Rosemary Muffins - #MuffinMonday

I had a long list of things to bake for Christmas. But somewhere along the way, I hit a wall. I'm not sure if it was the annual deep cleaning that did me in. Or maybe I just had lingering lethargy from a bout of Hand Foot and Mouth Disease. My first time! Thank you, Baby Nephew, for bringing your daycare germs over to Aunty!

I ditched the baking list but didn't want to miss Muffin Monday. I just knew that it couldn't be sweet. My brain kept screaming CHEESE. But I think I've hit cheese overload as well so rosemary won. Rosemary isn't very popular in Jamaica so I'm excited to have my own plant to snip whenever I please. I had basil too but a couple weeks of heavy rain left my basil mildewed. I'll replant it soon.

How were your holidays? Are you still in celebration mode or is it time for recovery?

Be sure to scroll down to see what the other muffin bakers made for today.

Rosemary Muffins

Ingredients

3/4 cup all purpose flour
1/4 cup whole wheat flour
1 tablespoon minced fresh rosemary
1 1/2 teaspoons baking powder
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon oil

Directions

Preheat oven to 400 F. Grease a 6 cup muffin pan.

Whisk flours, rosemary, baking powder, sugar, and salt.
In a small bowl whisk egg, milk, and oil.
Add the wet ingredients to the dry ingredients. Mix until just combined.

Bake 15 minutes or until a toothpick inserted into a muffin comes out clean.

Notes
I found this recipe on Epicurious. I decreased the sugar - as is they tasted a tad sweet to me, increased the salt and the rosemary. I still think it needs more rosemary. I think I'll infuse the milk in my next batch.

• Blueberry Banana Oat Breakfast Muffins from Karen's Kitchen Stories
• Lemon Crumb Muffins from Making Miracles
• Mandarin Orange Muffins from Palatable Pastime
• Rosemary Muffins from Passion Kneaded
• Rum Glazed Colada Muffins from Food Lust People Love
• Sweet Potato Muffins from A Day in the Life on the Farm

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Stout Gingerbread Muffins #MuffinMonday

I had to miss last month's Muffin Monday and it really distressed me. I don't bake much anymore and so I really look forward to this once a month bake. It's easier to do than my other groups because I'm not restricted to ingredients that are difficult to get in my area. Plus, baking muffins takes very little time and I am really bad at time management these days. I want to rant about the class that is taking up all my time and the poor administration that never communicates but let's focus on the muffins.

This stout gingerbread muffin is wonderful. These are not sweet muffins - add more sugar if you want it sweet. The stout flavour isn't subtle but it isn't overwhelming. Look, the only gingerbread I've had were some cookies that I made 3 years ago so I'm not a gingerbread expert. But authentic or not, this stuff is good and worthy of several repeats in my kitchen. I just need to pick up some more molasses.

Stout Gingerbread Muffins

Yield 10 - 12 muffins

Ingredients 
1/3 cup stout
1/2 cup molasses (not Blackstrap)
2 tablespoons grated ginger
1 egg
1/3 cup oil
1/4 cup sugar
2 cups flour
2 teaspoons ground ginger 
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon salt

Directions 

Preheat the oven to 425 F and line a muffin tin with liners.
Heat the molasses and stout until bubbling. Turn off and stir in the grated ginger. Set aside to cool.
In a small bowl whisk egg, oil, and sugar.
In a separate bowl whisk flour, ginger, baking powder, cinnamon, baking soda, cloves and salt.
When the molasses is cool, whisk in the egg mixture.
Gently fold the wet ingredients into the dry ingredients.
Scoop the batter into the prepared muffin pan.
Bake the muffins for 5 minutes then lower the oven temperature to 350 F. Bake another 10-12 minutes or until a toothpick inserted into a muffin comes out clean.
Cool and enjoy.

Notes
I used Guinness Foreign Extra Stout but next time I'll use Dragon Stout's Spitfire. It's a bit sweeter and has a higher alcohol content.

• Carrot Ginger Muffins from Karen's Kitchen Stories
• Garlic Bread Muffins from A Day in the Life on the Farm
• Mini Pumpkin Chocolate Chip Muffins from Making Miracles
• Sausage Honey Cornbread Muffins from Food Lust People Love
• Stout Gingerbread Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Banana Muffins with Peanut Streusel

I love seeing muffins that have streusel but for some reason I rarely make them. I think there may have been a streusel mishap back in the day that kept me from doing it more often. Or maybe I kept telling myself - unnecessary calories. I can be a killjoy.

I absolutely adore the streusel on these muffins and excitedly watched as they rose in the oven.

Scroll down to see the other muffins in this month's line up!

Banana Muffins with Peanut Streusel

Ingredients
Streusel
1/2 cup peanuts
2/3 cup flour
1/3 cup sugar
1/2 teaspoon salt
dash or 2 of cinnamon
4 tablespoons butter, melted

Muffins
190 grams flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda 
1/2 teaspoon salt 
1/4 teaspoon nutmeg, freshly ground 
1 1/2 cups mashed banana
2/3 cup sugar
6 tablespoons oil
2 tablespoons milk or water
1 egg, beaten
1 teaspoon vanilla

Method

Chop the peanuts, toss with flour, sugar, cinnamon and salt. Pour in the melted butter. The mixture should be clumpy. If it's too wet, add a little more flour. 

Line a muffin pan. Preheat oven to 425 F. 

Mix flour, cinnamon, baking powder, baking soda, salt and nutmeg. Set aside. Mix banana, sugar, oil, and milk or water. Add in the egg and vanilla. 

Fold the wet ingredients into the dry ingredients until just incorporated and there are no more streaks of flour. 

Divide the batter among 11 to 12 muffin wells. Top with streusel. 

Bake for 5 minutes then lower the oven temperature to 350 F. Bake an additional 10-15 minutes or until a toothpick inserted into the muffin comes out clean. 

• Banana Muffins with Peanut Streusel from Passion Kneaded
• Lemon Zucchini Muffins from Food Lust People Love
• Oatmeal Muffins from Karen's Kitchen Stories
• Pizza Muffins from A Day in the Life on the Farm
• The Best Banana Muffins from Making Miracles

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Zucchini Morning Glory Muffins - #MuffinMonday

It's zucchini season! I was excited to see zucchini in my supermarket last week. It's funny because I did not pay any attention to zucchini when I lived in the US. It was perfect timing too as I had no muffin ideas for this month's Muffin Monday. As I stood in line, I remembered that I wanted to try morning glory muffins. Zucchini in the morning glory muffins? Sounds good. 

This isn't a sweet muffin - the original recipe used an additional 1/2 cup of maple syrup but I chose to skip it. I'm glad I did. I like that it's not sweet. I resisted the urge to add my typical ginger and simply increased the cinnamon. Next time, however, more spices are coming to the party. Some ginger and nutmeg would have been amazing. 


As always, scroll down for more Muffin Monday goodness!

Zucchini Morning Glory Muffins

Yield: ~19 muffins

Ingredients 

2 1/4 cup flour 

3/4 cup sugar 

1 tablespoon cinnamon

2 teaspoons baking soda

1/2 teaspoon salt 

2 cups grated carrot

1 cup grated zucchini

1/2 cup freshly grated coconut 

1/2 cup raisins (soaked for at least 10 minutes in liquid of choice and drained)

3 eggs 

1/2 cup applesauce

1/2 cup oil 

1 teaspoon vanilla

Directions 

Preheat oven to 425 F. Grease or line 2 muffin pans. 

Mix together flour, sugar, cinnamon, baking soda, and salt. Stir in carrot, zucchini, coconut, and drained raisins. 

In a separate bowl mix eggs, applesauce, oil, and vanilla. 

Pour the wet ingredients into the dry ingredients. Gently fold until there are no streaks of flour. Scoop the batter into the muffin tins filling almost to the top.

Bake for 5 minutes at 425 F then lower to 350 F. Bake an additional 10 minutes or until a toothpick inserted into a muffin comes out clean. 

Cool and enjoy. 

Note

I made some as mini muffins. The minis took about 10 minutes at 350 F. 

• Lemon Cream Cheese Muffins from Food Lust People Love
• Lemon Poppy Seed Muffins from Palatable Pastime
• Peach Zucchini Muffins from Farm Fresh Feasts
• Sourdough Oatmeal Raisin Muffins from A Day in the Life on the Farm
• Zucchini Morning Glory Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Jerk Chicken Sausage and Cheese Muffins - #MuffinMonday

Slow down, June! I can't keep up. How is today already the last Monday in June and hence Muffin Monday? This month I decided to go savoury. Partly because I ate a lot of cookies (OK, it was cookie dough) last week and so needed to cut back on the sugar and mainly because I didn't want to go back to the supermarket for ingredients. I just needed to use what I had. 

I used Reggae Jammin's Jerk Chicken Sausage and some cheddar. Originally I planned on using a mix of cheeses but this worked out fine, nevertheless. Be warned - these muffins stick! 

There are a lot of cheesy muffins in the list below. Lovely coincidence. Be sure to visit all of them. 

Jerk Chicken Sausage and Cheese Muffins 

Yield: 11 muffins

Ingredients 
240 grams flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
85 grams grated cheese
78 grams jerk chicken sausage, diced
1 cup milk
1 egg
1/4 cup oil
paprika

Directions

Preheat oven to 425 F. Line or grease a muffin pan.
Whisk the flour, baking powder, salt, and black pepper. Stir in cheese and then stir in the sausage until the sausage is well coated.
In a large measuring cup whisk milk, egg, and oil.
Pour into the flour mixture and fold gently until just combined.
Divide batter among muffin pan wells.
Bake 15-18 minutes or until a toothpick inserted into a muffin comes out clean.
Enjoy warm.


Again, my apologies for the delay!

• Crumb Topped Peach Muffins from Palatable Pastime
• Fig and Stilton Muffins from Food Lust People Love
• Jerk Chicken Sausage and Cheese Muffins from Passion Kneaded
• Lemon Poppyseed Ricotta Muffins from Karen's Kitchen Stories
• Savory Cheese Muffins from A Day in the Life on the Farm

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Blurb: #MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Coconut Sweet Bread - #BreadBakers

This coconut quick bread hails from Trinidad. It's your standard quick bread filled with shredded coconut, raisins, and mixed peel. I've avoided this quick bread because I'm not a fan of mixed peel and I've typically seen it loaded with mixed peel. However, I found the perfect cheat. Last Christmas my supermarket had coloured cho-cho (mirliton or chayote) instead of mixed peel. You get the colours without the flavour. That, I can live with. This is definitely joining the list of breads that I'll make over and over again. 

This month the Bread Bakers are making quick breads. No waiting for the yeast to rise, delicious bread in a jiffy. Be sure to scroll down for the other treats this month. Thanks for hosting, Stacy!

Coconut Sweet Bread

Ingredients

2 1/4 cups flour 

1 cup sugar

2 1/4 teaspoons baking powder

1/2 teaspoon cinnamon 

1/4 teaspoon nutmeg, freshly grated

1/2 teaspoon salt 

1/2 cup mixed peel 

1/4 cup raisins 

1 1/2 cups freshly shredded coconut 

1 egg 

1 cup milk (You can use coconut milk)

1/2 cup oil

1/2 teaspoon almond essence

Directions 

Preheat oven to 350 F. Grease and flour a 9" x 5" baking pan. 

Mix together flour, sugar, baking powder, cinnamon, nutmeg, and salt. Toss in the dried fruit and ensure that they are well coated. Stir in the shredded coconut. 

In separate bowl mix egg, milk, oil, and almond. 

Pour into the flour mixture and mix gently until just combined. 

Pour into greased loaf pan and bake 60 - 75 minutes or until a toothpick inserted into the centre of the loaf comes out clean. 

After 10 minutes, turn out onto a wire rack to completely cool. Allow to cool before slicing. 

• Banana Nut Bread from Sneha's Recipe
• Cheddar Bacon Chive Quick Bread from Karen's Kitchen Stories
• Chocolate Quick Bread from Sara's Tasty Buds
• Coconut Sweet Bread from Passion Kneaded
• Cranberry Pecan Quick Bread from Food Lust People Love
• Espresso Banana Quick Bread with Espresso Streusel from All That's Left Are The Crumbs
• Irish Soda Bread from Anybody Can Bake
• Keto Low Carb Coconut Flour Bread from Cook With Renu
• Lady Grey Date Nut Bread from A Messy Kitchen
• Lemon Blueberry Bread from Palatable Pastime
• Lemon Pistachio Loaf from Ambrosia
• Summer Shandy Beer Bread from A Day in the Life on the Farm
• Zucchini Bread from Simply Inspired Meals

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Oatmeal Chocolate Chip Muffins - #MuffinMonday

Last Wednesday the national water agency announced that due to the current drought, we were being put on water restrictions. The rain gods apparently heard our cries and it has been raining heavily every day since the announcement. Right now, my street is flooded. It will be a pain if it's still raining when I am ready to go to work but I'm thankful. Or I could just not go to work?

This week I start a crazy work schedule. There are a lot of kinks to be worked out and my anxiety over the whole situation is HIGH. No bueno. I've found myself stress eating and I don't like it at all. We will not talk about the number of muffins I've eaten. It's just quality control really. You have to eat several muffins at different times of the day to really test them. 

I insist that you do the same. Make these muffins and then scroll down for a list of more muffins that you need to test as well. 

Oatmeal Chocolate Chip Muffins 

Yield: 11 - 12 muffins

Ingredients
1 cup milk
1 cup oats
1 1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon 
1/2 teaspoon salt 
1/4 teaspoon nutmeg 
1 egg
1/2 cup oil
1/2 cup sugar
1 teaspoon vanilla
1 cup chocolate chips

Directions 

Pour the milk over the oats and allow to sit until the milk is absorbed (about 15 minutes). 
Preheat oven to 425 F. Line a muffin tin or grease it well. 

Whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg. In another bowl, whisk the egg, oil, sugar, and vanilla. 

Gently fold the wet ingredients into the dry ingredients. Only do a few folds. You don't want it to be fully mixed. You should still see lots of dry flour. Add the oat mixture and the chocolate chips. Fold them in gently as well. 

Fill the muffin wells to the top. 

Bake for 5 minutes at 425F and then lower the temperature to 350F. Bake another 10-12 minutes or until a toothpick inserted into a muffin comes out clean. 

Cool for about 5 minutes in the pan and then remove the muffins and place on a wire rack to cool completely. 

• Flo's V8 Cafe Oat Bran Muffins from Simply Inspired Meals
• Morning Glory Muffins from A Day in the Life on the Farm
• Sourdough Tomato and Basil Muffins from Karen's Kitchen Stories
• Oatmeal Chocolate Chip Muffins from Passion Kneaded
• Orange Marmalade Muffins from Food Lust People Love

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.