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Monday, September 30, 2019

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. 



Muffin Monday




#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.

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Monday, July 29, 2019

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. 


Muffin Monday



#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.



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Monday, June 24, 2019

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!
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Muffin Monday
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.