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Monday, November 26, 2018

Wine Muffins - #MuffinMonday



The idea for these muffins came to me while I was soaking fruits for Christmas cake. Shall we pause to marvel at the fact that I already have fruits soaking? Yes, I know everyone else's fruits have been soaking since last year. But since the week of Christmas is usually early enough for us, having fruits already in liquor from early November is cause for celebration. 

And let's celebrate with some red wine muffins. I used the same wine that I use to soak fruits. Typically, this is Red Label Wine but this time I used another brand's fruit wine. Use what you have. You don't taste the alcohol here. I think the wine I used had about 15% alcohol. You're instead left with wonderful hints of the wine and spices. They tasted like our spice buns (not Easter buns but the everyday version). If you want to taste some alcohol, drizzle these with a wine glaze. I used very little on each muffin  but then I kept dipping each bite of muffin in leftover glaze. 

Lots more muffins below. Be sure to scroll down.


Wine Muffins
Yield: ~10 muffins

Ingredients 

2 cups flour 
1/2 cup sugar 
1 tablespoon baking powder
1 teaspoon cinnamon 
1/2 teaspoon salt
1/2 teaspoon ginger 
1/4 teaspoon nutmeg, freshly grated 
1 egg 
1 cup wine 
1/4 cup oil 

Directions

Preheat oven to 350 F and grease or line the wells of a muffin pan. 

Whisk flour, sugar, baking powder, cinnamon, salt, ginger, and nutmeg. In a separate container whisk together the egg, wine, and oil. Add the wet ingredients to the dry ingredients. Stir gently - batter is thick. Divide among the wells of the muffin tin. 

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

If desired, drizzle cooled muffins with a glaze made from confectioner's sugar and wine. It's a dismal colour so add some food colouring.

Muffin Monday

#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.

Monday, October 29, 2018

Marble Muffins - #MuffinMonday




These marbled muffins are a result of stress baking. It’s been a rough week. I lost a freelancing gig that I was counting on to cover some expenses. Hours after that, I realized that I might not be getting through to my students at all. I need a new approach. Then a cheque that I was told that I would be getting is somehow on hold – indefinitely. I got into a little tiff with someone (still in it) and then on Saturday morning, our water utility company decided to fix some leaking pipes. That sounds like a good thing, right? Except they didn’t forewarn us and I realized what was happening when the washing machine wouldn’t fill up. No water on Sunday either and based on their progress, Monday could be dry too. "Good" times that call for chocolate and baking.

These muffins are a bit on the cakier side of the muffin - cupcake spectrum. I think next time I’ll use some sour cream and try for a denser muffin. Still delicious though and definitely satisfying my chocolate and baking needs. OK, I’m lying, the handful of chocolate chips that I ate took care of the chocolate need.

More muffins below the recipe!



Marble Muffins

Yield: 12 muffins

Ingredients

240 grams flour

100 grams sugar

1 tablespoon baking powder

½ teaspoon salt

2 eggs

1 cup milk

1 teaspoon vanilla

2 tablespoons cocoa powder



Method

Grease a muffin pan. Preheat oven to 425 F.

Whisk together flour, sugar, baking powder, and salt. In a separate container whisk together eggs, milk, vanilla, and cocoa powder.

Gently combine the wet and the dry ingredients mixing only until just combined. Lumps are OK.

Remove scant half of the batter and add the cocoa powder.

Use tablespoons to drop alternate drops of white and chocolate batter filling the cups almost full. Use a toothpick marble the batters at the end but be careful not to overdo it. I left some of mine as is.

Bake 12-15 minutes or until a toothpick inserted into a muffin comes out clean.

Cool slightly and then remove from the pans.




Muffin Monday
#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.
Muffin Monday
#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.
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Monday, August 27, 2018

Mini Chocolate Banana Muffins - #MuffinMonday



I am the proud owner of a mini muffin pan. I've wanted one for a while but figured that I just wouldn't use it much and it would just use up valuable kitchen space. Plus, and this is key, I was convinced that I'd hate using it. Scooping tiny amounts of batter into one million little cups? Did not sound like fun. However, I was doing some baking for a baby shower and had to admit that standard size muffins just wouldn't cut it. They needed to be mini.

Hours before the baby shower, I mixed up a batch of mini chocolate muffins. As expected, I don't like scooping tiny bits of batter into one million cups. However, mini muffins have that cute factor so I'm just going to have to get over it and get myself a cookie scoop. I also used the pan to bake mini cinnamon rolls and I loved those more than the mini muffins. 


Pumpkin bar, mini cinnamon rolls, mini cheesecake (I didn't make this), and mini chocolate muffin

To further justify my new purchase, I need to make lots and lots of mini muffins.  I have visions of mini cupcakes and pastries down the road but we will see how that goes. First up are these chocolate banana muffins.

Muffin Monday
Mini Chocolate Banana Muffins 
Yield: ~ 42 mini muffins 

Ingredients 
340 grams banana
200 grams brown sugar
2 eggs
120 ml oil
1/4 teaspoon almond extract
225 grams flour
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Directions 

Preheat oven to 350 F. Grease a 24 cup capacity mini muffin pan.

Mix together the banana and sugar. In a separate bowl, whisk the egg, and oil and then add to the banana mixture along with the almond extract. Whisk together flour, cocoa, baking soda, and salt.

Gently combine the banana mixture and the flour mixture. Mix only until just incorporated. Scoop into the wells of the mini muffin pan filling each just a bit more than half.

Bake 10-11 minutes or until a toothpick inserted into a muffin comes out mostly clean. Repeat with the remaining batter.

Notes 
Mini muffins bake quickly so check a bit earlier just in case your oven is hotter than mine.
Adapted from I'm Just Here for More Food.


#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.