Cassava Flour Chocolate Chocolate Chip Muffins - #MuffinMonday

This is a difficult post to write because this marks the last Muffin Monday (for now?). I barely baked this year due to a host of issues (oven, life, work, oven, gluten), but I am still extremely sad the monthly posts must end. Bundt Bakers, Bread Bakers, and Muffin Monday hold a very special place in my heart. I joined Bundt Bakers and later Bread Bakers and Muffin Monday at a very low point in my life. The groups gave me something to look forward to. I learned so much about baking thanks to them. 

In August, I realised that I was gluten and corn-sensitive. I don't live in a very "gluten-sensitivity-aware" area, so it has been quite an experience. "But it's whole wheat, whole wheat is healthy." Ah, no. Not how that works. I managed to find some Bob's Red Mill gluten-free flour, but I haven't tested it yet. What I have been playing with, however, is cassava flour. Cassava is very popular in Jamaica. We typically boil it. There's also a flatbread called bammy that's made from the grated root. Bammy can be traced back to our indigenous people - Arawaks/Tainos - the times before wheat was introduced.

Using cassava flour, however, is very new. I was delighted to find out that it just might work as a great substitute in baking, and some very chocolatey muffins felt like the best way to test that.  

IT WORKED! 

The cassava flour worked so so well. I was extremely impressed. Just look at the crumb! You can't tell there's no wheat flour. The texture is a liiiiittle drier. But that's about the only difference.  

For any Jamaicans reading this, I used the Gold Seal brand, so I can only vouch for that. The recipe comes from A Saucy Kitchen, who adapted it from Sally's Baking Addiction. I can't wait to do my own experiments. 

Well, this is it. Time to close out this chapter of Muffin Monday. Thank you, Stacy, for hosting us all these years! It has been an amazing ride. Scroll down to see how the other bakers are closing out this chapter of Muffin Monday. 

Cassava Flour Chocolate Chocolate Chip Muffins

Yield: 12 muffins 

Ingredients 

1 1/2 cup cassava flour (180g)

1 cup sugar (I used brown sugar)

1/2 cup cocoa powder 

1 1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

3/4 cup plain yogurt

1/2 cup oil

1/2 cup milk

1 1/2 teaspoon vanilla 

1 1/2 cup dark chocolate chips

Directions

Line muffin pan with liners or grease well. Preheat oven to 425 F.

Whisk cassava flour, sugar, cocoa, baking soda, and salt together. In another bowl, whisk eggs, yogurt, oil, milk, and vanilla. 

Add the wet ingredients to the dry ingredients and gently stir until just combined. Next, stir in the chocolate chips. Scoop into the muffin wells, filling each to the top. 

Bake for 5 minutes, then lower the temperature to 350 F. Bake for another 12-15 minutes or until a toothpick inserted into a muffin comes out clean. 

• Banana Buttermilk Muffins from A Day in the Life on the Farm
• Blueberry Streusel Muffins from A Messy Kitchen
• Caramelized Pear Gingerbread Muffins from Food Lust People Love
• Cardamom Cinnamon Muffins from Karen's Kitchen Stories
• Cassava Flour Chocolate Chocolate Chip Muffins from Passion Kneaded
• Maple French Toast Muffins from Jolene's Recipe Journal
• Wheaties Muffins from Palatable Pastime

 

 #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

Banana Cream Cheese Muffins - #MuffinMonday

These muffins are accidentally eggless. I fully planned on using one of the banana muffin bases I typically use and then topping it with a cream cheese mixture which also needed an egg yolk. As I fell asleep the night before I planned to bake, I remembered that I had forgotten to buy eggs. I could have quickly run to the supermarket that's half a mile away, but I hate few things more than leaving my house. Eggless banana muffins would have to suffice. And suffice, they did. These muffins are soft, moist, and absolutely delicious!! It's hard to eat just one, so I stopped counting after I ate two. I don't need that negativity in my life. 

Be sure to scroll down to see what other muffins the #MuffinMonday bakers have for you today!

Banana Cream Cheese Muffins

Yield: ~ 10 muffins

Ingredients 

Muffin

1 1/2 cups flour 

2 teapoons baking powder 

2 teaspoons mixed spice  (see notes)

1/2 teaspoon baking soda

1/2 teaspoon salt 

1 1/2 cups mashed bananas

1/2 cup brown sugar 

1/3 cup oil 

1 teaspoon vanilla 

Topping 

3 oz cream cheese 

2 tablespoons sugar 

splash of vanilla 

enough milk to make it "swirlable"

Directions 

Preheat oven to 350°F. Grease or line a muffin pan. 

Whisk the flour, baking powder, mixed spice, baking soda, and salt. 

Mash the banana with sugar until there are few lumps. Stir in oil and vanilla. 

Add the wet ingredients to the dry ingredients. Gently fold until just combined. 

Mix together the topping ingredients. 

Portion the muffin mixture into the prepared muffin wells. Then add a scant tablespoon of cream cheese to each muffin. Gently swirl the cream cheese in. 

Bake for 15 - 18 minutes, or until a toothpick inserted into a muffin comes out clean. 

Clean. Hide from your family. Enjoy

Notes

• Eggless Banana Muffin adapted from The Conscious Plant Kitchen.
• Mixed spice is similar to pumpkin pie spice. In Jamaica, our most popular brand has pimento, cinnamon, nutmeg, anise, and orange peel. It's especially popular around Christimas time when it's heartily used in our fruit cakes. Here's a homemade mix from Ackee Adventures.

   

• ABC Muffins from A Day in the Life on the Farm
• Banana Cream Cheese Muffins from Passion Kneaded
• Panettone Muffins from Karen's Kitchen Stories
• Raspberry Muffins from A Messy Kitchen
• Roasted Strawberry Muffins from Food Lust People Love
• Strawberry Ricotta Muffins from Jolene's Recipe Journal

#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.

Banana Crunch Muffins - #MuffinMonday

It's mango season in the tropics, but only one of my mango trees got the memo. And sadly, it's the one that we call "common mango." It's a relatively ubiquitous variety and so, at the bottom of most people's favourite mango list. I was looking at my neighbour's yard and wondering if she was having better mango luck. 

Only one way to find out for sure: bake up some muffins, pay a visit, and casually ask about her mangoes. Unfortunately, her trees are struggling, too, but I managed to get a Julie mango. Love that variety. She did say that one tree had some small mangoes on it, so I may need to time my next batch of muffins accordingly. 

These Banana Crunch Muffins are the ones that I took over to my neighbour. They're filled with granola, and since granolas are not created equally, I could repeat this recipe with different varieties of granola and get different experiences. I used a local brand (National) that has sunflower seeds, pumpkin seeds, dried cranberry, and coconut among other things.

Banana Crunch Muffins 

Yield: 12 to 15 muffins

Ingredients

340 grams bananas (approximately 3-4 large bananas)

200 grams brown sugar (you can get away with a little less)

2 eggs 

120 millimeters oil 

250 grams flour 

2 teaspoon cinnamon

1/4 teaspoon freshly ground nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

1 cup granola + extra for topping

Method

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

Mash the banana with the sugar. Whisk together the egg and the oil, then add to the banana mixture.

In a separate bowl, whisk together flour, cinnamon, nutmeg, baking soda, and salt.

Slowly combine the wet and dry mixtures, mixing until just combined. Don't overmix!

Gently fold the one cup of granola. 

Fill each muffin well about 2/3rds, sprinkle with about two teaspoons each of granola, then bake approximately 18 minutes or until a toothpick comes out clean.

Cool and devour.

#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.

• Banana Crunch Muffins from Passion Kneaded
• Chocolate Espresso Muffins from Food Lust People Love
• Rhubarb-Ginger Muffins with Vanilla Bean Streusel from Jolene’s Recipe Journal
• Sour Cream Banana Rhubarb Muffins from A Day in the Life on the Farm
• Teff Brownie Muffins from A Messy Kitchen
• Western Muffins from Karen's Kitchen Stories

Mint Chocolate Chip Chocolate Muffins

So rich. So good. 

There's really nothing else I can say about these muffins. I adapted this recipe from Sally Baking Addiction's Double Chocolate Muffins so you know it's a good one. My only regret is that I made a small batch. Don't be like me, double the recipe below; you deserve it.

For other amazing muffins, scroll down to see what the other Muffin Monday bakers made today. 

Mint Chocolate Chip Chocolate Muffins

Yield 7-8 muffins

Ingredients 

1 cup (125 grams) flour 

1/2 cup brown sugar 

1/4 cup cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt 

3/4 cup mint chocolate chips 

1 egg

1/4 cup plus 2 tablespoons yogurt

1/4 cup milk 

1/4 cup oil 

1/2 teaspoon vanilla 

Directions 

Line a muffin pan with muffin liners or grease well. Preheat oven to 425 F. 

Whisk flour, sugar, cocoa powder, baking soda, salt, and mint chocolate chips. In a separate bowl whisk egg, yogurt, milk, oil, and vanilla. 

Gently fold the wet ingredients into the dry ingredients until no dry streaks remain. Scoop the batter into the muffin wells.  You can reserve some mint chocolate chips to sprinkle on top at this point. 

Bake for 5 minutes then lower the oven temperature to 350 F and bake for another 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean. 

• Cranberry Squash Muffins from A Day in the Life on the Farm
• Mint Chocolate Chip Chocolate Muffins from Passion Kneaded
• Peanut Butter Chocolate Chip Muffins from Food Lust People Love
• Sourdough Chocolate Muffins from Karen's Kitchen Stories
• Sourdough Pecan Pie Muffins from Zesty South Indian Kitchen
• Turmeric Granola Blueberry Muffins from A Messy Kitchen

#MuffinMonday is a group of muffin-loving bakers who get together once a month to bake muffins. You can see all 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.

Chocolate Chip Nut Muffins - #MuffinMonday

Last week I took a few days off work and it was amazing. It was two years of going non-stop and the last year in particular was HARD. I was struggling to manage my calendar and not overbook myself and just barely making it through my extremely short weekends. I work on Saturdays so it is really just Sunday to get everything done. 

The day I returned to work, I saw this quote on Facebook. "If you don't take a break, your body will take one for you and it won't be a convenient time." So so true. I was really starting to think I was at my breaking point. Never a good thing. My calendar is still a mess but I have made a promise to myself to actively work on making it more manageable and schedule more days off from work.

The plan was to catch up on some baking during my down time but that didn't happen. No worries, I found time yesterday to pull out the baking pans and whip up some muffins. 

It's Muffin Monday so as usual, there are sweet and savoury treats down below for you. Be sure to check them all out. 

Chocolate Chip  Nut Muffins 

Yield:  16 muffins

Ingredients

375 grams all purpose flour 

1 tablespoon baking powder 

1/2 teaspoon baking soda

1/2 teaspoon salt 

1 teaspoon cinnamon 

pinch of nutmeg 

1 cup sugar 

1 cup milk 

2/3 cup oil 

1/3 cup yogurt

2 eggs

1 teaspoon vanilla

1 cup chocolate chips

1/2 cup chopped nuts (I used pistachios)

Directions

Grease or line your muffin tins. Preheat oven to 425 F. 

Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together. In another bowl whisk sugar, milk, oil, yogurt, eggs, and vanilla. Add the wet ingredients to the dry ingredients and then gently fold until there are no more streaks of flour. Next, fold in the chocolate chips and nuts. You can reserve some to top the muffins. 

Divide the batter among 16 baking wells - filling almost to the top. 

Bake for 5 mins at 425 F then reduce to 350 F and bake another 8 to 10 minutes or until a toothpick inserted into a muffin comes out clean. 

Notes

Muffin recipe adapted from Sally Baking Addiction. 

• Chocolate Chip Nut Muffins from Passion Kneaded
• Fruit Curd Muffins from A Messy Kitchen
• Mocha Oatmeal Muffins from Karen's Kitchen Stories
• Pumpkin Apple Muffins from A Day in the Life on the Farm
• Zucchini Feta 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 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.

Matcha Chocolate Chip Muffins #MuffinMonday

I'm not big on making New Year's resolutions but I did make a hesitant plan to try to bake more. Work took over last year but I need to make time for ME. And a big part of that is baking. I wasn't even able to bake my birthday cake last year. That's how crazy things were. But so far so good. I did Bread Baker's and now it's Muffin Monday. Let's hope I can keep this up  - theme permitting.

So matcha muffins. I was making a drink a couple Fridays ago when the idea popped into my head. A very delicious idea! I love spices in my chocolate chip muffins so I added them here. If you leave them out, you will have a lighter-coloured muffin - more matcha-green. 

Be sure to scroll down to see what fun muffins the other bakers made!

Matcha Chocolate Chip Muffins

Yield: approximately 8 muffins

Ingredients

180 grams flour

100 grams sugar

1 tablespoon matcha

1 1/2 teaspoon baking powder 

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

dash of nutmeg

1 egg

1/2 cup + 2 tablespoons milk

1/3 cup oil

1/2 teaspoon vanilla

3/4 cup chocolate chips 

Directions

Preheat oven to 425 F.

Whisk flour, sugar, matcha, baking powder, baking soda, salt, cinnamon, and nutmeg. 

In another bowl, whisk egg, milk, oil, and vanilla. 

Gently fold the wet ingredients into the dry ingredients. The batter is thick. Next, told in the chocolate chips. 

Divide into muffin cups. 

Bake 5 minutes at 425 F then lower oven to 350F. Bake another 15 minutes or until a toothpick inserted into a muffin comes out clean. 

• Banana Crumb Muffins from Jolene's Recipe Journal
• Blueberry Banana Muffins (Small Batch) from Food Lust People Love
• Lemon Cranberry Corn Muffins from A Day in the Life on the Farm
• Matcha Chocolate Chip Muffins from Passion Kneaded
• Orange and Strawberry Whole Wheat Muffins from Karen's Kitchen Stories
• Sourdough Banana Carrot Muffins from Zesty South Indian Kitchen

Pumpkin Stout Raisin Muffins - #MuffinMonday

Pumpkin + Stout + Raisins = Huh?

Let me explain. Some time ago, I saw a Jamaican chef Andre Cooks post about a sweet potato ice cream with Guinness-rehydrated raisins that he used to sell. I immediately thought of reworking it with pumpkin into muffins. But life lifed and I never made them. He reposted it recently so the bug bit me again.  Then the extra push was given by another Jamaican chef, Morris Time Cooking, who posted a recipe for pumpkin punch. 

Jamaicans love to blend things up and then drink it. This Jamaican? Not so much. Pumpkin punch is pumpkin, spices, condensed milk, and Dragon Stout (a Jamaican stout similar to Guinness). There are two nopes on that ingredient list. I don't drink milky drinks and I don't like Dragon Stout nor Guinness. I'm a walking contradiction though because my favourite ice cream is a stout ice cream from a world-renowned ice cream shop here (Devon House). Ask National Geographic how good it is if you doubt me. 

So yes, put that all together and now you have these muffins. 

I'm not the only one with amazing muffins for you this Monday. Scroll down for more deliciousness!

Pumpkin Stout Raisin Muffins 

Yield: 18 muffins

Ingredients

3/4 cup raisins 

3/4 cup Dragon Stout (or a stout of your choice)

15 oz of pumpkin puree ( I made my own)

1/2 cup oil 

3 eggs

1 1/3 cup sugar 

295 grams flour 

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

Directions

Soak the raisins in the Dragon Stout until plump. I soaked mine overnight. 

Grease a muffin pan. I used my standard and mini pans. The recipe makes about 18 standard-size ones. 

Preheat oven to 350 F. 

Whisk the pumpkin puree, oil, eggs, and sugar. 

In another bowl whisk flour, baking powder, baking soda, salt, cinnamon and nutmeg. 

Gently fold the dry ingredients into the wet. 

Drain the raisins and then fold into the batter. 

Scoop into the muffin wells. You can almost fill the pans. 

Bake 20 minutes or until a toothpick comes out clean.

• Cranberry Orange Muffins from Jolene's Recipe Journal
• Peach Jam Muffins from Food Lust People Love
• Pecan Butterscotch Muffins from Karen's Kitchen Stories
• Pumpkin Stout Raisin Muffins from Passion Kneaded
• Sourdough Pumpkin Cream Cheese Muffins from Zesty South Indian Kitchen

#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.

Ginger Apple Pear Muffins - #MuffinMonday

Happy last Monday of the month! 

When do you usually start Christmas shopping? I feel so behind on everything that I think I probably need to start figuring out Christmas right now so I don't miss it. I've known what I wanted to order for my mother's birthday for months! Yet, somehow, her birthday is this week and I still haven't ordered it. Usually, I have a cake plan for her but I haven't even figured that out. This morning I thought of doing something with coconut. But just my luck, there were no dry coconuts on the trees today and I didn't have time to go to the supermarket.   I just can't seem to keep up with the speed of time. Hopefully, I get her birthday stuff done before Christmas. 

Anyway, you know the Muffin Monday drill. Delicious muffins await you below. Just scroll down!

Ginger Apple Pear Muffins

Yield: 12 muffins

Ingredients

2 cups flour 

3/4 cup sugar

1 tablespoon baking powder

1/2 tablespoon ginger powder

1/4 teaspoon salt

3/4 cup milk 

1/2 cup oil 

1 egg

200 grams of chopped apples & pears (I did half and half)

Directions

Preheat oven to 425 F. 

Line a muffin tin with cupcake wrappers. 

Whisk flour, sugar, baking powder, ginger, and salt. 

In a separate bowl, whisk milk, oil, and the egg. 

Fold the wet ingredients into the dry ingredients and stir until just combined. 

Next, gently fold in the chopped fruit. 

Divide the batter evenly among the 12 muffin wells. 

Bake for 5 minutes then lower the oven to 375 F. Bake for another 15 minutes or until a toothpick inserted into a muffin comes out clean. 

Cool and enjoy!

Notes

I was tempted to add a streusel to these and I'm glad that I didn't. My brother said he enjoyed them because they were not super sweet. 

• Buttery Cinnamon Pumpkin Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Ginger Apple Pear Muffins from Passion Kneaded
• Pizza Muffins from Karen's Kitchen Stories
• Raspberry Yogurt Jam 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.

Zucchini Snickerdoodle Muffins - #MuffinMonday

*dusts off the cobwebs*

Goodness. It feels like it's been so long since I've been here but I just looked and I did do Muffin Monday in June. July and August were such overwhelming months work-wise and health-wise that it feels like it has been ages since I pulled out a baking pan. The day after the last Muffin Monday I had a follow-up at my dermatologist. It should have been an appointment filled with great news. The medication worked. My issue cleared. Let's celebrate! However, my dermatologist noticed that my blood pressure was extremely high even though I felt fine. I monitored it for a couple weeks and while it lowered, it still was pretty high. One Sunday it came down to bake bagels for Bread Bakers or go to the doctor. I reluctantly chose doctor. Long story short, I'm now medicated. Bleh. I had grand plans to exercise and do this and that to help but work won't let me great. 

ANYWAY, let's talk muffins. Someone in a vanilla group I'm in mentioned some zucchini snickerdoodle bread she made and I thought - "That's it! Those will be my muffins for July." Luckily my supermarket still had zucchinis. I ate so many of them that I had to skip dinner. They are pretty delicious. They aren't terribly sweet as I didn't use all the topping in the recipe below. 

More muffins for you below! Scroll down to see and visit them all. 

Zucchini Snickerdoodle Muffins 

Yield: ~18 muffins

Ingredients

3 eggs

1 1/4 cups sugar

1 cup oil 

2 teaspoons vanilla extract

3 cups flour 

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon cream of tartar

2 cups grated zucchini

Topping

1/2 cup sugar

1 teaspoon cinnamon 

1/4 teaspoon cream of tartar

Directions

Preheat oven to 350 F and line a muffin pan. I used a 12-cup standard muffin pan plus 12 mini muffins. You can get about 18 standard muffins. 

Whisk together eggs, sugar, oil, and vanilla. In another bowl whisk flour, cinnamon, baking soda, salt, cream of tartar. Add the wet ingredients to the dry ingredients and stir until just combined. The batter is THICK! Gently fold in the grated zucchini. 

In a small bowl, whisk together the ingredients for the topping.

Scoop batter into each muffin well until a bit less than half filled. I added about 2 tablespoons. Sprinkle in some of the topping. I didn't use too much here. Maybe about half a teaspoon but I definitely could use more. Top with additional batter then sprinkle with more of the topping mixture. Sprinkle as much or as little as you want. I didn't use a ton. 

Bake standard muffins for 15-20 minutes or until golden and a toothpick inserted inside comes out clean. Make sure you're not seeing melted sugar on the toothpick. 

Cool. Enjoy. 

• Carrot, Mango and Zucchini Muffins from A Day in the Life on the Farm
• Chocolate Peanut Butter Chip Muffins from Karen's Kitchen Stories
• Orange Blueberry Zucchini Muffins from Jolene's Recipe Journal
• Orange Glazed Pecan Muffins from Food Lust People Love
• Vanilla Pudding Zucchini Bread Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Snickerdoodle 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 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.

Ble

Half and Half Muffins

Half and half muffins? Say what now? I have wanted to make these muffins for MONTHS. I usually ask my friends for muffin suggestions and back in February, J said "1/2 sweet 1/2 savoury". She was half joking but it gave me an idea. I remembered I had some white baking chips and thought I'd incorporate them into a half chocolate, half vanilla muffin. A better name would be a "black and white muffin" like the cookie but when I was adding my name to this month's list, I could only remember "half and half" so half and half it is. 

There are four other fun muffins to check out this Muffin Monday. Scroll down to visit them all!

Half and Half Muffins

Ingredients

240 grams flour 

100 grams sugar 

1 tablespoon baking powder

1/8 teaspoon nutmeg

1/2 teaspoon salt

2 eggs

1 cup milk 

1/4 cup oil 

1 teaspoon vanilla

2 1/2 tablespoons cocoa powder 

1 tablespoon milk 

1/4 cup chocolate chips, heaped

1/4 cup white chips, heaped

Directions

Grease or line a muffin pan. 

Whisk flour, sugar, baking powder, nutmeg, and salt. In another bowl, whisk eggs, milk, oil, and vanilla. 

Gently fold the wet ingredients into the dry ingredients. Fold until barely combined. 

Put half of the batter in another bowl. Dissolve the cocoa powder into 1 tablespoon of milk and add to one bowl. Gently fold in. 

Fold chocolate chips into the chocolate batter and white chips into the plain batter. 

You'll need to carefully add the batter to the pans. I used two tablespoons and added a scant tablespoon of plain batter to one side and then a scant tablespoon of chocolate batter to the other side. I kept doing that until the muffin cup was a bit more than half full. It's tedious but the result is worth it. 

Add some additional chips to the tops, if you want. 

Bake. Cool. Enjoy.

• Blueberry-Topped Lemon Ricotta Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cookies and Cream Muffins from Karen's Kitchen Stories
• Half and Half Muffins from Passion Kneaded
• Nectarine Buttermilk Muffins from Food Lust People Love
• Roasted Rhubarb Muffins from A Day in the Life on the Farm
• Sourdough Banana Bread Muffins from Zesty South Indian Kitchen

#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.

Zucchini Oat Muffins - #MuffinMonday

I spotted zucchini in my supermarket the other day, bought a couple and then promptly forgot about them. So glad I remembered about them before they went bad and could use one for this muffin and use the rest in a stir-fry. Thanks to the zucchini, the muffins are extremely moist. My brother said they tasted "expensive". Haha. I'm not sure what that means but I do know that he loved them. They were great to have on hand throughout the week. 

Remember to scroll down to see the other muffins on the table today. 

Zucchini Oat Muffins

Ingredients

1 cup milk 

1 teaspoon vinegar

1 cup rolled oats

1 egg

1/2 cup sugar

1/2 cup oil 

1 cup + 2 tablespoons flour 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1 teaspoon cinnamon 

1/4 teaspoon nutmeg 

3/4 cup grated zucchini

1/2 cup raisins

Directions

Combine milk, vinegar, and oats in a large bowl and let stand for at least an hour. 

Preheat oven to 375 F and line a muffin pan with cupcake liners or grease thoroughly. 

Whisk egg, sugar, and oil into the flour mixture. Gently fold in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Don't overmix - just mix until there are only a few streaks of flour remaining. Next, fold in the zucchini and raisins - again, being careful not to overmix. 

Scoop the batter into the prepared muffin pan. 

Bake for 15 to 20 minutes or until a toothpick inserted into a muffin comes out clean. 

Cool and enjoy. 

• Buttermilk Crumb Muffins from Karen's Kitchen Stories
• Magdalenas from A Day in the Life on the Farm
• Small Batch Cheddar Muffins from Food Lust People Love
• Zucchini Oat 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 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

Almond Flour Banana Muffins - #MuffinMonday

I have baked a couple things with almond and coconut flour before but this is the first batch I really enjoyed. The texture is, of course, different from regular flour muffins but the flavour is amazing and they are super moist. My only regret is that I forgot to add some xanthan gum to see how that would affect the texture. Next batch. for sure!

Almond Flour Banana Muffins

Yield: 12 muffins

Ingredients

3 bananas

2 eggs

1/4 cup oil

1/4 cup sweetener (I used regular sugar)

1 teaspoon vanilla

2 1/2 cups almond flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt 

1/3 cup add-ins (chocolate chips, nuts; optional)

Directions

Preheat oven to 350 F. Line a 12-count muffin pan. These might stick so I would definitely use a liner over greasing the pan just in case. 

In a bowl, mash the bananas then add the eggs, oil, sweetener, and vanilla. Whisk together. 

Whisk together the almond flour, baking powder, baking soda, cinnamon, and salt. If your almond flour has lumps, definitely sift it beforehand. 

Gently fold the dry ingredients into the wet ingredients until just combined. If you're using add-ins, gently stir them in, reserving a few to sprinkle on the top. 

Divide the batter evenly among the muffin wells. 

Bake 20-22 minutes or until a toothpick inserted inside a muffin comes out clean. 

Notes

• Recipe from Piping Pot Curry

\

• Almond Flour Banana Muffins from Passion Kneaded
• Apple Bran Muffins from Palatable Pastime
• Bran Buds Muffins from A Day in the Life on the Farm
• Cheddar Chili Bean Muffins from Food Lust People Love
• Cinnamon Crumb Muffins from Jolene's Recipe Journal
• Dried Fig and Pineapple Muffins from Karen's Kitchen Stories
• Persian Love Cake Muffins from Magical Ingredients
• Small-Batch Double Chocolate Banana Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

#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.

Cranberry Sauce Muffins - #MuffinMonday

The first time I learned about jellied cranberry sauce was in November 2009. I had been living in the US for about 10 years at that point. However, I had never been to any traditional Thanksgiving dinners. Imagine my shock when I saw this jellied substance on TV. What in the world is that? How is it a sauce? What kind of sorcery is that? I had the opportunity to try it very soon afterwards and had to withdraw all my snark. I still want to know who decided to gelatinize the sauce but it's not too bad. 

I decided to try that very jellied substance in muffins. I can picture some being left over from  Thanksgiving dinner. Maybe you're not sure what to do with it. You could slice some up and throw the bits in a muffin. 

It's Muffin Monday so scroll down to see the other lovely muffins this month. 

Cranberry Sauce Muffins

Yield: 12 muffins

About 1/2 cup - 1 cup leftover jellied cranberry sauce, sliced into small pieces

210 grams (1 3/4 cup) all-purpose flour 

45 grams (1/2cup) rolled oats

150 grams (3/4 cup) sugar

14 grams (2 tablespoons) cornstarch

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt 

3/4 cup milk 

1/2 cup oil 

2 eggs

Directions

Preheat oven to 400 F. Line a 12-cup capacity muffin pan with liners. 

Whisk flour, oats, sugar, cornstarch, baking powder, salt, and cinnamon.

In a separate container, whisk together milk, oil, and eggs. 

Add the liquid ingredients to the dry ingredients. Stir gently until just combined and there are no streaks of flour. 

Scoop scant two tablespoons into each muffin well. 

Next, add two teaspoons to three teaspoons of cranberry sauce. 

Cover up the sauce with batter then sprinkle on some more slices of sauce. 

Bake 20 - 25 minutes until the tops are golden. 

Cool and enjoy. 

• Almond Cranberry Orange Muffins from Magical Ingredients
• Cheddar, Bacon, and Potato Muffins from Karen's Kitchen Stories
• Coconut Papaya Muffins from Palatable Pastime
• Cranberry Sauce Muffins from Passion Kneaded
• Leftover Mashed Potato Muffins (Small Batch) 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.

Sweet Potato Walnut Muffins | #MuffinMonday

Hello, Muffin Monday! I missed you. I can't believe that it has been EIGHT months.  I have not been able to think of new ideas so that along with a bit of busyness kept me away. See also: The end of the month kept surprising me. I already have a plan for November though so that's good news. 

Today I have some sweet potato and walnut muffins. I ALMOST made sweet potato and chocolate chip muffins. I rarely use sweet potatoes in baking so I was shocked when I searched my blog and saw that I made sweet potato and chocolate chip muffins last October.  That lovely creativity rut. 

These little muffins are easy to make and are not very sweet. That makes them perfect for someone who wants to enjoy a muffin without the sugar overload. If you want something sweet, feel free to up the sugar. 

As always, scroll down to see the list of delicious muffins for this month.

Sweet Potato and Walnut Muffins 

Yield: 12 muffins 

Ingredients 

1 3/4 cups flour 

1 teaspoon baking soda 

1/2 teaspoon salt

2 teaspoons cinnamon 

1/2 teaspoon ginger 

1/4 teaspoon ground pimento (allspice)

1/4 teaspoon nutmeg 

2 eggs

1 1/2 cups mashed sweet potatoes

1/2 cup oil 

1/2 cup granulated sugar 

1/3 cup brown sugar

1/4 cup milk 

3/4 cup chopped walnuts

Directions 

Grease or line a 12-cup muffin pan. Preheat oven to 425 F. 

Whisk flour, baking soda, salt, and spices. In a separate bowl, whisk together eggs, mashed sweet potatoes, oil, sugars, and milk. 

Add the wet ingredients to the dry ingredients. Gently stir until there are no more streaks of flour. Next, fold in the chopped walnuts. You can reserve some or use additional walnuts to top the muffins before baking. 

Divide the batter among the 12 muffin cups. They should be almost full. 

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

Notes

Adapted from Sally's Baking Addiction Pumpkin Muffins

 

• Apple Cinnamon Streusel Muffins from Jolene's Recipe Journal
• Cinnamon Pecan Muffins from Palatable Pastime
• Pulled Pork Corn Muffins from A Day in the Life on the Farm
• Raisin Bran Muffins from Karen's Kitchen Stories
• Small Batch Banana Walnut Muffins from Food Lust People Love
• Sweet Potato Walnut 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.

Stuffed Cinnamon Streusel Muffins - #MuffinMonday

It has been so long since I have baked muffins that my poor muffin tins had made their way to the back of my cupboard under things I never use. I had to get a flashlight to find them. It has just been one thing after the next but I was happy to take the tins out of faux-retirement for these delicious muffins. These are absolutely the best muffins that I have ever made. 

I used a recipe from King Arthur Baking and made some slight changes. Nothing major. I loved these so much that I am thinking of making another batch tomorrow. My friend flies out on Wednesday and I think these muffins would make her ten-hour flight sweeter. 

As always, scroll down to see what the other bakers whipped up today. 

Stuffed Cinnamon Streusel Muffins 

Yield: 12 

Ingredients

Filling 

106 grams (1/2 cup) brown sugar 

42 grams (3 tablespoons) melted butter 

4 teaspoons cinnamon

Streusel

71 grams (1/3 cup) brown sugar

60 grams (1/2 cup)  flour 

22 grams (1/4 cup) rolled oats

1/2 teaspoon cinnamon 

3 tablespoons softened butter 

Batter

210 grams (1 3/4 cup) all purpose flour 

45 grams (1/2cup) rolled oats

150 grams (3/4 cup) sugar

14 grams (2 tablespoons) cornstarch

1 tablespoon baking powder

1/2 teaspoon salt 

1/4 teaspoon nutmeg 

3/4 cup milk 

1/2 cup oil 

2 eggs

Directions

Preheat oven to 400 F. Line a 12 cup capacity muffin pan with liners. 

Mix together the filling ingredients and set aside for at least 15 minutes to thicken. 

Make the streusel by mixing together sugar, flour, oats, and cinnamon. Next mix in the butter until the mixture is crumbly. 

Time to work on the muffin batter!

Whisk flour, oats, sugar, cornstarch, baking powder, salt, and nutmeg. 

In a separate container, whisk together milk, oil, and eggs. 

Add the liquid ingredients to the dry ingredients. Stir gently until just combined and there are no streaks of flour. 

Scoop scant two tablespoons into each muffin well. 

Next, add two teaspoons of the filling then top with the remaining batter. 

Sprinkle on the streusel. Use it all up, it's delicious.

Bake 20 - 25 minutes until the tops are golden. You can do the toothpick test but be careful that you're not sticking sticky filling. 

Cool and enjoy. 

Notes

• Don't skip the liners for these muffins! Some of the filling could seep to the bottom of the tin and cause them to stick. Ask me how I know. 

• Banana Jam Muffins from Food Lust People Love
• Cream Cheese Filled Red Velvet Muffins from Magical Ingredients
• Italian Herb Muffins from Jolene's Recipe Journal
• Peanut Butter Banana Muffins from Palatable Pastime
• Savory Breakfast Muffins from A Day in the Life on the Farm
• Stuffed Cinnamon Streusel 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.

Lemon Muffins #MuffinMonday

I got two large lemons recently and hid them from a lemonade fate. I don't get lemons often because they only grow in a few areas of Jamaica and I don't live in those areas. I finally decided that I'd make  some muffins with them. 

My lemons were really sweet so these muffins didn't have much of a tang. But I still enjoyed them. This recipe was slightly adapted from Handle the Heat. She has an interesting method. She chills the muffin batter for at least an hour up to overnight and this should lead to a taller muffin. I don't think it worked for me. However, I'll try again soon as I like the idea of mixing a batter hours in advance. 

Be sure to scroll down to see what other muffins we have in store for you this Muffin Monday!

Lemon Muffins

Yield: 12 muffins

Ingredients

2 cups flour

3/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

1 egg

1/2 cup oil

2 tablespoons lemon juice

2 tablespoons lemon zest

Directions

Preheat oven to 400 F.  Grease or line a muffin pan. 

Whisk flour, sugar, baking powder, baking soda, and salt. 

In a separate bowl, whisk milk, egg, oil, lemon juice, and lemon zest.

Add the wet ingredients to the dry ingredients and gently combine. 

Divide batter among the muffin wells. 

Bake 16 minutes or until a toothpick inserted into a toothpick comes out clean.

Lemon Muffins from Passion Kneaded

Papaya Orange Muffins from Magical Ingredients

Peanut Butter Banana Muffins from Making Miracles

Sourdough Banana Nut Crunch Muffins from Zesty South Indian Kitchen

Springtime Chocolate Chip Muffins from Food Lust People Love

White Chocolate Muffins with a Pistachio Glaze from Karen's Kitchen Stories

#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.