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Archive for the ‘Muffins’ Category

strawberrymuffins

With a fridge full of fresh cherries and strawberries, I found myself wanting to make a batch of muffins. I was looking for a very simple recipe where I could just stir in the chopped cherries and strawberries into the batter. I scoured the Internet for recipes and the only one that truly appealed to me was this recipe I saw on a blog I’m unfamiliar with, Cucina Nicolina.

I made six strawberry and six cherry muffins (I just divided the batter at the end). The muffins were exactly what I was looking for. I really enjoyed the texture and appreciated that they weren’t overly sweetened. The flavor of the fruit was the star.

Muffins are the perfect on the go breakfast. I usually just stash them in the freezer and grab one on my way out to work. These have been a welcome change to the banana muffins that I’m typically stocked with.

Strawberry (or Cherry) Muffins
(Recipe source Cucina Nicolina)

Ingredients:

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
1 egg, lightly beaten
1/4 cup vegetable oil
1 cup milk (I used 2 percent)
2 cups cherries (pitted) or strawberries, roughly chopped (or 1 cup of each if you want to mix it up!)

Directions:

Preheat oven to 375 degrees. Prepare muffin pan with cooking spray or liners.

Whisk together flour, baking powder, salt and cinnamon. In a separate bowl, mix together egg, vegetable oil, sugar and milk. Make a hole in the dry ingredients and pour in wet ingredients. Mix together until just combined. Do not overmix. Batter should still be fairly lumpy. Stir in chopped fruit (if you’re doing a combination, you will want to divide the batter first).

Fill muffin tins about two-thirds full. Bake for 20-25 minutes, until golden in color.

Yield: 12 muffins

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banananutellabaked

We have a jar of Nutella in the pantry that I bought to make Nutella Croissants. Last weekend I was making banana muffins and thought it would be fun to put a dollop of Nutella in the center before baking. It was a good idea. Especially warm. So next time you make your favorite banana muffins, try layering a teaspoon of Nutella in the batter. You won’t be disappointed!

Banana Nutella Muffins
(Recipe source Cooking Light and Bakin’ and Eggs)

Ingredients:

2  cups  all-purpose flour
3/4  tsp  baking soda
1/2  tsp  salt
1 /2 cup sugar
1/2 cup light brown sugar
1/4  cup  butter, softened
2  large eggs
1 1/2  cups  mashed ripe banana (about 3 bananas)
1/3  cup  plain low-fat yogurt (can sub non-fat yogurt, greek yogurt or sour cream)
1  teaspoon  vanilla extract
3/4 cup Nutella
Muffin liners or cooking spray

Directions:

Preheat oven to 350°. Line muffin tins with liners or coat with cooking spray.

In a medium bowl, combine the flour, baking soda, and salt, stirring with a whisk. In a separate bowl, combine banana, yogurt and vanilla.

Beat sugar and butter with a mixer on medium speed until light and fluffy and well blended, about 1 minute. Add the eggs, 1 at a time, beating well after each addition. Add banana mixture and beat until blended. Add flour mixture and beat at low speed just until moist.

Fill muffin tins about 1/4 of the way full with the batter. Place 1 teaspoon of Nutella in the center of each muffin. Fill muffin tins with remaining batter. They should be about 3/4 full.

Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks – but remember – these are best enjoyed warm!

Yield: 12 muffins

nutellabananamuffins

nutellabananafilled

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