Tag Archives: quick bread

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BeerBerry Pancakes

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If you’ve been reading for a while, you may already know I have a thing for putting beer in my waffle batter. Not just because it’s a fun excuse to have booze in the AM (it IS fun, though…), but because the effervescence of the beer gives the batter lift and a yeasty-malted flavor that I find irresistible and the perfect foil for copious amounts of maple syrup.

The resounding reason why these pancakes are not waffles is because sometimes I just don’t want to dig my waffle maker out of the recesses of the cabinet. That’s just true life and laziness at it’s finest…thus, the pancake. These pancakes take the griddle-standard blueberry and pairs it with zesty orange and yeasty beer. While the beer and baking powder give these pancakes their lift, the buttermilk brings tenderness, and coconut oil adds a bit of richness, while a teensy bit of cinnamon brings a little interest to the background. Blueberries and citrus are already friends, adding an orange-friendly beer to the mix just makes it a party.

BeerBerry Pancakes

Adapted from THIS recipe. 

I added a dash of Cook’s orange extract and vanilla paste* for a creamy-sweet-citrus note–both are totally optional, but fun additions. 

1 1/2 cups all-purpose flour

1 Tablespoon brown sugar

1 teaspoon salt

1 tablespoon baking powder

1/4 teaspoon cinnamon

3/4 cup beer (I used Blue Moon Valencia Grove Amber)

1/2 cup buttermilk

1 large egg

1 Tablespoon orange zest

1/2 teaspoon each vanilla paste/extract and orange extract (optional)

3 Tablespoons coconut oil, melted and cooled slightly

Preheat oven to 200˚F and set an oven safe dish inside.

In a mixing bowl whisk together the flour, sugar, salt, baking powder, and cinnamon. Set aside. In a large measuring cup combine the buttermilk, egg, zest, and extracts, whisk to combine well, whisk in the beer. Make a well in the center of the flour mixture and pour in the beer/buttermilk mix, fold gently for a few turns and add the coconut oil. Continue to fold until just combined–some lumps and streaks of flour are okay, do not overmix. Gently fold in the blueberries.

In a non-stick pan or griddle over medium-high heat, ladle out as many pancakes as you will fit in the pan and cook until bubbles begin to appear around the edges and the surface of the pancakes and the bottoms are golden-brown, flip and continue to cook through. Place cooked pancakes on the dish in the preheated oven and repeat with the remaining batter. Serve with butter and syrup.

 

 

*Cook’s provided me with a complimentary sample of some of their extracts. Though the products were provided to me, free of charge, all opinions expressed are my own. 

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Orange Chocolate Chip Pancakes

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Hey, Tuesday! I hope everyone that had a long weekend here in the US had a great time. We went impromptu car shopping on Saturday (our beloved, old car kicked the bucket and refused to budge) and Sean left for a business trip Sunday. It was a busier,  more emotional weekend than anticipated with the dying of the car and the need to find something in a single day. Which, in retrospect felt like a HUGE, overwhelming deal at the time, but now that things are back in order that huge deal has become NBD (I know, first world probs ya’ll).

I made these pancakes on Sunday as a little Hurray/Farewell, I think they helped AND I think that these are maybe my favorite pancakes ever. Sean always requests chocolate chip pancakes, they are his fave, and since we’re big fans of the classic orange-chocolate combo, I added the zest and juice of an orange for good measure. This pancake recipe is a breezey wet+dry situation and, with the addition of chocolate and orange, they are the kind of special that’s made easy. The pancakes cook up fluffy and tender and perfect. The decadent mix-ins make them irresistible even without syrup and butter, but there’s no judgement if you want a little extra sweetness. Sometimes you need it, ya know?

Orange Chocolate Chip Pancakes

adapted from Mad Hungry: Feeding Men and Boys 

Make about 20, 3-inch pancakes

I add the juice from the orange to the milk–much like I would to make a buttermilk replacement with lemon and milk in a recipe. The acid from the orange may curdle the milk a bit, but that’s totally fine, go with it. If there isn’t enough orange juice to make 1/4 cup add store-bought orange juice to make up the difference or when mixing with the milk, add a bit more milk to make 1 1/4 cup total of liquid. I like mini chips in my pancakes because they suspend in the batter and are less likely to burn on the bottom of the pan. 

1 1/2 cups all-purpose flour

1 Tablespoon brown sugar

1 teaspoon salt

3 teaspoons baking powder

generous 1/2 cup mini chocolate chips

zest of 1 orange

1/4 cup orange juice (squeezed from the zested orange)

1 cup milk

1 large egg, lightly beaten

1 teaspoon vanilla

3 Tablespoons unsalted butter, melted and cooled

vegetable oil, for brushing the pan

maple syrup and butter, for serving

Preheat the oven to 200˚F, place an oven safe dish on the middle rack.

In a large mixing bowl whisk together the flour, brown sugar, salt, and baking powder. Toss in the chips and coat lightly with the flour mixture. Set aside. In a large measuring cup whisk together the orange zest, juice, and milk. Whisk in the egg and vanilla, to combine well. Make a well in the center of the dry mixture and pour the milk mixture into the center of the well. Add the butter and fold the wet ingredients into the dry mixture until just combined–there may be a few small lumps, that’s okay. Do not overmix! or your pancakes will turn out chewy. Allow the batter to rest 5-10 minutes.

Heat a skillet (I use nonstick) or griddle over medium-high heat. Lightly brush the surface of the skillet with oil and pour in a scant 1/4 cup of batter, cook until bubbles begin to form all over the surface of the batter and the bottom is medium, golden brown. Flip the pancake and cook an additional minute or until the middles of the pancake are cooked through. Place the cooked pancake on the warmed plate in the oven. Repeat with remaining batter.  Serve warm with butter and syrup.

 

 

 

 

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Banana-Yogurt Muffins

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Muffins, ya’ll.

Sometimes a girl–or dude–just wants to bake something that’s homemade, but stress free. Muffins are both of those things and they almost never disappoint.

My favorite thing about the humble, homemade muffin is that it can be almost-healthy to actually-healthy–using flours and germs and brans and fruits and healthy fats to boost the health factor. See, most store-bought varieties are packed with enough sugar and other stuff that makes them basically cake. I mean, cake is delicious and sometimes makes the BEST breakfast, but even I can’t go for cake-breakfast everyday. That’s why I love a muffin. It’s a quick bread in a cupcake outfit.

These muffins are of the almost-healthy variety. They use pantry staples and fresh, ripe banana for tenderness and flavor. The sunflower seeds are in there for some crunch–because I can’t resist adding texture to most things. The batter comes together by simply folding the whisked up wet ingredients into the sifted dry ingredients, and uses only a few dishes. The baked muffins are ultra-moist due to the combination of yogurt, banana, and olive oil. The dusting of powdered sugar is totally optional but makes for a pretty and slightly sweeter muffin.

Banana-Yogurt Muffins

Adapted from Donna Hay Modern Classics Book 2

Makes 12 regular muffins. 

For tender and light muffins, be sure to mix the batter until the dry ingredients are just incorporated. Lumpy batter is okay, over-mixing the batter until it’s completely smooth will result in a chewy and dense muffin. 

2 cups all-purpose flour, sifted

2 teaspoons baking powder

1 teaspoon cinnamon

1/4 teaspoon salt

3/4 cup sugar

1/2 cup sunflower seeds plus more for sprinkling (optional)

1/2 cup plain yogurt (I used greek yogurt)

2 very ripe bananas, mashed with a fork

2 eggs

1/3 cup olive oil

1 teaspoon vanilla

Preheat the oven to 350*F. Spray/grease or line a muffin tin with paper cups.

Sift the flour, baking powder, cinnamon, sugar, and salt in a large mixing bowl. Toss in the sunflower seeds and mix to combine. In a large measuring cup whisk together the yogurt, banana, eggs, oil, and vanilla. Add the yogurt-banana mixture to the dry mixture and fold with a rubber spatula until just combined. Divide the batter between the 12 prepared muffin cups and bake in the center of the oven for 12-15 minutes or until a toothpick inserted in the center of a muffin comes out clean. Can be stored in an airtight container for 3-4 days.

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Double Chocolate + Pistachio Muffins

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Sometimes you want need chocolate for breakfast. Sometimes it’s a perfect pair with your third cup of coffee. Sometimes it’s just what you needed to make a gloomy morning seem brighter.

Chocolate muffins always make me happy–it’s like dessert for breakfast without actually being dessert. These muffins keep it real with healthful yogurt, a touch of olive oil, some nutty wheat germ, a bit of cocoa, some nuts for crunch, and a handful of chocolate chips for good measure. They aren’t too sweet, so go ahead and smear some berry jam on there. Or, if you want need to, a smear of nutella or cookie butter would be amazing–I totes won’t judge.

Double Chocolate + Pistachio Muffins

Makes 8 standard size muffins.

Adapted from this recipe. 

You could definitely leave out the pistachios and make these nut-free, or switch them out for another nut. 

1 1/4 cups all-purpose flour

3 Tablespoons unsweetened cocoa powder

7 Tablespoons brown sugar

2 Tablespoons wheat germ (optional)

1/4 teaspoon salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 egg

1/2 cup plain greek yogurt

3 Tablespoons olive oil

1/4 cup milk

1/2 teaspoon vanilla extract

1/3 cup chocolate chips

1/4 cup coarsely chopped pistachios, plus 1-2 tablespoons for topping

Preheat oven to 350*F. Line a muffin tin with 8 paper liners.

In a mixing bowl whisk together the flour, cocoa, sugar, wheat germ, salt, baking powder, and soda. Fold in the chocolate chips and 1/4 cup nuts.

In a large measuring cup whisk the egg, whisk in the yogurt, oil, milk, and vanilla to combine well. Pour the wet mixture into the dry and fold until just combined. Divide the batter between muffin cups and sprinkle remaining nuts over the tops of each muffin. Bake in the center of the oven for 16-18 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool on a wire rack. Can be stored in an airtight container at room temperature for 3 days.

 

 

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Eggnog Streusel Muffins

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Hello, December!

The holidays are in full swing over here, as this is my ever-fave time of the year. One of my favorite holiday flavors is Eggnog. The thing is…I’m not so much into drinking it. In a latte? Totally. In ice cream, hell-to-the-yes. Cookie, cakes, etc…yup.

Even though eggnog is basically melted ice cream–drinking it is just too much for me. The viscosity gets to me every time. I love to add eggnog to a baked good–like these super soft cookies or this pretty cake. It replaces the dairy in many recipes like a dream. The richness and subtle nutmeg spice is perfect for holiday baking. I threw these muffins together, using my favorite recipe as the starting point, over the weekend. The muffin is tender and fragrant with eggnog flavor. The streusel has hints of nutmeg and the sugary crunch is perfection in top of the tender muffin. They come together quickly and are perfect with a cup of coffee on grey-sky mornings.

Eggnog Streusel Muffins

adapted from this recipe. 

Makes 8 standard or 24 mini muffins.

1 cup all-purpose flour

6 Tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon nutmeg

1 egg

1/2 cup plus 2 Tablespoons eggnog

3 Tablespoons browned butter

1 teaspoon vanilla extract

Streusel:

2 Tablespoons browned butter

1/4 cup all-purpose flour

1/4 cup sugar

1/8 teaspoon nutmeg

tiny pinch of salt

Preheat oven to 350*f and line your desired muffin tin with paper liners. Set aside.

Brown the butter for the muffins and streusel. Melt 5 Tablespoons of butter in a small pan. Heat over medium until the butter becomes foamy, continue heating–swirling or stirring the butter–until the milk solids become dark golden brown and fragrantly nutty. Remove from heat and divide accordingly into two bowls. Set aside to cool.

In a small bowl mix the streusel together by combining the 2 Tablespoons of browned butter with the flour, sugar, nutmeg, and salt. Set in refrigerator until ready to use.

In a mixing bowl whisk together the flour, sugar, salt, baking powder, baking soda, and nutmeg.

In a large measuring cup whisk together the egg, eggnog, 3 Tablespoons of the cooled browned butter, and vanilla. Add the wet mixture to the dry and fold until just combined. Divide the batter evenly among muffin cups, divide streusel evenly over the tops of each muffin and bake in the center of the oven until a toothpick inserted in the center comes out clean–about 13-15 minutes for minis and 16-20 for standard muffins. I would check them both after the earliest suggested time and go from there. Remove from oven and cool completely on a wire rack. Can be stored in an airtight container for 3-4 days.

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Pumpkin Bread with Bourbon Icing

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It’s just a few days before Eat-Fest-USA, aka Thanksgiving, aka only one of the best holidays ever.

It’s just Sean and I this year, as we are staying put, and I’ve had the menu planned for a few weeks now. I’ve ordered our turkey and picked it up, planned the sides, shopped the pantry goods, written my produce list, and picked out the wines. I was going to bake up another batch of this pumpkin bread for Thursday morning, but I’m thinking we’ll go the fruit and cheese route for breakfast and snacking.

Not that this pumpkin bread wouldn’t make a lovely, easy breakfast to share with your fam and friends this thankful holiday. It would be perfect sliced and set-up next to plenty of coffee and/or tea to begin Thanksgiving day and kick-off the feast prep. This bread is super moist–and, I know we don’t all love that word–but it is what it is. And, I channel my inner Jesse Pinkman as I type this…

This bread be moist, yo.

The moisture comes from pumpkin puree, olive oil, and greek yogurt, there’s a bit of whole wheat flour for wholesome goodness, just a little spice, and a buttery layer of bourbon icing just for kicks. I also added some candied ginger to the top, for good measure. Maybe the icing and ginger are a little much but, they fancy-up this super easy quick-bread, making it holiday breakfast AND dessert appropriate.

Pumpkin Bread with Bourbon Icing

Makes 1, 9×5 inch loaf

Adapted from Simply Recipes

Since this is a quick bread, it comes together very quickly with few dishes. The bread also tastes great, maybe even better, the next day. This recipe makes 1 standard loaf of pumpkin bread–however, I baked this batch up in a 6inch round pan and a mini-loaf pan. Either way, this bread is delicious. Feel free to make this bread sans icing for an every-day breakfast bread sitch. I use half all-purpose and half whole wheat flour in this recipe, you could us less whole wheat or go with just all-purpose with great results. I would be wary of making the entire recipe out of whole wheat as it may result in a very dense and even gummy bread. 

3/4 cup all-purpose flour

3/4 cup whole wheat flour

1/2 teaspoon salt

1 cup sugar

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1 cup pure pumpkin puree

1/2 cup olive oil

2 eggs, lightly beaten

1/4 cup plain greek yogurt

1/2 teaspoon vanilla

Icing:

1 cup powdered sugar

3 tablespoons melted butter

2-4 teaspoons bourbon

milk to thin

Preheat oven to 350*F and grease a 9×5 inch loaf pan, or other baking dish, well. Set aside.

In a large mixing bowl whisk together the flours, salt, sugar, baking powder, and spices.

In another bowl, mix together the pumpkin, olive, oil, beaten eggs, yogurt, and vanilla. Mix well to combine. Pour the wet ingredients into the bowl of dry ingredients and fold to incorporate until just combined and there are no longer any dry flour streaks. Be careful to fold the batter and not overmix it. Scrape the batter into the prepared baking dish and bake in the center of the oven for 50-60 minutes (about 45 for the round pan) or until a toothpick inserted in the center of the bread comes out clean. Turn out of the pan and allow to cool on a cooling rack.

For the icing, whisk together the melted butter, bourbon, and powdered sugar. Add milk to thin to desired consistency. Spread icing over cooled bread. Sprinkle with chopped, candied ginger if desired.

Will keep for 2-3 days wrapped well at room temperature.

 

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Pumpkin-Beer Waffles

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I believe that Sundays are for easy living. If breakfast happens closer to lunch time, who cares!? Sundays aren’t for scheduling.

This lazy Sunday, in particular, was much needed. Mid-week, last week, our 4-year-old Chihuahua-mix fell ill–which landed us at the emergency vet where our girl, Luxe, had to have a blood transfusion (something I never even realized was something that happens for dogs until it did) and had to spend a few nights at MSU’s small animal clinic. Needless to say, there was a lot of stress, a lot of tears, and a lot of worrying. I hate it when animals get sick or injured because they just can’t tell you! and, the thought of her scared and in an unfamiliar place just broke my heart. She responded super well to her treatments, to the vet and our great relief, and got to come home Saturday evening.

So, when a fresh Sunday rolled in, and the sun seemed to be shining just a little brighter, I woke up earlier than most weekend mornings, took the pups out for a romp in the leaves, then promptly began putting these waffles together. Since I already opened a can of pumpkin for feeding Luxe her meds (I crush up the pills and mix it with a teaspoon or two each of plain yogurt and pumpkin–it’s a treat with a medicinal surprise! yeah, I am THAT dog mom and I learned the trick from this dog mom…), I decided to use the remaining pumpkin in a lightly spiced, crispy edged waffle.

These waffles use beer for lightness and a little extra lift. It’s my favorite way to mimic a yeast-raised waffle batter in a fraction of the time. There’s brown butter because, well if you’re going to melt it anyway, why not brown it? The bit of whole wheat lends a little texture and toastiness without getting dense or heavy. These waffles taste like October and comfort and carefree Sundays…which is sometimes just what you need, with a side of pup cuddles for good measure.

Pumpkin-Beer Waffles

Makes 12-16 individual waffles.

Adapted from this recipe. 

The beer in these waffles isn’t simply a gratuitous addition–it brings a yeasty flavor and makes for a light and airy crumb, akin to yeasted waffles sans the rise time. No dense waffles up in here. I used a Belgian Wheat Beer for these, but I bet a seasonal pumpkin ale would be pretty magical. Waffles freeze like a champ, simply place on a parchment lined baking sheet in a single layer, freeze for 30 minutes, remove and place frozen waffles in a resealable gallon bag and freeze for up to 1 month–reheat in a toaster. 

1 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1 teaspoon salt

4 teaspoons baking powder

1 1/4 teaspoons baking soda

2 Tablespoons sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon grated nutmeg

1 teaspoon vanilla extract

1/2 cup milk

1/2 cup pure pumpkin puree

2 large eggs, lightly beaten

1 cup beer

5 Tablespoons browned butter, cooled to room temperature

In a small skillet melt butter over medium until it becomes foamy. Once foamy, continue to heat butter over medium-low until the milk solids begin to brown at the bottom of the pan, you can whisk or stir it if you would like–the butter will become nutty and fragrant–allow it to brown as long as you dare before it burns. You will know by the smell if it is burnt. Pour into a heat-proof bowl and set aside.

Preheat the oven to 275*F and have a sheet pan ready to keep waffles warm. Preheat the waffle iron according to manufacturers instructions. Oil, butter, or spray the iron lightly if needed.

In a large mixing bowl whisk together the flours, salt, baking powder and soda, sugar, and spices. Set aside. In another mixing bowl combine the vanilla, milk, pumpkin, and eggs. Whisk well to combine, gently whisk in the beer. Make a well in the dry mixture and add all of the pumpkin/beer mixture, followed by the cooled brown butter, fold until just combined and there are no longer large dry pockets within the batter–some small lumps are okay. Ladle batter into the waffle iron–I used about 3/4 cup per each batch, this may vary depending on your iron–and bake according to manufacturers instruction. Place baked waffles onto the baking sheet and keep warm in the oven while you continue with the remaining batter. Serve warm with butter and syrup.

Luxe on the mend. What a champ!

 

 

 

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Pumpkin Streusel Muffins

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I do this fun thing when I’m sleeping…and by fun, I mean obnoxious.

Throughout the night I will either kick blankets or hoard them. I may start out the night kicking the blankets right off the bed and onto the floor. Then, I will wake up in the wee hours of the morning, shivering, only to roll myself up into a burrito of warmth. Add my tendency to sleep-talk, and I am a dream (read, nightmare) of a bedmate. I just want to have it all, all at once–blankets, no blankets, conversation, and sleep. I mean, at least I don’t sleep-walk…anymore, right?

These muffins came to be because of my inherent desire to have it all. Yesterday, mid-morning, all I wanted was something warm, pumpkin-y, spiced, streusel AND glaze topped. I wanted the perfect fall muffin–not too sweet so I could glaze it, slightly healthy (pumpkin AND wheat germ, holla!), moist yet sturdy, spiced without getting face-punched, a muffin with a hint of brown butter and a bit of crunch. I made it happen and got my way… as it often goes around here when it comes to muffin baking and blanket-hoarding/shunning.

So, tell me, are you a sleep kicker, blanket stealer, talker or walker? Or, are you the type who, once your head hits the pillow, you’re there to stay?

Pumpkin Streusel Muffins w/ Cream Cheese Glaze

Makes 12-14 muffins (depending on how you fill the cups).

Adapted from Damn Delicious. 

I reduced the flour from the original recipe and added wheat germ for health and science. I also tinkered with the spices and browned up the butter for good measure. These muffins–sans glaze–are not very sweet, which is how I think a muffin should be. While the insides are moist and tender, a pat of butter smeared on a warm muffin would be totally appropriate. I like to place the streusel in the refrigerator while assembling the batter–I find it encourages more pebbly/rocky streusel as opposed to a crumbly/sandy topping.

Spice Mix:

1/2 heaping teaspoon kosher salt

2 hefty teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon allspice

1/4 teaspoon grated nutmeg

Streusel Topping:

2 Tablespoons unsalted butter, browned

1/4 cup flour

1/4 cup vanilla sugar (or plain or brown)

3 Tablespoons sunflower seeds (optional)

1 teaspoon spice mixture

Muffin batter:

3 Tablespoons wheat germ

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1 cup sugar

remaining spice mixture

1 cup plain pumpkin puree

1 stick (4 ounces) unsalted butter, browned

2 eggs

1 teaspoon vanilla extract

Glaze:

2 ounces softened cream cheese

1/2 cup powdered sugar

1-3 Tablespoons milk

Preheat your oven to 350*F. Line a muffin tin with paper liners or grease well.

Begin by browning your butter, 1 stick plus 2 tablespoons, divided. Jessica from How Sweet It Is recently posted this great step-by-step. Set aside the butter to cool slightly.

Make the streusel: Mix together 2 tablespoons of the browned butter with flour, sugar, spices, and sunflower seeds, until the mixture clumps together when pinched between your fingers. Place the streusel topping in the refrigerator until ready to use.

In a large mixing bowl, whisk together the wheat germ, flour, baking powder, sugar, and remaining spice mix. Set aside and in a seperate bowl whisk together pumpkin, remaining butter, eggs, and vanilla. Add the wet mixture to the dry and fold until just combined. Fill the prepared muffin cups 3/4 full (I did 2/3, making them a litte under filled). Sprinkle with the streusel mixture and bake in the center of the oven for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and cool on a rack for at least 10 minutes before glazing. While muffins cool, make the glaze by stirring the softened cream cheese and powdered sugar together, adding milk 1 tablespoon at a time until desired consistency is reached.

Best enjoyed warm from the oven. Can be kept in an airtight container for 3 days.

 

 

 

 

 

 

 

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Recipe: Cherry Chocolate Chip Muffins

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I love muffins.

I think that’s because muffins are similar to cupcakes–they look alike and share that tender cake-like quality. Though muffins and cupcakes dress in the same outfit, muffins make the perfect breakfast by being less sweet, un-frosted, and they should beg for a pat of butter or smear of jam.

These muffins are a new favorite, I baked up a batch this week AND last. I love to make muffins on a Sunday so we have an easy and quick breakfast bite throughout the week. This recipe contains yogurt and olive oil–making for a moist and tender crumb. There are dried sour cherries and bits of chocolate in there for a little decadence in the morning, as well as a little (white) whole wheat and wheat germ–you know, for a bit of health and science. My favorite thing about this recipe is probably the quantity, it makes 8 perfectly sized muffins–just enough so we can have them for more than one breakfast, but not so many they don’t turn stale and we don’t get bored.

Treat yo’self to a muffin in the morning. It’s just breakfast dressed up as a cupcake, after all.

Cherry Chocolate Chip Muffins

Adapted from Taste of Home

I used White Whole Wheat flour from King Arthur and White Lily Flour. White Lily is a bit softer than regular all-purpose…I’d liken it to cake flour. You can use cake flour or regular all-purpose–either way, use a light touch when mixing to ensure a tender muffin.

3/4 cup cake or all-purpose flour

6 Tablespoons sugar

1/4 cup white whole wheat

1 tablespoon wheat germ

1/4 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1 egg

1/2 cup plain yogurt

3 Tablespoons olive oil

2 Tablespoons milk

1 teaspoon vanilla extract

scant 1/2 teaspoon almond extract

1/4 cup chocolate chips

1/2 cup dried sour cherries

Preheat oven to 350F and line 8 cups of a standard muffin tin with paper liners.

In a medium bowl whisk together flours, wheat germ, sugar, salt, baking powder, and baking soda. Set aside.

In a large measuring cup whisk together egg, yogurt, oil, milk, and extracts.

Toss chips and cherries in the flour mixture to coat. Create a well and pour in the wet ingredients. Stir/fold into the dry ingredients just until moistened. Divide batter among the 8 muffins cups. Bake for 15-18 minutes. Sprinkle hot muffins with additional chopped chocolate chips if desired. Cool on wire racks, can be eaten warm or cooled completely and stored in an airtight container for 4 days.

 

 

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Recipe: Pear Cranberry Muffins

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These muffins are perfect for snowy mornings. They were originally a bread, that I made last week after seeing it on Shutterbean. Tracy knows where it’s at when it come to delicious things. It was so dang good, I had to have it again this week, only in muffin form. These muffins have crunch from the nuts, tang from the cranberries, heartiness from wheat germ, tender moisture from juicy pears, and little hints of spice. The first time around I made the recipe as is, this time I added a few things like fresh ginger, a bit of allspice, swapped the walnuts for pecans, and snuck in that wheat germ–for science and health.

Like I said, these are perfect for snowy mornings. The kind where you wake up to heavy tree limbs all over your yard, and a massive driveway + walkway to shovel. Maybe you weren’t even prepared for the snow and forgot that you needed a snow shovel, so you had to drive to the hardware store before the sun was even up to procure one…but, thank goodness your car is a boss in the snow. After you’re done heaving around that heavy & wet snow and chucking those tree limbs back into the forest, you can come inside to a hot cup of coffee and a tasty muffin treat. You deserve it for being so physical first thing in the AM.

For those of you that may be wondering, this isn’t my first snow-rodeo. Despite being from Nevada, I’ve had my fair share of snow…contrary to popular belief, the desert has more to do with precipitation (or lack thereof) than heat. I lived in the northern part of the state, just east of the Sierra Nevadas where it’s usually cold, hot, or windy, and always arid.  

Pear Cranberry Muffins

adapted from Shutterbean

makes 12 muffins

1 1/2 cups all-purpose flour

3 tablespoons wheat germ

3/4 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1 large egg

1/2 cup vegetable oil

1 tablespoon grated fresh ginger

1 teaspoon vanilla extract

zest of 1 lemon

1 tablespoon lemon juice

1 1/2 cups grated, peeled, ripe pear + any juices (about 2 pears)

1 cup coarsely chopped pecans

1 cup fresh cranberries

Preheat oven to 350F and line or spray a muffin tin. Set aside.

In a large bowl whisk together flour, wheat germ, sugar, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.

In a medium bowl whisk together egg, oil, ginger, vanilla, lemon zest and juice, and grated pear + juices. Fold wet ingredients into dry until just combined. Fold in nuts and cranberries. Evenly divide batter between muffin cups and bake fro 14-16 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Store in an airtight container after completely cooled.