BF&F – Best Friends and Foodies

Posts tagged “muffins

Baking tuesday – Zucchini Cherry Muffins with Streusel Topping – townie

I had a zucchini to use up from the csa and came across this recipe. I was intrigued that the whole thing was made in the food processor! The original recipe was made in a 12 cup. I think mine is a 10 cup. And you definitely need a 12 cup. Mine was just small enough that i had to finish it off in my mixer. Luckily I still had some dried cherries from this recipe. It wasn’t quite 2 cups next time I’ll definitely use more cherries! These were really good. I think they could have used more zucchini to make them a little more moist! The crumb topping was delicious!!!! Might have to use this crumb topping on some other things!

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Zucchini Cherry Muffins with Streusel Topping
adapted from goodlifeeats

Ingredients:

Crumb Topping:
1 cup toasted pecans
1/2 cup whole wheat flour
2/3 cup light brown sugar
1/2 cup (1 stick) unsalted butter, cold and cut into cubes
2 teaspoons ground cinnamon
1/2 teaspoon salt

Muffins:
3 cups whole wheat flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup granulated sugar
1/4 cup light brown sugar
3/4 cup milk
1/3 cup olive oil
2 large eggs
2 teaspoons vanilla extract
1 cup grated zucchini
2 cups dried cherries

Directions:
Preheat oven to 400 degrees F. Coat two 12-cup muffin pans with nonstick cooking spray or fill with muffin liners
Put the nuts for the crumb topping recipe into the work bowl and pulse to roughly chop. Add remaining crumb topping ingredients and pulse until mixture is crumb-like. Remove crumb topping and set aside in a small bowl.
Process the flour, baking soda, salt and cinnamon in the work bowl for 10 seconds to sift. Add the sugars and the milk to the work bowl and process together for about 5 seconds to combine. Add the oil, eggs, and vanilla through the small feed tube and process until combined. Scrape the work bowl and add the dried cherries and zucchini, pulse to combine (about 3-4 times).
Divide batter evenly among the prepared muffin tins. (I like to use my large scoop, it’s the perfect size for muffins!) Sprinkle crumb topping evenly on the tops of each muffin. Bake for 16-20 minutes, or until a toothpick comes out clean.

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baking tuesday – apple muffins – townie

we had a lot of apples in the fridge — they were just calling to be baked into something delicious!  normally i’d make my apple squares which are DELICIOUS!  but figured i should try something new!   this recipe had good reviews so i figured why not.   i should have stuck to my original apple squares 🙂   if you or i ever decide to make these again the amount of apples needs to be doubled or quadrupled 🙂  the original reicpe called for the whole muffin to be dipped in butter and cinnamon sugar — i only did the tops…

 

 

Baked Apple Muffins

adapted from tastykitchen

Ingredients

  • 3 cups All-purpose Flour
  • 1 cup Sugar
  • 1 Tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1 teaspoon Ground Nutmeg
  • ½ cups butter softened
  • 2 whole Large Eggs, Beaten
  • 1 cup Milk
  • 2 cups Cored And Finely Diced Apples (i used 2 apples one royal gala and one granny smith)
  • 1/4 cups Butter, Melted
  • 1/2 cup Sugar
  • 1 teaspoon Ground Cinnamon

 

Preparation Instructions

Mix first 5 ingredients with a fork. Add butter and mix until butter is broken up. Set aside. In another bowl combine eggs, milk and diced apples. Add to dry ingredients just until blended.

Spoon into greased muffin pans (i used liners). Bake at 350 degrees for 20-25 minutes or until muffins are light to medium brown.

While donuts are baking, melt 1/4 cup butter. Set aside. Combine 1/2 cup sugar and 1 teaspoon cinnamon. When donuts are done and before they have had a chance to cool, dip in butter and then in sugar.