Category Archives: Do You Know the Muffin Man

Zucchini Cranberry-Nut Muffins

Posted by Brenda K. Agresta in Do You Know the Muffin Man and tagged with , , ,

Zucchini Cranberry- Nut Muffins

This year is the first year I have planted zucchini; I really don’t have room in my garden but I found a spot and plopped in one plant. It grew quickly with all of the rain that we have had and sprouted many yellow flowers. After watching and waiting I was pleasantly surprised to find a beautiful bright green squash had been born – and it grew so quickly! I decided it was time to pluck this beauty before it got too big. Now I pondered, just what to do with just one zucchini? Not enough for a casserole or a quiche. It must be meant to be a muffin. And so it was. These moist, tasty gems are great for snacking, for breakfast or as an accompaniment to dinner.

Zucchini Cranberry-Nut Muffins

Makes 12

1 egg
1/2 cup applesauce
3/4 cups sugar
1 large or 2 small zucchini grated and well drained (1 cup)
1 teaspoon vanilla
1 cup sifted all purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoons salt
1/2 cup dried cranberries
1/2 cup chopped walnuts

Beat egg lightly in a large bowl. Stir in applesauce, sugar, zucchini and vanilla. In a separate bowl, sift flour, baking powder, baking soda, cinnamon and salt. Stir into egg mixture until well blended; stir in cranberries and nuts. Spray each cup of a 12 cup muffin pan with Pam. Use a standard size ice cream scoop to fill each cup 3/4 full. Bake at 350 degrees for 15-20 minutes, using a toothpick to test for doneness. Cool in pan for 5 minutes, then turnout onto a wire rack to finish cooling. 11700551_10204390571064012_4335858958550328781_oZuc muf 2

Lemon Raspberry Streusel Muffins

Posted by Brenda K. Agresta in Do You Know the Muffin Man and tagged with , , ,

Lemon Raspberry Streusel Muffins

This delicate muffin gets it’s tang from lemon yogurt and lemon zest. Paired with sweet raspberries, it’s fresh and fruity with a subtle tart flavor. Great for breakfast or just for snacking.

Lemon Raspberry Streusel Muffins
(Recipe from Pillsbury’s Complete Book of Baking)

Makes 14 regular size muffins

For the muffins you will need:
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1- 8 ounce container lemon yogurt
1/2 cup oil
1 teaspoon grated lemon peel
2 eggs
1 cup fresh or frozen raspberries (do not thaw)

For the topping you will need:
1/2 cup sugar
1/4 cup flour
2 tablespoons butter
1/3 cup sliced almonds

Heat oven to 400 degrees. Line muffin tins with paper liners or spray wells with Pam. In large bowl, combine 2 cups flour, 1/2 cup sugar, baking powder, baking soda and salt; mix well. In small bowl, combine yogurt, oil, lemon peel and eggs; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Gently stir in raspberries. Fill muffin cups 3/4 full.

In small bowl, combine 1/2 cup sugar and 1/4 cup flour. Using pastry blender or fork, cut in butter until crumbly. Add sliced almonds. Sprinkle over batter.

Bake at 400 degrees for 15 to 20 minutes or until light golden brown and toothpick inserted in center comes out clean. Cool 5 minutes, remove from pan onto a wire rack to continue cooling.

lemon raspberry muffin

Streusel Topped Blueberry Muffins

Posted by Brenda K. Agresta in Do You Know the Muffin Man and tagged with ,

Blue berry muffin

Tender, tantalizing, warm and delicious. Crowned with a crunchy streusel topping, this muffin is perfectly sweet. A delightful accompaniment to your morning coffee.

Streusel Topped Blueberry Muffins
(adapted from Pillsbury’s The Complete Book of Baking)

You will need:
2 cups all purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup oil
1 egg beaten
1 teaspoon grated lemon or orange zest

Preheat oven to 400 degrees. Line a 12 cup regular muffin pan or 6 cup large muffin pan with paper baking cups. In a medium bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine milk, oil and egg and 1 teaspoon grated lemon or orange zest.; blend well. Add wet ingredients  to dry ingredients all at once; stir just until dry ingredients are moistened (Batter will be lumpy).  Stir in 1 cup fresh or frozen blueberries (do not thaw).  Fill muffin cups 2/3 full.

Streusel Topping

1/3 cup sugar
1/4 cup all purpose flour
2 tablespoons butter

In a small bowl, combine sugar and flour, Using a pastry blender or fork, cut in butter until crumbly. Sprinkle over batter.
Bake at 400 for 20-25 minutes or until tooth pick inserted in center comes out clean. Cool 5 minutes before removing from pan. Serve warm.

Banana Blueberry Muffins

Posted by Brenda K. Agresta in Do You Know the Muffin Man and tagged with , ,

Wes roof snow

Winter has blown in with all it’s fury this morning. Waking up to 16 degrees on the thermometer and the sound of snow blowers and shovels around the neighborhood, we know we are in for another blustery, cold and snowy day. Wes piles on the winter attire and heads out to crank up the snow blower and I head into the kitchen to crank up the breakfast. We love a big breakfast on Sunday mornings, especially during the winter months. Craving something other than biscuits with our omelet, I know that ripe bananas in the fruit bowl and blueberries in the freezer can only mean one thing. Hot, delicious muffins.

Muffin 1

This recipe is adapted from Pillsbury’s Complete Book of Baking for Banana Blueberry Mini Loaves

Banana Blueberry Muffins

Makes 16 regular sized muffins.
Preheat oven to 400 degrees

You will need:

1 cup sugar
1/2 cup canola oil
1 cup (2 medium) mashed ripe bananas
1/2 cup plain or vanilla yogurt
1 teaspoon vanilla
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh or frozen blueberries (do not thaw)

Line 2 cupcake pans with cupcake liners for 16 muffins

In a large mixing bowl, beat the sugar and oil. Add the bananas, yogurt, vanilla and eggs and blend well. Add flour, baking soda and salt and blend just until combined.
In a separate small bowl, add the blueberries and 1 teaspoon flour. Gently coat the blueberries with the flour. This will prevent the berries from sinking to the bottom of the muffins. Gently fold the berries into the batter. Using an ice cream scoop, fill the muffin cups, about 3/4 full.

Bake at 400 degrees for 18-20 minutes, until golden brown. You can test for doneness by inserting a toothpick in the center of the muffins. If it comes out clean, the muffins are done. Remove from oven. Let sit in the pan for about 5 minutes, then remove from pan. Cool on a cooling rack.

muffin 2

cut muffin