Category Archives: Muffins

by sugarbaker | February 23, 2013

Honey Bran Muffins Mimis Cafe style

This bran muffin is super moist and a hint of sweetness., great for a weekend brunch or make them for the week to take to work or pack a snack for lunch or coffee time break. This bran muffin recipe is as close as you get to a Mimis cafe recipe. recipe was adapted by Denise G from Key ingredients.

Ingredients:

1 cup of all-purpose flour

2 cups bran flake cereal

4 teaspoon dry power milk

pinch of baking powder

1 teaspoon baking soda

pinch of salt

1/3 cup dark brown sugar

1/4 cup honey

2 tablespoons dark molasses

1/4 cup canola oil or vegetable oil

1 large egg

4 teaspoons orange zest

Topping:

1 tablespoons sugar

1 tablespoons dark brown sugar

3 tablespoons melted butter

3 teaspoon honey

2 teaspoons water

Directions:

Mix all ingredients in a mixing bowl and set a side. Oil each cup in your muffin pan. Mix the toppings together and spoon the topping mixture into the each muffin cup (like making an upside down cake).

Spoon the muffin mixture on top of the topping mixture 2/3 full. Bake for about 18-20 minutes or until it comes out clean by inserting a tooth pick.

As soon as the honey bran muffins are bake and out of the over, flip the muffins try on a large tray, serving plate, parchment paper or wax paper.

Cool the Honey bran muffins before eating so they will not fall apart. Enjoy.

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Tagged as A Honey bran muffin recipe, Best honey bran muffin, Easy to make honey bran muffins, Honey bran muffins recipe, Love my Honey bran muffins, Mimis Cafe Honey bran muffins, Mimis style honey bran muffin recipe, sugar baking honey bran muffin

by sugarbaker | January 26, 2013

Homemade English Muffins: Egg Muffin Breakfast

The best English muffins are when you make your own homemade muffins. These muffins are so easy to make. These are not bake but griddle! To get those nooks and crannies you must split the muffin with a fork!

ingredients:

1 3/4 cup warm milk

3 tablespoons pure butter at room temperature

1 1/2 teaspoon salt

2 tablespoons sugar

1 large egg slighty beaten

4 cups bread flour

1 package rapid rise yeast= 2 1/4 teaspoons

Directions:

Place the all dry ingredients in a bowl(flour, sugar, salt) set a side.

Dissolve the yeast in the warm milk, than add the flour mixture with butter and egg.

If using a bread machine following the manufacturer’s directions.

I used my kitchen aid using the dough hook, mixing at a medium speed for about 7-8 minutes. After mixing place the dough in a large greased

bowl and cover with a clean kitchen towel and let it rise for about an hour or until it doubles in size.

double in size

After an hour, transfer the dough to a work surface, sprinkle light some flour and roll out the dough about 1/2 inch thick.

Use a biscuit cutter or use the rim of a glass to cut into circles.

cut into circles

Sprinkle cornmeal on a baking sheet and place the cut up muffins a few inches apart, and cover with a light damp cloth. Let it rest for about 20 minutes.

place on a cookie sheet

Heat your griddle or use a large frying pan with a flat surface over low heat. Sprinkle cornmeal than add the muffins cook each side about 7-8 minutes or until lightly golden brown than flip it over for another 7-8 minutes.

English muffins are delicious with your favorite jam, honey and sweet butter.

A simple breakfast, fresh homemade English muffins egg sandwich with black truffle cheese and a spinach salad.

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Tagged as Easy English muffin recipe, Egg muffin recipe, English Muffins, Homemade English muffins, Love my English muffin recipe, Sugar Baking Blog Homemade English muffin recipe

by sugarbaker | January 21, 2013

Pineapple Muffins made with Zucchini and golden Raisins

These pineapple muffins are moist with a touch of sweetness.

Ingredients:

2 cups flour

1/3 cup white sugar

1/2 cup brown sugar

2 eggs

1/3 canola oil

1 teaspoon pure vanilla extra

1 medium size shredded zucchini

1/4 cup juice from the pineapple

1 cup crush pineapple drained

2/3 cup golden raisins

2 teaspoon baking powder

1/2 baking soda

1/2 nutmeg

1 1/2 teaspoon cinnamon

1/2 teaspoon salt

Directions: 350 degrees F Bake 18 minutes to 25. muffin pan with oil and dust with flour or use paper liners.

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.

Mix in the oil, eggs, zucchini, pineapple, pineapple juice and vanilla.

Mix until smooth. Fill muffin cups 2/3 to 3/4 full.

optional: If you like a crunchy topping add a mixture of drain pineapple, oat or flour with cinnamon and white sugar and a touch of butter. Make sure you drain the pineapple or you will have a mushy topping.

Check the muffins by inserting a toothpick in the center of the muffin and if it comes out clean than the muffins are done or check gently by touch if the muffins spring back and are golden in color the muffins are done.

Prepare

These muffins will be moist and can be served hot or at room temperature. Enjoy!

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Tagged as Best moist muffine recipe, Golden raisin muffins with pineapple with, Muffins with Pineapple and zucchini, Pineapple muffin recipe, Pineapple muffins, Pineapple muffins with a touch of sweetness, sugar baker pineapple muffins

by sugarbaker | January 10, 2013

Honey Bran muffins with Agave Nectar

Wheat bran is an excellent source of natural food fiber and formulating a diet based on wheat bran can be a healthy and nutritious way to lose weight, this bran muffin recipe is nice for brunch or breakfast, with just a touch of sweetness.

2 cups 100% bran cereal Kellogg’s All Bran.(do not use a flake bran cereal)

1 cup all-purpose flour

1/2 cup wheat flour

1 large egg

1/3 cup agave or honey or molasses

1/4 cup brown sugar for a sweeter muffin use 1/3 cup of sugar

1/3 cup canola oil or 1/2 cup applesauce

1 cup pineapple juice or 1 cup buttermilk or 2% milk

zest of 2 oranges

1 cup raisins

1/2 cup golden raisin or chopped dates

1 2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Optional: add one of the following chopped walnuts, pecans, mini dark chocolate chips, dried chopped apricot

Directions: Bake at 375 for 15 minutes or until golden brown. Makes 13 large muffins.

Mix all ingredients in order. You can add any additional items like chopped dates or nuts. Scoop batter into paper baking cups or grease each cup with a baking spray.

Before baking drizzle a little agave or honey on top of each muffin.

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Tagged as Agave Bran muffin recipe, Agave Bran muffins recipe, Agave Nectar muffin recipe, Best Honey Bran muffin recipe, Breakfast Honey bran muffin, Brown sugar and agave bran muffins recipe, Easy honey Bran muffin recipe, Muffins made with Agave Nectar, Sweet Honey muffin

by sugarbaker | January 1, 2013

Pumpkin Spice muffins with Oats

I like to start off the New Year with a nice warm pumpkin muffin for brunch. The muffin is moist and delicious with a bit of agave sweetness. No oils or butter used in this recipe.

Ingredients:

1 cup all-purpose flour

1/2 cup brown organic sugar

2 eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ginger powder

1/2 teaspoon nutmeg powder

1 teaspoon cinnamon

1 15 oz can of pumpkin puree

1/2 cup milk (I used 1% milk)

1 cup old fashion oats

4 tablespoons agave

Optional: raisins, cranberries and nuts can be added to your liking.

Directions: Bake 20-25 minutes

Pre-heat oven at 375 degrees. Spray muffin pan with cooking spray or use cupcake paper cups or foil cups.

In a large mixing bowl whisk together all dry ingredients, sugar,spices, baking powder, baking soda.

Stir in pumpkin puree, milk agave, eggs into the dry ingredients. Fold in the oats into the mixture.

Fill muffin cups tp the top of the cup. Bake 20-25 minutes or until a inserted toothpick comes out clean than the muffins are done.

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Tagged as agave pumpkin muffins, no oils used in pumpkin muffins, Pumpkin and Oats muffins recipe, Pumpkin Muffins, pumpkin recipe, spice pumpkin muffins

by sugarbaker | November 28, 2012

Muffins: Double Chocolate Banana Chocolate chips

Ingredients:

2 cups all-purpose flour

1/2 cup brown sugar

1 eggs

1 tablespoon baking powder

pinch of salt

1 cup mini dark chocolate chips

1/4 cup of canola oil or vegetable oil

1/4 cup plus 2 teaspoons milk

3 tablespoons cocoa powder

3 over ripe mashed bananas

2 teaspoons pure vanilla extract

dash of cinnamon

Directions:

Pre-heat oven at 375 Bake for 20-25 minutes.

Mix all dry ingredient in a mixing bowl, flour, salt baking powder, cocoa and chocolate chips. Mix well and set a side.

Beat the egg until frothy, mix in the oil, milk, vanilla and mashed bananas. Pour the mixture into the dry ingredients and gently mix.

Do not over mix the batter.

Place paper baking cups into the muffins pan or just lightly grease each muffin cup. Pour batter 3/4 full.

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Tagged as Best and easy dark chocolate muffins, Chocolate chip muffins recipe, Dark chcolate banana muffins recipe, Muffins Banana Chocolate, sugarbaking blog chocolate muffins, Sugarbakingblog.com banana dark chocolate muffins recipe

by sugarbaker | November 23, 2012

Cornbread with Jalapenos and roasted corn

This recipe is for a savory cornbread with a hint of jalapeno and sweetness of honey butter.

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup light brown sugar

large pinch of salt

2 3 1/2 teaspoon of baking powder

1 large egg

1 cup of milk

1/3 cup of canola oil

2 diced jalapeno

1/2 cup of roasted corn from Trader Joe’s products.asp

Directions: Pre-heat oven at 375 degrees.

Use whatever pan or shape you desire for the cornbread. I used a whoppie pie bake pan, for a thinner round style cornbread.

In a large mixing bowl combine all the following ingredients, flour, cornmeal sugar , salt and baking powder. Mix well than add the egg, milk and oil. Do not over mix the ingredients. Sprinkle the diced jalapeno and roasted corn on top of the dough before baking. Drain the corn and squeeze out any water be for sprinkling or adding to the mixture .

Bake 20 – 25 minutes if using a muffin pan. If making thinner cornbread bake until golden brown. 12-15 minutes. Always check by inserting a toothpick in the center and until it comes out clean it is done. Do not over bake or you will have dry cornbread.

Mix butter with honey for a sweet buttery spread.

This is the pan I used for the cornbread.

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Tagged as Best cornbread from sugar baking blog, Jalapeno and roasted corn cornbread, Jalapeno cornbread, Roasted corn cornbread, Savory cornbread

by sugarbaker | September 11, 2012

Honey roasted Almond Muffins

Ingredients list:

1 large egg

2 cups of flour(I used cake flour)

3/4 cup of low far milk

1/2 cup of sliced honey almonds Trader Joe’s Honey roasted sliced almonds

1/4 cup of sugar

1/4 cup brown sugar

1/2 cup of canola oil

3 teaspoons of baking powder

1 teaspoon of almond extract or pure vanilla extract

1 teaspoon of cinnamon

pinch of salt

Instructions:

Mix together the egg, milk, oil, almond or vanilla extract.

In another mixing bowl, mix together the flour, sugar, baking powder, cinnamon, sliced honey almonds.

Mix the two mixtures.

Bake at 370 degrees F for about 15 minutes or until golden brown

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Tagged as A great muffin recipe, Almond muffins recipe, Best almond muffins using honey roasted almonds, Fluffy almond muffins, Honey roasted almonds Muffins, Love my muffin recipe, Muffins, Sugarbaker muffin recipe, Trader Joe's Honey roasted sliced almonds

by sugarbaker | July 11, 2012

Muffins Blueberry and Cranberries with a Crunchy Muffin top

Muffins with a crunchy topping or without a crunchy topping

These blueberry and cranberries muffins are medium size, not the jumbo size that you feel guilty eating it. Big enough muffins for morning coffee made with yogurt, fresh blueberries and a hint of raw brown sugar.

Ingredients:
1 1/2 cups flour
2/3 cup yogurt (milk can be used instead of yogurt, or sour cream)
1 large egg
1/4 cup raw light brown sugar
(optional: any sugar is OK even honey: add 1/2 cup sugar if you like a sweeter muffin)
3 tablespoons melted butter
1 tablespoon canola oil
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons vanilla
pinch of salt
1/2 - 1 teaspoon cinnamon (optional)
1 cup blueberries
1/2 cup cranberries
walnuts bits or sliced almonds (optional)

Directions: Pre-heat oven at 375 F Bake for 25-30 minutes
Prepare muffin pan with a spray oil or use paper cupcake cups holders.

In a medium mixing bowl, whisk egg, sugar, yogurt, vanilla, butter and oil. Set a side.
Mix all the dry ingredients together, pour egg mixture into flour mixture. Do not over mix. Gently fold the blueberries and cranberries into mixture, add nuts to your liking.

Spoon batter into muffin cup or cupcake holders. If adding topping, sprinkle a little on top of each muffin or just do half of the muffins before baking.

I added organic raw oats to the topping mixture for an extra crunch

Topping (optional)
2 teaspoons cinnamon
3 tablespoons brown sugar
2 tablespoons flour
2 tablespoons cold butter
Mix all ingredients with a fork. It will have a crumbly texture. Sprinkle on top of muffins before baking.