Oh the humble muffin. Those little, individual packages of scrumptious-ness so perfect for snacking, breakfast, lunch and as a dinner side. Poppy seeds, along with wheat germ add great flavor and crunch to these poppy seed muffins, and they also provide some nice health benefits.
Do you sometimes want a little something to round out a meal you are serving? I have a suggestion. Cheese and spinach muffins. They aren’t sweet like what you might think of muffins to be. Rather, they are tasty and savory with a nice cheesy flavor.
Muffins are perfect little baked goodness in individual serving-size packages. These cherry almond muffins are overflowing with fruit and nuts that having just one can be a real a challenge.
Is breakfast a frantic, hurried pace of packing lunches and getting the kids out the door hopefully fully dressed and teeth brushed? If they have matched shoes it’s a win for the day! Let them grab a muffin or two and save one for yourself to enjoy peaceably with a cup of coffee. You will all love orange cranberry streusel muffins! They freeze beautifully, so bake a batch and pop in the freezer. Then they are ready when you’re not.Continue Reading
Allspice is one of those spices less common than cinnamon, cloves and nutmeg. It imparts a warm flavor similar to those and adds a lovely note to these delicious Allspice Crumb Muffins. Conjuring thoughts of autumn, these crumb-topped muffins are perfect for breakfast or snacking with a cup of coffee or a cold glass of milk.Continue Reading
The beginning of summer means it is the beginning of cherry season. That is pretty special for folks like me who love fresh cherries. I also love muffins so combining the two was a natural. I couldn’t leave it there so I tossed in some mini chocolate chips to make a batch of delicious glazed Cherry Chocolate Chip Muffins. They are perfect for breakfast or afternoon snacking.Continue Reading
Cheese and Spinach Muffins
Preheat oven to 400 degrees
Grease or Spray muffin pan (I used paper liners and it was hard to get all of the muffin off the paper)
Yield: 1 dozen.
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon black pepper (optional)
(heaping) 1/4 cup freshly grated Parmesan cheese
1/2 cup shredded Swiss cheese, (or cheddar or even feta if you want)
1/2 cup chopped fresh spinach (I rounded up on the spinach)
2 tablespoons chopped green onions (I used chives from the garden)
1-1/4 cups milk
1/3 cup butter, melted and slightly cooled
Additional Parmesan cheese to sprinkle on top
In a large bowl, whisk the flour, baking powder, salt and pepper, being sure all ingredients are evenly distributed; Stir in Parmesan cheese, Swiss cheese, chopped spinach and onions,
In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened.
Divide mixture evenly in muffin pan. Sprinkle with additional Parmesan cheese.
Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
1 serving (1 each) equals 167 calories, 8 g fat (5 g saturated fat), 40 mg cholesterol, 263 mg sodium, 17 g carbohydrate, 1 g fiber, 6 g protein.
yield 18 muffins
½ cup unsalted butter (1 stick), room temperature
1 cup sugar
1 cup sour cream (I used light)
1/2 tsp almond extract
1 tsp lemon zest
2 cups flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup Fresh Cherries, pitted
1/4 cup mini chocolate chips
1 cup confectioners’ Sugar
tiny pinch salt
milk or cream
sliced almonds (optional)
In a bowl, sift together the flour, baking soda, baking powder and salt.
In mixer bowl, cream butter and sugar well. Add eggs and beat until smooth. Mix in sour cream, almond extract and lemon zest. Add sifted dry ingredients and blend. Gently fold in cherries and mini chocolate chips.
Line muffin tins with paper liners or grease and flour tins. Fill with batter; bake at 375 degrees for 25 – 30 minutes. Bake mini muffins for 18 minutes.
I made 12 regular muffins and 12 mini muffins
Glaze: In small bowl, stir together glaze ingredients until smooth. Spread on cooled muffins and top with sliced almonds and a few mini chocolate chips.
1/2 cup (1 stick) butter
1 cup granulated sugar
2 cups all-purpose flour
1/2 cup milk
2 tsp baking powder
1/2 tsp salt
2 cups cherries, pitted, coarsely chopped, and drained (either fresh or frozen)
1 cup slivered almonds, lightly toasted
1 tsp almond extract
granulated sugar for sprinkling
Cream butter and sugar until fluffy. Beat in eggs, one at a time.
Combine dry ingredients and add them to butter/sugar mixture alternately with milk. Stir in almond extract, then gently fold in almonds and cherries.
Spoon muffin batter into 12 muffin cups (either greased or lined with paper liners). Cups will be quite full. Sprinkle each muffin with a little granulated sugar. Bake in a preheated 375 degree oven for 30 minutes, or until muffins test done.