Banana Nut Muffins

Banana Nut Muffins

When I buy bananas, I tend to pick them when they are green. Personally, I prefer to eat them when they are a little green. This week I ended up with really ripe bananas and made banana nut muffins. They are packed with flavor and the pecans give them a crunchy texture. You can use any nut you like but pecans were what I had in my pantry. The cinnamon-sugar mixture that top the muffins elevate the flavor profile. This recipe does not require a mixer and is so simple to do. The aromatics from the cinnamon while they baked was sublime. They are yummy. Enoy with your favorite cup of coffee or tea. I hope you give this recipe a try.

Yield: 1 dozen muffins

Muffin Ingredients

1 2/3 All-Purpose Flour

1 teaspoon Baking Soda

1/2 teaspoon Salt

1 teaspoon Ground Cinnamon

2/3 cup Light Brown Sugar

1/2 cup Vegetable Oil

2 Large Eggs, room temperature

1 teaspoon Pure Vanilla Extract

2/3 cup Ripe Bananas (About 2 small bananas)

1/2 cup Pecans, chopped and toasted

Muffin Topping

1/4 cup Turbinado or Granulated Sugar

1/2 teaspoon Ground Cinnamon

1/4 cup (4 tablespoons) Unsalted Butter, melted and cooled

Directions

Mash bananas; set aside.

In a medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt; set aside.

Chop pecans and toast in pan for about 10 minutes. Let cool; set aside.

Melt butter for the topping. Remove from heat to cool.

Heat oven to 375°F.

Grease bottoms of 12 regular size muffin pans or line with paper baking cups. I use Wilton Baking Spray.

In a large bowl, whisk together the sugar, oil and eggs.

Stir with a spatula the mashed bananas and vanilla extract.

Add flour mixture and combine until incorporated.

Using a spatula fold in the toasted pecans.

Add the batter evenly to muffin pan.

Bake for 16-22 minutes or until a toothpick inserted in the center comes out clean. Ovens vary so check the muffins at the 16-minute mark and adjust the baking time accordingly.

Place onto wire racks.

In a small bowl combine with spatula 1/4 cup sugar and 1/2 teaspoon ground cinnamon.

Dip each of the muffin tops into the cooled melted butter and then into the cinnamon-sugar mixture.

Enjoy warm.

Recipe adapted from Betty Crocker, Banana-Cinnamon Muffins: 

https://www.bettycrocker.com/recipes/banana-cinnamon-muffins/

-Sophia/Two Frys

Blueberry Muffins

Blueberry Muffins

Blueberry Muffins

Blueberry Muffins

Allen and I went to Northern California to be with his parents for two weeks and while there, I baked blueberry muffins, s'more chocolate chip cookies, hedgehog sugar cookies with chocolate royal icing, and chocolate cake for my birthday. I also made my father-in-law his favorite Lemon Meringue Pie and made Veggie Pasta Salad when Aunt Jeanne and doggie Buddy visited. This muffin recipe is from Ina Garten (see link below). The muffins have a fluffy cake-like texture, are moist and have blueberries in every bite. These blueberry muffins are best served warm with coffee, tea or a cold glass of milk. See recipe below.

Yield: About 18 muffins depending on size (I made 6 large and 12 standard muffins)

Blueberry Muffins

Blueberry Muffins, close-up

Ingredients
2 1/2 cups King Arthur All-Purpose Flour

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Coarse Salt

1 1/2 cups Granulated Sugar

12 tablespoons, 1 1/2 sticks Unsalted Butter, cut into cubes; room temperature

1 cup Sour Cream

1/4 cup Milk

3 Large Eggs, room temperature

1 1/2 teaspoons Pure Vanilla Extract

1 pint Fresh bluberries, washed, and picked for stems

Blueberry Muffins just taken out of the oven

Blueberry Muffins on cooling rack

Directions
Heat oven to 350 degrees.

Place paper liners in muffin tins; set aside.

In a large bowl whisk together the flour, baking powder, baking soda, and salt; set aside.

Add butter and sugar to bowl of mixer fitted with paddle attachment and cream on medium speed for about 3 to 4 minutes until light and fluffy.

Blueberry Muffins in oven

Turn mixer to low speed and add the eggs one at a time and mix until incorporated.

Add the vanilla extract and sour cream and mix until incorporated.

On low speed slowly add the flour mixture until incorporated.

Turn mixer off and using a spatula fold in the blueberries.

Batter is ready!

Using an ice cream scoop add batter to lined muffin tins leaving about 1/2 inch on top.

Bake for 25 to 30 minutes, until muffins have browned slightly and toothpick inserted in center comes out clean.

For Ina Garten's Blueberry Coffee Cake Muffins, visit:
http://www.foodnetwork.com/recipes/ina-garten/blueberry-coffee-cake-muffins-recipe-1917173

Enjoy!

-Sophia/Two Frys

Blueberry Muffins

Blueberry Muffins

Blueberry Muffins

During our vacation in Northern California, I baked some Blueberry Muffins before going out to visit my sister in law Kristen in Bass Lake. I found the recipe on Pinterest from the blog, Mommy Moment (see link below). The muffins were soft and full of flavor from the fresh blueberries and vanilla extract. Since I am trying to cut back on sugar as much as possible, I took out 1 cup of sugar and the muffins were amazing. This is something to be mindful of when you bake and cut sugar out from each recipe if possible. See recipe below.

Yield: 2 Dozen Muffins

Ingredients
2 cups fresh Blueberries

3 cups All Purpose Flour

2 tsp Baking Soda

½ tsp Salt

1 cup, 2 sticks Butter, softened and each cut into eight cubes

¾ cup Sugar

2 Eggs, room temperature

2 tsp Pure Vanilla Extract

1½ cups Whole Milk

Blueberry Muffins just out of the oven

Directions
Heat oven to 350.

Spray muffin tins with baking spray.

In a bowl incorporate the flour, baking soda and salt; set aside.

In  a separate bowl mix together the butter and sugar until smooth. I did this by hand with a wooden spoon since I did not have a mixer on hand.

Add the eggs and vanilla extract to the butter/sugar and mix until incorporated.

Slowly add the flour mixture to the butter mixture and combine.

Blueberry Muffins cooling down

Add milk and mix until smooth.

Gently fold in blueberries.

Fill muffin tins 3/4 way and bake for 20-25 minutes or until done.

Test with a toothpick and if it comes out clean, they are ready.

Cool in tin for 10 minutes and then remove muffins and place on wire rack to cool completely.

Do like me and have one warm. Yum.

The Blueberry Muffins recipe is from:
http://www.mommymoment.ca/2016/02/best-ever-homemade-blueberry-muffins.html

Enjoy!

-Sophia/Two Frys

Cranberry, Coconut and Lime Muffins

Cranberry, Coconut and Lime Muffins

Cranberry, Coconut and Lime Muffins.

Our first snowstorm of winter arrived this morning. As I write this, it is still snowing and should accumulate to be a big one. It's nice being home in my PJs watching the news, looking out the window and admiring the beauty that is snow. The snow plows are out on the street clearing the streets and people are clearing their cars only to have to come back out to do it again. I wanted to bake something this morning and used some of the cranberries in my freezer for this recipe. I changed the original recipe from the blog, Sweet Peas and Saffron and added freshly squeezed lime juice and replaced milk with coconut milk. These Cranberry, Coconut and Lime Muffins are fluffy and more tart than sweet. The cranberries and lime really balance the sweetness of the coconut flakes and the flavor combination is great. These muffins are perfect with coffee, tea and hot cocoa. Recipe is below.

So tasty.

Cranberry, Coconut and Lime Muffins.

Yield: 15 Muffins

Ingredients
2 cups  All Purpose Flour ( I use King Arthur)

¾ cup Granulated Sugar

3 teaspoons Baking Powder

½ teaspoon Coarse Salt

1 Extra Large Egg

1 cup Coconut Milk (I use Silk)

¼ cup Vegetable Oil

½ cup Shredded Coconut + 3-4 tablespoons for sprinkling

Zest from 1 Lime

1 teaspoon Freshly Squeezed Lime Juice

2 cups Fresh or Frozen Cranberries

1 dozen of the 15 Cranberry, Coconut and Lime Muffins I baked.

Lovely and yummy.

Instructions
Heat oven to 400 degrees.

Line muffin/cupcake tray with muffin papers (medium/large); set aside.

In a large bowl, using a whisk or spatula, combine the flour, coconut, baking powder, salt, sugar and lime zest.

So good.

Cranberry, Coconut and Lime Muffins.

In a separate medium bowl, beat the egg with a fork.

Add the coconut milk, vegetable oil, and lime juice and mix with a spatula until incorporated.

Take the wet ingredients and stir with spatula into the dry ingredients and incorporate. Do not over mix.

Gently fold in the cranberries.

On wire rack cooling.

Close-up.

Using a spoon or ice cream scoop, add the batter into the muffin papers ¾ full.

Sprinkle the top of each muffin with ½ teaspoon of shredded coconut.

Bake for 17 to 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. My muffins baked in 17 minutes.

Muffins right out the oven. 

Check out these pretty muffins.

Let muffins cool in pans for 10 minutes and then transfer to wire rack to cool completely.

Recipe adapted from Sweet Peas and Saffron:
http://sweetpeasandsaffron.com/2015/03/cranberry-lime-coconut-muffins.html

Enjoy!

-Sophia/Two Frys

Cinnamon Apple Muffins

Cinnamon Apple Muffins

Cinnamon Apple Muffins

One of my favorite fruits are Apples and they are currently in season. My local Stop & Shop has great prices right now on New York Apples so for the past three weeks, I buy a bag and end up with many Apples. I found this recipe online and baked Cinnamon Apple Muffins last weekend. The muffins were moist and super yummy bursting with Cinnamon spice and bits of Apple in each bite. Recipe from Add A Pinch: (http://addapinch.com/cooking/cinnamon-apple-muffins-recipe/). I skipped the Cinnamon/Sugar topping, since the muffins are divine as is, but see the recipe if you want to add it.

Cinnamon Apple Muffins right out of the oven

Ingredients
2 cups All Purpose Flour + 2 teaspoons for coating Apples

1 1/2 teaspoon Baking Powder

1/2 teaspoon Kosher Salt

2 teaspoons Ground Cinnamon + 1/2 teaspoon for coating Apples

2 cups Diced Apples (5-6 Apples)

1/2 cup (1 stick) Unsalted Butter, softened

1 cup Granulated Sugar

2 Large Eggs

2 teaspoons Pure Vanilla Extract

1/2 cup Milk

Cinnamon Apple Muffins close-up on cooling rack

Directions
Preheat oven to 375 degrees.

Spray muffin tin with Baking Spray or coat with Butter and Flour, getting rid of excess Flour.

Peel and remove core (I use a corer) and dice Apples. In a medium size bowl, using a spatula coat Apples with Flour and Cinnamon. Put aside for now.

In a large bowl, sift together Flour, Baking Powder, Salt and Cinnamon and combine with a spatula. Put aside for now.

Cinnamon Apple Muffins, yum!

In a stand or hand held mixer fitted with paddle attachment, cream together Butter and Sugar on medium speed, about 3 minutes.

Add Eggs one a time fully incorporating before adding the other.

Add Vanilla Extract and mix until combined.

On low speed, add Flour mixture, alternating with Milk until combined. Do not overmix.

Turn off mixer and with a spatula, fold in diced Apples.

Use a small ice cream scoop or tablespoon to fill muffin tins, filling until 3/4 full.

Cinnamon Apple Muffins

Bake for 18-20 minutes, or until a cake tester or toothpick inserted in the middle comes out clean.

Cool in tins for 10 minutes and run a knife or small spatula around the edges and remove from tins and place on cooling racks to finish cooling, about 30 minutes.

Enjoy warm with your favorite cup of coffee, cover in container and keep at room temperature. No need to refrigerate.

Makes 12 muffins.

Enjoy!

-Sophia/Two Frys

Larry the Cable Guy Jalapeno Corn Muffins

Larry the Cable Guy Jalapeno Corn Muffins 

Larry the Cable Guy Jalapeno Corn Muffins

I have made Larry the Cable Guy Muffins before but this time around, I wanted to make them with a little kick and some sweetness, so I added Jalapeno and Honey. The muffins were moist and had a touch of spice and sweetness. The Jalapenos were not overpowering and complimented the Honey with the other ingredients. They were so good! It was hard to eat just one and I bet you will agree if you try these Jalapeno Corn Muffins.

Ingredients
1 box Larry The Cable Guy Corn Muffin Mix.

1/2 cup Milk.

2 large Eggs.

2 large Jalapenos.

1 tablespoon Honey.

Butter to grease muffin pan and for spreading.

Larry the Cable Guy Jalapeno Corn Muffins right out the oven

Directions
Preheat oven to 400 degrees.

Grease muffin pan with Butter.

Dice 2 Jalapenos.

In a large bowl, add the Corn Muffin mix and all the above ingredients and then stir with a wooden spoon until combined.

Use an ice cream scoop to fill tins 3/4 full for large muffins (yielded 9) or 1/2 full if you want 12 muffins.

Bake for 13-18 minutes. Mine baked in just 13 minutes and were perfect.

Cool for 10 minutes, remove and spread Butter is desired.

Enjoy!

-Sophia/Two Frys