Archive for Muffins

Wholesome Muffin Mix (with recipes)

Hello Friends!

I know…I’ve been MIA for a while…sorry! We’ve had so much going on lately it’s been CRAZY! (and a little overwhelming!) 

Today I’m sharing a recipe with you for Wholesome Muffin Mix and recipes to go along with it. This mix is versatile because you can change around the flours and sugars used. If you’d rather, you can use whole wheat flour instead of spelt flour or if you only have all-purpose flour on hand, you can use all of that type flour. (It just won’t be as “wholesome”.) You can also experiment with different fruits and/or nuts in your muffins to your taste.

Since I was in a hurry, I only have pics of the blueberry muffins for you. But, the steps are the same with the other muffin recipes.

I’m sure you’ll love these as much as we do!

Happy Cooking! 🙂

~Renee 

Whisking together all the muffin mix ingredients. I love the different colors and textures.

Putting the muffin mix into a large bowl.

Putting the eggs and almond milk into a bowl to whisk together with the vanilla.

I had added the melted coconut oil to the egg and almond milk but forgot it would become solid again…that’s why the directions say to melt it and set it aside. Maybe I’ll remember next time! 🙂

Mixing the batter just til it beginning to get incorporated. If it’s mixed too much, the muffins will be “tough”.

Getting ready to fold in the blueberries.

I like to use my ice cream scoop with a lever…it makes the muffins pretty much the same size. It’s so easy…and less messy too!

The yummy finished product! These muffins freeze well too. (Use within 3-4 months for best quality.)

Wholesome Muffin Mix

4 Cups All-Purpose Flour

1 Cup Spelt Flour (or whole wheat)

1 Cup Oatmeal (I used quick oats)

3 1/2 Tbls Baking Powder

1/2 Cup Sugar

1/2 Cup Date Sugar (or regular sugar)

3 1/2 tsp Salt

Place all ingredients in a very large bowl and whisk to mix thoroughly. Use mix to make different muffin variations. (Recipes follow)

Blueberry Muffins

3 Cups Wholesome Muffin Mix

2 Eggs

1 Cup Almond Milk

1/4 Cup Coconut Oil, melted

1 1/2 tsp Vanilla

3/4 Cup Fresh Blueberries

Preheat oven to 400°F. Spray 12-cup muffin pan with non-stick cooking spray.

Pour the muffin mix into a large bowl; set aside. 

Melt the coconut oil over low heat or in the microwave 15 seconds at a time til melted; set aside.

In a small bowl, whisk together the eggs, almond milk and vanilla.

Add all the liquid ingredients to the muffin mix. Stir just til combined. (Batter will still have lumps.) Fold in the blueberries. 

Divide batter into the 12 cups of your muffin pan. (I like to use an ice cream scoop that has a lever. It simplifies this task and makes for more uniform muffins.)

Bake muffins at 400°F for 18-20 minutes or til muffins are light golden brown and tops spring back when lightly touched.

Remove from oven and allow muffins to cool slightly in the pan, approximately 5 minutes. Remove muffins from pan to a wire rack to cool completely.

ENJOY!

Variations:

**Apple Walnut Muffins: Same as Blueberry Muffin recipe, except omit blueberries and add 1/4 cup brown sugar, 1 apple (peeled, cored & chopped) and 1/2 cup chopped walnuts. Bake as directed in recipe above.

**Strawberries & Cream Muffins: Same as Blueberry Muffin recipe, except omit blueberries and add 1/4 cup brown sugar and 1 (heaping) cup chopped strawberries. Also, in place of the 1 cup almond milk, use 1/2 cup almond milk and 1/2 cup heavy cream. Bake as directed in recipe above. 

**RECIPES AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2017

All rights reserved. 

#healthy #wholesome #muffinmix #muffins #flour #speltflour #oatmeal #sugar #datesugar #almondmilk #coconutoil #blueberries #apples #strawberries #nuts #cream #yummygoodness

 

Snickerdoodle Muffins

Hey everybody,

I hope y’all are doing well and staying cool! Because of this-and-that air conditioner problem, we’ve been hot a lot lately. 🙁 But, hopefully, that’ll be fixed today. (I’m the cold-natured one in the family so it hasn’t been quite as bad for me.)

Today’s recipe is Snickerdoodle Muffins. I’ve seen lots of versions online, so I figured what could be awesomer (Yes, that IS a word..according to Hannah and her friend Catherine anyway!) than making my own version?? They take a little extra time (not much more) but they’re definitely worth it!!! We all love these muffins.

The dough can be a little sticky so that makes it kinda tricky. (Making rhymes isn’t usually my thing. Heehee!) I’m a poet and didn’t know it. (I know…bad joke. Oh well!) But, like I said, it’s DEFINITELY worth it!

I know you’ll LOVE these muffins!

Until next time…

Happy cooking!

~Renee

Mixing together the 1/2 cup sugar and 1 tablespoon cinnamon for rolling the dough balls in. Can't you just smell the yumminess already?!

Mixing together the 1/2 cup sugar and 1 tablespoon cinnamon for rolling the batter balls in. Can’t you just smell the yumminess already?!

Creaming the butter and sugar.

Creaming the butter and sugar.

Pouring in the vanilla...

Pouring in the vanilla…

...and adding in the eggs.

…and adding in the eggs.

Whisking together the dry ingredients...

Whisking together the dry ingredients…

...and adding the dry mixture in.

…and adding that dry mixture in.

Can't forget the sour cream!

Can’t forget the sour cream!

Beating it in...making the batter creamy and luscious.

Beating it in…making the batter creamy and luscious.

Using my scoop to make "balls" from the batter...

Using my scoop to make “balls” from the batter…

...and rolling it in the sugar/cinnamon mixture...MMM...

…and rolling it in the sugar/cinnamon mixture…MMM…

...and dropping it into the muffin pan.

…and dropping it into the muffin pan. (Yes, I know Meko’s the photo bomb.)

Oaky, okay...this is an extra picture...but Meko's just so darn CUTE!!! (He'd LOVE to snag a muffin, heehee!)

Okay, okay…this is an extra picture…but Meko’s just so darn CUTE!!! (He’d LOVE to snag a muffin, heehee!)

The end result...slightly crunchy on the outside, moist on the inside...SO DELICIOUS all over! :-)

The end result…slightly crunchy on the outside, moist on the inside…SO DELICIOUS all over! 🙂

Snickerdoodle Muffins

1/2 Cup Sugar plus 1 Tbls Cinnamon (for rolling)

For Muffins:

1 Cup Butter, softened

1 Cup Sugar

2 1/2 tsp Vanilla

2 Eggs, room temperature

3/4 tsp Baking Powder

3/4 tsp Baking Soda

3/4 tsp Cream of Tartar

3/4 tsp Cinnamon

1/4 tsp Nutmeg

1 1/4 Cups Sour Cream

2 1/4 Cups All-Purpose Flour

Preheat oven to 350°F. Spray muffin pan with non-stick spray; set aside. In a small bowl, mix the 1/2 cup sugar and 1 tablespoon cinnamon. Set that aside also.

In a large bowl, using a mixer, cream together the butter and sugar til creamy. Add eggs and vanilla. Mix well.

In a medium bowl, whisk together the remaining dry ingredients. Add the dry ingredients to the butter mixture and beat with your mixer, til just barely combined. Add the sour cream and beat til well combined.

Using an ice cream scoop with a lever (or a spoon), scoop out balls of batter and drop into the sugar/cinnamon mixture. Roll the batter to cover. (You can also sprinkle the mixture to cover the batter ball.) Drop the coated batter balls into the cups of your muffin pan.

Bake at 350°F for 20 minutes or so, til they’re golden brown and spring back up when lightly touched.  Cool in the pans 5 minutes. Remove to a wire rack to cool completely.

*Depending on how big you make the muffins, you should get about 12-14 muffins.*

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2016

All rights reserved.

#snickerdoodles #muffins #cinnamon #snacks #breakfast #yummygoodies

Snickerdoodle Muffins

Hi everyone!

I’m not sure how the weather is where you are, but here we’ve been having some warmer than usual temps…and I’m LOVING it!!! I hope all’s well in your “neck of the woods”.

If you’re anything like me, you LOVE cinnamon. I love adding a little extra when I’m using it…it’s so yummy! (I can’t seem to help myself.) 🙂

Ever have any Snickerdoodle cookies? They’re coated with cinnamon sugar and they’re SO good. I decided to try out making some Snickerdoodle Muffins and they turned out so delicious!

It’s a little tricky getting the gooey muffins rolled in the cinnamon sugar but it’s definitely worth it!!! It makes the outside is slightly crunchy while the inside is still moist and soft. Everybody that tried these loved them and I’m sure you will too! ENJOY!

Happy Cooking!

~Renee

Here, I'm mixing the cinnamon with the sugar for coating the outside of each muffin.

Here, I’m mixing the cinnamon with the sugar for coating the outside of each muffin.

Creaming the butter and sugar together. (Sorry for the blurry picture.)

Creaming the butter and sugar together. (Sorry for the blurry picture.)

Pouring in the yummy vanilla.

Pouring in the yummy vanilla.

Whisking together the dry ingredients.

Whisking together the dry ingredients.

Adding the dry ingredients to the butter mixture. (I alternate adding the flour mixture with the sour cream.)

Adding the dry ingredients to the butter mixture. (I alternate adding the flour mixture with the sour cream.)

Blending in the sour cream.

Blending in the sour cream.

I take each portion of muffin batter and coat it with the cinnamon sugar...

I take each portion of muffin batter and coat it with the cinnamon sugar…

...making sure to coat it all around.

…making sure to coat it all around.

Then, I drop the muffins into my greased muffin pan. (Meko is peeking...he thinks he can have one!)

Then, I drop the muffins into my greased muffin pan. (Meko is peeking…he thinks he can have one!)

Here's a better view of Meko watching his Grandma. He loves keeping me company in the kitchen! :)

Here’s a better view of Meko watching his Grandma. He loves keeping me company in the kitchen! 🙂

Here's the finished product...they're SO YUMMY!!!!

Here’s the finished product…they’re SO YUMMY!!!!

Snickerdoodle Muffins

2 Sticks (1 cup) Butter, softened

1 Cup Sugar

2 1/2 tsp Vanilla Extract

2 Eggs, room temperature

1 1/4 Cups Sour Cream

2 1/4 Cups All-Purpose Flour

3/4 tsp Baking Soda

3/4 tsp Baking Powder

3/4 tsp Cream of Tartar

1/2 tsp Nutmeg

1/2 tsp Cinnamon

To Coat Each Muffin:

1/2 Cup Sugar

1 Tbls Cinnamon

  • Preheat oven to 350°F. Lightly spray a muffin pan with non-stick spray; set aside. In a small bowl, mix the 1/2 cup sugar and 1 tablespoon cinnamon; set aside.
  • With an electric mixer, cream together the butter and 1 cup sugar til light and fluffy. Mix in vanilla. Beat in eggs, 1 at a time, just til incorporated.
  • In a separate bowl, whisk together the flour, baking soda, baking powder, cream of tartar, nutmeg, and cinnamon.
  • To the butter mixture, alternately blend in flour mixture and sour cream, beginning and ending with flour mixture.
  • Using an ice cream scoop to control portion size, scoop out batter and coat each with the cinnamon sugar mixture. Put each muffin into the muffin pan.
  • Bake at 350°F for 20-25 minutes til they’re golden brown and they spring back when lightly touched. Cool in pan 5 minutes then remove to a wire rack to cool completely.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved. 

Cheery Chocolate Muffins

Until now, I had never considered making chocolate muffins. I mean, chocolate is meant for brownies, cakes, and cookies, right?? Lately though, I had been contemplating making chocolate muffins…and I’m so glad I did…they’re REALLY YUMMY!

This recipe is versatile too because you can use white chocolate on top instead of semi sweet, you can add chocolate chips to the batter, or you can sprinkle them with finely chopped nuts instead of the turbinado sugar. It all depends on your likes and, if you’re anything like me, it also depends on your mood. 🙂

Happy cooking!

~Renee

Gathering all my ingredients together.

Gathering all my ingredients together.

I'm sifting the cocoa powder because it had lumps. I don't have a sifter but this strainer works really well. (I've used it this way for years.)

I’m sifting the cocoa powder because it had lumps. I don’t have a sifter but this strainer works really well. (I’ve used it this way for years.)

Here, I'm whisking together the flour, cocoa, baking powder and cinnamon.

Here, I’m whisking together the flour, cocoa, baking powder and cinnamon.

Whisking the egg and oil...then I add the milk.

Whisking the egg and oil…then I add the milk.

I mixed the batter just til everything was combined...not too much so they'll be light & fluffy. (The batter will still have lumps.)

I mixed the batter just til everything was combined…not too much so they’ll be light & fluffy. (The batter will still have lumps.)

I filled the muffin cups 3/4 full with the batter. This picture shows I used paper liners but the muffins tend to stick to them so from now on, I'll make them without the liners.

I filled the muffin cups 3/4 full with the batter. This picture shows I used paper liners but the muffins tend to stick to them so from now on, I’ll make them without the liners.

Just out of the oven...they look SO yummy!

Just out of the oven…they look SO yummy!

In this pic, I've topped the muffins with the melted chocolate and I'm sprinkling on the sugar. (They would also be great sprinkled with finely chopped nuts!)

In this pic, I’ve topped the muffins with the melted chocolate and I’m sprinkling on the sugar. (They would also be great sprinkled with finely chopped nuts!)

Cheery Chocolate Muffins

1 1/2 Cups All-Purpose Flour

1/3 Cup Unsweetened Cocoa

1 Tbls Baking Powder

1 tsp Cinnamon

1/2 Cup Sugar

6oz Semi Sweet Baking Chocolate*

2 Large Eggs, beaten

1/3 Cup Sunflower Oil (or vegetable oil)

1 Cup Milk

1 Cup Semi Sweet or White Chocolate Chips, optional

1/4 Cup Turbinado Sugar, for sprinkling

1/4 Cup Nuts, finely chopped (optional, for sprinkling)

1. Preheat oven to 400°F. Spray 12 muffin cups/tins with cooking spray; set aside.

2. In a medium bowl, whisk together the flour, cocoa, baking powder, cinnamon, and sugar. If using chocolate chips in the batter, add them now.

3. In a separate bowl, whisk together the eggs and oil. Then, whisk in the milk. Add egg mixture to the dry ingredients and mix just til everything’s blended. (Don’t over mix!)

4. Fill each muffin cup 3/4 full. Bake at 400°F for 18-20 minutes or til they spring back when lightly touched. Cool in pan for about 5 minutes. Remove muffins to a wire rack to cool completely.

5. Place the baking chocolate in a microwave safe bowl and melt it using 30 second bursts, stirring after each burst. When chocolate is melted and smooth, put a dollop on top of each muffin and spread it slightly. Sprinkle each with the turbinado sugar. (Or nuts if you prefer.) Serve and enjoy!

*Can substitute white baking chocolate.

**RECIPE AND PHOTOS BY RENEE’S GOURMETS**

©Renee Norris 2015

All rights reserved. 

Peaches and Cream Muffins

Since I don’t like peaches, I haven’t experimented with them a lot. But, my husband has been raving for YEARS about the peach muffins he used to get at Perkins restaurant. So, I decided since a friend had given us some peaches, I’d do my best to make him rave about MY peach muffins! When I’d baked them, I told him they’d have to remind him of heaven or I’d simply have to try again…til I got it right! When he tried them I asked “Well, do you think I need to try again?” and he said, “Nope.” So, BINGO! I have a winner!!!! Now, I’ll share it with you…

I sifted the dry ingredients together.

I sifted the dry ingredients together.

Then I whisked together the egg, cream and oil.

Then I whisked together the egg, cream and oil.

Next, I mixed the wet and dry ingredients together, just til they were moistened. (Over mixing muffin batter will make them turn out tough.

Next, I mixed the wet and dry ingredients together, just til they were moistened. (Over mixing muffin batter will make them turn out tough.

Here, I'm peeling and cutting up the peaches, which I then folded into the batter.

Here, I’m peeling and cutting up the peaches, which I then folded into the batter.

Sprinkling on the cinnamon-sugar.

Sprinkling on the cinnamon-sugar.

Finally they're out of the oven. My hubby says they're delicious...I hate peaches so I'll take his word for it! Hahaha! Sometime soon, I'll have to make these babies with strawberries, which I LOVE! (Although I think they'd be good with just about any fruit.)

Finally they’re out of the oven. My hubby says they’re delicious…I hate peaches so I’ll take his word for it! Hahaha! Sometime soon, I’ll have to make these babies with strawberries, which I LOVE! (Although I think they’d be good with just about any fruit.)

Peaches and Cream Muffins

1 Egg

1/2 Cup Cream

1/4 Cup Vegetable Oil

1 1/2 Cups All-Purpose Flour

1/2 Cup Sugar

2 tsp Baking Powder

1/2 tsp Salt

1 Cup Fresh Peaches, peeled and chopped*

1 Tbls. Sugar

1/2 tsp Cinnamon

Preheat oven to 400°F.

In a medium bowl, combine flour, sugar, baking powder and salt; sift them together. In a separate bowl, whisk together the egg, cream and oil. Mix the wet ingredients into the dry ingredients, just til moistened.

Spray muffin tin with cooking spray. Fill each muffin cup roughly 3/4 full with batter. Bake at 400°F for 18 minutes, or til light brown and tops spring back when lightly touched.

*Can use 1 cup chopped strawberries.

**RECIPE AND PHOTOS ©RENEE’S GOURMETS**