I have done little baking here and I must add some recipes. I made these wonderful muffins, using my food processor to do the chopping, making this an easy recipe to achieve. I debated making mini muffins because they are so cute but there is so much goodness in these, I decided on the full size.
Pears and carrots may sound odd together but they are not. They went together like peanut butter and jelly and were much more delicious.
Making muffins always presents a problem for me. There are so many muffins, I want to make, with a multitude of combinations of ingredients. When, I decide to make one, I can’t make a decision. I really wanted to make a cheesy muffin and owe myself that opportunity.
Fruit and Veggie Muffins (adapted from Recipe for Living)
- 2 cups. shredded cored, peeled pears
- 1-1/3 cups sugar
- 1 cup chopped cranberries (the food processor did not do a great job chopping these but it makes no difference)
- 1 cup shredded carrots
- 1 cup chopped walnuts
- 2-1/2 cups gluten-free flour
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 2 large eggs, beaten, at room temperature
- 1/2 cup Canola oil
Preheat oven to 375 degrees.
Line muffin cups with paper liners.
In a large bowl, mix pears, cranberries, carrots, and nuts Stir gently to combine.
Sift dry ingredients. Add to sugar mixture and stir well.
Stir in eggs and oil and mix gently but thoroughly.
Divide batter evenly among muffin cups. Bake 25 to 30 minutes. Cool 5 minutes; remove to wire rack.
Makes 12 large muffins.
This is linked to Hearth and Soul with Alea Slightly Indulgent Tuesdays with Amy
I had about a half hour to bake something which meant I needed a quick baking item. Immediately, muffins came to mind but I was not sure, I could even pull that off. Then, I thought of my minis, the tiniest of minis. In a muffin pan that usually holds six muffins, these hold 12 shaped cakes, as tiny as can be. They would bake even faster.
I used a recipe from Taste of Home for Cinnamon Muffins
, adapted the recipe slightly and made these adorable little gems.
The star-shaped mini below is really a tin, I did not have enough batter for. I put in a little and got this flat cutie. It was thick enough to taste good.
- 1/3 cup canola oil
- 1/2 cup sugar
- 1 egg
- 1-1/2 cups gluten-free flour mix or all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup Rice milk
There is a topping in the original recipe but I had no time to make it.
- In a large bowl, mix oil and sugar well. Beat in egg. Combine the flour, baking powder, salt and nutmeg; add to sugar mixture alternately with Rice milk until well combined.
- Fill greased miniature shapes 2/3rds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean.
There is a group called Ina’s Garden which is collecting baking recipes, this month. I decided, since I likeIna Garten, I will participate. I made good old blueberry muffins. Ina Garten calls them Blueberry Coffee Cake Muffins and I don’t see why she does. They are plain blueberry muffins with no topping, no streusel, nothing to adorn them. If it is good enough for Ina, it is good enough for me. I present you with Blueberry Coffee Cake Muffins which have the wonderful ingredient, sour cream. I love cakes and muffins with sour cream. They are more moist than other baked goods. I did make some changes to this recipe. I cut the fat and had partial butter and partial oil. It seems like a lot of butter to me. I got 18 muffins rather than the 16 listed. The changes are included in my recipe. For the original recipe, it can be found on Food Network and in her cookbook,Barefoot Contessa, Family Style.
Blueberry Coffee Cake Muffins
Cook Time: 25 min
- Serves: 18 muffins
4 tablespoons butter
8 tablespoons oil
1 1/2 cups sugar
3 extra-large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces (about 1 cup) sour cream
1/4 cup milk
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 half-pints fresh blueberries, picked through for stems
Preheat the oven to 350 degrees F. Place 18 paper liners in muffin pans.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Add the oil and beat for another 2 minutes. With the mixer on low-speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low-speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a sharp thin knife blade comes out clean.
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