Tag: muffins

Zucchini Muffins – A King Arthur Baking Recipe

There were so many lovely Zucchini Muffins at the farmers market this weekend so we bought 2 big ones. this recipe used up 3/4 of one!

I like the website King Arthur Baking and I use it often, I find that the recipes work, I have only. had one recipe that did not.

The recipe I used is The Shipyard Galley’s Zucchini Muffins The recipe says to add nuts and raisins or currants but I was giving some of them away to a friend so left all of those additions out. I did not know if they like ‘add-ons’ to their muffins and these were good without any extras inside. That is the only thing I changed to the recipe.

I chose this recipe from among many online for Zucchini Muffins because they are non-dairy/parve! No butter! Oil is used which makes this really easy to mix by hand!

To make the muffins I did not grate the zucchini. I used my food processor with he steel blade and just pulsed it until the zucchini was the size I wanted. Not too fine but no big chunks. I used a 1/3 cup scoop to portion out the muffins and ended up with 20, If you want smaller muffins use a 1/4 cup scoop and you should get 24 muffins I think. I mixed this by hand so no need to dirty a mixer!

Here is the recipe

Ingredients

2 cups grated or chopped Zucchini

4 large eggs

2 cups sugar

1 cup vegetable oil

1/2 tsp vanilla

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

3 cups flour

Method

Preheat oven to 375f

Line 20-24 muffin tins with muffin paper cups or grease

  1. Prepare the zucchini and set aside
  2. In a large bowl, Beat the eggs then add the sugar and mix well. Mix it until it is lighter in colour. A whisk works well here but you will have to with to a spoon when you add the flour
  3. Add the oil, vanilla, baking powder, baking soda, salt & cinnamon , mix
  4. Now put the flour and zucchini in and mix so that there is not any flour visible! Don’t over mix
  5. Put the batter evenly into the muffin cups, I used a 1/3 cup measuring cup but 1/4 cup works well too The muffin cups should be about 3/4 full
  6. Bake in the preheated oven for 25-30 minutes until brown. You can use a cake tester to make sure they are baked through
  7. Let them sit in the muffin tins a couple minutes then turn them on their side or more to a cooling rack to cool

Enjoy!

Marilyn Dishes1 Comment

Cottage Cheese Muffins

I love these cottage cheese muffins. The recipe is from over 40 years ago! Our family has been making them forever! I think the original recipe was given to my mom by a friend of hers. Sometimes I would play mahjong with my mom’s group & her friend  would make the Cottage Cheese Muffins to eat at the game. I always looked forward to them & playing with this group of lovely ladies.  Her name was Ronnie & I think of her fondly whenever I make these Cottage Cheese Muffins 

Continue reading “Cottage Cheese Muffins” →

Marilyn Dishes3 Comments

Oat Muffins with Blueberries

This recipe is from ROBIN HOOD ( I think)…I have it on a torn out page from a magazine…& I am sure that this recipe is over 30 years old.. I remember making these muffins when my kids were little…which was a long time ago!

Continue reading “Oat Muffins with Blueberries” →

Marilyn DishesLeave a comment

Pumpkin Muffins

Why is it that we usually only eat pumpkin foods in the fall? I suppose that pumpkins go along with Halloween & the spices in pumpkin baked goods are “fall” flavours. And of course, maybe Starbucks had something to do with it offering their pumpkin lattes in the fall!

Continue reading “Pumpkin Muffins” →

Marilyn Dishes9 Comments

Cottage Cheese Muffins

I love these cottage cheese muffins. The recipe is from over 40 years ago! Our family has been making them forever! I think the original recipe was given to my mom by a friend of hers. Sometimes I would play  majong with my mom’s group & this friend of hers would make the cheese muffins to eat at the game. I always looked forward to them & never hesitated to play there.  I think of her fondly whenever I make them.

Continue reading “Cottage Cheese Muffins” →

Marilyn Dishes6 Comments

Edith’s Lemon Poppy Seed Muffins

Many years ago I was visiting my sister in California and she made these muffins. They are not too sweet, a bit dense and a perfect snack. Even though they are lemon muffins there is only a hint of lemon, which I like. As I was making these this morning, my friend was over and taste tested them for me…and ended up taking some home! They passed her test!!

Here is the recipe

Lemon Poppy Seed Muffins

Ingredients

Batter

1/4 cup butter, softened

1/2 cup sugar

1 egg

2 cups  flour

1 tbsp baking powder

1 tbsp poppy seeds

1 tsp grated lemon peel

1 cup milk

Topping

3 tbsp sugar

2 tsp lemon juice

Method

Pre-heat oven to 400f

Grease a 12 cup muffin tin ( I sprayed them with cooking spray)

  1. Mix the butter and sugar together until well combined
  2. Add the egg, mix throughly
  3. In a bowl, mix the flour, baking powder, poppy seeds and lemon peel together.
  4. Add the dry ingredients to the butter/sugar/egg mixture, do not over-mix
  5. If mixing this by hand, stir in the milk. If using a mix master, while the machine is running, add the milk in a slow stream and mixing until incorporated into the batter
  6. Using a 1/4 cup scoop if you have one, ( or use a spoon) put equal amounts of batter into the prepared muffin tins
  7. Bake for 20-25 minutes
  8. While the muffins are baking, combine the topping by mixing the sugar and lemon juice together
  9. Remove the baked muffins and while they are hot brush the topping on

Yield is 12 muffins

Enjoy!img_1614

Marilyn Dishes1 Comment