Orange-Coriander Muffins

Over the past year I have really stocked up on lots of herbs and spices that are new to us. One of my absolute favorites is coriander. When I first opened the jar I was overtaken with the bright, lemony scent. I knew that although I had purchased it for a couple of savory dishes I had in mind, it would also be perfect for sweet baked goods as well. This morning I decided to give it a try in muffins. They turned out really good! Nice and light and fluffy on the inside, golden and crisp on top. absoutely delicious!

Orange-Coriander Muffins

1 3/4 cups all-purpose flour
1/4 cup sugar
1 egg
1/2 teaspoon salt
2 tablespoons baking powder
3/4 cup milk
1/4 c. plain yogurt
1/3 vegetable oil
1 tsp. orange extract or orange zest
1/2 tsp. coriander

Combine the flour, sugar, baking powder coriander and salt. Add egg, milk, yogurt and oil to dry ingredients. Stir until just moistened. Do not over mix. Grease or line muffin tins with paper baking cups. Fill about 2/3 full. Bake at 400 degrees F about 20-25 minutes. Makes 10-12 muffins.

Meatloaf Muffins

I don't usually post twice a day but these were so good I didn't want to save it for later. In honor of Meatloaf Madness I decided to try a recipe I saw recently in Cooking Light magazine. Of course, I can never stick to a recipe so this is my interpretation of the original. These are great for kids because they are individual portions and if one doesn't like ketchup on top, that's ok, you can make different kinds like I did...topped with BBQ sauce, cheese, a slice of bacon or leave some plain. Served up with Mashed Potatos, gravy and veggies it's the perfect All American meal :)


Meatloaf Muffins

3/4 lb. ground turkey
3/4 lb. ground beef
1/4 c. frozen chopped spinach
a squeeze of lemon juice
1 Tbsp. dried parsley (or 1/4 c. fresh)
2 cloves garlic, minced
1 onion, minced
1 carrott, minced
1/2 c. Rice Krispies, crushed *
1/2 c. panko bread crumbs *
1 tsp. mustard powder
1 tsp. Lea and Perin's Worshteshire Sauce
1/4 tsp. ground black pepper
2 egg whites
1 c. tomato sauce

Heat oven to 350 degrees. Combine all ingredients in a large bowl and mix well with clean hands. Spray a muffin pan with non-stick spray. Divide meat mixture between the 12 muffin sprayed cups. Top with your choice of toppings. Bake for 30 minutes. Once done, remove immediately to a plate so they don't soak up all the grease in the pan. (I used two forks to remove them).

*You could use any kind of bread or cracker crumbs or even crushed corn flakes or uncooked instant oatmeal instead.

More Muffins

A few days ago I saw these very tasty looking muffins on Culinary In The Desert. Since we are trying to eat healthier I knew these would be great to try! I changed the ingredients a little to fit what I had on hand and they came out great. Thanks for the great recipe Joe! I also made this recipe in honor of The Savory Notebook's Virtual Recipe Club for January featuring Whole Grain Baked Goods.

Whole Grain Raisin Muffins
(adapted from Culinary In The Desert)

1 c. buttermilk
1/3 cup canola oil
2 eggs
1/2 cup sugar
1/4 cup molasses
3/4 cup All-Bran cereal, crushed
1/2 cup quick oats
1 1/4 cups whole wheat flour
1/2 tsp. cinnamon
1/2 tsp. mace
1/2 teaspoon salt
1 Tbsp. baking powder
1/2 cup raisins

In a medium bowl, mix milk, oil, eggs, brown sugar and molasses; whisking to combine. Stir in the All-Bran and oats. Allow this to set for 15 minutes to soften the All-Bran and oats. Preheat the oven to 425 degrees. In a medium bowl, whisk together the flour, cinnamon, mace, salt, and baking powder. Stir in the raisins. Add this mixture to the wet ingredients and stir just until combined. Lightly spray a 12 cup muffin tin with cooking spray. Evenly distribute the batter between the 12 cups. Bake for about 14 minutes, or until the top springs back when lightly touched. When done, remove the muffins from the pans as soon as you can handle them. Try not to leave them in the pan for longer than 5 minutes. Cool completely on a wire rack.

Sweet Potato Muffins

I made these Sweet Potato Muffins last night so they would be ready for breakfast this morning. I used the mashed sweet potatoes from a couple of days ago that I had stored in the freezer. They were very tasty! Moist and flavorful and not too sweet. If you like a sweet muffin, try adding a little brown sugar mixed with butter to the top before you bake them. I served them with butter and honey but I think next time I will make the sweet topping and add a bit more sugar to the batter.

Sweet Potato Muffins

2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
2 eggs
1 c. mashed sweet potato or yam
1/3 c. sugar
1 c. milk
1/3 c. canola oil
1 1/2 Tbsp. Pumpkin Pie Spice
2 Tbsps ground flax seed
2 Tbsp. molasses
1/2 c. raisins

Spray a 12-cup nonstick muffin pan with cooking spray or line the cups with paper liners. Preheat oven to 400F. Sift flour, baking powder, and salt into a large bowl. Beat eggs sweet potatoes. Add milk, sugar, oil, flax seed, molasses, and spices; process or beat until smooth. Pour liquid mixture into dry ingredients. Mix just enough to blend. Stir in raisins. Divide the batter between muffin cups. As soon as muffins are in the oven, reduce heat to 350 degrees. Bake for 25 minutes or until they are lightly browned on top and a toothpick inserted comes out clean.

French Breakfast Muffins

This recipe for French Breakfast Muffins is based on one I found on Bed and Breakfast Inns Online. It was orignally created by Cincinnati Weller Haus Bed & Breakfast, Inc. I made a couple of changes to suit my tastes and these muffins are amazing! My kids request them often and I am happy to olibge.

French Breakfast Muffins

1/3 cup margarine
1/2 cup sugar
1 egg
1 1/2 cup flour
1 1/2 tsps baking powder
1/2 tsp salt
1/4 tsp nutmeg
1/2 cup milk

Mix shortening, sugar and egg. Mix dry ingredients then mix alternately with milk into egg mixture. Fill muffin cups 2/3 full after they have been sprayed with oil. (Do not use muffin papers) Bake at 350 degrees for 15 to 20 minutes.

Menus and Muffins

I just got through making up my menu list for the next two weeks… shopping day is Monday. My girls want to make muffins this afternoon. I love this recipe for applesauce muffins because it’s good for them and they love it. Here are my dinner menus and my muffin recipe.

Menus

Monday - hot dogs, baked beans, rice
Tuesday - spinach and beef lasagna (recipe will be posted later this week)
Wednesday – leftovers
Thursday – Chili, rice
Wednesday – leftovers
Thurdsay – Katsu Chicken, rice, cole slaw
Friday – pinto beans, rice, corn bread
Saturday - Birria (recipe will be posted later this week), Spanish rice, refried beans
Sunday – Leftovers
Monday – fish planks, French fries, corn on the cob
Tuesday – beef stew, biscuits
Wednesday – leftovers
Thurdsay – Great Northern beans, collard greens, corn bread
Friday – leftovers
Saturday – Teryaki Chicken, rice

Applesauce Muffins

½ c. sugar
½ c. brown sugar
½ c. butter or margarine (I use Smart Balance)
2 eggs
2 c. flour (you can use 1 ½ c. white flour and ½ c. whole wheat flour)
1 tsp. baking powder
1 tsp. cinnamon
½ tsp. baking soda
½ tsp. mace (or nutmeg)
¼ tsp. salt
½ tsp. vanilla
¾ c. applesauce
¼ c. sour cream
2 Tbsp. ground flax seed (optional)

Cream butter and sugar by hand. Add eggs one at a time, beating well after each addition. Combine dry ingredients in a separate bowl. In another bowl combine applesauce and sour cream. Add creamed mixture alternately with applesauce mixture. Mix just until combines. Fill greased or paper lined muffin tin 2/3 full. Sprinkle top with chopped pecans if desired. Bake at 350 degrees for 20 – 25 minutes. Cool on a wire rack. These freeze well.