Day #30: Cornmeal Muffins

Today's Cornmeal Muffins would be the perfect accompaniment to a hot bowl of chili or soup. We enjoyed our Cornmeal Muffins with Cold Italian Chicken Pasta Salad so the options are very versatile. You could substitute a cup of creamed corn instead of the frozen corn to make these muffins extra moist and yummy.

Tomorrow's Muffin: Sunflower Seed Muffins

Cornmeal Muffins

Ingredients:
1 1/4 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
freshly ground black pepper
3/4 cup yellow cornmeal
2 large eggs
1 cup milk
6 tbsp canola oil
1 cup frozen corn kernels

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together all-purpose flour, baking powder, salt and pepper in a large bowl. Stir in the cornmeal.

Lightly beat the eggs in a large bowl, then beat in the milk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm.

Day #29: Fresh Orange Muffins

Today, I made the Fresh Orange Muffins from the 100 Muffin Cookbook. These were messy to make, and I was not very impressed. But, then again, I don't really like Orange Juice; so for the Orange-Lover these are probably delightful, light, and refreshing. My own personal culinary expert (a.k.a: my hubby) said he thought the muffins were good, but just weren't his favorite flavor. I made a few adjustments-I added a teaspoon of cinnamon, and then I sprinkled the muffin tops with cinnamon-sugar mixture before baking to give them a little extra flavor.

Exciting news in my personal Baking World-A Local Coffee Shop called Jitterz (http://www.jitterzcoffeebar.com/) will be selling my Jumbo Muffins starting next week! I am so excited about this and even more blessed that the CoffeeShop is run by amazing Christian people who host local Christian Artists/Bands. So, if you are in the mood for a Jumbo Blueberry Cream Streusel Muffin (http://butterflykissesntastydishes.blogspot.com/2009/09/muffin-madnessblueberry-cream-streusel.html)
or a Chocolate Cinnamon Muffin http://butterflykissesntastydishes.blogspot.com/2010/02/day-25-chocolate-cinnamon-muffins-and.html)or a Banana Nut Muffin then put on a cute apron and start baking (or just stop by Jitterz :-)!)

A very Special Friend of mine has been encouraging me to DREAM BIG (I have so many dreams in my heart, and I have been trying this year to give God my WHOLE hand and my WHOLE heart (http://butterflykissesntastydishes.blogspot.com/2010/01/my-whole-hand-my-whole-heart.html) These two verses are encouraging my heart in this pursuit:

Psalm 147:11
"The LORD delights in those who fear him, who put their hope in his unfailing love."

Isaiah 40:31
"But those who hope in the LORD will renew their strength. They will soar on wings like eagles; they will run and not grow weary, they will walk and not be faint."


Tomorrow's muffin -Cornmeal (Perfect for a Chili Supper)

Fresh Orange Muffins

Ingredients:
5 oranges
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp baking powder
Heaping ½ cup superfine sugar
2 large eggs
1/2 cup milk
1 cup fresh orange juice
6 tbsp canola oil

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Finely grate the orange rind from 2 of the oranges and set aside. Using a serrated knife, remove the peel from all of the oranges, discarding the white pith. Cut the flesh into segments, reserving 6 segments Cut the reserved segments in half and set aside. Coarsely chop the remaining orange segments.

Sift together all-purpose flour, whole wheat flour, and the baking powder in a large bowl. Stir in the sugar. Lightly beat the eggs in a large bowl, then beat in the orange juice, reserved orange rind, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients, and add the chopped oranges. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Place the reserved halved orange segments on the tops of the muffins. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

Day #28: Malted Chocolate Muffins

Today I made the Malted Chocolate Muffins and my Hubby thought they were something special! He loves to get chocolate chip malts at Braums (a northern Texas & Oklahoma fast-food/ice cream joint), so he was super excited to try these muffins. Plus, they involved one of his favorite treats-WHOPPERS. This muffin should definitly be reserved for a dessert or snack rather than breakfast unless you want a sugar-rush to get you started on your day :-).

To crush the Whoppers, I just put them in a ziploc bag and used my rolling pin to beat them to a pulp. Such a stress reliever that was :-)! And, for the 2 oz of semisweet chocolate, I simply used 1/4 cup of semisweet chocolate chips.

These fun and chocolatey muffins would be a great goodie to take to a weekend party. You can even get your kiddos to help with crushing the malt balls and decorating them at the end.

Next muffin that makes it appearance....FRESH ORANGE MUFFINS

Malted Chocolate Muffins

Ingredients:
5 1/2 oz malted chocolate balls (Whoppers-I movie theatre-sized box)
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup light brown sugar
2 large eggs
1 cup buttermilk
6 tbsp canola oil

For the frosting:
2 oz semisweet chocolate (I used 1/4 cup chocolate chips)
1/2 cup butter, softened
2 cups confectioners' sugar

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Coarsely chop the malted balls, leaving 12 whole ones to decorate. Sift together all-purpose flour, baking powder, cocoa, and salt in a large bowl. Stir in the brown sugar and crushed malted balls. Lightly beat the eggs in a large bowl, then beat in the buttermilk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

To make the frosting, melt the chocolate in a microwave-safe bowl for 30-45 seconds. Stir. Put the softened butter (to soften 1 stick of butter microwave for 15 seconds) in a bowl and beat until fluffy with a mixer. Sift in the confectioners's sugar and beat together until smooth and creamy. Add the melted chocolate and beat together until well mixed. Spread the frosting on top of the muffins and decorate each with one of the reserved chocolate malt balls.

Day #27: Crumble-Topped Cheese & Chive (Rosemary) Muffins

Today, I made the Crumble-Topped Cheese & Chive Muffins from the 100 muffin cookbook, but I made mine with Rosemary instead of Chives. Why, you may ask? Because I LOVE Rosemary (it is my favorite spice), and because I didn't have fresh chives in the house. These smelled incredible and reminded me of the Cheddar Biscuits at Red Lobster-only 10 times better. They would be perfect to serve with a bowl of hot soup, chili, or pasta. You can always freeze extra (like I did) by putting two biscuits in a ziploc sandwich bag. Just pull them out of the freezer in the afternoon, and you will have yummy fresh bread for dinner.

Next up...Malted Chocolate Muffins...can we say Mmmm....!

Have a Gorgeous, JoyFUL, Day-God's Mercies are NEW THIS morning!!!

Crumble-Topped Cheese & Chive Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
freshly ground black pepper

4 tbsp snipped fresh chives (or Rosemary)
1 1/3 cups coarsely grated sharp cheddar cheese
2 large eggs
1/2 cup buttermilk
6 tbsp canola oil

For the Crumble Topping:
1/2 cup all purpose flour
3 tbsp butter
1/4 cup coarsely grated cheddar cheese
salt and pepper

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. To make the crumble topping, put the flour into a bowl. Cut the butter into small pieces, add to the bowl with the flour, then rub it in with your fingertips (I use a fork to blend) until the mixture resembles fine breadcrumbs. Stir in the cheddar cheese and season to taste with salt and pepper.

To make the muffins, sift together all-purpose flour, baking powder, pepper and salt in a large bowl. Stir in the cheddar cheese and chives (I substituted Rosemary). Lightly beat the eggs in a large bowl, then beat in the buttermilk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Sprinkle the tops of the muffins with the crumble topping. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm.

Day #26: Spicy Apple & Oat Muffins & the Magic Bullet Works For Me!

Today is What Works for Me Wednesday over at Kristen's awesome blog, "We Are That Family" http://www.wearethatfamily.com/

Being a Baking Belle, I am always looking for shortcuts in my "delectable treat" preparation. One amazing little appliance that is such a Big Lifesaver to me is the MAGIC BULLET. Seriously, this thing rocks! And shreds! And chops! And blends! :-). I use it to chop apples (like in the muffin recipe below), to blend breakfast smoothies, to make milkshakes, to chop the dreaded onion, to crumble graham crackers for my cheesecake crusts, to chop nuts, and to puree fruits and vegetables. This saves me so much time and energy; plus, it is super fun to operate, and my three year old just loves the funny noise that it makes. I bought mine at Kohls on sale (http://www.kohls.com/upgrade/webstore/product_page.jsp?PRODUCT%3C%3Eprd_id=845524665821253&FOLDER%3C%3Efolder_id=2534374752620651&searchTerm=magic+bulllet&bmUID=1266986177901)
about a year ago, but you can buy them almost anywhere and they make cheaper or even generic versions that I am sure serve the same purpose. Mine came with several different blades, cups, and mugs to use.

The MAGIC BULLET
totally WORKS for ME!

Unfortunately, I do not have the privilege of living near or even meeting all of my readers, but you are always close to my heart. I may never know the burdens you carry or the trials you are facing, but I have felt burdened to tell you that God does see you, He loves you deeply, and He will not let you go-EVER.

"Yet this I call to mind and therefore I have hope: Because of the LORD's great love we are not consumed for his compassions never fail. They are new every morning; great is your faithfulness" (Lamentatio​ns 3:19-24 NIV).

Today, I made some super yummy Spicy Apple & Oat Muffins. I think the key ingredients have to be the fresh apple juice that made them moist, and the apple pie spice (I used pumpkin pie spice) that gave them a spicy flavor. I always add more spices than a recipe suggests. In this particular muffin, I upped the spice amount to one TABLESPOON instead of one teaspoon. I find that this really makes a muffin spectacular and not bland. The oats on top of the muffins gave them a nice texture to bite into. I even sprinkled mine with a little bit of cinnamon sugar before baking.

Tomorrow's muffin takes a turn toward the savory and might be a great companion to a hearty soup or chili for dinner: Crumble-Topped Cheese & Chive Muffins

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Spicy Apple & Oat Muffins

Ingredients:
1 cup all-purpose flour
1 tbsp baking powder
1/8 tsp apple pie spice (I used 1 TABLEspoon of pumpkin pie spice)
Heaping ½ cup light brown sugar
2 cups rolled oats
9 oz chopped apple (a little more than 1 cup)
2 large eggs
1/2 cup milk
1/2 cup fresh apple juice
6 tbsp canola oil

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together all-purpose flour, baking powder, and apple pie spice in a large bowl. Stir in the brown sugar and 1 cup of the rolled oats. Finely chop the unpeeled apples (or use your magic bullet :-)), discarding the cores. Add to the flour mixture and stir together. Lightly beat the eggs in a large bowl, then beat in the milk, apple juice and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Sprinkle the tops of the muffins with the remaining oats. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve warm or transfer to a wire rack and let cool completely.

Day #25: Chocolate Cinnamon Muffins and Broken & Beautiful

Today, I TOTALLY redeemed myself with my Hubby, thanks to the Chocolate Cinnamon Muffins that I made. He LOVED these and gave them a two thumbs up! They didn't really taste like cinnamon so you could probably double the amount of cinnamon to 1 teaspoon if you want to try and bring out the cinnamon flavor. Enjoy these for an afternoon kids snack, a dessert, or even for breakfast broken up in a bowl with vanilla yogurt and strawberries on top!

This past weekend I was blessed to enjoy a day of Mosaic-Making with wonderful friends at our monthly "Savannah Joy Day" ministry at church. It was so much fun! I was amazed at how beautiful the broken pieces looked when we finished. We created masterpieces! Isn't that what God does to us? He loves to take the Broken Pieces of our lives (the things we would love to forget) and uses them to make us into something extradorinarily Beautiful. I love the song "Broken into Beautiful" by Christian artist, Gwen Smith. You can listen to it here:
http://www.youtube.com/watch?v=YDPEOAXTthI

Ecclesiastes 3:11

"He has made everything beautiful in its time."

Philippians 1:6
"Being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus. "

Chocolate Cinnamon Muffins

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tbsp baking powder
1/8 tsp salt
1/2 tsp cinnamon
Heaping ½ cup light brown sugar
1 cup Chocolate Chips
2 large eggs
1 cup milk
6 tbsp canola oil

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together all-purpose flour, baking powder, cocoa, and salt in a large bowl. Stir in the brown sugar and chocolate chips. Lightly beat the eggs in a large bowl, then beat in the milk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Day #24: Healthy Oat & Prune Muffins

Today, my hubby came inside after working in the garage to find several jumbo muffin varieties on the counter. He was super excited to find Pumpkin Chocolate Chip and Blueberry Cream Strusel Muffins. Those SUPER YUMMY recipes can be found here: http://butterflykissesntastydishes.blogspot.com/2009/09/muffin-madnessblueberry-cream-streusel.html

So, when I told him that the pumpkin and blueberry ones were for the Coffee Shop and not for him, he was a little disappointed. I quickly told him that I had made him some Oat & Prune Muffins, but that did not excite him ;-). I guess Prunes and Oats just didn't sound especially tasty to a Chocolate lover. But, alas, I had to make them because they were one of the 100 muffins in the cookbook. They are very healthy and full of fiber, so if you are looking to protect your heart and your waistline, then these muffins are a good option. On the other hand, if you are in the mood for Muffin DELICIOUSNESS then you must make these recipes: http://butterflykissesntastydishes.blogspot.com/2009/09/muffin-madnessblueberry-cream-streusel.html

Tomorrow I am going to be making Chocolate Cinnamon Muffins

(Because I have to redeem myself for my hubby ;-)).

Have a Beautiful Monday and a Fabulous Week! Blessings to you my dear Friends!

Healthy Oat & Prune Muffins

Ingredients:
1 cup all-purpose flour
1 tbsp baking powder
Heaping ½ cup light brown sugar
2 cups rolled oats
3/4 cup chopped dried prunes

2 large eggs
1 cup buttermilk
6 tbsp canola oil
1 tsp vanilla extract

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together all-purpose flour and baking powder in a large bowl. Stir in the brown sugar and rolled oats. Lightly beat the eggs in a large bowl, then beat in the buttermilk, vanilla extract, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Day #23: Frosted Cream Cheese Muffins

Today, I made Cream Cheese Frosted Muffins from the 100 Muffin Cookbook. I think these will be the perfect treat to take to our Sunday School class in the morning. They turned out super creamy, and tasted like a mini cheesecake! For the Cheesecake fan these are melt-in-your-mouth DELISH! I took a brick of cream cheese out of the freezer and let it soften on the counter for 3 hours before making the muffins. You could also buy a tub of spreadable cream cheese if that would be easier for you.

Tomorrow we are going to be Super Healthy and make a Muffin that is sure to be a treat for your digestive system-Healthy Oat & Prune Muffins

My dear friends, I encourage you to express your love for your family and friends in real, tangible ways. Purposefully love each other. As a friend of God, you are called and created to love others. Take time this weekend to make a special phone call, send a card, buy a gift, or bless someone in other meaningful ways.

"My command is this: Love each other as I have loved you. Greater love has no one than this, that he lay down his life for his friends."

John 15:12-13

Frosted Cream Cheese Muffins

Ingredients:
1 cup soft cream cheese
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup dark brown sugar
2 large eggs
1 cup sour cream
6 tbsp canola oil
finely graded rind of 1 lemon
2 tsp fresh lemon juice

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Put 1/2 cup of the cream cheese in a bowl (4 ounces). Sift in 1 tablespoon of the confectioners sugar and beat together.

Sift together flour, baking powder, and salt in a large bowl. Stir in the brown sugar. Lightly beat the eggs in a large bowl, then beat in the sour cream, lemon rind, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix.

Spoon 1/2 the batter into the prepared muffin pan. Add a spoonful of the cream cheese mixture to the center of each, then spoon the remaining batter on top. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

To make the frosting, put the remaining cream cheese in a bowl and sift in the remaining confectioners sugar. Add the lemon juice and beat well together. Spread the frosting on top of the muffins then chill in the refrigerator until ready to serve.
When the muffins are cold, make the frosting. Sift the confectioners sugar into a bow. Add the hot water and stir until the mixture is smooth and thick enough to coat the back of a wooden spoon. Spoon the frosting on top of each muffin, then add the decoration of your choice. Let set for about 30 minutes before serving.

Day #22: Children's Party Muffins

Today, my son and I chose to make the Children's Party Muffins from the 100 Muffins Cookbook. We chose to decorate them with Wilton Cookies & Cream Sprinkles and Chocolate Non-Parelis. No, we do not have a children's party to attend, but we are going to have a party for "no reason" here at home because, why not have a party?? We will also be sharing these with my friends at our Joy Day celebration tomorrow while making mosaics.

You can be as creative as you like with these, adding any type of candy, color of sprinkle, or decoration of your choice. The only rule is to have fun and be sure and lick the spoon :-)!

Have a JOY-Filled Weekend with the ones you Love Deeply!

"Now you've got my feet on the life path,
all radiant from the shining of your face.
Ever since you took my hand,
I'm on the right way."

Psalm 16:11 (The Message)


Children's Party Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
2 large eggs
1 cup milk
6 tbsp canola oil
1 tsp vanilla extract (1 used 1/2 tsp almond extract and 1/2 teaspoon vanilla extract)
a variety of small candies or sprinkles to decorate

For the Frosting:
1 1/2 cups confectioners' sugar
5-6 teaspoons hot water

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together all-purpose flour, baking powder, and salt in a large bowl. Stir in the sugar. Lightly beat the eggs in a large bowl, then beat in the milk, vanilla/almond extracts, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

When the muffins are cold, make the frosting. Sift the confectioners sugar into a bow. Add the hot water and stir until the mixture is smooth and thick enough to coat the back of a wooden spoon. Spoon the frosting on top of each muffin, then add the decoration of your choice. Let set for about 30 minutes before serving.

Day #21: Chocolate Chunk Muffins

Chocolate Chunks...need I say more??? Today's muffin is a definite hit with the two men in my life because it involves chocolate in the larger chunk form :-)! The original recipe called for regular milk, but I substituted buttermilk and they turned out so pretty, so fluffy, and super sweet! If you can't find a bag of Nestles Toll House Chocolate Chunk pieces then you can always chop up Hershey Bars with a knife into large chunks.

Tomorrow's Muffin: Children's Party Muffins
(I can't wait to make this with my three year old! He is going to love decorating them with candies.) It will be a perfect weekend project!

Take time this weekend to play with, laugh with, hug, kiss, and love your children and spouse! What a Blessing it is to Love others and Receive the Love God gives to you!


Chocolate Chunk Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
1 cup Chocolate Chunks
2 large eggs
1 cup milk (I used buttermilk)
6 tbsp canola oil
1 tsp vanilla extract

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together all-purpose flour, baking powder, and salt in a large bowl. Stir in the sugar and chocolate chunks. Lightly beat the eggs in a large bowl, then beat in the buttermilk, vanilla extract, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Day #20: Cranberry & Almond Muffins

Today's muffin is a Cranberry and Almond with buttermilk that makes them incredibly fluffy and yummy. I wanted to note that I have been baking my muffins at 380 degrees instead of 400, and I only bake them for 18 minutes instead of 20. I have found that this temperature and time works better and prevents overbaking.

Tomorrow's Muffin: Chocolate Chunk

(a yummy weekend breakfast treat for the kiddos)

My sweet friends, I want to remind you today of something that God has been teaching me this past year...God sees you, He’s called you by name, His love never ends, it never fails, and He will not let you go!!

"Though the mountains be shaken
and the hills be removed,
yet my unfailing love for you will not be shaken
nor my covenant of peace be removed,
says the LORD, who has compassion on you."
Isaiah 54:10


Cranberry & Almond Muffins

Ingredients:
1 1/2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
1/2 cup ground almonds
2 large eggs
1 cup buttermilk
6 tbsp canola oil
1/2 tsp almond extract
1 1/2 cup fresh, frozen, or dried cranberries
1/2 cup slivered almonds
3 tbsp brown sugar

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together all-purpose flour, baking powder, and salt in a large bowl. Stir in the sugar and ground almonds. Lightly beat the eggs in a large bowl, then beat in the buttermilk, almond extract, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Add the cranberries. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Sprinkle the slivered almonds and brown sugar over the tops of the muffins. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

WFMW-Muffin Baking!/Day #19: Yogurt Spice Muffins

So, Kristen over at the amazing, inspiring, hilarious blog, "We Are That Family" hosts a weekly "Works For Me Wednesday" www.wearethatfamily.com

and today I decided that I would join-so exciting! So, what works for me...Muffins work for me! Making 100 muffins in 100 days works for me for so many reasons-it gives me an excuse to indulge in my passion for baking. It allows me to have daily food gifts for friends, neighbors, casual aquaintances, and the random unexpectant recipient. I love giving gifts! And, it allows me to have fun in the kitchen with my precious toddler. How I love him, and how he loves "helping" mommy by putting the cupcake liners in the pans and licking the spoons and bowls :-).

If you are new to my Blog-Welcome! I am so happy to have you visit. You can read my original post regarding the 100 muffins in 100 days (Julie & Julia "Christina" style) here: http://butterflykissesntastydishes.blogspot.com/2010/01/julie-julia-christina-style-100-muffins.html If you love yummy baked goods, then be sure and subscribe in the box on the right to receive my blog updates via email.

Today's muffin is a Yogurt Spice. I changed it up a little by substituting Vanilla yogurt for the plain yogurt to give it more flavor. Also, the recipe called for apple pie spice, but I used pumpkin pie spice instead. It calls for 1/2 cup of mixed dried fruit, but I used raisins. Any dried fruit would work-I bet cranberries would taste yummy. If a three-year old's opinion is to be taken into consideration, then let me just say that these muffins were pretty awesome. My son devoured an entire muffin and said "thank you, mommy, for my fuffin!" :-)!

Tomorrow's Muffin: Cranberry and Almond

I pray your day is full of joy and that you are "delighting" yourself :-)!

"Delight yourself in the LORD and he will give you the desires of your heart."

Psalm 37:4

Yogurt Spice Muffins

Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp baking powder
1/2 tsp. baking soda
Heaping ½ cup superfine sugar
Heaping 1/2 cup dried fruit (I used raisins)
4 teaspoons apple pie spice
1 cup lowfat yogurt (I used Dannon Vanilla)
2 large eggs
6 tbsp canola oil

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together whole wheat flour, all-purpose flour, baking powder, baking soda, and apple pie spice in a large bowl. Stir in the sugar and dried fruit. Lightly beat the eggs in a large bowl, then beat in the yogurt and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Day #18: Homemade Granola Muffins

One of my friends gave me a bag of homemade granola at church yesterday, so I thought today would be the perfect day to make the Homemade Granola Muffins from the 100 Muffins Cookbook. Yes, technically, I cheated by using someone else's homemade granola, but the granola was just so very good that I had to try it in these muffins. Feel free to use any granola that you have on hand, although, homemade is always best. I added a tablespoon of cinnamon for a little extra flavor. These muffins turned out hearty, healthy, and very filling with a nice flavor. Enjoy! Be sure and leave a comment if you try any of the recipes. I would love to know which ones you made. Blessings and Love to you my friends!

Next up...Yogurt and Spice Muffins...YUM!

Homemade Granola Muffins

Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1 tbsp baking powder
Heaping ½ cup firmly packed light brown sugar
1 Tbsp cinnamon (my own addition)
1 cup skim milk
2 large eggs
6 tbsp canola oil

For the Granola:
1 cup rolled oats
2 Tbsp blanched almonds, chopped
1/4 cup sunflower seeds
1/4 cup raisins
2 Tbsp light brown sugar

Directions:
To make the granola, put the oats in a large, dry skillet and toast over low heat for 1 minute. Add the almonds, sunflower seeds, and raisins and cook for an additional 6-8 minutes, until lightly browned. Add the brown sugar and stir quickly for 1 minute, until it melts. Remove from the heat and stir until well mixed.

Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together whole wheat flour, all-purpose flour, baking powder, in a large bowl. Stir in the brown sugar and granola. Lightly beat the eggs in a large bowl, then beat in the milk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Day #17: Chocolate Fudge Muffins & CRAZY Love

I LOVE LOVE!!! Valentines Day is probably my most favorite holiday next to my birthday :-). I love buying Valentines Gifts for my family, friends, and especially my hubby and son. I also love baking special Valentine Treats that almost always include CHOCOLATE. This year, my hubby requested a Heath Bar Cheesecake and since I am so CRAZY in LOVE with him, I agreed. Making real, from-scratch, New York Style Cheesecakes is no easy feat and requires several hours, lots of expensive ingredients, and careful baking. But, my awesome hubby is SO worth it! In case you missed the post about how incredible he is, you can read it here: http://butterflykissesntastydishes.blogspot.com/2009/11/candy-bar-explosion-and-explosion-of.html

There is also a recipe for an INCREDIBLE cheesecake on that post in case you really want to impress your Valentine :-).

I had the privilege of attending an AMAZING Christian Women's Conference this weekend entitled BEAUTIFUL FEET, featuring Author, Angela Thomas, and Singer, Kim Hill. I will write more later about the amazing truths that God used to touch my heart, but there is one thing that I want to share with you today since we are already talking about LOVE.

Your Heavenly is CRAZY in LOVE with you!! His PERFECT LOVE is the Hero in your life that will drive out all the Bullies of Fear that may overwhelm you. He wants to Dance the Dance of Life with you, and He wants to be your GREATEST LOVE. He is the only one who can fill your Heart till it OVERFLOWS! He wants the keys to your heart. He sees you Differently, Pursues you Relentlessly, Loves you Deeply, and Promises you Eternity! You are Beautiful, and Nothing can seperate you from His Love! Happy Valentines Day, my Beautiful Friends!

Ephesians 3:19 says, "May you experience the love of Christ, though it is too great to understand fully. Then you will be made complete with all the fullness of life and power that comes from God."

In Honor of Valentines Day, I chose to make the Chocolate Fudge Muffin recipe from the 100 Muffins Cookbook. I made them in my heart-shaped muffin pan and also used heart cupcake liners for some of them. My Hubby, the chocolate expert, declared these "WONDERFUL!" Split one open, serve it warm, and top it with a scoop of ice cream, a drizzle of hot fudge, and a squirt of reddi-whip and you have yourself a very romantic and delectable Valentine Dessert.

Chocolate Fudge Muffins

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup firmly packed light brown sugar
1 cup sour cream
2 large eggs
6 tbsp canola oil
3 tbsp light corn syrup

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together flour, baking powder, cocoa and salt in a large bowl. Stir in the brown sugar. Lightly beat the eggs in a large bowl, then beat in the sour cream, corn syrup, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Day #16: Spicy Dried Fruit Muffins

Another day, another muffin, another heavenly aroma to fill my kitchen. Today's muffin, Spicy Dried Fruit, filled my kitchen with an amazing smell and my tummy with a satisfying and healthy treat. I purchased a box of mixed dried fruit at my local Wags (Walgreens slang :-)) for $1. I used the entire box in the muffins (it is a small box). I did not have apple pie spice so I substituted pumpkin pie spice.

If you would like to make your own apple pie spice, then just blend the following ground spices: 1 tablespoon cinnamon, 1 teaspoon ground cloves, 1 teaspoon ground nutmeg, and 1/2 teaspoon ground cardamom.

Or if you prefer to make your own pumpkin pie spice then mix 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger,and 1/8 teaspoon ground cloves. Either would taste just heavenly!

Since it is almost Valentines Day, tomorrow we will try out the recipe for Chocolate Fudge Muffins because Valentines Day has to include Chocolate :-).

"But each day the Lord pours his unfailing love upon me, and through each night I sing his songs,
praying to God who gives me life."

Psalm 42:8

Spicy Dried Fruit Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
1 tablespoon apple pie spice
Heaping ½ cup superfine sugar
1 cup mixed dried fruit
1 cup milk
2 large eggs
6 tbsp canola oil
confectioners sugar, for dusting


Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together flour, baking powder, apple pie spice, and salt in a large bowl. Stir in the sugar and mixed dried fruit. Lightly beat the eggs in a large bowl, then beat in the milk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Bake in the preheated oven for about 20 minutes, until well risen, golden brown, and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Dust with confectioners sugar before serving.

Day #14: Mint Chocolate Chip Muffins

When I was a little girl, my family would occasionally visit Baskin Robbins, and I would always pick Mint Chocolate Chip Ice Cream. So, today's muffin, Mint Chocolate Chip, was especially intriguing for me. I am not quite sure that I love these muffins. Don't get me wrong, they taste good, I am just not convinced that these flavors work well in the texture of a muffin. But, your children are sure to love them. They would be great for an afternoon snack.

Tomorrow's Muffin: Gooey Butterscotch Cream

Mint Chocolate Chip Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
1 cup semisweet chocolate chips
1 cup milk
2 large eggs
6 tbsp canola oil
1 teaspoon peppermint extract
1-2 drops of green food coloring (optional)
confectioners sugar (for dusting)

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together flour, baking powder,and salt in a large bowl. Stir in the sugar and chocolate chips. Lightly beat the eggs in a large bowl, then beat in the milk, peppermint extract, food coloring (if using-to color the mixture a subtle shade of green), and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Dust with confectioners sugar before serving.

Day #15: Gooey Butterscotch Cream Muffins

Today, we are making Gooey Butterscotch Cream Muffins. I was suprised to learn when I first read the recipe that it calls for crushed hard butterscotch candies. I assumed that we would be using butterscotch chips instead. So, you will need to buy a bag of butterscotch candies; unwrap about 20 of them; put them in a ziploc bag; and then take a mallet or rolling pin and let out all of your frustrations by pounding them to shreds :-).

Tomorrow we will be making Spicy Dried Fruit Muffins.
Have a Joyful Day!

Gooey Butterscotch Cream Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup firmly packed dark brown sugar
5 1/2 oz crushed hard butterscotch candies (about 20 circle candies)
1 cup heavy cream
2 large eggs
6 tbsp canola oil

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Put the butterscotch candies in a strong plastic bag and hit with a meat mallet or rolling pin until finely crushed. Sift together flour, baking powder, and salt in a large bowl. Stir in the sugar and crushed butterscotch candy. Lightly beat the eggs in a large bowl, then beat in the cream and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Day #13: Oat & Cranberry Muffins

Today's muffin is especially hearty, healthy, and yummy. Oats & Cranberries taste exceptionally good when they are combined. I think these muffins are best served warm, so if you are not going to eat them right away, then just microwave them for about 10-15 seconds. Or you could always slice one in half, spread a little butter on it, and put it in your toaster oven. Mmmm.....

Next up...Mint Chocolate Chip Muffins

Psalm 40:1

"I waited patiently for the Lord; he turned to me and heard my cry."

Oat & Cranberry Muffins

Ingredients:
1 cup all-purpose flour
1 tbsp baking powder
Heaping ½ cup firmly packed dark brown sugar
2 cups rolled oats
3/4 cup dried cranberries
1 cup buttermilk
2 large eggs
6 tbsp canola oil
1 teaspoon vanilla extract

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together flour and baking powder in a large bowl. Stir in the sugar, oats, and cranberries. Lightly beat the eggs in a large bowl, then beat in the buttermilk, vanilla extract, and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared baking pan. Bake in the preheated oven for about 20 minutes, until well risen, golden brown and firm to the touch. Let the muffins cool in the pan for 5 minutes, then serve them warm or transfer to a wire rack and let cool completely.

Day #12: Rocky Road Muffins

Today's muffin was a winner with the kiddos at the Super Bowl Party-Rocky Road! These turned out very dessert-like rather than being a breakfast treat. I bet they would be great served warm in a bowl with a scoop of Rocky Road Ice Cream on top and a few drizzles of hot fudge. Mmmmm........

(Sorry no picture today-I forgot to take one before the muffins found new homes in lots of very happy tummies :-)).

Tomorrow, we are going to recover from the chocolate overload with a healthy Cranberry Oat Muffin.

Have an Amazing Monday and Remember that the Joy of the Lord is your Strength!

Rocky Road Muffins

Ingredients:
1 1/2 cups all-purpose flour
1 cup unsweetened cocoa
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup firmly packed superfine sugar
1 cup milk
2 large eggs
6 tbsp canola oil
1/2 cup white chocolate chips
1/2 cup mini marshmallows

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together flour, baking powder,cocoa, and salt in a large bowl. Stir in the sugar. Lightly beat the eggs in a large bowl, then beat in the milk and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Gently stir in the mini marshmallows and the white chocolate chips. Spoon the batter into the prepared baking pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Day #11: Cream & Spice Muffins

Today we made Cream & Spice Muffins, and the amazing aroma that it created in my home was enough to make me a fan! We are in the middle of major remodeling after the flood in our home, and the smell these muffins created was a nice distraction from the dust and construction chaos. These muffins are very light and would be perfect with a cup of coffee or tea. I must admit that I was out of allspice so I substituted pumpkin pie spice for the allspice (using 1 teaspoon instead of 1/2).

Tomorrow, I encourage you to let your kiddos help as we will be making a muffin that they are sure to love-Rocky Road Muffins. I am going to have to make sure my little helper doesn't eat all the marshmallows while we cook ;-).


"Take delight in the Lord, and he will give you your heart’s desires.
Commit everything you do to the Lord. Trust him, and he will help you."

Psalm 37:4-5

Cream and Spice Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp freshly grated nutmeg
1/8 tsp salt
Heaping ½ cup firmly packed light brown sugar
1 cup heavy whipping cream
2 large eggs
6 tbsp canola oil
confectioners sugar, for dusting


Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together flour, baking powder,cinnamon, allspice, nutmeg, and salt in a large bowl. Stir in the brown sugar. Lightly beat the eggs in a large bowl, then beat in the cream and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared baking pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Dust with confectioners sugar before serving.

Day #10: Chocolate Marble Muffins

Today, I am thankful for God's Steadfast love, that He is unchanging, and that He hides me in the shadow of His wings. I am leading a Women's Bible Study at our church on Cultivating the Godly Friendships that Enrich our Lives. Today's lesson spoke about how God desires to be our BFF-our Best Friend Forever. He is the perfect friend because of His faithfulness! I love the following two verses:

"Though the mountains be shaken and the hills be removed, yet my unfailing love for you will not be shaken nor my covenant of peace be removed," says the LORD, who has compassion on you." Isaiah 54:10

"How precious is your steadfast love, O God. The children of mankind take refuge in the shadow of your wings." Psalm 36:7

Our muffin today is a Chocolate Marble. It turned out simply beautiful and pretty tasty too! These are sure to be popular with your kiddos, and adults will love them as well. My hubby ate one right after it came out of the oven, and it as a "heart-full of Heaven" to him :-)!


Chocolate Marble Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
1 cup milk
2 large eggs
6 tbsp canola oil
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together flour, baking powder,and salt in a large bowl. Stir in the sugar. Lightly beat the eggs in a large bowl, then beat in the milk, vanilla extract and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Divide the batter into two separate bowls. In one bowl, add the 2 tablespoons of cocoa and mix well. Spoon the batter by teaspoonfuls into the prepared muffin pan alternating with the vanilla mixture and the chocolate to create a marbled effect. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Day #9: Blueberry Muffins

Today, we are making a basic Blueberry Muffin from the "1 Mix, 100 Muffins" Cookbook. These muffins turned out very tasty, but I am partial to my own Blueberry Cream Streusel Recipe that I previously blogged about here: http://butterflykissesntastydishes.blogspot.com/2009/09/muffin-madnessblueberry-cream-streusel.html

Seriously, you have to try Blueberry muffins the Cream Streusel-way and you will never want to try any other blueberry muffin recipe. It is as close to perfect as a blueberry can get. But, if you do not happen to have sour cream handy, then the following Blueberry Muffin recipe will be sure to satisfy. I added a sugar topping to make them extra special.

Speaking of special, do you have any idea how special God thinks you are? Psalm 45:11 says, "Your King is enthralled with your Beauty!" Enthralled is defined as "to hold spellbound", "to captivate." You, my sweet readers, captivate the Heart of our Heavenly Father.

Wow, you must be pretty special :-)!

Have a Beautiful Day and remember How much you are Loved!

Blueberry Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup firmly packed light brown sugar
1 cup milk
2 large eggs
6 tbsp canola oil
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)-I prefer frozen because they burst while baking and make the muffins super yummy.

TOPPING (my own addition):
2 tablespoons brown sugar
1 tablespoon white sugar

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together flour, baking powder,and salt in a large bowl. Stir in the sugar. Lightly beat the eggs in a large bowl, then beat in the milk, vanilla extract and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Add blueberries, folding in gently. Spoon the batter into the prepared muffin pan. Make the topping by mixing the two sugars in a small bowl. Sprinkle the sugar mixture on top of each muffin before baking. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.

Day #8: Jelly Doughnut Muffins

Ok, it has been eight glorious days of muffin mania in our house, and I have to give the award for "Best of Show" to today's creation-Jelly Doughnut Muffins! (However, my Hubby would vote for the Coffee & Cream.) These were so much fun to make, turned out beautiful, and were melt-in-your-mouth delicious! I think they are so much better than the jelly doughnuts that you buy at those donut shops around the corner. You can use any flavor of jelly you like. I chose Organic Strawberry because it is my favorite.

Next up...Blueberry Muffins (only because I have some plump blueberries that must be made into something delish).

Jelly Doughnut Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup superfine sugar
2 large eggs

1 cup milk
6 tbsp canola oil

1 teaspoon vanilla extract

4 tablespoons jelly (any flavor you like)

FOR THE TOPPING:
1/2 cup butter

1/2 cup sugar

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together flour, baking powder, and salt in a large bowl. Stir in the sugar. Lightly beat the eggs in a large bowl, then beat in the milk, oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon half of the batter into the prepared muffin pan. Add a teaspoon of jelly to the center of each then spoon in the remaining batter. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Meanwhile, make the topping. Melt the butter. Spread the sugar in a wide, shallow bowl. When the muffins are baked, let them cool in the pan for 5 minutes. Dip the tops of the muffins in the melted butter then roll in the sugar. Serve warm or transfer to a wire rack and let cool completely. Enjoy!

Day #7: Chocolate Cream Muffins

Chocolate fans beware! These muffins are especially yummy and super moist! You may not be able to stop at just one :-). Since it is now February (the month of LOVE) I baked these goodies in heart shaped silicone muffin pans in honor of Valentines Day. Tomorrow we will be making Jelly Doughnut Muffins. Krispy Kreme, look out!

Be sure and let me know if you try any of the muffin recipes and which ones you loved. Blessings my sweet friends! God Loves you to the Moon and Back :-)!

Chocolate Cream Muffins

Ingredients:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 tbsp baking powder
1/8 tsp salt
Heaping ½ cup firmly packed light brown sugar
1 cup white chocolate chips
1 cup heavy cream
2 large eggs
6 tbsp canola oil

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12muffin pan liners. Sift together flour, baking powder, cocoa and salt in a large bowl. Stir in the sugar and chocolate chips. Lightly beat the eggs in a large bowl, then beat in the cream and oil. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Dust with confectioners sugar before serving.

Day #6: Walnut & Cinnamon Muffins

Today's muffin is a Walnut & Cinnamon muffin that just begs for a cup of hot tea to accompany it. This particular muffin turned out nice and fluffy. I baked mine in my favorite baking pan-a rossette nordicware piece. The result was a plate full of delicious and beautiful muffin rossettes.

If you are enjoying these recipes, then be sure and subscribe via email to my posts by entering your email address into the sidebar prompt. I would love to have you stop by daily :-).

Tommorrow, we will be making Chocolate Cream Muffins-just the name itself sounds Delish!

Walnut & Cinnamon Muffins

Ingredients:
2 cups all-purpose flour
1 tbsp baking powder
1 tsp cinnamon
1/8 tsp salt
Heaping ½ cup firmly packed light brown sugar
1 cup walnut pieces, coarsely chopped
1 cup milk
2 large eggs

1 teaspoon vanilla extract
6 tbsp canola oil
confectioner's sugar for dusting

Directions:
Preheat the oven to 400 degrees Farenheit. Grease a 12 cup muffin pan or line with 12 muffin pan liners. Sift together flour, baking powder, cinnamon and salt in a large bowl. Stir in the sugar and the walnuts. Lightly beat the eggs in a large bowl, then beat in the milk, oil, and vanilla extract. Make a well in the center of the dry ingredients and pour in the beaten liquid ingredients. Stir gently until just combined; do not overmix. Spoon the batter into the prepared muffin pan. Bake in the preheated oven for about 20 minutes, until well risen and firm to the touch. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely. Dust with confectioners sugar before serving.