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Posts Tagged ‘muffins’

by Sarah Steimer

Pumpkin muffins with chocolate chips

Can’t find whole wheat pastry flour? No problem, you can usually just substitute all-purpose or regular whole-wheat flour. But if you can find it, use it. Pastry flour really adds a little extra somethin’-somethin.’

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by Sarah Steimer

Lemon poppyseed muffins

It was just one of those days where I had one of those cravings. This time, it happened to be for lemon poppy seed muffins. I couldn’t tell you the last time I had one, but I’m so glad I listened to my craving! (P.S. – Not feeling the muffins? Then check out Caitlin’s recipe for lemon poppy seed bread from 2011.)

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by Sarah Steimer

Carrot-banana oat muffins

I’m not anti-gluten or anti-sugar, but I do try to avoid having dessert for breakfast. These muffins are naturally sweetened with carrots and banana (and, yes, just a little sugar) and offer a nice pop of fiber with the oats.

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by Sarah Steimer

We're still getting a lot of blueberries at the farmer's market... and I'm not ready to let go. I love adding something sweet to what can be considered an otherwise savory bread.

We’re still getting a lot of blueberries at the farmer’s market… and I’m not ready to let go. I love adding something sweet to what can be considered an otherwise savory bread.

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by Sarah Steimer

Strawberry-banana used to be my favorite flavor yogurt when I was little. I remember one summer I was particularly into eating a little container of this yogurt — the kind that came in the break-off six packs — and dip one of those hard Italian breadsticks into it. So this is kind of, sort of like that. Only probably better and way less weird.

Strawberry-banana used to be my favorite flavor of yogurt when I was little. I remember one summer I was particularly into eating a little container of this yogurt — the kind that came in the break-off six packs — and dip one of those hard Italian breadsticks into it. So this is kind of, sort of like that. Only probably better and way less weird.


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by Sarah Steimer

This certainly isn't our first banana muffin recipe we've ever posted, and I'm sure it won't be the last. As long as there are certain people in certain households who insist on buying more bananas than he/she can eat, there will be new banana baked good recipes.

This certainly isn’t the first banana muffin recipe we’ve ever posted, and I’m sure it won’t be the last. As long as there are certain people in certain households who insist on buying more bananas than he can eat, there will be new banana baked good recipes.


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by Sarah Steimer

The original recipe was for loaves, but this is just better.

  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2-3 ripe bananas (about 1 1/2 cups), mashed
  • 1 teaspoon lemon juice
  • 3 tablespoons bourbon (plus a shot for you)
  • 2/3 cup coarsely chopped walnuts
  • 2/3 cup chocolate chips

Sift together the flour, baking powder and salt in a medium bowl.

Using a mixer, combine the butter and sugar until fluffy. Add the eggs one at a time. Add the bananas, lemon juice and bourbon, mixing until well combined.

Add the dry ingredients to the wet and beat until just incorporated. Mix in the nuts and chocolate chips.

Grease your mini muffin pans (I use butter and flour). Fill the pans almost full, about three-quarters of the way or more (just don’t go over the edge). Bake at 350 degrees for about 25-30 minutes, or until a toothpick inserted into the center of the muffins comes out clean and the tops are golden.

Makes about 36 mini muffins.

Recipe adapted from: Pixelated Crumb

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