Sunday, December 4, 2011

Muffin Madness

The cold winter months combined with my affinity toward baked goods, has tempted me spend a lot of time in the kitchen! I have had particularly good luck with muffins this season. 

Adapted from this William-Sonoma recipe, these Blackberry Lemon Muffins make a great breakfast when you are on the go. They are simple to make, and have a subtle lemon zest. They keep for a few days, and stay moist because of the berries. 

2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
grated zest of 1/2 large lemon
1 egg, beaten
5 Tbs butter, melted
1 cup buttermilk (alternative: fresh milk and 4 tsp white vinegar)
2 1/2 cups frozen blackberries (unsweetened, and unthawed)

Preheat the oven to 375 F, oil standard muffin cups with butter. 

Combine the flour, sugar, baking powder, baking soda, cinnamon and salt in a bowl, and mix together. Mix the egg, melted butter, buttermilk and lemon zest in separate bowl. Combine with flour mixture and stir until evenly moistened. Add the berries in portions and fold into the batter with a rubber spatula. Do not over mix. 

Bake for 25-30 minutes. Makes 12 muffins. 


Frozen berries from the Capitol Hill Farmers Market, Hayton Farms

Blackberry Lemon Muffins


Next up, Pumpkin Ginger Walnut Muffins, adapted from Simple Recipes. These are great to bring to holiday parties, you could even throw a little cream cheese frosting on top and have something very similar to carrot cake. Also, if you have any pumpkins left over from Halloween, chop them into quarters, clean the insides and pop them in the oven for 30 minutes. You can use the innards for soup, bread, muffins, cookies, you name it! Here's how to make the muffins:

Preheat oven to 350 F, oil standard muffin cups with butter.

1 1/2 cups flour
1/2 tsp salt
1/2 cups sugar
1 tsp baking soda
1/2 tsp nutmeg (plus a little)
1/2 tsp cinnamon (plus a little)
1 cup pumpkin puree
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1 tsp ground ginger
1 cup chopped walnuts

Combine the flour, salt, sugar, baking soda, nutmeg and cinnamon in a bowl, and mix together. Mix the pumpkin puree, melted butter, eggs, water, and ginger in separate bowl. Combine with flour mixture and stir until evenly moistened. Add the walnuts in portions and mix into the batter.

Bake for 25-30 minutes. Makes 12 muffins.


Pumpkin Ginger Walnut Muffins

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