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Sugar Dish Me

"if you can read, you can cook" -my momma

Posts Tagged ‘muffins

Strawberry Muffins

with 13 comments

chopped strawberries for muffins

I do realize that it isn’t strawberry season anymore. So let me explain.

Evan LOVES strawberries. And when I spied them on sale at the end of the season I got just a little overzealous with my purchase. He happily raided the strawberry container in the refrigerator for about 4 days, and then some of the berries lost their luster. Bruises appeared here and there and my little guy lost all interest.

I felt sort of guilty about buying too much because I reeeeeeally hate waste.

And so… muffins.

fresh or frozen strawberries

But before I break down the superb nature of these crazy awesome complex carbohydrates… a few changes!

SugarDishMe.com is moving! Okay but not really. It will still be sugardishme.com. I’m just moving my web hosting around (I posted a little note on Facebook last week, so those of you that follow there already had a heads up) which is basically like one gigantic brain-melting headache. The new site is built and I honestly thought everything would be done about a week ago but it takes 7-10 days for the domain to move and then another few days for the name servers to propagate.

Hey! Look at that! That sounds like I know what I’m talking about! (I don’t.)

What I DO know is that I haven’t posted here thinking that I would just publish this post there, except the recipes are piling up and I haven’t talked to you all since SATURDAY. And I missed you.

Oh! Before I forget…Trailer Trashtastic is still alive and well and I actually found time to update it last week, so there’s that. Especially if you’re interested in mobile home living/decorating/solutions, or maybe you’d just like to laugh at my wallpaper? Anyway… I’ve got a few cool projects set to go up in the next week or so.

leftover fruit muffins

Okay, so strawberry muffins. This is what happens when I buy too much fruit. Or when I buy fruit that just totally disappoints me (yeah. I’m talking about you, GRAPEFRUIT.) . Blackberries I think would be pretty amazing here. Chopped apples would, too. If you were clever enough to freeze your summer bounty (or if you are in the habit of stocking up on frozen berries, you know, just in case) then use some of it here! Seriously.

whole wheat strawberry muffins
These babies were my breakfast for three days straight. And my snack. And Evan’s snack.

It got down to paper, rock, scissors for the last muffin. I was paper. PAPER COVERS ROCK!!!

Buuuut I shared. Because Evan is really cute. And I thought that hoarding all the muffins from my nine year old might set a bad example.

strawberry muffins

Whole Wheat Strawberry Muffins

1/2 cup (1 stick) butter, at room temperature

1 1/2 cups granulated sugar

4 eggs

zest of 1 lemon

1 cup buttermilk (I used reduced fat)

1 1/2 cups chopped fresh or frozen strawberries

2 cups whole wheat flour

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Pre-heat the oven to 350. Line a muffin pan with paper liners or grease the pan.

In a large mixing bowl, cream the butter and sugar together until its light and fluffy. Add the eggs one at a time, beating after each addition until just combined. Mix in the lemon zest and buttermilk. Using a rubber spatula, stir in the chopped strawberries and coat them with the eggy buttermilk mixture.

In another bowl whisk together the flours, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet and divide the batter between the prepared muffin cups, filling them about 3/4 full (I got 18 muffins out of this recipe). Bake for 25-30 minutes, until golden brown on top and a pick inserted into the center of the muffin crown comes out clean.

wholesome morning muffins

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Written by Heather @ Sugar Dish Me

October 3, 2012 at 7:24 pm

Blueberries and Lemons

with 25 comments

blueberry lemon muffins
Did you know that in order for a blueberry bush to produce, you have to plant two bushes, each a different variety? I had no idea. Obviously I’m not much of a farmer.

Or much of a gardener.

I’d like to tell you that I am responsible for growing these berries, but that would be the tallest tale. I like to reserve my extreme exaggeration for stories about my kids or a recap of my most recent source of public irritation. Let’s say, for example, we are having a family birthday party at my mom’s house on the lake. And while the whole family is in the yard, some complete strangers on a dinky fishing boat just float on up to the dock and decide to hang out and fish awhile. And stare at our family birthday party. And be weird.

It’s like the lake front equivalent of driving to a neighborhood you don’t live in, parking in front of a house you’ve never been to, and then loitering on the curb with a cooler of beer. Except with fishing poles.

I’m convinced that these guys MUST be related to the weirdos that wander uncrowded public beaches and then, in the middle of their walk, just decide to sit down and rest right in front of our family canopy where we are all sunbathing and watching the kids play in the water, effectively blocking our view of the children and invading our personal space all at once. It’s ESPECIALLY weird when there’s 100 yards of empty beach on either side of us.

I would like to note that women do not do this.

I would also like to note that the space-invading dock fishers were wholly unaffected by an army of barking dogs standing on the dock and scaring away all the fish. AND that I actually didn’t exaggerate any of this.

making blueberry muffins
So I didn’t grow the blueberries, but I DID buy like 34,000 of them because they were really cheap. And in season. And tasty.

lemon zest
It would be considered a criminal act in this house if I were to purchase blueberries and not make muffins for the little boys. I think it should be considered a criminal act in the world for people to just plain old ignore spatial decency. RUDE.

sticky thick muffin batter
Blueberry Lemon Poppy Seed Muffins made a thick, sticky, buttery batter. I licked my fingers.

flour, sugar, butter; streusel toppingThis streusel-ey crumbly topping made delicious muffins even delicious-er. Adding a topping to already awesome muffins is the opposite of rude. IN FACT, it will make you way way way more friends than showing up uninvited at the birthday parties of strangers.

muffin tinProbably most things will make you way more friends than crashing someone’s front yard, but these muffins will elevate you to hero status.

blueberry lemon poppy seed muffins with streusel topping
That is not even close to an exaggeration.

Blueberry Lemon Poppy Seed Muffins (from Joy the Baker)

Ingredients

7 tablespoons unsalted butter

1/3 cup milk

1 egg plus 1 egg yolk

1 teaspoon vanilla

1 1/2 cups all purpose flour

3/4 cupgranulated sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

zest of 1 lemon (about a tablespoon)

1 tablespoon poppy seeds

1 1/2 cups fresh blueberries

3 tablespoons unsalted butter

1/2 cup all purpose flour

3 tablespoons granulated sugar

To Make

Pre-heat the oven to 375. Line a muffin pan with paper cups.

Brown the butter. Melt it in a saucepan over medium heat. After it gets frothy and then sounds like your morning bowl of Rice Krispies for a bit, the butter will settle down and begin to brown. You’re looking for a medium golden brown color and a little bit of a nutty smell. Pour the butter immediately into a small bowl so it doesn’t continue to burn.

In a medium bowl whisk together the milk, egg, yolk, and vanilla. Set it aside.

In a large bowl whisk together the flour, sugar, baking powder, and salt. Dump the milk/egg mixture into the flour mixture and mix it all together. Stir in the lemon zest, poppy seeds, and blueberries until it’s all just combined and then distribute the batter evenly between the 12 lined muffin cups.

Using your fingers, crumble the last 3 tablespoons of butter with the flour and sugar until coarse crumbs are formed. Sprinkle the mixture over the muffin batter.

Bake them for 18 to 20 minutes until the crumbly topping is golden and a skewer inserted into the center of the muffins comes out clean.

eat the muffins

Written by Heather @ Sugar Dish Me

August 13, 2012 at 10:00 am

Lemony Snickety Snack

with 19 comments


The upcoming Easter holiday inspired me to buy a ridiculously large bage of lemons and then proceed to add lemon juice, lemon slices, and lemon zest to everything I’m cooking. When I plunked the gimantico bag of lemons into the shopping cart, ignoring the raised eyebrow that Chad threw my way (he has learned not to question my grocery shopping habits, but it doesn’t stop him from pulling a face), all I kept thinking was, “Lemony Snicket, ” which makes absolutely zero sense.

Lemony Snicket is the chosen pen name for the author that wrote A Series of Unfortunate Events.

I think “Lemony Snicket!” sounds like an acceptable expletive substitute like “Shut the Front Door!” or “Fudge!” or “Oh, snap!”

I made the mistake of Googling my random thought and the Urban Dictionary gave me an education.

snickety snack: 1. a unit of time… 3. representative of any individual or thing that embodies the true nature of snickety snack… 5. an exclamation of excitement or extreme happiness

I have decided that these muffins embody the true nature of snickety snack.


In a large bowl rub together sugar and lemon zest until the sugar is moist and the lemon fragrance is strong. This was the highlight of my day. The kitchen smelled lemony and sweet and the moist sugar felt like an expensive spa treatment on my fingertips.


Dry ingredients are whisked together with the sugar and lemon zest in the large bowl, and wet ingredients are whisked together in the other. I used half all purpose flour and half whole wheat. I also substituted light sour cream.


Gently but quickly whisk the wet ingredients into the dry; be sure not to overmix.


Stir in the poppy seeds until they are evenly incorporated. Poppy seeds take the prettiest pictures…


I buttered the muffin cups and spread the batter evenly between them. I baked them at 375 for about 18 minutes- a knife poked into the middle of one of the golden topped muffins came out nice and clean.


Whole wheat muffins with lemons and poppy seeds; lemony snicket!

I made my modified version of this recipe from one adapted by Brown Eyed Baker. Hers was adapted from the baking guru herself, Dorie Greenspan. After a pretty extensive internet search of recipes for lemon and poppy seed muffins, I found that every site from Allrecipes.com to Joy the Baker used a slight variation of this same recipe.

The reason?

It’s worth it. Snickety snack.

Lemony Poppy seed Muffins

Ingredients

2/3 cup sugar

grated zest and the juice of one large lemon

1 cup all purpose flour

1 cup whole wheat flour (you could use 2 cups all purpose if you haven’t any whole wheat on hand)

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup light sour cream

2 eggs

1 teaspoon vanilla

1 stick of butter, melted and then cooled to room temperature

2 table spoons poppy seeds

To Make

Preheat the oven to 375. Butter a muffin pan or line with paper muffin cups. In a large bowl rub together the sugar and lemon zest until the sugar is moist and the zest is fragrant. Juice the lemon into a smaller bowl. In the large bowl whisk in the flour, baking powder, baking soda, and salt. In the smaller bowl whisk together the lemon juice, sour cream, eggs, vanilla and butter. Pour the wet ingredients into the dry ingredients and gently stir until incorporated. Batter will be slightly lumpy- careful not to overmix. Stir in the poppy seeds until evenly combined and divide the batter evenly between the 12 muffin cups. Bake for about 18 minutes, or until a pick or knife inserted into the center of a muffin comes out clean and the tops are golden. Let the muffins cool for about 5 minutes before removing from the pan to cool completely.

Written by Heather @ Sugar Dish Me

March 29, 2012 at 10:47 am

Posted in Breads, Breakfast, Sugar

Tagged with , , ,

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