Muffin Monday: Rocky Road Muffins

The minute I saw this in my inbox, I threw my healthiness out the window. This muffin was made to be enjoyed in its oozy gooey sinful form. So with a giggle, I bought some white self rising flour & the rest of the sweet ingredients.

I really felt like a mad scientist putting this concoction together. Sure it was a little more time consuming than most recipes I’ve done so far, but who would complain about chopping up chocolates? Not me for sure!

What I pulled out of the oven was a golden brown, sticky, & saccharine treat. Moist, a bit dense of course, with the walnuts, marshmallows, and chocolate proving that this isn’t just reserved for its ice cream counterpart.

Rocky Road Muffins

Ingredients

  • 2 cups self rising flour
  • 1 tsp baking powder
  • 3 tbsp cocoa powder
  • 3 oz semi sweet baking chocolate, chopped
  • 1/2 cup walnuts
  • 1/4 cup mini marshmallows
  • 2/3 cup brown sugar
  • 3/4 cup milk
  • 2 eggs
  • 5 tbsp butter

Cooking Directions

  1. Preheat the oven to 400F. Grease or line a 12 hole muffin pan.
  2. In a large bowl, combine the flour, baking powder, cocoa powder and marshmallows. Set aside.
  3. Reserve about 1/3 of the chocolate chunks and walnuts and add the rest to the flour mixture.
  4. In a separate bowl, combine sugar, milk, eggs and butter.
  5. Stir the egg mixture into the dry ingredients just until combined.
  6. Spoon dollops into muffin cases and sprinkle chocolate and nuts on top. Press them gently into the batter
  7. Bake for 18-20 minutes or until a toothpick comes out clean.
  8. Cool for 5 minutes and transfer to wire rack

 

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Muffin Monday: Apple Muffins

Everyone has a kitchen disaster.

Well it was my turn this week.

The original recipe called for canned apples, which I’d never seen, so I substituted applesauce. I thought it’d come out great.

It smelled like fall in my kitchen but it sure didn’t look like it. Instead, the applesauce made the muffins very dense so there was no rise at all. They looked like I could hurt someone with them. Surprisingly, they were moist & the applesauce was more than apparent. Although they tasted good, I wish they looked good.

 

My camera battery also died when I was about to take a picture of these. I guess even the camera was embarrassed!

With that being said, I’ll give you the original recipe I was sent so you don’t make the same mistake I did!

Apple Buttermilk Muffins

Ingredients

  • 2 1/2 cups self rising flour
  • 3/4 cup packed brown sugar
  • 1 tsp cinnamon
  • 14 oz canned apples
  • 1 egg
  • 2/3 cup buttermilk
  • 1/2 cup vegetable oil

Cooking Directions

  1. Preheat oven to 400 degrees
  2. Grease or line a 12 hole muffin pan
  3. In a large bowl, combine flour, sugar and cinnamon. Stir in the apple. Do not over mix.
  4. In a measuring jug or medium bowl, combine egg, buttermilk and oil.
  5. Pour the buttermilk mixture into the apple mixture and mix gently.
  6. Bake in a preheated oven for 15-20 minutes.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week

Muffin Monday: Blueberry Muffins

Each week when we are given the recipe for the next Muffin Monday, we are permitted to modify the recipe. Well I really went off the beaten path with this one. This week’s muffin was zucchini muffins. When I told that to my husband, he made a face. When I said I could modify, he said he wanted blueberry muffins! Talk about a change up. The original recipe was of course more savory than sweet so I went ahead & followed a different recipe I found on my All Recipes app. There were so many to choose from. Not surprising since blueberry is a popular choice. In hindsight I realize I could’ve used a recipe from one of my many cookbooks but what the hey, right?

They came out with a nice golden brown color. Quick & easy & the hubs loved them too.

Since it’s just him & I at home & the pups can’t have muffins, he’s been taking the rest to work. The muffins have gotten so popular that the guys at the office ask him on Monday mornings “What kind of muffin is it this week?”

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Blueberry Muffins (From AllRecipes.com)

3/4 cup milk
1/4 cup lemon juice
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/4 cup vegetable oil (I used 1/4 cup applesauce)
1 cup fresh or frozen blueberries

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

Muffin Monday: Pumpkin Spice Muffin

This week’s Muffin Monday assignment was a carrot spice muffin. However, I’m not a huge fan of carrot and I immediately changed it to pumpkin. There’s really nothing that reminds me more of fall than pumpkins. I had recently used a mere two tablespoons of canned pumpkin for my homemade pumpkin latte so I figure why not use the leftovers for muffins? And what better way to welcome fall!

This recipe has been modified from the original sent to me.

 

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Pumpkin Spice Muffins

Ingredients

 

◦                                  1 1/2 cups whole wheat flour

◦                                  1 teaspoon baking soda

◦                                  1 teaspoon baking powder

◦                                  1/2 teaspoon salt (optional)

◦                                  1/2 teaspoon cinnamon

◦                                  1/4 teaspoon nutmeg

◦                                  1/8 teaspoon cloves

◦                                  1/3 cup brown sugar

◦                                  1 egg

◦                                  1/2 cup yogurt

◦                                  1/3 cup applesauce

◦                                  1/2 teaspoon vanilla

◦                                  1 cup canned pumpkin

Directions

- Preheat the oven to 400F

- In a large bowl, mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, cloves.

- In another bowl, mix together wet ingredients- brown sugar, egg, yogurt, applesauce, vanilla and the pumpkin.

- Gently mix wet and dry ingredients together until just moistened.

- Bake for about 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean

 

 Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week

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Pumpkin Spice Muffin
My variation of Muffin Monday’s weekly bake along. This recipe came from whole foods
Ingredients
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1/3 cup brown sugar
  • 1 whole egg
  • 1/2 cup plain yogurt
  • 1/3 cup applesauce
  • 1/2 teaspoon vanilla
  • 1 cup canned pumpkin
Instructions
- Preheat the oven to 400F
- In a large bowl, mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, cloves.
n another bowl, mix together wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the pumpkin
- Gently mix wet and dry ingredients together until just moistened.- Bake for about 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean
Details

Prep time: Cook time: Total time: Yield: 12 muffins

Muffin Monday: Grape Jelly Muffins

Starting to get the hang of baking. This recipe was referred to as being super easy but honestly I beg to differ. This was actually one of the harder ones I’ve done simply because I had issues with putting the filling into the muffins. I ran out of batter too for the last row and overall the muffins didn’t look as pretty as previous recipes but in the end they still tasted good.

 

Jam Filled Muffins:(adapted from allrecipes.com)

1 3/4 cups Flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2/3 cup milk
1/3 cup butter or margarine, melted
2 eggs
1 teaspoon grated lemon peel
1/2 cup jam ( of your choice)

Preheat the oven to 400F
In a large bowl, combine flour, sugar, baking powder and salt.
In another bowl, lightly beat eggs, milk, butter and lemon rind.
Pour into the dry ingredients and the stir until moistened.
Spoon half batter, make a well, add jam, spoon the remaining batter and bake in a preheated oven for 20-25 minutes until the top is golden.

 

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Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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Jam Filled Muffins
Here’s another Muffin Monday bake along recipe. Adapted from allrecipes.com
Ingredients
  • 1 3/4 Flour
  • 1/2 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup melted butter
  • 2 whole eggs
  • 1 tsp lemon zest
  • 1/2 cup jam of your choice
Instructions
Preheat the oven to 400FIn a large bowl, combine flour, sugar, baking powder and salt.In another bowl, lightly beat eggs, milk, butter and lemon rind.Pour into the dry ingredients and the stir until moistened.Spoon half batter, make a well, add jam, spoon the remaining batter and bake in a preheated oven for 20-25 minutes until the top is golden.
Details

Prep time: Cook time: Total time: Yield: 12 muffins

Muffin Monday & Blogiversary

This was my second time making muffins which I’ve nicknamed the heavenly muffins. Why? because they’re the “healthy” kind. It did use whole wheat flour and honey & only 2 eggs so that’s gotta count for something right? The taste was subtle but just the right amount of sweetness too. I liked that it was healthier but didn’t taste like cardboard. I do like raisins but only in small amounts. Next time I’ll try cranberries.

Also, I used plain non fat yogurt & I used white unbleached flour since I didn’t have wheat.

It’s also my 2nd blogiversary! Who would’ve thought I’d make it this far? Thanks to all my readers for your support! :)

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Granola Muffins

Ingredients: 
1 cup granola
1/2 cup low-fat milk
1 cup golden raisins
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large or extra large eggs
1/4 cup mild honey, such as clover
1/2 cup buttermilk or plain low-fat yogurt
1/4 cup canola oil
1 teaspoon vanilla extract

- Preheat the oven to 375ºF with a rack in the middle. Grease 12 muffin cups.

- In a bowl combine the granola and milk in a bowl and let sit for 30 minutes. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels.

- Sift together whole wheat flour, baking powder, baking soda, and salt.

- In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour, then fold in the granola and raisins. Combine well

- Spoon into muffin cups, filling each about 3/4 full.

- Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.

Yield: 12 muffins

 Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

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Granola Muffins
Muffin Monday Bake Along
Ingredients
  • 1 cup granola
  • 1/2 cup low fat milk
  • 1 cup raisins
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 whole eggs
  • 1/4 cup mild honey
  • 1/2 cup plain yogurt
  • 1/4 cup canola oil
  • 1 tsp vanilla extract
Instructions
- Preheat the oven to 375ºF with a rack in the middle.- In a bowl combine the granola and milk in a bowl and let sit for 30 minutes. Meanwhile, cover the raisins with hot water and soak for 15 minutes. Drain and dry on paper towels.- Sift together whole wheat flour, baking powder, baking soda, and salt.- In medium bowl, beat together the eggs, honey, buttermilk or yogurt, canola oil and vanilla. Quickly whisk in the flour, then fold in the granola and raisins. Combine well
- Spoon into muffin cups, filling each about 3/4 full.- Bake 20 to 25 minutes, until lightly browned. Cool in the tins for 10 minutes, then unmold and cool on a rack.
Details

Prep time: Cook time: Total time: Yield: 12 muffins

Muffin Monday: Peanut Butter Snickers Muffins

I’ve avoided baking for most of my life. Sure there was that mandatory home ec class that was fun but that was about it. There’s something about the exactness of baking and the fact that when I’ve tried it, it doesn’t look pretty that has made me avoid it with a 10 foot pole with the exception of puddings and crepes.

Well, with a little coaxing, I finally participated in Muffin Monday. Let me tell ya, as a non baker, it wasn’t bad. It was actually pretty fun. It helped that the recipe called for Snickers, my favorite candy. The whole process was actually quick and painless. Personally, I think it could be sweeter. I’ll add more Snickers… and then take an extra couple of laps at the rink. Other than that I’m proud of what I’ve accomplished! I’ll just say it now, I can’t wait for the holidays so I can try this again!

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Snickers and Peanut Butter Muffins

Recipe: Nigella Lawson

Yield: 12 muffins

1 2/3 cups flour

6 tablespoons sugar

1 ½ tablespoons baking powder

1 pinch salt

6 tablespoons chunky peanut butter

¼ cup unsalted butter, melted

1 large egg, beaten

¾ cup milk

3 regular size Snickers bars, chopped

12-cup muffin pan with paper baking cups

Preheat the oven to 400ºF. Stir together flour, sugar, baking powder and salt. Add the peanut butter and mix. Add the melted butter and egg to the milk, and then stir this into the bowl. Mix in the Snickers pieces and spoon into the muffin cups. Bake for 20 to 25 minutes, or until the muffins are fluffy and golden. Let them cool on a wire rack.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.

print recipe
Peanut Butter Snickers Muffins
My first bake along with Baker Street. These are some sweet muffins.
Ingredients
  • 1 2/3 cups flour
  • 6 tbsp sugar
  • 1 1/2 tbsp baking powder
  • 1 pinch salt
  • 6 tbsp peanut butter
  • 1/4 cup unsalted butter, melted
  • 1 whole egg
  • 3/4 cup milk
  • 3 chopped snickers bars
Instructions
Preheat the oven to 400ºF. Stir together flour, sugar, baking powder and salt.Add the peanut butter and mix. Add the melted butter and egg to the milk, and then stir this into the bowl. Mix in the Snickers pieces and spoon into the muffin cups. Bake for 20 to 25 minutes, or until the muffins are fluffy and golden.Let them cool on a wire rack.

Details

Prep time: Cook time: Total time: Yield: 12 muffins

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