Banana Muffins

These are handed down from my mom, and I have no idea what book she may have originally grabbed these from.  The trick to moist, yummy banana muffins is really old bananas.  I let mine get so brown that you can't see a single bit of yellow left on them, and then I freeze them if I'm not going to use them right away.  It's easy to pull them out of the freezer and let them sit in the sink to thaw for anytime-banana-muffins.

Mix together:

• 3 overripe bananas
• 3/4 cup white sugar
• 1 egg
• 1/3 cup veg. oil (ie. canola)

Separately, combine:

• 1 1/2 cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• chocolate chips as desired (I usually add a big handful, 1/2 cup or so)

Crumble topping (this is heavenly but I am usually too lazy):

• 1/3 cup packed brown sugar
• 2 Tbsp flour
• 1/8 tsp cinnamon
• 1 Tbsp butter (tip: freeze the butter and then you can grate it so it's easier to mix in)

Combine wet and dry ingredients and mix with a spatula until just moistened.  Spoon into a greased muffin tin.  Sprinkle the topping on each muffin and bake at 375 degrees F for 18-20 minutes, or until a toothpick comes out clean (if doing mini-muffins, I find about 15 minutes is enough).  Enjoy!

Eggnog-Raspberry Muffins

These muffins are taken from inspiredbycharm.com and are a nice light, sweet muffin. I really like that the eggnog does not overpower the muffin. I didn't have cranberries so I picked the next most tart berry I had in my freezer - raspberries.  The original recipe is posted with beautiful pictures so please go there and admire Michael's skills.


Dry ingredients:

• 2 cups flour
• 3/4 cups sugar
• 1 tsp baking powder
• 1/2 tsp nutmeg
• 1/2 tsp baking soda
• 1/2 tsp salt

Wet ingredients:

• 1 egg
• 3/4 cup eggnog
• 1/4 cup vegetable oil
• 1 teaspoon vanilla
• 1 cup fresh (or frozen if you're like me and that's all you have) berries

Mix wet ingredients briefly into the dry ones and spoon into a muffin tin (lined or greased). I prefer to make 10 larger muffins and they rise quite well.  Bake at 350 degrees for about 20 minutes (toothpick test).  I baked my larger ones for more like 26 minutes.

Optional crumb topping (that I'm usually too lazy to bother with - the muffins are good enough):

• 1/2 cup sugar
• 5 tablespoons flour
• 1/2 teaspoon nutmeg
• 4 tablespoons cold unsalted butter, cut into pieces or grated

Apple Muffins

I have a box of apples ripening on my counter so I made these the other day. My husband (who as a rule is not sentimental) says he remembers this was the first thing I ever baked for him.  Aww. I'll take what I can get.  No idea what the recipe is from - I will credit my mom and Grandma.  These are the perfect autumn treat when the fireplace is going and it hasn't stopped raining in three weeks.

They don't rise much so if I want regular-to-large-sized-muffins I will actually pour this entire recipe into half of a muffin tin. So if you want 12 large muffins, I would double it. And I put lots of apple because it's yummy.  They are satisfying, so consider it nearly a meal.

Mix dry ingredients:

• 1 1/2 cups flour
• 1/2 cup sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon (or a bit more)
• Fold in 1-2 cups (peeled) diced apple

Mix wet ingredients separately:

• 1 egg
• 1/2 cup milk
• 1/4 cup veg oil

Mix wet ingredients briefly into dry until just mixed and pour into greased muffin tins. Bake at 400 degrees for about 20 minutes, 24 minutes if making large ones. Test with a toothpick. 

Mixed Berry Whole Wheat Muffins

These muffins are healthy!  Yay!  This recipe is from skinnytaste.com, found here.  I recommend checking out her pictures, because I can't do these muffins justice.

I cut down the sugar even a tiny bit more and have found that it's best when using a very flavourful fruit for the puree - if using strawberries as suggested, make sure they're small and fresh... I wouldn't recommend frozen large ones that come in a package because they make the muffins a bit bland.  I also wouldn't recommend pureeing a blueberry and blackberry mix... because though the muffins will still taste great, they will look black and burnt!  My favourite rendition uses a tart applesauce, made in the crock pot from my in-laws' apples.


Mix together:

• 1 cup whole wheat flour
• 1 cup white flour
• 1/4 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt

In another bowl, mix:

• 1 1/2 cups pureed strawberries (from about 16 oz strawberries) --> or applesauce
• 1 large egg, beaten
• 1 tsp vanilla extract
• 2 tbsp melted butter or margarine

Fold the wet ingredients into the dry ones, then add 1 cup of berries and fold them in. I recommend raspberries and blackberries - blueberries work too but I prefer the more tart taste of the others. 

Bake at 325 degrees for about 25 minutes - toothpick test. Mini-muffin bake time can be shortened by a couple minutes.  Enjoy!  

Apple Crumble

Topping:

• 3/4 cup flour
• 3/4 cup brown sugar
• 1/4 cup rolled oats
• 1 tsp cinnamon, nutmeg
• 1/3 cup melted butter or margarine

Fruit filling just requires a pinch of salt, cinnamon, and a bit of sugar to lightly coat the fruit.  Standard recipe would be granny smith apples but nectarines (as above) or blackberries make an excellent summer treat!

375 for 30 min or until apples are soft when poked with a fork.  Best when served with ice cream.  

Berry Galette

This tasty treat was taken from a good old-fashioned book - Food Made Fast - Baking from Williams-Sonoma.  This is a quick-and-easy treat if you already have pastry dough in the fridge or freezer. Here's a link to my mom's fabulous pie crust.

• 4 cups berries (I use a mix of blue/black/raspberries)
• 2 Tbsp lemon juice
• 1/4 c. sugar
• 3 Tbsp flour

I strayed from my usual precise measurements for this because hey - it's filling.  Precision is not required here.  You can afford to be sloppy.  Toss everything together. 

Roll out the pie crust (on a floured surface) into a large circular shape and place on a baking sheet lined with parchment paper. Spoon the filling onto the dough, leaving a 2-inch border.  Fold up the edge and pleat loosely (or do whatever else your heart desires).  If you like to brush your pastry with butter or egg feel free but I like it "natural."  Bake until the filling bubbles adn the pastry is golden brown - about 25 minutes at 425° F. Cut into pie-slice shapes and serve, warm if you can and with ice cream if you really want to enjoy it. 

Scones

I don't know where I originally obtained this recipe but here is my version.  These are great because you can add whatever "feature" ingredient you like.

The key to flaky layers is cold butter, sliced in in flaky pieces. However if you're lazy and have a food processor, that is an easy way to cut the butter in.

Dry:

• 2 cups flour
• 1/3 cup sugar (I often use slightly less)
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup margarine (or slightly less than 1/2 cup if using butter)
• 1/2 cup frozen fruit (tart fruit is best... if using sweet fruit like blueberries you may want to add a touch of lemon zest or lemon juice)

Wet:

• 1/2 cup milk (or buttermilk)
• 1 egg
• 1 tsp vanilla

Preheat the oven to 400 degrees. Mix the dry ingredients up to the margarine, then cut that in or pulse a few times in the food processor. Mix the fruit into the dry mix with a spatula.

Mix the milk, egg, and vanilla in a bowl with a fork.  Add your dry mix and stir briefly until dry and wet mixes are crumbly. Don't over-mix. Pull together dough with your hands until it looks like this:

Grease a cookie sheet (or line with parchment paper) and form your scones. Either flatten one large circle and but into eighths, or divide your dough into about 8 pieces. Shape into triangular forms (if you're feeling fancy) or just scoop some dough with a small measuring cup and drop it onto the sheet for a rough shape. Sprinkle a pinch of raw sugar on the top of each scone if desired. Bake for 15-17 minutes. 

Voila!  Warm and yummy. Serve with butter or eat them plain.