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Posts Tagged ‘muffin’

Blueberry-Pumpkin Muffins

Here in Virginia we get some of the most beautiful days from mid September to late October. The temperature have changed from hot to perfect, and it’s time for Fall colors, pumpkins and Halloween. And so we must have  a pumpkin recipe! I came across this recipe and at first I didn’t think blueberries and pumpkin would compliment each other, but they do, and the oat topping brings an extra layer of delish to these tender muffins. So if you like, give them a try and enjoy your Fall 🎃🍁

Blueberry-Pumpkin Muffins (makes 15 muffins)

Ingredients:

2 1/2 cups all-purpose flour (340 g)

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

2/3 cup buttermilk (155 ml)

1/2 cup canned pumpkin (130 g)

1 teaspoon vanilla sugar

1/2 cup unsalted butter, at room temperature (112 g)

1/2 cup sugar (105 g)

1/4 cup packed brown sugar (40 g)

2 eggs, at room temperature

1/2 cup fresh blueberries (90 g)

For topping:

3 tablespoons unsalted butter (40 g)

1/4 cup packed brown sugar (40 g)

2 tablespoons old-fashioned oats (15 g)

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

3-4 teaspoons all-purpose flour

Directions:

Preheat oven to 350 degrees F (176 degrees C). Line muffin tin with paper liners.

In a medium bowl combine flour, baking powder, salt and baking soda, set aside.

In a small bowl combine buttermilk, pumpkin and vanilla, set aside.

In a large bowl beat butter, sugar and brown sugar until light and creamy. Add eggs, one at the time, beating after each. On low speed add alternatively flour mixture and buttermilk mixture in small increments. Beat just until combined, batter with be somewhat stiff. Fold in blueberries.

Drop spoonfuls of batter into muffin liners filling each 2/3 full.

For topping: melt butter in microwave and add to brown sugar, oats, cinnamon and salt. Stir well. Add flour and stir to thicken. Sprinkle topping over muffin batter.

Bake in preheated oven for 18-21 minutes or until a toothpick comes out clean. Cool in muffin baking tin on a cooling rack for 5 minutes before taking muffins out of baking tin. Serve warm or at room temperature. Enjoy

Source: slightly adapted from Better Homes and Gardens magazine.

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Banana And Date Muffins

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Banana and Date Muffins

I know, I know. These muffins look so dull and boring. And you’r right, they do look dull and boring. BUT they are soft, spongy, delicious and healthy. So for those of you whos New Years resolution was to eat healthier, this one is for you. Personally I can do without the chocolate chips on top, the muffins are wonderful all by themselves. I hope you enjoy them as much as I did.

Banana and Date Muffins (makes 10-11 muffins)

Ingredients: 

1 cup pitted whole dates (150 g)

2 cup oats (170 g)

3 rips bananas

2 eggs

1 teaspoon baking soda

a pinch of salt

a big pinch of cinnamon

optional, chocolate chips for sprinkling

Directions:

Preheat oven to 350 degrees F (176 degrees C). Grease a muffin tin and set aside.

Remove the pits from dates and place in a heat-proof bowl. Bring a small amount of water to a boil and pour water over dates, let sit for 10-15 minutes.

Drain water from dates. Place dates, oats, bananas, eggs, baking soda, salt and cinnamon in a food processor or a blender and process until smooth. This could take a couple of minutes depending on the softness of the dates. Pour batter into prepared muffin tin, sprinkle with chocolate chips if desired. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Enjoy!

Source: adapted from Pinch Of Yum

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