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RECIPE ROUNDUP
Mad for Muffins
By Shannon Oelrich
I have to admit, I don’t make muffins very often. But whenever I do,
it’s like a revelation. They’re so easy! Most can be made in one
bowl. And, unlike a cake, you don’t have to worry about appearance—those
handy paper liners hem them in and make them easy to transport. I just love
that there’s such a small bit of fuss for a big payoff: the appreciation
you’ll get from those with whom you share them.
This fantastic recipe, from Great Coffee Cakes, Sticky Buns, Muffins &
More by Carole Walter (Clarkson Potter, 2007), takes a little more work
than most, but the results are worth it. Walter writes, “These blueberry
muffins are absolutely heavenly. They are flavored with a hint of lemon zest
and are topped with a thick layer of buttery streusel crumbs. To overcome the
problem of the berries sinking to the bottom of the muffins, instead of folding
the berries through the batter, I top the batter with a handful of berries.
Then I cover the berries with a generous handful of streusel. The blueberry
muffin lovers in your life are in for a real treat.”
ZACH’S BLUEBERRY BUTTERMILK MUFFINS WITH STREUSEL TOPPING
1 small recipe Carole’s Favorite Streusel (see below)
1 3/4 cups all-purpose flour, spooned in and leveled
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup (11/3 sticks) unsalted butter, slightly firm
2 teaspoons finely grated lemon zest
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup buttermilk
1 1/2 cups fresh blueberries, washed and well dried
Prepare a small recipe of Carole’s Favorite Streusel. Set aside.
Position the racks in the upper and lower thirds of the oven. Heat the oven
to 375 degrees. Line 14 muffin cups with paper or foil cupcake liners.
In a large bowl, thoroughly whisk together the flour, baking powder, salt and
baking soda. Set aside.
Cut the butter into 1-inch pieces and place in the bowl of an electric mixer
fitted with the paddle attachment. Add the lemon zest and mix on medium speed
until smooth and lightened in color, about 1 minute. Add the sugar in a steady
stream, then blend in the egg and vanilla, scraping down the side of the bowl
as needed.
Reduce the mixer speed to low and add the flour mixture alternately with the
buttermilk, dividing the flour into three parts and the buttermilk into two,
starting and ending with the flour. Mix just until blended after each addition.
Portion half scoops of the batter into the prepared pans using a No. 16 ice
cream scoop (1/4-cup capacity). [Editor’s note: A half scoop would
be 1/8 cup of batter.] Place a layer of blueberries evenly over the batter,
then place a dollop of batter on top of the blueberries. It’s OK for the
berries to show. Take a handful of the streusel topping and crumble it over
the batter and berries, completely covering the tops of the muffins with the
crumbs. Press gently to adhere. Brush any stray crumbs from the top of the muffin
pans using a small pastry brush.
Bake for 25–30 minutes, or until the streusel topping is golden brown.
To ensure even baking, toward the end of baking time, rotate the pans top to
bottom and front to back. Remove from the oven and place on a rack to cool.
Store at room temperature, tightly wrapped in aluminum foil, for up to three
days. These muffins may be frozen. Makes 14 muffins.
CAROLE’S FAVORITE STREUSEL
(Small Recipe)
6–7 tablespoons unsalted butter
1 cup all-purpose flour, spooned in and leveled
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons finely chopped walnuts or pecans (optional)
Place butter in a 2-quart heavy-bottomed saucepan and heat until almost melted;
remove from heat and cool to tepid.
Whisk together the flour, sugar, cinnamon, baking powder, salt and nuts if
using. Add to the butter and stir with a fork until blended and mixture begins
to form crumbs. Gently squeeze the mixture with your hand to form larger lumps,
then break them apart with your fingertips. Before using, let the streusel stand
for 10–15 minutes.
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WEB-ONLY BONUS RECIPE
ORANGE CREAM CHEESE MUFFINS WITH PEPITA CRUNCH
Pepita Crunch
1 large egg white (reserve yolk)
2 tablespoons plus 1 teaspoon granulated sugar
1⁄2 cup pepitas
In a small bowl, whisk together the egg white and 1 tablespoon of the granulated
sugar. Add the pepitas, tossing to coat well with the egg/sugar mixture. Pour
into the prepared cookie sheet and spread evenly in a single layer. Sprinkle
1 more tablespoon of the sugar over the pepitas. Bake for 7-8 minutes, stir
the pepitas with a fork, and bake for another 7 minutes. Remove from the oven,
stir the pepitas, sprinkle with the remaining 1 teaspoon of sugar, and bake
for another 3 minutes. Remove from the oven and allow to cool. Break up any
clusters with your fingertips and set aside.
Muffins
1⁄2 small navel orange, cut into 6-8 pieces (zest, pith, and flesh)
4 ounces cream cheese, at room temperature, broken into 3-4 pieces
2 cups all-purpose flour, spooned in and leveled
1⁄2 teaspoon baking powder
1⁄2 teaspoon salt
1⁄4 teaspoon baking soda
1⁄2 cup (1 stick) unsalted butter, slightly firm
1 cup superfine sugar
2 large eggs
1 large egg yolk (reserved from Pepita Crunch)
1 teaspoon pure vanilla extract
Position the racks in the upper and lower thirds of the oven. Heat the oven
to 350°F. Spray a rimmed cookie sheet with nonstick cooking spray.
Increase the oven temperature to 375 degrees. Line 14 muffin cups with paper
or foil cupcake liners.
Fit a food processor with the steel blade. With the machine on, drop the orange
pieces through the feeder tube. Process until finely chopped, then measure 1⁄4
cup pulp and return it to the processor bowl. (Discard any remaining orange.)
Add the cream cheese and process in three 10-second intervals, scraping down
the side of the bowl after each process. The mixture should retain some orange
texture.
In a large bowl, thoroughly whisk together the flour, baking powder, salt and
baking soda. Set aside.
Cut the butter into 1-inch pieces and place in the bowl of an electric mixer
fitted with the paddle attachment. Mix on medium speed until smooth and lightened
in color, about 1 minute. Stop the machine and add the cream cheese/orange mixture,
then mix on medium speed for 1 minute. Add the superfine sugar in a steady stream,
then blend in the eggs, the reserved yolk and the vanilla.
Reduce the mixer speed to low and add the flour mixture in three additions,
mixing just until blended after each addition.
Portion level scoops of the batter into the prepared pans using a no. 16 ice
cream scoop (1⁄4-cup capacity). Sprinkle the top of each muffin with 1
tablespoon of the Pepita Crunch. Be sure to use any sugar that remains in the
pan.
Bake for 22-25 minutes, or until the muffins are golden brown and the tops
are springy to the touch. To ensure even baking, toward the end of baking time,
rotate the pans top to bottom and front to back. Remove from the oven and place
on a rack to cool.
Store at room temperature, tightly wrapped in aluminum foil, for up to 3 days.
These muffins may be frozen. Makes 14 muffins.
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HOME COOKING
Recipe Contest Winner: Juanita Williams, Pedernales Electric
Cooperative
Prize-Winning Recipe: Double Lemon Muffins
These lemon muffins will brighten up a dull February day with their sunny flavor,
which comes from using both the fresh zest and juice from lemons.
DOUBLE LEMON MUFFINS
Lemon Syrup
1/2 cup sugar
3/4 cup water
1/2 tablespoon lemon zest
1/4 cup lemon juice
In medium saucepan, combine sugar, water, lemon zest and juice. Bring to a
boil, stirring to dissolve sugar. Cover and boil over medium heat for 4 minutes.
Remove from heat and set aside.
Batter
3 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup whole milk
2 large eggs
1 tablespoon lemon zest
1/4 cup lemon juice
1 cup melted butter
18 teaspoons sugar
Preheat oven to 375 degrees. In large bowl, combine flour, baking powder, baking
soda, salt and sugar. Stir well.
In small bowl, combine milk, eggs, lemon zest and lemon juice. Stir well. Add
egg mixture and melted butter to dry ingredients. Stir quickly, just to combine.
Pour batter into 18 greased muffin cups, filling almost to top. Sprinkle each
muffin with about 1 teaspoon sugar.
Bake for 20 minutes, until rounded and golden. Remove from oven and place pans
on wire rack.
With a thin skewer, poke 4–5 holes in each muffin. While muffins are
still warm, spoon the Lemon Syrup over them. Makes 18 muffins.
Serving size: 1 muffin. Per serving: 300 calories, 3.6 g protein, 10.7
g fat, 46.7 g carbohydrates, trace fiber, 196 mg sodium, 51 mg cholestero
COOK’S TIP: Spritz paper muffin liners with nonstick cooking
spray to make them even easier to remove.
MIGHTY GOOD MUFFINS
3/4 cup raisins
2 cups flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/4 cup sesame seeds
2 cups carrots, finely ground or grated
1 cup green apple, shredded
1 cup rolled oats
1/2 cup sliced almonds
1/2 cup sweetened, flaked coconut
3 eggs
2/3 cup oil
2 teaspoons vanilla extract
Preheat oven to 350 degrees. In small bowl, cover raisins with water and microwave
11/2 minutes. Let sit several minutes. Drain.
In large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, salt and
sesame seeds. Add remaining ingredients, including raisins, and mix well with
spoon.
Fill paper-lined muffin cups level to the top. Bake for 25 minutes or until
lightly browned. Cool on wire rack. Makes 22–24 muffins.
Serving size: 1 muffin. Per serving: 218 calories, 4.2 g protein, 9.7 g
fat, 28.7 g carbohydrates, 2 g fiber, 175 mg sodium, 26 mg cholesterol
Deanna Hasten, Farmers Electric Cooperative
BANANA-CRUNCH MUFFINS
3 cups flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound butter, melted
2 large eggs
3/4 cup whole milk
2 teaspoons vanilla extract
1 cup bananas, mashed
1 cup bananas, diced
1 cup pecans, chopped
1 cup granola
1 cup sweetened, flaked coconut
Preheat oven to 350 degrees. In large bowl, combine flour, sugar, baking powder,
baking soda and salt. Add butter and blend.
In medium bowl, combine eggs, milk, vanilla and mashed bananas, stirring until
combined. Add to flour mixture and blend. Fold in diced banana, pecans, granola
and coconut.
Spoon into muffin tins that have been sprayed with cooking spray. Sprinkle
tops with banana chips, granola or coconut, if desired. Bake for 25–30
minutes. Makes 18 muffins.
Serving size: 1 muffin. Per serving: 468 calories, 6.2 g protein, 26 g
fat, 52.2 g carbohydrates, 3 g fiber, 208 mg sodium, 51 mg cholesterol
Eunice Zuckero, Medina Electric Cooperative
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RECIPE CONTEST
The June recipe contest topic is Summer Harvest. How do you prepare those super
fresh veggies plucked from the garden or purchased from the farmers’ market?
The deadline is February 10. The top winner will receive a copy of 60 Years
of Home Cooking and a Texas-shaped trivet. Runners-up will also receive prizes.
Send recipes to Home Cooking, 2550 S. IH-35, Austin, TX 78704. You may also
fax them to (512) 486-6254, e-mail them to recipes@texas-ec.org,
or submit online at www.texascooppower.com.
Please include your name, address and phone number, as well as the name of your
electric co-op.
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