It is my youngest daughter's birthday today AND the second snow day of the school year. The kids have MLK Day off on Monday, so a four day weekend for them! I, of course, start back to class at the local community college on Monday. Needless to say, I have been in the mood to get my baking "on" and spent the afternoon making muffins and a raspberry "jellyroll," something I have never made before. My kitchen is nice and toasty, and the house smells just divine. I'm lucky my kids like to eat my cooking/baking (usually), and hope to freeze some of the muffins for breakfast and their lunches for the next couple of weeks.
With all the snow, gingerbread sounded so good, I had to find a recipe for gingerbread muffins. I modified the recipe I found to make just a third of the batter, since I wanted to try them first before making so many. Although the flavor is excellent, I let mine go an extra 5 minutes since they did not seem close to ready at the original time. However, 5 extra minutes was probably 2 minutes too long, they were just a little dry. However, a smear of butter will fix that. My birthday girl loved them though, without any butter or glass of milk. The Gingerbread muffins did not include a glaze, but I added one. It is just the juice from half a lemon mixed with enough powdered sugar to make a thick glaze, really simple. Just be sure to stir until there are no visible lumps of sugar left. Drizzle while muffins are still warm, but not hot.
|Gingerbread Muffins with Lemon Glaze|
|Blueberry Bran Muffins|
The Blueberry Bran muffins are the healthiest muffins I made today. I have made these before, usually during blueberry season though. They have wheat bran, whole wheat flour, and applesauce in place of butter or oil. I love these for breakfast with a glass of milk. I modified the original recipe to include some lemon zest, cinnamon and an extra 1/2 cup of fresh blueberries. I have made them with frozen, and they turn out just fine. Here is the recipe if you are so inclined to make them...
Blueberry Bran Muffins Makes 12 muffins
Preheat oven to 375°F
1 ½ C bran (I use wheat bran, but don’t see why you couldn’t use oat bran or another type)
1C milk (I use skim)
1 egg lightly beaten
2/3 C brown sugar
½ C unsweetened applesauce or plain yogurt (could try vanilla, lemon or blueberry I bet)
1 tsp lemon or orange zest (optional)
1 tsp vanilla
½ C whole wheat flour
½ C unbleached all purpose flour
1 tsp baking soda
1 tsp baking powder
¼ tsp cinnamon (optional)
½ tsp salt
1 ½ C fresh blueberries (original recipe calls for 1 cup, but I like a LOT of blueberries in my muffins!)
· Combine bran and milk in medium bowl and soak for 10 minutes.
· Combine egg, sugar, applesauce (or yogurt), lemon (or orange) zest and vanilla in a separate bowl and then add to bran and milk mixture.
· In a medium bowl, whisk together remaining dry ingredients: flours, baking soda, baking powder, cinnamon and salt.
· Add wet mixture to dry mixture and mix until just combined.
· Gently fold in blueberries.
· Fill lined or greased muffin tin.
Bake for 20 minutes or until toothpick or knife inserted into center of muffin comes out clean.
Happy Baking Y'all!!!