Churro Muffins Recipe - Brown Sugar. Good morning and Happy Summer!
Summer always begins earlier than the real Summer Solstice Day. Do you know what I mean? I don’t know where you are, but here in Cincinnati, OH summer began 3 weeks ago. It has been hot as heck around these parts. The heat does not both me that much. What does summer have to do with this Churro Muffin Recipe? *Recipe adapted from Ina Garten Ingredients 2 c. all-purpose flour 1 1/2 c. granulated sugar 2 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. nutmeg 1/2 tsp. salt 1 egg 1 1/4 c. milk 2 tbsp. unsalted butter, melted 2 tsp. pure vanilla extract TOPPING 6 - 8 tbsp. unsalted butter, melted 1/2 c. granulated sugar 1/2 tsp. ground cinnamon Instructions Preheat oven to 350 Degrees and spray a muffin pan with baking spray and set aside.
Get FREE email updates and recipes Grab your FREE subscription to be the first to get my recipes Like this: Like Loading... Apple Cinnamon Buns. I have apples on my mind.
Of course it’s Fall and apples are solidly “in season”. I have another reason to be focused on apples though. You see, last week, I joined some other Canadian food bloggers and writers on a trip to the Wenatchee area of Washington state, where we toured an organic apple orchard and packing plant. I’ve posted a few pictures on the Seasons & Suppers Facebook page, if you’re interested. So why am I going to Washington state when apples grow right here in Ontario? I won’t throw a lot of facts and figures at you. I’d like to thank the Organic Trade Association, Pear Bureau Northwest/USA Pears, the Washington State Apple Commission and the Washington Fruit Commission/NW Cherry Growers for the opportunity to visit and learn about Pacific Northwest fruit and organic fruit. As part of our trip, we were treated to a great fruit preserving demonstration from Brook Hurst Stephens of the website Learn to Preserve. Now about these buns. Ingredients Instructions.
Healthy Pumpkin Muffins. Raspberry and Lemon Muffins : Cafe Fernando – Food Blog - raspberry lemon muffins - Fruit. April 17th, 2008 | Category: Fruit, Muffins and Cupcakes It has been a hectic week.
I can’t even lift a finger, let alone bake. But I was instantly off the couch when I saw the mixed berries at Lara’s blog. I adapted her recipe according to what I had in the freezer and an hour later I was enjoying these moist muffins full of tangy berries. Below you will see a few tips and an amazing technique I learned from Dorie‘s books, which transform an ordinary muffin into an extraordinary one. Raspberries used in the recipe are frozen and that is another plus of this recipe. Here are a couple of tips that transforms an ordinary muffin into an amazing one: Mix all the dry ingredients in one large bowl and all the wet ingredients in another. Got any other tips for the ultimate muffin? Raspberry and Lemon Muffins Adapted from Lara’s “Muffin Mixed Berries” recipe.
Peanut Butter and Peppers. Hi Everyone, I’m so sorry, I have become pumpkin obsessed!!
I can’t help it!! With the chill in the air, the leaves starting to turn color, all I can think about is pumpkin! I think I need some serious help!! Every year at this time, I drive my family nuts with my pumpkin craze!! I found this recipe for Pumpkin Pie Muffins on Pintrest which came from The Baker Chick. These muffins don’t rise very much and kind of sink in the middle, but don’t let that fool you, it just makes the center more moist and delicious!!! This recipe is pretty easy to make, which makes it all that much better! I highly recommend not using paper muffin cups because the batter will stick, but if you choose to use muffin cups, lightly spray them with cooking spray.
A creamy moist muffin that tastes like pumpkin pie without the crust Ingredients 1 eggs or egg substitute 2 egg whites 1/4 cup brown sugar 1/3 cup sugar 11/4 cup pumpkin, canned, not pie filling 1/2 cup coconut milk, unsweetened 1/2 tsp. Instructions Notes. Cinnamon Toast Crunch Coffee Cake Bites recipe. Hey Guys!
When I was growing up cereals like shredded wheat wasn’t something we ate….ever. Nor did we do, super healthy, super low in sugar, organic granola, or even steamy hot oatmeal with a sprinkle of brown sugar, diced apples, etc. (and fyi, to this very day I totally hate the stuff….yep, ‘tis true). For breakfast, my family and I ate things like spicy tofu soup, oxtail soup, rice and kimchi, rice porridge, this is just how I grew up!
…but I digress.