Beer and Cheese Muffins

I first made these muffins in 1998.  I had bought a muffin cookbook to send to my daughter-in-law in St. Louis, but first copied recipes that appealed to me.  These muffins are very good, just a tiny bit of sweetness and the flavor of cheddar cheese along with raisins and crunchy nuts.  I consider two of these small muffins as a good serving for a breakfast treat.  They are also nice to serve along with summer salads.

I have a note in my binder:  “January 23, 1998 – This is one of David’s (my husband) favorites.  Very good.”

BEER CHEESE MUFFINS

• Servings: 12
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1/2 cup beer
1/2 cup raisins
1 egg
2 Tblsp. oil
1/3 cup granulated sugar
¾ tsp baking soda
1/4 tsp nutmeg
Dash salt
1-1/4 cups all-purpose flour
2.5 oz shredded cheddar cheese
1/2 cup chopped nuts

Preheat oven to 375 degrees F
Grease 12 muffin cups or insert paper or silicone liners

In small pan heat beer to boiling.  Remove from heat, add raisins and let cool.

In a medium bowl, whisk together the egg, oil and sugar.  Whisk in the soda, nutmeg and salt.

Stir in the beer/raisin mixture and flour.  Stir in the cheese and chopped nuts.

Divide the batter between 12 muffin cups and bake in preheated 375 degree F oven for 15 minutes.  Muffins should be golden brown on top and a tester inserted in the center of one muffin should come out clean.

Allow muffins to cool in the pan for 7-10 minutes.

Remove muffins from pan or silicone liners and allow to continue cooling on a wire rack.

Yield:  12 small muffins 

These muffins are delicious warm from the oven and can be warmed a few seconds in the microwave if necessary.

Tag;  cook,cooking,recipe,recipes,baking,quick bread,muffins,beer,cheese,cheddar,nuts,raisins,breakfast,lunch

Banana Apricot Muffins

I wanted to use up some ripe bananas as well as some apricots I had bought for another recipe.  I went back to a recipe for Banana Nut Bread that I thought was good enough for the Ohio State Fair in 1987.  It didn’t win a ribbon, but it’s a great quick bread (not every entry in a fair wins a prize) and I adapted the recipe to add apricots and make 24 delicious muffins.

• Servings: 24
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• 3 eggs
• 2 cups ripe bananas, pureed (3-4 medium bananas)
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup dark brown sugar
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• ½ cup chopped walnuts
• ½ cup chopped dried apricots*

*I bought some wonderful, moist apricots which did not have to be soaked.  If you have the very dry kind, rehydrate by pour scalding water over the fruit and let set covered for 20 minutes. Drain well and pat dry with a paper towel before using.

Preheat oven to 350 degrees F
Have two 12-cup muffin tins lined with Silicone or paper liners, or grease and flour cups.

In a large bowl, whisk the eggs, then add pureed bananas, oil, sugars and vanilla.  In a separate bowl, mix together the flour, soda, baking powder and salt.  Add to banana mixture, stirring just until all of the flour is absorbed.  Stir in chopped nuts and apricots.

Divide batter between the 24 muffin cups (about ¼ cup per section – an ice cream scoop works well for this).

Bake @ 350 degrees F for approximately 20 minutes until muffins are golden brown on top and a tester inserted in the center of one muffin comes out clean.

Let muffins rest in the tins for 5 minutes, then remove muffins to cool on wire racks. 

Yield:  24 muffins.  These muffins freeze very well.  Let thaw overnight, pop them in a cold oven, turn on oven and heat to 350 degrees F.  At that point, turn off the oven and remove the muffins to a rack.  They will taste as if they were freshly baked that morning.

Carrot Cake Muffins

This recipe is from a book I bought in 1982 to send to my daughter-in-law in St. Louis.  I copied a lot of the recipes before mailing and I’m just getting around to making this one.  It’s a very good muffin – moist and full of healthy things like carrots and pineapple.

• Servings: 12
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• 1-3/4 cups all-purpose flour
• 2/3 cup firmly packed light brown sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp salt
• 1 tsp. ground cinnamon
• Dash of mace
• 1 egg
• 1/2 cup crushed pineapple, drained (juice reserved)
• 1/4 cup reserved pineapple juice
• 1/2  cup vegetable oil
• 1-1/2 tsp. vanilla
• 2 cups shredded carrots
• 1/2 cup raisins

Preheat oven to 400 degrees F.  Grease or insert liners in 12 muffin cups.

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon and mace.

In a medium bowl, whisk the egg lightly,  stir in the pineapple, juice, oil and vanilla.

Make a well in the center of the dry ingredients and add the pineapple mixture, stirring just to combine.

Stir in the carrots and raisins.

Spoon batter into prepared cups and bake for 15 to 20 minutes, until a tester inserted in the center of one muffin comes out clean.

Remove muffin tins to wire rack and let cool 5 minutes.  If using silicone liners, I like to remove them right away to cool on a rack.

Remove the muffins from the cups/liners and finish cooling on rack.

Makes 12 muffins.  These muffins freeze well.

Faux Maple Muffins

I started to make these muffins and found that I didn’t have the maple syrup or buttermilk that the recipe called for and had to improvise.  This version turned out very well – not too sweet and with a nice maple flavor.

• Servings: 11
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• 2 cups all-purpose flour
• 2 tsp. baking powder
• 2 Tblsp. dark brown sugar
• 1/4 tsp. salt
• 1 egg
• 1/2 cup pancake syrup
• 1/2 cup milk
• 1 tsp. maple flavoring
• 1/3 cup oil (Canola)
• 1 cup toasted, coarsely chopped walnuts

Preheat oven to 350 degrees F.  Oil 11 muffin cups – or insert paper/silicone liners.

In a medium bowl, stir together the flour, baking powder, brown sugar and salt.

In a large bowl, whisk together the egg, pancake syrup, milk and maple flavoring.  Add the dry ingredients and stir just until blended.  Stir in the chopped walnuts.

Divide batter between 11 muffin cups.  Fill the empty muffin cup with water.  Bake @ 350 degrees F for approximately 20 minutes or until a tester inserted in the center of one muffin tests done.

Cool muffins in pan on wire rack for 5 minutes.  Then, remove muffins from pan and from silicone liners and finish cooling on rack.

Yield:  11 muffins

I have a note in my recipe binder for 9/26/09:  Made for breakfast on a grey, drizzly Saturday morning – excellent.”

Orange Walnut Muffins

I first made these muffins in 1987, adapted from a recipe I found in a library book, Colonial Old Treasures. The muffins are nice for breakfast or snacking – not too sweet, a good texture, and a “must” for me – full of walnuts.

• Servings: 12
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• 2 cups all-purpose flour
• 1 tsp. salt
• 1 tsp. baking soda
• 1/2 cup sugar
• 1 egg
• 1/4 cup oil (Canola)
• 1/2 cup orange juice concentrate plus 1/2 cup water
• 1 tsp. grated lemon peel
• 1 cup chopped English walnuts

In a medium bowl, whisk together the flour, salt and soda.  Set aside

In a separate medium bowl, whisk together the sugar, egg, oil, orange juice and lemon peel.  Stir in the reserved flour mixture just until the dry ingredients are absorbed.  Stir in the chopped nuts.

Divide among 12 greased muffin tins or 12 silicone baking cups.  Bake @ 350 degrees F for approximately 25 minutes, until tops are golden brown and a tester inserted in the center of a muffin tests done.

Let rest in the pan for 5 minutes, then remove and let cool on a wire rack.

Serve warm.

Yield:  12 muffins.  Leftovers can be warmed in a 350 degree F oven.  Muffins can also be frozen. 

Maple Walnut Muffins

This is how it looked outside today – two inches of snow on the ground and four to six more inches due by suppertime.

This is how it looked inside.

Yesterday,  my daughter had brought home these daffodils, bright with the promise of spring.

Meanwhile, we need something warm and comforting.  How about some Maple Walnut Muffins?

I copied this recipe from a muffin cookbook that I sent my daughter-in-law as a birthday gift in the early 1980s.  We have enjoyed this muffin ever since.  It has a good maple flavor and the crunch of toasted walnuts.

• Servings: 12
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• 1 egg
• 1/2 cup maple syrup
• 1/2 cup buttermilk
• 1/2 tsp. vanilla
• 1/2 tsp. maple extract/flavoring
• 1/3 cup margarine, melted and cooled
• 2 cups all-purpose flour
• 1-1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 2 Tblsp. dark brown sugar
• 1/4 tsp salt
• 1 cup toasted, coarsely chopped walnuts*

*To toast walnuts:  Spread in a single layer on a baking sheet and bake at 350 degrees F for 6-7 minutes, stirring once or twice.

Preheat oven to 400 degrees F

Grease 12 muffins cups or use paper or silicone liners.

In a large bowl, whisk together the egg, maple syrup, buttermilk, vanilla and maple extracts and cooled melted margarine.

In a separate medium bowl, whisk together the flour, baking powder, baking soda, brown sugar and salt.  Add to the egg mixture and stir just until blended.  Stir in the chopped walnuts.

Spoon batter into 12 prepared muffin cups.  Bake at 400 degrees F for 15-20 minutes until a tester inserted in one of the muffins comes out clean.  Place muffin pan on rack and cool for 5 minutes…

…then remove the muffins from the cups/silicone liners and continue cooling on a wire rack.

Serve warm from the oven or wrap and store for 2-3 days.  These muffins also freeze well.  To warm stored or thawed muffins, place on a pan in a cold oven.  Turn heat to 350 degrees F and after 10 minutes or so when it has reached 350, turn off heat and remove from oven.  They will be just right to eat.

Cappuccino Chip Muffins and Spread

This recipe is from a book on muffins which I bought for my daughter-in-law in 1982.  I copied a lot of interesting recipes before I sent the book on to her and have just gotten around to baking this one.  I should have done it earlier – they’re really good.

CAPPUCCINO CHIP MUFFINS

• Servings: 12
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• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1-1/2 tsp. baking powder
• 2 tsp. instant espresso coffee powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1 cup milk
• 1/2 cup butter, melted and cooled
• 1 egg, lightly beaten
• 1 tsp. vanilla
• 3/4 cup chocolate chips (I like Ghirardelli milk chocolate chips)

Preheat oven @ 375 degrees F

Grease or place paper cups or silicone liners in  a 12-cup muffin tin

In a large bowl, stir together flour, sugar, baking powder, espresso coffee powder, salt and cinnamon.

In another bowl, whisk together milk, butter, egg and vanilla until blended.

Make a well in the center of the dry ingredients; add milk mixture and stir just to combine.  Stir in chocolate chips.

Spoon batter into prepared muffin cups; bake approximately 20 minutes @ 375 degrees F or until a cake tester inserted in the center of one muffin comes out clean.

Remove muffin tin to wire rack.  Cool 5 minutes before removing muffins from cups.  If using silicone liners, remove the muffins in the liners to a wire rack to cool for 5 minutes, then remove from liners.  Continue cooling muffins on the rack.

These muffins freeze well.

They are delicious plain or extra-delicious served with an Espresso Spread:

ESPRESSO SPREAD

• 4 oz. cream cheese, softened
• 2 Tblsp. chocolate chips (Ghirardelli Milk Chocolate Chips)
• 1 Tblsp. granulated sugar
• 1/2 tsp. instant espresso powder
• 1/2 tsp. vanilla

Mixing can be done by hand, but a small food processor makes quick work of it.  Place the chocolate chips in the food processor and grind into small pieces.  Add sugar and espresso powder and process to blend.  Add cream cheese and vanilla and process until smooth

Remove spread to a small bowl.  Serve immediately or cover and refrigerate.  To serve, let stand 10 minutes at room temperature to soften.

Makes approximately 3/4 cup.

Tasty Gingerbread Muffins

Just in time for cool autumn mornings, I came across this recipe from over 25 years ago.  I had copied it from a book devoted to muffins that I had sent to my daughter-in-law in St. Louis.  This is my version.

• Servings: 12
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• 2-1/4 cups all-purpose flour
• 1/2 cup firmly packed light-brown sugar
• 2 tsp. ground ginger
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 3/4 cup buttermilk
• 1/2 cup vegetable oil (Canola)
• 2 eggs, lightly beaten
• 1/4 cup molasses
• 1 cup raisins

Preheat oven to 400 degrees F

Grease or line 12 muffin cups

In a large bowl, stir together the flour, brown sugar, ginger, baking soda, salt, cinnamon, and nutmeg.

In another bowl, stir together buttermilk, oil, eggs and molasses until blended.  Make a well in the center of the dry ingredients; add buttermilk mixture and stir just to combine.  Stir in raisins.

Spoon batter into prepared muffin cups; bake 15 to 20 minutes, or until a tester inserted in center of one of the muffins comes out clean.

Cool muffins in the pan on a wire rack for 5 minutes.

Remove muffins from cups and from silicone liners if using; finish cooling on wire rack.

Serve warm or cool completely and store in an airtight container at room temperature.  These muffins freeze well.

Makes 12 muffins 

Oatmeal Prune Muffins

Almost 30 years ago, I bought a cookbook specializing in muffins to send to my daughter-in-law in St. Louis for her birthday.  Before it left my hands, I copied down a lot of the recipes to try some day.  I’m just now getting around to this one.

• Servings: 12
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• 1 cup water
• 1-1/2 cups chopped, pitted dried prunes
• 2/3 cup uncooked old-fashioned rolled oats
• 1-1/2 cups all-purpose flour
• 1 cup firmly packed light brown sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1/2 cup Canola oil
• 2 eggs, lightly beaten
• 1 tsp. vanilla
• 1/4 tsp. grated orange peel*

*I always keep small containers of orange, lemon and lime peel in the freezer.  Just a few minutes of thawing time will give enough for the small amounts needed in cooking and it tastes like fresh grated peel.

Preheat oven to 400 degrees F.  Grease or line with paper or silicone 12 muffin cups.

In a small saucepan, bring water to a boil; remove from heat.  Stir in prunes and oats; let stand 20 minutes.

While mixture is cooling, in a large bowl whisk together the flour, brown sugar, baking soda, salt, cinnamon and nutmeg.

Stir oil, beaten eggs, vanilla and orange peel into prune mixture in saucepan.  Make a well in the center of the dry ingredients; add prune mixture and stir just to combine.

Spoon batter into prepared muffin cups; bake @ 400 degrees F for  20 to 25 minutes or until a cake tester inserted in center of one muffin comes out clean.

Remove muffin tin to wire rack.  Cool 5 minutes before removing muffins from cups (I like to remove the silicone cups from the muffin pan right away).

Remove muffins from pan or silicone liners to rack to cool.

Makes 12 muffins

After muffins are cool, store in an airtight container like this 45-year-old Tupperware piece.

Muffins also freeze well.

These muffins are a  very good combination of tasty and healthy.

Oat Bran Sour Cream Muffins

I started out with a recipe from Joy the Baker, one of my favorite food bloggers, but made quite a few changes.  I switched out some of the high fat items and used oat bran rather than wheat bran.  Please note that this is not bran cereal, but oat bran such as we used to buy in health food stores and now is available in most groceries.  Joy said that her version improved after a couple of days and mine did, too.  Carefully packed on the kitchen counter, they will be delicious up to 5 days.  This is a nice breakfast muffin – not too sweet and full of healthy ingredients.

• Servings: 12
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• 1/2 cup canola oil
• 1/4 cup light brown sugar, packed
• 1 egg, lightly beaten
• 1 cup light sour cream
• 1/4 cup molasses*
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 cup oat bran (not cold bran cereal)
• 1 cup all-purpose flour
• 1/2 cup raisins
• 1/2 cup chopped walnuts

Preheat oven to 400 degrees F

Grease/flour 12 muffin cups or insert paper or silicone liners.

In a medium bowl, place the oil, light brown sugar, egg and molasses.

*I used some pure natural cane molasses from Amish Country (Holmes County, Ohio) because I like its slight sorghum flavor.  Something like Grandma’s Molasses would also be good.

Whisk these ingredients until smooth.  Whisk in the baking soda and salt.  Stir in the oat bran and flour just until dry ingredients are absorbed.  Gently stir in the raisins and nuts.

Divide batter between 12 muffin cups.  Bake @ 400 degrees F for approximately 15 minutes – until tops are golden brown and a tester inserted in the center of a muffin comes out clean.

Remove pan to rack to cool.  I like the silicone liners now that I’ve discovered letting the muffins cool in the liners for 5-10 minutes makes it easy to pop them out of the liners.

Allow muffins to cool completely on a wire rack.  Then store in a tightly covered container for up to 5 days.

Really tasty with a cup of morning coffee.

The next picture has nothing whatsoever to do with oat bran muffins, but I collect vintage linen and scottie items and had to share  this gift from my oldest daughter.  I love the ladies in the background enjoying their card game while poor hubby is coping with feeding the baby – a revolutionary idea back in the 1930-40s.