Blueberry Lemon Muffins

This recipe was adapted from one I first made in November of 1988, from a cookbook called Taste of New Hampshire. I had rated the original muffins “Very good”, but thought the adapted ones were “Excellent”.  I think the addition of lemon extract and lemon peel made the difference.

• Servings: 12
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• 1/2 cup  oil (Canola)
• 3/4 cup granulated sugar
• 2 eggs
• 1/2 cup milk
• 1 tsp. vanilla extract
• 1/4 tsp. lemon extract
• 1 cup fresh blueberries (rinsed and as dry as possible)
• 2 cups all-purpose flour, divided
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. grated lemon peel
• 2-3 tsp. granulated sugar for topping

Preheat oven to 350 degrees F

Lightly oil bottoms only of a 12-cup muffin tin (greasing bottoms only allows muffins to dome).

In a large mixing bowl place oil, sugar, eggs, milk, vanilla and lemon extracts.

In a separate small bowl, place blueberries.  Measure flour into a medium bowl and from this, take two tablespoons of flour to mix with blueberries.

To the remaining flour add baking powder, salt and lemon peel.  Add to oil mixture, stirring just enough to blend.  Gently stir in the blueberries.

Spoon mixture into prepared muffin tins.  Sprinkle the tops with sugar.

Bake @ 350 degrees F for approximately 25 minutes.  Let pan cool on rack for 3-4 minutes, then remove muffins to rack to cool.

Yield:  12 muffins 

Crispy Corn Muffins

My oldest daughter mentioned she would like to have some old-fashioned green beans, potatoes and ham for supper.  I thought this might be a good time to make some Crispy Corn Muffins to sop up the “pot likker.”

I used one pound of green beans with stems removed and broken, one medium onion cut into quarters, 6 small red new potatoes, halved, and a cup of cooked ham.   Put everything in a big pot, covered with water and cooked on medium heat about an hour until the vegetables were tender.

Added some salt and pepper to taste and the entree was finished.

The corn muffins were an invention of mine back in the early 1980s when my teenage daughter kept pestering me to make corn muffins crispier.  This technique satisfied her and she makes them this way now for her own family.

• Servings: 12
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• 1 egg
• 1/4 cup granulated sugar
• 1/4 cup vegetable oil
• 1 cup milk
• 1 cup yellow corn meal
• 1 cup flour
• 1 Tblsp. plus 1 tsp. baking powder
• 1/2 tsp. salt
• 2 Tblsp. additional cornmeal for muffin tins

Preheat oven to 400 degrees F.

Oil cups of a 12-cup muffin tin.  In each cup place 1/2 tsp. of cornmeal, then pick up the tin and rotate to cover the bottom and up the sides of the cups.

In a large mixing bowl whisk the egg, then add the sugar, oil and milk, whisking until smooth.

In a small bowl, mix together 1 cup of cornmeal, the flour, baking powder and salt.  Add to the egg mixture and stir just until all of the dry ingredients have been absorbed.  Divide among the 12 prepared cups in the muffin tins.

Bake @ 400 degrees F for 15 minutes until tops are just starting to brown.

Remove muffin tin from oven and immediately with a knife loosen around the edges of each muffin, then use a tablespoon to move the hot muffins to a baking sheet.  Return the muffins to the oven to bake for an additional 5 minutes until the tops are golden brown.

Remove muffins to wire rack to cool slightly.  Best when eaten while still warm. 

This wasn’t my southern husband’s favorite version of cornbread, but the rest of us loved it.

Fresh Peach Muffins

When the peach season is in full swing, I try to take advantage of any opportunity to use this juicy, lucious fruit.  The peaches really add a lot of flavor to this basic muffin.

• Servings: 9
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• 1 cup fresh peaches, peeled and diced
• 1 tsp. lemon juice
• 1/4 cup canola oil
• 1/2 cup granulated sugar
• 1 egg
• 1/4 cup milk
• 1/8 tsp. almond extract
• 1-1/4 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/4 cup walnuts, chopped
• granulated sugar for topping

Preheat oven to 350 degrees F

In small bowl, combine diced peaches and lemon juice

In a medium  bowl, combine oil and sugar, beat in egg, milk and almond extract.  Gently stir peaches into this mixture.

In a separate medium bowl, whisk together the flour, baking powder and salt.  Fold in the peach mixture gently and stir in nuts.

Grease or insert paper liners in muffin tin for 9 muffins.  Divide batter between the 9 muffin cups and sprinkle tops with granulated sugar.  Pour an inch of water in the unused muffin cups.

Bake for 20-25 minutes @ 350 degrees F.  Remove muffins immediately from pan and place on rack to cool.

Yield:  9 delicious muffins

Spicy Mandarin Orange Muffins

The recipe for these muffins is adapted from one in the cookbook, Seasoned with Sunshine.  In 1988, my son babysat their two young children and my daughter-in-law came to work in my office one day a week to make a little extra cash.  We had a one-hour commute each way and she never ate breakfast before she left, so I made these muffins to take along for a quick snack after we arrived.  They are extra-tasty and freeze well.  These also won a ribbon in the 1988 Hamilton County (Cincinnati) Fair.

• Servings: 12
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• 11 oz. can of mandarin oranges
• 1-1/2 cups all-purpose flour
• 1-3/4 tsp. baking powder
• 1/3 tsp. salt
• 1/3 tsp. nutmeg
• 1/2 tsp. allspice
• 1/2 cup granulated sugar
• 1/3 cup Canola oil
• 1/4 cup milk
• 1 egg

Topping:

• 3 Tblsp.  butter, melted
• 1/4 cup granulated sugar mixed with 1/2 tsp. cinnamon

Drain oranges well and spread out on paper towel while mixing batter.

Place flour, baking powder, salt, nutmeg, allspice and sugar in a medium bowl and whisk together.  Combine oil, milk and egg in a shaker or small bowl and mix well.  Add egg mixture all at once to the flour mixture and stir until just moistened.

Dough will be quite stiff at this point.  Add drained oranges and mix lightly.

Spoon into greased muffin tins and bake @ 350 degrees F for 20 minutes.  Immediately remove muffins from pans.  While hot, dip tops of muffins in melted butter, then in sugar mixed with cinnamon.

Yield:  12 small muffins – just the right size to have with a nice cup of coffee.