Muffins, muffins and muffins!

It’s another wonderful day in the black-counter kitchen!  Today I made muffins.  So many muffins.

When Renae and I were roommates in college, we would make the same muffin recipe over, and over, and over, and over… our closest friends would ask for them. We would have muffin-making parties and invite a crowd over to help out (mostly to help eat them) every couple of weeks. When we all moved out and moved on and got jobs or got married, or got jobs and got married, we sent the recipe to each other over facebook, or email, and shared the goodness with our families and new friends.  I have sent a picture of my crusty, oily, batter-spattered recipe card to people across the continent.

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This Culinary Curiosity | White Chocolate Pumpkin Muffins

Safe to say, we love our muffins.

The original recipe was banana chocolate chip – and I definitely made those today!  But since then, I’ve also modified and adjusted and come up with some new flavours.  Like the pumpkin and white chocolate ones above. Or my new obsession, the applesauce craisin ones.

The basic recipe is the same. Mostly.
^_^

So I was feeling a little nostalgic today as I whipped up three batches, one of each variety, for the blog today.  And missing my friends more than just a little!

But should anyone drop by – I’ve got a plateful of warm muffins to share.

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This Culinary Curiosity | Banana Muffins

The Original Banana Muffin:

  • 1/2 cup butter (softened)
  • 1 1/4 cup white sugar
  • 1/2 tsp vanilla
  • 2 eggs
  • 1/4 sour cream

cream all ingredients

add mashed bananas (I use 4 medium, 3 large work as well, as do 4 small, and if you use 3 medium, just go a little easy on the flour, maybe don’t make it heaping)

mix together:

  • 1 3/4 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt

then add to wet ingredients.  mix til just wet, then add 1-2 cups chocolate cups  (go for as much or as little as you like!)

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This Culinary Curiosity | Applesauce Muffins

The Applesauce Kind:

  • 1/2 cup butter (softened)
  • *1 cup brown sugar,  *1/4 cup white sugar
  • 1/2 tsp vanilla
  • 2 eggs
  • 1/4 sour cream

cream all ingredients
add *plain applesauce (I use about 1 1/2 cups – the more you use the more you need to balance it out with flour. the final batter shouldn’t be *too* runny)

mix together:

  • *2 cup flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • *1 tsp cinnamon
  • *1/2 tsp ginger

then add to wet ingredients.  mix til just wet, then add 1-2 cups craisins

Mix 1/2 tsp cinnamon and 1/4 cup brown sugar (you can also add 1/4 cup rolled oats)  mix well. Sprinkle on top of muffins before they go in the oven.

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This Culinary Curiosity | Pumpkin Muffins

The Pumpkin Kind:

  • 1/2 cup butter (softened)
  • *3/4 cup brown sugar,  *1/2 cup white sugar
  • 1/2 tsp vanilla
  • 2 eggs
  • 1/4 sour cream

cream all ingredients
add *plain pumpkin puree (I use a 15 oz can – this makes a much more cake-y batter than the other two. If you like them more moist, add 1/2 cup plain applesauce)

mix together

  • *1  1/2 cup flour  (if just pumpkin,  1 3/4 if adding applesauce)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • *1 tsp cinnamon
  • *1/2 tsp each nutmeg, allspice OR * 1 1/2 tsp pumpkin spice

then add to wet ingredients.  mix til just wet, then add 1-2 cups white baking chips

Sprinkle a dash of cinnamon on top of each muffin before putting in oven.

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