Another post! What!
Now that I’m finally getting back into the swing of things, I’m remembering how fast 2+ months are going to fly by, and then I’ll be completely and utterly OUT of the swing of things again. Please forgive me in advance. Maybe I’ll find juggling 3 kids and a newborn super easy? (I can dream, eh?) I’m pretty sure I’ll be pretty swamped in the first few… six… months or so.
All you moms out there – I’m so excited to get my body back to normal! I don’t mind feeling pregnant, but I’m glad it isn’t forever. Come back to me regular clothes. Pants with buttons and zippers. Shirts that my belly stick out of now.
This belly. It’s going to burst. It’s pretty amazing what our bodies are capable of. Talk about stretchy skin! Well, I don’t think mine has a whole lot of stretch left, but I’m glad it was stretchy at some point.
Anyhow, enough baby talk. We need food. I’m so happy food is a necessity to living. Yay, food!
Coffee is too, right?
We’ve somehow made it to yet another weekend. What could be better than that? Except maybe, if someone made these muffins for you, fresh for brunch one of those mornings?
I have had these as a brain-child for some time, but (as I’ve said before) I had lost my mojo for awhile there. They finally came to fruition! And I loved them. So did the kids. Think classic gingerbread giving birth to muffin babies with sweet dates studded throughout. I love gingerbread. Basically, anything spiced, especially when there’s molasses involved. Think Molasses Cookies. And dates! Wow. They are nature’s candy. So, so good. I have to hide the [huge] bag that I get at Costco from myself (<–out of sight, out of mind), because I eat them like candy. And yes, they’re fruit, but that sugar content is a bit high, I believe. If you ever are in need of a great date recipe, make these Oatmeal Date Cookies. They be so amazingly amazing.
So! To the muffins. Make them for breakfast. Eat them warm out of the oven. If there are some leftover for day 2, pop them in the microwave to make those dates oh-so-mushy before you slather them with butter. Believe me, I did it, and it’s highly recommendable.
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1/3 cup molasses
- 1 egg
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tsp ground ginger
- 2 tsp cinnamon
- pinch cloves
- 2 1/2 cups flour
- 1/2 cup oatmeal
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup dates, chopped (optional)
- sugar for topping
- Preheat oven to 375F. Prepare muffin tins (grease, or use muffin cups).
- Cream together butter and sugar. Add molasses and egg. Beat well.
- Mix in sour cream, and milk.
- Add dry ingredients. Mix well. Stir in the dates if you're using (I'd highly recommend!).
- Fill muffin cups 3/4 full. Sprinkle with sugar. Bake for 17-20 minutes, or until the middles are set.
- Enjoy warm, slathered with butter!
- They will keep fresh in an airtight container for 3-4 days. You can also pop them in the freezer to save for later days (like when you might be having a baby and will want a yummy, quick breakfast).
Linked up on Sugar, Spice, and Family Life
I told you I’d be back with something a wake-me-up, comfort-style recipe!
Muffins. Best breakfast ever. I know, I know. They’re basically glorified cupcakes. But they’re so much more than cupcakes. First of all, there’s generally some sort of fruit in them. (Fruit=healthy breaky, right?) Second, you get to warm them up and slather them with butter. It’s not looked up well if you do that to a cupcake. Though I’m sure it’d be pretty dang tasty. Butter helps all things. Except acne. Never put butter on your face. Please.
Anyhow. We’re going to go citrus because it’s February and all things are citrus.
I go with the flow. Sometimes.
Then we’re going to throw in a bunch of poppy seeds, because: crunch. They just make things better.
Top it all off with a tangy orange glaze, and you have yourselves the best kind of good morning muffin. Definitely enjoy with a warm cup of something. It is winter, after all. (And who doesn’t need a hot coffee in the morn?)
This recipe is adapted from Girl vs Dough (great blog, look around while you’re there). She made grapefruit muffins, and she made them a bit healthier than I made mine. (I’m guilty of hardly ever using whole wheat flour – it makes such a healthy tasting final product. Generally whole wheat baked good that I make taste like dirt. Nobody likes to eat dirt, amiright? I eat whole wheat bread. That’s it guys. White flour in all the other things.)
I also didn’t use fresh juice. I didn’t have any. I’m never prepared. I only had one egg, so thank goodness I only needed one. Instead of fresh juice, we use a scoops of frozen orange juice concentrate. I learned this trick from a dear friend to whose house I was taking these muffins. I knew she’d appreciate the tang and unpreparedness of my baking. It’s super easy, and adds such a nice zing. She makes AMAZING scones using the same method. Have I mentioned she’s brilliant?
To the muffins! You can seriously throw them together in about ten minutes, make the glaze while baking, and enjoy. Totally doable for a fresh breakfast, or store them, airtight for 3-4 days and heat up for an on-the-run breaky.
- 2/3 cup sugar
- 1/3 cups vegetable oil
- 1/4 cup poppy seeds
- 2 heaping tsp frozen orange juice concentrate
- 2 tsp vanilla
- 1 egg
- 2 1/2 cups flour
- 3 1/2 tsp baking powder
- 1 tsp salt
- 1 1/4 cup milk
- 2 Tbsp butter, melted
- 1 1/4 cup icing sugar
- 1/2 tsp vanilla
- 2-3 Tbsp frozen orange juice concentrate
- Preheat oven to 350F. Line or grease 14 muffin cups.
- Mix together sugar, vegetable oil, poppy seeds, and orange juice concentrate.
- Add vanilla and eggs. Stir well.
- Alternately add dry ingredients and milk.
- Fill muffin cups level to top.
- Bake for 18-20 minutes, or until the middle of the muffins has set.
- Whisk melted butter, icing sugar, vanilla and orange juice concentrate until smooth. Add more icing sugar if too runny, or more orange juice (or milk) if too thick.
- You can definitely use a mixer or a wooden spoon to make these! Whatever you prefer.
Can somebody please tell me that August is still here? September, how are have you already arrived? Do you know that saying that time goes faster as you get older? Because you should definitely heed it. It’s true. To the nth degree.
Sweet summer is passing us by. The bright coloured flowers are being replaced with golden rod and baby’s breath. Fall colours are starting to burst out here and there. Don’t get me wrong, I love fall. It’s a great time. But as I’ve said time and again – I love me some summer more than the rest. That sun beating down on my skin, making me roast, it’s such a great feeling. Sun-kissed kids running around. That’s what it’s all about. I’m determined that pants will not be constraining these legs until Autumn is official. Dresses and shorts – bare legs – cold or not, until fall comes. (I may have a stubborn streak in there somewhere.)
Fall or not, this is zucchini season! Everyone around here who has a garden (not yours truly… we slacked off on that this year) has a BUNCH of zucchinis. We’ve been blessed with a few, so I’ve made zucchini bread, had curry with zucchini, I have zucchini lasagna on the menu this week, AND I made these muffins! I think these may well blow your mind if you like peanut butter. And breakfast. Or muffins for supper. Or zucchini. If you like any of these things, you’ll like these muffins.
We’re just going to go right ahead and assume that the zucchini in these muffins cancels out all the other things and makes them healthy. Okay? Deal.
Because a healthy streusel-topped, peanut butter stuffed muffin just does NOT exist. Let’s be real. Some mornings we don’t want healthy. We need sweet. (Or am I alone on that?) Pour me a big cup of coffee. Let me have that peanut butter and streusel, please! Perfect Saturday morning. Or any morning, for that matter!
- 1 cup shredded zucchini
- 2 cups flour
- 2 tsp baking powder
- pinch salt
- 1/2 cup sour cream
- 1/2 cup margarine, softened
- 1/4 cup milk
- 2 eggs
- 1 tsp vanilla
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
- 1/3 cup brown sugar
- 3 Tbsp butter
- 1/2 cup peanut butter
- 1/4 cup icing sugar
- 2 Tbsp peanut butter, melted
- Preheat the oven to 350F. Put muffin liners in muffin tins.
- For the muffins, mix together margarine, and sugars until combined. Add vanilla, and eggs. Followed by sour cream.
- Stir in flour, baking powder, and salt, alternately with milk.
- Add in that zucchini, and stir until it's all combined.
- For the streusel, mix all ingredients together until you have a decent crumb.
- For the peanut butter filling, mix together. It'll be thick, but that's good!
- Add about a [slightly heaping] tablespoon of muffin batter to each muffin cup. Scoop a dollop of peanut butter mixture onto each base of batter. Top with another [slightly heaping] tablespoon of batter. It should look pretty full. That's okay.
- Top with streusel and throw them in the oven for between 20-25 minutes. They'll start to brown, and will be set in the middle.
- As soon as you take them out of the oven, drizzle with the melted peanut butter. Let set in their tins for 5 minutes or so, and place on a rack to cool.
Blueberries. Mmmm, soo good. They’re definitely a summer berry, but we had some frozen local berries, so I dug them out and whipped up a Blueberry Cake (below).
Did you know that these tiny little berries are absolutely great for you? They are low-calorie, first of all. Secondly, they have soluble fibres, minerals, vitamins AND anti-oxidants in each small, little blue ball. They protect the body from cancer, aging, infections, and more! These are only a few facts about blueberries. There are many more wonders about them.
Anyway, they are great in baked goods too. Especially cakes and muffins! Here’s the great Blueberry Cake that we always make in our house (it also doesn’t last very long…). My grandmother’s recipe.
- 1/2 cup butter or margarine, softened
- 1 cup sugar
- 2 eggs, beaten
- 1 tsp lemon flavouring*
- 2 cups flour
- 3/4 cup milk
- 2 tsp baking powder
- AND 2 cups blueberries
- 6 Tbsp brown sugar
- 1 tsp cinnamon
- Preheat oven to 375.
- Mix together margarine and sugar. Beat in eggs and flavouring. Add 1 cup flour, baking powder and milk - mix. Add the remaining flour and milk. Mix until smooth. Stir in blueberries.
- Pour into a greased 9x9 pan.
- Top with crumb topping
- Bake for 1 hour or until middle is set.
- *You can definitely use vanilla instead of lemon - totally up to you.
It’s so yummy. Especially with a cup of tea or a nice mug of coffee. Hope you enjoy it.
Sorry again that I took so long to post. Christmas was crazy. Next post will be about Noel!
For more baking with fruits and veggies, check out this pumpkin recipe!
How was your Christmas? What do you use your blueberries in?