Butterscotch Blondie Muffins

So how do you make a warning:

D&D_2651I pretty much love everything butterscotch. It’s a long time thing, but I have dedicatedly made these muffins twice now and they just don’t cut it for me. I hate to say that about any recipe, but this did not work.

The first time I made them in paper liners – well they stuck. Ugh. So I tried to fix the idea, foil liners sprayed with cooking spray and removed the muffins as soon as possible. Still within a few minutes the were just too hard to deal with.

The flavor was good, but, sad to say, I just could not get past the texture/hardness.

Yield: 12 to 15 cupcakes

1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, room temperature
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup butterscotch chips

Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners (see notes above). Whisk together flour, baking powder, and salt over a piece of waxed paper.

In a stand mixer*, cream butter and brown sugar until pale and fluffy. Add eggs and vanilla; beat until combined, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture and beat until incorporated. Fold in butterscotch chips by hand.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tin halfway through, until golden brown and a toothpick inserted in center comes out with only a few moist (but not wet) crumbs, about 30 minutes. Transfer tin to a wire rack. Cool for a few minutes; remove cupcakes from tin and remove cupcake liners before serving. Cupcakes can be stored up to 5 days in airtight containers at room temperature.

Source: Redacted. 

* You do know that every time I say a stand mixer, you can use a hand mixer and be fine. I just don’t have any idea where my hand mixer is, if I even have one. That said, it would be kind of nice to have one because cleaning a stand mixer is a big pita (pain-in-the-ass), but I do it just the same.

 

Sour Cream Chocolate Chip Muffins

I love a recipe where I pretty much have everything on hand and this is one of those kind of recipes. My chip stash (various forms of chocolate, butterscotch, peanut butter, white chocolate chips and probably some random crunch chips and toffee bits too) in the fridge and the freezer is, in my mind anyway, legendary. And then the chocolate bars too. I can not help myself, I buy when things are on sale and store them in the fridge or freezer. The same way I do when butter is on sale. It is just a thing.D&D_2386

I did chocolate inventory recently and if I had to divulge it in public, I think it might be slightly embarrassing.

This is a one bowl, easy-peasy no-brainer kind of dessert.

1-1/2 cups all-purpose flour
2/3 cup sugar
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup sour cream
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup mini semisweet chocolate chips

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-20 minutes, turning half way through and then check with a toothpick to make sure it comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Source: Taste of Home

1 December 2017 – made them after our work Christmas party. It was just that easy.

D&D_2390That said, I think this is a recipe that you could make many variations with the basic batter. So, next time no chocolate chips, but maybe some blueberries and lemon zest. Or just some lemon juice/zest and a lemon glaze. Or cinnamon, walnuts, and raisins with a cream cheese frosting. Just keep in mind that the batter, without the additions, is pretty simple and not too sweet. To my mind that makes it a pretty blank canvas to work with and I plan to work through my ideas as this holiday season fades into the icky part of winter. Baking always makes winter feel a little bit better. With the days so short, you need to have something to look forward to.

Chorizo, Leek, Cheddar Muffins

I made some totally anemic muffins last week with zucchini and they were just so meh. I know it is zucchini season, but this was just sad. So I had to figure out some other savory muffin to make me forget that one.

So I was looking at a couple of savory muffin recipes and I just tried to cobble this together based on the best parts of things that I saw and I think this is going to be pretty amazing.D&D_2014

So I had originally thought to use bacon in this, but decided at the last minute to use chorizo which is really salty, in my opinion, so I did not add extra salt to the batter. I will use the bacon in a new cookie I’m coming up with – well, I hope so. It seems most of the cooked bacon I had in the fridge has disappeared. Hmm.

1 cup cornmeal
1 cup all-purpose flour
2 tsp salt, if needed*
2 tsp baking powder
1/2 tsp baking soda
7 Tbs unsalted butter, melted, divided 5/2
2 eggs, slightly beaten
1 cup grated extra sharp cheddar
1 leek, white and light green parts, thinly sliced
1 1/4 cups buttermilk
6 ozs chorizo, cooked and drained on paper towels

Preheat oven to 375 degrees F. Whisk together cornmeal, flour, baking powder, baking soda, and salt if needed in a large bowl. In a large measuring cup, whisk together eggs, buttermilk, and 5 Tbs melted butter.

Make a well in the dry ingredients and incorporate wet ingredients, mix until just smooth. Stir in cheese and 1 cup of leek rings and chorizo.

Line muffin cups with foil liners and spray with baking spray. Fill 3/4 full, top with remaining leek rings and brush with remaining 2 Tbs butter. Bake 20-25 minutes and a toothpick comes out clean and tops just begin to brown. 

* taste chorizo first to decide if you need salt at all. I did not.

Wow, these were amazing and I am not just saying that to pat myself on the back. I really think the fresh chorizo made the difference and also tasting it once cooked to make sure the batter, in general, was not too salty.

This was hugely popular in the home kitchen. Both MotH and The Boy liked very much and the hardest test was me. I am a fan.

And I have made this recipe myself. Cool.

Zucchini Cheddar Muffins

I love savory muffins, the kind of thing you can eat for breakfast or brunch, slathered in Kerrygold butter, and still feel reasonably good about eating because, you know, hey! a vegetable is involved. I guess it just how you rationalize things, or at least it is how I do.

Now my problem becomes, what to do with this recipe, because I was just so amazingly underwhelmed by it. I hate it when that happens, but there it is. This was meh. I certainly did not take them in to the test kitchen and didn’t even take pictures because they just weren’t worth it.

That said, here is what they are, for lack of anything else, a warning not to go there.  

3 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup scant cup whole milk
1 large egg
2 tablespoons extra virgin olive oil
4.6 ounces grated zucchini, pressed mostly dry
3.5 ounces extra sharp white cheddar cheese, grated,lg holes of box grater
3 scallions, finely chopped
1 tablespoon fresh thyme chopped

Preheat the oven to C 325 degrees and line muffin pan with foil liners.

Over a piece of waxed paper, sift together flour, baking powder, salt, pepper and set aside.

Whisk the milk, egg, and oil together in a measuring cup. Add the wet ingredients to the dry ingredients and mix until just incorporated.

Stir in the zucchini, cheddar cheese, scallions, and thyme with my best spatulas Get it Right. Love them.

Scoop the batter into the muffin tin with acookie scoop, about 3/4 full and bake for 30-35 minutes or until the tops are just golden and a toothpick inserted in the center comes out clean.

Cool ten minutes in the pan then move to a wire rack to cool completely. Store at room temperature.

I have to say, I was not happy with this recipe. I’m not sure what I did wrong. But these had no color – they looked anemic. And to be honest, there wasn’t that much in the way of taste to make up for the blah looks either.

Source: Would just rather not say.

Butter / Egg Usage – October 2016

1 October 2016 – Red Onion White Wine OJ Butter Sauce Pasta with spinach tortellini  – 4 Tbs

14 October 2016 – Ghirardelli Chocolate Chip Cookies – 16 Tbs / 2 large eggs

15 October 2016 – Buttermilk Blueberry Muffins – 5 1/2 Tbs / 2 large eggs

19 October 2016 – Shortbread – 16 Tbs

19 October 2016 – Best Oatmeal-Raisin Cookies – 12 Tbs / 1 large egg

25 October 2016 – Cheddar, Corn, and Sausage Muffins – 4 Tbs / 2 large eggsdd_1591

27 October 2016  – Lemon Bars – 16 Tbs butter / 5 large eggs

28 October 2016 – Pecan Sandies – 16 Tbs butter

28 October 2016 – Lemon Crisps– 8 Tbs butter / 1 large egg

97.5 Tbs = 12.1875 sticks = 48.75 ozs = 3.04 pounds 

13 eggs 

I will have to add this all up just to see where it gets me for this year. This is not a bad month after all. Might even make up for my crappy summer. But probably will not. 

Breakfast Sausage & Sweet Potato Muffins

I am a total fan of breakfast muffins as long as sausage is included. I mean what other kind of muffin does one want? One without sausage?  I may just cook sausage because I want some with real Maple syrup – from Two Pigs Farm. Hot breakfast sausage with really good real maple syrup – those two things are amazing.

dd_1635

3/4 cup sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1 1/2 tsp allspice
1/2 tsp salt
1/2 tsp baking soda
1 cup mashed sweet potato
2 large eggs
1/4 cup unsalted butter, melted
1/4 cup canola oil
1/4 cup maple syrup
1 pound bulk hot sausage, cooked and drained

Preheat oven to 350 degrees. Line 12 muffin cups with liners.

In a large bowl, whisk together sugar, flour, oats, allspice, salt, and baking soda. In another bowl, combine sweet potato, eggs, butter, oil, and syrup. Stir the wet ingredients into the dry ingredients until just mixed. Do not over mix. Fold in the sausage.

Fill the muffin cups 3/4 full. Bake 25-30 minutes or until toothpick comes  out clean. Cool for five minutes then move to cooling rack. Serve warm. Refrigerate leftovers.

Source: ChowHound

Sausage, Cheddar, and Corn Muffins

I have a thing for breakfast muffins, especially when a pork product is involved. I just had to try these, although I did mess about with the recipe a bit. We are little bit past fresh corn season, even for us.* So I purchased frozen white shoepeg corn – one of my favorite things in the entire frozen world. I think I prefer the shoepeg because it is slightly less sweet. I have modifications to the originally recipe and know I will be making more adjustments to this recipe the next time I make it.**dd_1590

2 teaspoons olive oil
16 ounces hot breakfast sausage
1 cup all-purpose flour
1 cup corn meal
1/2 teaspoon baking soda
2 eggs, room temperature
1 cup buttermilk
1 cup frozen sweet white corn kernels, let thaw while you make batter
1/2 cup grated sharp Cheddar cheese, plus more for sprinkling on muffins
1/4 cup melted butter

Preheat oven to 375 degrees F. Line 12 muffin tin cups with foil liners.

Heat olive oil in a skillet over medium heat and add sausage. Break the sausage into small pieces with a spatula as it cooks. Cook until the sausage is crumbly and cooked through. Remove skillet from heat. Blot up some of the fat with  paper towels leaving about 1 tablespoon. Let mixture cool.

Place flour, corn meal, and baking soda in a mixing bowl. Whisk until combined. In a separate bowl, whisk eggs and buttermilk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add corn kernels, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in.***

Divide batter among muffin cups. Top with some extra Cheddar cheese.

Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool to warm before serving.

Adapted from Allrecipies … once again.dd_1591

* We have a huge rural farming community around us, but it is October and I’ll just go with frozen corn and pass on the farming left-overs.

** I was missing a little salt in these muffins. I think next time I’ll add a 1/4 cup of freshly grated Parmesan. I could add salt, but why not make it Parmesan. More cheese and some salty flavor to the mix.

*** I mixed everything up one night and put it in the fridge. Came home the next day and let it sit until room temperature and then baked the muffins and they were great. I am a huge fan of making a recipe to a certain point and then continuing on the next night.  I have to do that since I bake/cook after I get off work.

The original recipe had scallions in it. They might be nice, but I am thinking chives next time would be a great deal better, or maybe even a shallot. Now there’s a thought.

Can you tell I will be making these again pretty soon. One of our students had one and said anytime you add sausage to something, that was a good thing. I completely agree. Any pork is a good thing.