Time for Fall Muffins!

By Rhonda Woods

Hello Everyone!  Whew….we made it through the “Hurdicane” as my granddaughter said! So blessed have been prepared and not have been in the path of destruction.  Please continue to pray for those who were.  🙏

20108503_10209856353749446_6815868200570077530_nSo, who is ready for some Fall recipes, not to mention some Fall weather!  When I think Fall, I think of quick comfort foods, such as muffins.  We prepare a variety of muffin recipes in class and my granddaughters love to making muffins in my kitchen.  Quick to mix and bake, as the name “Quick Breads” implies.

There are a variety of quick breads, including pancakes, biscuits, scones and muffins. The mixing method for making muffins is called the “muffin method” or “dump method” because all of the dry ingredients, including a chemical leavener (baking powder or baking soda-careful they cannot be used interchangeably as they will result in a failed recipe) are combined in a large bowl and the liquid ingredients are combined in a smaller bowl.  The liquid mixture is then “dumped” into the dry ingredients and mixed just until moistened.  Over mixing muffin batters causes “tunnels” or trapped air bubbles that try to work their way out during baking leaving tunnel-looking formations in the finished product.  This does not effect the taste.  For uniform sized muffins, a portion scoop is the tool of choice.  Remember, “looks the same, cooks/bakes the same”.  My granddaughters love to use portion scoops…of course with my help guiding the batter into the paper lined muffin/cupcake pans…oh, what fun we have!

OK, enough teaching!  Let’s get to some of my favorite muffin recipes.  I hope you will enjoy making these, and perhaps with your little ones, too. Zucchini, Chocolate Chocolate Chip, Crumb Topped Pumpkin Pecan, Apple Butter, and Lemon Poppy Seed muffins are the top pics for today’s blog.  *Note, the format for the recipes are in “Standardize Format”.  This is how recipes used in foodservice are written.

May God Bless you and your family, as He continues to bless ours,

Chef Woods

Recipes

Apple Butter Muffins

Chocolate Chocolate Chip Muffins

Crumb Topped Pumpkin Pecan Muffins

Crumb Topping

Lemon Poppy Seed Muffins

Zucchini Muffins

 

Pumpkin Muffins

By: Brady Evans

I used to be able to make it just fine eating breakfast at 6:00 or 6:30am and then eating lunch at 11:45am or so. Nowadays, though, the hunger strikes around 10:00am and I feel like I can’t. go. on. without a snack. For a while I made a habit out of buying some sort of junky breakfast bar variety pack from Costco but then I got around to accepting that approach wasn’t cost effective at all.

I know it is a little “late” in the season (or freakishly early) to be enjoying and blogging about pumpkin flavored treats but it’s what I’m enjoying now so I thought I’d share. There are SO MANY pumpkin bread recipes out there and I settled on this one because it seemed perfectly spiced and traditional enough to suit my needs.

I snacked on these guys all week and they kept perfectly. They deserve the usual praises: moist but not too moist, spicy but not overwhelming, and perfectly pumpkin-y.  I used whole wheat flour in them and had great results so if you are interested in whole grain baking, this is a great recipe to try!

Pumpkin muffins

Pumpkin Muffins (Pumpkin Bread) (adapted slightly from Simply Recipes)

Ingredients

  • 1 1/2 cups flour (I used whole wheat)
  • 1/2 teaspoon of salt
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup pumpkin purée
  • 1/2 cup vegetable oil
  • 2 eggs, beaten
  • 1/4 cup water
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice

Instructions

  1. Preheat oven to 350°F (180°C). Sift together the flour, salt, sugar, and baking soda in a large bowl.
  2. Mix the pumpkin, oil, eggs, 1/4 cup of water, and spices together in a smaller bowl, then combine with the dry ingredients, but do not mix too thoroughly.
  3. Pour into a well-buttered 9 x 5 x 3 inch loaf pan or a muffin tin lined with paper liners. Bake 50-60 minutes for the loaf or 18-23 minutes for the muffins until a thin skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack.