Blueberry Sour Cream Coffee Cake

This coffee cake is light and fluffy. I decreased the sugar from the original recipe by half a cup and still think it is sweet enough. You can use cubed fresh pears in this recipe instead of blueberries. You can also use pecans instead of walnuts in the topping. This would be nice for brunch along side a savory dish.

Ingredients:

Topping:

• 1-1/2 cups walnuts or pecans
• 1/3 cup brown sugar, packed
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 2 tablespoons chilled unsalted butter, cut in smaller pieces

Cake:

• 2-3/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup unsalted butter at room temperature
• 1/2 cup sugar
• 3/4 cup brown sugar, packed
• 3 large eggs
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk, whole or 2%
• 1-1/2 cups blueberries 

For Topping:

1. Blend first four ingredients in food processor until nuts are coarsely chopped.
2. Add butter; using pulse to blend until coarse crumbs form.

For Cake:

1. Preheat oven to 350 degrees.
2. Prepare 13x9x2 baking pan by greasing and dusting with flour, shaking off excess.
3. Sift flour, baking powder, salt, and soda in medium bowl.
4. Using electric mixer beat butter in large bowl till fluffy.
5. Gradually add both sugars and beat until blended.
6. Beat in eggs, one at a time incorporating after each egg.
7. Add lemon zest and vanilla.
8. Blend sour cream and milk in small bowl.
9. Beat in this mixture alternating with dry ingredients in 3 additions each.
10. Spread half of the cake batter into prepared pan.
11. Sprinkle half the topping over the batter.
12. Cover this mixture with the blueberries evenly.
13. Spread remaining batter over this layer.
14. Sprinkle with the other half of the topping.
15. Bake for approximately 50 minutes or until tester comes out clean.
16. Cool and serve.
17. Yield: 12 servings

Apple Cinnamon Streusel Muffins

I found this recipe in the cookbook "Our Favorite Recipes", put out by the Winnipeg Mennonite Elementary school. It was submitted by Monika Sawatsky. When I told her that I was posting the recipe, she said that it is her families favorite and I would have to agree. It is one of our favorites as well. Imagine waking up to the aroma of freshly baked apples and cinnamon with a faint scent of freshly brewed coffee in the air, birds singing in the distance. Sounds so enticing doesn't it. Well you can create this kind of morning for your family or guests. Come on join me, put the coffee on and let's get baking!

• 1 1/2 cups flour (I use half whole wheat)
• 3/4 cup sugar (I decrease it to a 1/2 cup)
• 1 Tbsp. baking powder
• 1 tsp. salt (do not double if you double the recipe)
• 3/4 cup butter
• 1 1/2 cups chopped apples (2 medium)
• 2 cups raisin bran
• 3 tsp. cinnamon, divided
• 2 eggs
• 1 cup milk
• 2 Tbsp. sugar

1. Sift together flour, sugar, baking powder and salt.
2. Cut in butter with pastry cutter until mixture resembles coarse meal. Reserve 1/2 cup for topping.
3. Add chopped apple ( I leave the skin on), cereal and 1 1/2 tsp. cinnamon. Mix well.
4. Combine eggs and milk
5. Add to apple mixture
6. Stir lightly, just until moist. Batter will be lumpy.
7. Fill 12 greased muffin tins.
8. Blend reserved crumbs with remaining cinnamon and 2 tbsp. sugar.
9. Sprinkle over muffins.
10. Bake at 400 for 18-20 minutes or until toothpick comes out clean.

Rollkuchen

 
Rollkuchen are a tasty, deep fried pastry that are a wonderful accompaniment to cold watermelon on a hot summer day.  How well I recall childhood picnics with big tubs of fresh Rollkuchen.  Let's just say that eating them is rather like eating peanuts...you can't stop at just one! Sometime over the years, Rollkuchen became paired with Roger's Golden Syrup (definitely a Canadian thing) on my table; they make a great team!

My mother-in-law made the best flaky, crispy Rollkuchen. Mine never quite measured up, so I have always made the thicker, softer variety and they have become a family favorite. Hers were all uniform in shape; mine are rather 'free-form'. Each recipe seems to differ slightly but I've never met a Rollkuchen I didn't like!

Rollkuchen

• 5 - 6 cups / 1150 - 1350 ml flour
• 3 teaspoons / 15 ml  baking powder
• 1 teaspoon / 5 ml salt
• 4 eggs
• 1 cup / 250 ml sour cream
• 1 cup / 250 ml milk

 

1. Combine 5 cups / 1150 ml  flour, baking powder and salt.
2. Beat eggs, sour cream and milk together and add to dry ingredients
3. Continue to add flour to form a soft dough ... usually about 1/2 cup more.
4. Allow the dough to chill for an hour or two before rolling, for easier handling.
5. Divide the dough in half and roll out quite thin on a floured board ... if you prefer them soft, then not quite so thin.
6. Cut strips of dough about 2x4 inches / 5x10 cm ... with two slits cut in center of each.
7. Stretch the pieces somewhat before dropping into the hot oil.
8. Fry in deep hot oil over medium heat until golden on one side. Turn and brown the other side.
    

The rollkuchen puff up beautifully while cooking and are really mostly air pockets by the time they are ready to eat. A totally a healthy choice!  Who am I fooling?

Serve with cold watermelon and Roger's golden syrup.  Grilled farmer sausage is also a nice touch!

Baked Lemon Cake Donuts

Last summer I ordered gluten free baked lemon donuts for one of my friends from another friend, Jeanine who is an amazing gluten free baker. She added two extra donuts to my order so that my hubby and I could have a taste. They tasted awesome and I've wanted to make them ever since but I first had to buy a donut pan which I finally did.  My recipe is a gluten version. You can find Jeanine's recipe here. All the goodies I have ordered from her have 'wowed' my friends, thank you dear friend.

• 1/2 cup sugar
• Zest of one lemon
• 1 cup flour
• 2 tablespoons dry instant lemon pudding mix
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/4 cup oil
• 2 tablespoons lemon juice
• 1/4 cup buttermilk

Lemon Glaze

• 1 cup icing sugar
• 2 tablespoons butter, softened
• 1 teaspoon lemon zest
• 4 tablespoons lemon juice

1. In a small bowl, combine sugar and lemon zest, using your fingers, rub sugar and zest together. This allows the oil of the lemon to release more flavor into the sugar. Set aside.
2. In a medium sized bowl, whisk together the rest of the dry ingredients.
3. Add sugar and zest mixture to the dry ingredients and whisk until combined.
4. Using the same small bowl whisk together eggs, oil, lemon juice, and buttermilk. Pour this mixture into the dry ingredients and stir until well combined.
5. Grease your donut pan, fill each cavity 2/3 full of batter.
6. Bake in a 375º oven for 12 minutes.
7. Allow donuts to cool for 5 minutes before removing from pan onto a cooling rack.
8. Whisk together glaze ingredients until smooth and slightly runny. Dunk warm donuts into the lemon glaze and allow to set.
9. Yield: 10 donuts

Morning Glory Muffins

These Nutritious and Delicious Muffins are one of my daughters favorites. So when it came to planning her wedding day brunch, I knew that these had to be on the menu.

• 1 cup of flour
• 1 cup of whole wheat
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup sugar
• 2 tsp. cinnamon
• 2 cups finely grated carrots
• 1/2 cup of unsweetened coconut
• 1/2 cups of dates or raisins
• 1/2 cup chopped nuts
• 1 apple, peeled and grated
• 1/2 cup of oil
• 3 eggs beaten
• 2 tsp. vanilla

1. Mix all the dry ingredients.
2. Stir in the carrots, raisins, apple, nuts, coconut.
3. Add the oil, eggs and vanilla.
4. Bake at 350 for 20 minutes.
5. Makes 12 very large muffins lined in paper cups or greased.

I wish you could scratch and sniff the screen while they are still warm.
Chocked-full of wholesome goodness.

Berry Filled Scones

All winter long. . .we are thankful for California strawberries. . .but once summer crops begin to ripen in Canada. . .we shop locally. The flavour of fresh picked strawberries from the field cannot be duplicated. Strawberry pies. . . Strawberry Shortcake, Strawberries with ice cream and one of my favorites. . for breakfast. . and lunch time. . .and late in the evening. . is Strawberry Scones.

I inherited a tart press from my mom. . .I have no idea where she purchased it. . but if you ever see one similar (click on the picture to enlarge the bottom left view of my tart press) . . .snap it up. . .it makes the most delicious little tarts. . .and scones.

Edited later thanks to the kind commenters .. the cut - n - seal can be found here
Fruit Filled Scones

• 2 cups all purpose flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 tablespoons white sugar
• 1 large farm fresh egg. . .in a measuring cup. . with enough . . .
• buttermilk to fill to one cup (with the egg in it)
• 1/3 cup canola oil .. .or some other light oil
• sliced berries (strawberries, raspberries, blueberries .. or blackberries)
• 1/2 cup of confectioners/icing sugar
• a little warm water

1. Stir together the flour, baking powder, baking soda, salt and sugar in a large bowl.
2. Beat the egg in the measuring cup and add the buttermilk to fill to the one cup line.
3. Make a well in the flour mixture.
4. Pour in the egg/buttermilk and the oil.
5. Stir only until it comes together.
6. Dump it onto a floured surface and knead a few times until the wet and dry are combined. (DO NOT overwork your dough . .the scones will be tough)
7. Roll the dough onto a floured surface . ..to a 1/4 inch thick.
8. Cut with large 4 inch tart cutter or you can use a large glass jar.
9. Put half the cut rounds on a cookie sheet. .lined with parchment paper . .(to catch drips)
10. Put berries in the center of each round. ..cover with the second round. . .and crimp with the tines of a fork. .or press down with the tart press.
11. Bake at 400º for 20 minutes or until golden brown.
12. Make a drizzle icing from 1/2 cup icing sugar and a teaspoon or two or warm water and drizzle over the scones while still warm.

If you want to give yourself a head start in the morning if you are having guests for brunch, mix up the dough and wrap well and refrigerate it overnight.

The recipe will make about 6 large scones.

Chipa

For my flashback Friday I have chosen to share the recipe for Chipa again.
Makes 3 dozen
These chewy cheesy little pillows is a recipe originally from Paraguay, where my husband was born. They are made from Cassava flour (called Mandioca flour in Spanish) or Tapioca Starch, therefore making them gluten free. (Tapioca Flour and Tapioca Starch is the same thing.)
Another variation for the recipe has a crusty hard outer crust yet soft and chewy from the inside. This version however is a soft muffin, chewy on the inside that taste best warm from the oven, they feel like little pillows. **They are so quick and easy to make, you don't need to be following a gluten free diet to enjoy them.

• 1 - 400 g. / 14 oz package of tapioca starch (approx 3 cups)
• 1 teaspoon salt
• 1 tablespoon baking powder
• 1/2 cup of oil
• 2 cups of grated cheese, like Old Cheddar*
• 2 eggs
• 1 cup milk

1. Mix all the dry ingredients together.
2. Add oil, beaten eggs with the milk and stir until the dry ingredients are well moistened.
3. Put into greased mini muffin tins, enough to make 3 dozen. 
4. Bake at 350 until golden brown, 20-25 minutes.

*You can use any combination of cheese according to personal taste. I have added 1/2 cup of parmesan cheese mixed with 1 1/2 cups mozzarella.  Try smoked Gouda, Swiss, Jalapeno Pepper Jack perhaps? Change up the flavors for a new taste experience.

**Just a word of caution, because these are gluten free, and you don't eat them the day that they are made, they will certainly lose that soft, chewy goodness and become a bit dry and hard. So enjoy them right out of the oven and only make as many as you need. Do not use regular size muffin cups, the larger ones do not taste the same.

More than a Basic Platz Mix

This is a follow up on the recently posted a Basic Platz mix to share ideas on how to mix a few more quick snacks. Click here for the recipe of the mix. Although buttermilk is a preferred liquid to use in these recipes, you can also use milk OR a combination of milk and yogurt or milk and sour cream.

Cherry Platz

• 3 cups basic Platz mix
• 1 egg
• 3/4 cup buttermilk
• 1/2 can cherry pie filling
• 1 cup mix and 2 - 3 Tbsp cream for crumb topping 

1. Using a fork, whisk egg, blending in the buttermilk. Continue to use fork to stir the wet into 3 cups dry mix. Keep stirring until blended.
2. Spread into 9 x 9 inch greased pan (for a lower cake you can use 9 x 13 pan)
3. Spread with cherry pie filling
4. Make crumbs, using your hand to mix and crumble on top.
5. Bake at 350 F for 35 - 40 min. (to make a large cookie sheet size Platz, double the recipe)

Coffee Cake

• 2 cups basic Platz mix
• 1 egg
• 2/3 cups buttermilk
• 1 tsp vanilla
• 1/3 cup mix, 1/3 cup brown sugar, 1 tsp cinnamon, 1 Tbsp milk for crumb topping

1. Using a fork, whisk egg, blending in the buttermilk. Continue to use fork to stir the wet into 2 cups dry mix. Keep stirring until blended.
2. Spread into greased 8 or 9 inch round pan.
3. Top with cinnamon crumbs.
4. Bake at 375 F for 30 - 35 minutes. Serve plain or with whipped cream.

Muffins

• 3 cups basic Platz mix
• 1 egg
• 1 cup buttermilk
• 1 - 1 1/2 cups berries or 1/2 can cherry pie filling
• coarse sugar, optional

1. Using a fork, whisk egg, blending in the buttermilk and vanilla. Continue to use fork to stir the wet into dry mix. Keep stirring until blended.
2. If using fruit, such as blueberries or cranberries, gently fold in the fruit and scoop into 12 lined muffin tins. (10 if you want them large) Sprinkle with coarse sugar - optional.
3. If using pie filling, fill 12 lined muffin tins half way, add a tablespoon of filling and top with another tablespoon or so of batter. ( 10 if you want them large) Sprinkle with coarse sugar - optional.
4. Bake at 375 F for 20 - 25 minutes.

Lemon Loaves

We love our lemon in the house.  It isn't quite Easter yet so we are holding off on the Paska and yet lemon seems so springtime to me.  Buy some fresh lemons. . .make a cup of tea ..add a bit of local honey and a slice of lemon and get out your loaf pans.

• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs
• lemon zest from 4 large lemons
• 1/4 cup lemon juice
• 3/4 cup sour milk  (1 teaspoon lemon juice put in a 1 cup measuring cup and filled with milk to 3/4 cup and allowed to sit for 5 minutes)

Lemon Syrup

• 1/2 sugar
• 1/2 cup lemon juice

Lemon Glaze

• 2 cups powdered sugar
• the remaining lemon juice and enough water to make a thin glaze

1. Preheat oven to 350 F and spray two  7 1/2 X 4 X 2 loaf pans with cooking spray and line the bottom and two long sides with parchment paper.
2. Sift together the dry ingredients onto a piece of parchment paper for quick clean up or into a bowl.
3. In a large mixing bowl, beat together the butter and sugar on medium speed until very light. .several minutes for sure.
4. Add the eggs one at a time, beating until combined and then the lemon zest.
5. Combine the wet ingredients and them alternating with the dry ingredients to the butter and sugar mixture until just combined.
6. Divide the mixture between the two loaf pans and bake until a toothpick comes out clean.. .about 45 - 50 minutes.
7. While the cake bakes, simmer the syrup ingredients together for just a minute or so until the sugar melts.
8. When the toothpick comes out clean of the lemon loaf.  Put the pan on a rack to cool for 10 minutes and then remove from pan.
9. Brush the syrup over all the sides of the loaves until all the syrup has been used up.
10. Allow to cool completely and make the glaze while you are waiting.
11. Drizzle the glaze over the loaves and allow it to set.
12. Serve with a nice cup of tea. . lemon slices and a small pot of honey.

Reuben Roll Ups

These reuben roll ups are simple to make and very tasty. You can use crescent rolls from a package or making them on the day you are baking buns and have dough available. These roll ups are good dipped in thousand island dressing. If you don't have the dressing in your fridge it's simple to prepare.
Adapted slightly from the recipe found here.

• 1 package, crescent rolls
• 1/2 cup thousand island dressing
• 8 slices corned beef
• 4 slices Swiss cheese
• 1 cup sauerkraut, drained and lightly squeezed dry

1. Unroll and divide crescent rolls.
2. On each roll spread 1 tablespoon of dressing, 1 slice of corned beef, 1/2 slice of cheese and 2 tablespoons sauerkraut.
3. Roll up like a butterhorn starting from the wide end.
4. Place on parchment lined baking sheet.
5. Bake in a 350º oven for 20 minutes or golden in color.
6. *Use any leftover thousand island dressing for dipping the roll ups in.

Homemade dressing:

• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 - 4 dashes of sriracha hot sauce
• 2 tablespoons hot dog relish

1. Whisk together ingredients until combined. 
2. Store in fridge until ready to use.
3. Yield: 8 roll ups

Chocolate Banana Bread

The original recipe for this lovely bread comes from a Kraft Canada flyer. I improvised with what I had available, switching out a few items and adding baking powder and vanilla. It's a win - win situation with chocolate and banana. I love the density and moistness of this loaf!

Ingredients:

• 1 egg
• 1/2 cup mayonnaise
• 3 bananas, mashed
• 1  1/2  cups flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp vanilla
• 3 Tbsp baking cocoa

Method:

1. Beat egg, mayonnaise and mashed bananas in bowl, using a whisk, until well blended. Add vanilla.
2. In separate bowl, mix flour, sugar, baking powder, soda and salt. then stir into wet ingredients.
3. Spoon half  (or slightly over half) of the batter into prepared 8x4 inch loaf pan.
4. Sift cocoa into the batter left in the bowl, stir and drop by spoonfuls onto white batter.
5. Bake in preheated 350 F oven for 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes, before removing to wire rack. 

Idea: Cut into thick slices (10), wrap and freeze for individual snacks to go with "someone's" drink at the drive through. 

Cinnamon Twists

This recipe was given to me by a friend thirty years ago and is still at the front of my file...hand-written on the original card. Cinnamon twists were always a favorite on picnics and camping trips in days gone by. Let me warn you, it is impossible to eat only one! 

Cinnamon Twists

• 5 cups flour
• 2 tablespoons baking powder
• 1 pound butter or margarine (2 cups)
• 2 eggs
• 1 cup milk

Topping:

• 6 teaspoons cinnamon
• 1 1/2 cups sugar

1. Combine flour and baking powder.
2. Cut in margarine.
3. Beat eggs slightly with a fork; mix with milk.
4. Combine with flour mixture to form a soft dough.
5. Form 10 balls. Cover and chill for several hours.
6. Sprinkle topping mixture onto working surface.
7. Roll each ball of dough into a circle (about 9 inches).
8. Sprinkle with a generous layer of topping.
9. Cut into 8 crescents. (A pizza cutter works great.)
10. Roll up to form crescents (from outer edge to inside).
11. Bake at 325 degrees F for 15 - 20 minutes.

Yield: 80 twists

 

Enjoy!

Potato Pancakes

These are an easy blender version of potato pancakes that we enjoyed recently.

• 3 cups frozen hash brown potatoes or 3 cups peeled chopped raw potatoes
• 1/2 onion coarsely chopped
• 2 eggs
• 1/4 cup flour
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 3 green onions (scallions) chopped

1. Put all ingredients but the green onions into blender container. 
2. Cover and blend, stopping to make sure all ingredients are getting chopped. 
3. Push down onions or potatoes with a spatula if necessary. 
4. Continue till blended well. Some coarseness of the potatoes and onions is O.K.
5. Stir in green onions.
6. Pour batter onto hot greased griddle. Brown then flip once to brown the other side.
7. Serve with sour cream and applesauce.

We enjoy our potato pancakes with maple syrup or fruit syrup, also.

Biscuit Mix Rolls (Cinnamon OR Pizza)

With Valentines coming up I borrowed an idea from my daughter-in-law to shape the rolls like hearts. You can use the same recipe to roll them up like regular cinnamon buns. Click here for the large biscuit mix recipe.

CINNAMON HEART ROLLS

Ingredients:

• 3 cups biscuit mix
• 1 cup milk
• 2 Tbsp soft butter for spreading
• 1/2 cup brown sugar and 1 tsp cinnamon for spreading
• 1/2 cup icing sugar mixed with 1 1/2 Tbsp milk for drizzle

Method:

1. In medium size bowl, using a fork, stir milk into 3 cups mix. Stir until dry ingredient are well incorporated.
2. Remove dough onto flour dusted surface
3. Dust with flour, press gently and shape into rectangle. Then roll out to 9 X 14 inches.
4. Spread with butter and sugar/cinnamon mix
5. Mark centre and roll up tightly from both long sides toward the centre. Slice and put on parchment paper lined pans. Shape by squeezing the tip of the heart shape. 
6. Bake at 425 F for 15 minutes or until light golden in color.
7. Mix icing sugar in measuring cup, starting with one Tbsp milk and adding a few more drops as needed. Drizzle over cooled rolls.



PIZZA ROLLS

Ingredients:

• 3 cups biscuit mix
• 1 cup milk
• 2 - 3 Tbsp pizza sauce
• 2 cups shredded cheese
• 2 - 3 Tbsp bacon bits
• dried basil

Method:

1. In medium size bowl, using a fork, stir milk into 3 cups mix. Stir until dry ingredient are well incorporated.
2. Remove dough onto flour dusted surface
3. Dust with flour, press gently and shape into rectangle. Then roll out to 8 X 15 inches.
4. Spread with pizza sauce, cheese, bacon bits and sprinkle with dried basil
5. Roll up, starting from long side, slice into 12 buns and place on parchment paper lined pan.
6. Bake at 425 F for about 15 minutes or until light golden and bubbly. Serve warm or cold.



Lemony Apricot Jam Muffins

Every Thursday afternoon for almost 10 years, I had the privilege of being invited to the home of two friends, and I am always treated to a bowl of soup and freshly baked muffins! I think that she was so tired of me asking for the recipes that for my birthday they gave me the book called "The 250 Best Muffin Recipes" by Esther Brody. So here is one of the many recipes enjoyed by our family.

• 1-1/2 c. flour
• 1/2 c. sugar
• 1/2 t. grated lemon zest
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• 1/2 t. salt
• 1 egg, beaten
• 4 tbsp. butter, melted
• 1 c. buttermilk or 1 c milk with a tablespoon of vinegar or lemon juice
• 2 t. lemon juice

Filling and Topping:

• apricot jam
• 1/4 c. chopped almonds

1. In a bowl combine flour, sugar, zest, baking powder, baking soda, salt. Make a well in center.
2. In another bowl whisk together egg, butter, buttermilk and lemon juice. Add to dry ingredients stir until moistened.
3. Spoon batter into prepared muffin tins, filling half full. 
4. Drop a bit of apricot jam into each tin. 
5. Top with remaining batter; sprinkle with almonds. 
6. Bake in a 375 degree oven for 20 minutes until golden brown.

Donut Muffins

Donut muffins, they taste of cake donuts and muffins combined in one. They are good rolled in a sugar and cinnamon mixture or drizzled with a glaze while still warm, extra special if you do both.

Ingredients:

• 1/3 cup butter
• 2/3 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 3/4 cup buttermilk

Directions:

1. In a medium size bowl cream butter and sugar until light and fluffy.
2. Add eggs and vanilla and beat until well blended.
3. Mix dry ingredients and add to the creamed mixture alternately with buttermilk and stir until combined.
4. Spoon batter into a lightly greased muffin tin.
5. Bake in a 425º oven for 16 minutes or until golden in color.
6. Remove from oven, cool for approximately 2 or 3 minutes, just until you can handle them.
7. Roll donuts in sugar/cinnamon mixture of 1/2 cup sugar and 1 tablespoon cinnamon. Or dip tops of muffins in melted butter and then into cinnamon/mixture or drizzle with a glaze.
8. Yield: 12 muffins

Apple / Pear Spice Muffins

I had two pretty sad looking pears in my fruit basket, so I decided to see if I could make some muffins out of them. So I stewed together two apples and two pears added some spice and it resulted in these delicious  muffins perfect for fall.

• 2 apples peeled, cored and chopped
• 2 pears peeled, cored and chopped
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger 
• 1/2 cup of hard margarine or butter
• 3/4 cup sugar
• 2 eggs beaten
• 2 cups flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon sea salt
• 3/4 cup raisons

1. Cut  the apples and pears into small pieces. I left the peel on but you can peel it if you wish. No need to add water or sugar to the pot. Cook on low heat  until soft.
2. Add the cinnamon and ginger. Mash together.
3. Cream together the softened butter with the sugar adding the eggs one at a time.
4. Mix the dry ingredients together stir.
5. Add the raisins to the flour, add that into the creamed butter mixture.
6. Stir the stewed fruit and combine until all the dry ingredients are mixed in.
7. Place into 12 greased muffin tins.
8. Bake at 350 for 18-20 minutes.
9. Leave the muffins in the tins for 5 minutes, remove and cool on a cooling rack.
10. Serve with a warm cup of tea, perfect for those cool fall afternoons.

Best Ever Banana Muffins

The muffin is moist and great take along snack for packed lunches. I also like it served with a slice of cheddar cheese. Delicious.

• 1 1/2 cups flour (try 1/2 cup of whole wheat, and 1/2 cup of bran replacing 1 cup of all purpose flour, or replacing 1/2 cup of flour with 1/2 of oats)to increase fiber.
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt ( never double if you double the recipe)
• 3/4 cup sugar ( I have reduced it to 1/2 cup or even 1/3 cup)
• 1/2 cup melted butter or vegetable oil ( I cut it by half)
• 1 egg
• 3 mashed bananas
• Chocolate chips or raisins as desired.

1. Sift together, flour, baking powder baking soda and salt.
2. Combine sugar, oil, egg and mashed bananas.
3. Stir in the dry ingredients, batter should be lumpy.
4. Fold in the chocolate chips, or raisins.
5. Put into greased muffin tins
6. Bake at 375 for 18-20 minutes or til golden brown.
7. Cool 5 minutes and remove from the pan.

Vegetable Muffins

These savory vegetable muffins are so good. A little touch of cayenne adds a nice warming touch. These muffins are perfect hot or cold with soup or to pack in your lunch. Pack a few extra to share.

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon cayenne
• 1 cup cheddar cheese, shredded
• 2 eggs
• 1/4 cup butter, melted
• 1 cup sour cream
• 1/2 cup farmer sausage, cooked and chopped (you can use bacon or breakfast sausage)
• 1/2 cup corn kernels, cooked
• 1/2 cup red and green sweet peppers, chopped
• 1/2 cup spinach, chopped

1. In a medium sized bowl, whisk together dry ingredients and shredded cheese, set aside.
2. In a smaller bowl, whisk together eggs, butter, and sour cream.
3. Stir wet ingredients into dry ingredients just until combined.
4. Mix in farmer sausage, corn, peppers, and spinach. Do not over mix. The batter will be quite thick.
5. Spoon into well greased muffin tin.
6. Bake in a 350º oven for 20 to 25 minutes. Mine were perfectly done at 23 minutes.
7. Cool in muffin pan for a few minutes then remove and place them on a rack to finish cooling. They are delicious hot or cold. Great for bag lunches.
8. Yield: 12

Rhubarb Orange Sticky Muffins

My good friend Betti makes these wonderful Rhubarb Orange Muffins.
One day I tried adding a sticky pecan mixture to the bottom of the muffin cups before spooning in the batter and now I make them like this each spring during rhubarb season.
If you want to make the muffins without the brown sugar/pecan topping,
add 3/4 cup chopped pecans to the muffin batter.

For the sticky topping:

• 1 cup brown sugar
• 1/4 cup butter or margarine, melted
• 2 tablespoons cream

For the muffins:

• 2 cups flour
• 3/4 cup sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cups finely chopped fresh rhubarb
• 1 large egg
• 1/4 cup vegetable oil
• 2 teaspoons grated orange rind
• 3/4 cup orange juice

1. Grease muffin pans. I use pans that make medium sized muffins and I usually get 16 muffins from this recipe.
2. Place 3 or 4 pecan halves in the bottom of each cup.
3. Mix topping ingredients in a small bowl.
4. Place about 1 teaspoon of topping in each cup on top of the pecans
5. Mix muffin batter:
6. In a large bowl, combine all dry ingredients.
7. In medium bowl, beat egg.
8. Add oil, orange juice and orange rind to beaten eggs.
9. Add liquid mixture to dry mixture all at once and stir just until moistened.
10. Fold in rhubarb.
11. Spoon over brown sugar/pecan mixture in prepared muffin pans.
12. Bake for at 350 degrees F for 25 - 30 minutes.
13. Remove from oven, loosen sides of muffins and turn upside down on a rack.
14. These are best served the same day. If there are any left, store them in the refrigerator. (They will still be good the next day but will be softer in texture)