{sms}Pear Cranberry Muffins with Spice Cookie Crumble Topping

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(I heart my new iPhone for lots of different reasons. One reason is the WordPress App that lets me write posts from anywhere. I started this post while in the mountains surrounding Idyllwild waiting for the rest of my hike group to show up.)

I’ve never seen muffins disappear as quickly as these mini Pear Cranberry Muffins with Spice Cookie Crumble. I don’t know if it was the muffin itself or the crumble or people really like muffins with crumble toppings. Either way, these muffins were a big hit at both work and a meeting/party I attended.

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I made the full recipe which made 24 minis and 9 full size. I didn’t have a lemon, so I used lime zest. I also chopped the fresh cranberries instead of keeping them whole. I also subbed white whole wheat flour for some of the all-purpose flour. For the crumble topping, instead of gingersnaps I used Dorie Greenspan’s Sugar-Topped Spice Cookies. The cookies are the November 17th pick for Tuesdays with Dorie. I like it when baking groups become symbiotic. 😛

Thank you to Jennifer of Maple N’ Cornbread for selecting Pear Cranberry Muffins with Gingersnap Crumble for this week’s Sweet Melissa Sundays. If you would like the recipe, visit her blog or buy the book.

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{twd} allspice crumb muffins

I like muffins. They are easy to make and easy to share. They are great to bring into work, because they are a self-packaged treat. This week’s Tuesday with Dorie recipe was Allspice Crumb Muffins and not only did they taste great, but they smelled irresistible as they were baking. Spiced with, d’uh allspice, in both the batter and crumb topping the muffins were spicy sweet. They were a big hit at work:

Wendy,
Thanks for bringing in the delicious muffins.  I was hoping this morning, as I was driving in eating carrots, that it might have been a baking night 🙂
Thanks again.
Cheers,
D

Thanks a billion to the wonderful awesome Kayte of Grandma’s Kitchen Table for hosting this week’s recipe. Kayte has been a great friend the last few months as I’ve gone through what I like to call {affectionately, of course} The WORST Summer of my Life. Please follow her on Twitter and visit her blog for the recipe (and more!). You can also find the recipe in Dorie Greenspan’s Baking…From My Home to Yours.

{sms} whole-wheat triple ginger fresh peach muffins

I was wide awake at 3 am on Thursday morning. I thought to myself, Why don’t I make this week’s Sweet Melissa Sunday recipe? Isn’t that what any self-respecting baker with deadlines thinks to themselves in the wee-hours of the morning? I quickly scanned the ingredients to see if they needed any room-temperature butter and since they didn’t I was good to go.

I think because of my recent bout of seasickness, I couldn’t stop thinking of Trader Joe’s Triple-Ginger Gingernaps Nancy of The Dogs Eat Crumbs mentioned in this post. I made the following changes/additions to the recipe: I used half whole-wheat pastry flour and 1/2 all-purpose flour; I grated 1/2 inch of peeled fresh ginger and rubbed it in with the sugar and orange zest; I added 1/2 teaspoon of ground ginger; and finally added 2 tablespoons of chopped crystellized ginger.

There were a big hit both at home and at work. I like making muffins because they are easy and tasty. Thanks to JoVonn of The Givens Chronicles for selecting the Fresh Peach Muffins for this week’s recipe. For the recipe visit her blog or buy the book.

{sms} mom’s banana apple muffins

In preparing for this week’s Sweet Melissa Sundays recipe, I kept reminding myself to buy bananas early enough to allow them to get nice and ripe. I meant to buy them before I left for Las Vegas last Sunday, but forgot.  In preparing for a getaway to Vegas is remembering to stop at the store to buy bananas high on anyone’s list?

I’m glad I stumbled on Twitter at just the right time when fellow bakers were discussing the oven trick for ripening the bananas. I didn’t read the details about the oven trick, just read the words “oven trick” and “bananas”. I stuck my bananas in oven while it was preheating and took them out when it beeped.

Other than the oven trick, I halved the recipe and made 8 regular sized muffins.  The trick to this banana bread is the addition of apples carmelized with brown sugar, cinnamon, and vanilla. Yummilicious!

Thank you to Joy of Hot Oven, Warm Heart for selecting Mom’s Bananna Apple Bread. For the recipe, visit her blog or buy the book.

Whole Wheat Zucchini Muffins

My sister’s boyfriend showed up at my parent’s house with a giant zucchini. Yes, literally, a giant zucchini that came from his family’s garden.  I cook with zucchini all the time, but I’ve never baked with it. I know zucchini bread is a summer classic when the squash is in season and home gardeners have so much their friends and neighbors run away screaming because they don’t want anymore.

Giant Zucchini: 3 lbs, 3 oz

Giant Zucchini: 3 lbs, 3 oz

I found a recipe for Whole Wheat Zucchini Bread in the King Arthur Flour Whole Grain Baking book and decided to try it. Instead of a loaf, I made muffins. The recipe made 16 standard-sized muffins. Also, instead of grating the zucchini (my parents don’t have a box grater. Who doesn’t have one?), I diced it really small. Or tried to dice it really small. I’m lazy with my knife skills.

The muffins turned out great, diced zucchini and all, and were a big hit at the office. Which reminds me, another reason I made these was to bring something into the office on Monday. I made cookies, but now that I’m in a house full of people they didn’t last the weekend. Apparently, my staff was a bit traumatized when I wasn’t able to bake for a few weekends and showed up to work empty-handed. They told me never to do it again.

You can find the recipe from the book HERE.  There is a different whole wheat zucchini bread recipe on the King Arthur website.