Tag Archives: muffins

Corn Dog Muffin Bites

Corn dogs are a delicious carnival/fair treat. The cornmeal batter usually surrounds a hot dog but the sausage choice may be varied, according to your personal preference. I’ve made them in the past and they were delicious. However, the skewered treat must be deep fried, and that’s pretty messy. Plus, there’s the clean-up afterwards. So, when I ran across this muffin bite variation, I was all over it.

Instead of hot dogs, I used cheese smoked sausages, similar to the Hungarian Debrecener.

I sliced the sausages into 3/4 inch/2 cm sections and inserted them into mini or medium sized muffin cups which had been well brushed with vegetable oil and filled half way with a slightly sweetened cornbread batter.

The muffins were baked at 375 deg Fahrenheit. The minis (2 tbsp of batter) took about 15-16 minutes to bake while the medium muffins (3 tbsp) took 20 minutes. I’m re-posting the plain cornbread recipe for convenience.

Plain Cornbread – 16 2-inch squares

1 cup all purpose flour
1 cup cornmeal
2-4 tbsp sugar (depending on how sweet you like it to be)
1 tbsp baking powder
1/2 tsp salt
2 large eggs
1 cup milk or buttermilk
1/4 cup vegetable oil or melted butter, margarine or shortening

Stir together flour, cornmeal, sugar, baking powder and salt. In another bowl, beat together eggs, milk and oil. Add to flour mixture and stir just until batter is moistened, no more.

Pour into greased 9″ round cast iron skillet (or an 8 inch by 8 inch baking pan) and bake in a pre-heated oven at 425 degrees Fahrenheit for 15-20 minutes until golden brown.

Muffin Variation: Preheat the oven to 375 degrees Fahrenheit. Bake mini muffins (2 tbsp batter) for 15-16 minutes. Medium or large muffins (3 tbsp batter) take 18-20 minutes.

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Flour and Blueberries (Muffins and Pancakes)

I finally replenished my stock of all purpose flour but, for reasons I won’t go into, ended up buying two 10 kg bags about a week apart, instead of my usual 20 kg bag.

In any case, it all ended up in five pound bags in the freezer, except for what was used to fill my tin flour canister.

Among the many things I made with the flour were blueberry muffins and blueberry pancakes. Fresh blueberries sometimes go on sale, and, if I can, I buy a couple of clamshells full and bag and freeze them since no preparation is needed and they can be used straight from frozen.

The muffins were from a basic recipe which can be adapted with whatever additions are desired. You may find the combination of brown and white sugar a bit less sweet than a regular muffin recipe. In that case, use all white sugar.

Carole L’s Basic Buttermilk Muffins – makes a dozen large muffins

2 cups (254 grams) all-purpose flour
1/4 cup (50 grams) granulated sugar
1/4 cup (50 grams) brown sugar
1/2 tsp fine salt
1 tbsp baking powder
1 cup buttermilk
1/4 cup (57 grams) unsalted butter, melted & cooled
1 large egg
1 tsp vanilla extract (if desired)

Preheat the oven to 450 degrees Fahrenheit.

Line a large muffin tin with paper liners or coat with nonstick cooking spray (or both).

In a large bowl combine the dry ingredients: flour, sugars, salt, and baking powder.

In a liquid measuring cup beat together the buttermilk, butter, egg, and vanilla. Pour into the dry ingredients and stir JUST until combined, do not over mix. Divide evenly among the muffin tin cups.

Bake for 5 minutes, then reduce the temperature to 400 deg Fahrenheit (don’t forget this!!). Continue baking until golden brown and a toothpick inserted in the center comes out clean, about another 12 minutes.

Mix Ins:
Add 1 cup chocolate chips, nuts, dried fruit, candy, etc.

For Fruit Muffins:
1 1/2 cups fruit (such as berries, apples, etc.), finely chopped and well drained
If using fruit, add in with the dry ingredients to make sure the fruit stays evenly distributed and doesn’t sink to the bottom.

Banana Muffins:
3/4 cup mashed overripe banana (from about 2 small bananas) Add in with the wet ingredients.

The pancakes themselves, from a King Arthur Flour recipe that used an equal combination of all purpose flour and barley flour (home ground from some pot barley in my pantry) were a great success, taste wise, even if the blueberry version was a disappointment.

All purpose and barley flour pancakes

The second side, with the blueberries sticking out, didn’t make contact with the frying pan, and the surface didn’t really brown properly but looked almost wet and gummy when done. When cooled, I didn’t even bother eating one (of the three I made) but bagged and froze it until I have a pancake craving and buy some more maple syrup.

One-Banana Muffins

I have texture issues so when it comes to buying fruit to eat out of hand, bananas are NOT my first, or even fifth, choice. But for reasons that don’t warrant going into, I ended up with a single banana ripening on my counter.

I decided to make banana muffins so I googled for an appropriate one banana recipe.

Serenity Now‘s blog had what looked like the perfect recipe for me, but I made some changes.

Banana Muffins with One Banana – makes 1 dozen large muffins or 1 loaf of muffin bread

1 large, very ripe banana
1 cup regular white sugar
1 egg with enough milk to make 1 cup*
1 stick (1/2 cup) of butter, softened, or 1/4 cup plus 2 tbsp vegetable oil, or 1/4 cup vegetable oil plus 2 tbsp maple syrup
1 tsp vanilla extract
1 1/2 cups all purpose flour
1 tsp baking soda

* Add the egg and 2 tbsp sour cream to a measuring cup, and then enough milk to make 1 cup. Baking soda likes some acid to help it act in baking but since I didn’t have any yogurt, I used the sour cream.
** I was short of butter so I decided to replace it with vegetable oil. Since my banana wasn’t over ripe (I didn’t want to wait until the next day to make these), I replaced the additional 2 tbsp vegetable oil with maple syrup to sweeten the batter.

Optional add-ins: 1/2 cup coarsely chopped walnuts, 1/2 cup chocolate chips, a dash of cinnamon

Preheat the oven to 350 degrees Fahrenheit.

Line a 12 large muffin tin with muffin/cupcake papers. (If making a loaf, butter the tin generously so it won’t stick.)

In a large mixing bowl, break up the peeled banana and cream with the sugar, using a hand blender, until the banana is pureed.

Add in the flour, baking soda, egg/milk mixture, oil (oil and maple syrup) and the vanilla extract and beat just until everything is just combined. (If including the cinnamon, add at this point as well.)

Fold in the nuts or chocolate chips and, using an ice cream scoop, fill the muffin tins.

Bake for 25-30 minutes or until a wooden toothpick inserted into the muffins comes out cleanly. This is a very liquid batter so the baking time is a bit longer than you might be used to. (I found that my chocolate chips all fell to the bottom, probably due to the density of the batter. Mini chocolate chips might be a better choice.)

NOTE: If baking in a loaf pan, you’ll need to bake this for 50-55 minutes depending on your oven.

December 2016 Cooking Wrap-Up

Cooking wise, if not in other respects, 2016 has been a successful year.

I made a second sourdough starter with canned pineapple juice and whole wheat flour and then made some great breads with it. I thickened it up quite a bit compared to the one I made in 2105 and that may have accounted for some of the success. Experience helped as well, as I’m less hesitant about trying new sourdough recipes. I did revisit the old stand-by, regular yeast, and made a delicious honey challah just before Christmas. Definitely something I’ll be repeating next year.

Bacon, Cheddar Cheese and Cracked Black Pepper Sourdough loaf and round Honey Challah

Crumb of the challah

Cooking on an even stricter budget than ever before resulted in having to be creative with simple ingredients bought on sale, like chicken, pork and ground beef, or leftovers, and the results were mostly successful. You’ll have to scroll back through the posts to see them. I do miss fish, seafood and steak however. I’m also grocery shopping less often and there’s less wastage as I try to use up what’s most perishable first. I’m also going back to basics with the dishes I’ve been making such as cookies and fudge. I haven’t been buying as many jarred sauces as in the past, while using up the ones I already have in things like stir-fries.

The meat sauce I made recently with a simple spaghetti sauce base was delicious as well as economical.  One pound of ground beef was stretched to make eight cups of sauce.

I turned some leftover mashed sweet potato into muffins with raisins for added sweetness using a recipe found on Rachel Ray’s web site.

And because I missed seafood … I bought a package of mussels in garlic sauce on sale, and one of cooked shrimp, and made this pasta dish with the spaghetti sauce.