Tuesday, October 2, 2012

Month of muffin mania, 1!

It's been a month of muffin madness around here!


It's hard to find a person who doesn't like a muffin, so over the summer I decided to spend September honing my muffin baking skills by baking muffins for my housemates (expert taste testing team) on a biweekly basis (in the twice-a-week sense). They're all interesting twists on the classics, with original recipes and the approval of approximately 30 happy tummies. They were all delicious, but the ones I've decided to share all got rave reviews. Enjoy!


Jump to: Pumpkin Muffins with Pear and Cranberries, Lemon Poppyseed Blackberry Muffins, Corn Muffins with Cashews and Sunflower Seeds, Orange Cranberry Ginger Muffins, Carrot Ginger Muffins with Streusel ToppingChocolate Black-Pepper Pistachio Muffins

For all the muffins the directions are about the same - mix together the dry ingredients in one bowl, the wet in another, combine, stir in the add-ins, and then bake in a greased muffin pan at an oven pre-heated to the given temperature. Happy baking!


The perfect muffins to start off your fall, these guys are warm and spicy, and cozy with a cup of tea. Pears are a nice change on the traditional apples.

Pumpkin Muffins with Pear and Cranberries
Bake at 400°F for 18 - 20 minutes
dry ingredients:
1 3/4 cups whole wheat flour
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp allspice
wet ingredients:
1 cup sugar
1 cup pumpkin puree
1/4 cup applesauce
1/4 cup water
1/2 cup canola oil
2 Tbsp molasses
add-ins:
1 pear, chopped
1/3 cup dried or fresh cranberries



These are tart, fluffy, and perfectly lemon-y. The berries give a nice burst of flavor and brighten up this classic. Though they're not in season anymore, if you've stashed your freezer full of berries (like I have) or can pick some up from the store, these muffins are a great way to bring back a little bit of summer. :)

Lemon Poppyseed Blackberry Muffins
Bake at 375°F for 20 - 25 minutes
dry ingredients:
2 1/4 cups flour
1/4 cup poppyseeds
1/4 tsp salt
2 tsp baking powder
wet ingredients:
1/3 cup canola oil
zest and juice of two lemons
1/2 cup water or soymilk
1/2 cup appleauce
2/3 cup sugar
add-ins:
1/2 cup frozen or fresh blackberries



These were are easily the best corn muffin's I've ever made - they're moist and rich, and the corn flavor is perfect. Mmmmmm.

Corn Muffins with Cashews and Sunflower Seeds
Bake at 375°F for 20 - 25 minutes
dry ingredients:
1 cup flour
1 ½ cups cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
wet ingredients:
1/2 cup sugar
1/2 cup olive oil
3/4 cup water or soymilk
1 teaspoon vanilla
1 Tablespoon orange juice
8 ounces corn kernels, food processed or blended
add-ins:
¼ cup sunflower seeds
¼ cup chopped cashews



Another favorite, and a great muffin base for other standard muffin flavors (blueberries would go great in here!). These were really nicely moist and fluffy, and not at all dense.

Orange Cranberry Ginger Muffins
Bake at 375°F for 20 - 25 minutes
dry ingredients:
1 cup white flour
1 cup whole wheat flour
2 tsp baking powder
½ tsp salt
1 tsp ground ginger
wet ingredients:
¾ cup sugar
1/3 cup oil
2/3 cup orange juice
zest of an orange
1 tsp vanilla extract
¼ tsp almond extract
1 Tbsp cornstarch + ½ cup water
add-ins:
½ cup cranberries
½ cup chopped candied ginger


These guys were my personal favorite (sorry, forgot to take a picture!). Carrot ginger is among my favorite flavor combinations (soup, juice!!!!), and these muffins meet warm, sweet, and zingy perfectly.

Carrot Ginger Muffins with Streusel Topping
Bake at 400°F for 18 - 20 minutes
dry ingredients:
1 cup flour
¾ cup whole wheat flour
1 Tbsp baking powder
¼ tsp salt
1 tsp cinnamon
2 ½ tsp ground ginger
wet ingredients:
1 cup pureed cooked carrots
½ cup water
½ cup oil
1 cup brown sugar
add-ins:
½ cup chopped candied ginger
topping (sprinkle on top of muffins before baking):
1 cup brown sugar
1 cup rolled oats
¾ cups flour
¼ tsp salt
½ cup oil
¼ cup chopped candied ginger
½ cup chopped walnuts



The flavor combination for these muffins is based on my favorite cookies growing up from a bakery near my house - chocolate black pepper cookies. It's a flavor combination I always wanted to recreate, and what better way than in a muffin (well, maybe in a cookie).

Chocolate Black-Pepper Pistachio Muffins
Bake at 375°F for 20 - 25 minutes
dry ingredients:
1 1/2 cups whole wheat flour
1/2 cup white flour
2/3 cup cocoa powder
1 Tbsp baking powder
1/4 tsp salt
1 tsp ground ginger
wet ingredients:
1 1/2 cups water or soymilk
1/2 cup oil
1 tsp vanilla extract
3/4 cup sugar
add-ins:
1 1/2 tsp freshly ground black pepper
1/2 cup finely chopped unsalted pistachios


Have fun, more muffins coming soon! And don't forget to share your favorite muffin recombinations!

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