Whole-Wheat Blueberry Muffins

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jumbo whole wheat muffins recipe

With whole-wheat being the main ingredient in this muffin recipe, they turned out a lot better than I thought they would be. You can use fresh or frozen blueberries in this recipe making it really nice if you have left over blueberries in the freezer from the summer. Serve them hot, with butter, and they are really good.

Whole-Wheat Blueberry Muffins
 
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Author:
Recipe type: Breakfast
Serves: 6 jumbo or 12 regular
Ingredients
  • Streusel
  • 3 tablespoons sugar
  • 3 tablespoons brown sugar (packed)
  • 3 tablespoons whole-wheat flour
  • Pinch salt
  • 2 tablespoons unsalted butter (melted)
  • Muffins
  • 3 cups whole-wheat flour
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 4 tablespoons unsalted butter (melted)
  • ¼ cup vegetable oil
  • 1¼ cups buttermilk
  • 1½ teaspoons vanilla extract
  • 1½ cups blueberries
Instructions
  1. Directions for streusel
  2. In a medium size bowl using a fork mix all the ingredients together until mixture forms small bits and pea size chunks; set aside.
  3. Directions for muffins
  4. In a large bowl whisk together the flour, baking powder, baking soda, and salt.
  5. In a medium size bowl lightly beat the eggs, and then mix in the melted butter, oil, vanilla, sugar, and butter milk; mix until well combined.
  6. Mix the wet ingredients into the dry ingredients until just moistened and then fold in the blueberries.
  7. Preheat oven to 400F.
  8. Spray a 6 cup jumbo muffin tin with cooking spray including the top of the tin. Using a heaping ½ cup measuring cup fill the muffin tins with the batter. (Cups will be very full) sprinkle the Streusel over the top of the muffins.
  9. Bake for 25 to 30 minutes until muffins are golden brown on top and a table knife inserted in the center comes out clean.
  10. Let muffins cool for about 5 minutes, remove them from the muffin tin, and cool on a wire rack for 5 more minutes – serve hot with butter.

jumbo whole wheat muffins recipe 2

Adapted from Cooks Country

Cloud Cakes Recipe

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pancakes

A couple blasts of cold air from Canada cooled things down quite a bit here in Upper Michigan this week. This early fall like weather put us in the mood for pancakes, so I decided to give this Cloud cakes Recipe a try.

This is basically a pancake recipe that’s a little bit on the lighter side. Egg whites are gently mixed into the batter to give the pancakes a lighter texture.

Serving them with butter and maple syurp turned them into a delicious treat.

Cloud Cakes Recipe
 
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Author:
Recipe type: Breakfast
Serves: Serves 4
Ingredients
  • 1¼ cups all-purpose flour
  • 1 ½ tablespoons sugar
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ¼ cups buttermilk
  • ¼ cup sour cream
  • 2 large eggs separated plus 2 extra egg whites
  • 2 tablespoons butter (melted and cooled)
  • Vegetable oil for frying
Instructions
  1. in a large bowl mix together the flour, sugar, salt, and baking powder. In a separate small bowl mix together the buttermilk and sour cream until combined.
  2. In a medium size bowl using an electric mixer beat the egg whites until soft peaks form.
  3. Stir the egg yolks into the buttermilk mixture until combined, and then into the dry ingredients until just moistened. (The batter will not be smooth – lumps are ok) gently fold in the egg whites until just combined. (Don’t over mix)
  4. Lightly oil a skillet or electric griddle on medium high heat. Spoon the batter onto the skillet, or griddle, for the size pancakes desired. Cook until pancakes are well browned and starting to bubble on top. Flip, and cook until done and browned on the other side. (If pancakes are getting too brown before bubbles start to form reduce heat. (For my electric griddle 300F. is perfect.)

 

Graham Cracker Buttermilk Pancakes Recipe

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Gramcracker pancakes recipe

This is a little different take on pancakes. This recipe combines graham crackers, buttermilk, sour cream, and cornmeal. This is a simple recipe, and the final results are really good.
The next time you have a craving for pancakes give this one a try – it’s a lot better than you would think. Enjoy

Graham Cracker Buttermilk Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Serves: Serves 4 - 6
Ingredients
  • 1 cup graham cracker crumbs
  • 1 cup all-purpose flour
  • 2 tablespoons cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • ¼ cup sour cream
  • 2 large eggs
  • 3 tablespoons butter (melted)
  • Oil for cooking
Instructions
  1. Whisk all dry ingredients together in a medium size bowl.
  2. Whisk all wet ingredients together in another starting with the eggs.
  3. Mix the wet ingredients into the dry ingredients until just moistened. Batter will be lumpy.
  4. Lightly oil a skillet or electric griddle on medium high heat. Spoon the batter onto the skillet, or griddle, for the size pancakes desired. Cook until pancakes are well browned and starting to bubble on top. Flip, and cook until done and browned on the other side. (If pancakes are getting too brown before bubbles start to form reduce heat. (For my electric griddle 300F. is perfect.)

Adapted from cooks country

Blondies Recipe

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blondies recipe

I have never prepared Blondies before so when I saw this recipe I had to give them a try. These bars are very rich consisting of butter, brown sugar, with white and regular semi-sweet chocolate chips. They are very good and have a rich buttery flavor.
The next time you in the mood for sweet treats give this simple Blondies Recipe a try.

Blondies Recipe
 
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Author:
Recipe type: Dessert
Serves: 24 depending on size
Ingredients
  • 1 ½ cups all-purpose flour (unbleached)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter (melted)
  • 1 ½ cups light brown sugar (packed)
  • 2 large eggs (lightly beaten)
  • 1 ½ teaspoons vanilla extract
  • ½ cup semisweet chocolate chips
  • ½ cup white chocolate chips
  • 1 cup pecans (roasted and coarsely chopped)
Instructions
  1. Preheat oven to 350F.
  2. Line a 13 x 9 baking pan with aluminum foil, and lightly coat it with cooking spray.
  3. In a medium size bowl whisk together the flour, salt, and baking powder.
  4. blondies flour mixture
  5. In a large bowl mix together the brown sugar and melted butter until thoroughly combined,
  6. blondies batter mixtureand then mix in the eggs and vanilla. Add the dry ingredients and mix until just moistened.
  7. Fold in the nuts and chocolate chips. Pour the mixture into the baking pan and spread it out using a rubber spatula.
  8. folding in chocolate chips
  9. Bake for 20 to 25 minutes or until surface is shiny, cracked, and is slightly firm to the touch.
  10. Set the bars on a cooling rack to cool. Remove the bars by lifting out the aluminum foil and slice to desired size.

 Adapted from Baking Illustrated Cookbook

Marshmallow Fudge Brownies with Chocolate Topping

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marshmallow brownies recipe

You will love the rich chocolate flavor of these moist and gooey brownies. When I was preparing this recipe it reminded a lot of s’mores. When these were done, they looked so good; I couldn’t wait for them to cool. Warm they were really good, but a little gooey, because the marshmallow was warm, when they cooled they were delicious.

The next time you’re in the mood for a sweet treat, give these Marshmallow Fudge Brownies with Chocolate Topping a try. Enjoy

Marshmallow Fudge Brownies with Chocolate Topping
 
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Author:
Recipe type: Dessert
Serves: 12 depending on size
Ingredients
  • ⅓ unsalted cup butter
  • 1 chocolate square of unsweetened chocolate (shaved)
  • 1 cup sugar
  • ¾ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 2 eggs (lightly beaten)
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts
  • 16 large marshmallows (cut in half)
  • Chocolate Topping
  • 1 chocolate square of unsweetened chocolate (shaved)
  • ½ cup brown sugar
  • ¼ cup water
  • 3 tablespoons unsalted butter
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1⅔ cup powdered sugar
Instructions
  1. Directions for Brownies
  2. Preheat oven to 350F.
  3. Sift the salt, flour, and baking powder into a bowl.
  4. In a small sauce pan over low heat melt the butter and chocolate together, remove from heat, and stir in the sugar. Stir the chocolate mixture into the flour mixture, and then mix in the eggs and vanilla until thoroughly combined. Fold in the nuts.
  5. Pour the brownie mixture into an 8x8 baking dish lightly sprayed with cooking spray. Bake for 35 minutes or until a tooth pick inserted comes out with just a few crumbs left on it. (I lined the dish with aluminum foil to make for easier handling)
  6. Remove the brownies from the oven and arrange the marshmallow pieces in a single layer on top. Return the brownies to the oven and bake for an additional 3 minutes or until marshmallows are soft and easy to spread. Gently spread the marshmallows over the top.
  7. While the brownies are cooling prepare the topping.
  8. Directions for Chocolate Topping
  9. in a medium sauce pan over medium high heat mix together the chocolate, sugar, and water. Bring the mixture to a boil, and boil for 4 minutes. Remove from heat and stir in the butter. Mix in the rest of the ingredients until thoroughly combined. Spread the mixture over the marshmallow topping on the brownies.
  10. Cool and serve

 

Doughnut Muffins Recipe

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donnutmuffinrecipe

I have wanted to make doughnuts, but I did not feel like dealing with the dough. I ran across this simple Doughnut Muffins Recipe, which I thought looked really good. This is a very simple recipe that doesn’t require much time to put together. The cake doughnut texture, coated with the butter, sugar, and cinnamon turns them into a delicious treat.

The next time you’re in the mood for doughnuts give this Doughnut Muffins Recipe a try; they’re delicious. Enjoy

Doughnut Muffins Recipe
 
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Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • Muffins
  • 2 ¾ cups al-purpose flour
  • 1 cup sugar
  • ¼ cup cornstarch
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon ground nutmeg
  • 1 cup buttermilk
  • 8 tablespoons unsalted butter (melted)
  • 2 large eggs plus 1 egg yolk
  • Sugar Coating
  • 1 cup sugar
  • 2 teaspoons ground cinnamon
  • 8 tablespoons unsalted butter (melted)
Instructions
  1. Preheat oven to 400F.
  2. For Muffins whisk all dry ingredients together in a large bowl.
  3. In a separate bowl whisk together the rest of the ingredients. Combine the wet ingredients into the dry ingredients until just moistened.
  4. Lightly spray a 12 cup muffin tin with cooking spray and divide the batter into the 12 cups.
  5. Bake on middle rack of oven until muffins are light brown and a tooth pick inserted in the center comes out clean. (About 20 minutes)Let muffins cool, until cool enough to handle.
  6. In a medium size bowl whisk together the sugar and cinnamon. Melt the butter in a separate pan or bowl. Using a pastry brush coat the muffins generously with melted butter, and then roll them in the sugar until thoroughly coated. Place the muffins on a wire rack to cool.

 Adapted from Cooks Country Magazine

Simple Rich and Delicious Yellow Cupcakes Recipe

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yellow cup cakes recipe

I wanted a sweet treat for work. After looking at what our local market had to offer, which seemed to be high priced, with not very good quality, I decided homemade would be my best choice. (It usually is)

I was looking for a recipe that was simple and didn’t require a lot of prep time. This Simple Yellow Cupcakes Recipe looked really good so I decided to give it a try.

There is no ingredient separation in this recipe, it can all be done in one bowl starting with the dry ingredients, adding the rest of the ingredients, and then mixing it together with an electric mixer.

I used chocolate frosting in this recipe which was really good; just use your favorite frosting recipe.

Simple Rich and Delicious Yellow Cupcakes Recipe
 
Prep time
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Author:
Recipe type: Dessert
Serves: Makes 12
Ingredients
  • 1½ cups all-purpose flour
  • 1 cup sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 8 tablespoons butter (1 stick softened)
  • ½ cup sour cream
  • 1 large egg plus 2 egg yolks (3 eggs total)
  • 1 ½ teaspoon vanilla
  • 12 cup cake liners
Instructions
  1. Preheat oven to 350F.
  2. In a large bowl whisk all the dry ingredients together. Add the rest of the ingredients and mix with an electric mixer until smooth and thoroughly combined. Use a spoon to scrap any dry ingredients from the edges of the bowl and mix with the spoon to incorporate it into the batter.
  3. Line a muffin tin with 12 cupcake liners; spoon dividing the batter into the 12 cups.
  4. Bake cupcakes on center rack of oven for 25 to 30 minutes until cupcakes are lightly browned on top, and a tooth pick inserted in the center comes out clean.
  5. Remove cupcakes to a cooling rack and cool thoroughly before frosting.

 Adapted from Cooks Country Cook Book

Norwegian Pancakes Recipe

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norwegian pancakes recipe

It has been awhile sense I have put a breakfast recipe on the supper menu, and for some reason we were all in the mood for pancakes; I have wanted to try this pancake recipe so I took the opportunity.
This is a very simple recipe; you just put it all in a bowl and mix it together. This is not a traditional type of pancake, it is rich and creamy, and doesn’t take on the bread type texture of the traditional pancake.
If you like pancakes give this one a try; it’s a little different, but very good. Enjoy

Norwegian Pancakes Recipe
 
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Author:
Recipe type: Breakfast
Ingredients
  • 1 cup sour cream
  • 1 cup small curd cottage cheese
  • 4 eggs (lightly beaten)
  • ¾ cup all-purpose flour
  • 1 tablespoon sugar
  • ¾ teaspoon salt
Instructions
  1. In a large bowl mix all the ingredients together. (I started with the eggs whisking them together a little bit before adding the rest of the ingredients)
  2. In a lightly oiled large skillet, or griddle, over medium high heat pour the amount of batter for the size pancakes you want to serve. Cook until bubbles start to form on the surface and pancakes golden brown. Flip and continue cooking until done.
  3. Serve with warm syrup and butter.

 

Apple Cider Doughnuts Recipe with Chocolate Glaze

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apple cider doughnuts recipe

apple cider doughnuts

I don’t make doughnuts very often because I always think of them as being a lot of work. When I saw this Apple Cider Doughnuts Recipe I thought it looked really good. I happen to have some fresh apple cider on hand so I decided to give them a try.

This is a simple recipe that doesn’t even require the use o of a rolling pin – you push the dough flat using your hands, and then cut the doughnuts. This recipe does take a little time because the dough has to refrigerate 1 hour before you can cut the dough and form the doughnuts. I used a deep fryer to fry the doughnuts, but I am sure a Dutch oven with cooking oil would also work out fine.

For the glaze, I used chocolate, which pared very well with this recipe, but you could eliminate the glaze completely if you wanted, or use your favorite glaze recipe.

These Apple Cider Doughnuts are delicious – give them a try this fall with some fresh apple cider; you won’t be disappointed this is almost a fool proof recipe. Enjoy

Apple Cider Doughnuts Recipe with Chocolate Glaze
 
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Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • Doughnuts Ingredients
  • 2 cups apple cider
  • 3 cups all-purpose flour
  • ½ cup whole wheat flour
  • ⅔ cups dark brown sugar (packed)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • ¼ teaspoon allspice
  • 2 large eggs
  • 6 tablespoons butter (melted)
  • Oil for deep frying
  • Ingredients for Chocolate Glaze
  • ½ cup whipping cream
  • 2 ounces semisweet chocolate (shaved – I used chocolate chips)
  • 2 tablespoons light corn syrup.
  • 2 teaspoons vanilla extract
Instructions
  1. In a small sauce pan over high heat bring the cider to a rolling boing. Boil until reduced to about 1 cup. Let cool.
  2. In a large bowl whisk together the flour, baking soda, baking powder, salt, and all the spices.
  3. In another bowl whisk the eggs, and then mix in the cider, brown sugar, vanilla, and butter. Using a large spoon combine the egg mixture into the dry ingredients until moistened.
  4. Cover with plastic wrap and refrigerate for 1 hour or until dough is firm enough to handle.
  5. Divide the dough in have to make it easy to handle. Place the dough on a floured surface and flatten using your hands down to about ½ inch thickness. Form the doughnuts using a 3 inch doughnut cutter.
  6. Deep fry doughnuts a few at a time at 365F on each side or until golden brown and cooked through. (Check the 1st batch when you take them out to see if they are done. If not adjust the time as needed.)
  7. Drain on paper towels and let cool.
  8. While doughnuts are cooling prepare the glaze.
  9. In a small sauce pan mix together the cream and corn syrup. Bring the mixture to a boil, remove from heat, and mix in the chocolate, stirring until chocolate is melted, and then stir in 2 teaspoons of vanilla.
  10. Dip one side of the doughnuts into the chocolate mixture

 Adapted from Taste of Home Magazine.

Jumbo Blueberry Raspberry Muffins Recipe

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jumbo blueberryraspberry muffins

If you have fresh berries available give this Jumbo Blueberry Raspberry Muffins Recipe a try. Serve them warm with butter, and there’re delicious.

I used fresh blueberries, and raspberries in this recipe, but I am sure any combination of berries would work out just as well.

Take advantage of the berry season and prepare some of these Jumbo Blueberry Raspberry Muffins while you have the chance. Enjoy

Jumbo Blueberry Raspberry Muffins Recipe
 
Prep time
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Total time
 
Author:
Recipe type: Dessert
Serves: makes 6
Ingredients
  • Muffin Ingredients
  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 large eggs
  • 1 stick unsalted butter, melted
  • 1 cup buttermilk
  • 1 tablespoon grated lemon zest
  • ¾ cup fresh blueberries
  • ¾ cup fresh raspberries
  • Topping Ingredients
  • ¼ cup all-purpose flour
  • 2 tablespoons butter (softened)
  • 2 tablespoons sugar
  • 2 tablespoons finely chopped walnuts
  • 1 teaspoon lemon zest (finely grated lemon peel)
Instructions
  1. Preheat oven to 400F.
  2. In a large bowl mix together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl using an electric mixer, beat the eggs, and then mix in the melted butter, buttermilk, and lemon zest until well combined.
  4. Mix the egg mixture with the flour mixture until combined. (You want this to be just moistened – don’t over mix the batter will be lumpy.) Gently fold in the berries.
  5. To make the topping mix all the ingredients together in a small bowl until crumbly. (Using a fork works well for this to help distribute the butter.)
  6. Lightly spray a jumbo muffin tin with cooking spray, and spoon the batter into the muffin cups. Sprinkle the topping evenly over the top of each muffin.
  7. Bake for 20 to 30 minutes until muffins are golden brown and a tooth pick inserted comes out clean. (These muffins are pretty big so I used a wooden skewer to check for doneness.)
  8. Let cool 10 minutes, remove to cooling rack to cool, or serve warm with butter.

jumbo muffins

Adapted from Food Network