Category Archives: Quickbreads and Muffins

Double Poppy Seed Muffins

I’m back in Colorado, where we’ve received yet another burst of winter wind. I came outside this morning in hopes that a long walk with Margot would clear my mind…and found, instead, that seven days in Texas had spoiled me. Now I do realize that come July and August, I’ll be very glad for Colorado’s cooler temperatures, but I’m still not happy about 20 degree weather in April.

Thankfully, Ryan and I moved into our NEW HOME on Sunday (well before the weather took its chilly turn). Moving while 30 weeks pregnant isn’t advisable except that I had a good excuse to leave most of the heavy work to my husband and a handful of our generous friends. But as you might know, moving is much more than transporting boxes from a truck into a house. As you run a knife through the thick packing tape and open up box after box, your life sits around you, disorganized and cluttered. Old pictures, movie stubs, broken bowls, assorted books you read in high school. Spatulas and rice cookers. Notes from your freshman English class. The furniture your cat loved to sink her claws into no matter how hard you tried to distract her. All of it sits around you, waiting for your mind to reconfigure the oddness.

I will post pictures of our new house soon…but I need a few days (or weeks) to get it in better working order. I do know that Ryan and I already feel blessed to have this beautiful home in such a breath-taking part of our country. Little Lucy will have ample room to play and learn, to explore the physical world around her. And after four long months, I’m thrilled to have my mixing bowls in my own kitchen again. I know I’ll be baking as much as possible before Lucy comes. Our freezer will soon be full of muffins, bread, and bagels. These poppy seed muffins are moist and sturdy, almost like a good pound cake. The original recipe called for a scant 1 tablespoon of poppy seeds. I found this to be near deplorable, and so I doubled the amount, and then doubled it again. The result is a share-worthy muffin full of those little black seeds that taste even better than they look.

Poppy Seed Muffins

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 TBSP or 1/4 cup poppy seeds
1/4 cup butter, melted
1/4 cup oil
1 cup sugar
2 eggs
1 cup sour cream or full-fat yogurt
1 teaspoon vanilla extract

Preheat your oven to 400 degrees Fahrenheit. Line a twelve-tin muffin pan with wrappers or grease well with butter. Set aside.

In a large bowl, whisk together flour, baking soda, salt, and poppy seeds. In a medium bowl, whisk together butter, oil, and sugar until light and fluffy (about two-three minutes.) Whisk in eggs and then fold in sour cream and vanilla extract. Gently fold wet ingredients into dry ingredients, mixing until just combined.

Using an ice-cream scoop or a large spoon, divide batter into prepared muffin pan. Bake in preheated oven for 16-18 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for ten minutes in pan before removing to a wire rack.

Yields: 12

Monet

Anecdotes and Apple Cores

Sweet Potato Crumb Muffins

I loved reading everyone’s words on my last post. The baby shower on Sunday was beautiful, and it was a pleasure to relive it through pictures and writing. I think there is much value in honoring our past, despite its imperfections. My family is far from perfect–we’ve all made our share of mistakes–but there is much love and joy. Much to celebrate.

Not only did I have my first baby shower this week, but Ryan and I are also buying our first house. We’ve spent the past several months looking and praying for the right home. We found it, about four weeks ago, and we’re closing on Friday. The couple who owned it previously had been there for over twenty years. Well into their eighties, they now live in a retirement center. From the moment we walked through the front door, we could tell they cherished their home. I look forward to sharing more pictures in the weeks to come…but here’s a sneak peek. Ryan examining one of TWO wood fireplaces.

In other news: I’m officially in my third trimester. We had a 3d ultrasound on Monday, and my whole family fell in love with our little Lou. She kept her hands close to her face as if to say, “I’m not quite ready for you to see me,” but there were moments when we caught her lips and eyes, when she yawned and sucked her thumb. To have this living and growing baby inside of me is nothing short of miraculous. I cherish every movement, and I long, with eager expectation, the day she’ll be out of my stomach and in my arms.

These sweet potato muffins came together on a cold afternoon. Moist and spicy with a buttery crumb, these muffins make perfect morning treats…or afternoon snacks. I took them to our cousin’s birthday party…and Ryan and I both enjoyed a couple on our way down. If you don’t have mashed sweet potato handy, canned pumpkin works equally well. Whole Foods even sells canned sweet potato. It can be pricey, but if you like the flavor of sweet potatoes, it might be worth storing a can or two.

Sweet Potato Crumb Muffins

1 cup all-purpose flour
1 cup whole wheat pastry flour (or all-purpose flour)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
1/4 teaspoon grated cinnamon
2 large eggs
1 cup milk
2/3 cup brown sugar
1/4 cup canola oil
1 cup sweet potatoes, cooked and mashed
1 teaspoon vanilla

1/2 cup granulated sugar
1/3 cup all-purpose flour
1/4 cup butter, cold and cut into small cubes

Preheat your oven to 400 degrees Fahrenheit and grease or line a 12-tin muffin pan. Set aside

In a medium bowl, whisk together flours, baking powder, salt, grated nutmeg, and cinnamon. Set aside. In a large bowl, whisk together eggs, milk, brown sugar, and canola oil. Fold in sweet potatoes and vanilla. Using a rubber spatula, gently fold wet ingredients into dry ingredients, mixing just until combined. Do not overmix.

Divide batter amongst muffin tins. In a small bowl, cut butter into 1/2 cup granulated sugar and 1/3 cup all purpose flour until the mixture resembles coarse peas. Sprinkle topping generously over muffins. Bake for 15-18 minutes, until muffins have domed and a toothpick inserted in the center comes out clean.

Monet

Anecdotes and AppleCores

Everything but the Kitchen Sink Muffins

My “mama brain” has already switched on. I find myself more alert, more cautious. I’m driving slower down the interstate, and I’m making sure I get in at least four servings of both vegetables and fruit every single day. If I’m already feeling this protective over our little girl, I can’t imagine the feelings I’ll have on the first day I hold her. Motherhood is a mysterious and powerful journey, and just as my body is growing and stretching, I feel my soul expanding too.

Earlier this week, my friend and I shared a pot of coffee. This lovely woman also has a young daughter (born just this past Fall) and I’ve found comfort in having a friend who has walked a little further down the road of parenthood. When she welcomed me into her home, we immediately found ourselves in the kitchen. Shortly after pouring me a small cup of coffee (yes, I do drink and eat caffeine on occasion), she began making a batch of muffins. My kind of girl.

Being pregnant, I quickly latch on to new foods that satisfy my never-ending cravings. And I found that these muffins were a perfect pregnancy food. Moist and wholesome. Sweetened only by honey and full of oats and nuts. I didn’t feel guilty when I had another muffin a few hours later…and then another later that night. Sadly, I had only brought two home with me, so I knew I’d have to make my own batch as soon as I could.

I didn’t have my friend’s recipe in front of me, but I remembered the basic ingredients and decided to experiment. What resulted was a muffin full of most everything in my kitchen: ripe bananas, blueberries, toasted almonds, wheat bran, rolled oats, eggs, maple syrup, and butter. In other words, all the goodness of breakfast baked into a compact and domed muffin.

Ryan and I are tossing around the idea of giving birth at a birth center in Denver. We’re weary of the hospital (for many reasons I won’t list here) and we want to have as natural and peaceful of a childbirth as possible. I’d love to hear your thoughts on birthing. Did you or someone you know have a good experience at a hospital? A birthing center? At home? There are so many choices available to us today (which can be both a blessing and a curse…especially if you’re indecisive like me!)

Everything but the Kitchen Sink Muffins

1 cup wheat bran
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup thinly sliced almonds
1 cup frozen blueberries
2 ripe bananas, mashed
1/3 cup maple syrup of honey
2 eggs
1/2 cup butter melted
1 cup milk
1 teaspoon almond extract

Preheat your oven to 400 degrees Fahrenheit. Grease with butter or oil a standard muffin pan. Set aside.

In a large bowl, whisk together wheat bran, whole wheat flour, baking soda, baking powder, and cinnamon. Fold in almonds and frozen blueberries.

In a smaller bowl, whisk together bananas, maple syrup, eggs, butter, milk, and almond extract. Gently fold wet ingredients into dry ingredients, mixing only until combined.

Divide batter evenly into muffins tins (they will be quite full) and bake in preheated oven f0r 15-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for five to ten minutes in pan before gently removing with a knife to a wire rack.

Monet

Anecdotes and Apple Cores

Whole Wheat Pear Muffins

This year, the holidays brought about stomach bugs, presents, and boxes of ripe pears. With my younger sister and her husband returning home to West Virginia and the long list of Christmas and New Year parties dwindling, I felt inspired to put those last ripe pears to good use. Muffins aren’t only perfect for breakfast, but also for an afternoon (or midnight) snack. And if you happen to have last minute dinner guests, a scoop of vanilla ice cream and a drizzle of caramel sauce can make pear muffins an extraordinary dessert.

I’m 17 weeks pregnant now, which means I want and need to eat constantly. Breakfast is always followed by a morning snack, and these muffins along with a a decaf latte, have made 10:00am my favorite hour. Packed with ripe pears and seasoned with a noticeable dose of cinnamon, these whole wheat muffins are moist, with just the right amount of sweetness.

Being 17 weeks along in this journey, I’m finally starting to show. After weeks of morning sickness, it’s exciting that the world can now see my body changing (because it’s felt quite different for quite some time now). Susanne has generously loaned me her maternity clothes. After four children, she has an enviable collection. And my sweet husband? Well, he’s been treating me like a queen. For Christmas, he stitched this mama and baby pendent for me. A piece of jewelry that I’ll treasure for the rest of my life.

Something else I’ll treasure? Your words. Thank you for all your well wishes and hearty congratulations. I’m thrilled to be on this path, and I can’t wait to share my thoughts along the road.

Spiced Pear Muffins

*From theKitchn
Makes 12 muffins

1/2 cup packed brown sugar
1/4 cup white sugar
1 stick unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup milk
2 to 2 1/2 cups pears, unpeeled and diced small (2 medium-sized pears, about 11 oz whole)

1. Heat your oven to 425°F. Spray the top of your muffin tin with non-stick coating.

2. In a mixer on high speed, cream together the sugars and the softened butter until they resemble fluffy frosting, about 1 minute. Mix in the eggs one at a time until fully incorporated, about 1 minute each. Mix in the vanilla extract.

3. In a separate bowl, whisk together the flour, baking powder, spices, and salt. With the mixer on low speed, mix 1/3 of the flour mixture into the butter-sugar mixture followed by 1/3 of the milk. Continue alternating between the flour and the milk, mixing just until the flour is incorporated. It’s ok if there is still some flour on the sides of the bowl. Do not over-mix.

4. Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour. Add the diced pears all at once and fold them into the batter. Divide the batter between the muffin cups. The batter will fill the cups and mound slightly on top.

5. Place the muffin tin in the oven and immediately turn down the heat to 400°F. Bake for 20-25 minutes, rotating the pan once in the middle of baking. The muffins are done with the tops looked cracked and toasted, and when a toothpick inserted in the middle of one of the muffins comes out clean.

6. Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling. Leftover muffins can be kept in an airtight container at room temperature for 3-4 days or frozen for up to three months.

Monet

Anecdotes and Apple Cores

Maple Syrup Banana Bread

Ryan and I are moving back to Colorado in four days. FOUR DAYS! I wish I could say our apartment was neatly organized, boxes stacked and clearly labeled. But unfortunately, we still have a lot of work to do. Because instead of packing, Ryan and I have been eating. We figure, we might as well enjoy all the best Austin has to offer before we move back home.

And when I think about: the meals we had at Uchi and La Condessa this weekend are well worth the extra long days of packing we’ll have on Wednesday and Thursday.

We’re also trying (underscore trying) to prepare ourselves and our animals for the 16 hour drive ahead. Cricket does not like cars. Margot isn’t a big fan either (she threw up on me on our way to Houston for Thanksgiving). If anyone has traveled cross-country with cats, please let me know any and all secrets! We need all the help we can get.

But thankfully, even if Cricket does decide to howl and meow through the great state of Texas and beyond, we’ll have this naturally sweet banana bread to alleviate some of the tension. Banana bread reminds me of Christmas. We always make several loaves to share with friends and family that stop by during the holidays. As much as I love banana bread, I find most varieties far too sweet. I wanted to create a recipe that was moist and flavorful. A recipe that didn’t scream sugar at first bite.

Maple syrup turned out to be the perfect substitute for white sugar. Instead of a cup of the granulated variety, I only used 1/3 cup of high-quality pure maple syrup. And let me assure you: the bread tastes amazing. I don’t think I’ll ever go back to using sugar again! Even more moist and even more flavorful, this maple syrup banana bread needs to be part of your holiday baking plans.

We’ll be taking this loaf with us on our road-trip, and then I’m sure I’ll be baking a few more as the weeks roll on.

Maple Syrup Banana Bread

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3-4 very ripe bananas

2 eggs

1/3 cup maple syrup

2 TBSP sour cream

1/2 cup vegetable oil

1. Preheat oven to 350 degrees Fahrenheit. Line a standard loaf pan with parchment paper and grease well.

2. Mash the bananas in a small bowl. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. Set both bowls aside.

3. In the bowl of a stand mixer, whisk the eggs and maple syrup for 10 minutes (yes, 1o minutes!) The egg mixture will grow in volume. Drizzle in oil. Stir in bananas and sour cream; and then gently fold in flour. Do not overmix. Spread into prepared pan.

4. Bake in preheated oven for 50-60 minutes, or until a toothpick inserted in the middle comes out clean. Allow to cool for 20 minutes before removing from pan. Enjoy.