lounge

Archives

Carrot Pineapple Muffins

January 22, 2015 by braytonbb

I came across these carrot pineapple muffins the other day in my recipe box. I have not made these in years, probably because I make carrot cake so often as dessert that I forget about making them as muffins in the morning for breakfast. I am so glad that I found this recipe though since its a great and I look forward to sharing it with you.

Carrot and Pineapple Muffins – Serves 8 (jumbo) carrot pineapple muffins

1 C sugar, 1 1/8 C vegetable oil, 2 large eggs, 1/2 tsp. vanilla, 1 1/4 C flour, 1 tsp. cinnamon, 1 tsp. baking soda, 3/4 tsp. salt, 1/2 C raisins, 1/2 C walnuts, 1/2# carrots shredded, and 1/4 C crushed pineapple. ( I have used tidbits too if this is all I have and it is really good as well if you like the plumpness of the pineapple with the raisins).

Frosting – 1 stick of butter (room temp), 6 oz. cream cheese (room temp), 1/2 tsp. vanilla and 1/2 bag of powdered sugar. Blend and set aside. If its too thick, add a little milk to get to the consistency you want, but be careful not to get too thin.  If it does, add more powdered sugar.

Preheat oven to 350 degrees. Spray jumbo muffin tins or line with muffin liners.

Beat sugar, oil, and eggs until light yellow. Add vanilla. Add flour, cinnamon, baking soda and salt. Stir until well blended. Add raisin and walnuts. Stir. Fold in carrots and pineapple until well blended.

Bake 30 minutes. Add frosting when muffins are cooled.

 

Mixed Berry Muffins

April 24, 2014 by braytonbb

I try out a lot of recipes from the Food Network, magazines, Pinterest, make up my own, etc. Sometimes they turn out, sometimes they don’t. Sometimes I like a recipe, but I don’t love it. I will only post my recipes that I really enjoy, and only after I have had time to tweak them to what I think is shareable. That means that sometimes our guests will get to try things that I may never post. I made some lemon sugar cookies the other day that I thought were good but I was not overjoyed by them, so unfortunately you will not see those. If you stayed with us though and really love them, let me know and I will share the recipe with you.

This next recipe is one that I got off of Pinterest, but had to work really hard at tweaking. It just was not working out for me, but I knew it had potential. So,  I added a few a things and minimized a few others and I have to say, I think they are pretty darn good and very summery, which I am trying to make happen. I hope you enjoy.

Mixed Berry MuffinsMixed Berry Muffins – Serves 18(regular size)

2 C plus 2 TB flour , 1 C sugar, 1/2 tsp. salt, 2 tsp. baking powder, 1/2 C vegetable oil, 3 eggs, 2/3 C Greek Yogurt, 1 1/2C mixed berries. I used blueberries, strawberries and raspberries.

Streusel Topping- 2/3 C brown sugar, 1/3 C flour, 1 tsp. cinnamon and 1 1/2 TB butter.

Preheat oven to 400 degrees. In a med bowl, mix together 2 C flour, sugar, salt and baking powder. In a smaller bowl, add vegetable oil, eggs and yogurt and whisk to combine. As liquid mixture to flour mixture and until just combined.

In a separate bowl, combine fruit with 2 TB flour ( to prevent berries from sinking to the bottom and clumping together). Fold the berries into the batter gently. Put into  muffin liners or your muffin tin.

Combine your streusel ingredients not it is crumby. Sprinkle streusel on top of muffins and bake 20 minutes. Garnish with raspberries to dress it up.

 

»