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Raspberry Muffins

February 26, 2015 by braytonbb

These raspberries muffins may make you think of summer but I think that is what we all need right now to take our minds off this of this dreadful cold weather. I have used both kinds of topping on the muffins so I wanted to give you both recipes depending on your preference.  I also love these new parchment paper muffin liners. They are so simplistic and they don’t leave any crumbs on the paper.  These were great paired with our spicy sausage casserole this past weekend. Hope you enjoy.

Raspberry MuffinsRaspberry Muffins- 10 jumbo muffins

1 1/4 C sugar, 1 stick of butter, 2 eggs, 1 C sour cream, 1 tsp. vanilla, 2 C flour, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/4 tsp. salt and 1 C fresh raspberries.

Sugar Topping- 2 TB sugar, 1/4 tsp. cinnamon and 1/4 tsp. nutmeg (blend)

Streusel Topping – 1/2 C butter, softened, 1/2 C sugar, 1/2 Brown sugar, 2/3 C flour, 1 tsp. cinnamon, and 1/2 tsp. of nutmeg.  Blend butter until smooth. Gradually stir in other ingredients until crumby.

Preheat oven to 375 degrees. Cream together sugar and butter. Add eggs, sour cream and vanilla. Add remaining ingredients and mix until blended. Gently fold in raspberries. Place batter in muffin liners or spray a jumbo muffin pan. Sprinkle on topping mixture or streusel mixture onto each one. Bake 25-30 minutes.

*Note- You should have left over topping(which over one you decide to make). I keep my left over sugar topping in the pantry for use at another time and my left over streusel topping in the fridge for a couple of weeks.

Peach Cobbler Coffee Cake

November 7, 2013 by braytonbb

This recipe I pulled off of Pinterest the other day because the title intrigued me. It is kind of a cross between a peach streusel pie and a coffee cake which I served for breakfast. I think you could get away with either one. Serve for dessert and if there are any leftovers, have it with your coffee, tea or juice in the morning. I think I will be serving this coffee cake this year for  the morning of Thanksgiving.

Peach Cobble Coffee Cake

 

Peach Cobbler Coffee Cake – Serves 8

1 C butter, softened, 1 C sugar, 2 eggs, 3 tsp. vanilla, 3 C flour, 1 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt, 1 1/4 C sour cream, and 1 Can peach pie filling.

Topping- 1 C brown sugar, 1 c flour, 1/2 C quick oats, 1/4 tsp. cinnamon, and 1/2 C cold butter, cubed

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, followed by vanilla. Combine flour, baking powder, baking soda and salt. Add to cream mixture alternately with sour cream. Beat until combined.

Pour half of the batter into a greased pie pan. Spread Pie filling over batter and then add more batter over peaches.

Peach cobbler Coffee Cake sliceFor your topping, combine brown sugar, flour, oats and cinnamon. Cut in butter until crumbly. Sprinkle over batter.

Bake 350 degrees for 70 minutes. Cool completely.

I served this with Oshkosh’s local Becks fresh bacon and breakfast lasagna ( guest favorite)  that was a posted in a previous recipe. 

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