Muffins

Gluten-Free Bananas Foster Muffins

Happy Mardi Gras! The holiday recipe club has gotten together again today to celebrate by posting recipes that contain bananas, bourbon or andouille sausage. I contemplated doing something savory for the blog hop, but was sucked into the idea of something bananas foster with bourbon. Since today I also happen to be meeting with my committee (of which one member is gluten intolerant) I figured I would make them some gluten-free muffins to go along with their coffee (gotta make sure they arn’t grumpy).

While searching for a bananas foster bread/muffin recipe, I was disappointed by the fact that none actually utilized bananas foster itself, but instead incorporated the banana and alcohol separately. That’s banana rum/bourbon bread, not bananas foster bread in my mind. So I decided to take matters into my own hands and here are my results!

These muffins turned out to be very moist, flavorful, and tastes almost exactly what I would expect a bananas fosters muffin to be. And I would’ve never guess that they were made with gluten-free flour! I only wish that it had a stronger banana flavor, so I may add some of the banana liqueur into the glaze next time. But over all, extremely pleased with my results. I hope my committee agrees, and are also pleased with my lab results ;-).

Want to join the Holiday Recipe club? Make contact HERE.

One year ago: Cashew Chicken

GLUTEN-FREE BANANAS FOSTER MUFFINS

Makes 12 muffins

Ingredients:

STREUSEL TOPPING

1-1/2 cups chopped pecans

1/3 cup gluten free all-purpose flour

1/4 cup dark brown sugar

1/2 tsp ground cinnamon

4 Tbsp unsalted butter

MUFFINS

3 medium bananas, sliced

3 Tbsp unsalted butter

1 cup dark brown sugar, divided

1 Tbsp banana liqueur

1/2 tsp grated nutmeg

1/4 cup bourbon

2 cups gluten free all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/8 tsp allspice

1/2 cup Chobani plain 2% Greek yogurt (or regular)

2 eggs

1 tsp vanilla extract

3 Tbsp milk

BOURBON GLAZE

4 Tbsp unsalted butter

2 Tbsp water

1/4 cup light brown sugar

1/4 cup bourbon

Directions:

  1. Preheat oven to 350 degrees. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
  2. Combine ingredients for streusel topping in a medium bowl and combine with a fork or pastry cutter to create a crumbly topping with the butter evenly distributed; set aside.
  3. Put the bananas in a 10-inch heavy skillet with the butter, 1/2 cup dark brown sugar, liqueur and nutmeg and set over high heat. Once the sugar starts to dissolve, begin spooning the sauce over the bananas, flipping them after 1 minute. Remove from the heat when the sauce begins to thicken and bubble. Carefully pour the bourbon into the pan and ignite with a long match or stick lighter. Continue to cook until the flames die out and the sauce coats the back of a spoon. Allow to cool slightly then mash with a fork in the skillet.
  4. Whisk the flour, baking soda, baking powder, and seasoning in a small bowl to combine. Set aside.
  5. On medium speed, beat 1/2 cup dark brown sugar and yogurt to combine. Add the eggs, one at a time, beating after each until combined. Add the mashed banana mixture and vanilla extract; beat to combine. Alternatively add the flour mixture and milk, beginning and ending with the flour. Beat just until the flour is incorporated and finish mixing with a spatula.
  6. Divide batter equally among prepared muffin cups. Sprinkle the streusel mixture over the muffins. Bake until muffin tops are golden and just firm, 22 to 24 minutes, rotating halfway through baking time.
  7. While the muffins are baking, make the bourbon glaze. In a small saucepan over medium-high heat bring the butter, water, and sugar to a boil. Reduce heat to medium-low and simmer for 5 minutes. Remove from the heat and stir in the bourbon. Set aside and cover to keep warm.
  8. Cool muffins in muffin tin for 5 minutes. Then, using a toothpick poke holes all over the top of the muffins. Spoon about 1 teaspoon of the bourbon glaze over each muffin. Let the muffins sit for about 5 minutes then transfer to a wire rack set over a baking sheet. Spoon the remaining glaze over each muffin, about 1 teaspoon for each muffin.

Source: Muffins adapted from Sweet Pea’s Kitchen with Bananas Foster from Alton Brown on Food Network.



Banana Peanut Butter Cup Muffins

I hope that most of you are aware of the “shoes” video from several years ago, which I watched far too many times and friends and I still quote to this day. But did you know that the same guy also made a “muffins” video? It starts out all innocent then gets a little weird and takes a turn to the creepy side. Yet whenever I make muffins I always have it running through my head (followed by “OMG shoes”). Oh yea, did you catch that? I made you muffins that’s why I am talking about this random youtube video.

Thankfully these muffins contain no glass despite their sparkly nature on top. I promise those are just coarse granules of sugar ;-). And their insides are definitely not filled with blood but with banana and miniature peanut butter cups! I wish that’s what my insides were made of. Then again with how many I’ve already eaten that may actually be the case.

“I’m baking muffins asbestos I can!” – Come on, admit it. That video is at least a little amusing.

One year ago: Orange Strawberry Banana Smoothie

BANANA PEANUT BUTTER CUP MUFFINS

Makes 12 muffins

Ingredients:

3 very ripe bananas, mashed

4 Tbsp melted butter

3/4 cup sugar

1 egg, beaten

1/4 tsp salt

1 tsp baking soda

3/4 cup all-purpose flour

3/4 cup 100% whole wheat flour

3/4 cup mini peanut butter cups

Coarse white sugar

Directions:

  1. Preheat oven to 350. Lightly grease a 12-cup muffin tin and set aside.
  2. In a large bowl, combine mashed bananas with melted butter and sugar. Mix well. Add the egg and beat well.
  3. Sprinkle in salt, baking soda and flour. Then, gently fold in miniature peanut butter cups. Be careful not to overmix!
  4. Divide amongst greased muffin tins and sprinkle tops with coarse white sugar. Bake for 25-30 minutes until golden.

Source: Adapted from Eat, Live, Run.

Disclosure: The mini peanut butter cups and sparkling course sugar came from a giveaway I won on The Heritage Cook.

Pumpkin Biscoff Cream Cheese Bread

Over the weekend, I took a very quick journey up to Boston, MA to visit with family. Definitely much too short of a visit but it was very enjoyable for the amount of time I had. Also, per their request I baked up something to come along with me and it was this bread. It traveled really well in my carry-on luggage, and as a bonus made all my clothes smell yummy!

I know there have been a lot of pumpkin cream cheese muffins/breads around the web these days, but trust me you need to try this one! The Biscoff compliments the pumpkin incredibly well (and now I may need to experiment with other baked goodies), and was more than half gone shortly after I arrived.

…Is it just me, or does the bread look like it has walnuts for eyes and cream cheese for a nose and smile? Happiest looking bread I’ve ever seen.

PUMPKIN BISCOFF CREAM CHEESE BREAD

Makes 2 loaves

Ingredients:

FILLING

8 oz reduced fat cream cheese, softened

1/2 cup sugar

1/4 cup Biscoff spread

1 Tbsp all-purpose flour

1 egg

1/2 tsp vanilla extract

BREAD

1- 2/3 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/4 tsp ginger

1/4 tsp nutmeg

1-1/4 cups pumpkin puree

1/2 cup canola oil

2 eggs

1 -1/2 cups sugar

1 cup chopped pecans or walnuts

STREUSEL

2 Tbsp sugar

1/2 tsp ground cinnamon

1 Tbsp ground Biscoff cookies

1 Tbsp brown sugar

1 Tbsp softened butter

1/4 cup chopped pecans or walnuts

Directions:

  1. Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, Biscoff spread, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.
  2. Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour  on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.
  3. Bake in a preheated oven for 40 minutes. Meanwhile, while the bread is cooking prepare streusel topping. Place sugar, cinnamon, ground cookies, brown sugar, nuts and butter in a mixing bowl. Use a fork and press butter into sugar mixture until crumbly. After the bread has baked for 40 minutes remove and top each evenly with the strudel. Place back into the oven for an additional 15-20 minutes or until streusel is bubbly and bread is cooked through (toothpick inserted in center of the loaf comes out clean). Remove from oven, then cool bread in pans for 10 minutes; remove to a rack to cool completely.
Source: Bread adapted slightly from Nancy Creative. Streusel from Picky Palate.

Dark Chocolate Blueberry Muffins

Over the weekend, Brent and I went to a friend’s lake house in Pickwick. I was asked to bring a dessert, or a dip, or something for Breakfast. But I brought all three. Lesson learned – don’t give me options because I will find great recipes for each and end up not being able to pick just one. Of course there were no complaints of excess food. You are welcome :-).

For Breakfast I made these muffins from Jessica at How Sweet It Is. The things she posts constantly are added to my bookmarked list, so I was really excited to get these into the oven. For some reason I was surprised by how quickly they came together. But I was not surprised in the slightest by how good they were. And then I had two for Breakfast.

Ingredients:

1 cup 100% whole wheat all-purpose flour

1 cup all-purpose flour

1-1/2 tsp baking soda

1/2 tsp salt

2 Tbsp dark cocoa powder

2/3 cup brown sugar

1 tsp cinnamon

1 egg

1 tsp vanilla extract

1/4 cup butter, melted

1 cup soy milk

1 cup blueberries

1/4 cup chopped dark chocolate

Directions:

  1. Preheat oven to 350 degrees. Line a muffin tin with muffin liners.
  2. In a bowl, combine flour, baking soda, salt, cocoa powder, brown sugar, cinnamon and mix until combined. Using a whisk, stir in the egg, vanilla, melted butter and milk. If the dough still appears too dry, add another tablespoon or 2 of milk. Fold in blueberries and chocolate.
  3. Using an ice cream scoop, spoon muffins into liners. Bake for 13-16 minutes, or until muffins are cooked through.

Source: Slightly adapted from How Sweet It Is

Apple Oatmeal Breakfast Muffins

I had to be at work by 6:30am today, which meant I didn’t wake up in time to prepare/eat anything. Thankfully the night before I baked these muffins (look at me planning ahead), and they were a great on-the-go breakfast after a quick zap in the microwave. Managed to grab a banana before I left as well. I think this could be a very versatile muffin and would be great with banana and peanut butter mixed in as well!

Ingredients:

2 cups oats, old-fashioned or quick cooking

1-1/4 cups all-purpose flour

1/2 cup dark brown sugar, packed

2 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

1/2 tsp ground cinnamon

1 cup buttermilk

2 Tbsp vegetable oil

1 large egg, lightly beaten

1 cup shredded fresh apple

1/2 cup walnuts, chopped

1/2 cup white chocolate chips, plus more for topping

Directions:

  1. Pre-heat oven to 400 degrees. Grease 12 standard muffin-pan cups, or line with paper liners.
  2. In a large bowl, combine oats, flour, sugar, baking powder and soda, salt and cinnamon. Set aside.
  3. In a medium bowl, with a fork, beat buttermilk, oil and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture and stir just until the flour mixture is moistened (the batter will be very thick). Stir in chopped nuts and white chocolate chips.
  4. Spoon batter into prepared muffin pan and drop 5 or 6 white chocolate chips onto the top of each muffin. Bake for 20 to 25 minutes or until toothpick comes out clean. Remove muffins from pan immediately. Serve warm or freeze for a quick breakfast (I stored mine in the refrigerator then heated in microwave for 15 seconds).

Source: Adapted slightly from Bake Me More

English Muffins

I always have English muffins in my home, and usually have more stashed away in the freezer. True to my new desire to make things from scratch that I normally wouldn’t think of, I loved the idea of making them myself.  So that’s what I did, and they are great! Not a difficult task, just a lot of waiting, typical of homemade bread-typed goods. They are a bit fatter than your everyday English muffin but who would complain about that? And they split apart with a fork, just like I think they should. I even saved an old store-bought English muffin tray plus bag to store any leftovers.

Next I would like to make whole-wheat English muffins, since those are my favorite.

I particularly enjoy them after being toasted, with crunchy peanut butter (or sometimes Nutella) spread on each slice. Oh how I love the gooey melty-ness!

Ingredients:

2-1/4 cups unbleached bread flour

1/2 Tbsp sugar

3/4 tsp salt

1-1/4 teaspoons instant yeast

1 Tbsp shortening or unsalted butter, at room temperature (butter for me)

3/4 to 1 cup (6 to 8 ounces) milk or buttermilk, at room temperature (buttermilk was the chosen one)

Cornmeal for dusting

Directions:

  1. Stir together the flour, sugar, salt, and yeast in a mixing bowl (or in the bowl of an electric mixer). Stir in (or mix in on low speed with the paddle attachment) the shortening and 3/4 cup milk until the ingredients form a ball. If there is still loose flour in the bowl, dribble in some of the remaining 1/4 cup milk. The dough should be soft and pliable, not stiff.
  2. Sprinkle flour on the counter, transfer the dough to the counter, and begin kneading (or mixing on medium speed with the dough hook). Knead the dough for about 10 minutes (or mix for about 8 minutes), sprinkling in more flour if needed to make a tacky, but not sticky, dough. It should pass the windowpane test and register 77-81 degrees.
  3. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for 60 to 90 minutes, or until the dough doubles in size.
  4. Wipe the counter with a damp cloth and transfer the dough to the counter. Divide the dough into 6 equal pieces of 3 ounces each. Shape the pieces into boules (or round rolls).
  5. Line a sheet pan with baking parchment, mist the parchment lightly with spray oil, and dust with cornmeal. Transfer the balls of dough to the sheet pan, spacing them about 3 inches apart. Mist them lightly with spray oil, sprinkle them loosely with cornmeal, and cover the pan loosely with plastic wrap or a towel. Proof at room temperature for 60-90 minutes, or until the pieces nearly double in size and swell both up and out.
  6. Heat a skillet or flat griddle to medium (350 degrees if you have a thermometer setting). Also, preheat the oven to 350 degrees with the oven rack on the middle shelf. Brush the pan or griddle with vegetable oil or mist with spray oil*.
  7. Uncover the muffin rounds and gently transfer them to the pan, sliding a metal spatula under them and lifting them to the pan. Fill the pan so that the pieces are at least 1 inch apart, not touching. Cover the pieces still on the sheet pan with the plastic wrap or a towel to prevent them from developing a skin.
  8. The dough that is being cooked will flatten in the pan and spread slightly, then the pieces will puff somewhat. Cook them for 5-8 minutes, or until the bottom of the dough cannot cook any longer without burning. The bottoms should be a rich golden brown; they will brown quickly but will not burn for awhile, so resist the temptation to turn them prematurely or they will fall when you flip them over. Carefully flip the pieces over with the metal spatula and cook on the other side for 5-8 minutes in the same manner. Both sides will now be flat.
  9. When the dough seems as if it cannot endure any further cooking without burning, transfer the pieces to a sheet pan and place the pan in the oven (don’t wait for the still uncooked pieces, or the ones just out of the pan will cool down and will not respond to the oven stage). Bake for 5-8 minutes on the middle shelf in the oven to ensure that the center is baked. Meanwhile, return to the uncooked pieces and cook them, then bake them, as you did the first round.
  10. Transfer the baked muffins to a cooling rack and cool for at least 30 minutes before slicing or serving.

*For the first batch I sprayed the pan with oil, which lead to the muffins burning very quickly (although still edible). The second batch I used a non-stick pan without the oil and they turned out perfect! It may require further tinkering depending on the pans you are using and your stove top settings.

Source: Brown Eyed Baker

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