Peanut Butter Pistachio Muffins

 OH MY WORD!!

I haven't been here since June!

JUNE people!!

I am so sorry :(

And I had promised you a year full of Weight Watchers recipes.

It is amazing the havoc a move, a new job, and new lifestyle can bring.

But, if you can accept weekend work I will do my best to be here.

(considering my long (17 hour) working hours)

I have so missed the time in the kitchen creating recipes.

Over the Labor Day weekend I did just that.

I created these awesome Peanut Butter Pistachio Muffins

(say that five times fast)

It felt so good to get my mind back in the groove of food.....

These muffins were so darn good.

A little strawberry jam and it was just like eating peanut butter and jelly. 

 As you can see, the batter was really thick.

Make sure you only mix until dry is incorporated.

Actually, you can still see a little flour in my batter.

But that's okay....

 I filled my silicone cups clear to the top.

I love those little cups.

They pop right off after the muffins have cooled. 

I chopped my pistachios and sprinkled them on top before baking.

If you love peanut butter you will love these muffins.

Peanut Butter Pistachio Muffins

1 1/4 cups all purpose flour

1 cup bread flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter (or smooth)
2 large eggs
1 cup whipping cream

1 tsp. vanilla extract
Sprinkle chopped pistachios on top  

Preheat oven to 375F. Line a a standard 12-cup muffin tin with paper liners (I used silicone cups).
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.

Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.

Sprinkle with chopped pistachios.
Bake for 26-28 minutes, or until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.

Weight Watchers Monday: Lemon Curd Blueberry Cornmeal Mini Muffins

 When I ran across these beauties I just knew I had to make them.

Lemon

Blueberry

Cornmeal

Perfect combination!

And these bad boys were taken to my associates at work.

I am now in charge of weekend goodies......

And just to let you know, the associates loved them!

2 mini muffins = 2 WW points

Lemon Curd Blueberry Cornmeal Mini Muffins

1 c. yellow cornmeal

1 c. all-purpose flour

1/4 c. Splenda Blend sugar

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

2 large eggs

1 1/4 c. light vanilla yogurt

1/4 c. canola oil

1 c. fresh blueberries

1 container lemon curd (you will have a little left over)

Preheat oven to 375 degrees F.

Lightly grease or line mini-muffin tin

In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.

In large bowl, whisk together eggs, yogurt, and oil.

Add yogurt mixture to the flour mixture, and stir the batter until it is just combined. 

Stir in blueberries.

Divide batter among the muffin tins (filling half way). Take a small dab of lemon curd and place in the center of each muffin. Cover with more batter.

Bake the muffins in the middle of the oven for 20 minutes, or until tester comes out clean.

Let the muffins cool in the tins on a rack for 3 minutes. Turn them out onto the cooling rack, and allow them to cool completely.

Chocolate Beer Muffins

 Yes, you read that title right.

Chocolate Beer Muffins

 It is time to relax, 

kick up your feet,

and let the best of both worlds come together....

Chocolate & Beer!

These are fantastic with maple syrup poured over them.

Instant breakfast!

And who says you can't have beer before noon? 

Chocolate Beer Muffins

3 c. buttermilk baking mix (I used Trader Joe's)
2 TBS sugar
1 c. chocolate chips
1 c. beer
cinnamon/sugar for sprinkling

Preheat oven to 350 degrees F. Place cupcake liners in the muffin tin.
In a large bowl, combine baking mix, sugar, chocolate chips and beer; stir until smooth.
Scoop batter into paper liners (I used a large cookie scoop). Sprinkle each muffin batter with cinnamon/sugar.
Bake in preheated oven until golden brown, about 15-18 minutes.


This recipe is linked to:
Foodie Friends Friday
Weekend Potluck ~ The Better Baker

Thanksgiving Buzz ~ Pumpkin Cheesecake in Gingerbread Cups

 Thanksgiving

Starting in November, it is always buzz, buzz about Thanksgiving.

But do you know what Thanksgiving means?

GREAT FOOD!

I look forward to Thanksgiving every year for the kitchen aromas,

spices, and PUMPKIN PIE.

But since I am not a pie maker....

No really!

I can't make a pie crust to save my life.

So I let someone else make it and I just dive in with two forks.

Now these little pumpkin cheesecake in gingerbread cups....

Yes, I can do these.

 I had a little help from Betty with this one.

But that little bit of help made these so easy to make.

These disappeared so fast....

You have got to try, and one went to school.....

You have got to try, and one went to the neighbors.....

You have got try, and one went to work.....

You know how it goes, right? 

 I used Betty's cookie dough and pressed it into a muffin pan to form a cup.

About a golf ball size.

 Then I poured in the pumpkin cheesecake filling. 

I made sure everything was below the edge of the muffin cup.

Pumpkin Cheesecake Filling

4 oz. cream cheese, soft

1 tsp. pumpkin pie spice

7 oz. sweetened condensed milk

1 egg

7 oz. pumpkin puree

Chopped walnuts to place on top before baking

Heat oven to 375 degrees F.

Mix cookie dough according to package directions. Divide and press into muffin cups.

Mix all the cheesecake ingredients in a mixer until smooth. Pour into gingerbread cups.

Bake 15-20 minutes, or until cheesecake is set in the center.

 Let the cups cool completely. Top with whipped cream.

Store the leftovers (if there are any) in the refrigerator.  

This recipe is linked to:
Foodie Friends Friday
Weekend Potluck ~ The Better Baker
Farm Girl Friday Blog Fest

I Am Missing Out: Mozzarella/Apple Mini Muffins

I am missing out this week on Foodie Friends Friday.

Do you know why?

Because I live in Ohio.

To get involved this week I was suppose to

experiment with Daiya Vegan Cheese.

But my location threw a sock in the fan.

Or should I say fun?

I would have had to drive 3-4 hours just to purchase this cheese.

Don't get me wrong....you all are well worth the drive,

but my pocketbook would have disagreed with me

with gas prices being so high.

But don't worry I'll......

you can still participate in Foodie Friends Friday if you visit the

Busy Vegetarian Mom.

She will have everything you need, set up, and ready to go.

So, instead of pouting like a child (and believe me I am just a little),

I am going to bring you this recipe.

Mozzarella/Apple Mini Muffins.

And don't pay any attention to the misspelling

of mozzarella in the photos.....

The cat distracted me.

That's my story and I'm sticking to it!

So, to keep things consistent,

and I love consistency....I'm going to spell it the way

it is suppose to be spelled (due to the cat).

M A Z Z A R E L L A

To share a little truth with you,

I have been out of flour for about a month and a half.

OH MY WORD!

How can a blogger be out of flour for so long?

Well, we learn to improvise.

High Heels and Grills was my savior for this recipe.

It calls for Bisquick, not flour.....HA!

Mazzarella/Apple Mini Muffins

1 1/2 c. Bisquick

3/4 c. buttermilk (I used 3/4 c. unsweetened Almond Breeze and a little under a TBS of lemon juice)

3 TBS. sugar

1/4 tsp. vanilla

1/2 of a peeled and shredded Fuji apple

1 c. shredded mazzarella cheese (some for sprinkling on the tops)

Preheat oven to 425 degrees F. and grease a mini muffin pan (I sprayed with Pam).

Stir together all ingredients in a medium bowl, until smooth.

Fill each muffin hole until about 2/3 full.

Bake for 8-12 minutes. Keep an eye on the minis and test with wooden pick for completion.

*note*

The red line under mazzarella got on my nerves (thanks to the cat.....)

I found these to be better the next day, but they were good warm too.

Fruit Flies! Strawberry/Banana Muffins with a hint of Mocha

Ha! Lookie there! I finally killed those bananas!

I am not a fan of banana bread.....

Wait!

Please don't leave....

Give me a chance to explain....

Banana bread to me is so traditional. So common. So everyday. So plain.

I like to kick things up, make changes, and offer new ideas to kill those dreadful brown bananas. You know, the ones that don't get eaten, and they sit on your kitchen counter or in your fruit basket until they draw fruit flies.
Well, swish those flies away, because this recipe is fantastic!

The inspiration for this recipe came from Baking and Cooking, the Tale of Two Loves. When I came across this recipe and the words 'raspberry swirl banana', I knew I had the answer to my banana dilemma. Thank you so much Becky for inspiring me.
I had strawberry jam in the fridge and bananas that were drawing fruit flies. Perfect combination! But wait! Chocolate is scrumptious with strawberries and bananas. Right? Right!

One thing I would do differently when I make these again.....I would make a hole in the muffin batter to place my jam. While they were baking the jam ran off of the top of the muffin. Thank goodness there was a little left on the top after the baking process.

Hold on.....I now have to clean the burnt strawberry jam from my oven......

Okay, I'm back!

Now for the recipe:

Strawberry/Banana Muffins with a hint of Mocha
Inspired by: Baking and Cooking, the Tale of Two Loves

1/2 c. fruit spread (I used home-made strawberry jam)
1 3/4 c. flour
1 pouch VIA Iced Coffee (Starbucks)
1/4 c. cocoa powder
2 tsp. baking soda
1 tsp. salt
1/2 c. sugar
1 c. ricotta cheese
2 eggs
1/4 c. canola oil
A splash of vanilla
1 c. mashed ripe bananas (about three whole bananas)

Preheat oven to 400 degrees F.
Whisk together dry ingredients in a medium sized bowl.
In a mixer bowl, mix sugar, ricotta cheese, oil, vanilla, and mashed bananas. Mix well. Add eggs one at a time mixing well after each addition.
Make a well in the dry ingredients and pour the wet ingredients into the well. Stir lightly just until everything is incorporated. Do not over mix.
Line a muffin tin with paper liners and fill each cup with muffin dough. I fill mine almost to the top of the papers. Make a whole in the batter of each cup and add about a teaspoon of strawberry jam.
Bake in preheated oven for 15 - 18 minutes. When wooden pick tests clean, they are done.

Fantabulous! Orange/Apricot Muffins w/Blueberries

I was featured at:


This is one FANTABULOUS muffin, and I owe it all to Sweet Pea's Kitchen. Her Orange Marmalade Muffins was the inspiration for this recipe.
When all else fails.....I turn to Sweet Pea's Kitchen. She always has awesome recipes to offer. Spend some time there today and look around. I found her Orange Marmalade Muffins from 2011. So that tells you right there that her blogging abilities have been going on for a while. And usually a blogger only gets better with age. Right Sweet Pea?

And did you notice the topping on these muffins? It came from the left-over crumb toppings from the Mini Lemon/Blueberry Muffins just last week.

I have to tell you, I think I got a handle on the problem with my photos. As you can see, in the top picture it was taken inside under florescent lights. ICK!!

This one was taken outside in the gorgeous sun. YUM!

I think I will be heading outside with all my foods from now on. Natural lighting is the best.
And while I'm out there, a picnic doesn't sound like a bad idea.....
Or morning muffin and coffee
Or an afternoon snack on the porch
Or an evening with a good book and muffin
Or ____________________

This recipe is linked to:
 
And:

And:

Recipes For My Boys
And:



Orange/Apricot Muffins w/Blueberries


3 c. flour
2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
3/4 c. sugar
1/2 c. apricot preserves
2 large eggs
1/4 c. canola oil
3 TBS butter, melted
Orange juice (the juice from one orange)
Orange zest (zest from one orange)
1 small container fresh blueberries
Crumb topping recipe

Preheat oven to 400 degrees F. Line 12 muffin cups with liners.
In a large bowl whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer, mix buttermilk, sugar, and apricot preserves until fairly smooth.
Add eggs, melted butter, oil, orange zest, and orange juice. Mix until smooth.
Add the wet mixture to the dry and stir just until combined. Gently fold in blueberries. Place batter into lined muffin tin till the cups are almost full. Bake until lightly browned 16 - 18 minutes, or until wooden pick tests clean. Cool muffins in pan for about 5 minutes. Then move to wire rack.

Cuties! Lemon/Blueberry Crumb Topped Mini Muffins

These are the cutest little muffins I have ever seen. And they are portion controlled! Two bites, or one bite depending on how full you fill your mouth, and they are gone. Just one of these cute little muffins curbs my desire for something sweet. There can't be that many calories in a mini muffin, correct?
I am so in love with the flavor of these muffins and they will be made again and again in my kitchen.
I only used a small package of blueberries, so there are some muffins that don't have any blueberries in them. But that's okay because the lemon flavor is so magnificent that you don't even miss the blueberry.

What did I do when the iPad 3 came out? Yup, I went right out and bought myself one.....I love being able to take it into the kitchen and use it as a cookbook. Before my Ipad I was using my lap top in the kitchen. The iPad uses less room and I don't have to worry about getting a key pad all messy.....I would recommend the iPad to every serious cook out there. Truly a blessing.....
Another plus with the iPad, you can take me (A'lil Country Sugar) into your kitchen. We can actually spend time together.....SA-WEET!!
And as you can see from the photo, I was spending time with Mandy at Mandy's Recipe Box. Her Strawberry Lemonade Muffins are the inspiration to my lemon/blueberry mini muffins. Spend some time with Mandy. I guarantee you won't regret it. Mandy always has great recipes.




This is what I did to create the lemon/blueberry crumb topped mini muffins.....Mandy is very helpful by giving the recipe for self-rising flour. I have always made my own.

This recipe is linked to:




And:




Lemon/Blueberry Crumb Topped Mini Muffins

For the muffin:
2 1/2 c. self-rising flour
1 c. sugar
1 (8 oz.) sour cream
1/2 c. butter, melted
1 TBS lemon zest (one lemon)
1/4 c. lemon juice (one lemon)
2 large eggs, lightly beaten
1 pint fresh blueberries

Preheat oven to 400 degrees F. Combine flour and sugar in a large bowl; make a well in the center.
Stir together sour cream, melted butter, lemon zest, lemon juice, and eggs. Pour in the well in the flour mixture and stir just until moistened. Gently fold in blueberries. Spoon batter into mini muffin pan lined with mini liners (I used a medium sized cookie scoop and filled the liners almost full). Bake 15 -18 minutes. I started checking mine at the 10 minutes mark.

For the crumb topping: (sprinkle this on the muffins before baking)
1/4 c. butter, soft
1/2 c. flour
1/2 c. lemon cake mix, dry
1/3 c. sugar

Place all ingredients into a medium sized bowl and mix with pastry blender until fine crumbs form. You will end up with some crumb topping left over, but that's okay, just put it in a zip-lock bag and store in fridge for future muffin crumbs or sprinkle on cobblers.

Sweet Potato Minis

Is there anything better than a bowl full of sweet potato mini muffins? I don't think so.....

I had just treated myself to a brand new mini muffin pan. I have never owned one, so of course I had to try it out right away. The feeling of a brand new mini muffin pan is similar to a little girl getting a brand new Barbie..... Especially if your a dedicated "foodie" like me. I had to take it out of the package and play right away.

I think these mini muffins are great with a pad of butter and eaten warm. But I was skipping through a cooking magazine (can't remember which one) and seen an awesome picture of sweet potato muffins topped with sour cream and bean salsa. HMMMM!! That sounds interesting. So, I topped some of my minis with sour cream and bean salsa. They were good, but it's one of those things that you have to adjust a taste for. So, you can eat them either way; warm with butter, or topped with sour cream and bean salsa.

Sweet Potato Mini Muffins

1 c. bread flour
1 1/2 c. all purpose flour
1 TBS baking powder
1 tsp. salt
1/2 c. melted butter
1 (15 oz.) can sweet potatoes, drained (I boiled 2 medium sized, peeled and chopped, sweet potatoes and mashed them with the butter and milk)
1/4 c. milk

Preheat oven to 425 degrees F.
In a bowl, combine the flours, baking powder, and salt. Mash the sweet potatoes with butter and milk. Add the dry ingredients until just blended.
Place dough in mini muffin pan (dough it thick). I used a small/medium sized cookie scoop. Place in oven for 8-10 minutes, or until golden brown.
Remove to wire rack. Serve warm.

A Test Kitchen Masterpiece: Apple/Banana Muffins

I love it when I enter my test kitchen and everything turns out perfect.

And I am beginning to think that muffins are my specialty. Or my calling. Or the thing that I know the best. Or the perfect item for when I open my Bakery/Cafe. Or.....I need to make my dreams come true!!

This muffin has got to be one of the best muffins I have ever eaten......Now, I am not one that likes a lot of banana flavor in my muffins or bread, but just a hint of banana flavor is wonderful.

These muffins are moist, flavorful, and are excellent with that morning cup of coffee.

Or, have coffee with a friend and share the muffins.

This particular muffin was a peace offing to my college adviser. The college program that I'm in consists of keeping updated attendance sheets and turning them into my adviser every two weeks.

I'm a busy person.....sometimes I forget. So then my adviser has to email me with threats.....just kidding, but she does email me reminding me to turn them in. I caused the attendance sheets to be late last week, so the muffin was my apology......

She loved it!!

You will love this muffin with just a hint of banana, moist, with a crunchy top.

Apple/Banana Muffins

1 c. butter, soft

1/2 c. domino light sugar blend

4 eggs

3/4 c. applesauce

1/2 peeled, shredded apple (eat the other half), (I used red delicious)

1 banana, mashed

1 1/2 c. bread flour

2 c. all-purpose flour

2 TBS baking powder

1 tsp. salt

1 tsp. cinnamon

Topping:

1 stick butter, melted

1 c. sugar

2 tsp. cinnamon

Cream butter and sugar. Beat in eggs one at a time until fluffy. Add applesauce, shredded apple, and banana. Sift dry ingredients (not the topping ingredients) into a separate bowl. Add the sifted ingredients slowly to the wet ingredients. The dough will be kind of thick. Place in paper lined muffin cups (I fill mine almost to the top). I also used a large cookie scoop to add the dough to the paper liners.

NOTE*- Don't forget....if you have a partial pan of muffins, make sure you place water in the empty cups before baking.

Bake at 425 degrees F. for 15 minutes, or until wooden pick tests clean.

Let the muffins cool completely.

For the crunchy topping:

Melt 1 stick butter in a microwave safe bowl.

Mix together the sugar and cinnamon in a different bowl.

Take the cool muffins and dip the tops in melted butter, then into the sugar cinnamon mixture.