Blueberry Muffins

I have to tell you this recipe proved to be quite trying. I had the most difficult time getting the oven temperature and the cooking time right. I can't tell you how many blueberry muffins ended up in the trash. That is saying a LOT, because I don't throw baked goods away unless they are completely unedible. Unfortunatly, what happened (on several occassions I must add) was that I checked the muffins and they looked like they were cooked, I inserted a toothpick and it came out clean, and then as they were cooling they caved in (which means they are not completely cooked). So frustrating!!!

This batch came out ok. They taste amazing, but they aren't the most attractive baked good to come out of my kitchen. I have learned that sometimes you just have to overlook the cover of a book to find that it was impeccably written.

What You Will Need:
Stand Mixer with Paddle Attachment
Medium Bowl
Whisk
Muffin Tins
Muffin Paper Liners
Medium Scoop
Cooling Racks

Ingredients:
1 Pint Blueberries
1 2/3 cup Sugar
2/3 cup Canola Oil
2 teaspoon Pure Vanilla Extract
4 Large Eggs, room temperature
1 1/2 cup Soy Flour
3/4 cup Tapioca Starch
3/4 cup Potato Starch
1 teaspoon Xanthum Gum
2 teaspoon Baking Soda
1 teaspoon Salt
Sugar for sprinkling tops

Directions:
Preheat oven to 350° F.

Line muffin tins with muffin papers (makes approximately 24 muffins).

In stand mixer with paddle attachment, mix sugar, oil, vanilla and eggs.

In medium bowl, whisk together soy flour, tapioca starch, potato starch, xanthum gum, baking soda and salt.

With mixer on low, slowly add dry ingredients to wet ingredients.

Add blueberries and mix with a wooden spoon or rubber spatula. (This picture shows me adding the blueberries to the standmixer, but I found that it would be better to mix by hand to avoid damaging the blueberries.)

Using medium scoop, scoop batter into lined muffin tins.

Sprinkle tops of muffin batter with sugar.

Bake for 20-25 minutes or until golden brown. (If you use a toothpick to check doneness, make sure the toothpick whole in the top of the muffin is big enough that wet dough from inside the muffin doesn't get wiped off of the toothpick.)

Check out this golden beauty bursting with plump, juicy blueberries!

"There is this little thing called perspective. When looking at a dandelion, some see a weed and some see a wish."

Which do you see? And if you don't like what you see, change your perspective!

~Sheryl



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Cranberry Muffins

I love baking with fresh cranberries! These cranberry muffins are one of my favorite holiday treats. I love the way the sweet cake balances the tartness of the cranberries, and the nuts add just the right amount of crunch. If you don't like nuts, you can leave them out. I actually made this batch without them, because my son doesn't like nuts. However, I really prefer them WITH the nuts. That could be because I am a little nutty, or it could be because they are better. I'm not really sure. You be the judge.

What You Will Need:
KitchenAid Mixer with Paddle Attachment
Large Scoop
Muffin Tin(s)
Cupcake Liners
Cooling Rack(s)

Ingredients:
3 cups Fresh Cranberries (You can find these in the produce department of your local grocery store during the winter holidays.)
1 2/3 cups Sugar
2/3 cup Canola Oil
2 teaspoons Pure Vanilla Extract
4 Large Eggs
1 1/2 cup Soy Flour
3/4 cup Potato Starch
3/4 cup Tapioca Starch/Flour
1 teaspoon Xanthum Gum
2 teaspoons Baking Soda
1 teaspoon Salt
1 cup Walnuts, chopped (optional)

Directions:
Preheat oven to 350° F.

Line muffin tins with cupcake liners.

In a medium bowl, whisk together the soy flour, potato starch, tapioca starch, xanthum gum, baking soda and salt.

In KitchenAid Mixer with Paddle Attachment, mix together sugar, oil, vanilla and eggs until well combined.

Add cranberries and mix well.

Slowly add dry ingredients and mix until well combined.

Add nuts and mix just until combined.

Scoop into lined muffin tins.

Bake for 25 minutes or until golden brown.

Let cool in pans for 3 minutes, then transfer to cooling racks to cool completely.

Store in air tight container in the fridge for up to 10 days.

These are so amazing with a nice cup of hot tea on a lazy Saturday morning. OK, you got me, I don't know what a lazy Saturday morning is. But, when I dream of lazy Saturday mornings, you can bet that cranberry muffins and hot tea are part of that vision. A girl can dream!

"Do something today that your future self with thank you for."
I know my future self will appreciate the dream of lazy Saturday mornings with cranberry muffins and hot tea. I'm also quite certain she will like the chocolate cookies that I will be sharing with you in a few days. My son said "they are more than blog worthy!" They are that good. Don't miss them!

~Sheryl

Banana Nut Muffins

When the bananas in my house start looking like the ones below, I only have two choices: 1) freeze them for future use in smoothies or 2) make banana nut muffins; because nobody in my house is going to eat them. Let me share a little secret with you, I did both! hehe. I love smoothies with frozen bananas! They are so smooth and banana-y, but that is not what this post is about. So let's get to making banana nut muffins, cuz I love them too.

Makes 24 muffins

What You Will Need:
KitchenAid mixer or hand mixer
Muffin Tins
Muffin Liners
Cooling Racks

Ingredients:
1/2 cup Unsalted Butter, room temperature
1 1/4 cup Sugar
2 large Eggs, room temperature
1 1/2 cup Mashed Bananas (3-4) (I used four fairly large bananas, cuz I like them banana-y)
1/2 cup Milk
1 teaspoon Vinegar
1 teaspoon Pure Vanilla Extract
1 cup Soy Flour
3/4 cup Potato Starch
1/2 cup Tapioca Starch/Flour
1/2 cup Ground Flax Meal (If you don't have flax or don't want to use it, you can substitute 1/4 cup soy flour and 1/4 cup tapioca starch/flour)
1 teaspoon Xanthum Gum
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup Chopped Walnuts

Directions:
1. Mash bananas. Set aside. (I just used a fork, because I am all about keeping it simple; but you could use a potato masher or whatever you have. Your hands would even work, if you are into that kind of mess.)

2. In a small container or measuring cup, mix milk and vinegar. Set aside. (The vinegar makes the milk a little sour and thicker. Kind of like buttermilk without the expense.)

3. In a small bowl, whisk together soy flour, potato starch, tapioca starch, xanthum gum, baking soda and salt. Set aside.

4. Place muffin liners in muffin tins. Set aside. Preheat oven to 350° F.

5. With your KitchenAid mixer set on medium-high, cream together butter and sugar until fluffy.

6. Add eggs one at a time and mix well.

7. Add milk mixture.

8. Add mashed bananas.

9. Add vanilla.

This is what your mixture should look like at this point.

10. Add dry ingredients and mix until just blended. 

This is what your batter should look like.

11. Remove bowl from KitchenAid mixer. Add nuts and mix by hand.

12. Pour batter into muffin tins.

13. Bake for 25-30 minutes or until golden brown and toothpick inserted in center comes out clean. Let cool in pans for 10 minutes, then remove from pans and cool completely on wire racks. 

They are super moist with just enough crunch from the nuts. Thankfully the recipe makes 24, so there are plenty to share. Enjoy!

"Give every day the chance to become the most beautiful of your life." ~ Mark Twain

Sheryl