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Re: Muffin success story
I'm sorry to keep bringing this post back up, but I am just so tickled pink at my muffin successes. I was never able to make good muffins before, so this really excites me (a side note - I did try making some muffins last week without oil, using applesauce instead and they were not the texture I like - that must be what I was doing wrong all that time. From now on, I might cut the oil a little, but I will definitely be using some)
Here are the two recipes I made today. I don't particularly care for peaches in baked goods, but I am gaga over these peach muffins. Both recipes were gotten from recipezaar (the number following the recipe is the recipezaar # in case anyone wants to look them up for nutritional info).
Peach/Nectarine Muffins (author said a lot of different fruits can be substituted in this recipe, i.e. berries), #89168
1 1/2 c. flour (I used 1/2 c. regular flour, 1/2 c. wheat, and 1/2 c. bread flour - only because I ran out of regular flour!)
3/4 c. sugar (I cut this to 1/2 c. without missing any sweetness)
1/2 t. salt
2 t. baking powder
1/3 c. vegetable oil
1 egg
1/3 c. milk
1 ripe peach, peeled and diced
1 ripe nectarine, peeled and diced
1/8 to 1/4 c. brown sugar
Mix first 4 dry ingredients. Make a well in the dry ingredients and add wet ingredients, mixing just to combine. Stir in the fruit. Pour into muffin tin and sprinkle with brown sugar. Bake 400 for 15-20 minutes. This is supposed to make 8 muffins, but I made six large muffins instead.
Pear Pecan Muffins, #40473
3 c. flour
2 c. sugar (I used about 1 1/2 c.)
2 t. baking soda
1 t. cinnamon
1/2 t. salt
2 eggs
1 c. oil (I used 1/2 c. oil and 1/2 c. applesauce)
1 t. vanilla
4 c. pears, peeled, cored, and diced
1 c. chopped pecans (I used walnuts)
Mix first 5 ingredients. In a separate bowl, mix the wet ingredients. Make a well in the dry ingredients and pour in the wet, mixing until moistened. Stir in the pears and nuts. Cook 350 for 25-30 minutes. I think this recipe was supposed to make 2 dozen, but I made 18 small muffins and one loaf. The batter is really dry and crumbly before you add the pears, but then the liquid from the pears mizes in and it resembles regular batter.
I'm sorry to keep bringing this post back up, but I am just so tickled pink at my muffin successes. I was never able to make good muffins before, so this really excites me (a side note - I did try making some muffins last week without oil, using applesauce instead and they were not the texture I like - that must be what I was doing wrong all that time. From now on, I might cut the oil a little, but I will definitely be using some)
Here are the two recipes I made today. I don't particularly care for peaches in baked goods, but I am gaga over these peach muffins. Both recipes were gotten from recipezaar (the number following the recipe is the recipezaar # in case anyone wants to look them up for nutritional info).
Peach/Nectarine Muffins (author said a lot of different fruits can be substituted in this recipe, i.e. berries), #89168
1 1/2 c. flour (I used 1/2 c. regular flour, 1/2 c. wheat, and 1/2 c. bread flour - only because I ran out of regular flour!)
3/4 c. sugar (I cut this to 1/2 c. without missing any sweetness)
1/2 t. salt
2 t. baking powder
1/3 c. vegetable oil
1 egg
1/3 c. milk
1 ripe peach, peeled and diced
1 ripe nectarine, peeled and diced
1/8 to 1/4 c. brown sugar
Mix first 4 dry ingredients. Make a well in the dry ingredients and add wet ingredients, mixing just to combine. Stir in the fruit. Pour into muffin tin and sprinkle with brown sugar. Bake 400 for 15-20 minutes. This is supposed to make 8 muffins, but I made six large muffins instead.
Pear Pecan Muffins, #40473
3 c. flour
2 c. sugar (I used about 1 1/2 c.)
2 t. baking soda
1 t. cinnamon
1/2 t. salt
2 eggs
1 c. oil (I used 1/2 c. oil and 1/2 c. applesauce)
1 t. vanilla
4 c. pears, peeled, cored, and diced
1 c. chopped pecans (I used walnuts)
Mix first 5 ingredients. In a separate bowl, mix the wet ingredients. Make a well in the dry ingredients and pour in the wet, mixing until moistened. Stir in the pears and nuts. Cook 350 for 25-30 minutes. I think this recipe was supposed to make 2 dozen, but I made 18 small muffins and one loaf. The batter is really dry and crumbly before you add the pears, but then the liquid from the pears mizes in and it resembles regular batter.
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