Wednesday, January 27, 2010

Baking Muffins

Made muffins today, my DH likes to take them in his lunch for break or instead of dessert.
The first batch are Walnut Blueberry Muffins, these turned out very moist. This was a new recipe and will definitely be a keeper.
The next batch was a White Chocolate Macadamia muffin, these I baked in an 8" square baking pan to make it more of a coffee cake. I have made this recipe before, very good. Especially like the drizzle of white chocolate chips on the top of this one. You may notice there is a piece missing, had to sample!

Was a good day for baking, as the weather has turned cold again, our warm spell is done for now, winter is back. Tomorrow I have to sub in the 4K room~ was glad to see that there will not be recess duty for me! Yeah! Need to finish getting the kitchen back in order and get a snack ready for hubby when he gets home from work, he will enjoy the muffins! I so enjoy the time when he gets home we sit and have a cup of coffee or tea and just visit about our day for a while.

Here are the recipes for the muffins.

Walnut Blueberry Muffins

2/3 cup cream cheese, softened
1/3 cup butter, softened
1-1/2 cups sugar
2 eggs
1-1/2 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 cup buttermilk
2cups fresh or frozen blueberries
(you could also use raspberries)
1/4 cup chopped walnuts

  1. In a large mixing bowl, beat the cream cheese, butter and sugar until light and fluffy.
  2. Add eggs and vanilla; beat well.
  3. Combine the flour, baking powder, and baking soda; add to creamed mixture alternately with buttermilk.
  4. Fold in the blueberries and walnuts. (do not thaw fruit if frozen)
  5. Fill greased muffin cups three-fourths full.
  6. Bake at 350 F for 20-24 minutes or until a toothpick comes out clean
  7. Cool for 5 minutes before removing from pans to wire racks.
Yield: 1-1/2 dozen

White Chocolate Macadamia Muffins

1-3/4 cups flour
3/4 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup milk
1/4 cup butter, melted
3/4 cup vanilla or white chips
3/4 cup chopped macadamia nuts
1/2 cup vanilla or white chips
2 Tbls. heavy whipping cream
  1. In a bowl, combine the flour, sugar, baking powder and salt.
  2. In another bowl, whisk the egg, milk and butter; stir into dry ingredients just until moistened (I find that it needs just a little bit more milk, maybe 1 or 2 tablespoons).
  3. Fold in the chips and nuts.
  4. Fill greased muffin tins two-thirds full.
  5. Bake at 400 F for 15 -18 minutes or until a toothpick comes out clean.
  6. Cool 5 minutes before removing from pan to a wire rack,
  7. For glaze, in a small microwave-safe bowl, melt chips with cream; stir until smooth.
  8. Drizzle over warm muffins.
Yield: 1 dozen


Cathy at Paper Garden Projects said...

Oh man - I LOVE white chocolate. Do you think this would work with pecans instead? I have 3 bags in my freezer.

Cheryl said...

I think pecans would be good in it, anything goes with white Chocolate!!

Tricia said...

My mouth is watering Cheryl! :-)