COUNTRY PUMPKIN MUFFINS

 

On a cold winter’s day, a warm pumpkin muffin and a cup of tea really hit the spot.  This recipe, that I saw on Lynda's Recipe Box, is originally from Allrecipes, where it was rated 4-1/2 stars.  These are not a dessert muffin – they’re a breakfast or snack muffin; and I enjoyed them thoroughly because they’re not overly sweet.  I ate mine with a nice pat of Smart Balance Light Buttery Spread each time, something I don’t normally do with muffins; but for these muffins, it was perfect.

I halved the original recipe, added some spices, used orange juice and whole wheat flour, and changed the ratios of liquid ingredients slightly.  I also sprinkled the tops lightly with cinnamon-sugar.  You’ll get 1 dozen standard-size muffins with this recipe, and they’ll be moist, dense, full of spice and loaded with raisins and pumpkin.  These are so good that I’ll be making them again, and I hope you’ll give them a try.

Country Pumpkin Muffins Adapted from Allrecipes Rating:  9 out of 10 PRINTABLE RECIPE

INGREDIENTS: 1 cup sugar (I used 1/2 cup sugar + 2 Tbsp. Nu Naturals Stevia) 1/3 cup vegetable or canola oil 2 large eggs 1 cup butternut squash puree or canned pumpkin, drained 1/3 cup orange juice 1-1/2 cups white whole wheat flour 3/4 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. ground cloves 1 tsp. cinnamon 1/2 tsp. powdered ginger 1/4 tsp. freshly ground nutmeg 1/2 tsp. sea salt 3/4 cup raisins 1/2 cup broken, toasted walnuts Topping:  1/2 tsp. cinnamon + 3 Tbsp. sugar Heat oven to 400F (375F  for dark or coated pans).  Spray a 12-cup muffin tin with non-stick cooking spray.  In large bowl, whisk together sugar, oil, eggs, pumpkin, and juice.  In medium bowl, whisk flour, baking powder, baking soda, spices, salt, raisins and walnuts.  Add all at once to liquid mixture, stirring with spoon or spatula only till just barely combined.  Do not overmix.  Divide batter evenly among muffin cups, using about 1/4 cup for each.   Sprinkle tops with cinnamon-sugar mixture.  Bake 14-17 minutes, or till a toothpick inserted in center returns with just a few crumbs.  Do not over bake.  Yield:  12 muffins

CLASSIC SOUTHERN CORNBREAD

I have fallen in love.  No, really.  Deeply in love.  At my age, I didn’t think it was possible, but it happened.  My iron skillet has made me the most wonderful cornbread and I never ever want to leave it.  I’ve promised to remain faithful to the end.  No more dallying with corn muffins.  This is the real thing.

You, too, can fall in love.  If you don’t own an iron skillet, please buy one and try this recipe. 
(Please note:  the links above will bring you to my other blog, The Bear Cupboard, where I posted my version of Oprah's chef's southern cornbread.

MAPLE-WALNUT STICKY BUNS

Sticky buns are winter comfort food.  With a cup of coffee or tea on a cold, dreary day, these really hit the spot.  This recipe is easy and very good.  Feel free to use all-purpose flour if you don’t have bread flour, and use your favorite nuts if walnuts are not your choice.  Brown sugar, orange rind and cinnamon make a flavorful filling for the light-as-air rolls.  Maple syrup, brown sugar, orange juice and walnuts are the “sticky” topping. 

I’ve also made a lower-fat version of this recipe you may want to check out.  You can freeze leftovers, and they’ll keep for several months.  Just thaw them on the counter for about 1/2 hour and nuke the thawed rolls for about 45 seconds on high.  Or wrap in tinfoil and bake thawed rolls in the oven at 400F for about 20 minutes.  Eat them as is or with Smart Balance butter spread or butter.

Maple-Walnut Sticky Buns Source:  Judy’s Kitchen Rating:  9 out of 10 PRINTABLE RECIPE

INGREDIENTS:  Rolls:  1 pkg. active dry yeast (2-1/4 tsp.) 1/4 cup lukewarm water (test it on the inside of your wrist; it should be comfortably warm.) 1/2 small pkg. instant vanilla pudding mix 3-1/2 to 4 cups bread flour, divided use 1 cup lite sour cream 1/4 cup melted butter 1 Tbsp. sugar 1/2 tsp. sea salt 1 egg 1 Tbsp. oil Filling:  2/3 cup brown sugar 1 Tbsp. grated orange zest 1 tsp. cinnamon 1/4 cup butter, melted Sticky Topping:  1/4 cup butter, melted 1/2 cup pure maple syrup, Grade A Amber 1/4 cup brown sugar 2 Tbsp. orange juice 1-1/2 cups broken walnuts In work bowl of food processor, dissolve yeast in water; let stand 10 minutes.  Add pudding mix, 1 cup flour, sour cream, sugar, salt and egg.  Process till smooth.  Gradually add remaining  flour, using only enough to make a pliable dough.  Process well after each addition.   Lightly flour a board and turn the dough out onto it.  With floured hands, knead the dough till it is soft and elastic, about 5 minutes.  Grease a large bowl with 1 Tbsp. oil.  Put the dough into the bowl, turning over once so that it is greased all around.  Dampen a clean kitchen towel and place it over dough.  Set the bowl in a warm area, free of drafts, till light and doubled in size, about 1-1/2 hours.  For filling, combine brown sugar, zest and cinnamon in small bowl; set aside.  For topping, place butter, syrup, brown sugar and orange juice in 9”x12” pan.  Stir to combine.  Sprinkle walnuts over the mixture; set aside.   Punch dough down after it has risen.  Roll out on floured board to 24” x 12” rectangle.  Brush with melted butter.  Sprinkle cinnamon-sugar mixture over butter.  Roll up like a jelly roll.  Cut into 12 equal pieces.  Distribute pieces evenly over 9” x 12” pan, flattening each piece slightly.  Cover with damp towel and let rise about 1 hour, or  till doubled again.  In the meantime, heat oven to 350F.  When rolls are double, place in hot oven and bake 30-35 minutes, or till cooked all the way through and browned on top.  Let cool in pan 10 minutes, then turn out onto board or platter.  Yield:  12 sticky buns

PRODUCT REVIEW: AGAVE NECTAR

Okay, so I’ve been slow to get on the agave nectar train.  It’s because my research uncovered some startling facts, leading me to conclude that agave nectar is certainly not a health food.  So to use it to make a dessert “healthful” is counterproductive.  Typical agave nectar could contain corn syrup or even harmful contaminants; and worse yet, agave nectar is not as low glycemic as many think. 

But then I saw organic agave nectar and finally gave in.   After all, the USDA certified organic label means something.  Agave is lower in calories, and has no overbearing strong flavors or aftertaste.   And what’s so healthful about cane sugar anyway?    I decided to give it a try.  I selected one of my very best muffin recipes that has honey as a main ingredient, and substituted agave nectar for the honey.   The muffins tasted delicious, but the texture was tough and chewy.  I prefer my muffins to be moist and tender, not tough and chewy. 
I thought about the trash, but my neighbor and his wife are not as picky as I.  They gladly took the muffins and actually told me they were the best I’ve ever made.  Different strokes for different folks, I guess. 

Bottom line:  I agree with Cook’s Illustrated.  In their December/January 2010 issue, they mentioned their test kitchen had similar disappointing results with agave in baked goods,  and recommended it only be used as a sweetener for liquids. 

QUESTIONS:  What do you think about agave nectar?  Have you used it in baked goods?  What were your results?

CAPPUCINO MUFFINS

Is there anything better than chocolate, coffee and cinnamon?  Cappucino muffins are right up there with my top faves, and these muffins are a-ok.  Oil, sour cream and buttermilk  make these tender, light and moist.  Instant coffee, coffee essence and vanilla provide great aroma and taste.  Some white whole wheat flour adds fiber, texture and more flavor.  You can top them with cinnamon-sugar, or a coffee glaze.  Either way, these are very good muffins.

You will need 14 standard muffin cups – a 12-cup tin plus two extra.  I put the extra batter in my 4-1/2” springform pan to make a little cappuccino muffin cake (top picture).  If you don’t have a small cake pan, you could use two aluminum foil cups placed on a baking sheet.

Cappucino Muffins Source:  Judy’s Kitchen Rating:  8.5 out of 10 PRINTABLE RECIPE

INGREDIENTS:  2 Tbsp. vegetable or canola oil 2 large eggs 3/4 cup sugar (or 1/2 cup sugar + 1 Tbsp. Nu Naturals Stevia) 3/4 cup lite sour cream 1/2 cup low-fat buttermilk (or 1/2 cup milk + 1-1/2 tsp. vinegar) 1 Tbsp. instant coffee, espresso or decaf instant coffee 1 tsp. vanilla extract optional:  1 tsp. coffee essence (equal parts instant coffee + coffee brandy) 1/2 cup applesauce 1 cup unbleached all-purpose flour + 1/2 cup white whole wheat flour 1 tsp. cinnamon 1-1/4 tsp. baking powder 1/4 tsp. baking soda  1/4 tsp. sea salt 1/2 cup chocolate chips + 1/2 cup for tops Heat oven to 425F.  Spray a 12-cup muffin tin with non-stick cooking spray.  In large bowl, whisk together oil, eggs, sugar, sour cream, buttermilk, instant coffee, vanilla and coffee essence.  Whisk in applesauce; set aside. In separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.  Stir in 1/2 cup chocolate chips.  Add to liquids all at once, stirring with a spoon or spatula just till barely combined.  Divide batter evenly among 14 muffin cups, using about 1/4 cup batter for each.  Sprinkle tops with reserved 1/2 cup chocolate chips.  Place in oven; immediately reduce heat to 350F.  Bake 17-20 minutes, or till a toothpick inserted near center returns almost clean.  Cool on wire rack. Coffee Glaze:  3/4 cup confectioner’s sugar 1/2 tsp. vanilla extract 2 tsp. coffee essence or strong coffee Milk or cream, as necessary to make a glaze consistency In small bowl, whisk ingredients together till smooth.  Add only enough milk to make glaze the right consistency.  With fork, drizzle over cooled muffins.

VANILLA-CINNAMON STREUSEL MUFFINS WITH COFFEE GLAZE

This recipe is my own.  Vanilla, cinnamon and coffee is a fave combo of mine, and I decided to try it in a muffin.  This is more of a dessert muffin, sweet with a crunchy topping, and a loose, tender and spongy crumb.  I wasn’t thrilled with the muffins, maybe because they were a tad too sweet for my taste; but they got rave reviews from everyone who tried them, even my fussy hubby.  Everyone especially liked the coffee glaze.  So I’m passing the recipe on to you and hope you will enjoy it as much as my group did.

Vanilla-Cinnamon Streusel Muffins with Coffee Glaze Source:  Judy's Kitchen Rating:  8.5 out of 10 PRINTABLE RECIPE

INGREDIENTS:   1-3/4 cups all-purpose flour, divided use 1 cup sugar, divided use 1-3/4 tsp. baking powder, divided use 3 Tbsp. chopped or broken walnuts 2 tsp. cinnamon 5 Tbsp. butter, melted, divided use 1/4 tsp. baking soda 1/4 tsp. salt 1 tsp. vanilla powder (optional) 1/2 cup white chocolate chips 2 large eggs 1 cup low-fat vanilla yogurt (Stonyfield Farms) 2-1/2 tsp. vanilla (I used Mexican vanilla) 1/2 cup plain applesauce 1/2 cup confectioner’s sugar 1/2 tsp. coffee essence (equal parts coffee and coffee brandy) 2-4 Tbsp. coffee Heat oven to 400F.   Spray a 12-cup standard muffin tin with non-stick cooking spray.  In small bowl, combine 4 Tbsp. flour, 4 Tbsp. sugar, 1/2 tsp. baking powder, 3 Tbsp. walnuts, 2 tsp. cinnamon and 2 Tbsp. butter.  Mix with a fork till combined; set aside. In large bowl, whisk together 1-1/2 cups flour, 3/4 cup sugar, 1-1/4 tsp. baking powder, baking soda, salt and white chocolate chips.  In small bowl, whisk together eggs, yogurt, 2 tsp. vanilla, 2 Tbsp. melted butter and applesauce.  Pour wet ingredients over dry ingredients all at once, stirring with spoon or spatula just till barely combined.  Spoon into muffin cups.  Top each muffin with some of the cinnamon topping. Bake 18-20 minutes, or till toothpick inserted near center returns with just a few crumbs.  Cool in pans about 5 minutes, then turn out onto wire racks to finish cooling.   Prepare glaze:  In small bowl, combine 1 Tbsp. melted butter with confectioner’s sugar, 1/2 tsp. vanilla and coffee essence.  Stir till smooth.  Stir in just enough coffee to make a drizzling consistency.  Drizzle with fork over  muffin tops.  Yield:  12 muffins

AMERICA’S TEST KITCHEN CHICKEN SALTIMBOCCA

My 100% Italian hubby had never tasted chicken saltimbocca, and neither had I.  After watching America’s Test Kitchen chefs make this dish, my appetite was stirred; so I bought the prosciutto and the boneless chicken breasts – I had everything else.  My herb garden had been growing two huge sage plants for several years, and I wondered if I would ever use them.  Now I had a chance.

Once  hubby saw the prosciutto, he was sold.  He knew he would like this dish, because anything with prosciutto has to be good.  I was worried about the sage.  Would it be too strong?  My worries were put aside once the first bite found my mouth.  This dish is exquisite, and the flavors are perfect.  Once more, it’s fairly easy to make.  We’ve had it twice now, and loved it both times.   Hubby says it’s not like eating chicken.  
If you’ve been wanting to try fried sage leaves, here’s your chance.  I was underwhelmed with them, though I’ve heard others rave.  Since we are mushroom enthusiasts, I added mushrooms to this recipe, but you can leave them out if you don’t share our enthusiasm.

Chicken Saltimbocca Slightly adapted from America’s Test Kitchen Rating:  10 out of 10 PRINTABLE RECIPE

INGREDIENTS:  1/4 cup + 2 Tbsp. unbleached all-purpose flour 1/2 tsp. ground black pepper 2  boneless, skinless chicken breast halves (about `1 lb.), sliced in half and pounded thin to make 4 thin cutlets 1-1/2 tsp. chopped fresh sage leaves + 4 large leaves (optional)  4 thin slices prosciutto, about 1.5 oz.  1-1/2 Tbsp. olive oil + 1-1/2 Tbsp. butter 1/2 lb. sliced mushrooms 1/2 cup dry vermouth or white wine 1/4 cup low-sodium chicken broth 1 tsp. lemon juice  2 Tbsp. unsalted butter,  chilled and chopped 1-1/2 tsp. chopped fresh parsley leaves Sea salt 1. Adjust oven rack to middle position and heat oven to 200F.  Combine flour and pepper in shallow dish. 2. Pat cutlets dry with paper towels.  Dredge chicken in flour, shaking off excess.    Lay cutlets flat and sprinkle evenly with minced sage.  Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside. 3. Heat half the oil and butter  in 12-inch skillet over medium-high heat till beginning to shimmer.  Add the 4 whole sage leaves, if using, and cook till leaves begin to change color and are fragrant, about 15-20 seconds.  Using slotted spoon, remove sage to paper towel-line plate; reserve.  Add cutlets to pan, prosciutto-side down, and cook until light golden brown, 2-3 minutes.  Flip and cook on other side until light golden brown, about 2 minutes more.  Transfer to wire rack set on rimmed baking sheet and keep warm in oven. 4. Add remaining oil and butter to pan and keep heat on medium-high.  When butter melts and begins to sizzle, add mushrooms.  Cook till beginning to caramelize, about 6-8 minutes.   Stir in vermouth (or wine), and broth, scraping up any browned bits, and simmer until liquid is reduced, 5-7 minutes.  Stir in lemon juice.  Turn heat to low and whisk in butter, 1 Tbsp. at a time.  Off heat, stir in parsley and carefully season to taste with salt and pepper. (Note:  You will not need much, so taste as you go.)  Remove chicken from oven and place on platter.  Spoon mushrooms and sauce over cutlets before serving.   Garnish each serving with one fried sage leaf.  Yield:  4 servings