Blackberry Donno-Muffins

 

 

 

So I have this really cool donut tin but I never use it because I every time I try to make baked donuts they disappoint me.  But the tin is so cool I wanted to use it for something.  So I decided to make Donno-muffins. We found some blackberry vines in the back yard (never saw them in the almost 9 years we’ve lived in this house.  I had about a cup of them and figured what the heck, let’s have some Donno-muffins.

2 cups all-purpose flour

½ cup sugar                                                                             

2 tsps. baking powder

¼ tsp. salt

1 egg, slightly beaten

½ cup sour dough starter “hooch” (not fed, aka: the throw away stuff)

¼ cup vegetable oil

¼ cup almond milk or non-fat milk

1 cup blackberries

 

 

Preheat oven 400º.  Spray muffin or donut tin with cooking spray. (6 large or 12 small) 

 

In medium bowl combine flour, sugar, baking powder, and salt.  Make a well in center of flour.

 

In another bowl, combine, egg, milk, hooch, and vegetable oil. Stir to combine and then pour into the well in the flour mixture.  Stir just to combine, it will be lumpy.  Fold in berries.

 

Spoon into muffin/donut tins.  Bake 18-20 for 12 tins, 23-25 for 6 tins.

 

 

 

Enjoy♥

© Crackerberries 2024

Jalapeño Cheddar Muffins - Feeding the Flock 23

 

½ cup sourdough

1¾ cup all purpose flour

½ cup sugar

2 tsp. baking powder

¼ tsp. salt

¾ cup buttermilk

1 egg

¼ cup canola oil

½ cup shredded cheddar cheese

¼ cup diced candied jalapeños

Preheat oven to 400º.

Grease 12 cup muffin pan (or spray with cooking oil).

Combine all dry ingredients in mixing bowl and stir to combine.  Create well in center.

Beat egg and combine with buttermilk, sourdough, canola oil, cheddar cheese and jalapeños.

Pour wet ingredients into dry ingredients and mix to combine.  Scoop into prepared muffin tin and bake 18-20 minutes at 400º or until lightly golden and toothpick comes out clean.

Enjoy!

Don't forget to check out the J-devotional.

Pecan Pumpkin Cheesecake Muffins

Pecan Pumpkin Cheesecake Muffins

3 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon nutmeg

4 teaspoons pumpkin pie spice (a mixture of cinnamon, ginger, cloves, allspice and nutmeg)

¼ teaspoon cardamom

1 teaspoon salt

1 teaspoon baking soda

4 eggs

2 cups sugar

2 cups mashed pumpkin

1 ¼ cups vegetable oil

8 ounce package cream cheese

1 egg

3 tablespoons sugar

Chopped roasted pecans (2 tablespoons butter, 1 teaspoon cayenne pepper, 1 teaspoon coarse sea salt, 1 teaspoon cinnamon, 3 tablespoons brown sugar) roasted for 30 minutes at 300º  - turning half-way through cooking.

Beat cream cheese with one egg and 3 tablespoons of sugar until well blended.  Place on waxed paper and roll into log.  Place in freezer.

In large bowl combine flour, cinnamon, nutmeg, pumpkin pie spice, cardamom, salt and baking soda.  Mix and create a well in the center of the mixture.

In a medium bowl beat four eggs, add sugar, oil and pumpkin.  Add to dry ingredients and blend well.  Spoon into greased muffin tin, filling about three quarter’s full.  Slice the cream cheese into ½ inch disks and press into the center of each muffin.  Sprinkle with finely chopped pecans.  Baked in preheated oven 20-25 minutes (22 worked perfect for me) until toothpick inserted into muffin comes out clean.  Do not insert into cream cheese.  Remove from oven and let stand in tins for 5 minutes then carefully remove and cool on wire racks.  Store in refrigerator.

©Crackerberries 2016

Blueberry Muffins

Blueberry Muffins  

2 cups all-purpose flour

2/3 cup white sugar

1 tbsp. baking powder

1 tsp. salt

½ tsp. cinnamon

¾ cup milk

1/3 cup vegetable oil

2 eggs

1½ cups fresh or frozen blueberries

Combine dry ingredients in large bowl and mix well.  Gently stir in blueberries. In large measuring cup combine eggs, oil and milk and stir to blend. Combine to dry ingredients and stir just to moisten.  Spoon into lightly greased muffin tins and bake 400º for 20-25 minutes until golden brown.  Remove from tins immediately.

Optional Lemon Glaze:  Combine ½ cup confectioner’s sugar with 2-3 tsps. lemon juice and drizzle over muffins.

© Crackerberries 2014

Sweet Potato Cranberry Muffins

Cranberry Sweet Potato Muffins

 

2 cups all-purpose flour

3 tsp. baking powder
½ cup sugar
¾ cup milk
1/3 cup vegetable oil
1 egg, slightly beaten
1 cup mashed sweet potato
¼ cup cranberry sauce

Heat oven to 400º

Spray bottoms of 12 muffin tins or line with paper baking cups.  Mix dry ingredients together.   Combine milk, egg and vegetable oil and add to dry ingredients stirring just to moisten.  Stir in sweet potato.  Divide have of ingredients amongst muffin cups. Spoon one teaspoon or so of the cranberry sauce in the center of each muffin.  Cover with remaining batter.

Bake 400º 18-22 minutes.  Cool 1 minute before removing from pan.

© Crackerberries 2014

Brown Rice Muffins

Brown Rice Muffins

Brown rice is supposed to be good for you, but if it’s plain it’s just so… blah!  There seems to always be a ton of leftover rice.  What to do with it?  Make muffins.  These are not a sweet muffin, so are a great addition to a bowl of soup or chowder.  They taste good plain or you could add jam or butter, depending on your sweet tooth.

1 cup skim milk

¼ cup vegetable oil

1 tsp maple flavoring

2 eggs

1½ cup cooked brown rice

2 cups whole wheat flour

¼ cup brown sugar

3 tsp baking powder

½ tsp salt

¼ tsp cinnamon

¼ cup chopped pecans

 Heat oven to 400°

Spray bottoms of 12 muffin cups with non-stick cooking spray.  Combine milk, oil, maple flavoring and eggs in medium bowl and mix well.  Stir in rice.  Add flour, brown sugar, baking powder, salt and cinnamon and stir just until moistened (batter will be lumpy).  Fold in pecans. 

Divide evenly amongst muffin tins.  Bake 18-20 minutes until golden brown.  Immediately remove from pans. 

© Crackerberries 2013

Cranberry Muffins

Cranberry Muffins

1½ cups flour

1 cup fresh/frozen cranberries

¾ cup sugar, divided

2 tsp baking powder

¼ tsp salt

1 egg, slightly beaten 

¾ cup milk

¼ cup vegetable oil

Preheat oven to 400°.  Lightly grease muffin pan, or spray with cooking oil.

In medium bowl, combine flour, 2/3 cup sugar, baking powder, and salt.  Make a well in the center of the dry ingredients.

Combine eggs, milk, and vegetable oil and pour all at once in the center of the dry ingredients.  Mix just until moistened.  Batter will be lumpy.  Fold in cranberries.

Spoon into muffin tins; I use a large ice cream scoop to make all tins consistent.  Sprinkle remaining sugar over top of each muffin and bake 15-18 minutes or until golden.  Cool on wire rack 5 minutes and remove from tins.

© Crackerberries 2012

Cereal Muffins

Fiber One Marmalade Muffins

“There’s no fiber in this, it tastes too good.”

1½ cups flour

1 cup quick cooking oats

¼ cup brown sugar

1½ tsp baking powder

½ tsp baking soda

¼ tsp salt

2 eggs, slightly beaten  

¾ cup milk

¾ cup orange marmalade

¼ cup finely chopped pears

½ cup crushed Fiber One cereal (I suppose any cereal will work)

2 tbsp vegetable oil

Preheat oven to 400°.  Lightly grease muffin pan, or spray with cooking oil.

In medium bowl, combine flour, oats, sugar, baking powder, baking soda, and salt.  Make a well in the center of the dry ingredients.

Combine eggs, milk, marmalade and vegetable oil and pour all at once in the center of the dry ingredients.  Mix just until moistened.  Batter will be lumpy.  Fold in pears.

Spoon into muffin tins; I use a large ice cream scoop to make all tins consistent.  Sprinkle cereal over top of each muffin and bake 15-18 minutes or until golden.  Cool on wire rack 5 minutes and remove from tins.

© Crackerberries 2012

Sweet Potato Muffins

Sweet Potato Muffins

It is week #5 of my sweet potato challenge.  Not as sweet and delectable as the sweet potato cheese cake but very healthy for you.  If you have a sweet potato recipe you want to share or any comments, please email me. 

2 cups all purpose flour

½ cup sugar

3 tsp baking powder

½ tsp salt

1 tsp nutmeg

¾ cup milk

¼ cup canola oil

1 egg, beaten

1 cup mashed sweet potatoes

Preheat oven to 400º.  Grease bottoms of 12 muffin cups.  Combine flour, sugar, baking powder, salt and nutmeg in medium bowl and mix well.  In large measuring cup or another medium bowl, blend together milk, egg, oil and sweet potatoes.  Add to dry ingredients and stir just until moistened.  Spoon into muffin tins, sprinkle with a little sugar if desired and bake 18-22 minutes or until golden brown; let cool slightly before removing from tins.

© Crackerberries 2011

Fig Mincemeat Muffins

Girl, you thought he was a man, but he was a muffin {from an old radio station I used to listen to…intro for Darrell Martinie - the cosmic muffin} -- and he always ended his predictions with "It's a wise man who rules the stars; it's a fool who's ruled by them. Over and out." He died of cancer in 2006.

This one’s for you, Muffin.



1¼ cups all purpose flour
¾ cup whole wheat flour
3 tsp baking powder
½ tsp salt
¾ cup evaporated milk
1/3 cup vegetable oil
1 egg, beaten
8 oz fig mincemeat


Preheat oven to 400º.

Mix the dry ingredients together in a large bowl. Create a well in the center of the dry ingredients. Using a small bowl or large measuring cup, blend together the milk, egg, and vegetable oil. Pour in the center of the dry ingredients all at once and mix just until moist. Mixture will be stiff.

Using small ice cream scoop, spoon 2 Tbsp of mixture into each of 12 greased muffin tins. Top with 1 Tbsp of fig mincemeat and then distribute the remaining muffin mix over the top of the mincemeat. Bake at 400º for 18-22 minutes. Remove from tins and cool on wire racks a few minutes before serving warm.


© Crackerberries 2011

Bacon & Cheddar Muffins

Happy Valentine's Day!

31 years ago I made a homemade Valentine and put it in a cute boy's locker. Today I made that same cute boy a homemade Valentine and put it in his lunchbox. Please look for a special Valentine recipe tomorrow.

1¾ cups self-rising flour
½ Tbsp baking powder
1 egg, beaten
1 cup plain non-fat yogurt
¼ cup sugar
1 cup shredded cheddar
1/3 cup vegetable oil
4-5 slices turkey bacon, crumbled
½ cup granola cereal

Combine dry ingredients (flour, baking powder and sugar) together in large bowl; create well in center. In large measuring cup, combine egg, yogurt and vegetable oil. Pour into well and mix until blended (mixture will be lumpy). Fold in cheese, bacon and cereal. Spoon into 12 greased muffin tins. Bake 400º for 18-22 minutes. Remove from tins immediately and serve warm with your favorite marmalade; (pictured here with homemade tangerine marmalade.)





© Crackerberries 2011

Hallelujah Muffins

Yesterday brought our evangelism training classes to an end. The big question of the day was, “Do you know what God’s will for your life is?” At first I was putting too much thought into it. Does He want me to write? Does He want me to cook? Does He want me to open a Bed & Breakfast? What does He want me to do? Once I stopped analyzing everything I’ve done in the past, everything I’m doing now, and everything I’d like to do in the future, the answer came to me and it was actually pretty simple. He has the same will for my life that He has for all of our lives. “Follow me, and I will make you fishers of men.” What we do with our lives isn’t as important as how we do what we do with our lives. Amen?

With that being said, here is the recipe of the day.

Hallelujah Muffins

Preheat oven to 350º

2½ cups all purpose flour
1¼ cups sugar
3 tsp cinnamon
½ tsp nutmeg
2 tsp baking soda
3 eggs
¾ cup applesauce
½ cup vegetable oil
1Tbsp vanilla
2 cups shredded carrot
1 medium apple, peeled and diced
1 cup crushed pineapple, drained
½ cup flaked coconut
½ cup raisins
½ cup chopped pecans

In large bowl combine the first five ingredients. In a smaller bowl, combine the eggs, applesauce, oil and vanilla; mix well and combine with the dry ingredients. Stir just until moistened, (batter will be thick). Add remaining ingredients and blend well. Fill greased or paper lined muffin cups ¾ full. Bake at 350º for 20 minutes. Cool for five minutes before removing from pans to wire racks. Makes 2 dozen.

© Crackerberries 2009