Apple Pie Muffins - FIVE YEAR Blog Birthday!

Hey! My blog's birthday has come and gone. Once again I was too busy to post. But I feel sad seeing that it was the FIVE YEAR anniversary of when I started this blog.

 

Every year for my blog birthday post I write a recap of what's different in my life. Usually nothing much has changed and it's the same thing year in and year out. But guess what! Times, they have changed!

 

1. I'm still singing a fair amount and booking more gigs than usual.

2. I quit my office job back in May and starting temping around a couple of months ago. It's been fun if not a little unstable.

3. I'm back to running when I'm not super busy or feeling injured.

4. I have a boyfriend! Yes! It's been awhile, but I have one! It's new, so keep following my blog to see how the relationship grows (and maybe even catch a few pictures of us!)

 

Some of my favorite recipes from the last year are:

Pomegranate and Orange Sangria - This recipe is SO GOOD. Must bring to all holiday parties.

Caramel Rolls - I was so happy to ace my mom's recipe!

Dark Chocolate Ganache Crepe Cake and the version I created for July 4th: Crepe Cake with Almond Whip Cream and Cherries

Matcha Tea Cakes - It was the first time I used matcha. Expensive but fun!

 

As for this post, well, I went apple picking again and therefore needed to use up apples!

I found a nice muffin recipe and quickly put some of my prized apples in the batter. These muffins hit the spot on a dreary fall morning. If you have extra apples around, consider using this Apple Pie Muffin recipe. 

Apple Pie Muffin

recipe found here: Sally's Baking Addiction

Bake well and prosper!

Orange, Walnut, and Rosemary Muffins

Are you currently living in a winter wonderland? Feeling snowed in? Blue? Well, try these muffins for a nice pick-me-up! The combination of orange and rosemary will have your senses perked up in no time!

I used to think oranges were a summer fruit since they are so sunny and happy. It was a little shocking to find out they are best in winter (at least here in North America.)

I love what Eat the Seasons says about oranges: "Oranges provide seasonal eaters with a taste of sun in the middle of winter. [They are] fabulous [in] desserts where they form a heavenly match with chocolate."

 

Amen.

Orange, Walnut, and Rosemary Muffins (adapted from The Kitchen Prep)

2 cups all-purpose flour

1 tablespoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup granulated sugar (Erika's Extras - I used organic sugar. Worked well.)
1/2 cup walnuts, chopped
2 eggs
1 cup plain Greek yogurt
6 tablespoons canola oil (Erika's Extras - I used grape seed oil bc I didn't have canola. Worked fine but I think I would have preferred canola.)
Zest of 2 oranges - save 1 teaspoon for icing
1 tablespoon fresh rosemary, finely chopped, plus extra for garnish

For Icing:
1 1/2 cups powdered sugar
1 teaspoon orange zest
3-4 teaspoons freshly squeeze orange juice (Erika's Extras: Used the oranges you just zested.)

1. Preheat oven to 400 degrees. Prepare a muffin tin with paper liners.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, sugar, and walnuts.
3. In a small bowl, whisk together eggs, yogurt, oil, orange zest, and chopped rosemary.
4. Pour wet mixture into dry mixture and mix until just combined. Do not over mix, there will still be some small lumps. If your mixture looks a bit dry, add 1 tablespoon at a time of milk or almond milk until moistened.
5. Using an ice cream scoop, scoop batter into liners. Bake for 16-18 minutes until tops are slightly golden and firm and a toothpick inserted in the center comes out clean.
6. Cool on a baking rack for about 30 minutes or until completely cooled. Spoon icing over top and decorate with a small sprig of rosemary.

Icing:
1. Sift powdered sugar into a small bowl.
2. Add zest and juice and whisk until smooth.
3. Drizzle or spoon over muffins.

4. Add a sprig of rosemary on top of the icing of each muffin.

Bake well and prosper!

Cornbread Muffins (with cheese and pineapple!)

Hi! Sorry I haven't posted in awhile. I was on vacation in Morocco. Yes. Morocco! And then I got stuck in Madrid for 3 days. Which all equaled a fun adventure!

In Morocco the one main thing that is served at every meal is mint tea (with sugar added. Yum!)

It always came in a lovely pot with colorful glasses. The proper way to pour it is from high above so the tea can be aerated (which is a tricky thing that I slightly mastered.)

As for Moroccan desserts, oranges and small pastries are the norm. Occasionally there were other options with more French influences like Nutella crepes, but the small pastries were the best. Here's a photo of a pastry shop in the souks of Marrakesh.

Tons of honey bees swarmed around this display which didn't deter my friend from buying some. I must admit that I was a little grossed out. But aren't all the colors lovely? That's one of my favorite things about Morocco. Tons of vibrant colors everywhere you looked.

 Olives stand.

 Pottery shop.

 Dress shop.

Colorful door in the Atlas Mountains.

 

All in all it was a lovely trip and I would like to go back someday. But for now I am happy to be back in NYC, the best city in the world for me. :)

Cornbread Muffins (sent by my mom)
1 C flour
1 C cornmeal
¾ C sugar
¼ C baking powder
1 t salt
4 eggs
2 sticks melted butter
1½ C creamed corn (1 can)

1 C crushed pineapple (drained/strained)

1 C grated cheddar cheese

Mix eggs.  Add dry ingredients.  Add melted butter.  Add corn, pineapple, and cheese.  You can use cupcake liners or not. Fill each muffin pan cup 3/4 full. Bake at 325° for about 25 minutes.  Makes 24 muffins.  Let cool almost completely before removing from pan (non-stick preferred).

Bake well and prosper!

Maple Yogurt Muffins with Pecans

Happy Thanksgiving!

My dad is in town for a couple of days for a nice, fun filled father/daughter vacation. I know he likes pecans and I wanted to make something we could bring to the Macy's Thanksgiving Day Parade. When I saw these muffins I knew I had a winner!

This recipe is also a good one for using up any leftover pecans from Thanksgiving baking.

And now for your enjoyment: A special something from my past. A Thanksgiving poem I wrote in 4th grade.

Thankful for the food we eat
Happy 'cause it's turkey meat.
Apples, bananas, grapes
None are for the apes.
King on high we praise thy name
So you love us all the same.
Giving us our food to eat.
In every room it's very neat.
Vistors coming now.
In the living room we eat the cow.
Nothing better than cherry pie.
God, I hope I never die!
(copyright Erika Beth 1992)

I hope you laughed a little at that and I hope your holiday is filled with tons of mirth and joy!

Maple Yogurt Muffins with Pecans (from and now for something Completely Delicious)

Ingredients

1/3 cup unsalted butter

1/4 cup sugar

1/3 cup real maple syrup

1 cup plain yogurt

2 large eggs

2 cups all-purpose flour

2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1 cup pecans, chopped and around 16 pecan halves for topping

Instructions

Preheat oven to 400 degrees F. Line a muffin pan with paper liners or grease with butter and dust with flour.

In a small saucepan, melt the butter over medium heat. Continue to cook until browned, swirling the pan as necessary to promote even cooking. Remove from heat and let cool for a few minutes.

In a bowl, whisk together the browned butter, maple syrup, yogurt, and eggs. In a separate bowl, combine the flour, sugar. baking powder, baking soda, salt, and cinnamon. Add the wet ingredients all at once and stir until just combined. Add the chopped pecans.

Fill the muffin pan with the muffin batter, filling each cup about 2/3 full. Top each with a pecan half. Bake until golden brown and a toothpick inserted into the center comes out clean, 15-18 minutes. Let cool in the pan for 5 minutes, then remove to a wire rack to cool completely.

Makes 12-16 muffins.

Bake well and prosper!

Healthy Blueberry Bran Muffins {and a Giveaway!}

Quite a lot happened this past weekend. It was Earth Day. I had an opera rehearsal. I saw a Broadway play. I ran a race in a pink tutu and pink, fuzzy devil horns.

What? I did! Need proof?

See?!

I was holding a baton because I was part of a relay team. Since we had to wake up early to get to the start, I decided to make muffins the day before so we could eat breakfast in the car. I found a healthy blueberry muffin recipe and adjusted it to make it even healthier! They were so good! All the runners who ate one loved it.

And now ladies and gentlemen, *drum roll* it's time for my first ever giveaway on this blog! Due to knowing some cool runners, I got a free life factory water bottle.

I've been using metal water bottles for the last 4 years and was very happy to get a spiffy glass one. This bottle is super cheerful and easy to grip. Also, the larger opening makes it easier to clean. (Not to mention that having a glass bottle means I can SEE that it's clean inside.) The bottle, sleeve, and cap are all dishwasher safe. I also love that it has ounce measurements on the side. So far I've drank 80 ounces of water today and it's only the afternoon. (I drink a LOT of water.)

Now you have the chance to win one of these great bottles! In honor of Earth Day (it WAS a busy weekend...), I'm giving away one of these bottles.

To enter, go to lifefactory.com and figure out if you'd like a flip cap or a classic cap bottle and what color you love the best out of the options. Then write a comment in the comment form below with your choices (flip vs classic and which color you'd want.) Also, leave a way to contact you in the comment form if you don't have a blog profile and are leaving a comment as anonymous (email or twitter name only).

The prized bottle will be the 22oz version. Drawing will happen on Tuesday, May 1.

This giveaway is open from April 25th through midnight EDT on April 30th. You must be 18 years old to enter and live in the United States.

Please see official rules HERE. 

CONTEST CLOSED: The winner was #9, Nansi, who wants the classic cap in orange. Congratulations!

Healthy Blueberry Bran Muffins

Ingredients

1 1/2 cup all-purpose flour
3/4 cup white sugar
1/2 cup oat bran
1/4 cup quick cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1/2 cup chopped walnuts
1 banana, mashed
3/4 cup almond milk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract

Directions

1.Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.

2.In a large bowl, stir together the flour, sugar, oat bran, quick-cooking oats, baking powder, baking soda and salt. Gently stir in the blueberries, and walnuts. In a separate bowl, mix together the mashed banana, almond milk, egg, oil, and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.

3.Bake for 15 to 20 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched. Or test by inserting a toothpick. If it comes out clean, the muffins are ready to be taken out of the oven.

Bake well and prosper!

Kitchen Sink Oat Muffins (Good Commons Cookbook Cook-Off)

Last week I participated in a cook book cook-off party. It was hosted by Good Commons, a great retreat in Vermont. (Seriously, check them out. They have tons of food events like their Spring Feast in April and their Gluten-free Gourmet Getaway in June.)

Well, Chef Matthew Wexler is working on the Good Commons Cookbook and to spread the word and get feed back, he had a cook-off gathering in NYC. A bunch of us made his recipes, brought them to the party, and got to be tasters of everything. (Along with tasters of the lovely wine provided at the event.)

I chose the Kitchen Sink Oat Muffins which were adapted from Dina Khader, Matthew's very first personal chef client. I had never bought oat bran before and was very excited to give these a try (once I found the oat bran at the grocery store). They are VERY hearty and I think they make the perfect muffins to take along on a hiking trip. Also, if you trade the chocolate chips for vegan chocolate chips, this recipe becomes vegan friendly!

Like to hike? Check out the rest of Good Commons' calendar of events (and you should sign up for their email list too so you can participate in their special events in NYC!)

Kitchen Sink Oat Muffins (From Good Commons Cookbook)

2 1⁄2 cups milk

2 eggs

1⁄2 cup agave nectar or honey (I used agave nectar)

1 teaspoon vanilla

6 tablespoons olive oil

2 cups rolled oats

4 cups oat bran

2 tablespoons baking powder

2 teaspoons baking soda

1/4 teaspoon cinnamon

1⁄4 teaspoon salt

1⁄4 cup dried cranberries or cherries (I used dried cherries and would suggest cutting them in half first)

1⁄4 cup chopped walnuts

1⁄4 cup bittersweet chocolate chips (I used a half cup since I like chocolate)

Directions:

Preheat oven to 425°F and prepare muffins tins with paper liners.

Combine milk, eggs, agave, vanilla and olive oil in large bowl.

In a separate bowl combine dry ingredients: rolled oats, oat bran, baking powder, baking soda,

cinnamon and salt. Gently mix wet and dry ingredients. Fold in nuts, dried fruit, and chocolate

chips.

Fill muffin cups 2⁄3 full and bake 15-17 minutes, rotating halfway through cooking time. To test

for doneness, toothpick should come out clean.

Yields 24 muffins.

Bake well and prosper!

Banana Bread Muffins with Chocolate & Peanut Butter Chips

I found a recipe online that called for cinnamon chips in banana bread. I was so excited to make the recipe! Alas, it was not to be. I couldn't find cinnamon chips in the two stores I went to. So, I bought peanut butter chips and improvised.

I really enjoyed the mix of pb & chocolate in banana bread. However, in the long run, I think I would just use peanut butter in the batter and add the chocolate chips in. NEXT time! :)

Banana Bread Muffins with Chocolate & Peanut Butter Chips

(adapted from Amanda's Cookin')

2+ very ripe bananas

1/2 cup unsalted butter, butter

1 1/2 cups sugar
1 teaspoon vanilla
2 eggs
1/4 cup buttermilk
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup peanut butter chips

Preheat oven to 350 F. Grease and flour muffin tins.

Mashed the bananas with a fork and place in a mixer bowl with softened butter. Mix on medium speed until well blended. Add in the vanilla, eggs, sugar and buttermilk and beat on medium speed until well blended.

Whisk together baking soda, salt and flour. Reduce mixer speed to low and gradually add flour mixture to banana mixture. Stir in the chocolate chips and peanut butter chips.

Scoop batter into muffin tins. Bake for 10-15 minutes or until a toothpick inserted in center comes out clean. Cool on wire racks slightly before removing and cooling completely.

Bake well and prosper.

Healthy Alternative Blueberry Muffins

I was so happy to receive an invitation a couple of weeks ago to sample some of Oh! Nuts products. I decided to get golden raisins, raw almonds, and dried blueberries. I chose to use the dried blueberries first and found a lovely blueberry muffin recipe.

*Side note: I couldn't stop eating these dried blueberries! They were so delicious and flavorful. Check out more products here: Oh! Nuts

On allrecipes.com I found a healthy version to the normal blueberry muffins. I have to say that I really enjoyed the combination of blueberries and whole wheat.

PS CBS has a new pilot show, "Rookies", that has been filming outside my apartment. It stars Leelee Sobieski. I would take pictures but it's getting a little redundant. First the Bollywood movie, then the Megan Fox movie. I might as well change my blog's surtitle to "Making it work in Hollywood²."

Applesauce Blueberry Wheat Muffins (from allrecipes.com)
Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup milk
3/4 cup applesauce
1/4 cup vegetable oil
1/2 cup dried blueberries

Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly grease a muffin pan, or use paper liners.
2.In a large bowl, mix together all-purpose flour, whole wheat flour, baking powder and salt. Make a well in the center, and pour in applesauce, milk, and oil. Stir until moistened. Fold in dried blueberries. Fill muffin cups 3/4 full.
3.Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Erika's Extras: Add white sugar to the tops of the muffins to make a little less healthy. :)

Bake well and prosper!

Apple Cinnamon Walnut Muffins

This is the 4th recipe out of a promised 12 before Christmas. That leaves me 12 days to make 8 more desserts. Mmmm...I love a delicious challenge.

I know I did a whole "An Apple a Day Recipe" back when it was more fall than wintery outside. BUT, I found the recipe for these delightful muffins on a great newbie food blog, Bake for Happy Kids. (It's fun following a blog from all the way around the world -Australia.) They looked too good not to try for a holiday treat (and ended up being a hit at my morning choir rehearsal!)

Apple Cinnamon Muffins with Crunchy Walnuts Toppings  

2 eggs

1/2 cup (110g) brown sugar

1/2 cup (125ml) olive oil (I use a stick (125g) butter, melted)

1/2 cup (125ml) apple juice (I didn't have any apple juice but these still worked fine)

1/2 tsp vanilla extract

2 1/2 cup diced apples (2-3 depending on size of apples) (I used 2 Pink Lady apples)

1 cup (160g) wholemeal plain flour

1 cup (150g) plain flour
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3/4 cup (90g) roasted nuts (I use raw walnuts instead)
1/2 cup (85g) raisins

Crunchy topping
1/2 cup (110g) caster sugar (I used normal white sugar)
1/2 cup (70g) roasted nuts (I used raw walnuts that ended up "roasting" in the oven)
1 1/2 ground cinnamon

1. Preheat oven to 190°C (375°F). Line or butter a 12 hole muffin tin.
2. In a bowl, whisk together eggs, brown sugar, oil, apple juice and vanilla extract. Then, stir in the diced apples.

3. Combine both flours, baking powder, baking soda, salt, cinnamon and nutmeg into another bowl. Whisk all together for a min. Add nuts and raisins and toss them so they are completely coated in flour mixture.

4. Pour the apple mixture into the flour mixture and site them together into a chunky batter. Do not overdo the mixing. Divide the batter equally between the muffin holes.

5. For the crunchy topping, mix together all ingredients and sprinkle the topping evenly onto each muffin.

6. Bake for 20 min or until skewer inserted come out clean. Let the muffins rest in the tin for 2 min and then transfer them to cool further on wire rack. Great to eat while they are warm either as is, or with butter or Ricotta.

Note: I made 12 standard sizes muffins and 8 mini ones from this recipe. The mini ones are extra nice to pop into your mouth when still warm.

Bake well and prosper!