Today I bring you a special post. One that is near and dear to my heart. Something very special to celebrate St. Patrick’s Day with, Potato Scones. My dear dear Irish grandmother would make these for me so many times. I can still vibrantly remember coming in the door and smelling the aroma of these amazing potato scones wafting through the house.
I had pumpkin in the freezer that I wanted to use up. My daughter and myself love a homemade muffin. One that is nice and moist and requires no butter. Well, this recipe made the grade!! They are tender and moist and filled with healthy ingredients like whole wheat flour, flax, yogurt, pumpkin, pecans and more!!
- 1 cup whole wheat flour
- 1½ cup flour
- 2 Tbsp. ground flax
- 2 tsp. baking powder
- ½ tsp. baking soda
- 2 tsp. cinnamon
- ¼ tsp. cloves
- ¼ tsp. nutmeg
- 1 tsp. ginger
- ½ tsp salt
- 1 cup brown sugar
- 2 eggs, lightly beaten
- ¼ cup canola oil
- ⅓ cup maple syrup
- 1 tsp. vanilla extract
- 1 cup pumpkin puree
- ½ cup Greek style vanilla yogurt
- Preheat oven to 350F. Line muffin pans with 18 liners or spray with non stick spray.
- Whisk together the flours, flax, baking powder, baking soda, cinnamon, cloves, nutmeg, ginger and salt. Set aside.
- Beat the eggs and brown sugar, add the canola oil, maple syrup and vanilla. Stir in the pumpkin puree and the yogurt and gradually add the flour mixture.
- Pour into the prepared muffin pans and bake for 20-25 min. Let cool 5 min.
Recipe adapted from Good Life Eats.com
I asked on my Facebook page what people were wanting to see for my 5 Days of …. Eggs won out but I did get votes for muffins and smoothies too, so I did a few muffins, a few smoothies and 5 Days of Eggs coming soon.
I had asked Amber our daughter what she would like for a muffin and she picked Blueberry Muffins, this one was my pick. I love the sweet tart flavor of cranberries and this recipe has the added flavors of lemon and almonds. Oh so good!!!
I didn’t adjust much from this recipe that I found at All Recipes.com, the ingredients are the same, I did up the cranberries a bit and then the sugar. I did change the method up though as to how I make muffins.
These muffins turned out to be great, loving this flavor combination of the cranberries, lemon and almonds. They are tender and moist and delicious!!
- 2 cups flour
- 1½ cup sugar
- 1 Tbsp. baking soda
- ½ tsp. salt
- ¼ cup lemon juice
- ¾ cup milk
- 2 eggs
- ½ cup canola
- 1½ cups cranberries fresh or frozen
- ⅓ cup slivered almonds
- Preheat oven to 400F. Line 15 muffin cups with paper liners.
- Whisk together flour, baking powder and salt in a medium bowl and set aside. In the bowl of a stand up mixer with a paddle attachment. Cream together oil and sugar. Beat in eggs until smooth. Mix milk and lemon juice together, it will curdle but don’t worry. Now alternately add the milk mixture and the flour until all is combined. Fold in the nuts and cranberries.
- Fill the muffin liners to almost full. Bake for 18-20 min. until nicely browned and the tops bounce back when lightly touched. Cool for 5 min. and then remove from pan to completely cool on a cooling rack.
Recipe adapted from All Recipes.com
Try this easy muffin recipe, I hope you will love it as much as we did!!Enjoy!!
I really felt like making muffins, as a foodie half of it for me is thinking of an idea, researching, developing, trying, making, baking and then finally eating.
It is the process that I love the most, of course the final outcome is important but getting there is half the fun. Ken and I talk about food all the time, creating and testing ideas out in each others brain even before any ingredient has been actually brought out.
I wanted to make a cranberry lemon muffin (and I did, which you will see later) but Amber talked me into her favorite first, Blueberry Muffins!!
I went to Ida’s Barefoot Series of Cookbooks as I have made some of her muffin recipes before. The one that I adapted from this time had a big crunchy and yes yummy streusel topping but Amber nor myself wanted that. I also amped up the healthy with some whole wheat flour. Well, they are all gone, disappeared in a flash. Not a drop of butter is needed with these moist muffins, just break into them and start eating!! ENJOY!!
- 2 cups all purpose flour
- 1½ cups whole wheat flour
- 4½ tsp. baking powder
- 1 tsp. baking soda
- 2 cups buttermilk, shaken
- ½ cup butter, melted and cooled
- 1½ tsp. grated lemon zest
- 2 large eggs
- 2 cups blueberries
- Line a muffin pan with muffin liners. Preheat oven to 375F.
- Whisk the dry ingredients together in a large bowl. In another bowl mix together all the other ingredients but the blueberries. Stir the buttermilk mixture into the flour mixture using a fork and mix until just blended. Fold in the blueberries and do not over mix!
- Fill the muffin liners until almost full. Bake 20-25 min. until golden brown. Let cool in the pan for 10 and then pop out onto a rack to cool completely.
Adapted from Barefoot Contessa’s Back to Basics cookbook
This Cheesy Bread is so amazing, the best I have ever had!! It goes great with the game, soups, stews, pasta and more!!
Come on over to BonBon Break for the full recipe!!!