Pumpkin Muffins

I've heard the term helicopter parents but my husband and I think we are probably more like a surveillance aircraft parents. We give the kids some distance but we can still see them. We will provide advice which some of the kids (the older ones) do not like to listen. When the kids have a problem, we are there for them but we ask them if they can handle the issue or if they need help. We will discipline the kids but we don't beat them. If they behave, they are rewarded. If they misbehave, they are either removed from the situation or they are not rewarded with their favorite technology. We don't try to control every situation. How can we? We will help with their homework but we won't do it for them. We will not clean their rooms or make their beds for them. They can do it now and they will be able to do it when they are adults. Do the kids have chores? Yes. Do the kids have manners? Yes. Do the kids have morals? Yes. Are they reminded about chores, manners, and morals? Yes. We really try to lead by example. We don't run around wild. We are not rude to others. We work hard. The nice thing is my oldest daughter has told me how she was glad I didn't do everything for her since she needs those skills as an adult. Often, I have the kids help in the kitchen. Normally, they like to help. They didn't help with these muffins besides eat them. Maybe it was a good thing they didn't help since I can only imagine the toppings they would have picked. The muffins did come out really good. I brought some to work and the ones with toppings were popular. The kids preferred the muffins with no toppings. I liked the ones with the toppings. I tried to make a pumpkin muffin which wasn't so heavy. I thought I did a pretty good job.

Pumpkin Muffins aka Jack O'Muffins
3 cups all purpose flour.
2 Tbsp pumpkin pie spice
2 tsp baking soda
1 tsp salt
1/2 cup butter
2 1/4 cups sugar
1 can (15 oz.) pumpkin
2 large eggs
1/2 cup milk
2 egg white
toppings: sunflower seeds, honey roasted sunflower seeds, pumpkin seeds, praline pumpkin seeds

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners. Spray the cupcake liners with nonstick cooking spray. Set aside.
3. In a medium bowl, combine the flour, pumpkin pie spice, baking soda, and salt. Set aside.
4. In a large bowl, cream the butter with the sugar until fluffy.
5. Add the pumpkin, the 2 large eggs, and milk to the butter mixture. Mix until incorporated. Set aside.
6. In a medium bowl, whisk the egg whites until soft peaks form.
7. Add the flour mixture and mix until just combined. 
8. Gently fold the egg whites into the flour mixture. Combine until just incorporated.
9. Evenly distribute the batter into the cupcake liners.
10. Sprinkle with desired toppings. 
11. Bake the muffins for 15 minutes or until cooked through.

Recipe created by Jen of Sweet Morris. 

Two years ago..........................I made Witch Brew.
Three years ago........................I made Fried Sausage Dumplings.
Four years ago.........................I made Pork Chops with Garlic and Herb.

Did you already know.......................
-The first surveillance aircraft used were hot air balloons.
-Surveillance aircrafts are often used by government agencies for information gathering including the military and FBI.
-Surveillance aircraft are manned while drones are unmanned surveillance aircraft.

Jordan's Blueberry Muffins

School is back in session! The kids were as excited as expected to head back to school. For the first day of school, I decided to back some muffins. The last couple of years I have made scones for their first day of school so it was a nice change. When asked, my daughter requested blueberry muffins. I recently saw this recipe so I figured I would try them. For the number of blueberry muffins I have made, I think it is apparent my daughter loves blueberry muffins. My children told me how much they liked these muffins. I thought I've made better ones in the past. Also, I have never tried the Jordan muffins before so I cannot tell you if they taste like the original ones. This is a quick and easy recipe to try.

Famous Department Store Blueberry Muffins
1/2 cup unsalted butter
1 1/2 cup sugar
2 large eggs
2 tsp baking powder
1 tsp salt
1 tsp vanilla
2 cups all purpose flour
1/2 cup milk
2 cup Maine blueberry 
1/4 cup fine sugar, for topping

Directions:

1. Preheat oven to 375 degrees F.
2. Line a muffin tin with cupcake liners. Set aside.
3. In a large bowl, cream the butter and sugar until fluffy.
4. Add the eggs one at a time. Scrap the sides when necessary.
5. Add the baking powder, salt, and vanilla. Combine until incorporated.
6. Add a little flour and then a little of the milk. Beat until just incorporated. 
7. Mash 1/2 cup of the blueberries. Gently fold in the blueberries and the mashed blueberries.
8. Scoop 1/4 cup of the batter into the prepared muffin tin. 
9. Sprinkle a little of the fine sugar on top of the batter. 
10. Bake the muffins for 30 minutes or until the muffins are light golden brown. A toothpick inserted in the middle should come out clean.
11. Allow the muffins to cool slightly and then transfer to a wire rack to cool. 

Recipe adapted from King Arthur Flour.

One year ago...................................I made Blackberry Scones.
Two years ago.................................I made Green Beans with saute onions.
Three years ago...............................I made Berry Oatmeal Cheesecake Muffins.

Did you already know........................
-In 1851, Eben Jordan formed a partnership with Benjamin Marsh.
-The Jordan Marsh department stores began in the Boston area.
-The Jordan Marsh stores have been closed and became Macy stores.

Hot Apple Muffins

My hair tends to be greasy on top and dry at the ends. I wash it everyday and condition the ends very well. I know there are some lucky ladies which can skip a day or two but unfortunately I can't. Well, I was following my normal routine and my hair was looking bad. It was hard to comb and greasy on top.  I was even washing it longer than normal to make it look half way decent but it still looked awful. Recently, I had started using a new type of shampoo and conditioner but it had looked good for the first couple of days before this crazy look began. After several days of this happening, I figured I better take a look at the shampoo. When I looked at the shampoo bottle, I noticed the label had been placed onto the bottle a little strange. Then I realized what had happen. When my son took his shower, he must have been a little bored and took off the labels. Then he put then back onto the wrong bottles. He has done this several times in the past but the bottles are normally a different color. The new shampoo and conditioner bottles were the same color with a similar consistency of thickness in the liquid. So, I was conditioning the top of my head and really cleaning the ends of my hair. Since I was placing extra conditioner on top with little on my ends, I was achieving the look I was striding to avoid. The best part of my new look was my husband didn't say anything but he would tell me that he always thinks I look good. However, I've changed shampoos. Now, the bottle is a different color than the shampoo.

Well, I made these wonderful apple muffins. They have a great flavor and taste. My daughter ate three of them. She normally eats one muffin and calls it good. She ate three. What more can I say about these muffins besides make them today or maybe tomorrow or maybe today and tomorrow.

Hot Apple Muffins
2 cups all purpose flour
1 tsp salt
1 Tbsp baking powder
1/3 cup sugar
1 tsp ground cinnamon
1/2 tsp ground allspice
2 eggs, beaten
2/3 cup milk
1/4 cup butter, melted
2 cups apples, peeled, cored, and grated

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with 12 cupcake liners. Set aside.
3. In a large bowl, whisk together the flour, salt, baking powder, sugar, cinnamon, and allspice.
4. Stir in the eggs and milk until just incorporated.
5. Mix in the butter and apples. 
6. Evenly distribute the mixture into the cupcake liners.
7. Bake the muffins for 15 to 20 minutes or until golden brown.
8. Serve immediately. 

Recipe adapted from The Apple Cookbook by Nicola Hill.

One year ago...................................I made Jambalaya.
Three years ago...............................I made Butterscotch Fondue.

Did you already know.........................
-The word shampoo is derived from India.
-Straight hair needs to be washed more than curly hair. 
-Since not washing your hair will not cause you any harm, the washing of the hair is a social issue.

Honey Raisin Bran Muffins

Did you make any New Year's Resolutions? Are you still keeping them? I'm am trying to eat more fruits and vegetables. Yes, we seem to eat a lot of vegetables but we should be eating more fruit. So, I made these muffins and served them with oranges. Well, my children told me they do not eat raisins. They did eat the oranges. I liked these muffins. I thought they would be more dense but were actually light. I liked the subtle honey flavor and they weren't too sweet. If you are still keeping your New Year's Resolutions, keep going! If you have already stopped, well start again. It is still January so you have a whole year to keep going.

Honey Raisin Bran Muffins
1 3/4 cups all purpose flour
1 Tbsp baking powder
1/4 tsp salt
2 Tbsp sugar
2 1/2 cups Raisin Bran cereal
1 1/4 cups milk
1/2 cup honey
1 egg
1/4 cup vegetable oil

Directions: 

1. Preheat oven to 400 degrees F.
2. Line a muffin tin with muffin liners. Set aside. 
3. In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
4. In a large bowl, combine the cereal and milk. Set aside for 3 minutes.
5. In a small cup, combine the egg, oil, and honey.
6. Add the egg mixture to the cereal. Mix well.
7. Add the flour mixture and combine until just incorporated.
8. Evenly distribute the batter into the twelve muffin cups.
9. Bake for 20 minutes or until golden brown.
10. Serve warm.

Recipe adapted from Kelloggs.

One year ago...............................I made Bourbon Bacon Burger.
Three years ago..........................I made Empanadas.

Did you already know........................
-In 1906, W.K. Kellogg formed the Battle Creek Toasted Corn Flake Company.
-On Independence Day in 1907, a stray firework destroys the Kellogg's plant. 
-In 1907, Kellogg paid their workers $2 a day since workers were scarce.

Apple Cinnamon Muffins

Since school is important to us, we decided not to pull the kids from school until they were ready to transfer. So, I have been living in North Carolina for the last week alone while the family were preparing to move from Maine. This is what I've been doing since I'm alone. Yes, I've had cereal a lot lately for supper. I've been washing what few dishes I have and been using the dishwasher as my drying rack. Since I'm suppose to look professional, I've been using the counter with a towel to iron my clothes. It will be nice once the household items arrive but I'm just glad my family is here now.

Apple Cinnamon Muffins aka skeleton pieces muffins
3/4 cup brown sugar
1 3/4 cup all purpose flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
2 eggs, beaten 
1/2 cup oil
1/4 cup apple juice
1/4 cup applesauce
2 tsp vanilla extract
2 apples, peeled and chopped into small pieces
1/3 cup cream cheese, softened

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with cupcake liners.
3. In a large bowl, combine the brown sugar, flour, baking powder, cinnamon, and salt until incorporated.
4. Add the eggs, oil, apple juice, applesauce, and vanilla. Mix until incorporated.
5. Fold in the apples.
6. Fill the cupcake liners 2/3 full.
7. Bake the muffins for 22 minutes or until a toothpick inserted in the middle comes out clean.
8. Remove from pan and allow to cool on a wire rack for 10 minutes.

Recipe adapted from Betty Crocker. 


One year ago.......................I made Pirate Cookies.
Two years ago.....................I made Alien Cupcakes.
Three years ago...................I made Vanilla Buttermilk Cupcakes.

Did you already know..........
-About 17% of Americans move each year.
-Married couples with children tend to be the typical Americans moving.
-Almost half the reason for people to move is job related.

Blueberry Muffins

I can't get enough of blueberry muffins especially when they are in season. Yes, here is another one for you to try.  I guess some people may have this problem with chocolate chip cookies but with me it is blueberry muffins. They taste so good when they are nice and warm. Also, the kids help me bake the muffins which I think is the best part. These muffins have a nice subtle taste. They aren't too sweet but just enough sweetness to counter the berries. Normally, I double the amount of berries but I couldn't today. My daughter told me that she found a worm in one of her berries so I should throw them all out. (I picked the berries myself so I guess I must have brought home a friend with the berries.)I made a deal with her if we cut open three berries and there were no worms then I could use the berries. After cutting open four berries, no worms were found. Any berries that were soft and not perfect were discarded. My daughter was happy and she ate her blueberry muffin. These muffins even taste good the next day.

Blueberry Muffins (Makes 20 muffins)

3 1/2 cups all purpose flour
1 1/2 cups sugar
4 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk
6 oz. butter, melted and cooled
2 tsp grated lemon zest
2 eggs
2 cups fresh blueberries

Directions:

1. Preheat oven to 375 degrees F.
2. Line a muffin tin with paper liners and set aside.
3. In a large bowl, whisk together the flour, sugar, baking poder, baking soda, and salt. Set aside.
4. In a medium bowl, whisk together the buttermilk, melted butter, lemon zest, and eggs.
5. With a fork, stir in the buttermilk mixture to the flour mixture until just blended.
6. Gently, fold in the blueberries. 
7. Evenly distribute the batter into the paper liners filling them almost full.
8. Bake the muffins for 20 minutes or until golden brown.

Recipe by Barefoot Contessa Back to Basics cookbook.

One year ago...............................I made Snickerdoodle Cookies.
Two years ago.............................I made Victoria Sandwich Cake.

Did you already know.................
-Blueberries grow on bushes in clusters.
-Blueberries are native to America.
-To prepare for winter, Native Americans would smoke blueberries to preserve them.

Sweet Potato Muffins

I figured I needed to make something with the extra Sweet Potato Casserole which my husband would eat. He will not eat Sweet Potato Casserole. It could be the color. It could be the name or that it is a vegetable. However, he will eat muffins. He did ask me what was in it because of the color. I was honest and told him sweet potato. He surprised me by trying one. Maybe he thought sweet potato was a better alternate to a bran muffin. He liked them. My children liked them even our dog liked them. The dog wasn't suppose to try them but he did and he wasn't giving it back. 

Sweet Potato Muffins
Muffins:
3 cups all purpose flour
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice
1/4 tsp cloves
1 tsp salt
3/4 tsp baking soda
1 cup sugar
2 Tbsp butter, softened
2 eggs
1 cup sweet potato casserole/ mashed sweet potatoes
1 tsp vanilla
1 cup milk
Topping:
1/4 cup brown sugar
2 Tbsp cold butter
1 tsp all purpose flour
1/4 cup pecans

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a muffin tin with cupcake liners. Set aside. 
3. In a large bowl, combine the flour, cinnamon, nutmeg, allspice, cloves, salt, and baking soda. Set aside.
4. In a medium bowl, combine the sugar and butter until fluffy.
5. Add the eggs,sweet potato, vanilla, and milk.
6. Slowly, mix the sugar mixture into the flour mixture until just incorporated.
7. Fill the cupcake liners 3/4 full.
8. Topping:
9. In a small bowl, combine the brown sugar, butter, flour, and pecans until well incorporated.
10. Evenly top the muffin batter with the topping.
11. Bake the muffins for 20 to 25 minutes or until a toothpick inserted in the middle comes out clean.

Recipe by Jen of Sweet Morris.

One year ago................................I made Bacon Fontina Panini Sandwich.
Two years ago..............................I made Easy Chocolate Fudge.

Did you already know...................
-The American scientist George Washington Carver developed over 100 products from the sweet potato.
-During WWI, the U.S. government used sweet potato flour to help stretch wheat flour in baked goods.
-Sweet potatoes are not related to potatoes.

Cherry Muffins

We went camping this past weekend. We cooked supper over the camp fire and swam in a lake. We even took the kids kayaking. Most of us slept in a tent with sleeping bags. My husband gave up in the middle night and slept in the truck. He said it was more comfortable. Don't worry about the children since my sister and I were the children's pillow. We both woke up a little sore. To make breakfast easy, I made cherry muffins. They were easy to transport and the kids liked them. Since cherries are in season, I thought this would perfect for our trip.

Cherry Muffins
2 1/2 cups all purpose flour
1 cup sugar plus additional for the top
1 Tbsp baking powder
1/2 tsp salt
2 cups fresh cherries, pitted and chopped
1 cup milk
1/4 cup butter, melted and cooled slightly
2 eggs

Directions:

1. Preheat the oven to 400 degrees F.
2. Line a muffin pan with cupcake liners. Set aside.
3. In a small bowl, gently toss the cherries with 1/2 cup of flour and 1/2 cup sugar. Set aside.
4. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, baking powder, and salt.
5. Add the milk and butter to the flour mixture. Stir until just incorporated.
6. Add the two eggs and mix until just incorporated.
7. Gently fold in the cherries.
8. Evenly fill the 12 muffin tins about 3/4 full.
9. Sprinkle a little sugar over the tops of the batter. 
10. Bake for about 20 minutes or until golden brown.
11. Remove from the pan and allow to cool on a wire rack.

Recipe by Jen of Sweet Morris.

One year ago...........................I made Blueberry Pie Bars.

Did you already know.............
-The first known kayaks were built over 2,000 years ago by North American Indians and Eskimos.
-If kayaking in navigating waters, the U.S. Coast Guard requires life preservers and noise making devices like a whistle.
-There are tandem kayaks. (It doesn't guarantee both kayakers will paddle.)

Bran Banana Muffins

Did you make any New Year's Resolutions? Are you still keeping them? My resolutions are to eat more fruit and vegetables plus drink more water.

During the past holiday season, we were all sick so my main goal was to feel better. The flu season swept in like wild fire. When I was starting to feel better, my husband started to feel awful so our friend gave him some chest rub ointment to help with his breathing. So, I was applying the ointment to my husband's chest when my seven years old son walks into our room. He looks at us and asks what we are doing? I reply that I was helping Daddy grow more chest hair. My son pulls down the collar of his shirt and asked, "Can I have some too?" After I stopped laughing, I told him that it was medicine to help Dad breath better. Then my son informed us that he can't wait to grow a mustache. Why a mustache?

Bran Banana Muffins
2 cups All Bran cereal
1 cup skim milk
1 egg
1 egg white
1/2 cup dark brown sugar
1/2 cup honey
1/4 cup vegetable oil
2 overripe bananas, mashed
2 tsp vanilla extract
1 1/3 cup white whole wheat flour
1/2 tsp salt
1 Tbsp baking powder
Additional cereal and sugar for sprinkling on top

Directions:

1. Preheat oven to 375 degrees.
2. Line a muffin tin with muffin wrappers. Set aside.
3. In a large bowl, stir together the cereal and milk. Allow to soak for 7 minutes. 
4. In a medium bowl, whisk together the egg and egg white until slightly frothy.
5. Add the brown sugar, honey, oil, bananas, and vanilla extract.
6. Pour the brown sugar mixture into the cereal mixture. Stir until combined.
7. In another medium bowl, combine the flour, salt, and baking powder. 
8. Add the flour mixture to the cereal mixture and stir until the flour has been combined about 15 strokes.
9. Evenly divide the batter into the 12 muffin wrappers.
10. Sprinkle each muffin with a little cereal and sugar on top.
11. Bake the muffins for about 25 minutes or until the muffins are golden brown. A toothpick inserted in the middle should come out clean.
12. Serve warm.

Recipe adapted from The Pastry Queen cookbook by Rebecca Rather. 

One year ago....................I made Lemon Frosted Cupcakes.

Did you already know...
-It is recommended for woman to eat 25 grams fiber a day.
-Men should be eating 30 grams a fiber a day.
Bran helps lower cholesterol and promotes good digestion.

Corn Muffins

When my mother was a little girl, her grandmother needed to reupholster a chair. Her grandmother asked my mother, what fabric should she choose. My mother picked a leopard print. To this day, the chair still has that leopard print on it. My daughter loves it. Since it is Halloween, I decided to dress up my corn muffins in a wild cat print. Are you dressing up this year? Maybe in some leopard prints? My youngest daughter is dressing up as a singer. We are trying to get my son to dress up as Sulley from Monster, Inc. but so far he hasn't agreed. Both my daughters wore the costume so lets see if they can convince him.

Even if these corn muffins weren't made in a cool wrapper, they are delicious. They are a little sweet but not overbearing. They are the perfect accompaniment to a chili or soup. They are quick to make which is always the best when there is trick or treating that needs to be done.

Rather Rich Corn Muffins (24 muffins)
1 1/2 sticks unsalted butter, melted
2 1/2 cups heavy whipping cream
3 large eggs
3 1/4 cups all purpose flour
1 1/2 cups cornmeal plus extra for top
3/4 cup sugar
2 Tbsp baking powder
1/2 tsp salt

Directions:

1. Preheat oven to 350 degrees F.
2. Line 24 muffin cups in a cupcake tin.
3. In a large bowl, add the butter, cream, and eggs.
4. Add the flour, cornmeal, sugar, baking powder, and salt to the butter mixture. Mix until the ingredients are just combined and not lumpy.
5. Fill each muffin cup two-thirds full.
6. Sprinkle a little cornmeal on top of each muffin.
7. Bake the muffins for 12 to 15 minutes or until lightly brown.

Recipe adapted from The Pastry Queen cookbook by Rebecca Rather.

Did you already know...
-Monsters, Inc was released in 2001 by Disney Pixar.
-Sulley's full name is James P. Sullivan. 
-The movie grossed over $62 million opening weekend in the U.S. and grossed over $255 million in the U.S.

Happy Halloween! 

Mace Crumb Muffins

Even though it is cold in the morning, my children think they still can wear shorts to school. I figure they still will be asking when there is snow on the ground. Can you imagine two children at the bus stop in shorts with heavy jackets on? I would even make them wear their hats. I know if I allowed it then it would backfire since they would be saying you let us before. Right?

I figured I would make some muffins for breakfast before school. My son even argues about eating breakfast before school. Even if he is eating breakfast at the bus stop, he still needs to eat. When I picked this recipe, I thought I had allspice. I had run out so I looked for a nice substitute. I found I had mace. A spice I like but I don't use often. The kids liked it but they like streusel on any muffin. I really liked them. They are fragrant. they are light and full of flavor. It seemed like a perfect muffin for the fall.

Mace Crumb Muffins
Streusel:
1/2 cup all purpose flour
1/2 cup brown sugar
1/2 tsp ground mace
4 Tbsp unsalted butter, cold and cut into bits
Muffins:
2 cups all purpose flour
1/2 cup sugar
1 Tbsp baking powder
1/2 tsp ground mace
1/4 tsp salt
1/4 cup brown sugar
1 stick (8 oz.) unsalted butter, melted and cooled
2 eggs
3/4 cups milk
1/4 tsp vanilla extract

Directions:

1. Preheat oven to 375 degrees F.
2. Line a muffin tin with 12 cupcake liners.
3. Place the muffin tin on a baking sheet.
4. In a small bowl, combine the flour, brown sugar, and mace until blended. Set aside the streusel topping in the refrigerator until ready to use.
5. In a large bowl, whisk together the flour, sugar, baking powder, mace, and salt. 
6. Add the brown sugar and stir until no lumps.
7. In a small bowl, whisk together the melted butter, milk, eggs, and vanilla extract until well combined. 
8. Pour the dry ingredients over the dry ingredients. Whisk gently and quickly until combined. The batter will be lumpy.
9. Fill each muffin tin 1/3 full with the batter. 
10. Add a little streusel to the center of the batter.
11. Fill the remaining muffin tins 2/3 full with batter.
12. Sprinkle the remaining streusel over each muffin gently pressing the streusel into the batter.
13. Bake the muffins for 20 minutes or until the tops are golden brown. A toothpick should come out clean when inserted in the middle of each muffin.
14. Transfer the muffins to a wire rack and allow to cool for 5 minutes before serving.

Recipe adapted from Baking From my Home to Yours cookbook by Dorie Greenspan. 

A year ago I made...............Cheesy Basil Stuffed Chicken. Yum!

Did you already know...
-Mace is the lacy, threads covering of the nutmeg seed.
-It takes over 110 lbs. of nutmeg to produce 1 lb. of mace.
-Mace is sweeter and milder than nutmeg.

Wild Berry-Oatmeal Cheesecake Muffins

While I was outside performing some yard work, I noticed some leaves that had already begun to fall. It is not autumn yet. We still have at least a month before the beautiful autumn foliage is in full bloom. So, I started to think I should rebel. I really should show these trees a lesson. I was thinking about how I could accomplish this task like taking some sap and tacking the leaves back onto the trees? Just as I was having these thoughts, an acorn smacked me on the head. Don't worry-I haven't done it yet. I didn't want to embarrass my neighbors. My family already know I lost it.

Since the beginning of school is fast approaching, I wanted to try new types of muffins. I did realize that I make muffins more than I make cookies. I know my husband wished it was the other way around but muffins are great. I can serve them for breakfast and a snack. If I'm really tired, I offer them for a quick dinner but no one has gone for it yet. 

Wild Berry-Oatmeal Cheesecake Muffins
1 cup old fashioned oats
1 cup buttermilk
8 oz. low fat cream cheese (Neufchatel cheese), softened
1/4 cup sugar
3 Tbsp lemon zest
1 cup flour
1 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
1/4 cup butter, melted
1 cup fresh berries (I used blackberries and strawberries)

Directions:

1. Preheat oven to 350 degrees F.
2. Line a muffin tin with paper liners.
3. In a small bowl, combine the oats and buttermilk. Set aside for about 15 minutes.
4. In a medium bowl, beat the cream cheese and sugar together. 
5. Add the lemon zest to the sugared cream cheese. Set aside.
6. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt.
7. To the oat buttermilk, add the egg and the butter. Mix well.
8. Add the oat mixture to the the flour mixture. Stir until moistened.
9. Gently fold in the berries.
10. Fill each paper liner half way with the batter. 
11. Top the batter with a scant Tbsp of the cream cheese mixture. 
12. Cover the cream cheese mixture with the remaining batter.
13. Bake the muffins for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Recipe adapted from Food & Family Fall 2012 magazine.

Cream Cheese Filling

Did you already know...
-In America, Maine is the most heavily forested state.
-Maine's land base is 90% growing trees.
-Maine has over 50 native types of trees.

Muffin Tops with berries and cream

At the end of the school year, we discovered our grocery store no longer carried frozen muffin tops. They were the go to quick breakfast we could pop in the toaster oven before we ran down the street to chase the bus. I'm just joking about chasing the bus since we do have a great bus driver and he waits for us. I think he waits because he knows I will be rewarding him for his patience the next day with some kind of dessert. I will admit sometimes I feel guilty and wish I was the mom who made their children a big breakfast every school day. I just don't see it happening anytime soon besides on the weekends. My children have never complained and they do eat breakfast every morning but sometimes it is a cooked muffin top.

I had to make these red, white, and blue!

Well, I figured I would get a head start and try to make up some muffin tops. My Aunt E made some blueberry muffins when we were visiting and gave me her recipe. My youngest daughter loved the muffins so I had to tweak it to be more of a cross between a muffin and a biscuit. Since I made it at night, I even added berries and whip cream for a delicious dessert. I haven't froze the cooked muffin tops yet but I think they will come out fine. My youngest daughter already told me that she liked these muffin tops better.

Berry Muffin Tops
2 1/2 cups Bisquick baking mix
1/2 cup sugar
2/3 cups low fat milk
2 Tbsp melted unsalted butter
1 egg
1 cup chopped berries (I used fresh strawberries and blueberries)


Directions:

1. Preheat the oven to 400 degrees F.
2. Line a baking sheet with parchment paper.
3. Mix the bisquick, sugar, milk, butter, and egg until incorporated.
4. Fold in the berries.
5. Spoon about 1/2 cup of batter onto the baking sheet. Space the batter about 4 inches apart.
6. Bake the muffin tops for 10 minutes or until golden brown.
7. Allow the muffin tops to cool for 5 minutes before serving.

Recipe by Jen of Sweet Morris.
*There are many homemade recipes for Bisquick online but I haven't tried them out yet.

Did you already know...
-In 1930, a General Mills executive was served fresh biscuits on a train and asked the chief his secret. The chief told him about his pre-assembled mix of some of the ingredients. The executive went back to the company and  asked the companies chemist to create a baking mix.
-General Mills introduced the Bisquick baking mix in 1931.
-Bisquick is available gluten free.

Mango Strawberry Muffins

My son's latest amusement is to try to have both of his eyebrows touch. He hasn't succeed yet. I don't know where he got this idea from but it is funny to watch. I don't know if someone dared him to do it but it has kept him occupied for awhile now. After you try, let me know if you can do it. Unibrows do not count.

I decided to put mango and strawberries together in a muffin. I wasn't sure how it would come out but the kids liked it. These muffins are dense but moist. I liked the combination. I probably will not top the muffins with a slice of strawberry next time since it did make the top sink a little.

Mango Strawberry Muffins
1 ripe mango, cup up
1 Tbsp lemon zest
3 Tbsp lemon juice
1/2 cup milk
1/4 cup strawberry yogurt
6 Tbsp unsalted butter, melted and slightly cooled
1 egg
2 1/2 cups all purpose flour
1/2 cup sugar
3/4 Tbsp balking powder
1/4 tsp salt
1 cup strawberries, chopped

Directions:

1. Preheat the oven to 350 degrees F.
2. Line a 12 cup muffin tin with cupcake liners.
3. Add the mango, lemon zest, and lemon juice to a food processor.
4. Pulse for about 30 seconds.
5. In a medium bowl, combine the mango mixture with milk, yogurt, butter, and egg.
6. In a larger bowl, combine the flour, sugar, baking powder, and salt.
7. Add the mango mixture to the flour combination. Stir until incorporated.
8. Fold in the chopped strawberries.
9. Fill the lined muffin tins with 3/4 of the batter.
10. Bake the muffins for 35 minutes or until a toothpick inserted in the middle comes out clean.
11. Allow the muffins to cool for about 5 minutes.

Recipe really adapted from The Pastry Queen cookbook.

Did you already know....
-Mango is the national fruit of India.
-A mango is rich in Vitamins A, C, and D.
-The skin of the mango is not edible. 
-The mango is part of the cashew family.