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Entries in muffins (4)

Saturday
Sep272014

Pillsbury Bake-Off Countdown: Cinnamon-Pumpkin Muffins

CakeSpy Note: OMG! It's getting to be that time of year again. The Pillsbury Bake-Off is coming in November! Since I so deeply loved attending the 45th Bake-Off as well as the 46th Bake-Off, I thought I would get you excited the 47th one early by sharing all of the sweet recipes in the running. I will focus on sweets! You can follow them by clicking the bakeoff tag below to see the recipes posted so far (as well as recipes from previous Bake-Off events). 

I famously consider muffins a waste of my time. My primary issue: they are just not cake.

However, every now and again a muffin comes along that I feel as if I could fit into my diet and life without much issue. Well, it certainly helps that Anna Zovko of Tampa, Florida includes sugar cookie dough in the batter! Plus, there is glaze. Now that's my kind of muffin.

Good luck at the Bake-Off!

Cinnamon-Pumpkin Muffins

  • Prep Time: 20 Min
  • Total Time: 1 Hr 5 Min
  • Makes: 12 muffins

Ingredients

  • 1 roll Pillsbury refrigerated sugar cookie dough
  • 2 eggs
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 3/4 cup self-rising flour
  • 2 1/2 teaspoons cinnamon
  • 2 tablespoons sugar
  • 1/3 cup cream cheese creamy ready-to-spread frosting

Procedure

  1. Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften. Place baking cups in each of 12 regular-size muffin cups.
  2. In large bowl, break up cookie dough. Add eggs and pumpkin. Beat with electric mixer on medium speed about 1 minute or until well blended. Add flour and 2 teaspoons of the cinnamon; beat on low speed about 30 seconds or until blended. Divide batter evenly among muffin cups.
  3. In small bowl, mix sugar and remaining 1/2 teaspoon cinnamon until blended. Sprinkle rounded 1/4 teaspoon sugar mixture over batter in each muffin cup.
  4. Bake 18 to 28 minutes or until toothpick inserted in center comes out clean. Cool 3 minutes; remove from pan to cooling rack. Cool at least 15 minutes.
  5. Meanwhile, place frosting in medium resealable food-storage plastic bag. Cut off small corner of bag. Squeeze bag to drizzle frosting over each muffin. Store covered.

 

Wednesday
Jan092013

Pastry Profiles: Carrot Muffin, El Tesoro Cafe, Santa Fe NM

El Tesoro, Santa Fe NM

I've never known a muffin like this before.

I met this muffin at a place called El Tesoro, which is located in the Sanbusco Market Center in the Guadalupe District of Santa Fe. Per the Sanbusco Center website, "This treasure, as the name El Tesoro implies, has been serving food to Santa Feans for the past ten years.  Breakfast and lunch are served daily.  The menus are a beautiful blend of New Mexican, Central American and American entrees; it is a local’s favorite for fresh guacamole, great green chile, pupusas, salvadorean tamales, salads and salmon tacos.  The food is prepared fresh daily with items made to order."

Now, a New Mexican-Central American eatery wouldn't be the place I'd expect to find a top-tier muffin...or to have a muffin on the menu at all...but that's just what they have here.

It's a carrot zucchini muffin you see in the picture above, and while the taste is just fantastic--spicy, lightly sweet, very moist--what is really intriguing about this muffin is the texture.

El Tesoro, Santa Fe NM

It's soft and cakey on the inside, but has a firm yet silky-smooth crust on the exterior. It's almost like the exterior of a popover. It makes you want to keep eating just for another bite of that perfect texture. How on earth did they do it? I would love to know!

But mostly, I'd like to eat another, and soon!

El Tesoro, 500 Montezuma Avenue, at the Sanbusco Center; online here.

Tuesday
Jun072011

Maine Event: Maine Wild Blueberry Muffins Recipe

 When it comes to Maine Blueberries, technically Pie takes the cake--Wild Blueberry Pie is the official state dessert. 

But the fact is, when you go to gift shops, you'll find postcards touting this recipe for Wild Blueberry Muffins, so I vote that they are worth your time, too.

Maine Wild Blueberry Muffins Recipe

  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 2 tsp baking powder
  • 1/2 teaspoon salt
  • 2 cups Maine wild blueberries

Procedure

  1. Preheat oven to 400 degrees. Grease a muffin pan.
  2. Beat egg slightly; stir in milk and oil. Mix in the dry ingredients until the flour is moistened. Batter should be lumpy--don't overmix. Add the blueberries. 
  3. Fill the muffin cups and bake for 20-25 minutes, or until golden brown. Yield: 12 muffins.

 

Wednesday
May252011

Muffin Tops: An Ode to US States With Official State Muffins

Now, it's true that CakeSpy has gone on the record as saying that muffins are just ugly cupcakes. But the fact is, when it comes to official state treats, more states (3) have declared an official state muffin than have declared an official state cupcake (0, to the best of my research, although some have official state cookies and/or cakes).

And with that in mind, why don't we take a moment to celebrate this trinity of muffin royalty in the US? Here they are:

Massachusetts: Corn Muffin. Though Rhode Island is famous for its corn cakes (Jonnycakes), it's Massachusetts that has made much ado about the muffin. Per FoodTimeline.org, "The schoolchildren of Massachusetts petitioned for the CORN MUFFIN, a staple of New England cooking, and the Legislature made it official in 1986."

Minnesota: Blueberry Muffin. That two-timing blueberry makes an appearance in official state goodies in both Minnesota and in Maine, where they call Blueberry Pie their official state dessert (although some argue it should be the Whoopie Pie). As I learned here, "Minnesota designated the blueberry muffin as the official state muffin in 1988. Wild blueberries are native to northeastern Minnesota, growing in bogs, on hillsides, and in cut-over forested areas."

New York: Apple Muffin. That's right! One might think the apple muffin would be the official state muffin of Washington, but one would be incorrect. While the apple is the official state fruit of both Washington and New York, it was the latter that claimed the muffin as well, made official in 1987: "The apple muffin was adopted as the official State muffin of New York in 1987 through efforts of students throughout New York State." That is to say, get on the ball, schoolchildren of Washington! But make it apple cake, OK? Ok. Cool.

For more official state foods, visit foodtimeline.org.

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