Applesauce Raspberry Orange Muffins

This week I've been thinking muffins. We've been really lucky with the oranges we've been buying from the store lately, so I really wanted to do something that incorporated orange zest. We've also been trying to eat healthy lately, so I wanted to do something that used applesauce as a sweetener, rather than cups and cups of sugar. Finally, I had some of those raspberry preserves leftover, and I thought that would be tasty.

I found a recipe here that seemed easy enough to start with, and not difficult to alter. However, when I started making these I didn't realize that I didn't exactly have all the ingredients.
 

In theory, these are all the ingredients you need. It really helps to check how much applesauce you actually have. The original recipe calls for a cup and a half of applesauce, and I could just barely scrape out a whole cup. Other ingredients you may realize you really should add are brown sugar, powdered sugar, and milk.

Combine egg, applesauce, and oil. Whisk lightly until combined.

Realize that this would be a really good time to add the raspberry preserves. Add them too. 

 Realize that you've forgotten the orange zest, and add that too.

Mix up white powders, and be in awe of obligatory white-powder photo.

 

Mix dry ingredients into wet ingredients.

Realize that, whoa, maybe that extra half cup of applesauce would have made a big difference because, man, that batter is way too dry. Frantically squeeze the juice of the orange that you zested into the batter. Breathe a sigh of relief as the batter starts to act more like muffin batters you've seen before. Taste a little of the batter. Realize that the juice from the orange has made the batter tangy, but also a little bitter.

 

 Come to terms with the fact that, yes, a tablespoon of brown sugar would really make the whole thing taste better.

  

Spoon the batter into muffin pan. Realize you forgot to preheat the oven to 375. Turn the oven on and bake the muffins for about 20-25 minutes.

Give the muffins a minute to cool down, and taste a piece. Realize that, yes, these taste healthy, and if you wanted muffins that taste healthy then these are perfect for you. But oh my goodness, you're just not in the mood for healthy tasting muffins right now. Whip up a quick glaze with about a quarter cup of powdered sugar and a splash of milk. Dunk the tops of the muffins in the glaze, and think happy thoughts.

 

 Oh, now really, doesn't that look better?

These are pretty good while they're still warm, so don't hesitate to eat while they're still a little steamy.

Goodness knows I didn't.

Recipe: Applesauce Raspberry Orange Muffins
Prep Time: 30-45 Minutes | Cook Time: 20-25 Minutes | Difficulty: Easy | Servings: 6

Ingredients

Muffins:

• 1 Egg
• 1 cup Applesauce
• 2 tbsp Vegetable Oil
• 3 1/2 tbsp Raspberry Preserves
• Zest of 1 Orange
• Juice of 1 Orange
• 1 tbsp brown sugar
• 2 cups Flour
• 2 tsp Baking Powder
• 3/4 tsp Baking Soda

Glaze: 

• 1/4 cup Powered Sugar
• 1 tsp (a splash) Milk

Instructions

1. Preheat oven to 375°F, and grease your muffin pan. (Or use muffin cups.)
2. Whisk together egg, applesauce, oil, preserves, zest, juice, and brown sugar.
3. Add mixture of flour, baking powder, and baking soda.
4. Spoon batter into muffin pan.
5. Bake for 20-25 minutes, until cake tester comes out clean. Cool muffins on a rack until cool enough to pick up. (Less than five minutes.)
6. Mix powdered sugar and milk for glaze. Dunk muffins into glaze and allow a minute for glaze to set.
7. Eat while still warm. Or don't. I can't make you.

Raisin-Bran Muffins

Kristin and I were talking about family recipes yesterday.  I mentioned that I was glad her family recipes were good ones - and they are!  When somebody has a long-standing family recipe that's not all that good, it's a tough situation.  This seems to happen especially with baking.  There have been times where I've tried banana bread or cookies from someone's long-standing family recipe, but the finished product is just mediocre.  Thankfully, Kristin's family doesn't have this issue (nor, I daresay, does mine!).

These muffins are a family recipe from Kristin's grandmother, and they're mighty tasty.  They're a little lighter and sweeter than a typical bran muffin, but still far from the overbearing sweetness of some muffins that seem to just be cupcakes in disguise (Cupcakes in Disguise, by the way, is a major motion picture collaboration between Michael Bay and Paula Dean coming out next summer).  They're easy, they're tasty, and that's all one can ask when it comes to muffins.

The ingredients are more or less what you would expect, when it comes to muffins.  Flour, sugar, eggs, oil, baking soda, and salt form the basics.  Raisin bran gives the muffins their name.  Finally, that large bowl is filled with buttermilk of my own creation - you can buy it from the store, but it's so easy to make your own.

For each cup of buttermilk you need, use just shy of a cup of milk, and add one tablespoon of lemon juice.  Give it a stir and wait 15 or 20 minutes and you've got buttermilk in exactly the quantity you need.

First, combine the buttermilk, cereal, oil, sugar, and eggs in a large mixing bowl.  Use the largest bowl you've got - this recipe makes a lot of muffins.  My biggest bowl was near to overflowing by the end.

Next, create an exciting bowl full of nondescript white powder - combine the flour, baking soda, and salt in another mixing bowl.

Slowly and carefully add the dry ingredients to the wet.  I did this in three or four portions, mixing well between each addition of the dry stuff.  This more or less minimized the mess and ensured that the batter is actually mixed.

Important: Cover the mixed batter and rest in the refrigerator at least 6 hours before baking.  The raisin bran and other starches need some time to absorb all of the liquid.  An overnight rest works great, too, and will leave you ready to bake your breakfast first thing in the morning.

When the batter has rested at least 6 hours, pre-heat the oven to 375 degrees.  Apportion the batter into lined muffin tins about two-thirds of the way full.

Bake at 375 for 15-20 minutes, making sure to check after 15.  Ours are generally just about there after 15 minutes, and after 16 or 17 have the perfect amount of color.  Take care not to overbake, or you'll have dry, sad muffins.  Sad muffins are a crime.

These are fantastic while still warm from the oven, so if you can, try one right away.  You know, for science.  Enjoy!

Recipe: Raisin-Bran Muffins

Prep Time: 6 hours 15 minutes | Cook Time: 15-20 Minutes | Difficulty: Easy | Servings: 4 dozen muffins

Ingredients

• 1 box (15 oz) Raisin Bran cereal
• 1 quart Buttermilk
• 1 cup Vegetable Oil
• 2 1/2 cups White Sugar
• 5 cups All-Purpose Flour
• 4 Eggs, lightly beaten
• 5 tsp Baking Soda
• 2 tsp Salt

Instructions

1. If needed, make buttermilk from 3 3/4 cups milk and 1/4 cup lemon juice, stirring and resting 20 minutes.
2. Combine cereal, buttermilk, oil, sugar, and eggs in a large mixing bowl.
3. In a second mixing bowl, combine flour, baking soda, and salt.
4. Add dry ingredients into wet ingredients slowly, in 3-4 portions, mixing well after each addition.
5. Cover and rest batter at least 6 hours in the refrigerator.
6. Pre-heat oven to 375 degrees.  Fill lined muffin tins 2/3 full with batter.
7. Bake 15-20 minutes at 375 degrees, checking after 15 minutes.
8. Serve warm.

Chocolate-Chip Zucchini Muffins

Today's blog post takes place in a new and different kitchen.  The past 3 weeks, Kristin has been up in her family's cabin in Vermont.  I was here with only the cat and plenty of end-of-term work for solace for the first two of those weeks, but then got to drive up to join her for a week.  While we were there, we made these fantastic muffins.

These muffins were a favorite breakfast item when I was a kid.  Kristin was a bit skeptical the first time I mentioned them, but now she specifically asks for them.  They're quick and easy, and not even all that terrible for you, since you get some vegetable matter in there.  At least, that's what I like to tell myself.

Kristin and I generally make these together - it's quite quick that way, since one person can grate zucchini while the other mixes, prepares the muffin tin/cups, et-cetera.  I highly recommend it.  

Astute readers should keep an eye out for a surprise in the photos.

Here's what you'll need!  All-purpose flour, white sugar, baking soda, salt, one egg, zucchini (a cup worth, though extra is fine), vanilla, cinnamon, lemon juice, cooking oil, milk (not pictured - oops!) and chocolate chips.  The recipe is pretty forgiving as zucchini goes - I've used both not-quite-ripe and quite-overripe and had fine results.

Also, if you're a crazy person who hates happiness, I guess you could leave out the chocolate chips.  But you don't hate happiness, do you?  I thought not.

It's the most exciting step of any baking process, with the most exciting photo to match - mixing together white powders!  Specifically, you'll start by mixing together the flour, sugar, baking soda, cinnamon, and salt.

So hey, we got one brown powder in there - not that you can really tell once it's all mixed.

In another bowl, combine your lightly beaten egg with the milk, oil, lemon juice, and vanilla.

If you've been putting it off, now is the time to grate the zucchini.  It's not the most fun process, but you only need a cup.  A small zucchini is often good for 1-1.5 cups of shredded zucchini.  The recipe happily tolerates up to about 1.5 cups, so if that's what you have, don't let it go to waste.  If you got a giant zucchini like we did this time around, it's a good time to think about making a double batch.

Did you notice the surprise?  Go look again.

Yep, Kristin is wearing a shiny new ring.  A shiny new ring that I gave her, no less.  We're engaged!

Amazingly enough, she was excited enough to show off the ring that she volunteered to grate the zucchini, provided I took a ring-featuring picture.  Clearly, this is a win-win scenario.

We ended up with a little over two cups of shredded zucchini, so we made a second batch of muffins later in the week.  I highly recommend this strategy.

Now that your zucchini is ready, we'll bring together all of the elements of the batter.  First, empty the wet ingredients into the dry, and stir until they're just barely mixed.  We'll do plenty more mixing to catch any reluctant bits.

Now add the zucchini, and mix it through.

Finally, fold in the chocolate chips.  Don't overdo it on these.  Any more than 1/2 cup per batch and everything ends up all wonky.

Action shot!  Fill ungreased muffin cups about 1/2 full.  Kristin favors the double-spoon method - I, on the other hand, am awful at this method and would just end up making a mess.  If you're talented like she and don't spill all the batter, you should get about 18 small muffins per batch.

Bake for 20 minutes at 350.  They'll probably need another 5 minutes or so after that, but be sure to check after 20.

One of the best things about these muffins is that they smell fantastic after only a couple of minutes in the oven.  they'll only smell better and better as time goes on.  When they're just starting to color on top, pull them out and let them cool plenty before digging in.

Be ready to need another batch very soon.  These things are good.

Girlfriend tested - fiancee approved!

Recipe: Chocolate Chip Zucchini Muffins

Prep Time: 10 minutes | Cook Time: 25 minutes | Difficulty: Easy | Servings: 18 muffins

Ingredients

• 1 1/2 cups All-Purpose Flour 
• 3/4 cup Sugar 
• 1 tsp Baking Soda 
• 1 tsp Cinnamon 
• 1/2 tsp Salt 
• 1 egg, beaten 
• 1/2 cup Vegetable Oil 
• 1/4 cup Milk 
• 1 tbsp Lemon Juice 
• 1-1.5 cups Zucchini, shredded 
• 1/2 cup Semi-Sweet Chocolate Chips 

Instructions

Pre-heat oven to 350 degrees. Line muffin tin(s) with ungreased muffin cups.

In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, and salt.

In a second bowl, combine beaten egg, oil, milk, lemon juice, and vanilla.

Grate zucchini into a small bowl.

Pour the bowl of wet ingredients into the dry ingredients. Stir a few times.

Add zucchini and chocolate chips and mix until distributed.

Spoon batter into muffin cups 1/2 to 2/3 full, then bake 20-30 minutes until muffin tops have just begun to change color.

Cool 10-15 minutes before serving.