TWD: Orange Berry Muffins


I had the honor of choosing this week’s Dorie recipe, and I thought after a few weeks of decadent desserts we could use something a little lighter. These Orange Berry Muffins were just perfect! I have to say that as much as I love my KA mixer, I definitely don’t mind when a recipe comes along that’s simple and only requires a couple of mixing bowls. These muffins were quick and easy to throw together and have a perfectly light taste to them, which is a welcome change from my standard banana muffins, which are fairly heavy and sweet enough for dessert (although, they certainly have their place)! The orange flavor is nice and light and a perfect complement to the blueberries. These are going to be great for morning snacks, and it goes without saying that this was yet another Dorie recipe that hit the spot.

I believe that this recipe would adapt well to other fruit combinations. The first one that comes to mind is lemon/raspberry. I am not a huge fan of lemon, but I think that these flavors would complement each other very well in these muffins.

Our group of Dorie fanatics keeps growing! This week Nikki of Crazy Delicious and Ashley of eat me, delicious have joined us. Welcome girls! I have created a small blogroll on my right sidebar with everyone’s blog links… check out the muffins made by the rest of the gang!

Check back next Tuesday to see the Black and White Cake.

Last week: Perfection Pound Cake

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Banana Muffins


I have been making these banana muffins for quite a few years now and they are always a hit. They are very moist, extremely sweet (Nick eats them for dessert), and have a wonderful banana flavor. The original recipe comes with a mascarpone cheese frosting, but I never use it because, well, #1 – that seems more cupcake-ish than muffin-ish, and #2 – I think they are definitely good enough without it. Nick has actually told me that he thinks this batter would make for a wonderful banana cake. If any of you have some tips on how to convert this recipe to a cake, I’d love to hear it! I’m not very good at that sort of thing yet ๐Ÿ˜‰

I typically make a batch of these and wrap them individually and freeze them. When we want one we just pop it in the microwave. I hope you enjoy them as much as I do ๐Ÿ™‚

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Egg Muffins

So I did the healthy applesauce oatmeal muffins yesterday, and today I am balancing those carbs with these egg muffins. Provided by my friend Meghan (of Meg’s Adventures in the Kitchen), this recipe comes from the South Beach Diet cookbook. I would venture to guess you could add to these muffins just about anything you would put in an omelet and it would taste great. These will be a great option for a protein-packed lunch! I followed Meghan’s recipe of eggs, bacon and cheese but omitted the scallions because I didn’t have any in the house.

Egg Muffins

12 eggs (or a combination of whole eggs and egg whites – egg whites count for 2 whole eggs. As an example, I did 9 whole eggs and 6 egg whites)
Splash of milk
3 scallions, finely chopped
1 cup shredded cheese (I used sharp cheddar)
12 slices cooked bacon, torn into pieces

1. Preheat oven to 350. Spray muffin pan with non-stick cooking spray.

2. Add 1 piece of bacon, ripped up, and some cheese to each muffin cup.

3. In a large bowl (one with a pouring spout works great for this!) beat the eggs, milk and scallions. Pour the egg mixture into each muffin cup. Be careful not to overfill.

4. With a fork, turn the bacon and cheese in each cup over to mix it all up. Top each with a sprinkle of cheese.

5. Bake in preheated oven for 20 minutes and then keep an eye on them – they can take anywhere from 20-30 minutes depending on your oven (mine went about 23 minutes). When they are puffy and slightly brown on top they are done. Be careful not to overcook them or they will be rubbery.

*~* I can’t use Meghan’s recipe and not announce that we have known each other since the fall of 1998 when we happened to be on the same floor of good ol’ St. Martin’s freshman dorm at Duquesne. We were hall mates our freshman year and then suite mates our sophomore year with a group of 12 girls. We happened upon each other again on The Nest and on MySpace. Hi again Meghan! ๐Ÿ™‚

Applesauce Oatmeal Muffins

My good friend Kayte (of Kayte’s Kitchen) told me about these muffins awhile ago and I thought they sounded really good, but then I forgot about them! She gave me the recipe again yesterday and I was able to make them today. For me, they definitely taste “healthy” (maybe because the only other muffins I make include about 2 cups of sugar and a cup of oil?) but they are so moist and really good! I added the optional raisins and am glad that I did – they give the muffins a little more depth and flavor. Nick really liked these as well and sprinkled a packet of Splenda over his and said that gave it just enough extra sweetness.

Also, I took Kayte’s advice and mixed these with a wooden spoon instead of using a mixer. I definitely see the potential for them to be over mixed and come out tough!

Applesauce Oatmeal Muffins (from SparkRecipes)

1 cup rolled oats (not instant)
1 cup reduced-fat milk
1/2 cup unsweetened applesauce
2 egg whites
1 cup whole wheat flour
1/2 cup brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon (I omitted this because I’m allergic)
1 tsp. granulated sugar
Nuts or raisins (optional)

1. Soak the oats in milk for approximately 1 hour.

2. Preheat the oven to 400 degrees. Spray a muffin pan with non-stick cooking spray.

3. Combine the oat mixture with applesauce and egg whites, and mix until combined.

4. In a separate bowl whisk together dry ingredients.

5. Add wet ingredients to dry ingredients and mix until just combined. Add nuts or raisins, if desired. **Do not over mix the batter or the muffins will be tough!**

6. Spoon batter into 12 prepared muffin cups. Combine cinnamon and sugar and top each muffin with some of the mixture.

7. Bake in preheated oven for 20-25 minutes or until done.