More Muffins!

Banana, pecan, hazelnut, raisin, cranberry, and chocolate muffins this time.  LOL  And they are gooood!

I used this same basic recipe as a starting point:

2 cups flour, 1 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup butter, 3/4 cup of brown sugar, 2 beaten eggs, and 2-1/3 cups of mashed over-ripe bananas.  Mix dry ingredients in a large bowl, in a second bowl cream together the brown sugar and the butter, then stir in the eggs and the bananas.

Now start adding stuff!  I soaked 3/4 cup each of raisins and dried cranberries in water for ten minutes and tossed them, drained, into the wet mix, followed by some nuts I found in the cupboard.  Pecans and some hazelnuts, about 3/4 or so together.  More nuts would not be too many.  I chopped 6 ounces of semi sweet chocolate and tossed that in, looked real hard at some white chocolate but sighed and left that out, this time.

Now fold all of that into the flour mixture and either bake in a greased loaf pan or in greased muffin pans.  I’m a muffin man, myself.  These baked in a 350 degree oven for about 16-18 minutes.  They are done when a toothpick comes out clean.  I took temps as they came out and got 200+ from the centers.  They weren’t a bit dry.  I got 8 full sized muffins, and another 12 smaller ones.




That last batch of muffins went fast.  They had some ripe bananas on sale (manager’s special!) the last quick trip Mrs J made to the store so she bought a bunch.  Time for more muffins!

This time I had bananas aplenty.  I made some additions to the same recipe I linked to last time-along the same lines as for my last batch.  Then I made additions to my additions.  I used more chocolate this time, four ounces of Baker’s sweet chocolate, about a cup of hazelnuts, and a good cup and a half of raisins and chopped dried apricots.  I soaked the dried fruits for a half hour to hydrate them a bit.

I had enough batter to make 16 muffins.  We only had 12 cupcake paper cups left so I just buttered four of the cups in that old muffin tin of Mrs J’s.  They popped right out.  It looks like the old tin made slightly bigger muffins than the newer one, but for some reason the four muffins in it baked quicker than the dozen in the other.  I pulled those four from the oven after 20 minutes, and left the others for another three or four.

Bitsy helped out a lot.

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Sour Cream Blueberry Muffins

Soooo….I called a mandatory meeting this week to, well, let’s say adjust, some job practices and attitudes.  It wasn’t going to be pretty.  Or as I said to a friend, if they thought I was a b!t@h before, they hadn’t seen anything yet.

I debated about bringing in baked goods like I normally do for staff meetings.  I thought I needed to set a more serious tone for the morning.  But in the end, goodwill won out and I figured it couldn’t hurt.  So I decided on Blueberry Muffins.


Sour Cream Blueberry Muffins

  • 2 cups flour
  • ½ cup + 1 tbsp sugar
  • ½ tsp salt
  • 2- ½ tsp baking powder
  • 1 tsp baking soda
  • 1 beaten egg
  • 1/2 cup milk
  • ¾ cup sour cream
  • 2 tbsp vegetable oil or butter
  • 1 cup frozen blueberries, thawed, drained

bowl and muffin tin w/paper muffin cups

Mix dry ingredients (minus 1 tbsp sugar) in bowl, make a well in the center. Combine egg, milk, sour cream, oil and add to well. Stir until completely moist, don’t over-mix. Add blueberries and gently fold into batter (use a spatula, keeps from beating the air out of the batter). Fill muffin cups ¾ full, sprinkle remaining sugar over tops. Bake at 400° for 20-25 minutes.