Blueberry Yogurt Muffin
Blueberry Yogurt Muffins
The classic blueberry muffin — soft, tender, sweet crumb combined with sweet juicy blueberries and hints of zesty lemon make this pastry a treat for any time of day.
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Posts Tagged ‘muffin’
Blueberry Yogurt Muffins
Thursday, August 16th, 2012Apple Cinnamon Muffins
Saturday, February 18th, 2012
Apple Muffins
Apple Cinnamon Muffins
Adapted from Ratio, by Michael Ruhlman
This recipe utilizes the traditional muffin/quick bread ratio. It worked out great. I cannot remember if I’ve used this one yet, since I don’t often make muffins. Possibly I used this recipe for my pumpkin muffins.
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Rye Muffins
Saturday, January 7th, 2012
Rye Muffin with Butter
Rye Muffins
Adapted from a Bob’s Red Mill recipe
In this recipe I used graham flour in place of whole wheat flour. I could definitely taste the rye, but it also had a hint of graham flavor, as well. These muffins do crumble a bit, but the brown sugar helps keep them moist and fluffy, even with all the whole grains in this muffin.
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Pumpkin Muffins
Saturday, October 29th, 2011
Pumpkin Muffins
Pumpkin Muffins
Pumpkin muffins are another wonderful way to enjoy this fall squash. Seasoned with warm spices and plumped raisins, these warm muffins provide a comforting breakfast treat or snack. Cut in half and slather with pumpkin butter for an even sweeter treat.
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Lemon Poppy Seed Muffins
Saturday, March 26th, 2011
Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins
Here’s a muffin recipe I put together using the muffin batter ratio from Michael Ruhlman’s Ratio — classic Lemon Poppy Seed. Next week I plan to show a variation that will make another Lemon Poppy Seed baked good (and it’s not Poppy Seed Bread, which is this same recipe, but baked in a loaf pan for a bit longer.) If you plan to use milk, rather than butter milk, just use 2 teaspoons of baking powder, since the baking soda requires a more acidic liquid to activate it than the milk would provide.
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