Category Archives: Muffins

Banana Muffins with Chocolate from Katie Workman

Banana Muffins Katie Workman

Every body loves muffins or cupcakes. To me they are one in the same.  These muffins/cupcakes will knock your socks off. They have the best ingredients butter, sour cream, bananas and chocolate. You know there’s nothing wrong with a little chocolate in the morning. It does a girl good!  All kidding aside these are great. To take away some of the guilt pair them with a big bowl of fresh fruit and Greek yogurt. That’s one great way to start your morning.

This is another of Katie Workman’s recipes. It’s super easy to put together and really turns out a moist and rich muffin. So next time you’re looking for something great to do with two bananas that are two hours from heading to the trash then this is what you need to cook up in you kitchen.   You will make somebody happy.

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Filed under Bread, How To, Muffins

Strawberry Lemonade Muffins

Do you love strawberry shortcake?  I have just the recipe for you, but less trouble and less calories.  This is a fabulous muffin recipe and I know because I have made my share of muffins with high school students.  Since  I just received my first strawberries of the season in my CSA box I was searching for a great recipe.  I did not have to go far.    The new issue of Southern Living coincidentally featured strawberry recipes ranging from strawberry pie to strawberry curd this month.  There many great looking  recipes using strawberries.  I didn’t have to make a choice because my friend Syble mentioned to me that she tried these strawberry lemonade muffins which were divine.  I was sold .  Her word is gold and I love it when I don’t have to make decisions.

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Filed under Muffins, Quick Breads

Oatmeal-Raisin Muffins

I can always expect there to be much excitement in the air when the time comes for the first lab of the semester.  Wearing aprons for the first time,  working in the kitchen with a group of people  you may not have known two weeks ago,  anxiously awaiting to see what the teacher has to say about the food, actually sitting at a table , using a napkin,  and carrying on table conversation.  This is one of my favorite times of the school year.  Continue reading

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Top Chef APPLE MUFFINS

A note to self – Do not deviate from lesson plans that work well!!!  Not ever!  I got the bright idea from somewhere to let my classes make muffins from scratch the very first time they were in the lab.  It was a big mistake.  Don’t get me wrong.  Their muffins were very good, it was just so hectic.  They are not familiar with the people in their group.  They know where very little equipment is in the kitchen.  They are not familiar with the equipment.  So no matter how smart and energetic my students are the first lab has to be something very simple to do. It’s too much  for five group members times six kitchens.  And please don’t let one group have what they think is an emergency and my assistance is needed in their kitchen.  For example, an oven gets magically turned off or a glass is broken or the timer is hard to set!  

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Apple Muffins

The first lab of the semester is coming up and there’s a lot of excitement in the air.  I am keeping my fingers crossed that these students continue their enthusiasm the entire semester and that I can live up to their expectations.  Today they were hanging on to my every word.  Moving their chairs so they could see in the demonstration mirror at a better angle. Asking some very good questions.  They were  so engaged in learning.  That is what I want every single day! 

The recipe that we are using for our first lab is a variation of a basic muffin.  I love it because the muffins are not cake which means they are not loaded with sugar.  Most recipes that I have looked at lately have more than a cup of sugar for just a dozen muffins.  That will put them at right over 200 calories a piece.  Add chocolate chips or a sugar topping and it morphs into cake! 

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Blueberry Muffins with a hint of Lemon

 

Today is the first day of my summer vacation. It is a gorgeous day here in Atlanta.  There is not a cloud in the sky and the humidity is almost nonexistent.  Now this is not going to stay, but I am enjoying it while it is here.  To celebrate my new unfilled time I just had to make these blueberry muffins with the first blueberries I have received this season.  These were shipped here from Baxley, Georgia.  When I saw the address I was flooded with childhood memories of the beach.  Baxley is about an hour south of McRae which is my hometown.  Driving through Baxley meant that we just had to travel through Jesup and we would arrive at our destination St. Simons.  Then my sister and I would have all the pool time and beach time we wanted. 

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Filed under Breakfast, easy, Muffins, quick

Mediocre Muffins and Voting for the best!

These muffins here are not mediocre!  They are fantastic.  You can find the recipe for them here

What we did yesterday as a demo and today as a lab was mediocre.  I really was questioning whether or not I should blog about this lab, but my students convinced me that I should share my opinion about the new Duncan Hines whole wheat muffin mixes.  So here goes. 

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Filed under corn muffins, Muffins, quick

Cornbread Muffins with Cheese and Chilies- another Paula Deen recipe

Today was a great day at school!  Especially after yesterday.  I was not sure I wanted to return.  But, alas I did and have to say it was a fulfilling day at that.  There are a few little projects  needing  some work, if you know what I mean.   What would teachers do if every student was perfect?  Some of my fellow teachers might say , “A lot!”   But in the end it might be quite boring.

We visited the media center today to explore the world of blogging and how it related to Nutrition and Wellness class.   As I monitored the class work,  I glanced at the computer screen next to me and asked,  ” How did you do that?”   It really amazes me the computer skills that my students  have.  Now I am in the other seat.  The slow learner!!!  The student is so encouraging, ” Oh, Mrs. L  let me show you how to do it.  It is just a click here and that is it.”   Now I am the student and he is the teacher.   I feel excited about learning something new and it gave this kid a big smile.

Throughout the semester my class will be commenting on many of the  posts.  The instructions are different each time but always they are to use good writing skills.  If you read the comments you will see that some are very good.  Some on the other hand could use improvement.

Let’s get to the baby corn muffins.  This is Paula Dean’s recipe.  I just kicked it up a bit with some jalepeno peppers.  They are quite easy to put together.  I can’t lie and tell you that they are healthy, but it is all about the size of the portion.  These are extremely small,  just don’t eat twelve!

Depending what size pans you use you could possibly make 48.  Don’t worry they freeze really well.  To reheat just wrap in foil  and place in the oven for about 10 minutes.  They can be reheated in the microwave wrapped in paper towel.

Here’s how you make them.  Enjoy!

Gather all the ingredients

1 1/4 cups of cornmeal and 2 teaspoons baking powder

Add 1/2 teaspoon salt

Then add 1 cup of sharp grated cheese, 1 8 oz. can of creamed corn, 1 cup sour cream, 1 4 oz. can chopped green chilies and I added 1 chopped jalapeno to add some heat.

Chilies, sour cream, corn and cheddar cheese are added then mix lightly.

Beat slightly 2 eggs and 1/2 canola oil and stir until combined. Do not overmix.

Put in greased mini muffin pan

Bake for 18 to 20 minutes.   Just a note here about filling the pans.  The ones above are filled just a little too much.  It makes it very hard to get out of the pan.  At first I thought that I should put oil around the tops of the pan.  No!!  This did not help.  I did find that filling the pans 1/2 instead of 2/3 was the answer.  It just did not look as if it would be enough batter, but it will work  making them much easier to remove.

Enjoy!

Green Chili Corn Muffins

  • 1 1/4 cups  cornmeal
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup shredded sharp Cheddar cheese
  • 8 oz. can cream-style corn
  • 1 cup sour cream
  • 4 oz. chopped green chilies
  • 1/2 cup canola oil
  • 2 eggs slightly beaten

Preheat the oven to 400 degrees F.  Grease miniature muffin tins wih vegetable oil or cooking spray.

In a small bowl combine the cornmeal, salt, and baking powder.  Add the cheese, corn, sour cream, and chilies.  ( I stirred in minced jalapeno).  Stir until lightly combined.  Add the oil and eggs and stir until eveything is just combined.  Do not overmix.  The batter will be very stiff.  Place about 1/2 tablespoon of batter into each muffin cup.  Bake for 18 to 20 minutes.

Make 48 miniature muffins

Happy Cooking,

The Teacher Cooks

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Filed under Bread, Cheese, Cooking, corn muffins, easy, Muffins, quick, Recipes

Bran Muffins Dianne’s Style

It is the start of a new year, a new semester, new students and new excitement in my classroom.  With all this newness I still have to be organized and ready to go.  I have one day of professional learning and a work day before the new invasion.  This weekend I made my favorite Bran muffins to freeze and have ready for breakfast.  These are great muffins and they make a lot!  I mean a lot!  One of my very dear friends and her daughter brought food over when my daddy died 3 1/2 years ago.  JHM  made the best meatloaf and  these muffins.  Of course I had to have the recipe.  It came from her Aunt Dianne.  I have added a little to it, but here it is for you to enjoy.  By the way the batter will keep for up to six weeks in the refrigerator.  I always get rave reviews when I have guests for breakfast and bring these things out of the freezer and pop them in the microwave.  YUMMY!

Start with 3 cups of all-bran cereal

5 cups of bran flakes

Add 1 quart of buttermilk to the cereals and let it sit for about 30 min.

Mix together 5 cups of plain flour, 5 teaspoons soda, 2 teaspoons salt and 3 cups sugar

whisk together 4 eggs and 1 cup of oil

Add eggs and oil to cereal and buttermilk mixture. Stir!!

Add dry ingredients and stir!!!

 I usually put cereal and buttermilk in a huge Tupperware bowl, then measure dry ingredients in a separate bowl,  and eggs and oil in a measuring cup.  I do all the mixing in the Tupperware bowl.  Store the mixture in the Tupperware bowl for up to six weeks.  Because I was taking photos just look at all the bowls I used and my dishwasher was already full!

Too many bowls and not enough washers!

 Here is where I changed Dianne’s recipe a little.  Really I just added a few goodies.  As an afterthought I wish that I had added a little cinnamon with the apples and raisins.  These muffins are almost like apple cake without the frosting! 

I took out some of the batter,enough to make 24 muffins.  I didn’t measure it, but I am guessing it to be about 6 cups.  My medium mixing bowl was about half full.

Added about 1/2 cup of raisins

1 medium apple diced

Fill muffin tins and ready to bake for 15-20 min. at 400 degrees

Ready to eat or freeze for later!

Here is the recipe ready for you to make and enjoy!

Bran Muffins

  • 5 cups bran flakes
  • 2 cups All bran
  • 5 cups plain flour
  • 5 teaspoons soda
  • 2 teaspoons salt
  • 3 cups sugar
  • 4 eggs
  • 1 quart buttermilk
  • 1 cup oil

Soak cereal in buttermilk for about 30 minutes.  Add eggs and oil.  Stir in flour, sugar, soda and salt.  Bake at 400 degrees for 15 -20 minutes.  Mix can be stored in the refrigerator for up to 6 weeks.

Happy cooking,

The Teacher Cooks

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Filed under Cooking, Muffins, quick, Recipes