Tag Archives: Muffins

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.


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


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


Filed under Cooking, Muffins, quick, Recipes

Muffins – Bright Day Banana Muffins

Bright Day Banana Muffins

Bright Day Banana Muffins

What a great way to end the week. These muffins are so tasty.  I promised my students that I would make muffins from scratch so here is what I did.  This recipe came from an old Pillsbury cookbook.  My students loved it.  Hope that you love it too.  Try them they are  so easy and healthy.

Bright Day Banana Muffins

  • 1 cup all purpose flour
  • ¾ cup whole wheat flour
  •  1/2 cup sugar
  •   2 teaspoons baking powder
  •  1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  •  1/2 cup (1 medium) mashed ripe banana
  •  1/2 cup milk
  • 1/3 cup oil
  •  1 egg, slightly beaten
  • Topping
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1 Tablespoons butter melted                                                           

Heat oven to 400F.  Grease bottoms of 12 muffin cups or line with paper baking cups.  Combine all dry ingredients; stir in remaining muffin ingredients until dry particles are moistened.  Fill 2/3 full.

Bake at 400F. for 18 to 22 minutes or until golden brown.  Immediately remove from pan.  In small bowl, combine ¼ cup sugar and cinnamon.  Brush tops of hot muffins with melted  butterand dip in sugar-cinnamon mixture.  Serve warm.

To brush the tops of the muffins I used a Le Creuset pastry brush with a silicone brush.  I LOVE it.  It will withstand high heat and can go directly into the dishwasher.  It is perfect.

About nutrition:  These muffins have 210 calories, 3 g protein and 2g fiber.  Better than most.  Freeze these babies and just pull them out and microwave for 30 seconds.  Pair with a cold glass of milk and you have the perfect breakfast.

Happy Cooking,

The Teacher Cooks


Filed under Cooking, Recipes

Blueberry Muffins – LAB DAY!!!!

Great muffins and a cute card

Great muffins and a cute card.

 The first lab of the semester is always interesting.  I never know what to expect.  A very quiet shy body can turn into a firecracker in the kitchen.  I’ll see a leader emerge in each group or some may look at them as “control freaks”… whatever…it is the in charge person.  Anyway, I find it quite interesting to watch the meshing of  personalities that in the end want one thing-  MY STAMP OF APPROVAL.

So was today a good lab day?  One of the best!  Problems were few – 1 glass broken, 1 oven turned off instead of on, 1 oven left on, some dishes washed in cold water, and some muffins a little too brown.  I cannot complain! I think that we are off to a great semester of cooking.  

Just take a  l00k at these amazing picture of muffins that were made by future chefs, cooks, family meal planners, or better yet OUR FUTURE.  It is just the tip of the iceberg and we are in for a treat!!

Just a note here.  I got a message yesterday on Facebook from a former student that said “I thank you everyday for my culinary skills!”  Of course I don’t take credit.  I just gave her a little nudge, she did the rest.  Things like that are so good to hear.  It makes me feel like I make a difference  and that is why I am….

The Teacher Cooks

Enjoy the pictures from “CHEFS IN TRAINING”


Filed under Cooking, Recipes

Muffins and Getting to Know Your Kitchen

Lemon Poppyseed MuffinsToday was the first demo of the semester.  I made muffins from a box. ” Why?”  So you think I  should be making these from scratch.  I will later. This is a great way for the students to get to know who they will be working with, get familiar with their kitchen and figure out exactly how they will be graded.  They all want to make the perfect product and are most eager to hear what I have to say after I taste!!  

Notice that one of these muffins is really peaked!!  I promise I did not overmix them.  I am guessing that I put a little more batter in than I should have.  The rest are rounded as they should be. 

The first lab of the semester is always interesting.  I have a great variety of students some of which cook everyday and others that have only had the experience of eating in a kitchen. 

Will be posting pictures of tomorrow’s  pieces of work!!! Until then,

Happy Cooking,

The Teacher Cooks


Filed under Cooking