Sticky Toffee Muffin With Ginger Snap Crumble

Sticky Toffee Muffin With Gingersnap Crumble

Who says you can’t have dessert for breakfast? Serve with a side of warm toffee sauce and a dollop of whipped cream for extra decadence. Boiling the dates and adding baking soda breaks down the fibres so you can skip the step of puréeing. Use a large enough saucepan to let the date mixture double in volume when the baking soda is added. The toffee sauce can be made up to a week in advance and warmed in the microwave before dipping the muffin tops.
Ingredients:
Muffins
Nonstick cooking spray
1 cup (250 mL) dates, packed
½ cup (125 mL) currants
1 ¼ cups (310 mL) water
1 tbsp (15 mL) baking soda
¼ cup (60 mL) unsalted butter, soft
¾ cup (175 mL) dark brown sugar
1 egg
1 tsp (5 mL) vanilla extract
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) baking powder
1 tsp (5 mL) salt
Toffee Sauce
1 cup (250 mL) dark brown sugar
½ cup (125 mL) unsalted butter
1 cup (250 mL) 35% cream
10 gingersnap cookies

Directions:

Preheat oven to 350 °F (180 °C). Generously grease a 12 cup muffin tin with cooking spray.

In a large saucepan, bring dates, currants and water to a boil on medium high; reduce heat to low and simmer for 5 minutes. Take off heat; add baking soda and stir. Set aside.

In the bowl of a stand mixer fitted with paddle attachment, cream butter and brown sugar until pale and fluffy, about 3 minutes. Add egg and vanilla; mix until well combined. Set aside. In a separate bowl, whisk together the flour, baking powder and salt. Add flour mixture to the butter mixture in 3 additions alternating with the date mixture; mixing between additions until just combined.

For large muffins, divide batter between 9 of the cups using ½ cup (125 mL) of batter for each. For smaller size, divide evenly between 12 cups, filling about three-quarters full. Bake in centre of oven for 20 to 25 minutes or until a skewer inserted in centre comes out clean. Let cool 5 minutes.

Meanwhile, make the sauce. Bring the sugar, butter and cream to a boil in a large saucepan over medium heat. Simmer for 5 minutes, keeping a close watch, as it can boil over quickly. Remove from heat; reserve. Place the ginger snap cookies in a resealable plastic bag and smash with a rolling pin or the bottom of a sturdy glass until crushed into small chunks; reserve.

Line a baking tray with parchment. Remove muffins from pan and dip tops into toffee sauce. If the sauce has thickened too much, warm it slightly. Place on prepared tray and sprinkle with crushed ginger snap chunks. Serve warm or at room temperature. The muffins will keep for 3 days in an airtight container or frozen for up to 3 weeks.  

Makes 9 to 12 muffins

Raspberry Corn Muffins

Raspberry Corn Muffins

Ingredients:
3 cups all-purpose flour
1 cup sugar
1 cup fine cornmeal, such as Quaker
2 tablespoons baking powder
2 teaspoons salt
1½ cups whole milk
½ pound unsalted butter, melted
2 extra-large eggs
¾ cup good raspberry preserves

Directions:                                                                                                          
Preheat the oven to 350 degrees. Grease the top of a muffin pan and fill each cup with a paper liner.
In a large bowl, combine the flour, sugar, cornmeal, baking powder, and salt.
In a separate bowl, combine the milk, melted butter, and eggs. Pour the wet ingredients into the dry ones and stir with a rubber spatula just until the ingredients are blended.
Set the batter aside for 10 minutes to allow the ingredients to rest. With a standard ice cream scoop (you can also use a spoon), place a rounded scoop of batter into the paper liners, filling each one to the top.
Bake for 25 to 30 minutes, until the tops are lightly browned and a toothpick comes out clean. Cool slightly and transfer the cupcakes to a cooling rack. Allow to cool for 10 minutes.
Spoon the raspberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle of each muffin. Serve warm or at room temperature.   Yield:  12 large muffins

 

Morning Laurie Muffins

Morning Laurie Muffins

This recipe was given to me in 1986.  It was from a bakery on Cape Cod, MA.  In 1987, Gourmet magazine published the recipe.  It is a morning ritual for many to stop by for a cup of Joe and a muffin.  It is like starting your day with a slice of carrot cake.  So addictive and my favorite.

Ingredients:

1/2 cup raisins

1/2 cup chopped dates

4 cups all-purpose flour

2 cups sugar

4 teaspoons baking soda

4 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

4 cups carrots, peeled and grated

2 large green tart apples cored and grated

1 cup sliced almonds

1 cup sweetened shredded coconut

6 large eggs

4 teaspoons vanilla

1 1/3 cups vegetable oil

1 tablespoon finely grated orange rind

Directions:

In a small bowl, let the raisins and dates soak in hot water, to cover for 30 minutes.  

In a large bowl sift the flour, sugar, baking soda, cinnamon and salt.  

Drain the raisins and dates thoroughly and stir them into the flour mixture.with the carrots, apples, almonds, and the coconut.

In another bowl whisk together the eggs, vanilla, oil, and orange rind, and stir into the flour mixture until the mixture is just combined.  Line 30 1/2 cup muffin tins with muffin cups and divide the batter among them filling the 2/3 full.  Bake the muffins in the middle of a 350 degree oven for 20 to 25 minutes or until a tester comes out clean.  Cool on a rack.  Serve at room temp.

Sausage and Cheese Muffins

Sausage And Cheese Muffins. 

Easiest recipe ever: 

Ingredients:
1 cup bisquick mix, 
4 beaten eggs, 
1/2 tsp salt, (less if you wish) 
1 cup shredded cheddar cheese, 
1/2 lb ground sausage. cooked

Directions:
Mix ingredients together,  Spray muffin pan and fill 2/3 full of batter. Bake 20 minutes at 350*F.

Pina Colada Muffins

Pina Coloada Muffins

This is a recipe from Welcome Home.

Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 heaping cup sugar
1/2 cup sweetened coconut flakes
2 eggs, room temperature
1 cup buttermilk, room temperature
4 tablespoons butter, melted
1/2 teaspoon vanilla
1/4 teaspoon coconut extract
1 cup canned pineapple chunks, drained

*

Directions:

Preheat oven to 350 degrees and put muffins liners in muffin tin. Take out buttermilk and eggs, so they can come to room temperature. In a large bowl, mix together flours, salt, baking powder, sugar, and coconut flakes. Set aside.

In a medium-sized bowl, whisk together eggs, buttermilk, butter, vanilla, and coconut extract. Add wet ingredients to dry ingredients and stir until just combined. Don’t overmix or your muffins will be dry. Chop pineapple chunks to make mini chunks and then gently fold into muffin batter. Again, folding just enough to distribute pineapple bits. Sprinkle top with a little coconut that will toast during baking time.

Bake for about 25 minutes or until the tops of the muffins feel set when gently pressed. Cool a few minutes in the tin and then transfer to a wire rack to cool completely.