Sunday, May 19, 2019

One Bowl Buttery Corn Muffins


The best homemade cornbread muffins I've ever made! Easy recipe that can be made in just one bowl. Makes 12 Muffins**

1 stick melted butter (½ cup)
2 large eggs
¾ cup faux buttermilk*
2 T honey
½ cup sugar
1 tablespoon baking powder
1 teaspoon salt

¾ cup cornmeal
1 ¼ cup flour

Preheat oven to 400. In a large microwave safe bowl (glass or ceramic) melt the stick of butter. Stir in eggs, milk, honey, sugar, baking powder, and salt. Sprinkle cornmeal and flour evenly over the top. Stir with long fork or whisk until just combined. Bake at 400 degrees for 14-16 minutes or until golden brown and inserted toothpick comes out dry.

*faux buttermilk = scant tablespoon of vinegar plus milk up to 3/4 cup total volume

**I use the red silicone muffin pan from Aldi and the cups are a little bit bigger than the standard muffin tin.

Thursday, May 9, 2019

Kristi's Kitchen Hacks #2 - Baby Tasting Spoons!


I keep a stash of plastic baby spoons in my kitchen drawer right next to the stove and it has been life changing! This way I always have a tasting spoon while I'm cooking. I also use them for serving toppings at the table like sour cream, etc. They are just the right size and you aren't using up all your regular spoons!

Sunday, May 5, 2019

Cinnamon Streusel Topped Coffee Cake Muffins

Crumb Topping
1/4 cup melted butter (salted)
3 tablespoons white sugar
3 tablespoons brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup flour


Batter
1 1/2 cups flour
1/2 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 large eggs
3/4 cup milk
1/3 cup canola oil


Glaze
1/3 cup powdered sugar
1-3 teaspoon milk


Preheat oven to 375 degrees. Make crumb topping by melting the butter in a microwave safe bowl, preferably glass. Then stir in the sugars, cinnamon, salt, and flour until well mixed. It will form into small balls. Spread the mixture onto a silicon baking mat or sheet of parchment paper. Spread it into a thin layer and let dry.


In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In a large glass measuring cup or another bowl, whisk together milk, canola oil and egg. Pour wet mixture over dry ingredients and stir using a rubber spatula or long fork until just combined.


Scoop the batter into 10-12 muffin cups (I have a silicon muffin pan whose cups are slightly larger so in mine it makes 10 muffins). Break up the dried crumb topping with a ground beef masher or spatula edge until it is crumbly enough to sprinkle. Sprinkle crumb topping evenly over all the muffins, using your fingertips to gently press the crumbs into the batter. Bake for 20-24 minutes, or just until a tester inserted in the center comes out clean.


To make the glaze, combine powdered sugar and milk and stir until smooth and can be drizzled over muffins (adding more milk or sugar as necessary). When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. Allow glaze to set before serving.



Slightly adapted from http://damndelicious.net/2014/03/24/coffee-cake-muffins/