Bismark Doughnut Muffins

To me, you can’t get better than a warm, jelly filled Bismark doughnut. I love them. It’s a really good thing there is not a doughnut shop on my normal driving route because raspberry Bismarks are one of the foods I cannot resist. Really. Anybody wants to capture me and torture me for information – use a fresh Top Pot Raspberry Bismark as a reward for talking. I found a recipe today that I couldn’t wait to make – my favorite doughnut, turned into a muffin. How dee-lightful! I doubled the basic recipe because it said it only made 10, which is way not enough for my small group. Messed with the spices a little and made half with raspberry jam (topped with the cinnamon/sugar) and half with lemon curd (topped with powdered sugar…still brushed with butter first). These are a perfect alternative to my favorite doughnut. Fantastic!
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Spiced Wassail Muffins

I decided this morning that it had been too long since I made a yummy snack for my munchkins. I found a recipe for Spiced Raisin Muffins and decided that with a few adjustments they’d be perfect! I decided to name my creation Spiced Wassail Muffins because as I was baking them I realized they smell exactly like the pungent spiced drink I make in the fall. These muffins have all the classic flavors of my favorite warm-you-to-your-toes beverage. Orange, apple, cinnamon and cloves combine to make them truly special. I decided not to put the glaze on top because they tasted plenty sweet without it, but if I were serving these at a tea, baby shower, or taking them somewhere, I’d probably add a drizzle of icing just for looks. [Read more…]

Apple Carrot Bran Muffins

We are having an aerobics session at tomorrow’s MOPS. And, my table is on tap for breakfast foods. I figured I should bring something that’s not laden with sugar, butter and cheese. Drat. These muffins totally fit the bill. They are chock full of fruits and veggies – and almost no fat! They are moist, delicious and practically guilt free! Seriously. These are absolutely fantastic. Yippee! Bring on the workout! I’m ready. I hope tomorrow’s  exercise session is something like the included video. That would make me so happy. And probably would also make me fall on my face…but I’d be happy! [Read more…]

Awesomely Good Blueberry Muffins

Ok. This is way more like it. I decided to whip up another batch of muffins. I couldn’t just let my baking failure stay with me all day long. Since I didn’t have anymore sour cream and didn’t want to make a trip to the store, I used this recipe instead of trying the other one again.

The thing that drew me to this recipe was the strudel topping. I’ll admit it – I love me some buttery sugary topping. Mmmmm. It’s the delicious sweet crunch on an light and moist muffin. And, they come out of the wrapper perfectly! Hooray! I’d suggest making a double batch though – this recipe yields 8 muffins. Big ones, but still…only 8. [Read more…]

Bad Blueberry Muffins

Holy cow. It has been a long time since I baked something that turned out so badly. I’m posting this because I want you all to know that sometimes, even people who bake all the time with great success have total disasters. Messing up is no reason to stop trying! I’m sure this recipe is really great as it’s written – but I seriously goofed up by substituting  applesauce for the oil. That’s what I get for thinking  I could make a muffin that has lots of sour cream as an ingredient more healthy. [Read more…]

Blueberry Bran Muffins

A little healthy snack for those of you watching your calories at the start of the new year. Don’t we all have those 5 (cough!) – ok, 15 “Christmas cookie pounds” to lose? I certainly do. All my baking caught up with me this year. I modified this recipe so each muffin has a mere 100 calories – a perfect afternoon snack! And a terrific source of fiber. Did you know that women should be eating 25 grams of fiber daily? Men should be taking in 38 grams! Maybe let your guy have two of these muffins to help him along. They are moist and delicious – you wouldn’t even know how healthy they are if I didn’t tell you so.
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Pumpkin Spice Muffin Tops

I first made this recipe when my daughter was two years old. She had a severe dairy allergy, which was horrible in a lot of ways, but it killed me that she couldn’t bake with Mommy or eat any of the stuff I made. I took this recipe and altered it, using rice milk and soy butter in the icing and replacing the butter in the cookie for applesauce. The result was so fabulous and fun. A muffin top cookie without having to use a muffin top pan. I had a friend request a diary free cookie recipe today and this is what I gave her. These are also delicious with tea and coffee or for an after-school snack for those munchkins coming in from the cold. [Read more…]

Cinnamon Sugar Doughnut Muffins

Sometimes, you just want a doughnut. If you’re like me, you have trouble justifying the drive to a bakery just to buy one, so you get a dozen. And then eat them all. Not good. Here’s my take on a mini-muffin that tastes just like a delicious doughnut. Without the guilt. The original recipe for this used butter, I like to substitute applesauce wherever I can – and always have success when using it in muffins or bread. These are light and delicious. Bet you can’t eat just one! I’m glad I’m heading out of the house – otherwise there’s no way these would make it to the meeting I’m taking them to tonight!
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Spiced Pumpkin Muffins

This recipe makes a TON of muffins – three dozen perfectly sized ones. Or, you can make three 9×5 inch loaves out of it. Great for sharing! I’m taking these to MOPS tomorrow. I did some plain, some with chocolate chips added and some with candied walnuts on top. You could also add raisins soaked in some rum if you like. Or cranberries. For each dozen muffins, you’ll need 1/2 cup of whatever you’re mixing in. As always with spiced breads, I round my measurements of spices.

I took the original recipe and messed with it a bit. For starters, there is no oil or butter in my version – you will be AMAZED how fantastically moist these are using applesauce. Obviously if you put chocolate chips in, that decreases the “healthy factor” a bit, but still. No butter or oil? Superb! Also, I like the flavor of a mix of brown and white sugars much better than using all of one variety – but if you don’t have two cups of each, I’m sure these would still be great with mostly (or all) just one kind of sugar.

Spiced Pumpkin Muffins w/Candied Walnuts


Spiced Pumpkin Muffins

3 cups canned pumpkin puree
1 1/2 cups unsweetened applesauce
2 cups white sugar
2 cups brown sugar
6 eggs
4 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix together the pumpkin, applesauce, sugars, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended. Add chocolate chips, raisins or anything else you’d like to add.
  3. Scoop batter into greased cupcake pans. Or divide the batter evenly between three 9×5 inch loaf pans that have been greased and floured. Top with candied walnuts if desired.
  4. If doing muffins, bake 20 minutes or until toothpick inserted comes out with just a couple of crumbs. For loaves, bake for 1 hour. The top of the loaf should spring back when lightly pressed.
  5. For muffins, cool 3 minutes in pans, then remove to a wire rack. For loaves, cool 10 minutes in pan, then slide a paring knife around the outside edge then remove to a cooling rack.

Apple Strudel Muffins

Yesterday, my power was out the entire morning and most of the afternoon. It was very frustrating. I realized how completely addicted I am to my computer. When the power came back on, my monitor got fried and now won’t display anything. Computers are pretty worthless without a screen to show you what it’s doing. So, I’m typing on my little pink laptop – and having to stoop to non-RAW/unedited photos because this computer doesn’t have a program on it that can read RAW file format. Sigh. Woe is me.

None of these issues however, can stop me from baking. And, amazingly enough, these muffins taste just as good without the fancy-pants photo. The shredded apple gives moisture and flavor to the entire muffin while the apple chunks add that extra “Oh! I’m eating an apple muffin!”. This recipe makes 12 normal sized muffins, or 6 jumbo/bakery style muffins.


Apple Strudel Muffins



Apple Strudel Muffins

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
2 tablespoons applesauce
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
1 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup peeled and chopped apples*
1 cup peeled and shredded apples* (use the biggest holes on your grater)
*Total, you’ll need about to large apples

Strudel Topping

1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan, or use paper liners.
2. In a medium bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg and salt.
3. In a large bowl, beat together butter, sugars, applesauce and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Using an ice cream scoop, spoon the mixture into the prepared muffin pan. Batter will be thick like a cookie dough.
4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan. Depending on how much sweetness you like, you’ll either use about half the mixture (like me) or more to your taste.
5. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.

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