Recipe #82: Molasses, Raisin and Bran Muffins

Molasses-Bran Muffin

This recipe called for molasses, bran, and raisins. I was able to find a variety of such recipes, and I chose Moist Molasses Bran Muffins from the Bob's Red Mill website. It was a good recipe and I made it according to the directions (except for the whole wheat flour, which I substituted with graham flour). They came out a bit flat, however, but that may have been because there was not only graham flour but wheat bran included. The amount of molasses (1/2 cup) made for a very strong molasses flavor, which I quite liked. I thought they were nicely fibrous, too, or "woolly," as I like to call it, reminding me of a nubby wool sweater, the kind you'd find in Northern Scotland, for instance. My tasters also enjoyed them. I would definitely make these again. I rate them 5 out of 5. (I'm such an easy grader!)

Next up: Mushroom Muffins

Recipe #81: Mincemeat Muffins

Mincemeat Muffins
taken from Dinner With Julie

The 201 Muffins recipe for Mincemeat Muffins called for mincemeat and walnuts--pretty simple, really. I found several mincemeat muffin recipes on the internet, but decided to go with Mincemeat Muffins from the website, New England Today Food. The recipe suggested using homemade mincemeat, which I would have done except it requires at least two weeks to "cure." Since I didn't have that much time, I decided to buy some already prepared. Or at least I did until I realized mincemeat is no longer as easy to come by as it was when I was a child. I guess it's less popular than it once was. I still like mincemeat, though, and finally did track some down (a bit expensive) and used it in the recipe.

Since mincemeat without the meat (the only kind I would consider these days) is really just apples, raisins, spices and orange/lemon peel, the muffins came out tasting like other raisin/apple combinations. They were tasty, though not terribly sweet, which was fine with me and my tasters. Mincemeat muffins, though, are not at all like mincemeat pie, as the mincemeat is distributed throughout the batter and doesn't really assert itself very much, so I was a little disappointed at that.

I did enjoy them, however, and might even make them again. I rated them 5 out of 5.

Next up: Molasses, Raisins and Bran Muffins

Recipe #80: Marmalade-Almond Muffins

Marmalade-Almond Muffins

This recipe in 201 Muffins called for marmalade and almonds, which was, as it turned out, an easy combination to find on the internet. I chose the recipe Marmalade Almond Muffins, which appeared in the website, The Australian Women's Weekly Food. I had to make a few adjustments to the recipe, however--some had to do with the measurement differences between U.S. and Australia (we go with volume; they go with weight). But there were other changes, too: the recipe called for self-rising flour (I made my own and used some white whole wheat), butter (I used oil), caster sugar (I used brown sugar), flaked almonds (I used chopped almonds), and milk (I used buttermilk). I did stick with the 3/4 cup of marmalade and the two eggs, however!😊 After 80 recipes, I feel pretty confident about making changes to ingredients.

These muffins were very good--hearty and nicely orange flavored. I did put on the marmalade glaze recommended in the recipe. That made them a little sweeter. My tasters also enjoyed them. I rate these 5 out of 5.

Next up: Mincemeat Muffins

Recipe #79: Maple-Pecan Muffins

Maple-Pecan Muffins

This recipe called for maple syrup and pecans as the main ingredients. I decided that apples would be a good fruit addition to this combination, so I looked for a recipe with all three ingredients. I found one called Apple, Maple & Pecan Whole Wheat Muffins, taken from the website, Butter Lust. I pretty much went by the recipe except for using buttermilk instead of milk, and I added a crunch topping.

These muffins were delicious: moist, flavorful and hearty--everything I want in a muffin. My tasters also enjoyed them very much. I would definitely make these again.

Rating: 5 out of 5

Next: Marmalade-Almond Muffins

Recipe #78: Maple Bran Muffins

Maple Bran Muffins

The recipe in 201 Muffins used whole wheat flour and wheat bran, 1/2 cup maple syrup and walnuts. I couldn't find a recipe that called for wheat bran, so I used one that called for bran flakes and 1 full cup of maple syrup that I found on Genius Kitchen, Maple Bran Muffins. It also used raisins and walnuts. It had very little fat so the muffins had fewer calories.

For the cup of flour in the recipe I used white whole wheat flour, along with the bran flakes, the maple syrup, and the walnuts. But instead of raisins I used dried cranberries, which made them more tangy and healthier, as well.

I think the muffin recipe did not call for enough leavening, because they did not rise very high, as you can see from the photo. They were wonderfully moist, however, and very good tasting, I thought. My tasters also enjoyed them. I would probably make these again, but maybe with a different recipe.

I rated these 4.5 out of 5, mostly because of the lack of height.

Next up: Maple Pecan Muffins

Recipe #77: Mango Muffins

Mango Muffins

The recipe in the book, 201 Muffins, called for mangoes and almonds, honey and coconut flavoring. I chose a recipe from the website, Tasty Seasons, for Whole Wheat Mango Muffins.

I used whole wheat pastry flour in place of the whole wheat/all purpose flour combo of the recipe. I also used frozen mangoes since I couldn't find fresh at my local store; I used almonds and honey, and in place of coconut flavoring I used coconut rum. I also decided to add cinnamon chips, which gave them some added sweetness as well as spiciness.

My tasters enjoyed them and I thought they were very good, although I think that mangoes have an unusual flavor that I believe is an acquired taste. I probably won't make them again for that reason, but I do have a lot of leftover mango chunks, so I will need to make something with them. We'll see . . .

I rated these 4.5 out of 5.

Next: Maple Bran Muffins

Recipe #76: Lime Flavored Muffins

Lime Flavored Muffins

The recipe in 201 Muffins, Lime Flavored Muffins, included chocolate chips, which I found very intriguing. I do love citrus and chocolate together: chocolate dipped strawberries, orange gel-filled chocolates, raspberry and chocolate. So a lime and chocolate combination was bound to be good. And indeed it was!

I chose the recipe, Lime Chocolate Chip Muffins, from the website Crumbs&Chaos. I followed it for the most part, except to add chopped almonds for texture, and to top with a granulated sugar glaze rather than powdered sugar (because I didn't have any). I used fresh lime juice and lime zest and mini chocolate chips.

The muffins were delicious! Some of my tasters said "amazing," and "heavenly" to describe them.  So I would definitely make these again. Rating: 5 out of 5.

Next: Mango Muffins

Recipe #75: Lemon-and-Poppy Seed Muffins

Lemon Poppy Seed Muffins

For the recipe in 201 Muffins, Lemon-and-Poppy Seed Muffins, I chose a recipe I've used before, but not in the muffins project: Perfect Lemon Poppy Seed Muffins, at the website, Mel's Kitchen Cafe, although I used a confectioner's sugar glaze instead of the sugar crystals called for in that recipe.

The muffins came out very lemony, but also sweet, thanks in part to the sugar glaze. It was a very nice combination. I thought they were delicious and so did my tasters. I especially liked the amount of poppy seeds in these: a lot.

I rated these muffins 5 out of 5.

Next: Lime Flavored Muffins

Recipe #74: Irish Coffee Muffins

Irish Coffee Muffins

I was surprised to find a number of recipes on line for Irish Coffee Muffins (the recipe in 201 Muffins). Most had Kahlua as well as Irish Whiskey, but since I didn't have Kahlua, I chose a recipe that used plain coffee instead of coffee liqueur. This recipe, Irish Coffee Muffins, came from the website, Upstate Ramblings. It uses coffee instead of coffee liqueur, and Irish Whiskey. The flour called for was not specified, so I decided to use graham flour; and in place of the sour cream, I used buttermilk, and then added 3 T margarine to compensate for the lack of fat in the buttermilk. I also added walnuts, not called for in the recipe.

The muffins came out browner than the ones pictured on the website, and the darker flour made for a heartier muffin. They didn't take nearly as long to bake as the recipe suggested--only 16 minutes as opposed to the 20 given in the recipe--but I'm finding that's the case with most recipes, perhaps due to my oven or possibly the size of my muffin tins.

These were not overly sweet and were quite good. I could barely taste the whisky and coffee, however, perhaps due to the whole wheat pastry flour's strong flavor.

My tasters enjoyed them, and I would make these muffins again, certainly.

Rating: 5 out of 5.

Next up: Lemon and Poppy Seed Muffins

Recipe #73: Honey-Oatmeal Muffins with Fruit

Honey-Oatmeal Muffins
Taken from Food&Wine

This recipe in 201 Muffins called for honey, of course, but also dried fruit. Bakers could choose their own fruit, it seems, so I chose cranberries and apricots. The recipe I chose, White House Honey-Oat Muffins, from the Food &Wine website, called for honey, oatmeal, and other flours. I added the dried fruit and walnuts. I must say, though, that this recipe did not produce a muffin that was as good as the one I used last time. The muffins were drier and not as flavorful. I'm guessing the apricots had something to do with that, since they tend to have less flavor in the dried version. But I'm really not sure. I won't be making these again, though.

My tasters liked them, but didn't rave. That was the way I felt, too, I must say.

Rating: 4 out of 5, just for lack of flavor.

Next: Irish Coffee Muffins

Recipe #72: Honey-Graham Muffins

Honey-Graham Muffins

This recipe in the 201 Muffins book called for graham flour (as well as corn flour, which I ignored). It turns out that graham flour is the same as whole wheat pastry flour (who knew?), but I did buy some graham flour. The recipe I ended up using was Healthy Whole Wheat & Honey
Applesauce Muffins, from the website Five Heart Home. That recipe included honey and applesauce and whole wheat pastry flour, so I used my graham flour, added walnuts and instead of the streusel topping recommended by the recipe, I used a crunch topping with cinnamon chips. They came out really delicious! Moist, just sweet enough and hearty. The crunch topping with the cinnamon chips made them perfect.

My tasters agreed. I would make these muffins again, definitely!

Rated 5 out of 5. I know, I'm an easy grader.

Next: Honey-Oatmeal Muffins with Fruit.

Recipe #71: Honey-Currant Muffins

Honey-Currant Muffins

The recipe in the book, 201 Muffins, called for graham flour, honey, currants, and amaretto. I couldn't find any recipes with those specific ingredients, so I opted for ones that had honey and some kind of heftier flour and/or raisins. I found two recipes that would work (with some tinkering), but since I couldn't decide which to make, I made both, ending up with more than two dozen muffins.

For the first recipe, I chose Honey Muffins from the Kellogg's website. It didn't call for whole wheat flour, but it did require 1/2 cup honey and All-Bran cereal, a substitute for the whole wheat flour. For the second recipe, I chose Yogurt Honey Muffins, from Kraft Canada's website. In this recipe, we we were to use whole wheat flour, honey (1/4 cup) and raisins. I decided that combining these two recipes would be too risky, so I made both. To get closer to the book's recipe, to each batch I added currants (rather than raisins for the Yogurt Honey Muffins); then to approximate amaretto (which I didn't have), I used chopped almonds. To replace the milk ingredient in each, I used buttermilk. In the photo, the muffin with the dark paper and a darker color is the Yogurt Honey Muffin; the other, lighter colored muffin is the Honey Muffin.

While the two recipes were similar, the muffins were different in interesting ways. Paradoxically, the extra honey (1/2 cup versus 1/4 cup) in the Honey Muffins made for a less sweet muffin, perhaps because brown sugar is sweeter than honey. (I never would have guessed that.) The Yogurt Honey Muffins were also moister than the Honey Muffins, though I'm not sure why. Perhaps it was because they had more liquid in them, or because the flour was not as dense (half was all-purpose flour; half cereal).

In any case, they were both good tasting and my tasters enjoyed them. I ended up having to give a half dozen away because there were too many for us to eat. I'm sure the recipients were appreciative, though I haven't gotten any feedback on that as yet.

I rate these as 5 out of 5 (with my additions, of course).

Next up: Honey Graham Muffins

Recipe #70: High-Protein Muffins

High-Protein Muffins

The recipe in 201 Muffins called for canola cereal as the principal source of high protein. Since I didn't know what that is or how to get it, I decided to use the Basic Muffins recipe from King Arthur Flour and combine flours that were high protein. I settled on whole wheat, buckwheat, barley and bran, all of which have a greater amount of protein than all purpose flour. I also added some other high-protein ingredients: walnuts and raisins, with a crunch topping that included mini-chocolate chips.

The muffins turned out a little strange, but they were good tasting, hearty and not very sweet. My tasters enjoyed them, too! They get full marks: 5 out of 5.

Next up: Honey Currant Muffins

Recipe #69: High-Fiber Muffins

High-Fiber Muffins

The recipe in the book, 201 Muffins, called for canola cereal as the principal ingredient. While it's probably high in fiber, canola cereal didn't sound like something I wanted in a muffin (or something I could even find), so I chose a different recipe for high fiber, one I found on the Bob's Red Mill website, "Bob's High Fiber Bran Muffins."

The fiber in this recipe came from whole wheat flour, wheat bran, and raisins. To give them even more fiber, I added chopped up pears and walnuts. They came out very tasty and with a lovely texture--woolly, I call them--like a wool sweater with lots of nubs.

My tasters really loved them and they were also good for you--low fat as well as high fiber.

I would definitely make them again. I rate these muffins 5 out of 5. Thanks, Bob!

Next: High Protein Muffins

Recipe #68: Herbal Muffins with Polenta

Herbal Muffins with Polenta

Finding a suitable substitute for this 201 Muffins recipe was a little challenging. I'd never heard of using polenta in baking, so I had to learn about the grain. It's actually corn grits, so not so unusual as I thought. I finally ended up using a recipe from a British website called The Flexitarian, and since these muffins were supposed to be savory rather than sweet, I chose a vegetarian recipe, Olive & Red Pepper Polenta Muffins. Since the book's recipe used onions, I substituted the red pepper in the online recipe with onions, and instead of the cheddar cheese called for in the recipe, I used mozzarella cheese. I kept the olives but substituted green olives. Then I used Italian seasoning mixture in place of the thyme. I sprinkled a few sunflower seeds on top for added texture. I called them Italian Corn Muffins.

They came out rather well, I'd say. In fact, they were delicious, though rather spicy--in a good way. My tasters enjoyed them. I would definitely make these muffins again, perhaps more closely adhering to the online recipe.

I rate these muffins 5 out of 5.

Next: High Fiber Muffins

Recipe #67: Hawaiian Muffins

Hawaiian Muffins

Hawaiian Muffins are so named because of the macadamia nuts, pineapple, and brown sugar in the ingredients. The recipe I chose for this week came from the Pillsbury.com website, "Pineapple Macadamia Muffins." They turned out very well--nicely high-fiber and sweet. The recipe called for whole wheat flour, canned pineapple, brown sugar and macadamia nuts. They also had a nice crunch top.

Macadamias are wonderfully flavorful--I don't understand why anyone would want to flavor them with garlic or some other such coating as you find in snack mixes. These were delicious muffins, mostly due to the macadamias. They were also fairly healthy--not only white whole wheat flour, but some of the fat was substituted by applesauce, adding that nice apple flavor as well. The pineapple also added fiber and flavor, as well as sweetness.

I would definitely make these again. My tasters mostly enjoyed them--one stated he thought the combination was a little odd, though he ate them anyway😉.

Rating: 5/5

Next up:     Herbal Muffins                                                         

Recipe #66: Heirloom Muffins

Heirloom Muffins

Heirloom Muffins, as it turned out, are a particular kind of muffin with raisins being the principal ingredient. Yet they are not just any raisin, but raisins soaked or simmered in liquid to make them plump up prior to being incorporated into the batter. In the recipes I consulted, the liquid is most often water, but in the recipe included in the book, 201 Muffins, the liquid was brandy. I ended up using a couple of recipes: an Heirloom Muffins recipe and a Rum Raisin Recipe to come up with the approximation of the book's recipe.

I decided to soak the raisins in a mixture of triple sec and Drambuie over night. They did plump up nicely and gave the muffins texture and a nice flavor. I used a mixture of whole wheat and all-purpose flour which gave them a heartier heft. Otherwise they were a rather plain muffin, but good tasting. My tasters enjoyed them, as did I.

I rate these 5 out of 5.

Next up: Hawaiian Muffins

Recipe #65: Grape Muffins

Grape Muffin

For these muffins, I used a recipe from a private blog, Delishar, authored by a woman who lives in Singapore. The recipe in 201 Muffins did not include grapes; it used grape jelly and grape yogurt. I decided there was no reason not to use grapes in the recipe, so having found "Grape Muffins" and one other recipe at Genius Kitchen with the same name, I decided to slightly modify the Delishar muffin by adding regular sugar instead of caster sugar, upping the quantity to 1 cup instead of the 1/2 cup called for in the Delishar recipe.

The muffins came out well, I think. The grapes were chopped and had an interesting, rather delicate texture and flavor--different from the usual fruit added to muffins. They were sweet, but not terribly so. And they seemed to be moist enough, though I'm still struggling with that.

I rate these muffins 5 out of 5. My tasters all enjoyed them.

Next: Heirloom Muffins

Recipe #64: Granola Muffins

Granola Muffins

The recipe in 201 Muffins was pretty standard, so I had no trouble locating several Granola Muffins recipes on the internet. I started with one from King Arthur Flour, "Buttermilk Granola Muffins," that looked really nice but produced muffins that were not as good as I expected. I think that the lack of eggs made the muffins not hold together well, causing them to fall apart, even before I got them out of the pan. They were also chewier than I would have liked.

So, since I still had granola left, I decided to try a second batch with a different recipe, one with more conventional ingredients (including eggs), "Crunchy Granola Muffins," from Betty Crocker. I added raisins since the recipe called for raisin granola, and my granola didn't have raisins. Those came out much better; though they weren't as sweet, they held together nicely and had a better texture and a good flavor.

My tasters enjoyed them, one saying they were "delicious." I rated them 5 out of 5.

Next: Grape Muffins

Recipe #63: Garlic Corn Muffins

Garlic Cheddar Cornbread Muffins

For these muffins, I chose a recipe from a private web site, Alida's Kitchen, called Garlic Cheddar Cornbread Muffins. They had quite a bit more cheese than the original recipe in 201 Muffins, but they were good tasting and I think really benefited from the addition of cheese as the garlic would have otherwise been too overpowering. It was strong enough as it was.

I thought the muffins tasted good, though they were a bit dry. (I'm starting to think over-mixing is probably the problem.) I like the addition of buttermilk or yogurt and I've read it causes the muffins to be moister. So I may go with that from now on. We'll see. I also like the less dark muffin that means I will be trying a lower temperature (375°F) even when the recipe calls for a high temperature.

I made these for a pot luck dinner; no feedback from the other diners (so far, anyway). But I thought they were adequate--garlicky and spicy, but good.

I rate these 4 out of 5, just because of the dryness.

Next: Granola Muffins

Recipe #62: Gingerbread Muffins

Gingerbread Muffins

For this recipe, which was quite similar to Ginger and Molasses Muffins, I chose a Betty Crocker recipe, Gingerbread Muffins. This recipe had the added bonus of chocolate drizzle on the top. They used white chocolate, but since I didn't have any of that, I chose to use dark chocolate. It tasted fine, anyway, though my tasters thought it was a bit unusual. I don't think it was, since spiced chocolate is a fairly common treat. I also added pecans, which was a waste of pecans, as it turned out, since I barely noticed they were there.

They came out a bit dry, I think, which may be due to my oven's being too hot. I may try to use a lower heat or bake them less time if I ever bake them again. I've read, too, that over-mixing can cause dryness, so I'm going to watch out for that.

They were good tasting and hearty, however, so I rate them 4.5 out of 5.

Next: Garlic and Corn Muffins

Recipe #61: Ginger-and-Molasses Muffins

Ginger-and-Molasses Muffins

This recipe in the 201 Muffins book called for ginger, molasses, other spices, graham flour, pecans and raisins. I found a recipe that was similar on the Quaker Oats website: Molasses Spice Oatmeal Muffins. They had lots of ginger and other spices, whole wheat (rather than graham) flour, and molasses. The addition of the oats made them that much better. In keeping with the book's recipe, I included raisins and walnuts (instead of pecans). They came out quite robust, as I told my tasters, which is, I think, a step above hearty. My tasters said they were very good, though. And I agree! They have a nice texture with all the whole grain ingredients, but were pretty sweet, too, thanks to the applesauce (lowering the fat content), molasses, and brown sugar. The Quaker recipe included an orange glaze, but I chose to top them with a nice crunch topping. Orange didn't seem to go with molasses, in my opinion.

This recipe was a good one. I'll keep an eye out for more Quaker recipes in the future.

I rate these muffins 5 out of 5.

Next: Gingerbread Muffins

Recipe #60: German Muffins

German Muffins

German muffins are apparently a particular type of muffin. When I looked for a recipe for these muffins, I found several that had nearly identical ingredients. I ended up with one from the website Genius Kitchen, called "Old German Muffins." The recipe in 201 Muffins called for hazelnuts, but all the others used almonds, so that's what I used.

The muffins came out good tasting, slightly sweet, but plain. I'm not sure what makes them German muffins, but they remind me somewhat of almond cookies or scones. Are those German influenced? I don't know.

The batter was very thick, so I added about 1/3 cup milk so I could stir in the almonds and raisins. If I ever make these again, I will add the extras into the dry ingredients first.

The recipe called for a tablespoon of rum. Since I didn't have rum and was unwilling to buy a bottle just for a tablespoon, I decided to use Drambuie, which was close to the flavor of rum, I thought. At any rate, such a small amount of any flavor would not have been detectable.

My tasters also thought they were good.

I rate these muffins 4.5 out of 5, mostly because of the lack of enough liquid.

Recipe #59: Garden Herb Muffins

Garden Herb Muffins

The recipe in 201 Muffins called for carrots, onions, and several herbs, including garlic. They were obviously supposed to be dinner muffins, so I looked for a savory carrot muffin recipe and I did find several, but they all called for a much larger amount of carrots than the book's recipe. After searching for a while, though, and not finding a recipe that was close to the one in the book, I chose one of the carrot muffin recipes.

The one I chose turned out quite well: Savory Carrot Muffins, from the website Maria Ushakova. I changed it a bit, using regular unbleached flour instead of spelt, adding 1/2 cup green onions in place of an equal amount of carrots, adding some grated cheese and sunflower seeds, and using slightly different herbs. The muffins came out with a nice texture. They were not at all sweet, which was fine, since they were supposed to be savory muffins. And they tasted very good, I thought, as did my husband.  I made the mistake of using muffin papers, which did not come away from the muffins completely, I think maybe because there wasn't a lot of fat in the muffins.

One of my tasters was not thrilled with them. She said they were "just okay," perhaps because they weren't sweet or maybe because they didn't come away from the papers very well.

I don't know if I'd make them again, since they have more calories than is useful for a dinner muffin.

I rate them 4 out of 5, mostly for the few little problems I had with them.

Next: German Muffins 

Recipe #58: Fruity Buckwheat Muffins

Fruity Buckwheat Muffins

For this recipe, I needed a muffin that contained buckwheat flour as well as apples and dates. I chose an apple muffins recipe from the King Arthur Flour website, "Apple Muffins," to which I added dates, walnuts, and buckwheat flour. The King Arthur Flour website recommended that no more than 25% of the flour should be buckwheat, since buckwheat has no gluten and can't be fully substituted for wheat without losing wheat's important properties, such as elasticity.

These muffins came out great! They were moist, chewy, hearty with a wonderful texture, thanks to the dates and walnuts. The recipe also included a nice crunch topping which really made the muffins perfect--just sweet enough.

The King Arthur Flour website is an excellent source for great recipes. I will definitely make these muffins again. My tasters enjoyed them and agreed that they should be rated 5+ out of 5.

Next week: Garden Herb Muffins

Recipe #57: Fruit-Filled Muffins

Fruit-Filled Muffins
taken from Bake or Break

I obtained this recipe from the website, Bake or Break. The recipe is "Jam-Filled Doughnut Muffins." The 201 Muffins recipe called for a muffin that was filled with jelly or jam, and these seemed close to that.

The muffins turned out fairly plain, made with all-purpose flour and granulated sugar and other ingredients found in a plain muffin. The sugar and cinnamon dusting (on top of brushed-on melted butter) along with the jelly in the center made the muffins sweeter and more like jelly doughnuts, which was fun. I used three different types of jelly in the 20 the (doubled) recipe produced: apricot, strawberry, and raspberry.

They were good muffins, though the jelly slipped to the side in a few of them. My tasters enjoyed them. I don't know if I'd make them again, though, since they were a little too plain for me.

I rate these 4.5 out of 5.

Recipe #56: Fresh Pumpkin Muffins

Fresh Pumpkin Muffins

This recipe called for fresh pumpkin (that is, not canned or pureed) to be grated into the batter, much like carrots or zucchini. That was kind of interesting to me, but I had a hard time finding a recipe that used fresh pumpkin.

I did eventually locate a recipe on the web from Recipe Link, Grated Pumpkin Muffins, but then I had the problem of finding the ingredient needed: fresh pumpkin. Only at Halloween or Thanksgiving, it seems, are there pumpkins available.

So, I decided (upon considering the internet community's suggestions) to substitute an autumn vegetable that was available: sweet potatoes! I know, that seems an unlikely alternative, but it actually worked out great and gave the muffins a wonderful texture and flavor (that was, in fact, not unlike pumpkin). I followed the recipe, using whole wheat pastry flour and adding raisins. I also used applesauce instead of oil and added pecans.

They turned out great and I believe I would make them again. My tasters agreed!

I rate these 5 out of 5.

Next up: Fruit Filled Muffins

Recipe #55: Fresh Peach Muffins

Fresh Peach Muffins

These muffins turned out well. I used a recipe from Genius Kitchen that included oatmeal (Peach Oatmeal Muffins) and it made the muffins chewier and heartier.

I used canned peaches (no lovely fresh, ripe peaches could be had at this time of year) and added pecans which always seem to be appropriate for any muffin (just ask my husband!).

They were quite good; my tasters agreed!

I rate these muffins 5 out of 5.

Next up: Fresh Pumpkin Muffins

Recipe #54: Fresh Fruit, Oat and Bran Muffins

Fresh Fruit Muffins

For this recipe I chose the King Arthur Flour Basic Muffins recipe that I'd used to make Dried Fruit Muffins a few weeks ago. The recipe works just as well for fresh fruit, so I made the muffins with chopped peaches and apple chunks and added walnuts and oatmeal (which I hadn't done with the Dried Fruit version).

They came out very well; my tasters enjoyed them. They weren't very sweet, but were filled with good things and so were good tasting and nicely textured.

I rate these muffins 5 out of 5.

Next up: Fresh Peach Muffins

Recipe #53: Fig-All-Bran Muffins

Fig-Bran Muffins

For this week's muffins, I skipped the "E" muffins--I wasn't much interested in "eggless" muffins. So, on to the "F" muffins, the first one being Fig-All-Bran Muffins. I found a recipe on Food Network's website, Fig Bran Muffins. The ingredients make for a very hearty muffin. They tasted good, but I realized I'd forgotten how many seeds figs have. Eating these muffins meant reminding myself that I wasn't eating dirt particles or ground glass or egg shells, but the normal seeds that figs have. It was a bit disconcerting, but I liked them well enough. One of my tasters said he was looking forward to eating them because he loves Fig Newtons. I told him they were like whole wheat Fig Newtons, so he would probably like them, but I don't know if he did.

My other tasters liked them, despite the grittiness of the seeds. They said they knew there were seeds, but didn't mind them.

I think these muffins were successful, although I probably wouldn't make them again because I've decided I don't really like the seeds, at least, not in muffins.

I rate these muffins 4.5 out of 5.

Next: Fresh Fruit Muffins

Recipe #52: Dried Fruit Muffins

Dried Fruit Muffins

For Dried Fruit Muffins (page 26 in 201 Muffins), I found a nice all-purpose muffins recipe from King Arthur Flour's website, Basic Muffins (with berry and oatmeal versions).

This was a very nice recipe that could be adjusted to any type of fruit or flour. I chose to use whole wheat pastry flour, and added dried apricots, raisins, cranberries, and dates. The muffins came out well, I think. My tasters enjoyed them, too.

I rate these muffins 5 out of 5.

Next: Fig-Bran Muffins

Recipe #51: Double Chocolate Muffins

Skinny Double Chocolate Muffins
taken from website

Continuing with the "D" muffins that are versions of other letters--"C" in this case--we have double chocolate--that is, chocolate chocolate-chip muffins. For this recipe I found "Skinny Double Chocolate Muffins" at Sally's Baking Addiction website. They seemed a good alternative to the more decadent chocolate muffins, and they were very good, though not very sweet.

One of my tasters seemed surprised that a muffin called double chocolate would not be sweeter. They seemed "healthy," he said. And they were lighter and healthier, what with the whole wheat flour, honey, and yogurt along with the chocolate chips. Another of my tasters said they were very good and she would like more! She didn't mind their being less sweet.😉

I would make these again, I think, as they were satisfying.

I rate these muffins 5 out of 5.

Next up: Dried Fruit Muffins. 

Recipe #50: Dill Muffins

Cottage Cheese and Dill Muffins

For this recipe I chose Cottage Cheese and Dill Muffins from the website, Genius Kitchen. These muffins were very good. They had a nice cheesy flavor with just the right amount of dill seasoning. They were light, not too sweet, and perfect to accompany soup or chili. My tasters enjoyed them, even though at first they balked at the idea of a dill-flavored muffin.

I would definitely make these again.

I rate these muffins 5 out of 5.


Next: Double Chocolate Muffins

Recipe #49: Deluxe Orange Muffins

Deluxe Orange Muffins

It seems we are regressing, going back to earlier letters of the alphabet and adding words that place them in the "D" category. Deluxe Orange Muffins is no exception. These are much like citrus muffins, except they are a bit fancier, mostly because of the addition of orange liqueur and sour cream (I used yogurt). I got my recipe from a website called Food Lust People Love, The recipe is called Grand Marnier Orange Muffins.

The muffins were quite good--light, orange-y and tasty. My tasters liked them very much. I rate these 5 out of 5.
Next: Dill Muffins

Recipe #48: Date-and-Nut Muffins

Date Walnut Muffins

For this recipe I went with a selection from Serious Eats, Date Walnut Muffins. They were quite good, although I think I may have over baked them, as they came out drier than I would have liked. My tasters liked them, however, so I guess they were a success!

I would rate them a 4 out of 5, although they may have been better if I'd not over baked them.

Next: Deluxe Orange Muffins

Recipe #47: Dark-and-Moist Bran Muffins

Dark & Moist Bran Muffins

For these muffins, I used a recipe from Bob's Red Mill flours site: Moist Molasses Bran Muffins. They were delicious! As you can see from the photo, there is red sugar on top of the muffins--that was supposed to have been in a heart shape--for Valentine's Day and because the muffins are heart-y. Hah! Anyway, the shape melted away during baking, alas!

My tasters also enjoyed these and were happy that they were--as one put it--guilt free (low fat, high fiber).

I would definitely make these again as they were very good. I rate these muffins 5 out of 5.

Next up: Date-and-Nut Muffins

Recipe #46: Crunch-Apple Muffins

Apple Crunch Muffins

For these muffins, I chose a recipe for apple muffins with a crunch topping, though the original recipe in 201 Muffins did not mention a crunch topping (despite its title--one of the flawed recipes, I think, since the photo seemed to show a crunch topping). The recipe I used came from the website, Mr. Breakfast, authored by Eddy Chavey, who is a self-proclaimed breakfast expert (and graduate of Los Angeles' New School of Cooking).

These muffins were very good, though they tasted a lot like coffee cake to me. The crunch topping was the best part, but I also liked the big-ish chunks of apple in them. My tasters all enjoyed them, one saying they were his "favorite so far."

I rate these muffins 5 out of 5. Next, we will finally pass out of the "C" muffins with Dark-and-Moist Bran Muffins. Like the Crunch-Apple muffins that brought us back to the "As," these first "D" muffins will return us to the "Bs."

So stay tuned!

Recipe #45: Crumb Muffins with Raisins

Crumb Muffins with Raisins

Crumb muffins are muffins made with bread crumbs that replace part of the flour. It's an old process that goes back to the middle ages in Europe, when people used stale bread crumbs to make all manner of baked goods. These days, you don't see bakers using bread crumbs much, but people still use graham cracker crumbs, cookie crumbs, and cereal crumbs in baking. So it really isn't such a stretch to incorporate bread crumbs, but I think it's necessary to get the right kind, especially if you're making a quick bread.

I did have a bit of trouble finding a recipe that would approximate the one in 201 Muffins. In fact, after searching the internet for a few days and finding nothing suitable, I decided to check my good old bread making book, A World of Breads, by Dolores Casella, to see if it contained such a recipe. And lo and behold, it did! It was a simple recipe described as "very old"--just what I wanted! I made a few adjustments to the recipe, adding raisins and pecans and more sugar. I used whole wheat bread crumbs which I had to make, but fortunately, there was a recipe for that on the internet! 

I think the muffins came out very well. They were hearty and slightly sweet. I would definitely make these again! My tasters also enjoyed them. I rate these muffins 5 out of 5.

Next up: Crunch-Apple Muffins 

Recipe #44: Cream Cheese-Filled Muffins with Raspberries

Cream Cheese Muffins with Berries

The recipe in the book, 201 Muffins, called for a cream cheese filling and raspberries. I found a recipe that featured cream cheese filling and a variety of berries: Mixed Berry Cream Cheese Muffins, from the website, Five Heart Home. I didn't have any raspberries, so I used the berries I had on had: blueberries, cranberries and cherries. I also added a pecan on top for garnish.

The muffins came out tasting very good. I especially liked the little bit of sweetened cream cheese in the center; it made it unnecessary to butter the muffin! The fruit added just enough tartness.

My tasters also enjoyed them and so if I have occasion, I will make them again. I rated these muffins 5 out of 5.

Recipe #43: Cranberry-and-Wheat-Berry Muffins

Barley Pecan Muffins

I had quite a challenge finding a recipe on line to match the one in the book, 201 Muffins. That recipe uses 1/2 cup wheat berries, sour cream, and two cups of cranberries. Wheat berries was what stymied me; there are no recipes that use those, and for a good reason, as I found out. They are actually raw wheat kernels, which have got to be very hard. I didn't want to eat muffins with hard wheat kernels in them--after all, how much could they cook in only 20 minutes?

So, next I looked for recipes with wheat flour or something along those lines. I finally found one that seemed to fit the bill: Barley Pecan Muffins. The recipe came from the Canadian newspaper, the Globe and Mail, in their Recipes section. Though the title doesn't mention the cranberries and blueberries called for in the recipe, it does feature barley flour, which I learned is equivalent to wheat berries, and not as hard! So this is the recipe I used.

The muffins came out well, and tasted good. My tasters enjoyed them and they went well with holiday meals. So I rate these 5 out of 5.

Next: Cream Cheese-Filled Muffins with Raspberries.