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