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