Happy St. Patrick’s Day, dear readers!!

Is this recipe Irish?  Not really.  Is it hearty, warming, delicious, and cozy?  Yes.  Good enough for me!!!

These Apple-Oat-Walnut-Flaxseed Muffins are moist and tender, fluffy but chock full of good-for-you goodness!  They freeze well for a quick breakfast on the go.  And they’re packed with 5 grams of fiber per muffin!  So feel free to have seconds!

Apple-Oat-Walnut-Flaxseed Muffins

adapted from a recipe on the package for Bob’s Red Mill Flaxseed Meal

1 1/2 cups 100% whole wheat flour
1 cup quick oats
1 cup flaxseed meal
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
3/4 teaspoon kosher salt
1 cup diced apple (McIntosh is best!)
1 1/2 cups natural, unsweetened applesauce
1 1/2 cups dried apple slices, diced
1 cup chopped walnuts
3/4 cup 1% milk
2 large eggs, lightly beaten.
1 teaspoon vanilla

Preheat your oven to 350 and line 18 muffin tins with paper liners.

In a large bowl, whisk together the flour, oats, flaxseed meal, brown sugar, soda, powder, cinnamon, and salt.  Add the diced apple, the applesauce, the dried apple pieces, the walnuts, the milk, the eggs, and the vanilla.  Stir just until combined.

Scoop into prepared muffin pan, filling the cups almost to the top.  Bake for 15-20 minutes, or until the center of the muffin is done.  Enjoy!!

As much as I love gingerbread cookies, I have to admit that I like actual gingerbread even more. I used to use a wonderful old recipe from Nathalie Dupree to make pans of gingerbread in the fall. Based on that recipe, I developed a perfect muffin that features all the richness and flavor of a classic old-fashioned gingerbread.

Gingerbread Muffins
adapted from Nathalie Dupree’s recipe for Old-Fashioned Gingerbread

1/2 cup sugar
1/2 cup butter
1 egg
1 cup molasses
2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 1/2 teaspoons ginger
1/2 teaspoon cinnamon
1/2 cup buttermilk
1/2 cup coca cola, apple cider or apple juice
1 teaspoon brandy flavoring or vanilla extract

Preheat your oven to 350 degrees. Line or grease well a muffin tin, and set aside.

In a large bowl of an electric mixer, beat the sugar and butter until light and fluffy. Add the egg and the molasses and mix well.

In a separate bowl, sift together the dry ingredients. In another bowl, mix together the buttermilk, the coke or juice, and the brandy or vanilla flavoring. Add these two mixtures to the molasses mixture alternately, beginning and ending with the dry mixture. Beat until the batter is smooth.

Fill each muffin cup about 3/4 of the way full. Bake for approximately 18-20 minutes, or until the muffins spring back when lightly touched with a finger. Yield about 18 muffins.

To turn this muffin into a lucious dessert, top with creamy Peach Sauce . . .

Peach Sauce
based on Nathalie Dupree’s recipe

4 egg yolks
1/4 cup sugar
1/3 cup peach juice, peach brandy, or peach schnapps
1 cup heavy cream, whipped
1 teaspoon almond extract

In a heavy saucepan, combine the egg yolks and sugar.

In a separate, smaller saucepan, heat the peach juice/brandy/schnapps. (You can also do this in the microwave if you prefer).

Pour the hot peach juice gradually into the egg-yolk mixture, whisking constantly. Turn on low heat, and continue whisking until mixture thickens. This could take up to 15 minutes (trust me, it’s worth it). Remove from ehat and cool for about 10 minutes, then fold in the whipped cream and vanilla. You may wish to make this ahead of time – if so, chill the sauce until you are ready to serve.

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This is a deliciously tender and flavorful muffin studded with rich chocolate chips. I made up this recipe for the little cafe. It is already a favorite with my dad, who makes sure to pick up extras every time he comes by!

Buttermilk Chocolate Chip Muffins

2 cups flour
1/2 cup sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cinnamon
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla
1/2 cup vegetable oil
1/2 cup whipping cream, beaten until soft peaks form
1 cup semisweet chocolate chips

Preheat your oven to 425 degrees. Grease muffin pans or line with paper liners, and set aside.

Combine the dry ingredients well, and set aside. In a smaller bowl, combine the egg, buttermilk, and oil, mixing well.

Use a spoon to make a well in the center of the dry ingredients. Then pour the liquid ingredients into the well.

Use the spoon to stir together JUST until the dry ingredients are almost moistened. Gently fold in the whipped cream.

Finally, fold in the chocolate chips, being careful not to over-mix.

Fill the muffin cups about 2/3 of the way full. Bake for 18-20 minutes, until the tops are lightly golden brown. Remove to racks and cool.

Okay, dear readers, I’m coming out of the closet, so to speak. My posting may have become a bit less frequent these past few months. That’s because I’ve started an exciting new project. My friends here in town own a small coffee shop, and they have let me come in and do some of the baking for them – homemade breads, delicious muffins, and fresh pastries and desserts. It’s been so much fun! Here is one of the recipes that I tried out at our little café this week. They are pretty much the ultimate fall muffin!!

Pumpkin Cheesecake Muffins
adapted from BakeSpace via Annie’s Eats

3 cups flour
3 teaspoons cinnamon
2 teaspoons nutmeg
1 ½ teaspoons ground cloves
1 teaspoon salt
1 teaspoon baking soda
4 eggs
1 ¼ cups vegetable oil
2 cups sugar
2 cups pumpkin puree

4 ounces cream cheese, softened
4 ounces marscapone cheese, softened
½ cup powdered sugar

½ cup brown sugar
½ cup flour
4 tablespoons cold butter, cubed
1 ½ teaspoons cinnamon
1/2 cup finely chopped pecans

First, prepare the filling. Combine the cream cheese, marscapone cheese, and powdered sugar in the bowl of an electric mixer until smooth and fluffy. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze for at least one hour.

Preheat the oven to 350°. Line muffin pans with paper liners for 24 muffins.

To make the muffin batter, combine the flour, spices, salt and baking soda in a medium bowl. Whisk together and set aside. In the bowl of your electric mixer, combine the eggs, the oil, the sugar and the pumpkin. Beat until well combined. Add the dry ingredients and mix on low speed until just the flour is moistened.

To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or your fingers until crumbly.

Next, fill each muffin cup halfway with batter. Remove the cheesecake log from the freezer and slice into 24 pieces. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, covering up the cheesecake pieces. Sprinkle the streusel topping over the top of each muffin. Bake for 20-25 minutes. Cool completely on racks before serving.

I couldn’t say it better than my mom did: It’s fall!! It’s time for Pumpkin Bread!!

Here is what she wrote to me in an email when I asked her about the history behind her delicious pumpkin bread…

Yes it is definitely time for pumpkin bread! This is the recipe from the mother (Rose) of a very good friend of Nanny’s. Nanny would make this and send it to me when I was in college back in the sixties. I think it is the only pumpkin bread recipe I’ve ever seen that does not include cinnamon. Although cinnamon makes for a great pumpkin experience, leaving it out seems to allow the pumpkin to shine.

Rose’s Pumpkin Bread

3 cups sugar
1 cup vegetable or canola oil
4 eggs
1 teaspoon salt
1 teaspoon nutmeg (fresh grated nutmeg is best!)
2/3 cup water
2 cups pumpkin (1 15-ounce can pumpkin will work)
3 1/2 cups flour
2 teaspoons baking soda
1 cup chopped pecans (optional)

Preheat your oven to 350 degrees and grease 2 large loaf pans (9″ by 5″) and set aside.

In a large mixing bowl, mix all ingredients together and beat for 2 minutes with electric mixer until smooth. Divide into the loaf pans. Each pan will be about 2/3 full.

Bake for 50-60 minutes. Make sure center is done – a toothpick inserted into the center should come out clean.

Note: This bread freezes very well.

Note: For muffins, bake at 350 degrees for 20 minutes.

Note: We have added chocolate chips to this recipe, and it was delicious!

There is nothing better on a summer morning than freshly baked blueberry muffins made with perfectly ripe berries at the peak of their season. I’m taking advantage of this time of year to test out a few different muffin recipes so that I can pick out my favorite. It’s so difficult with all the fun varieties out there to pick a favorite – these are tender and buttery, fluffy and moist on the inside with a nice crispy top – absolutely heavenly. But I also like my blueberry streusel muffins, too!! I think both recipes have earned a place in my muffin rotation!

Blueberry Muffins
adapted from the Secrets of Jesuit Breadmaking

1/2 cup butter-flavored shortening
3/4 cup sugar
2 eggs
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
2 1/2 cups fresh blueberries
1/2 cup whole milk
1 teaspoon vanilla extract

Preheat your oven to 375 degrees, and grease a 12-tin muffin pan.

Cream together the shortening and sugar until light and fluffy. Add the eggs, one at a time, blending completely.

In a separate bowl, whisk together the flour, salt, and baking powder. Measure the vanilla into the milk in a measuring cup. With your mixer on low speed, add the flour mixture and the milk mixture alternately to the batter, beginning and ending with the flour (because that’s the way my momma taught me!). Mix just until blended, and then gently fold in the blueberries.

Divide the batter evenly in the muffin cups, filling them almost full. Bake for 25 minutes, until lightly golden brown. The muffins should spring back when you gently poke the tops with your fingertip. Cool in the tins for 10 minutes before removing them to a rack. Enjoy with a cup of coffee or Earl Grey tea!

Growing up in Atlanta, we lived next door to a wonderful family – the Fullers. They had a son my older brother’s age and a daughter my age. Their daughter and I were both blond little babies, and our moms would dress us in the same outfits from Laura Ashley, send us to ballet class together, and let us have sleepovers. We were flippin’ adorable!

Our families were together so often, that we got to call Mrs. Fuller “Mom Fuller” – since she was our “other” mom. Even now that we are all grown up (well, mostly grown up!), our families remain close. So here is a wonderful recipe from my “other” mom – Mom Fuller’s Blueberry Streusel Muffins!

Blueberry Streusel Muffins
recipe from Mom Fuller

1/3 cup sugar
1/4 cup butter, softened
1 egg
2 1/3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 teaspoon vanilla
1 1/2 cups blueberries

1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1/4 cup butter, softened

Preheat your oven to 375 degrees, and grease or line 18 muffin cups.

In an electric mixer bowl, cream sugar and butter until light and fluffy. Add egg and beat until well-combined.

In a seperate bowl, combine flour, baking powder and salt. Add to creamed mixture alternately with milk, stirring well after each addition.

Finally, stir in vanilla and blueberries. Spoon batter into greased or lined muffin cups, filling two-thirds of the way full.

For topping, combine the sugar, flour, and teaspoon cinnamon. Cut in the butter with a fork or pastry blender until mixture resembles crumbs. Sprinkle on top of muffin batter.

Bake at 375 degrees for 25 – 30 minutes or until golden brown. Yield ~ 18 muffins.

These perfect little guys are the best for popping into your mouth as you run out the door in the morning. Hot out of the oven, they fill the house with an unbelievably comforting scent of apples, spices, and homey goodness. Their edges are ever so slightly crispy, their centers are as moist and light as a cloud. You are going to

Applesauce Spice Muffins
from my Auntie Heather

1 cup butter
2 cups sugar
2 eggs
2 cups applesauce
4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
2 teaspoons allspice
1/2 teaspoon cloves
1 cup chopped pecans or walnuts, if desired
Powdered sugar

Preheat oven to 350 degrees. In a large electric mixer bowl, cream butter and sugar at medium speed. Add eggs one at a time, then add the applesauce, mixing to combine.

In a separate blow, conbine flour, soda, salt, cinnamon, allspice, and cloves. Add to the creamed mixture, stirring unti lcombined. Stir in nuts, if desired.

Fill well-greased mini-muffin tins 3/4 of the way full. Bake for 14-15 minutes.

This batter will keep for up to 1 week in the fridge. The muffins also freeze very well. Pop them straight into the freezer when they come out of the oven, then package them in freezer-safe packaging. Store for up to 3 months.

Here is a fun mini-muffin recipe that I made with some more ripe bananas I wanted to use up. It is based on my Banana Cake recipe, but I’ve added nuts and spices to make a tender, hearty, cozy morning treat.

Banana-Nut Spice Mini-Muffins

2 1/4 cups flour
1 2/3 cups sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/2 cups mashed ripe bananas
2 tablespoons orange juice
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 cup walnuts, chopped
1/2 cup pecans, chopped
Powdered sugar

Preheat your oven to 350 degrees. Grease your mini-muffin tin with cooking spray or line each cup with a parchment liner.

Measure all ingredients into a large electric mixer bowl. Blend for 30 seconds on low speed, scraping down the sides of the bowl. Next, beat for three minutes on high speed. Fill mini-muffin tins about 2/3 of the way full.

Bake 15-20 minutes, or until slightly golden brown around the edges. Cool completely on racks.

When muffins are completely cool, sprinkle with powdered sugar, and serve!

Note: If you would like to adapt this recipe for regular-sized muffins, simply increase the baking time to 20-25 minutes!

Banana-Blueberry-Oat Muffins