baked goods

Paintbox Mum’s Simple Jammy Muffins

To be honest when I started this particular project I had something specific in mind. Not only did the recipe sound simple enough and sure to taste yummy, but it came with the cutest picture of a little girl in a polk-a-dot apron adding jam to the muffin batter. So of course, I wanted to replicate the moment with my little ones, in their aprons (note to self get polk-a-dot aprons). However, my sister asked that my kids stay at her house last night- as a last little enjoy the summer while it’s still here hoorah! And it ended up that I made these sweet little muffins alone (alone meaning without help because I still had to entertain my nine month old in his high chair, and move around my husband getting his morning coffee for work, etc.) But still it was more quiet than my usual morning, which was a different enjoyment than I had anticipated but still a nice occurrence.

The ingredients I already had on hand, which is always a bonus when you want to make a little something special and it is actually a possibility! It took a little preparation in that I had to convert the grams of flour and sugar into my standard cups (which I have included in this post). Easily enough my measuring cup had both units of measure, mLs and cups, and a Tbsp is a tablespoon across the board (or pond). Since I am a baker at heart, I thoroughly enjoyed hiding a little treasure of jam in the center of each cup of batter. Furthermore I would like to mention that I was delighted at the reference of “cake cases” instead of my standard boring “cups”. How pleasant! I’m going to try to incorporate that into my use of a muffin pan from now on.

The result was a delicious muffin/biscuit and jam hybrid. (And was really good with a little pat of softened butter!) It was a perfect breakfast package with my cup of coffee and I can’t wait to experiment with other jams, and my helpers!

Simple Jammy Muffins by Paintbox Mum

1 2/3 cup flour
1/3 cup caster sugar (fine white sugar)
1 pinch of salt
1 Tbsp baking powder
2/3 cup milk
2 eggs
5 Tbsp melted butter
8 Tbsp jam (we both used strawberry)

Preheat the oven to 375º (190º C). Combine the dry ingredients. In a separate bowl combine the wet. Add the wet to dry. Spoon half the batter into the “cake cases,” make a well in the center and add a dab (approx 1/2 Tbsp) of jam to each cup. Top each muffin with the other half of the batter and bake for 20 minutes.

This is the first of my “WordPress Cooking Challenge” recipes to make from other inspiring bloggers! There are so many great recipes out there and I encourage you to try some! For the original recipe and the adorable picture of the little girl in her apron visit Paintbox Mum!

And thanks to Healthy in All Hues for this great idea!

Peach-Pear Muffins

I have recently become a fan of the peach-pear combination; the contrasting textures, the flavors, the colors… They just work for me. And of course so do muffins, because why not wrap up your favorite things in a beautiful little sweet bread basket? For another level of texture, I added pecans. So technically we could call these Peach-Pear-Pecan Muffins, but it just doesn’t have the same ring. Right? Regardless, they’re yummy. (Just ask my nephew, Jude).

Makes 24 muffins

As organic as possible:

3/4 cup milk
1 Tbsp balsamic vinegar

2 cups flour
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1/2 cup walnut oil
2 tsp vanilla extract
1 1/2 cups chopped pears
1 1/2 cups chopped peaches
1 cup chopped pecans (1/3 cup reserved)

Preheat the oven to 350º. Grease 24 standard muffin cups with butter or baking spray, set aside.

In a measuring cup or small bowl, mix milk and balsamic vinegar and let it sit. In a large mixing bowl stir together flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. In a separate bowl whisk eggs, oil, and vanilla. Add milk mixture to wet ingredients and stir. Pour the wet ingredients into the dry ingredients, and mix just until combined. Fold in the pears, peaches and pecans until incorporated (not over mixing for fear of muffin bricks).

Spoon or scoop batter into muffin tins until almost to the top. (Side note: I love ice cream scoops for all muffin, cupcake, and most cookie recipes. The kind where you squeeze the handle and the batter is released. If you don’t have one, you might want to consider it.) Bake for 25-30 minutes, until inserted toothpick comes out clean. Allow to cool for a few minutes and serve while still warm or at room temperature.

I love most quick breads and muffins with coffee in the morning for breakfast or on the side of a salad for lunch. Enjoy!