lemon poppy seed. and ginger peach.
zucchini muffins (adapted from martha stewart)
1 3/4 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
2 eggs
1 c sugar
1/4 c vegetable oil
1/4 c apple sauce
1/2 tsp. vanilla
1 cup finely grated zucchini
cranberries (dried or fresh, chocolate chips or whatever else you'd like to add)
preheat oven to 350f
line or grease 12 regular or 24 mini muffin cups.
whisk together the flour, baking powder, baking soda, cinnamon and salt; set aside.
in a large bowl, whisk together the eggs, sugar, oil, and vanilla. stir in the zucchini.
add the flour mixture, and stir to combine; do not over mix.
fold in the cranberries. or chips.
divide the batter evenly among the prepared muffin cups.
bake, rotating the pan halfway through, until the muffins are golden and a cake tester inserted in the center of one muffin comes out clean, 25 - 30 minutes.
transfer the pan to a wire rack to cool for 10 minutes.
lemon poppy seed muffins (from joy of baking)
2 c all purpose flour
1 tbs poppy seeds
1/4 tsp salt
1/2 tsp baking soda
1/2 c butter
1 c sugar
2 large eggs
zest of one lemon
1 c sour cream
1 tsp vanilla or almond extract
preheat oven to 400 degrees F
line or spray 12 muffin cups.
whisk the flour with the poppy seeds, salt, and baking soda.
in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. beat in the eggs, one at a time, beating well after each addition. scrape down the sides of the bowl as needed. beat in the lemon zest, sour cream, and extract until well blended. stir in the flour mixture just until moistened. do not over mix. spoon the batter into the muffin cups.
bake for about 18 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.
remove from oven and place on a wire rack and cool for about five minutes before removing from pan.
lemon glaze
1/2 c powdered sugar
2 tbs fresh lemon juice
1 tsp almond extract (optional)
1 tsp almond extract (optional)
ginger peach muffins
(adapted from good to the grain)
peach topping
1 large peach,
1 tbs unsalted butter
1 tbs honey
1 tsp freshly grated ginger
dry mix
1 1/2 c all-purpose flour
3/4c whole wheat flour
1/4 c sugar
1/4 c golden brown sugar
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
wet mix
3/4 stick unsalted butter, melted and cooled slightly
3/4 c whole milk
1/2 c sour cream
1 egg
2 tbs freshly grated ginger
3 tbs crystallized ginger, finely chopped
preheat oven to 350°F. grease or line muffin tins (at least 12 regular. i overfilled. eeesh. they're ugly.)
cut peach into 1/4 inch slices/
add 1 tbs butter, honey, and 1 tsp fresh ginger to a med. saute pan. place pan over medium heat. gently simmer for about two minutes. add peach slices, carefully toss to combine & set aside.
in a large bowl, sift together all of the dry mix ingredients.
combine all of the wet mix ingredients together in a bowl, whisking until well combined. gently mix the wet mix into the dry mix, stirring until just combined.
fill baking tins until slightly mounding. lay a couple peach slices on each muffin, pressing them slightly into the batter.
spoon the peach topping juices over the peaches and place tray into middle rack in the oven. sprinkle with sugar.
bake for 24-28 minutes, or until golden, peaches caramelized, and a toothpick comes our clean from testing the center of the muffins. remove from oven.
while still hot, gently pop each muffin out of the tins and lay them on their side in the cups to allow them to cool.
