IF YOU GIVE A GRANDPA A MUFFIN (PART TWO)...

last january, we gave grandpa jim

a "muffin of the month" subscription for his birthday.

a dozen muffins were delivered to him on the 9th
(or close to it) each month for the past year.

I already shared the first six muffin recipes we made (click here),
and here are the other half dozen.

AUGUST brought

BLUEBERRY STRAWBERRY PERSERVES CORN MUFFINS

(from tinkered treasures.blogspot.com)

INGREDIENTS:

1 box jiffy corn muffin mix

1 egg

1/3 C milk

1 C fresh blueberries

1/2 C strawberry perserves

DIRECTIONS:

follow the directions on the box to make the corn muffins.

add blueberries, folding in gently.

fill muffin cups halfway then add a nice dollop of preserves.

top with more batter.

follow box for baking times.

SEPTEMBER brought

SNICKERDOODLE MUFFINS

(recipe and photo from culinaryconcoctionsbypeabody.com)

INGREDIENTS:

1 C (2 sticks) unsalted butter
1 C sugar
2 t vanilla
2 eggs
3/4 t baking soda
3/4 t baking powder3/4 t cream of tarter3/4 t ground nutmeg
1 1/4 C sour cream
2 1/4 C all purpose flour
1 C sugar and 2 T cinnamon mixed together for rolling
DIRECTIONS:
cream the butter and sugar until soft about 3 to 5 minutes.
add in the vanilla.
add in the eggs one at a time and mix until each is incorporated.
in a separate, mix together the flour, baking soda, and baking powder and cream of tarter.
add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions.
start with the flour and end with the flour, scrape the bowl occasionally.
using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture.
roll the muffin around in the mixture until it is covered completely in cinnamon sugar.
place muffin into a greased muffin tin.
bake them for about 20-22 minutes in a 350F oven or until they are golden brown.

OCTOBER brought
SUNNY MORNING MUFFINS
(miss debby shared the recipe, from sunny anderson on the food network)

• INGREDIENTS:
• 1 C strawberries, chopped
• 1 C sugar, plus 2 T
• 1 1/2 C flour
• pinch ground cinnamon
• 1/2 t baking soda
• 1/4 t ground nutmeg
• 1 t salt
• 1 ripe banana, mashed
• 2 large eggs
• 1/4 C canola oil
• 1 lemon, zested
• 1/2 pint blueberries
• 1 C chopped walnuts
• DIRECTIONS:
• preheat oven to 350 degrees F.
• mixt strawberries and 2T sugar together in a small bowl.
• let sit about 15 minutes (until strawberries give off juices).
• mix flour, cinnamon, baking soda, nutmeg and salt together in another small bowl.
• in a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
• mix the dry ingredients with the wet ingredients until combined.
• fold in blueberries and walnuts.
• scoop batter evenly into muffin cups.
• bake about 30 minutes.
  
  

NOVEMBER brought
PUMPKIN CHOCOLATE CHIP MUFFINS
(from allrecipes.com)

INGREDIENTS:
3/4 C sugar

• 1/4 C vegetable oil
• 2 eggs
• 3/4 C canned pumpkin
• 1/4 C water
• 1 1/2 C flour
• 3/4 t baking powder
• 1/2 t baking soda
• 1/4 t ground cloves
• 1/2 t ground cinnamon
• 1/4 t salt
• 1/4 t ground nutmeg
• 1/2 C semisweet chocolate chips
• DIRECTIONS:
• preheat oven to 400 degrees F.
• spray muffin tins.
• mix sugar, oil and eggs together.
• add pumpkin and water.
• in separate bowl mix together flour, baking soda, baking powder, spices and salt.
• add wet mixture to dry mixture.
• stir in chocolate chips.
• fill muffin cups with batter.
• bake for 20-25 minutes.
• 
  

DECEMBER brought
WHOLE LEMON MUFFINS

(from the pastry queen, rather sweet bakery)

MUFFIN INGREDIENTS:

1 medium lemon, preferably organic
1 C walnuts or pecans
1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 C sugar
3 large eggs
2 t vanilla extract
2 3/4 C flour
1 t baking soda
1 T baking powder
1 t salt
1 2/3 C (16 oz) plain whole-milk yogurt
GLAZE INGREDIENTS:
1 cup powdered sugar
Freshly squeezed juice of 2 small lemons
1/2 tsp vanilla extract
DIRECTIONS:
preheat the oven to 350 degrees F.
grease muffin cups or use muffin wrappers.
wash and dry the lemon, cut it into quarters, and remove the seeds. 
process the quartered lemon (skin, pith, and all) in a food processor fitted with a metal blade for 1 minute or more, until it is completely ground up.
scrape the lemon into a medium bowl.
without washing the food processor, add the walnuts and pulse 10 to 12 times.
(the nuts will clean the processor bowl.)
 add the walnuts to the processed lemon and stir to combine.
set the lemon-nut mixture aside to be used later.
cream the butter in a large bowl on medium-high speed about 1 minute.
add the sugar and mix on medium-high until light and fluffy, about 2 minutes.
add the eggs all at once and beat on medium speed about 1 minute.
add the vanilla and beat on medium for about 30 seconds.
stir together the flour, baking soda, baking powder, and salt in a separate bowl.
add one-third of the flour mixture to the batter and beat on medium-low speed til blended.
add half of the yogurt and beat on medium speed until blended.
continue to add the flour mixture and yogurt alternatively,
beat just long enough to incorporate. (end with the dry ingredients.)
gently stir in the lemon-nut mixture.
spoon the batter into the muffin pans, filling each cup just to the top.
bake for 18 to 25 minutes.
 let the muffins cool in their pans about 5 minutes then remove the muffins from the pans.
to make the glaze, combine the sugar, lemon juice, and vanilla in a medium bowl.
drizzle the glaze over the warm muffins, it will harden in about 15 minutes.

JANUARY brought
PUMPKIN CHEESECAKE MUFFINS
(from instructables.com)

MUFFIN INGREDIENTS:
15 oz can pumpkin
1/4 C vegetable oil
2 large eggs
1 C sugar
1 t vanilla
1 1/2 C flour
1 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/2 t ground ginger
1/2 t ground nutmeat
1/8 t ground cloves
1/2 t salt
1/4 t black pepper
FILLING INGREDIENTS:
8 oz cream cheese (softened)
1 large egg yolk
5 T sugar
1/4 t vanilla
DIRECTIONS:
preheat oven to 350F.
mix canned pumpkin, oil, and sugar together.
add in eggs, one at a time, combining thoroughly after each, then add vanilla.
whisk together flour, baking powder, baking soda, salt, and spices.
slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl until well combined.
for the filling, mix together cream cheese, sugar, egg yolk and vanilla until well combined.
grease your muffin tins or line with paper cups.
drop in spoonfuls of pumpkin mixture.
add smaller spoonfuls of cream cheese mixture on top, then swirl with a skewer.
bake 25-30 minutes turning the muffin tin one time halfway through.