Rosemary Muffins

I probably should have made these into a fancy variation of the croissant.

Rosemary-infused croissants?  Hmmmm.

You see, today I had a very good morning at the bakery.  It's not every day that everything I bake lives up to my expectations (this bar is set pretty high).  Cakes stick to pans, cookies get a touch browner than I'd prefer (I'm very particular and careful with my cookies; crisp edges with a slightly under baked, gooey center is where it's at), banana bread doesn't rise at much as I'd like).  Today, however, everything turned out beautiful: red velvet cupcakes domed, buttermilk pies cracked, petit fours became a beautiful golden. 

As a result, I was feeling empowered and spent the evening at home cooking in the kitchen.  Yes, after six hours of baking, I still chose to stand in my own kitchen listening to Celine Dion (Nathan was making his weekly run to Home Depot) making mango salsa, barbecue salmon, sauteed zucchini and had the urge to make these muffins. 

These were my go-to muffin the summer before my senior year in college.  I made them almost weekly (ps great after bar food. you heard me).  If you love rosemary, than these babies are for you.  A slightly sweet muffin doused with rosemary and a light sprinkling of sugar on top.  Perfect for family brunch, an afternoon snack, or over the sink after a late night out, of course.

I'll conquer those croissants next time.  My chicken salad would like that.

Rosemary Muffins

Makes 10 muffins

3/4 cup milk

1 teaspoon dried rosemary

1/4 cup butter, cut into small pieces

1 1/2 cups all-purpose flour

2/3 cup sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 egg, lightly beaten

1 tablespoon sugar

Preheat oven to 350 degrees.  Combine milk and rosemary in 2-cup glass measure.  Microwave on high for 2 minutes.  Add butter, stirring until melted. Cool to room temperature (I'm impatient and placed mixture in the fridge for 10 minutes).

Combine flour, 2/3 cup sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk mixture and egg, and add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle 1 tablespoon sugar evenly over muffins.

Bake at 350 degrees for 15 minutes or until the muffins spring back when lightly touched in center. Remove the muffins from the pan immediately, and place on a wire rack.

Adapted from Cooking Light.



Mini Lemon(ade) Muffins

Spring has arrived.

I think it's safe to say we're finally in the clear of any reappearance of old man winter (he was stubborn this year!!)  I'm in love with this time of year: open windows, green lawns, blooming flowers.  Jackets get tucked away, shorts replace sweaters on closet shelves, "Boy Meets Grill" gets pulled from the kitchen cabinet, late night ice cream runs get made.

Mango salsa starts to sound good again, homemade salsa in general starts to sound good again (when doesn't it though, really?), even a fresh, crisp salad begins to tempt me (ok, I'm not one to order salad when dining out, but Panera's BBQ Chopped Chicken Salad could make me a convert).

Today I want to spread a little springtime lovin' with these little lemon muffins.  With just the right amount of citrus, and a super moist crumb, they are probably the best muffin I've ever put in my mouth.  Consider this my love muffin.

Mini Lemon(ade) Muffins

Makes approximately 36 mini muffins

2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 tablespoon lemon rind (about half a lemon)
1 1/3 cups sugar
1 cup vegetable oil
2 eggs
1 tablespoon lemon juice (about half a lemon)
1 teaspoon vanilla
1 cup milk

Prepare 36 mini muffin tins with liners or spray with cooking spray.  In the bowl of a stand mixer, mix together the flour, salt, baking powder, lemon rind, and sugar.

In a separate, small bowl, whisk together the oil, eggs, lemon juice, vanilla, and milk.  Slowly add the oil mixture with the mixer on low speed until blended and smooth.

Fill each muffin cup about two-thirds full and bake at 350 degrees for 12-15 minutes or until lightly golden and center of muffin springs back with lightly pressed. 



Pink Cranberry Muffins...For A Cause

I heart pink.

And creating something pink that's for a good cause?...Well, that's even better.

The Beantown Baker is hosting the 5th Annual Power of Pink Challenge in which she is encouraging readers, bakers and bloggers everywhere to make something pink during the month of October to raise Breast Cancer Awareness.  Props to her! 

Breast Cancer has shown its ugly face in a few close family members of mine and, sadly, even taken a life.  So when I heard about this challenge I was on board.  

I knew immediately I had to use cranberries- they're starting to make their appearance this season and I was itching to break into a bag.  Instead of a traditional cranberry orange muffin, however, I chose to do a cranberry cranberry muffin (I subbed in cranberry juice for the orange) and added just a touch of pink food coloring to amp up the...pinkness.  The result: a tender, sugar-dusted sweet muffin with a dose of tart cranberries that pop in your mouth.  Yum.

If you are interested in participating in the Power of Pink Challenge, check out the Beantown Baker's Rules and get creative in the kitchen for a good cause!

Cranberry Muffins

Makes 12 muffins

2 cups all-purpose flour

1 cup sugar

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

3/4 cup cranberry juice

2 tablespoons butter or margarine

1/4 cup hot water

Pink food coloring (optional)

1 cup fresh or frozen cranberries

2 tablespoons sugar

In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.  In another small bowl, beat egg.  Add cranberry juice, butter, and hot water.  Add to flour mixture, stirring just until moistened.  Add a touch of pink food coloring, if you choose, and mix until blended.  Fold in cranberries.

Divide batter among 12 greased or lined muffin cups.  Sprinkle 1/2 teaspoon sugar over each muffin.  Bake at 350 degrees for 15 minutes or until toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing to a wire rack.

Adapted from AllRecipes*.

*I found and printed this recipe a couple of years ago and can no longer find the link on AllRecipes.