Snickerdoodle Muffins with Crunchy Topping

October 22, 2012 By

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My fall break is over, which means I only have 8 more weeks until I’m a big kid.  Graduating in December is so scary and exciting at the same time.

I’m still enjoying not waking up until 10, having the cafeteria make my food, going to formals with Kellen, and having advisors and teachers help me make my schedule.  Siiighhh…I will miss it all, but I’m also excited about having a career and makin’ some monaaayyy.

Anyway, to console myself, I made some delicious muffins.

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Snickerdoodle Muffins with Crunchy Topping
Adapted from: Lil Luna

Ingredients:

  • ½ cup butter
  • 1 cup sugar
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1 ¼ cups flour
  • ½ tsp baking powder
  • ½ tsp cream of tartar
  • 1 tsp vanilla
  • ½ cup sour cream
  • 1 egg
  • 3 tbsp sugar
  • 3 tbsp cinnamon

Directions:

  1. Cream butter, sugar, salt and cinnamon until fluffy. Add egg and mix well.
  2. Add vanilla and sour cream and mix well.
  3. Mix flour, cream of tartar, and baking powder in a separate bowl.
  4. Add to wet ingredients and mix until all combined.
  5. Spoon batter into 12 cupcake liners in a cupcake tin.
  6. Mix 3 tbsp sugar and 3 tbsp cinnamon in a bowl and sprinkle even amounts over each muffin.
  7. Bake at 350 for about 25-30 minutes minutes or until an inserted toothpick comes out clean. Let cool and devour.

 

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Filed Under: Cinnamon, crunchy frosting, Eggs, Fall, Light and fluffy cupcakes, Muffins, Snickerdoodles Tagged With: , , , , , ,



9 Comments

Cottage Cheese Blueberry Muffins

July 18, 2012 By

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Cottage cheese?!  I know, sounds disgusting, but don’t knock it ’til you try it.

I was wary, too. However, when I looked in the fridge and we had an almost-full container of cottage cheese, I had to use it.

I just can’t waste food.  Did you know that American’s waste almost 40% of food produced for consumption?? And that was in 2011.

That’s just sad.  I use slimy spinach in my green monsters, black bananas in banana bread, and almost moldy bread for bread pudding.

Here are some more tricks for using “bad food”:

  • Freeze sour milk. I know that sounds sick, but you can use sour milk for baking. (Hello, buttermilk.)
  • Save vegetable scraps for stock. 
  • Save fruit scraps for a nice smelling house. Just boil them in water and your house will smell great in minutes.
  • Put oil and vinegar in an almost empty Mayo container to make salad dressing.
  • Make “Overnight Oats in a Peanut Butter Jar” with almost empty peanut butter jars.
  • Keep bacon grease for cooking.  
  • If you don’t like the heels of bread, throw them in the food processor and use them as bread crumbs.
We waste so much because we can. Plain and simple.  Put yourself in someone’s shoes who doesn’t have the luxuries we do, and maybe you’ll think twice before you throw something out.
What do you do with “bad foods”?

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Cottage Cheese Blueberry Muffins

Ingredients:

  • 1/2 cup butter, softened or coconut oil
  • 1 cup sugar
  • 1 cup creamed cottage cheese
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 1/2 cups blueberries

Directions:

  1. Preheat oven to 350 degrees.
  2. In a food processor, cream the cottage cheese until smooth.
  3. In a mixer cream butter, sugar and cottage cheese until fluffy. Add eggs one at a time. Mix in vanilla.
  4. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended.
  5. Add milk and only stir just to blend — do not over mix.
  6. Carefully fold in blueberries. Batter mixture will be thick.
  7. Grease and flour a muffin tin (or use muffin tin holders).
  8. Bake for 18-20 minutes or until the tops are slightly browned and an inserted toothpick comes out clean.

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Filed Under: Blueberry, Cheese, Muffins Tagged With: , , , , , , , , , , , , , , , ,



4 Comments