I’ve been baking one too many sweet treats lately that something savory was in order. I absolutely love goat cheese in baked goods with green onions. Not only is it flavorful with only two main ingredients, but it also smells amazing when it’s in the oven. I did a Goat Cheese and Scallion Beer Bread last August. The bread had a very dense texture but was nevertheless tasty. This time, I thought I’d make it muffin style. It has an airy and soft texture and is best when served warm. Serve it with a bowl of soup and you have yourself a complete meal.
My local market had some really beautiful, ripe and juicy Meyer lemons so I purchased a few without having anything in mind that I wanted to use it for. I think it was more of an impulse buy. It was just too pretty! I baked a batch of these muffins; I figured chocolate goes with everything right? I’m more used to muffins with a crumbly texture, as I think that’s how you differentiate between muffins and cupcakes. Cupcakes have a more cake-like texture. These muffins were not as crumbly but airy, which was a pleasant surprise. You can taste the chocolate and the lemon is just in the background. I baked them in a mini muffin pan and they turned out so darn cute! I normally prefer baked goods with coffee but these would be wonderful with tea. Enjoy!
Earlier this week, I was invited to participate in the Baking with Spirit challenge hosted by Janine at Cake of the Week. The month of December is all about baking something Christmas related. And what could be more Christmas related than eggnog? Since I’ve been obsessed baking with eggnog lately, I thought it would be a fun challenge to take part in.
These Cranraisin Eggnog Muffins are rich and delicious. The crumb topping, the boozy cranberries and raisins are the best part, in my opinion. Nothing better than biting into those plump, juicy cranraisins soaked with brandy. Then you have the sugary, crunchy, sweet topping giving this muffin a really
So bake yourself some of these muffins on Christmas morning and be sure to visit Cake of the Week for some delectable homemade baked goodness.
I had a couple of Meyer lemons that weren’t looking too vibrant so I decided to use them up in today’s baking. I also had some ricotta cheese as well. These two combined really do make a delicious batch of muffins. I was a bit worried that my batter was a bit on the thick side but in the end, it makes a very dense but airy muffin. The combination of the Meyer lemon, ricotta cheese and almond/almond extract really do marry well. If you like lemon muffins —you will love these!
I just got back from a 5-day family trip. We celebrated Thanksgiving in sunny Mexico! It was a good thing too because the week of Thanksgiving, it sucks to be at the grocery store. Anyway —there were ten of us on this trip and we all stayed in a 3-bedroom suite. Before we arrived at the hotel, we made a stop at the market to pick up some groceries. One of which was instant coffee since we didn’t know if the hotel would provide any. They did but only for a couple of days, as the coffee they provided were samples. The hotel wanted us to purchase coffee at their on-site market. Thank goodness for instant! We got a big jar of it which we didn’t finish so I volunteered to take the leftovers home. Since I wasn’t really a fan of instant coffee, I thought it would be great for baking. These muffins were delicious! You can really taste the coffee and the chocolate chips were a nice complement to the coffee flavor. Enjoy and Happy Thanksgiving (belated) to all!
When you start seeing eggnog at the market or eggnog lattes at the coffee shop, that’s when it’s officially the holiday season for me. So to kick it off, I thought it would be fun and interesting to bake some eggnog and dark chocolate muffins. Initially, I thought it would be fun to just do eggnog muffins but that’s so plain Jane. Why not add chocolate into the mix? And who doesn’t love chocolate?
I’ve been wanting a KitchenAid Stand Mixer for the longest time. Chris promised I can have one when we moved to our new house. And he’s a man of his word. (Thank you sweetie! :)) I found a really good deal at Costco last week and picked one up. I finally broke it in today and made a batch of honey meyer lemon olive oil muffins. It took less than five minutes to mix once all the ingredients are in there. I can’t believe I went on this long without this mixer! It’s totally worth it and my favorite appliance in the kitchen right now. I look forward to making more goodies soon!
This is my first time baking with ricotta cheese. I only know of using this ingredient on lasagnas and crostini. Since I had some sitting in the fridge, I thought it might work similar to using sour cream or yogurt in baked goods. It has a thicker consistency than yogurt or sour cream but you can loosen it up by adding some milk. The outcome of this muffin recipe isn’t half bad. Enjoy!
My homemade vanilla extract is finally ready for use today –hooray! It’s been a long anticipated wait (I waited two months) and it’s finally here. So I decided to test it on a batch of banana espresso chocolate chip muffins. Why? Because I had some overly ripe bananas sitting on the counter. And who doesn’t like anything with espresso and/or chocolate?