Chocolate Cottage Cheese Muffins

Sunlight is streaming through my patio for today's teatime. 

Pistachio Muffins

Here's an easy treat for St.  Paddy's Day! 

Pumpkin Muffins with Crumble Topping

What a beautiful day to enjoy some pumpkin muffins and tea. 

Morning Glory Muffins with a Zucchini Twist

Would you like to join me for some Morning Glory Muffins with a Zucchini Twist? 

Texas Pecan Praline Muffins

Have you ever tried these decadent pecan muffins? 

Irish Soda Bread Muffins

 It was a sunshiny day to enjoy tea and muffins... 

Carrot Raisin Muffins

For the first week of Spring, I decided to go outside.

Easiest Pumpkin Muffins

Ahhhh our weather is starting to cool off a little here in Texas!  It's so nice to be able to eat outside. 

Blueberry Sourdough Muffins and Friendship

It's a beautiful day here in Texas and I'm serving blueberry muffins that I've made using my sourdough starter that I have kept going for the past 18 years.

Cherry Chocolate Cheesecake Muffins

It is so cold here in Texas...brrrrr!  Come inside and sit by the fire and we can have a yummy muffin and a cup of tea to warm ourselves up.

This darling teacup was given to me from a friend.  Isn't it darling?  I'm having a cup of very berry white tea.  The mug mat and the little tea container was made from a friend.  It's such a cheery cherry pattern!

T

When you break open the warm muffin it oozes with chocolate!

Yield: I got 15 regular muffins + 2 jumbo muffins

Author: Kitty

Cherry Chocolate Cheesecake Muffins

I saw a recipe for this in my local utility magazine, but changed it up.

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 2 eggs
  
• 1/4 cup butter, melted and cooled
• 1/2 teaspoon almond extract
• 3/4 cup milk
• 1 cup dried cherries
• 3 ounces cream cheese, cut into chunks
  
• 1 cup chocolate chunks (I used semi sweet, but you can use milk chocolate)

Instructions

1. Preheat oven to 400 degrees. Coat the muffin tins with a baking spray or line with cupcake/muffin liners.
2. In a small bowl, stir together the flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk together sugar and eggs until blended.  Whisk in melted butter, then add almond extract and milk.
4. Stir in flour mixture until just mixed.  Gently fold in cherries, cream cheese and chocolate chunks.
5. Fill muffin cups 3/4 full and bake the jumbo muffins for 20-24 minutes, and the regular sized muffins for 17-18 minutes, or until they spring back when touched.

Notes:

You can use 1 cup of diced fresh strawberries in place of the dried cherries.

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Cissy had a great day last Friday!  She made freshmen cheerleader for next year.

She also received the Positivity Award at her middle school! 

Thank you for your visit!  xo

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Cappuccino Muffins

It's time to take an after Christmas tea break with a cappuccino muffin.

I'm using this teapot that's a favorite winter one that my sis gave me years ago.  

A sweet friend sent me this pine cone teacup and plate, that I dearly love.

My friend Joy and I saw these last year when we were strolling through Tuesday Morning, and we each bought one for each other.  

I was one happy Nana this past Christmastime, as I had all eight of my grandchildren together in my home.  There's nothing better than that!! 
 

 

Yield: 12-15

Author: Kitty, but recipe was discovered at Creekside Cottage., and Deanna found the recipe at Autumn In The Country at Gooseberry Patch.

Cappuccino Muffins

Even though I'm not a coffee drinker, I do love these muffins. They also make wonderful gifts for friends and family.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons cocoa powder
  
• 1 cup milk
• 2 tablespoons instant coffee granules
• 1/2 cup butter, melted
• 1  egg, beaten
  
• 1 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips
• sparkling sugar for on top (my addition because I like the extra crunch)
  

Instructions

1. In a large bowl, combine the flour, sugar, baking powder, salt, and cocoa powder.
2.  In another bowl, combine milk and coffee granules and egg.  Stir into flour mixture.  Add the butter and vanilla: mix well. Stir in chocolate chips.
3. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle on the sparkling sugar,  if using.  Bake at 375 degrees for 17-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

 

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Meal Plan Monday

No Place Like Home

 

 Happy New Year!  Hopefully 2021 will be a much better year for all of us! 

French Breakfast Muffins

 

Please join me for a French Breakfast Muffin and a cup of tea on this beautiful Fall day! My cross stitched pumpkin and homespun trimmed pillow is decorating my outdoor sofa.

 

 

 I made this pumpkin years ago out of homespun fabric, and trimmed it with patches, raffia, and faux leaves.

 

This is my favorite Fall teacup which my friend Rosie gave me from her mom's collection.  It's the Robin from the Royal Albert,  Woodland Series .

 

We can have some of this tea that my friend, Jackie, gave me.  She heard that it was so good, so she bought 10 boxes of it to give to friends.  

Here are my trio of pumpkins that I made perched on one side of my mantle.

Yield: 15

Author: Kitty, but recipe is adapted from my 1970 Betty Crocker Cookbook

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French Breakfast Muffins

These little gems are coated in a sugar and cinnamon mixture and are perfect for Fall or anytime.

Ingredients

• Muffins:
• 1/3 cup softened butter (or shortening)
• 1/2 cup sugar
• 1 egg
• 1 and 1/2 cups flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 1/2 cup milk
• Topping:
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 cup butter, melted

Instructions

1. Heat oven to 350 degrees
2. Grease muffin cups (I used a baking spray that contains flour).
3. Mix  thoroughly the butter (or shortening), 1/2 cup sugar, and the egg.
4. Stir in the flour, baking powder, salt, and nutmeg alternately with the milk.
5. Fill muffin cups 2/3 full.  Bake 20-25 minutes.
6. Mix the 1/2 cup sugar and the cinnamon.  Immediately after baking, roll the puffs in melted butter, then in the sugar-cinnamon mixture.  Serve hot.

Notes:

If you don't like nutmeg, substitute cinnamon. You can use a mini muffin pan, but check them very early. I've also used my donut pan to make these, and I got 6 donuts and 4 mini muffins. I used a Nordic Ware Fall Treats pan and they took much longer to bake., and only made 6.

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Thank you for your visit!  xo

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Meal Plan Monday

Morning Glory Muffins

Morning Glory Muffins are on the patio today.  Have you ever had them?  They're so moist and flavorful and full of lots of good things, like carrots, apples, raisins, and nuts. My copycat Mackenzie Childs tea kettle that my son, Mike painted for me, is decorative only, and it's on top of a crocheted sunflower that a friend made.   I'm using my cheery sunflower plates, and my grandmother's goblets are on my pretty coaster, found here.  I wanted to use fresh sunflowers, but these yellow roses for $6 a dozen captured my eye! 

As we ease into Fall, I like to use this Calico teacup,by Crownford China, England,  along with my sunflower accessories. 

Yield: 18

Author: Kitty

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Morning Glory Muffins

This recipe comes from a church cookbook that my friend, Joy, gave to me. The original recipe made 36, but I've cut the recipe in half.

Ingredients:

• 2 cups flour
• 1 and 1/4 cup sugar
• 2 teaspoons soda
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 3 eggs
• 1 cup oil
• 2 teaspoons vanilla
• 2 cups grated carrots
• 1/2 cup raisins
• 1/2 cup chopped pecans
• 1/2 cup coconut
• 1 apple, peeled, cored, and grated

Instructions:

1. Into a large bowl, whisk the flour, sugar, soda, cinnamon, and salt.  Stir in carrots, raisins, pecans, coconut, and apples.
2. In a bowl, beat the eggs, and then add the oil and vanilla. Stir in the flour mixture into just combined.
3. Spoon batter into well oiled muffin tins (I used a baking spray that contains flour). Bake at 350 degrees for about 20 minutes, or until the tops of the muffin springs back when touched.  Let cool in pan for 5 minutes, and then turn out on rack to cool completely.

Notes:

I used my food processor to grate the carrots and the apple.

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Thank you for your visit!  xo

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Easy Pumpkin Muffins

 Recently, Julie, at Julie's Creative Lifestyle, shared an easy pumpkin bundt cake, and I decided to make the cake into muffins, and put a crumb topping on.   I'm trying to make my way through my Republic of Tea Pumpkin Spice, and Twinings Chai Pumpkin Tea, before I start on my holiday teas.  My pumpkin tea towel and adorable pumpkin are from a sweet blogging friend. 

 My youngest son and daughter-in-law went out of town again, and this time, my son, Mike, and I went to their house to watch the girls.  Here's Harper mixing up the easiest muffins or cupcakes ever. 

 Hayden wanted to help, too, and she's putting on the topping.

 She looks quite pleased with herself, don't you think?

 My morning friends are enjoying their breakfast. 

Yield: 12 muffins

Author: Kitty, adapted from https://www.juliescreativelifestyle.com/

Easy Pumpkin Muffins

These are the easiest and most moist muffins ever! I think a yellow cake mix would work, too, but add maybe 2 teaspoons of pumpkin spice to it. Cream cheese frosting on top would be great if you want cupcakes!

ingredients:

• 1 Spice cake mix
• 1-15 ounce can pumpkin (not pie filling)
• 1/2 cup water
• Topping (if desired)
• 2 tablespoons of softened butter
• 2 tablespoons flour
• 2 tablespoons brown sugar

instructions:

How to cook Easy Pumpkin Muffins

1. For the muffins:
2. Preheat the oven to 350 degrees.
3. Line the muffin pan with cupcake liners, or spray with cooking spray.
4. Mix the ingredients together in a bowl. 
5. For the topping:
6. Mix the butter, flour and brown sugar together to form crumbs.
7. Fill the pan with the batter, filling to the top.
8. Sprinkle on the topping, if desired, or use some sparkling sugar, or leave plain.
9. Bake for about 18 minutes.

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Tiny Pecan Muffins

 Please join me for a cup of Vanilla Chai Tea and a Tiny Pecan Muffin. The beautiful hydrangeas were gifted to me from my youngest daughter-in-law.  Aren't they pretty?  I have them in my teakettle that my son, Mike painted for me.  The plaid plate is from Pier 1.  The pretty framed picture is from Jenna from The Painted Apron , that she painted and made into note cards.  I just love it!

 My teacup is from Grace's teaware, and found at HomeGoods.

 Cissy chose that we make the Tiny Pecan Muffins this week, when I told her that they taste like pecan pie.  Pecan Pie is her favorite (mine, too!).

Yield: 3 dozenAuthor: Kitty, but adapted from The Recipe Hall of Fame Cookbook

Tiny Pecan Muffins

These little gems taste like pecan pie, and are perfect bite-sized morsels.

ingredients:

1/2 cup self-rising flour  (I used 1/2 cup all purpose flour + 1/4 t. salt +3/4 t. baking powder)

1 cup brown sugar

1/2 cup butter, melted

1 teaspoon vanilla

1 cup chopped pecans

2 eggs, beaten

instructions:

Mix all ingredients.

Bake in greased (I used Baker's Joy) miniature muffin tins @ 350 degrees for 15 minutes.  Do not bake longer than 15 minutes.

NOTES:

You can line the muffin tins with mini paper liners, but be sure to spray the liner.  My muffin tin is nonstick and the muffins came out just fine.

Created using The Recipes Generator

My son, Mike, created this pumpkin on my piggy blackboard for Fall.

My grandson, Connor, turned 18 this past week!

My grandson, Riley, turned 15, yesterday!  

Thank you for your visit!  xo

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