Category Archives: Muffin

S’mores? Yes please!

It all started with an invitation to a July 6th BBQ. Never one to show up empty handed, I immediately set out to find something fun to bring. One of the hosts threw down a challenge when asked “cookies or cupcakes?” His response, “Cookie Cupcakes of course.” Say what? Lots of cupcakes with cookie dough filling or sandwich cookie decorations were easily found but I go to thinking about BBQ and summer and childhood favorites when I stumbled on a series of smores inspired recipes.

20130705-170631.jpgMini S’mores “Cookies”

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
Whisk together in a small bowl, set aside.

1/2 cup room temperature butter
3/4 cup brown sugar
Cream together. I prefer to do this by hand.
Add
1 egg
1 teaspoon vanilla
3/4 cup graham cracker crumbs
1 cup chocolate chips

Combine well and then slowly add the flour mixture.

Use a greased mini muffin/brownie pan. Fill each space with about an inch ball of dough, flatten with your fingers.

Set your oven up so you have one rack close to the broiler and the other toward the middle of the oven.

Bake on middle rack at 350 degrees for 10 minutes.

Take out and immediately top each cookie with 1/2 large marshmallow. Turn oven to broil and place cookies on top rack. Watch closely as they will broil quickly. If you have a gas oven woth a boiler drawer it might be a little harder to keep an eye on. If you have a gas oven with a gas broiler in the oven be careful not to place the cookies too close.

Once the marshmallows have a delish carmel color to them remove from the oven and top each cookie with one piece of chocolate (I used regular hershey bars).

Let them cool completely in the muffin tin and remove with the help of an offset spatula.

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A Seinfeld dilema – to poppyseed or not? Acme Baking Company Almond Poppyseed Muffins

Baking on a hot day in a kitchen without air conditioning calls for something quick where the oven will only be on for maybe an hour tops! Enter Acme Baking Company Almond Poppyseed Muffins. These aren’t those giant muffins you find at big box stores but the flavor is pretty close.

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Almond Poppyseed Muffins

3 cups flour
1 teaspoons baking powder
1 1/2 teaspoons salt
2 1/2 cups sugar
3 eggs
1 teaspoon vanilla
1 1/2 teaspoons almond extract
1 1/2 tablespoons poppyseeds
1 1/2 cups milk

Whisk together dry ingredients. In a separate large bowl, mix the eggs, sugar, extracts, poppyseeds and milk. Add the dry to the wet and mix just until combined. Overmixing will cause tough muffins and no one likes a tough muffin.

Using a large cookie scoop fill lined muffin tins. Batter makes exactly 2 dozen muffins.

Bake at 350 for 18-20 minutes. The tops should be lightly golden.

Let cool and enjoy! If you prefer a more moist muffin you can make a simple glaze with powdered sugar, milk and a little almond extract.

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