It is once again December! Holiday baking season is upon us and it is one of my favorite times of the year. I love the smell of baking spices, cinnamon being my absolute favorite. I love being able to share my baked goods. Baking is my true passion and, for me, there is nothing like the feeling of being in the kitchen making something and being able to share the fruits of my labor with those around me.
For me, holiday baking comes in batches. We used to take 3 or 4 days and just bake up a storm. Now, I don’t work with enough people to be able to make the huge trays of goodies all at once I used to. Now, I break up the baking and make it a month of sharing! I always start with breads, like banana nut or apple, etc. Then, I move on to cookies, fudges and finally candies.
We usually started with the breads when we did our holiday baking and would have them in the oven while we worked on other things. I remember making banana nut and zucchini bread the most. Once we were older and it was my sister and I instead of Mom and us, Tera always made pumpkin bread and I found an apple bread we liked. Now, Tera knows she can’t have gluten so she adjusted and now makes a really good keto friendly, gluten free chocolate roll. We have shared so many wonderful memories by baking in the kitchen together.
I have to mention I received some test results this week in regards to some food intolerances. They included ginger, lemon, pear and pomegranate among others. Adrian stepped up and made this week’s recipes because I had already purchased the ingredients and couldn’t change them. And because he didn’t want me to be involved in the cooking of something that would cause me issues. So, thank you Adrian for your help!
This week, I went with muffins instead of breads as they are similar and they would be easier to distribute. I shared with some of the businesses in the area and Adrian once again helped out by making the deliveries since I was at work. I do want to say muffins usually require more baking powder than other recipes. This can leave your muffins tasting slightly metallic or if you are using acidic ingredients, it can have a reaction that may change the color of your muffins! If you make them enough, look for aluminum free baking powder to eliminate this issue. Make your grocery list and meet me for some of our favorite muffins. If there are too many for you to eat yourself, share with a neighbor or with your pastor at church or just with your favorite local businesses. We could all use a little holiday cheer.
2 cups all-purpose flour
½ cup sugar
3 tsps. baking powder
¼ tsp salt
1 large egg, room temperature
1 cup milk
¼ cup butter, melted
¼ cup honey, plus 2 Tsps.
Preheat oven to 400°F. In large bowl, combine flour, sugar, baking powder and salt. In small bowl, combine egg, milk, butter and honey. Stir into dry ingredients just until moistened. Fill paper-lined muffin cups three-fourths full. Bake 15-18 minutes, until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to wire rack. Serve warm.
Recipe adapted from tasteofhome.com
Pomegranate Orange Muffins
3 cups all-purpose flour
1½ cups granulated sugar
1½ tsps. baking soda
1 tsp. aluminum-free baking powder
¼ tsp. salt
1 cup whole milk, at room temperature
2 large eggs
1 cup unsalted butter, melted and cooled slightly
½ cup confectioners' sugar
Preheat oven to 400°F. Line 18 muffin cups with paper liners. Whisk flour, granulated sugar, baking soda, baking powder and salt in large bowl. Make well in the center. Wash 2 clementines and cut into 8 pieces each (peel and all) and add to blender. Add milk and blend until smooth. Add eggs and blend until combined. Pour into well in flour mixture, add melted butter and stir until just combined. Batter will be lumpy. Divide batter among muffin cups, filling three-quarters full. Top evenly with pomegranate seeds. Bake until muffins are golden and a toothpick inserted into the center comes out clean, about 15-20 minutes. Let muffins cool 5 minutes in pan, then remove to wire rack to cool completely. Put confectioners' sugar in small bowl and squeeze in the juice from half of remaining clementine. Stir to make a thin glaze, adding juice from remaining clementine half as needed. Coat top of muffins and let sit 10 minutes.
Recipe adapted from Food Network Magazine
Ginger Pear Muffins
1¾ cups all-purpose flour
2 tsps. baking powder
½ cup granulated sugar
½ cup plus 2 Tbsps. packed light brown sugar
1½ tsps. ground ginger
⅔ cup sour cream, room temperature
½ cup vegetable oil
1 Tbsp. honey
2 large eggs, room temperature
1½ cups peeled, cored and diced pears
Preheat oven to 400° F. Line a 12-cup muffin pan with muffin papers. Set aside. In a large mixing bowl, whisk together flour, baking powder, white sugar, 1/2 cup brown sugar and the ground ginger. In a large measuring pitcher or bowl, whisk together the sour cream, oil, honey and eggs. Pour wet mixture into the dry ingredients and fold together just until mixed. Add pears and fold again to mix. Divide batter evenly among muffin cups. Sprinkle each with 1/2 teaspoon brown sugar. Bake until risen and firm, about 20 minutes. Transfer to a rack to cool. Serve while still warm.
Recipe adapted from ifyougiveablondeakitchen.com
Lemon Crumb Muffins
2 cups granulated sugar
1 cup vegetable oil
2 tsps. lemon extract
2 Tbsps. lemon juice
1 tsp. vanilla extract
2 tsps. baking soda
¼ tsp. salt
2 cups sour cream
4 cups all-purpose flour
1 ¼ cups all-purpose flour
1 cup granulated sugar
¼ tsp salt
½ cup unsalted butter melted
Preheat oven to 375°F. Line muffin pans with paper baking cups. Make topping by stirring together all topping ingredients with fork in medium bowl. Set aside. Whisk eggs thick and frothy. Mix in sugar and oil and beat until creamy. Mix in lemon zest, juice, vanilla, baking soda and salt. Mix in sour cream. Stir in flour using silicon spatula. (Batter may be slightly lumpy.) Fill muffin cups ¾ full. Sprinkle tops with crumble mixture. Bake for 18-22 minutes until a toothpick comes out clean from the center of muffin. Cool 5 minutes in pan then remove to wire rack to cool completely. Muffins should be kept in an airtight container for up to 3 days or freeze them for up to one month.
Recipe adapted from crazyforcrust.com.