Blueberry Maple Muffins/Cupcakes
I was making a dessert for a friend’s birthday and I told her I would come up with something original. She told “don’t go crazy” I guess people who know me, know I have a tendency to be slightly over the top. Anyway while I was trying to come up with something new I started looking at the ingredients that I had available that might be fun. I had two jars of Maple syrup. This lead me to think about pancakes and blueberry pancakes…well then why can’t I do the same with a blueberry muffin. So I tried it. I used my Blueberry muffin recipe and added ½ cup of Maple syrup. I was so pleased with them I quickly called home as I always think of my mom when making Blueberry Muffins.
Well, that was not enough. Since the cupcake has taken over the country/world I had to make a frosting. I decided to go with a Maple Buttercream. It would be too much and for me to say that, it must be too much if the icing was globed on like a traditional cupcake. I just piped a little out on top of the muffin and topped it off with a blueberry. Now I had blueberry pancake cupcakes!

Maple Frosting
1/2 Cup of Maple Syrup (Can add more if desire more maple flavor)
1 Stick of Butter Softened
1 Box of Powdered Sugar (1 pound)
3 Tablespoons of Milk

Whip all ingredient together until light. fluffy, and smooth.
Place a dolop on each now cupcake.

So my latest kick is pancakes. I have no idea why to be perfectly honest.  This past weekend, I was the person to know as I was making different batters of pancakes every morning. I had forgotten how simple it is to make fresh pancakes in morning and yet it is such a treat!

Pancakes

1 1/3 cups Flour
¼ Cup Sugar
2  teaspoons baking powder

1  Teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
3 tablespoons butter, melted
2 cups fresh blueberries (optional)

In a bowl stir together flour, sugar, baking soda, baking powder, and salt. In a separate bowl whisk together buttermilk, melted  butter, and eggs. Stir into dry ingredients until batter is smooth. Optional fold in berries.

Heat large nonstick skillet over medium heat; brush with butter or vegetable oil. Drop batter by 1/3 cupfuls onto skillet. Cook pancakes until brown, brushing griddle with more butter/vegetable oil as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm.

Serve pancakes with maple syrup.

1 ½ Sticks of Butter

2 Tablespoons of Sour Cream

2 Eggs

½ Cup Raw Sugar

1 teaspoon of Vanilla

2 Teaspoons of Lemon Zest

3 Very Ripe Bananas chopped

1 Cup of Shredded Coconut

1 ½ Cup of Flour

1 Teaspoon of Baking Powder

½ Teaspoon of Baking Soda

1 Cup of Chopped Chocolate Covered Macadamia Nuts

Preheat 350

Grease and Floured a 10×4.5 loaf pan

With an electric mixer beat together the Sugar, Butter, and Sour Cream followed by one Egg at a time. When well combined add the Vanilla, Lemon Zest, Bananas, and Coconut. Mix in Flour, Baking Soda, Baking Powder and once well combined finally stir in the Macadamia Nuts. Pour batter into baking dish and bake for 50 minutes to 1 hour or until wooden spoon comes out clean.

Last week and again this week, I was in Texas. Now, I had not been to Texas, since my dad decided to drive cross country when I was 18 months old. (I do not believe that counts) After visiting a few cities- Austin, Dallas, and Houston, I have a new obsession. It is not BBQ, Cowboy Boots, or Beef but the CORN MUFFIN. My mom and sister, Mera, loved them growing up but I could always do without. I could not get enough of them, to the point I asked for a recipe at one restaurant. (I am still working on getting it, hopefully by early next week I will have it to share.) Until then, here is another one I have worked on. Perfect for summertime BBQs and definitely an American tradition as the Fourth of July is next week.

1 Cup of Flour

¾ Cup of Cornmeal

¼ Cup of Honey

1½ Teaspoon of Baking Powder

½ Teaspoon of Baking Soda

1 Teaspoon of Salt

2 Eggs

½ Cup of Sour Cream

1 Stick of Butter

1 Cup of Milk

1 Cup of Corn

1 Cup of Cheddar Cheese

1 Medium Yellow Onion Chopped and Sautéed*

1 Tablespoon of Chopped Jalapeño Pepper

Preheat 425

In a bowl mix together Butter, Sour Cream, Eggs, and Honey until they are well combined. Adding in Flour, Cornmeal, Baking Soda, Baking Powder, and Salt mix this together until combined and incorporate the Milk. Last stir in Corn, Sautéed Onions, Jalapeno Pepper, and Cheddar Cheese. Distribute evenly into muffin pan. Bake for 25 minutes and will make between 12-14 Muffins.

*When I sauté onions I will first start by letting them simmer in water for about 5 minutes. And then brown them with a little olive oil and butter. I find this way it uses a lot less oil and butter because it is not so quickly absorbed.

It was not until I had my first Lemon Poppy Seed Muffin that made me
realize, I like muffins. I love Lemon to the point growing up my mother
would constantly ask the dentist if I had destroyed the enamel on my
teeth from my level of Lemon intake? Alas, Lemon and I are simpatico! These also can be frozen and then you can have a tasty breakfast treat whenever you feel like it.

1 Cup of Sugar plus 2 Tablespoons to top muffins before baking
½ Cup of Softened Butter
2 Eggs
1 ½ teaspoon of Vanilla
½ Cup of Buttermilk
2-3 Lemons Zest from two lemons and juice from 2-3 lemons
2 ½ Cups of Flour
1 teaspoon of Baking Powder
1 teaspoon of Baking Soda
½ teaspoon of Salt
¼ Cup of Poppy Seeds
Preheat Oven 375

In a mixing bowl mix together sugar and butter until well combined.
Followed by beating in each egg, vanilla, and the butter milk. In
separate bowl, mix together flour, baking Soda, baking powder, and salt add
the dry ingredients into the wet mixture and make sure fully combined.
Lastly add the lemon juice, zest, and poppy seeds and mix well. Evenly
distribute the batter into lined muffin tins. Will make 12 muffins.
Sprinkle the top of each muffin with remain 2 tablespoons of sugar and bake
for about 18-20 minutes.

This weekend I went to a birthday brunch were I was told “we trust you, bring anything you want.” Oh, when given that task I feel the pressure to bring something extra special. Flavored butter is something that I wish I just kept in my fridge all the time. It is good on any type of baked good. So I made strawberry butter and scones! I view this like a fun food accessory- a simple black dress now has some bling!

3 Tablespoons of Strawberry Preserve
1 Cup of Unsalted Butter (softened)
2 Tablespoons of Powered Sugar

In a mixing bowl mix together all ingredients until well combined. And ready to serve. I like to put it back in the refrigerator for a while. (over night)