Tag Archives: muffins

End of the Year Musings – 2015

So how was my year?

I didn’t finish the guest room yet. I still have to put the closet door on. I promise that’s at the top of my list for 2016. And my lovely dining room – which was done before the start of the blog – has a wall-to-wall that has GOT TO GO! So I feel the need to tackle those UFOs (unfinished objects) soon. Those are the first two. The rest of them aren’t really unfinished, because they haven’t been started. But they have been started inside my head. And that’s almost as bad. Continue reading…

Pumpkin Ginger Muffins

Sometimes you just have to add something new to the Thanksgiving repast. This is from the Nantucket Open-House Cookbook by Sarah Leah Chase. I took them to a family gathering many years ago so that we would have something to nibble while the cook was prepping lunch, which we would all nibble while we were all helping prep dinner. They were such a hit that I have continued to make them regardless of which delegation of family members were are with. I even mailed them to my step-daughter when she couldn’t come home for Thanksgiving. They are easy to make ahead and freeze extremely well.IMG_1081

The only change I have ever made to this recipe is to leave out the crystalized ginger. I’m sure it would be totally tasty with it, but I like the smooth texture of muffins without the extra stuff. I also tend to make minis instead of full sized muffins. It’s easier to deceive yourself into thinking that you’ve eaten less this way. One or two bites, and you’re done. I also use baking spray instead of paper cups. I don’t want to lose a morsel of this tender goodness! Continue reading…

Blueberry Lemon Muffins

IMG_5866This has become one of my go-to recipes in blueberry season. You can’t add enough lemon in my opinion.

“When blueberries are in season, these muffins make a glorious start to the day. But, even when berries are out of season, they’re still pretty sensational. For fresh berries, substitute the kind that are individually quick-frozen and let them thaw slightly before folding them into the batter. (Never use frozen berries packed in syrup.) These muffins are just as delicious when made with wild black raspberries. Adding cornmeal to the batter gives a slight coarseness to the texture, which I particularly like.” — Sheila Lukins Continue reading…