English Muffin Muffins

I am finally settling into new at home routines that complement my new at work routines. I am really excited about that. I have a sleep disorder and disrupting my routines can make it very difficult to sleep. Its not just going to bed and getting up at the same time everyday. I need a routine that lets me find time to cook everyday because if I eat garbage, I sleep like garbage. That means having a routine that allows me to get to the grocery store on a regular basis plus finding time to do things I enjoy doing like binge watching Outlander, trips to the library and writting for this blog. And after 10 weeks of complete and utter chaos, I am fially getting there. HURRAY!!!

English Muffi Muffins

Adapted From Breakfast with Beatrice Cookbook

1 1/4 cups all-purpose flour

1 1/2 tsp rapid rising yeast

1 1/2 tsp sugar

1/2 tsp salt

3/4 cup very warm milk

Grease 6 regular sized muffin cups with nonstick spray. In a medium mixing bowl, stir together the flour, yeast, sugar, and salt. Add the milk and beat with a wooden spoon until the dough is smooth and elastic, about 3 minutes.

Spoon the mixture, equally, into the muffin cups. Let the dough rest, uncovered for 30 minutes or until the dough fills the muffin cups.

Preheat the oven to 350 degrees. Bake for 20 minute or until a tooth pick inserted in the center comes out clean. Cool for one minute; then remove from the muffin tin and transfer to a wire rack to cool or a basket to serve warm.

Muffin Mania #4 Everything Bagel Muffins

My brother thinks it’s weird I get excited over little things like I do. I think it’s weird he only gets excited about big things. After all little things happen far more often then big things. Here are a few little things I am excited about right now.

I have loved to read since I learned how. I blame it on my first grade teacher, Sister Mary Theresa. I loved her with all the love a 7 year old can muster. I would have done anything to make her happy. What seemed to make her happy was when you would read your chapter books to her so I was going to be the best darn reader she ever saw.

I still love to read. The first hour of my day is dedicated to a good book and a hot bath. It helps me get into a good mind set for the day.

Yeah, so this happened last week. My parakeet, Harper, laid an egg. I highly doubt it’s fertile and I am okay with that. I am way too young to be a grandma.

To give you a little perspective, the egg is about the size of a dime and takes about 1/3 of the belly of a 3 1/2 inch, from the top of her head to the start of her tail, bird. I don’t know how she did it.

I love this picture of me and Squeak. I took it just after I threatened to feed him to the gerbil if he didn’t quit plucking on the damn cage bars. As you can see he is quite terrified of my totally meaningless threat. Plucking the cage bars does drive me insane though.

Everything Bagel Muffins

Adapted From Good AF Eats

1 cup all purpose flour

1 1/2 tsp baking powder

1 1/2 tsp sugar

1 1/2 TBS nutritional yeast

1 1/2 TBS melted butter or canola oil

3 TBS lightly beaten egg

1/2 cup milk

Everything Bagel seasoning

Preheat oven to 400 degrees. Spray a 6 cup muffin tin with nonstick cooking spray and set aside. In a medium bowl, combine flour, baking powder, sugar, and nutritional yeast. In a small bowl, combine melted butter, egg and milk. Add wet ingredients to the dry ingredients and stir to combine. Fill each cup of the prepared muffin 2/3 full of batter. Bake 20 minutes or until a tooth pick inserted in the center comes out clean. Remove the muffins from the pan and place on a cooling rack.

Muffin Mania #2 Rye Rolls

The second batch of muffins I made during my unexpected day off weren’t actually muffins, they are yeasted dinner rolls.

I can can hear some of you saying, “Nope, not going to mess with kneading and shaping and raising.” In this recipe, all you have worry about is the raising. The kneading is taken care of with a mixer and the shaping is taken care of with a spoon. Seriously, as long as you don’t get the milk too hot and kill the yeast you can’t screw up this recipe and they taste good too.

Rye Rolls

3/4 cup all purpose flour

1 TBS sugar

1/2 tsp caraway seeds

1/2 tsp salt

1 1/4 tsp yeast

1/2 cup milk

1 TBS shortening

3 TBS lightly beaten egg

1/2 cup rye flour

In a medium bowl, combine 6 tablespoons flour, sugar, caraway seeds, salt and yeast.

In a small saucepan, heat the milk and shortening, stirring constantly, until it starts to feel hot. Add the milk mixture and egg to the flour mixture and stir to combine. Using an electric mixer, beat the flour/milk mixture for 3 minutes on medium speed. Add the rye flour and mix well. Add enough of the remaining all purpose flour to make a stiff dough.

Grease the muffin pan. Fill each cup 2/3 full of batter. Let the batter raise, uncovered, in a warm place for 25 to 30 minutes.

Meanwhile, preheat the oven to 400 degrees. Bake 12 to 15 minutes or until done. Brush the muffin tops with melted butter.

Muffin Mania #1 Honey Muffins

I have an unexpected day off because of the horrible weather we are having in the Midwest. I should be using the time to clean animal cages and clean my apartment but, honestly, all I want to do is be in the kitchen and cook and bake, heavy on the baking.

So I am making muffins, many, many, muffins. You can do that when you are only making 4 to 6 muffins at a time.

I like this recipe because it isn’t overly sweet.

Honey Muffins

Adapted From 99 Amish Bread, Rolls and Muffin Recipes

1 cup flour

1/4 cup sugar

1 1/2 tsp baking powder

1/4 tsp salt

3 TBS lightly beaten egg

1/2 cup milk

2 TBS canola oil

2 TBS honey

Preheat the oven to 400 degrees. In a medium bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the egg, milk, oil, and honey. Stir the wet mixture until just moistened. Don’t over mix. Fill the cups 2/3’s full. Bake 15-18 minutes. Cook the muffins in the pan then remove from the pan to a wire rack to cool completely.

Giant Whole Wheat Pumpkin Muffins


I was going to get the recipes using Christina Lane’s pumpkin pie spice last week but life got away from me.  So here is the first one, Giant Pumpkin Spice Muffins.  I don’t have a Texas sized muffin pan so I just made these in a regular muffin pan and ended up with 10 regular muffins instead of 6 giant ones.

Giant Whole Wheat Pumpkin Muffins

Adapted From The Breakfast With Beatrice Cookbook

1 cup whole wheat flour

1/3 cup all-purpose flour

1/3 cup brown sugar, packed

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp pumpkin pie spiced

3/4 cup buttermilk

1/2 cup pure pumpkin, not pumpkin pie filling

8 TBS dried cranberries or raisins

Preheat the oven to 350 degrees.  Lightly grease 6 large, 4 inch muffin cups.  In a medium bowl, combine the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda and pumpkin pie spice.  In  another medium bowl, combine the buttermilk and pumpkin; mix well.  Add the wet ingredients to the dry ingredients; mix until just moistened.  Fold in the raisins.  Evenly spoon the batter into the prepared muffin cups.  Bake 35 – 40 minutes or until a toothpick inserted in the center comes out clean.  Remove the muffins and cool on a wire rack.