Food Flight

An aviator's culinary adventures

Pumpkin Muffin Showdown October 25, 2009

Filed under: Bread,Dessert — flyingbubble @ 7:30 pm
Tags: , , , ,

The Chocolate Brownie muffins I posted earlier gave me the idea to try making pumpkin muffins.  I wasn’t sure how they would turn out since the brownie muffins don’t really taste like pumpkin.  I bought a spice cake mix and a white cake mix so I could see which gives a stronger pumpkin flavor.  While perusing the baking aisle I noticed a package of squeeze-on cream cheese frosting so I picked that up as well knowing it would be the perfect complement to my pumpkin muffins.  I’m not going to repost the recipe, its the exact same steps as the brownie muffins, just using different cake mixes.  They both came out wonderfully! The white cake pumpkin muffin seemed fluffier but that could be because they were more recently “fresh from the oven”.  When I did the taste test the white cake muffins were still warm and the frosting melted all over, while the spice cake muffins were cooled.  They’re both great combinations I think its just a matter of preference, pumpkin purest vs. pumpkin spice.  What do you think?  After my roommates try both I’ll post their opinions.  I’m torn, I love the texture of the plain pumpkin but its hard to beat the complex flavor symphony of a pumpkin spice.  (Especially when you add cream cheese frosting!).  Here are the photos in case you’re not already salivating from my detailed descriptions.

pumpkinmuffins1pumpkinmuffins2pumpkinmuffins3

pumpkinmuffins4pumpkinmuffins5

Advertisements
 

Brownie Muffins

Filed under: Bread,Dessert — flyingbubble @ 1:28 pm
Tags: , , ,

browniemuffin1

These muffins are definitely not a member of the “brownie” family so don’t let the name deceive you.  My definition of a brownie demands a moist chewy fudgy-ness that is not found in this muffin recipe.  As long as you approach these chocolatey bread puffs with an open mind, they are really awesome.  Another great quality of this recipe is simplicity! Two ingredients! Never thought you hear that about a baking recipe huh?!  Well its not entirely true since one of the ingredients is a boxed cake mix.  I don’t have much else to say about the muffins.  I definitely recommend trying them, they’re super easy and tasty.  I plan to try them again with a different cake mix so I’ll post that and let you know how it goes.  Sometimes experimenting with my own ideas doesn’t work out so well. 🙂

PS. This is also from my Hungry Girl cookbook.

“Yum Yum Brownie Muffins”  (yes thats seriously what they called it)

INGREDIENTS

1 box devil’s food cake mix (about 18 ounces)

One 15-ounce can pure pumpkin

DIRECTIONS

Preheat oven to 400 degrees.  Mix the two ingredients together.  Don’t add anything else that may be mentioned on the box, like eggs, oil or water.  The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this!  Place batter into a 12-cup muffin pan lined with baking cups or sprayed with nonstick spray.  Place pan in the oven and bake for 20 minutes.  MAKES 12 SERVINGS.

PER SERVING: 181 calories, 3.5g fat, 357mg sodium, 37g carbs, 2g fiber, 20g sugars, 2g protein.

browniemuffin2

 

Cornbread Muffins October 18, 2009

Filed under: Bread,Snacks — flyingbubble @ 8:58 pm
Tags: , , , , ,

IMG_2611

Another great baking recipe from Hungry Girl’s 200 under 200 cookbook.  I haven’t actually cooked or baked anything for a while.  It was difficult to keep up with the blog while moving and settling into my new house in Pensacola. I’ve taken some photos but haven’t gotten around to updating until now.  Yesterday I made these amazing cornbread muffins.  Fortunately my roommate Desiree happened to already have about half the ingredients (corn meal, flour and other basics).  The batter was quick and easy to whip up. I think I may have taken them out of the oven too early.  I prefer to eat moist and soft muffins so I figured it would be better to undercook rather than overcook.  These babies came out nice and creamy on the inside though.  It was almost like eating a cornbread “pudding” muffin.  The recipe is definitely worth trying!!! They are delicious even being undercooked inside. Here’s the recipe:

Cheesy-good cornbread muffins

INGREDIENTS:

1 cup canned cream-style corn

2/3 cup all-purpose flour

1/2 cup yellow cornmeal

1/2 cup fat-free liquid egg substitute

1/2 cup fat-free sour cream

1/2 cup shredded reduced-fat cheddar cheese

1/4 cup chopped scallions

2 tablespoons Splenda No Calorie Sweetner (granulated)

1.5 teaspoons baking powder 1/4 teaspoon salt

Optional: 1/4 teaspoon hot sauce

DIRECTIONS: Preheat oven to 375.  In a large bowl, combine flour, cornmeal, Splenda, baking powder, and salt until mixed well.  In a small bowl, mix together all of the other ingredients: corn, egg substitute, sour cream, cheese and scallions.  Add the hot sauce if you like. (I added some, but I didn’t measure it 🙂 hehe).  Add contents of the small bowl to the large one and stir until mixed thoroughly.  Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute muffin batter among the cups.  Bake in the oven for 15-20 minutes, until muffins are firm and light golden brown.  Allow to cool for a few minutes, and then enjoy!

IMG_2612

PER SERVING: (1 muffin) 85 calories, 1.5g fat, 240mg sodium, 14g carbs, 1g fiber, 2g sugars, 4g protein