My girls used to love the Strawberry Shortcake cartoons when they were growing up and I do confess . . . I did too.   They were such sweet characters (no pun intended.)  Little Strawberry Shortcake was the cutest little redhead, always ready to help and so kind to others.   I do confess, I loved her best friend Blueberry Muffin . . . coz, well . . . who wouldn't love a blueberry  muffin???































They were such cute freckle faced characters.   I do have a weakness for cute . . . dolls .  . . and blueberry muffins.   No surprise there!



I had a real hankering for some blueberry muffins this morning . . . I do so enjoy a nice tasty blueberry muffin, as you know.  Today though . . . I added something a little bit different.



Why should Strawberry have all the shortcake fun???  I think Blueberry deserves a little Shortcake fun too and so I had some leftover shortbread/cake biscuits from Christmas and I just crumbled them up and tossed them into and on top of one of my favourite blueberry muffins recipes.

 

Sweet and buttery . . . stogged full of lovely sweet blueberries (which I always keep in the freezer from my summer pickings!) and now topped with the added crunch of shortbread biscuits.



You can never have TOO much buttery crunch in my opinion.   What do you think???  We found them, quite . . . quite delightful.  Now if I could only figure out how to get her best friend cheesecake in there . . . now that's food for thought.

 


 *Blueberry Shortcake Muffins*
Makes 6 large or 12 small muffins
Printable Recipe

I always have blueberries from summer pickings in the freezer.  It only seemed natural to combine them with the leftover shortbread biscuits from Christmas.  Sweet, and crunchy moreish good eating.

100g unsalted butter, melted (1/2 cup)
200ml of whole milk (7 fluid ounces)
the finely grated zest of one un-waxed lemon
2 large free range eggs
150g of caster sugar (3/4 cup)
1 tsp vanilla extract
240g plain flour (2 1/2 cups)
2 tsp baking powder
1 pinch salt
125g blueberries (about 1 cup)
about 8 crumbled store bought shortcake (shortbread) cookies
(You want a few crumbs and a few chunks)

 

Preheat the oven to 180*C/350*F/ gas mark 4 for large muffins, or 200*C/400*F/ gas mark 6 for small muffins.  Butter and flour a large muffin tin or a small muffin tin.  Set aside.

Melt the butter.  Whisk in the milk, lemon zest and vanilla.   Beat the eggs and sugar together until pale and fluffy.  Whisk together the flour, baking powder and salt.  Whisk the butter mixture into the egg mixture until combined.   Fold in the flour mixture just to combine.  Spoon about a third of this batter into each muffin tin.  Sprinkle with 1/3 of the berries and the shortcake crumbs.  Repeat twice, ending with berries and shortcakes.

Bake in the centre of the oven for 20 minutes, if large muffins or 12 to 15 minutes for small ones.  They should be well risen and lightly golden.  The tops should spring back when lightly touched.

 

You can blame this all on my sister.  My mother had a doughnut pan sitting on top of her kitchen cupboards, gathering dust for years and years . . . she finally sent it to my sister because she had expressed that she had always wanted to have one.  For some reason the idea of a baked doughnut had never really appealed to me . . .



I happened to be talking to my sister on MSN one day after the doughnut pan had arrived and she shared with me several of the recipes she was going to try out for baked doughnuts.  They looked fabulous and, before you could say Jiminy Cricket,  I was ordering myself a doughnut pan from Amazon!  So . . . it's her fault really.

 

Since then I have been trying to come up with as many tasty and unusual types of baked doughnuts as I can . Last week it was Chai Spiced ones . . .  and they were just gorgeous,  if I don't say so myself!!



 Today I did Honey Glazed Granola Doughnuts!  I always make my own homemade granola and, I have to say . . . I really love it.  It's wholesome and hearty, filled with fruit, low in fat and lacking in chemicals and preservatives.   I thought it would be perfect in a doughnut . . . especially for a breakfast doughnut.

 

Oh . . . and you can't have a doughnut without a glaze can you???  I think it's actually against the law or something!  Doughnuts must be glazed, or sugared . . . or otherwise adorned in some delicious way.  It just makes the scrummy . . . well . . . ermm . . . scrummier!!!

 

These turned out beautiful . . . the best yet!!   There was just a light spice from the cinnamon and the merest hint of orange . . . with a light moist texture (from the buttermilk in the batter) . . . and quite wholesomely  filled with that moreish homemade granola.  (DO feel free to use any store bought granola if that is all you have!)

 

The scattering of granola on the top before baking added just a nice bit of crunch . . . but that glaze . . . wowsa!!  That glaze just adds that extra special touch that lets anyone you bake these for feel like they are just the most important person in the world to you . . . so important that you would bake them something as gorgeously delicious as these doughnuts, and then top them with icing!!

 

These make the perfect holiday treat too,  because you can bake them ahead of time and then freeze them without glazing them. Once frozen all you have to do when you want to serve them, or when company drops by, or when you come in from the cold all frigid and famished after carol singing . . . is to warm them slightly to thaw, then glaze.  You then  have a quick and tasty treat for the whole fam damily!  (and your friends!)

 

The glaze whips up in literally no time at all and just like magic you have a fabulous treat for everyone!  I promise you they will end up thinking you are the most cleverest of people ever! I guarantee!!

 

 *Baked Granola Doughnuts with a Honey Glaze*
Makes 24
Printable Recipe

This makes a lot, but you can freeze them without glazing and have them at the ready anytime.  Just warm a bit and then glaze when you are ready to eat them.  They are really, really good.


200g plain flour (2 cups)
201g of soft light Muscovado sugar (1 cup packed)
3/4 tsp salt
1 tsp baking powder
1/2 tsp bicarbonate of soda
3/4 tsp ground cinnamon
80g of prepared granola (1 cup)
78ml of vegetable oil (1/3 cup)
375ml of buttermilk (1 1/2 cups)
1/2 tsp vanilla extract
1/2 tsp orange extract
(There are no eggs in this recipe)
extra granola for sprinkling

For the Glaze:
260g of sifted icing sugar (2 cups)
2 TBS runny honey
hot water

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter several large doughnut pans really well. 

Whisk the flour, sugar, salt, baking powder, soda, cinnamon and granola together in a bowl.  Whisk the oil, buttermilk, vanilla and orange together in a beaker.  Add the wet ingredients all at once to the dry ingredients.  Mix only to moisten.  Spoon 2 TBS into each doughnut section in the pan.  Top each with a sprinkle of dry granola. Bake for 12 to 15 minutes, until nicely risen and browned.  Let sit in the pan for a few minutes before dumping out onto a wire rack.  (Repeat as necessary until you have used up all of your batter.  It will be necessary to wipe the pan out and re-butter in between bakings.)

Whisk your glaze ingredients together until smooth, using only enough hot water to give you a glaze of a drizzle consistency.  I like to dip my doughnuts into the glaze on the granola side, but you can do it according to whatever is your preference.  Let the glaze set before serving.  Store any uneaten doughnuts in an airtight container.

Note - If you don't have a doughnut pan, you can bake this as muffins. It will make 12 medium muffins.  Glaze or not as you desire.

 

I am enjoying this doughnut experience so much that I am actually going to buy myself another pan so I can do double duty.  I predict that baked doughnuts are going to be the NEXT cupcakes, or whoopie pies.  If I'm not absolutely right about that . . . I'll eat my hat!  (along with the doughnuts!)  *burp*  Pardon me.

Blame it on sis . . . she quite simply created a monster!

 

I am not a person that really likes to eat bananas . . . well, that's not entirely true, I guess.  You would never see me peeling a banana and eating it like that.  They just don't appeal to me in that way . . . but add lashings of warm custard, or slice them over a bowl of crisp rice cereal and they somehow become one of my favourite foods.  



 Banana Cream pie is also a sure favourite . . . and when they are really ripe, mashed and baked into cakes or muffins or squares . . . well, they are bliss, pure and utter bliss.



My father's family eats them mashed and stirred into whipped egg whites . . . I'm not sure what that is called, and I have never eaten it myself.  I think it's a French Canadian thing . . . or maybe just a Villeneuve thing.  I don't know for sure.

 

These Coconut Lime Glazed Banana Muffins are one of my favorite Banana Muffins.  You get a lovely moist banana muffin . . . dense and filled with awesome banana flavour, vanilla and just a hint of lemon . . .



The  muffin is then glazed while still warm with a tangy lime and coconut glaze icing.  Just like a nice little snowy cap of Caribbean goodness.



These are pretty hard to resist.  You can freeze them as well . . . without the topping.  I expect that you could probably even freeze them with the glaze, but I never have so I couldn't say really for sure.



If you  want even more Caribbean flavor, substitute rum flavoring for the vanilla.  Or charge them up by adding some chopped toasted pecans or macadamia nuts.  Now that sounds like a very moreish addition, don't you think??

 

*Coconut Lime Glazed Banana Muffins*
Makes 12
Printable Recipe

Moist and full of banana flavour these muffins on their own are pretty wonderful.  When you add this delicious coconut lime glaze though, they go from being simply wonderful to full on moorish . . . they're almost too dangerous to have around!

1 1/2 cups flour (210g)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 large very ripe bananas, mashed
3/4 cup sugar (144g)
1 large egg, beaten
1/3 cup butter, melted (76g)
1 tsp vanilla extract
1/2 tsp lemon extract
GLAZE:
The juice of one lime
1/2 cup sifted icing sugar (65g)
2 TBS flaked unsweetened coconut



Preheat the oven to 180*C/375*F/gas mark 4.  Grease a 12 cup muffin pan really well (or line with paper liners) and set aside.

Whisk the flour, soda, baking powder and salt together in a large bowl.  Whisk together the bananas, sugar, egg, butter, vanilla and lemon extract.  Pour the wet mixture into the dry mixture and fold them together, mixing them together only until the dry ingredients are moistened.  Spoon the batter into the muffin cups filling them about 3/4 full.  Bake for about 20 minutes or until they test done.  A toothpick inserted in the center should come out clean.  Remove the pan to a wire rack to cool for ten minutes before removing the muffins from the pan.  Place them back on the wire rack and spoon the glaze over them while still warm.

To make the glaze, stir all the glaze ingredients together until smooth.

  

As you know we've had workmen in our house for the past almost 3 weeks. They've been ever so polite and very accommodating, as well as doing a fabulous job, and so I decided to bake them a little treat for their coffee break the other day.

 

Muffins are the perfect portable treat.  They are easy to hold and one doesn't need a fork or even a plate to eat them . . . they also go great with a hot cup of tea or coffee at breaktime (or hot chocolate).

 

These ones are particular favourites of mine . . . quick and easy to make and they always turn out fabulous!!  I love them and so does everyone I have ever made them for.



They're are moist and delicious . . . stogged full of lovely bits of fudge and white chocolate chips, and in all honesty you can also add some toasted chopped nuts if you wish.  It doesn't matter what kind of fudge you use.  You can use the fudge chunks that come ready chopped in bags like chocolate chips, or you can use homemade or storebought fudge, any flavour you want, just so long as you cut it up into small bits.

 

I used brown sugar fudge, which turns almost to caramel when it is baked . . . very, definitely moreish. But you can use any kind of fudge you want to . . . chocolate, butter pecan, rum and raisin, vanilla . . . pick your own favourite kind.  Warm, cold or in between, these are winners no matter how you partake of them.

 

Perfect for the lunch box or for a quick breakfast in hand as you are running out the door.  They also freeze very well.  I pack them up individually and pop them into the freezer, ready to take out whenever the whim strikes.

 

You can take the time to thaw them out if you wish . . . or you can pop them into the microwave frozen for 35 to 40 seconds and they will taste like you just took them out of the oven.


 
 I do hope that you try them and if you do, that  you enjoy them even half as much as we do!  As Laurie would say . . . winner winner chicken dinner!


 

*Vanilla Fudge Muffins*
Makes 12
Printable Recipe

Eat while warm for moreish squidginess!  Almost dangerous!

300g of self raising flour (2 cups)
1 tsp baking powder
pinch salt
115g of golden caster sugar (1/2 cup)
85g of fudge chunks (1/2 cup)
85g of white chocolate chips (1/2 cup)
125ml of whole milk
100ml of half fat creme fraiche (scant 1/2 cup)
1 large free range egg, beaten
1 tsp vanilla extract
60g of butter, melted (1/4 cup)

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a 12 hole muffin tin, or line with papers.

Whisk the flour, baking powder, salt, sugar, white chocolate chips and fudge chunks together in a bowl.  Whisk the milk, creme fraiche, egg, vanilla and butter together in a beaker.  Add all at once to the dry ingredients and fold together just to combine.  Spoon big dollops into your prepared pan.

Bake for about 20 minutes until risen and golden brown.  Leave to cool in the pan for several minutes before removing to a wire rack to cool.  Eat warm for the best flavour.

Note:  Any leftovers can be warmed in the microwave for 15 to 20 seconds.

 

You just can't beat having a delicious homebaked muffin for a great "Breakfast on the Go!"  Now that the school year has begun once more in earnest . . . those morning moments are all the more precious.  Breakfast being the most important meal of the day . . . it's also really important that you eat something which is substantial, fairly healthy and that will help to keep you going until at least coffee break time!



Children have early morning sports and club activities to dash off to, early morning buses to catch . . . mom and dad are trying to get everything sorted, showered and fed before they have to dash off to work . . . and the list goes on and on.  It soon becomes far much easier to pick up a donut at the coffee shop on the way in, or feed the hungry babes with a pop tart or other equally as chemical and additive filled portable "breakfast" goodie.  Not good . . . they might taste good . . . but they are just not good for you.

 

Wholesome and hearty muffins, baked with natural ingredients are a delicious and healthier alternative to a fast food breakfast sandwich or other "quick" choice.   Taste tempting muffins such as these fabulous ones shown here today . . .

 

Muffins made with whole grains . . . fruit, not a lot of fat, not a lot of sweetening . . . filling and tasty nonetheless . . . and reasonably sized, not gargantuan.  A muffin is supposed to be a muffin . . . not a cake baked in a muffin tin.



Breakfast on the go.  Portable goodness.  Very easy to bake ahead and freeze, and then just take out as and when you are wanting something quick, and wholesome . . . and filling.  This will put some lead in your pencil and help to get you and your family through the morning without  finding yourself hungry again half an hour down the road, and so starving by elevensies that you grab something very bad for you like a candy bar or a bag of crisps . . .

 

I used to have my own coffee shop years ago . . . and these tasty little babies were one of the most popular muffins on the menu.  You can substitute mild molasses for the maple syrup if you wish, and other dried fruits for the sultanas . . . if sultanas are not to your taste.

 

The low fat buttermilk makes them moist . . . sweetened naturally with some maple syrup and muscovado sugar . . . whole bran cereal and unbleached plain flour . . . naturally sweet sultanas, high in fibre and low in fat.   These are my breakfast winners!  (Sans the butter, of course!!  What can I say . . . I felt like indulging myself this morning . . . I can sometimes be quite naughty.)



*Everyday Maple, Bran and Sultana Muffins*
Makes 12 medium muffins

I like my Bran Muffins chock full of raisins, but feel free to subsitute other dried fruits such as blueberries, cranberries or chopped apricots or dates. 
Moist and delicious muffins!  Not too sweet.  I bake these and then store them in the freezer.  Then I take them out, one or two at a time and just reheat them for a few seconds in the microwave.

375ml of low fat buttermilk (1 1/2 cups)
2 large free range eggs
4 TBS unsalted butter, melted
60ml of sunflower oil (1/4 cup)
60ml of pure maple syrup (1/4 cup)
50g of all bran cereal (about 1 1/2 cups)
225g of raisins (1 1/2 cups)
100g of plain flour (1 cup)
30g of wheat or oat bran (1/2 cup)
50g of soft light brown muscovado sugar (1/4 cup packed)
1 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp fine sea salt
50g of toasted chopped walnuts, or pecans (1/2 cup) (optional)

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a standard sized  12 cup metal muffin tin(2 1/2 inch diameter cups) really well, including the top of the pan.  Set aside.

Combine the buttermilk, butter, eggs, oil, maple syrup, bran cereal and raisins in a large bowl.  Set aside for 5 to 10 minutes to soften the bran and plump the raisins.

Whisk the nuts (if using), flour, wheat bran, sugar, baking powder, soda and sea salt together in another bowl.  Make a well in the centre and add the liquid mixture.   Fold together just to moisten.  Divide the batter between the muffin cups, filling them just level with the edge of the pan.  Bake in the centre of the oven for 20 to 25 minutes, until the tops are golden brown, well risen and spring back when lightly touched.  A toothpick should also come out of the centre clean.  Don't overbake.  Allow to sit in the pans for 5 minutes before removing to a wire rack to cool.  Serve on the day, or freeze in air tight containers for up to 3 months.  (Reheat for about 30 seconds in the microwave when you are ready to eat.)