Witchin’ in the Kitchen at the Bubbling Cauldron

1 cup butter, softened
1 (8 ounce) pkg cream cheese, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
4 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries* dusted with 2 tablespoons flour
1/2 cup pecans or walnuts, chopped

Preheat oven to 350 degrees. Line muffin pan with paper liners or spray with nonstick cooking spray. In a mixing bowl, beat together the first four ingredients. Add eggs, one at a time, beating well after each addition.

In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture gradually. Fold in cranberries and nuts. Spoon batter into greased muffin cups. Bake for 25 to 30 minutes, or until golden and toothpick inserted in middle comes out clean. Let muffins stand on a cooling rack for 5 minutes before removing from the pans.

*can substitute raspberries or blueberries

1 Cup stone-ground whole wheat flour
1 Cup unbleached white flour
1/2 to 2/3 c. sugar
1 T. baking powder
1/2 tsp. salt
1/4 cup powdered milk
1/4 cup rolled oats
1/4 cup wheat germ
1/2 cup chopped nuts
1/2 cup chopped dates or raisins
1 cup chopped apples
1 cup milk
1 egg
1/4 cup oil
                                            
Combine dry ingredients, fruit and nuts.
Beat together the milk, egg and oil, and fold into dry ingredients only until blended.
Fill oiled muffin cups almost to top, and bake 45 minutes in 350 degree oven.  

Makes 12 large muffins which improve when frozen and reheated.

1 1/4 cups all-purpose flour
1/2-cup sugar
1-tablespoon poppy seed
1 tablespoon finely shredded lemon peel
2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil

For topping:
2 tablespoons butter
2 tablespoons sugar

In a medium mixing bowl stir together flour, 1/2-cup sugar, poppy seed, lemon peel, baking powder and salt.

In another medium bowl combine egg, milk and oil. Add all at once to dry mixture. Stir just until moistened. Spoon batter into prepared muffin pans, filling each 2/3 full. Bake 20-25 minutes in preheated 375-degree oven. Cool on wire rack for 5 minutes. Remove muffins from muffin cups. Dip tops of muffins into melted butter then in the 2 tablespoons sugar. Serve warm.

Makes 12.

1/2 cup softened butter
1/2 cup sugar
Grated peel of one lemon (about 1 tablespoon)
2 tablespoons milk
2 eggs, separated
3 tablespoons lemon juice (about 1 lemon)
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chopped nuts
1 tablespoon sugar
1 teaspoon nutmeg

Cream butter, sugar, lemon peel, milk, and egg yolks in a mixing bowl until light and fluffy. Beat in lemon juice.
Combine flour, baking powder, and salt in separate bowl. Add to batter and mix until just blended.
Beat egg whites until soft peaks form; fold into batter. Spoon into 12 greased muffin-pan cups. Sprinkle with a mixture of nuts, sugar and nutmeg.
Bake at 375*F 15 to 20 minutes, or until done.

1 doz

2 cups flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup peeled, chopped apple
1 egg, lightly beaten
1 cup milk
1/3 cup melted butter

Topping:
2 tablespoons brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 400 degrees F.
In a large bowl combine flour, baking powder, salt, sugar, and spices. Stir in the apple.
Combine egg, milk, and melted butter. Add to dry ingredients, stirring until just moistened.
Spoon into muffin tins that have been greased or lined with paper muffin cups.
Combine topping ingredients and sprinkle over muffins.
Bake for 15 to 20 minutes.

1 c Unbleached Flour, Sifted
2 ts Baking Powder
1 ts Pumpkin Pie Spice
1/4 ts Baking Soda
1/2 ts Salt
3/4 c Canned, Mashed, Pumpkin
1/2 c Brown Sugar, Packed
1 Large Egg, Slightly Beaten
1/4 c Milk
1/4 c Vegetable Oil
1 c Quick-cooking Oats
1/2 c Raisins
1 x Crumb Topping

Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combine pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. Yield: 12 Servings

CRUMB TOPPING:

Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly.

Muffins:
2-1/2 cups flour
2 cups sugar
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup oil
2 cups chopped apples

Streusel Topping:
4 teaspoons butter
1/4 cup sugar
1/2 teaspoon cinnamon

Combine dry ingredients. Combine wet ingredients, then mix with dry ingredients, just until moistened. Scoop batter into 18 greased muffin cups. Top with streusel topping (cut together butter, sugar, and cinnamon until crumbly). Bake at 350 degrees for 30 to 35 minutes.

Makes: 18 muffins

1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
1 teaspoon of baking soda
1/4 teaspoon salt
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup (1/2 stick) butter or margarine, softened
3/4 cup honey
1 egg
1 cup solid pack pumpkin
1 cup chopped toasted walnuts

In a medium bowl, combine flour, baking powder, baking soda, salt,
cinnamon, ginger and nutmeg; set aside. Using an electric mixer,
beat butter until light; beat in honey, egg and pumpkin. Gradually
add flour mixture, mixing until just blended; stir in walnuts. Spoon
into 12 greased or paper-lined 2-1/2-inch muffin cups. Bake at 350°F
for 25 to 30 minutes, or until toothpick inserted in center comes
out clean. Remove muffins from pan to wire rack. Serve warm or at
room temperature.

A delicious tea cake made with potatoes.

Kronans kaka

3.5 oz almonds
2 medium sized cold cooked potatoes, grated
2.5 oz butter
3/4 cup sugar
2 eggs

Preheat the oven 325° Grease and dust a round cake tin.
Ground Almonds.
Cream the butter and sugar.
Stir in one egg at the time and stir the almond and potatoes.
Pour into the cake tin.
Bake the cake in the cooler part of the oven for 40-50 min.
Let 15 min. before turning it out.
Serve the cake with whipped cream and jam, lemon cream or vanilla custard.

8/17/2005 Edit
Blueberry Muffins
Stephanie View Delete

I filled just over 3/4 full and ended up having to cook these 5-10 min longer.

Blueberry Muffins

4 cups flour (I use white whole wheat)
4 tsp baking powder
1/2 tsp salt
1 cup unsalted butter
2 Tbsp lemon juice
2 cup sugar (I use Sucanat)
4 eggs
1 1/3 cups milk
2 tsp vanilla
1 tsp nutmeg
1 tsp cinnamon
3-4 cups blueberries

Sift the flour, baking powder, salt and nutmeg together and set aside.
Cream the butter and sugar with a mixer or beaters until light and fluffy.
Add the eggs one at a time blending for a few seconds before adding the next one.
Add the vanilla and lemon juice and mix until blended.
Add the flour mixture alternately with the milk, beginning and ending with the flour.
Add the blueberries and mix by hand.
Fill muffin tins 3/4 of the way full.
Bake at 350 for 15-18 mins. until nice light brown not too golden.

1 cup Amaranth Flour
1/2 cup Whole Wheat Pastry Flour
2 tsp Baking Powder
1 tsp Vanilla
1/2 cup Milk
1/4 cup Safflower Oil
1/4 cup Honey
1/2 cup Raisins (Unsulfured)
1/2 cup chopped Almonds (Whole Shelled)

Preheat oven to 350°F. Grease muffin tins or line with paper liners, set aside.

In a medium bowl, mix together the amaranth flour, pastry flour and the baking powder.

In a large bowl, beat together the egg, milk, oil and honey. While stirring with a wooden spoon, gradually pour the flour mixture into the liquid mixture. Stir just until the mixtures are blended. Fold in the raisins and the almonds. Fill each muffin tins 3/4 full.

Bake for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Yield: 12 muffins

http://www.bobsredmill.com/recipe/detail.php?rid=202

1/2 c Butter (1 stick)
2 Eggs
1 1/8 c Sugar
3 c Flour, divided
3 ts Baking powder
1/2 ts Salt
1 Pinch baking soda
1 c Milk
1 t Vanilla
2 c Blackberries

Preheat oven to 400 degrees. Grease 2 12 cup muffin pans, or use liners. In a large bowl cream butter with sugar and add eggs. Reserve 3 tablespoons of the flour and combine the remaining flour with baking powder, salt and baking soda. Combine milk and vanilla. Alternately add the milk and flour mixture to the creamed butter and egg mixture. Sprinkle reserved flour over berries and gently fold berries into the mixture. Fill each muffin cup ¾ full and sprinkle tops with sugar if desired. Bake 15-20 minutes, until done.

It seems we’ll have a banner wild blackberry season here, I have found loads of berries we are just waiting to ripen. Here’s a few recipes I am eyeing, looking for a recipe for Blackberry Jam that uses no white sugar or artificial sweeteners. I have had Pomona Pectin recommended and with that I can use fruit juice concentrates, honey or other healthier sugar alternatives.

Whole Grain Blackberry Muffins

1 c. whole wheat flour
1 c. quick oats
1 tbsp. Baking Powder
1/2 c. honey
1/2 c. raisins
1 to 1-1/2 c. blackberries
1 c. water
1/3 c. oil
3 egg substitute
1/2 to 1 c. chopped pecans
1/4 c. wheat germ (optional)

Mix oats, baking powder and flour together. Then mix liquid ingredients together. Add blackberries, raisins, nuts and wheat germ; stir in with spoon. Spray muffin tins with non-stick spray. Spoon mixture into muffin tins and bake 30 minutes at 400 degrees.

SOURCE: http://www.aliciasrecipes.com/