Plenty Sweet Life

Grandma's Recipes One By One!

Sunday Morning Blueberry Muffins

Today’s recipe for Sunday Morning Blueberry Muffins is another one from Grandma’s church cookbook. The recipe name is just so appropriate for that book! I love that we have that cookbook where we can remember some of the times our family spent at the church through the recipes and the names of the people who donated the recipes. You all know how I feel about church cookbooks – they’re just the best! Grandma’s church was the center of her community, and she and her friends were all very active in the church and in all of the events put on by it. It was the hub of almost everything that went on in their small town, and everyone enjoyed being a part of it from the Sunday services to the ladies fellowship groups to the evening chimes to the activities for kids and more. Grandma’s family was instrumental in the founding of their church, so our family has a lot of memories there. That church still means a lot to all of the family today, and we go back every so often to look around and relive the many memories of past activities we’ve all been a part of. It’s like we can almost feel Grandma and Grandpa there when we go back to that pretty little church in their small town.

I must be feeling better – I seem to have taken an unusually large amount of photos of these muffins!

Here is the recipe as I made it:

Sunday Morning Blueberry Muffins

Combine:

2 cups flour

1/2 cup sugar

1 teaspoon baking powder

Mix together:

1 egg

3/4 cup milk

1/3 cup oil (I used canola)

Mix with a fork or whisk.

Pour liquid over dry ingredients.

Mixture will be lumpy.

Fold in:

1 cup blueberries (I used frozen)

Fill 12 greased or lined muffin cups.

Bake at 375 degrees for 15-20 minutes.

There aren’t a lot of ingredients in these muffins. That’s what makes them so easy to make.

Mix the dry ingredients and liquid ingredients separately.

Mix them together gently.

The batter will be lumpy, but when you fold in the blueberries, the batter is ready to go.

Into the muffin liners with the batter and they’re ready to bake.

Out of the oven and ready for breakfast!

You can see the plump blueberries in here, and if you squint, you can see the sanding sugar I put on the top of each muffin. You can never have too much festooning! These quick and easy Sunday Morning Blueberry Muffins are great for Sunday morning breakfast or a snack anytime!

 

 

 

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Cinnamon-Sugar Muffins

I was recently thinking about the Cinnamon-Sugar Muffins I made in my 7th grade Home Ec class (and no, I’m not going to share any photos of that time in my life – Junior High School – ugh!) It was a plain muffin recipe, but after baking, you would dip the muffin top in melted butter and then into a cinnamon-sugar mixture. Talk about a warm and comforting, yet decadent breakfast treat or snack . . . I don’t have that original recipe anymore, but I checked in Grandma’s church cookbook and look what I found! I found a plain muffin recipe with at least 10 different variations – one of them being dipped in melted butter and a cinnamon-sugar mixture! Yay! So here they are!

This recipe came with a lot of variations – we might explore more of those at another time!

Here is the recipe as I made it:

Cinnamon-Sugar Muffins

For the plain muffins:

Put in mixing bowl and mix well with a fork:

2 cups flour

3 Tablespoons sugar

1 Tablespoon baking powder

1/2 teaspoon salt

(For the Cinnamon-Sugar Muffins, add 1/4 teaspoon nutmeg)

Combine:

1 egg, beaten

1 cup milk

3 Tablespoons vegetable oil (I used canola)

Add all at once to flour mixture, stirring only until moistened.

Fill 12 greased (I used liners) muffin cups 2/3 full and bake at 425 degrees for 20 minutes or until golden brown.

For topping:

Immediately after baking, remove muffins from pan and dip tops in melted butter (about 3 Tablespoons), then in 1/4 cup sugar mixed with 3/4 teaspoon cinnamon.

The plain muffin recipe is really simple.

As my 7th grade Home Ec teacher used to say, “Don’t over mix! The muffins will have holes in them!” Only mix until JUST moistened.

I used liners for this batch, but grease the pans if you like them better that way.

After baking you can see how golden brown and gorgeous they are!

I tried dipping the muffins into the butter and then into the cinnamon-sugar mixture, but I kept getting a lot of them onto the muffins papers. I used a pastry brush to brush on the butter and then dipped the top in the cinnamon-sugar mixture.

These muffins are absolutely perfect with a cup of coffee. They’re easy to make and have for a nice, warm treat or breakfast. I mean, how bad can that be – a muffin, melted butter, cinnamon, and sugar? I think these are best warm right out of the oven, but this batch is all packaged up and ready for my mom’s freezer. Some of these muffins would be nice to make the next time you invite your grandma or mom over for a nice cup of coffee. Give these Cinnamon-Sugar Muffins a try – they’re absolutely delicious!

 

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Swedish Almond Buns

This recipe for Swedish Almond Buns comes from Grandma’s church cookbook. I first tried this recipe just a few years ago, in 2009. We were having a Scandinavian baking day before Christmas with my mom and daughters, and when looking through the church cookbook (you all know how I feel about those old church cookbooks!!) for our usual recipes, I happened to find this one. Well – we HAD to try it – that very day! My mom’s a tea drinker, and these buns were perfect with her afternoon cup of tea. They’re delicious. This is one that would be great for a special breakfast, a snack, or for with your afternoon coffee – or tea.

Here is the recipe as I made it:

Swedish Almond Buns

In mixing bowl, dissolve:

1 package yeast in 3/4 cup very warm water

Add:

1/4 cup sugar

1 teaspoon salt

1 1/4 cup flour

Beat 2 minutes.

Add:

1 egg

1/4 cup shortening (I used butter, softened)

Gradually beat in until smooth:

1 cup flour

Add:

1/3 cup chopped, blanched almonds (I used sliced for this batch)

Spoon into greased muffin cups; fill 1/2 full.

Sprinkle with:

1/3 cup almonds

3 Tablespoons sugar

Cover and let rise in a warm place for 50-60 minutes.

Bake at 375 degrees for 15 minutes.

Before and after rising – they really do double in size!

After baking – they come out golden brown and toasty!

These buns are best warm right out of the oven with a bit of butter and maybe some strawberry jam. If you can’t enjoy them right away, immediately pop them into the freezer to enjoy at a later time – they ARE homemade, after all, and they won’t stay fresh for more than a day. You will love these buns for a special breakfast treat or a delicious afternoon snack. Call your friends to come over for an afternoon cup of coffee and try these Swedish Almond Buns!

 

 

 

 

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All Bran Muffins

These All Bran Muffins have it all – ALL the bran! They are loaded with fiber and goodness! How can they not be with ingredients like All Bran cereal, Shredded Wheat cereal, and Grape Nuts cereal?! There are MANY recipes for bran muffins of all kinds from Grandma and her sisters. They must have needed to keep things moving! Ha! Well, these muffins work well in that regard! I don’t know if I’d have more than one at a time, if you know what I’m sayin’.

These muffins are definitely full of fiber, but they’re also very tasty!

Here is the recipe as I made it:

All Bran Muffins

Pour 2 cups boiling water over:

2 cups Shredded Wheat cereal (I broke it up a bit before doing this)

Let it sit while mixing the rest of the ingredients.

Cream:

3 cups sugar, less 2 Tablespoons

1 cup butter, plus 2 Tablespoons

Add:

4 eggs, beaten

1 quart buttermilk

Add:

3 cups All Bran cereal

2 cup Grape Nuts cereal

Sift together:

5 cups flour

5 teaspoons baking soda

1 teaspoon salt

Add to creamed mixture and fold in soaked Shredded Wheat cereal.

Bake in greased tins at 400 degrees for 15-18 minutes.

The recipe says they freeze well, and they do!!

This calls for 2 cups of Shredded Wheat, and that is the amount of the large ones that come in a brown paper package inside the box.

This took the biggest mixing bowl I had! It makes a big batch – I got 4 dozen plus 4 muffins from this.

Because it is such a large amount of batter, it also takes a bit of muscle to mix it all.

The muffins turn out beautifully!

I love these muffins. They’re full of goodness with all of the cereal in them, and they’re delicious! They freeze well, so make up a batch and have them ready for a summer of fun. Breakfast is taken care of with these All Bran Muffins!

 

 

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2 Ingredient Pumpkin Spice Muffins

In keeping with my pumpkin theme (into November), today I’m sharing a recipe for 2 Ingredient Pumpkin Spice Muffins. Recipes like this are all over Pinterest these days (as I well know from my 2 week-on-the-couch-pinning-frenzy). This is THE EASIEST recipe ever – not even kidding!!! 2 ingredients, that’s it! I love recipes like this, and I know Grandma would have, too – they’re so interesting. Who figures these things out? Someone with unlimited funds and an awful lot of time on their hands? Maybe it’s not really that hard to do. Who cares?! The point is – they’re delicious! This particular recipe came from a member on Weight Watchers Connect (their Facebook type thing on the app), so it’s a bit healthier than most. There is some sugar from the mix, but no fat because you use the pumpkin puree instead. Simple dimple.

Here is the recipe as I made it:

2 Ingredient Pumpkin Spice Muffins

Mix together:

1 box of cake mix (I used Spice Cake Mix)

1 15 ounce can of pumpkin puree

Bake at 350 degrees for  20 minutes.

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I mean seriously, you just mix the cake mix and the pumpkin puree – done. I’m sure you could add raisins or chopped apples or nuts to these, too.

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This makes a nice, thick batter. Into the liners and that’s it.

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I tried to get 24 muffins out of this, but I only got 22. Even though I want to be good and only have 1 at a time, when you make them this small, that’s really hard!

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A little secret about these muffins – try to wait and eat them the next day. They come out of the liners better and the flavor is better.

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These little hummers are delicious. They’re spicy and pumpkin-y and so, so good!

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I just can’t believe how ridiculous these are: ridiculously easy, ridiculously good, ridiculously perfect for this time of year! They’re perfect for breakfast or an afternoon snack. Make up a batch today – no, wait – make a double batch because they’re going to go fast and you’re just going to have to make more anyway.

 

 

 

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Healthy Pumpkin Spice Oatmeal Muffins – Sort Of

After the 6th day of the worst head cold known to man, making a permanent indentation on my couch, and pinning an incredible number of great ideas on Pinterest, I was going stir-crazy and it was time to get off the couch and make something. If that something happens to be good for me and is a great accompaniment to my daily gallon of tea or other warm beverage for my throat, all the better.

Have you noticed that people are obsessed with the pumpkin spice thing? I decided to try a recipe of my own. Well, using one that I already have, of course. A very good one. I reinvented the Oatmeal Muffin recipe of Grandma’s (one of my all-time favorites) using some of the huge stash of frozen pumpkin puree that I still have in my freezer. I just added pumpkin instead of butter in the muffins, and added the obligatory pumpkin pie spice. These Healthy Pumpkin Spice Oatmeal Muffins didn’t turn out too bad, if I do say so myself. Oh yeah, and I’m calling them healthy, sort of, because of the lack of butter. There’s still plenty of sugar and sour cream in these. That’s why they’re only sort of healthy.

Here is the recipe as I made it:

Pumpkin Spice Oatmeal Muffins

2 cups oatmeal (plus extra for the top of the muffins)

2 cups sour cream

2/3 cup pumpkin puree

4 eggs

2 cups light brown sugar, packed

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

Combine oats and sour cream.

Stir in pumpkin, egg, and brown sugar until well mixed.

Sift together flour, baking powder, baking soda, salt, and pumpkin pie spice.

Stir into oat mixture just until blended.

You can add 1/2 to 1 cup raisins to these – for a little added healthiness.

Bake at 375 degrees for 20-25 minutes.

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The pumpkin puree is a great substitute for butter. You really can’t tell the difference.

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I like to add the raisins, but you don’t have to.

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I don’t know why I had these gigantic cupcake papers, but they worked just fine. When I filled them, I used a 1/4 cup measure. A sprinkle of oats on top and they’re ready for the oven.

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They’re delicious and smell amazing!

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You can see by the color that they’ve got pumpkin and spice in them. The oats add a little extra crunch on top.

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Yes – these muffins are really good and go well with tea or any other warm beverage you like. I have to say they turned out pretty well – they’re really good and really tasty. Make a batch of these and join in the pumpkin spice trend!

 

 

 

 

 

 

 

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Morning Glory Muffins

This recipe was another one that I wrote down 30 years ago when we were first married and living in Alexandria, Minnesota. I was an at home mom with our first daughter, our rental home was on a lake a few miles out of town, and we had no cable and a black and white TV, so I listened to WCCO radio a lot. I loved it when Joyce Lamont was on and I could listen to someone I had something in common with – baking, cooking, and food. She talked a lot about food and recipes and occasionally I would try to scratch down the recipes as she gave them. This was one of them, and it’s a good one. There are a lot of ingredients in this recipe, but it is so worth the time it takes. These Morning Glory Muffins are healthy and hearty and perfect for breakfast or an afternoon snack.

Here is the recipe as I made it:

Morning Glory Muffins

Soak 1/2 cup raisins in hot water for 15 minutes.

Drain well.

Prepare:

2 cups grated carrots

1/2 cup peeled, diced apple

1/2 cup chopped nuts (I used pecans)

1/2 cup grated coconut

the raisins

Set aside.

Beat in a large bowl:

3 eggs, beaten until thick

2 teaspoons vanilla

1/2 cup melted margarine (I used butter)

1 cup sugar

1/4 cup brown sugar

Mix well and set aside.

Combine:

1 cup flour

1/2 cup whole wheat flour

1/2 cup All Bran cereal

2 teaspoons baking powder

1 teaspoon cinnamon

Mix with the carrots, apple, raisins, nuts, and coconut.

Combine this mixture with the egg-sugar mixture, stirring lightly, just until flour is moistened.

Spoon into greased muffin tins or use papers (the recipe says it makes 12 muffins, but I got 16 out of this recipe).

Bake at 350 degrees for 25-30 minutes or until done.

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There are a lot of ingredients, but if you just gather them together first, it goes pretty fast.

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You would think that mixing the goodies into the dry ingredients would help them not sink to the bottom of the batter –

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but there are so many goodies in this batter, there’s no chance of anything sinking – these are absolutely loaded with good things.

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I really should double this recipe every time I make it – these muffins go way too fast.

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You can see how full of good things these are!

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Make a batch of these delicious muffins today! They’re so good and good for you! Maybe try a double batch – or at least 2 batches – they go very fast!! Sneak some into the freezer if you can! Your family will search the house for them!

 

 

 

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Apple Muffins

The recipe for today is from my sister, so I had to share a pic of her, and this one is an early one! It looks like she’s only a couple of weeks old, but don’t let the sleepy baby thing fool you. She’d soon be running around getting into trouble, like hitting her mouth on our footstool and knocking out a tooth before she was a year old! It looks like I’m already being the motherly type, making sure she’s comfortable! Ha!

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Love my mom’s plaid pants – and I have on a plaid shirt – plaid must have been all the rage back then!

So yes, this is my sister’s recipe, and by the looks of the handwriting, it’s from her 7th grade Home Ec class. She didn’t have the same teacher I did even though we went to the same school (7 years apart), in fact, she had one of Grandma’s sister-in-laws for her teacher. The Home Ec teachers in our school gave us the BEST recipes. They really were just great: easy, quick, and delicious!!! These Apple Muffins will be a regular in your arsenal, and you’re going to want to keep this one handy, always.

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These muffins are absolutely delicious!

Here is the recipe as I made it:

Apple Muffins

Beat well:

1 egg

Add:

1/2 cup milk

1/4 cup salad oil (I used canola)

Add:

1 apple, diced with the peel left on it

In a bowl, mix:

1 1/2 cup flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

Make a well in the center of dry ingredients.

Add liquid ingredients and stir only until damp.

Mixture should be lumpy.

Fill greased muffin tins or papers 2/3 full and sprinkle with topping.

Topping:

1/4 cup brown sugar

1/4 teaspoon cinnamon

Sprinkle over top of muffins before baking.

Bake at 400 degrees for 20-25 minutes.

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I get everything ready to go before starting so I can dice the apple last and it won’t turn brown. The topping is so good on these muffins.

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Everything ready? Let’s mix it up.

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Remember to not stir the muffin batter too much or you’ll get tunnels in the muffins. Seriously – that’s still in my head from my 7th grade Home Ec teacher. Ha!

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Get that topping on and into the oven they go.

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I can’t stress enough – the topping makes all the difference.

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These muffins are so good  – I don’t care when you eat them. You could have them for breakfast, afternoon coffee, or snack time, anytime. They’re easy – you can do this – a 7th grader could do it! Make a batch of these, follow the words of your 7th grade Home Ec teacher, and you’ll see how good they can be! Then call up your sister and have her come over for some muffins and a cup of coffee. You can chat about the old days – like when you were in 7th grade Home Ec.

 

 

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Strawberry Muffins

Yay! This is the day I’ve waited for since last summer!

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I’m using some of the local strawberries that we bought and put in the freezer for use this winter, and today’s the day. I’m using some of those frozen beauties to make these Strawberry Muffins, and in honor of the upcoming Valentine’s Day, I’m making them in my cast iron heart muffin pan. I don’t have a recipe for strawberry muffins, so I had to look one up online and found one on the allrecipes.com site here. I’m so excited to try these and use those beautiful berries that are so incredibly tasty and fragrant. What a perfect Valentine’s Day breakfast or snack.

Here is the recipe as I made it:

Strawberry Muffins

In a small bowl, combine and beat lightly:

1/4 cup canola oil

1/2 cup milk

1 egg

1 teaspoon vanilla

In a large bowl, mix:

1 3/4 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1 teaspoon cinnamon

1/2 cup sugar

1/4 cup brown sugar

Toss in 1 cup (I would add another 1/2-1 cup next time) chopped strawberries (if using frozen berries, chop while still frozen and mix in before thawing) and stir to coat with flour.

Pour in liquid mixture and stir together.

Fill muffin cups.

Bake at 375 degrees for 25 minutes or until top bounces back to the touch.

Cool 10 minutes and remove from pan.

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It’s easier to mix together when the dry and liquid ingredients are each mixed and ready to stir together. Putting the chopped strawberries into the flour (while still frozen) keeps the strawberry chunks suspended in the batter.

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I love the heart pan, but there was enough batter left over to make 5 regular sized muffins, also. Sprinkling with sanding sugar makes them sparkle on top.

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So cute! Love the hearts!!

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The heart muffins are small, but those local strawberries pack a punch of flavor. I think next time I’d add another half cup to a cup or so more strawberries. Can you really ever have enough of those sweet red morsels? I think not.

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These muffins are beautiful AND delicious! What a wonderful way to use those beautiful local strawberries stashed away in my freezer. and what a great Valentine’s Day treat! Make a couple of batches of these – one to devour now and one for the freezer!

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Oatmeal Applesauce Muffins

As far as I’m concerned, you can never have too many muffin recipes. Muffins are such a versatile item. They can be breakfast, they can be a snack, they can be part of a nice lunch when served with soup and a salad. This recipe for Oatmeal Applesauce Muffins, that comes from one of Grandma’s sisters, is so good! I was too lazy to run to the store and buy applesauce, so I just used a jar of the applesauce I spent 3 hours canning last fall. You can find the recipe for the applesauce here. Oh well, I’m sure these muffins are WAAAAAYYY better with homemade applesauce instead of store-bought! You know it’s true! These muffins went with my husband on a boys weekend and apparently there was a somewhat picky eater in the bunch that thought they were “awesome”!

Oatmeal Applesauce Muffins

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These really are SO good.

Here is the recipe as I made it:

Oatmeal Applesauce Muffins

1/2 cup butter, room temperature

3/4 cup brown sugar

1 egg

1 cup sifted flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup applesauce

1 cup quick oats

1/2 cup raisins

1/2 cup nuts, chopped

Cream butter and sugar.

Add egg and beat well.

Sift together flour, baking powder, cinnamon, baking soda, and salt.

Mix flour mixture and applesauce into creamed mixture.

Stir in oats, raisins, and nuts.

Bake at 350 degrees for 25-30 minutes, or until toothpick comes out clean.

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Yes – homemade applesauce is way better than store-bought.

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You can’t really see it here, but I topped the muffin batter with a sprinkling of sanding sugar, just to give them a little sparkle.

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These muffins have a lot of fiber with the oats, applesauce, raisins, and nuts. That makes them good for you, right?

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I’m sure they’re good for you. That means you can eat more of them. Even picky eaters will want to eat more of them. They’re just that good.

 

 

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