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Grandma's Recipes One By One!

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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Friendship Muffins

This recipe for Friendship Muffins comes from one of Grandma’s sisters. I love the name, and it seems so appropriate for Grandma and her sisters (and sisters-in-law) who always seemed to be surrounded by friends. They were all friends with each other, too! This recipe makes a bit of a different kind of muffin, one that’s more firm and doesn’t have as much of a tender crumb as regular muffins. The recipe does say that you can make it into a cake instead of muffins, but in a 9″ x 13″ pan, which seems a bit big for this amount of batter, but maybe not. I may have to try that sometime. Once again, this is a very easy, very good recipe.

Friendship Muffins

I love recipes that let you be versatile, like this one. It gives you lots of options.

Here is the recipe as I made it:

Friendship Muffins

Mix dry ingredients together:

2 cups flour

1 cup sugar

1 1/2 teaspoons cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

Then add:

3/4 cup oil (I used canola)

3 eggs, beaten

2 teaspoons vanilla

Stir well.

Add:

1 cup of: chopped apples, dates, raisins, or other dried fruit

1/2 cup nuts, chopped (if desired)

(I used raisins and no nuts in these.)

Bake at 375 degrees for 30 minutes for muffins or 40 minutes for 9″ x 13″ pan.

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It has a different order of ingredients on the recipe, but I mixed all the dry ingredients together first, then added the wet ingredients and fruit.

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It makes a very thick batter.

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I added some sanding sugar to the tops, just to add a bit of sparkle.

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These are quick to make, and easy to snack on.

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Muffins are always great to have on hand and these are no exception. Make a batch of these today – and make a batch for your friends!

 

 

 

 

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Rhubarb Muffins

This might be my final rhubarb recipe for this season. Things in the rhubarb patch are slowing down. My mom says that you should stop picking by the 4th of July because it can get kind of bitter and “woody”. I may get enough for one more recipe, but that will be it. This is an easy recipe for Rhubarb Muffins.

Rhubarb Muffins

This is a tasty one!

Here is the recipe as I made it:

Rhubarb Muffins

3/4 cup brown sugar

1/2 cup oil (I used canola)

1 egg

1/2 cup buttermilk

1/2 teaspoon salt

1 teaspoon vanilla

1 1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/2 cup nuts (I didn’t put nuts in)

1 cup finely chopped rhubarb

Topping:

1/4 cup brown sugar

1/2 teaspoon cinnamon

1/2 cup chopped nuts (I used pecans)

Mix all ingredients until just moistened.

Sprinkle topping on top of batter.

Bake at 350 degrees for 20-25 minutes.

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I love brown sugar in muffins – it makes the batter so pretty.

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These muffins are chock full of rhubarb.

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The pecans toast in the oven and makes the topping even better.

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These are easy muffins to use up the last of our seasonal rhubarb harvest.

Enjoy these with your afternoon coffee!

 

 

 

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Raisin Bran Muffins

This is another make ahead recipe that’s great for weekend guests.

A batch of Raisin Bran Muffins batter can last 6 weeks in the frig.

I love recipes that enable you to get anything done ahead of time.

Raisin Bran Muffins

These muffins are easy and ready in the frig when you are ready to bake them.

Here is the recipe as I made it:

Raisin Bran Muffins

5 cups all-purpose flour

3 cups sugar (I also used 2 1/2 cups)

5 teaspoons baking soda

1 1/2 teaspoon salt

7 1/2 cups Raisin Bran cereal (she says she used a whole 15 ounce box – I only found a 20 ounce box and I used the whole thing, too)

1 quart buttermilk

1 cup canola oil

4 eggs, beaten

Blend flour, sugar, baking soda, and salt.

Stir in cereal – I had to break up the flakes they were so huge!

Add buttermilk, oil, and eggs and blend until moistened.

This can be stored in the frig for up to 6 weeks.

She says she added a few more raisins – I didn’t add extra for this post, but I would agree that you could maybe add 1 cup or so more raisins.

Bake at 400 degrees for 15 to 20 minutes.

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I used the biggest bowl I had to mix the dry ingredients.

You need a lot of room to mix the dry and wet ingredients together.

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It filled up that big bowl!

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Mmm warm out of the oven!

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You can see that more raisins would be better – they’re a little sparse in there.

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This is a delicious muffin.

Great for breakfast, coffee or tea in the afternoon, or anytime!

Yum.

 

 

 

 

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