Whip up the ultimate breakfast treat — muffins. Carrie Levin, chef and owner of “Good Enough To Eat” and author of “The Good Enough To Eat Breakfast Cookbook,” visited “Weekend Today” to share some scrumptious muffins.
Cherry Cinnamon MuffinsYields 8–12 muffins
8 tablespoons sweet butter plus a little to grease the pan3/4 cup sugar1 extra large egg1 teaspoon vanilla extract1 cup milk2 1/2 cups all-purpose flour1/2 teaspoon salt1 tablespoon baking powder1 1/2 cups sour cherries cut in half1 tablespoon sugar plus 1 teaspoon cinnamon, mixed for toppingPaper muffin cup liners
Preheat oven to 350 degrees.Grease the top of your muffin pan with a little butter to prevent the muffin domes from sticking. Cut the sour cherries in half, hold in a mixing bowl. In another bowl mix together the flour, salt and baking powder. Beat the egg with the milk and vanilla.Cut the 8 T. butter into pats and pulse together with the 3/4 cup of sugar until mixed but still lumpy. Turn the processor off to push down whatever is clinging to the sides with a rubber processor.Now add the liquid pulse till the mixture looks like a lumpy milkshake.Scrape down the sides. Add the dry ingredients. Pulse 3–4 times till just blended. Fold the batter in with the fruit.Divide the batter into the lined muffin tins, filling to just below the top. Sprinkle each with some of the cinnamon sugar.Bake 20–25 minutes, turning the pan once after 12 minutes. Check for doneness by pricking with a fork — if the tines come out dry, the muffins are done. Let them cool about 10 minutes before removing them from the pan.
Corn MuffinsYields 9 muffins
Butter or vegetable shortening for greasing the top of the muffin pan1 1/2 cups all-purpose flour 1 1/2 cups coarsely ground yellow cornmeal1/4 cup sugar2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 egg1 1/2 cups buttermilk 8 ounces (1/2 cup or 1 stick) butter, melted1 cup corn kernels (I like the canned corn best — drain off the water)Cornmeal for dusting the panPaper muffin cup liners
Preheat oven to 350 degrees.Lightly grease the top of your muffin pan with some butter to prevent the domes from sticking. Put the muffin liners in the pan cups.In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Mix well, ensuring that there are no lumps of baking powder. (Over mixing only becomes a danger after the liquid and dry ingredients are combined.)In another bowl, whisk the egg and the buttermilk together to a smooth yellow color. Pour this egg mixture into the dry ingredients, stirring with a wooden spoon to combine. Next, drizzle in the melted butter, stirring it in with the spoon. You want to thread the butter through the batter, so don’t over stir. Finally, add the corn kernels, again stirring to combine.Spoon the batter into the cup liners, filling to just under the top edges. Bake for 20–25 minutes, turning the pan after 12 minutes. Check for doneness near the end of the cooking time by sticking one of the muffins with a fork. If the tines come out dry, the muffins are done.Let the muffins cool for 5-10 minutes. They’re great with some butter and honey.
Raisin Bran MuffinsYields 9 muffins
1 cup all-purpose flour1 1/3 cups bran1 teaspoon baking soda1/4 cup dark brown sugar (pack down for measure)1 egg1/2 cup molasses1 cup sour cream1 cup golden raisins Paper muffin cup liners
Preheat oven to 350 degrees.Lightly grease the top of your muffin pan with some butter to prevent sticking. Put the muffin liners in the pan cups. Mix the flour, bran, and baking soda together in a large bowl.Using the food processor, cream the brown sugar and butter together. (Nary a speck should show.) Beat the egg well in your measuring cup land combine it with the molasses and sour cream in a bowl.Now, alternately pulse the flour mixture and the sour cream mixture into the sugar-butter mixture in the following manner: one-third dry mix (pulse, stop, scrape down the sides of the processor), one-half sour cream mix (pulse, stop, scrape down), and so on, until all mixes are completely blended. Finally, pulse in the raisins enough to distribute them evenly in the batter.Pour the batter into the muffin cups, filling almost to the top of the paper liners, and bake for 30 minutes, turning the pan after 15 minutes. Check for doneness with the tines of a fork toward the end of the cooking time — dry tines mean done muffins!Let the muffins cool for 10 minutes before removing them from the pan.
Yields 10-12 muffins
1 cup all-purpose flour1 1/3 cup whole wheat flour 1 cup granola1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/4 cup (4 oz. or 1/2 stick) soft butter1/4 cup dark brown sugar1 egg1/3 cup honey1 cup plain yogurt (whole milk)1 cup dried apricots, chopped into 1/4 inch pieces Paper muffin cup liners
Preheat oven to 350 degrees.Lightly grease the top of your muffin pan with some butter to prevent sticking. Put the muffin liners in the pan cups.Put the flours, granola, baking powder and salt into a large bowl and mix well.Using the food processor, cream the butter and sugar together until light and fluffy. Having beaten the egg well in your measuring cup, pulse to combine it with the butter and sugar. Then add the honey and yogurt, pulsing to combine. Next, pulse in the dry ingredients. Lastly, pulse in the apricots just enough to completely distribute them throughout the batter.Spoon the batter into the muffin pan almost to the top edge of each muffin cup. Bake in the oven for 25–30 minutes, turning once. Test for doneness with fork tines.Let the muffins cool for 10 minutes before lifting them out of the pan.