At Home With MrsC

Raising a family, making a home.

Baking

Recipe: Crunchy Biscoff Muffins

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Fact: I’ve been enjoying spending quiet weekend afternoons in my kitchen, baking muffins.

If I remember right, muffins were the first things I ever baked, ever. Granted they were instant muffins from a box, but at least they helped me conquer my fear of the kitchen. 

I love eating these bite-sized treats as snacks or a quick breakfasts with coffee. The boys have been enjoying having freshly baked muffins at home, too. One batch doesn’t last more than a few days in our house. 

Crunchy Biscoff Muffins
Crunchy Biscoff Muffins

 

My latest muffin experiment involved Crunchy Biscoff Spread, simply because I had a jar of the stuff that was expiring soon. I couldn’t imagine having to eat Biscoff sandwiches all day every day for a week, so I thought I’d be creative and mix some into my muffins.

The result was a nice, cinammon-y insta-breakfast with just the tiniest bit of crunch in it.

Crunchy Biscoff Muffins
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Ingredients
  1. 3/4 cup brown sugar
  2. 1 large egg
  3. 1 1/2 cups all purpose flour
  4. 2 tsp baking powder
  5. 1/4 tsp salt
  6. 1/4 tsp cinnamon
  7. 1/4 cup vegetable oil
  8. 3/4 cup milk
  9. 1 tsp vanilla extract
  10. 1/3 cup crunchy Biscoff spread, microwaved for a few seconds until it becomes melt-y
Instructions
  1. Preheat oven to 350F. Line your muffin tin with the cutest paper muffin liners you have.
  2. In a large bowl, whisk together sugar and egg. Add flour, baking powder, salt and cinnamon. Mix until combined.
  3. Add the vegetable oil, milk and vanilla.
  4. Pour the melt-y Biscoff into the bowl and stir to combine. Do not overmix. It's okay if your batter is lumpy, and if the Biscoff isn't completely mixed in. Swirling is a good thing.
  5. Using an ice cream scoop or a spoon, fill each muffin cup about 3/4 full with batter.
  6. Bake for 30-35 minutes (or until a toothpick or cake tester comes out clean,) rotating your pan half way through.
  7. Cool on a wire rack before serving.
Notes
  1. Super yummy with a cold glass of milk or a hot mug of coffee!
Adapted from Biscoff Swirl Muffins by bakerstreet.tv
Adapted from Biscoff Swirl Muffins by bakerstreet.tv
At Home With MrsC https://blissbysam.com/

If you decide to try this recipe out, let me know how it goes, alrightie? 🙂

Recipe: Banana Swiss Miss Muffins

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Have you ever tried baking with Swiss Miss? As in the hot chocolate mix? Me neither, until yesterday.

Banana Swiss Miss Muffins

  

I decided to make peace with our 20+ year old oven by attempting to bake a nice snack treat for Little MrC. Since it’s exam week, he’s home way before lunch time, so this week is filled with more mommy time than WAHM time. I could see he was getting bored with his usual afternoon cartoons. Blame it on him being stuck at home with a fever over the last 5 days. Because Cartoon Network and Toonami weren’t doing their usual magic, I had to think of a quick activity that we could do. And so, I went ahead and cranked up the heat on our old-timer oven. Bahala na if the temperature on the right is hotter than the temperature on the left. Lol.

Making this kid work for his food!

 

I got the little boy all excited about mashing bananas, put an apron on him and set him to work. I realized too late that I should have checked that I had everything we needed in the pantry before I involved the little boy. The original plan was to make choco banana muffins like these ones by Nigella, but using tablea instead of cocoa powder. Toinks, my stash of tablea apparently went bad in the freezer during that Glenda storm, and my mom had gotten rid of them already. We also didn’t have any cocoa powder. I could have just gone with plain banana muffins, but I already said chocolate (the magic word) to the little boy. I had to think fast. I decided to use Swiss Miss. The dark kind.

“Mom, are they done yet?”

 

They came out yummy. There’s not a lot of sugar in the recipe, so the sweetness comes mostly from the bananas. The riper the better. I like to use the nearly rotten ones for baking. Those are the best. The end result was not as chocolatey as it would have been if I used proper cocoa, but for a quick meryenda fix, a fun bonding afternoon with my kid and quick snack box fillers for today, these are more than good enough.

“Time to get a plate?”

 

Banana Swiss Miss Muffins
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Ingredients
  1. 3 overripe (as in borderline bulok) bananas
  2. ½ cup vegetable oil
  3. 2 large eggs
  4. ½ cup brown sugar
  5. 1 ½ cups all-purpose flour
  6. 1 packet Swiss Miss Dark Chocolate Sensation
  7. 1 tsp baking soda
Instructions
  1. Preheat your oven to 400°F. Line a 12-cup muffin pan with paper liners. The cuter the better!
  2. Mash the bananas to baby food consistency.
  3. With an electric mixer on low (or by hand), combine the mashed bananas and vegetable oil. Add in the egg and sugar.
  4. In a separate bowl, sift together the flour, Swiss Miss and baking soda.
  5. Gently add the dry mixture to the banana mixture. Do not overmix! It's totally fine if your batter is lumpy.
  6. Spoon batter into the prepared muffin cups. I use an ice cream scoop for this so that I get relatively uniformed muffin sizes.
  7. Bake in the preheated over for 15-20 minutes. These should rise significantly and become a nice shade of cocoa brown when done. Cool the muffins slightly in the pan before removing to a wire rack to cool completely.
Notes
  1. This tastes super awesome topped with fruit preserves or with cream cheese frosting.
Adapted from KITCHEN Recipes from the Heart of the Home
Adapted from KITCHEN Recipes from the Heart of the Home
At Home With MrsC https://blissbysam.com/

Recipe: Best Banana Bread

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I discovered this banana bread recipe in a library book a few years ago, and I liked it so much that I even made a few loaves and gave them as presents one Christmas.  I make mine without the walnuts coz my brother doesn’t like them.  I made a batch again today after over a year of not baking, and I’m glad that they turned out just as good as they did before.

Thought I’d share the recipe with everyone, and digitally archive it as well in case I lose my precious recipe notebook.  Do let me know how it turns out in case any of you try to make this yourselves.

 
BEST BANANA BREAD
2 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup salted butter, softened
1 1/2 cups light brown sugar, packed
2 large eggs
3 cups ripe bananas (about 7 medium), mashed
1 teaspoon pure vanilla extract
1 cup (4 ounces) chopped walnuts (optional) 
 
  1. Preheat oven to 325°F.  Grease two 9×5″ loaf pans.
  2. In a medium bowl, combine flour, soda and salt with a wire whisk; set aside.
  3. In a large bowl, cream butter and sugar with an electric mixer.  Add eggs, bananas and vanilla, and beat at medium speed until thick.  Scrape down sides of bowl.
  4. Add the flour mixture & walnuts, then blend at low speed until just combined.  Do not overmix.
  5. Pour batter into prepared pans.  Bake on center rack of oven for 60-70 minutes.  A toothpick inserted in center should come out clean, and the bread should pull away from the sides.
  6. Cool in pan for 10 minutes.  Turn pans on sides; cool to room temperature before removing and slicing.
Enjoy!  Our household certainly did.