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Pumpkin Duffins

October 22, 2013
Pumpkin Duffins

Here is another version of our favorite healthy dessert- duffins. I wanted to make something for Halloween and the first thing I think of – is pumpkin. When I think of pumpkin, cream cheese frosting comes to mind- it really is a match made in heaven.

So, in order to make duffins, I decided to invert the two and use the cream cheese as a filling in the middle.

The result was delicious- well, eventually. I made one batch and had a few friends taste test for me and give me some critical analysis. My daughter is the most honest taste tester I have- she has no qualms about telling me when things are not right. She told me the duffins didn’t have enough pumpkin flavor and the filling tasted too much like cream cheese and not like a frosting. She was right- I had forgotten to add vanilla extract in the cream cheese mixture.

The second batch included more spiced including cinnamon, ginger and cloves. It also included the missing vanilla extract. The result was delicious.

Make these for halloween…

  • 1 cup raw sugar
  • 1 large egg
  • 1½ cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup extra light olive oil
  • ¾ cup 1% milk
  • 1 cup pumpkin puree
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger

Filling

  • 2 oz cream cheese
  • 2 tablespoons powdered sugar
  • ¼ teaspoon vanilla extract

Mix the cream cheese, sugar and vanilla. Keep aside.

Topping

  • 1 tablespoon butter, melted
  • ½ cup fine raw sugar

Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.
In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, milk and pumpkin puree. Mix to combine.
In a small bowl, sift the flour, baking powder, salt, cinnamon, cloves, nutmeg and ginger. Pour into the egg mixture and stir well.
Add a quarter cup batter in each cup. Add a teaspoon of cream cheese on top. Top each cup with the rest of the batter to cover the filling.
Bake for 15 to 18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter in a small bowl. Pour ½ cup sugar into another small bowl.

Once the muffins are done, lightly brush the top with melted butter, remove from the pan and roll in the sugar, coating all parts of the duffin.

Cherry Almond Duffins

September 3, 2013
Cherry Almond Duffins

I haven’t made duffins in a while. These cherry ones are great for that one last summer dessert.. in case you can’t find fresh cherries any more, the frozen variety will do just fine…

  • ¾ cup raw sugar
  • 1 large egg
  • 1½ cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup extra light olive oil
  • 1 cup 1% milk
  • 2 teaspoons almond extract
  • 1 cup pitted fresh or frozen cherries, chopped

Topping

  • 1 tablespoon butter, melted
  • ½ cup fine raw sugar

Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.

In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, milk, vanilla and almond extracts. Mix to combine.

In a small bowl, sift the flour, baking powder and salt. Pour into the egg mixture and stir well. Fold the cherries into the batter and mix to incorporate.

Divide batter evenly into the muffin cups, filling about ½ full.

Bake for 15 minutes, until a tester inserted into the center comes out clean.

While duffins are baking, melt butter in a small bowl. Pour ½ cup sugar into a medium bowl.

Once the duffins are done, lightly brush the top with melted butter, remove from the pan and roll in the sugar, coating all parts of the duffin.

 

 

 

Cider Duffins

February 13, 2013

Cider Duffins

  • ¾ cup raw sugar
  • 1 large egg
  • 1½ cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ cup extra light olive oil
  • 1 cup apple cider
  • 1 teaspoon vanilla extract

Topping

  • 1 tablespoon butter, melted
  • ½ teaspoon cinnamon
  • ½ cup fine raw sugar

Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.
In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, cider and vanilla extract. Mix to combine.
In a small bowl, sift the flour, baking powder, cinnamon, nutmeg and salt. Pour into the egg mixture and stir well.
Divide batter evenly into the muffin cups, filling about ½ full.
Bake for 15 minutes, until a tester inserted into the center comes out clean.

While muffins are baking, melt butter in a small bowl. Pour ½ cup sugar and cinnamon into another small bowl and mix well.

Once the muffins are done, lightly brush the top with melted butter, remove from the pan and roll in the cinnamon sugar, coating all parts of the duffin.

Apricot Salsa

August 31, 2011

Apricot Salsa As summer officially comes to an end. I can’t help but post another salsa recipe. I am still getting delicious apricots- somehow they have lasted quite long this year. Usually they are gone by end of July. Anyway, I had a big pack of them and decided to turn the fruit into a delicious chunky sauce.

I used what I had in the fridge… that is what I like about making salsas- there are no rules. You can add whatever you want. I happen to have green onions on hand and I always have cilantro. I chopped everything and added the usual lime juice. I also added smoked paprika. To make it sweet, I usually add honey. This time I decided to use agave. I recently bought a bottle of it and have started experimenting. It is a great substitute for sugar and has a very low glycemic index. I even tried duffins with agave and they were a big hit.
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Blueberry and Orange Duffins

September 16, 2010

Wild Blueberry and Orange Duffins Here is my latest version of our favorite sweet snack. My daughter loves duffins and can’t get enough of them. She is always reminding me to make more.

Honestly- I keep forgetting or get too busy- and then remind myself how quick they are to make. I am usually done mixing them before my oven gets to the right temperature.

So, I finally decided to make them as I got back from Trader Joes. I bought dried wild blueberries and planned on adding them to the duffins. I paired the blueberries with some orange zest. I added half the amount of the milk in the original and substituted orange juice for the other half. The combination of the zest and the juice imparted wonderful flavor to the duffins.

I tasted one as they came out of the oven and really liked it but was a bit afraid my daughter may not enjoy the flavor. I gave one to her later in the afternoon and she claimed they were the best duffins I have ever made.

So, there you go- try the blueberry and orange ones- they are really good.
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Nectarine Duffins

August 22, 2010

Nectarine Almond Duffins As I sit here and write about this favorite snack in our house- I am hiding my laptop from my daughter who is sitting right next to me reading her book. You wonder why? Well, she has been asking me to bake some duffins for her for a while now and I just haven’t done it. If she notices the huge picture- I will be in big trouble…

She asked for them again yesterday and I told her we can make them today. So, once I am done with my writing for the day and after I finish cooking dinner- we will be baking some duffins- at least that is what I plan.

These ones are a bit different- I took advantage of all the delicious fruit in the farmers market and stuffed the duffins with chopped nectarines. I placed the delicious fruit in a small bowl and topped it with some vanilla sugar. I let it sit for a while and get juicy.

I then proceeded to use the same recipe for duffins and added the delicious nectarines in the middle. I was a bit hesitant to serve them to my daughter and her friends. Well, actually, my daughter is used to having all kinds of fruit. A lot of her friends are not so keen. To my surprise, everyone loved them…

So, here is another version of duffins- try the nectarine ones- they are delicious…
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Apple Orange Duffins

August 9, 2010

Apple Orange Duffins Here is another version of one of our favorite treats in our house. My daughter can’t get enough of these and asks me to make them all the time. Her favorite are the jelly filled ones but she will eat any kind I make.

For these particular ones, I decided to do a yummy filling in the middle with apples and oranges. It is amazing how well the two flavors complement each other. I zested and juiced a navel orange and used the zest for the actual batter and the juice for the filling. I cut up my favorite apples- pink lady into chunks and added some sugar, cinnamon and lemon zest. I let the mixture sit for a while for the flavors to marinate.

I then made the usual batter and added just a bit of the filling in the middle of each duffin. Of course I coated them with the yummy sugar mixture and they were a hit. My daughter loved them.

Try the apple orange duffins- they are delicious.
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