Posts Tagged ‘muffins’

Monkey Bread

In Bread, Breakfast, Brunch on January 14, 2011 at 12:00 pm

In the spirit of maintaining my resolution to eat healthier this year, I turned to Hungry Girl for this low-calorie version of an old favorite.  My sister bought me 2 of the Hungry Girl cookbooks for Christmas this year, and I couldn’t resist checking out her website to see what healthier recipes she had for some of my favorite classic meals.  I was rewarded for my efforts when I found this recipe for Monkey Bread.  For those of you wondering what exactly Monkey Bread is, it’s also referred to as sticky bread.  It is typically made of dough that is baked in a cake pan at high heat after first being  coated in melted butter, cinnamon, sugar, and sometimes chopped pecans.  It is traditionally served hot.

Hungry Girl‘s recipe for Monkey Bread calls for:

First, I combined 1 tbsp. Splenda and 1 tsp. cinnamon is a medium bowl.

Cinnamon and Splenda

Then, I places a small pot on the stove and placed the butter, syrup, brown sugar, 2 tbsp. of Splenda, and 1 tsp. cinnamon in it. I did not immediately heat it.

Ready to Heat

With the majority of the ingredients set aside for use later, I rolled out the dough on a clean, flat surface. Once I had sprinkled it with the baking soda I cut the sheet of dough widthwise into 6 strips of equal size. I then cut each strip into 4 squares.


I then rolled each square into a ball, and rolled 12 at a time in the Splenda and cinnamon mixture that I had set aside in the medium bowl. I then placed 4 dough balls each in each each cup of a muffin tin. Once this was done I heated the mixture on the stove. I constantly stirred the mixture until the butter was melted and the mixture was well blended into a gooey mixture.

Googey Mixture

Before sticking the muffin pan into the oven to bake I spooned the mixture evenly over the dough balls that were in the muffin tin. I then baked the Monkey Bread at 350°F for 10 minutes, or until the dough is puffy and firm.


This was a HUGE success, and so easy to make. I will definitely be making this low-calorie treat again in the near future!

How are you doing with your New Year’s resolutions? Any cooking resolutions?

Bon Appetit!


Honey Cornbread Muffins

In Comfort Food on October 24, 2010 at 6:27 pm

Nothing like some comfort food on a cold, rainy, fall evening! These Honey Cornbread Muffins are the perfect accent to the chili that has been cooking in my slow cooker all day today (expect a post on that tomorrow). These we super easy and super quick to make. The only change I made to the recipe was to use fat-free milk instead of while milk. That’s what I had in my apartment, so that’s what I used.

I started by preheating the oven to 400° F. Then I combined all the dry ingredients in a large bowl.

Dry Ingredients

The recipe then told the baker to combine the milk, eggs, butter, and honey in a separate bowl. I didn’t, since I didn’t have any other clean mixing bowls and was currently out of dish soap. Fear not! I have since made it to the grocery store and have dish soap and clean dishes again! So instead of mixing those ingredients in a separate bowl, I added them one by one to the dry ingredients, using a hand mixer to blend them as I went along.

All the Ingredients

This worked very well for me, and the end result was yummy, so I don’t have any complaints about this shortcut inspired by dirty dishes. I then evenly distributed the mix into 12 muffin paper liners. They were a little over 3/4ths of the way full, but that made for some large, light, fluffy muffins!

Ready for the Oven

This was a truly delicious, truly quick and easy recipe! It also compliments my chili so well! The end result even looked delicious!

Still Warm, Just Out of the Oven!

Stay tuned for the AMAZING chili to enjoy with this! In the meantime…

Bon Appetit!

Cranberry Orange Muffins Redo=Yummy Success

In Breakfast on October 20, 2010 at 1:28 am

This baking experiment resulted in a tally in the win column, as well as a tally in the followed directions column. YAY!! As I mentioned in my last post, my first adventure with the Food Network‘s Cranberry Orange Muffins resulted in a bit of a food tragedy. Lesson learned:

Baking Soda does not equal Baking Powder!

I did alter this recipe this time, however only changing the amounts of the ingredients, not using different ones. I learned a lot from the first round.


Cranberries and Orange Juice


This time when I went to simmer the cranberries and orange juice on the stove, I used 6 ounces of dried cranberries and 6 ounces of orange juice. With the original batch I felt that there were too many cranberries in the batch and it overwhelmed the orange too much. I used more orange juice than the original recipe called for, for a similar reason. By letting the cranberries simmer for longer and in more juice they plumbed more and adopted a nice orange tang, as well.


mmmmm, Extra Orange Zest Included


My next alteration was when it came to the grated orange zest. Once again I wanted to enhance the orange flavor, so I used 2 teaspoons of it, instead of the 1 teaspoon the recipe called for. This was the first time I had ever zested anything, so I did what anyone would do, I Googled a video for it. Most of the videos I found showed chefs zesting an orange with a zester (yes there is such a thing, and no I don’t own one). So I took it upon myself to learn how to zest with a cheese grater as suggested in several articles I found. I’m guessing most of you have have a cheese grater or would get one, before you would get a zester. It was REALLY easy, but watch your fingers! I had a little oops when my thumb connected with the grater. OUCH!

My next tweak was in the amount of time it took for the muffins to bake. The recipe said it took about 25 minutes for the muffins to brown, it took mine about 15 minutes. My advice check them after 10 minutes then every 5 minutes until slightly golden, if they are brown, they are too dry. Also, to prevent too much dryness leave a little liquid in with the cranberries when you add them to the batter.


This Time SUCCESS!!


I should also note that since the first batch I made turned out so well, I did another one right away. I’m hoping my colleagues like them as much as I do at work tomorrow, after all if I leave them all in my apartment, I’LL EAT THEM ALL!!! As you can see from the picture I topped some with sugar, but most without. I found that the sugar was messy, and had the potential to make for a messy transport into the office.

Does anyone know a store that isn’t out of pumpkin puree in the Boston area? I’ve been to two Shaw’s in the past 2 days and they are all out? I need help, so I can make my fabulous Pumpkin Bars!

Cranberry Orange Muffins

In Breakfast on October 18, 2010 at 6:00 am

This recipe’s lesson is to PAY ATTENTION in the kitchen! We all have off days, and that being said this was one of mine. For starters, I went back to basics and went with a Food Network recipe. Love them so much! The reviews for the Cranberry Orange Muffins were overwhelmingly positive, so I was surprised with the way mine came out. I went back and looked at the recipe, and discovered my OOPS of the day!

Baking Soda does not equal Baking Powder!




Stay tuned for my redo on this one.