At Home Italian Cooking By JoElaine

Homemade Blueberry Muffins by JoElaine ( Balsamo) Quinn

Ingredients:

2 cups all-purpose flour + 1 Tbsp

1 cup sugar

½ tsp baking powder

½ tsp baking soda

½ tsp salt

10 oz fresh blueberries

2 eggs beaten

1 cup sour cream

½ cup vegetable oil

1 tsp vanilla extract

Process,

1. Combine all the dry ingredients together and mix well.

2. Add 1 Tbsp of four to blueberries and gently toss and set aside.

3. In a separate bowl, mix the wet ingredients. Beat the eggs first.

4. Mix the wet ingredients with the dry ingredients just until combined. Don't over mix. Then fold in the blueberries gently .

5. Scoop batter into greased muffin tin. Bake for 20-22 minutes at 400 degrees. Let cool before removing from tin

.Enjoy!

Homemade Dark Chocolate Chip Banana Muffins by JoElaine ( Balsamo) Quinn

Ingredients:

1 cup of Butter , room temperature

1/2 cup of Sugar

1/2 cup of Brown Sugar

1 Egg

1/3 cup of Sour Cream

1 1/2 cups of mashed Bananas

1 tsp of Vanilla

1 tsp of cinnamon

1/4 tsp of Salt

1 tsp of Baking Powder

1 tsp of Baking Soda

1 cup of Dark Cocoa

2 1/4 cups of Flour

1 1/4 cups of Dark Chocolate Chips , divided

Process ,

1. Preheat oven to 350 degrees. Line muffin pans with 18 cupcake liners.

2. In a standard mixer with a paddle attachment on medium speed mix the butter and both sugars till creamy. Add the egg , sour cream , banana , and vanilla till combined.

3. In a medium size bowl mix together cinnamon, salt , baking soda, baking powder, cocoa , and flour. Then slowly add to the banana mixture on low speed until all is combined. Note : Do not over mix.

4. Stir 1 cup of dark chocolate chips into the batter gently. Then spoon the batter 3/4 up into each of your cupcake liners .

5. Sprinkle the remaining chips on top of each muffin . Bake for 20 to 23 minutes or until a toothpick inserted comes out clean.

6. Remove from oven and let completly cool on a rack. Once cooled lightly dust with confectioner sugar.

Enjoy!

Homemade Lemon Muffins with a Lemon Glaze by JoElaine (Balsamo) Quinn

Ingredients:

2 1/2 cups of flour

1/2 cup of sugar

1 tsp of baking powder

1/2 tsp of baking soda

1/4 tsp pf salt

1 cup of buttermilk

1/2 cup of butter melted

2 large eggs

1 large lemon , zest

1/4 cup of fresh lemon juice

1 tsp of vanilla

Lemon Glaze:

1 cup of powdered sugar

Fresh lemon juice enough for glaze consistency

Process,

1. Preheat oven to 350 degrees. Line a muffin pan with paper cups. Set aside. In a large bowl combine the flour, sugar, baking powder, baking soda and salt.

2. In a medium bowl combine the buttermilk, melted butter, eggs, zest, lemon juice and vanilla. Add in liquid ingredients with dry and mix just until combined.

3. Scoop into prepared muffin pan and bake for 15-20 minutes and tops are a light golden brown color . Cool completely.

For The Glaze:

4. Combine the powdered sugar and lemon juice in a small bowl. Drizzle over cooled muffins.

Enjoy!

Homemade Banana Walnut Muffins recipe by JoElaine (Balsamo) Quinn

Ingredients:

2 cups of all-purpose flour

1 1/2 tsps of baking soda

1/2 tsp of salt

4 overripe bananas

1 cup of brown sugar

3/4 cup (1 1/2 sticks) of unsalted butter, melted and cooled

2 eggs

1 tsp of pure vanilla extract

1/2 cup of walnuts, chopped

Process,

1. Preheat oven to 375 degrees and place baking cups into your muffin pan , 12 count.

2. In a large bowl, combine the flour, baking soda, and salt , set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until combined.

3. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about 3/4 . Give them a rap on the counter to get any air bubbles out.

4. Bake until a toothpick stuck in the muffins comes out clean, 20 to 25 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Enjoy!

Olive Oil Blueberry Muffins by JoElaine (Balsamo) Quinn

Ingredients: 

1 3/4 cups plus of flour you can use wheat 

1 tsp of baking powder 

1/2 ttsp of baking soda 

1/2 tsp of salt 

1/3 cup of extra virgin olive oil 

1/2 cup honey

2 eggs, at room temperature 

1 cup of plain greek yogurt

2 1/2 tsps of vanilla extract

1 cup of blueberries, I added more Process,

1. Preheat the oven to 400 degrees. Place baking cups into your muffin pan, set aside.

2. In a large mixing bowl, combine 1 3/4 cups of the flour with the baking powder, baking soda, and salt . Mix them together with a whisk.

3. In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well.

4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined . In a small bowl, toss the blueberries with 1 teaspoon flour Gently fold the blueberries into the batter. The mixture will be thick.

5. Divide the batter evenly between the 12 muffin cups . Bake the muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

6. Place the muffin tin on a cooling rack to cool.

Enjoy!

Nanny's Zucchini Olive Oil Muffins with Dried Cranberries & Walnuts by JoElaine (Balsamo) Quinn

Ingredients:

2 large eggs

1 1/3 cup of sugar

2 tsps ofvanilla extract

2 zucchinis , grated

1/3 cup of olive oil

2 3/4 cups of flour

1 tsp of baking soda

1 tsp of baking powder

1/4 tsp of salt

2 tsps of cinnamon

1 tsp of ground ginger

1/2 tsp of nutmeg

1 cup of walnuts

1 cup of dried cranberries

Process,

1. Preheat oven at 350 degree.

2. In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the olive oil. In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.

3. Stir the dry ingredients into the zucchini mixture. (Do not over mix!) Stir in walnuts, and cranberries .

4.Fill muffin cup in your muffin pan prepared with cup liners . Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin.

5. Bake at 350°F on the middle rack until muffins are golden brown, about 20-30 minutes. Test with a long toothpick to make sure the center of the muffins are done.

6. Let cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.

Enjoy!

Olive Oil Chocolate Chip Muffins with Cinnamon Sugar Drizzle by JoElaine (Balsamo) Quinn

Ingredients:

2 cups of flour

1/2 cup of brown sugar , firmly packed

2 tsps of baking powder

1/4 tsp of salt

1/2 cup of chocolate chip mini

2 eggs room temperature

1/4 cup of olive oil

1 cup of milk

1 tsp of vanilla extract

For Drizzle

1 Tbsp of sugar

1/2 tsp of cinnamon

Process,

1. Preheat the oven to 400 degrees. Position rack to the middle of oven.

2. Paper line a 12 cup muffin tray.

3. In a medium mixing bowl, combine dry ingredients. Whisk together. Set aside.

4. In a small mixing bowl, combine the granulated sugar and the cinnamon for the topping. Set aside.

5. In a standard mixer bowl with a paddle attachment mix eggs with oil, milk , and vanilla extract until combined.

6. Then add the dry ingredients slowly to the wet ingredients, until just moistened. Then stir in your chocolate chips

7. Fill muffin liners 34 full.

8. Then sprinkle each muffin top with some of the cinnamon sugar.

9. Bake for 18-20 minutes . Check with toothpick by inserting to see doneness.

Enjoy!

Homemade Blueberry Zucchini Muffins made by JoElaine (Balsamo)Quinn recipe by Manila Spoon

Ingredients:

1 1/2 cups of all-purpose Flour

1 cup plus 2 tablespoons of sugar

1 tsp of baking powder

1 tsp of baking soda

1/2 tsp of salt

1/2 tsp of ground cinnamon

1/2 tsp of ground nutmeg

2 eggs, room temperature

1/3 cup of vegetable oil or oil of choice

1 tsp of vanilla extract

1 cup of grated zucchini

1 cup of fresh or frozen blueberries

Process,

1. Preheat oven to 400 F/ 200 C. Line a 12-cup muffin tin with muffin cups.

2. In a large bowl, combine the dry ingredients – flour, salt, sugar, baking powder and baking soda, cinnamon and nutmeg.

3. In another bowl beat together the eggs, oil, vanilla extract and zucchini.

4. Add the wet ingredients to the dry mixture and mix gently. Fold in the blueberries.

5. Divide evenly among the muffin cups. Bake for 16-19 minutes or until a tester comes out clean. Transfer to a wire rack to cool completely.

Enjoy!