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Muffins can solve many problems: a hungry house full of weekend guests, a last minute snack for preschool, quick and easy breakfasts through the week (from the freezer), or as I recently found myself, with double my usual number of hungry children running underfoot.  While not all muffins hold well enough to serve after they have been left to cool, these muffins are still moist and flavorful hours after they have cooled or even reheated from the freezer.

Apricot Almond Bran Muffins are adapted from a recipe in Supernatural Everyday by Heidi Swanson that I have come to love.  If you are seeking a super dense. chewy style of bran muffing, this is not the one.  Though this recipe is whole grain with a healthy dose of bran, the texture is incredibly light and tender.  The taste of butter is unmistakable.  I added apricots to take advantage of the beautiful fruit found at the market.  Almonds, always a friend of the apricot, flavor the muffin and add a crunch to the top. Make these for a crowd, or just for a few and freeze the rest.  They reheat beautifully.

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Banana-Lovers’ Muffins

October 1, 2011

The other day when a friend offered me a whole tub of over-ripened bananas, I knew immediately what to do with them.  For a couple of years, I have been eying this recipe for banana muffins.  We enjoy banana bread fairly often, but I rarely have the 5 ripe bananas this recipe requires to dedicate to baking. This was a perfect opportunity.

These truly are Banana-Lovers’ Muffins.  With a base of five whipped  bananas and only the simplest of ingredients (flour, butter, salt, baking soda), these muffins sing of bananas.  The effect is quite different from the standard banana bread that is more bread than banana.  The bananas also lend an incredibly creamy quality to the texture of the muffin.  Indeed, though creamy is admittedly a strange descriptor for muffins, it is absolutely apt here. These muffins are moist without being dense making it easy to take down more than one with the morning coffee.

Banana-Lovers’ Muffins is adapted from a recipe from the Kona Inn.  The only thing I changed was to reduce the sugar by half.  I am not a fan of super sweet morning food.  To our family they still seemed plenty sweet with the reduced added sugar and the natural sweetness from the bananas.  We will definitely make these again.

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Cheesy Onion Corn Muffins

February 3, 2011

Cornbread may be the ultimate quick bread.  In under 45 minutes, basic pantry staples- flour, cornmeal, milk, and eggs- turn into hot, tender, crumbly goodness.  Cornbread is a natural accompaniment to chili, but is also great with any other bean based soup or grilled meats.

This recipe is one of my favorites, I have made it many times.  The onion and cheese add deep flavors to the bread.  This combination not only tastes great, but the additional moisture also increases its shelf life.  While most cornbread is best eaten right out of the oven, these muffins will stay moist through the day.  For added color, try green onions in place of the white onions.

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