Almond Poppy Seed Muffins

I've never understood why I could not find these most favorite of muffins without actual almonds baked in. Luckily it's a simple fix and so that's what I've done here. The extra crunch of almond is worth it, and if you prefer a different type of nut, don't hesitate to substitute the same amount.

Almond Poppy Seed Muffins
By: Rising Wolf Kitchen
(adapted from a Williams-Sonoma recipe)
Yield: 12 muffins or 1 loaf

•  1 1/4 cup unbleached flour
• 1 tsp baking power
• 1/2 tsp sea salt
• 1/3 cup poppy seeds
• 8 Tbs Earth Balance Vegan Buttery Sticks, room temp
• 1/4 cup almond paste
• 1 cup organic granulated sugar
• 2 large eggs, room temp
• 1/2 cup fat-free milk
• 1 cup chopped almonds

1. Preheat oven to 350 F. Coat pan(s) of choice with baking spray. 
2. In a small bowl, combine the flour, baking powder, salt and poppy seeds; set aside.
3. In the bowl of an electric mixer fitted with the flat beater, beat the butter and almond past on medium speed until smooth and light (3-4 minutes). Slowly add the sugar and continue beating until light and fluffy. 
4. Add the eggs one at a time, scraping the sides of the bowl. 
5. Reduce speed to very low and alternate adding the flour mixture and milk; ending with the flour; mix just until incorporated.
6. Fold in chopped hazelnuts; using an ice cream sized muffin scoop, fill the muffin tins, or pour into a loaf pan. 
7. Bake muffins approx 25 minutes and loaf pan approx 45-50 or until done. 
8. Cool on wire racks before removing from pans. 

Nutritional Facts per serving in posted recipe only (1 muffin): Each serving contains approx 305 calories and 18 grams of fat. 

Allergy Warning: This recipe contains dairy, eggs and nuts (in posted version).

Chocolate Spice Banana Muffins

Yes, I enjoy my muffins and breads, so you'll definitely see a surplus of those recipes on this blog. Banana muffins are one of my staple treats, and I usually always have some freshly made or stocked in the freezer just so that when I'm in the mood, I can pull one out and enjoy. I was in the mood for something a bit different, so I modified my banana muffin recipe with a touch of chocolate and hint of spice.

Chocolate Spice Banana Muffins
By Rising Wolf Kitchen

Ingredients:

• 3/4 cup granulated organic sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temp
• 5 medium bananas, semi-ripe and semi-mashed
• 1/2 cup light sour cream
• 1 tsp pure vanilla extract
• 2 Tbs chocolate liqueur or sugar-free chocolate flavoring syrup
• 2 cups bread flour
• 1 cup dark chocolate cocoa
• 1 tsp baking soda
• 1 tsp sea salt
• 2 tsp ground cinnamon
• 1 tsp ground allspice
• 1/2 tsp ground black pepper
• 1 cup pecans, chopped (optional for sprinkling over top)
  

1. Preheat the oven(s) to 350F. 
2. Combine sugars and butter until smooth; add the eggs, bananas, sour cream, chocolate flavor and vanilla. Beat until well combined (there should be chunks of banana). 
3. Combine the flour, baking soda, cocoa, salt and spices then add to sugar mixture just until moistened. 
4. If desired, sprinkle the top with pecans.
5. Bake for 30-40 minutes (check after 30 as oven temps and types vary).  
6. Cool on racks in the muffin tins for 15 minutes before removing.        

• Allergy Warning: this recipe contains eggs, dairy and nuts.     

Banana Blueberry Pecan Muffins with Oatmeal Streusel

Sometimes I just want a muffin. I always have delicious organic bananas sitting around, a lot of blueberries in the refrigerator, and I love oatmeal--what better way to combine all of these delicious ingredients. If you're in Montana, then substitute delicious Montana huckleberries for the blueberries.

Banana Blueberry Pecan Muffins with Oatmeal Streusel

Recipe By: Rising Wolf Kitchen

Yield: 18 Muffins

Ingredients:

• 3/4 cup granulated organic sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temp
• 5 medium bananas, semi-ripe and semi-mashed
• 1/2 cup light sour cream
• 1 tsp pure vanilla extract
• 2 1/2 cups bread flour
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup pecans, chopped
• 1 1/2 cups fresh blueberries or fresh huckleberries
  

For the Streusel: 

• 1/2 cup McCann's Irish Quick Oats
• 2 Tbs brown sugar
• 2 Tbs unsalted butter, chilled and cubed

1. Preheat the oven(s) to 350F. 
2. Combine sugars and butter until smooth; add the eggs, bananas, sour cream and vanilla. Beat until well combined (there should be chunks of banana). 
3. Combine the flour, baking soda and salt then add to sugar mixture just until moistened. 
4. Fold in the pecans and blueberries. 
5. For the streusel: combine all three ingredients and using your fingers, combine until crumbly. 
6. Sprinkle topping evenly over muffins. 
7. Bake for 30-40 minutes (check after 30 as oven temps and types vary).  
8. Cool on racks in the muffin tins for 15 minutes before removing.                           

Note: This same recipe can be used to make loaves rather than muffins. Simply make up the same way and pour into two regular-sized loaf pans (may need additional bake time). 
 
Nutritional Analysis: Per Serving (1 muffin) (only for above recipe-does not include variations): 280 Calories; 12g Fat (36.9% calories from fat); 4g Protein; 41g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 180mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates.

Allergy Warning: This recipe contains dairy, eggs, and nuts (in posted recipe). 

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