Banana Date Muffins and California Dreamin'

Here we are in the last few days of winter! Even though it will officially be spring by the end of this week, and temperatures are starting to warm a bit, our heat is still on and evening temps hover around freezing. There are signs of spring, however, and I see tiny sprouts of scilla and crocus popping up through the cold, wet soil, which is a feast for the eyes after our long, snowy winter. 

The last week of February and first week of March, my husband and I were very fortunate to escape the Wisconsin winter and traveled to Palm Desert, California where we enjoyed golfing, hiking, green grass, flowers and palm trees with a group of close friends.  This trip to California and California dates were the inspiration for my recipe, which you will find below.  

On our first hike, we returned to one of our favorite places to visit, Joshua Tree National Park.  Last year, we hiked the Hidden Valley Trail and this year we decided on the Barker Dam Trail.  Here we are in front of the pond created by Barker dam which was built by local cattlemen in 1900.  The water was originally a catch basin for natural rainfall and springs and the dam helped to retain the water.  The water attracts a variety of desert wildlife and birds.  Cattle ranching is not longer viable in this area since rainfall has decreased and springs have dried up.      

As you can see by the way we're dressed, it's much cooler in Joshua Tree than in the valley where we were staying due to the difference in elevation of almost 3,000 feet.

You can tell how high the elevation is at Joshua Tree by seeing the snow-capped peaks in the distance which weren't that much higher!  

An iconic view of sand, boulders and Joshua Trees. Bouldering is very popular in this part of the park and we saw several young people with their bouldering 'mats'.

One of the most interesting things to see on the Barker Dam trail are the 1,000-year-old Indian petroglyphs hidden within the rock formation above.

As you get to the opening in the boulder, the shelter of the overhanging rock is filled with petroglyphs (which are different from pictographs as they are carved into the stone rather than painted on the surface).

Unfortunately, the petroglyphs were vandalized at some point and someone painted over them.  I read one version of the story which said it was a Disney film crew that painted them to make them show up better while filming a movie in 1961 but I can't say if that story is true as I only found one mention of it. 

Our other hike took us to the Thousand Palms Oasis Preserve, not far from where we were staying.

Above is the McCallum Pond, which is a true palm oasis and desert wetland in the middle of the sandy desert. The oasis was formed by a branch of the San Andreas Fault. Water has found it way up to the surface by weaknesses in the earth caused by the fault, creating this beautiful and natural habitat, which provides water and shelter for a variety of wildlife.

Within a few hundred feet from the oasis the desert was in full bloom! We were so fortunate to see the desert flowers in bloom because of recent rains. It was a glorious sight and the scent of the flowers filled the air.  

 Native verbena and bright yellow brittlebush carpeted the hillsides where we hiked.

My husband and I hiking the Moon Country Trail where we also saw wild campanula, desert daisies and wild lupines in bloom.

The bounty of the Coachella Valley finally brings me to my recipe for Banana Date Muffins!

This part of the California desert, and stretching to Yuma, Arizona, produces the majority of dates available for purchase in the United States.  Date palms were brought to the United States in the late 1700s by missionaries but superior crops weren't introduced until the USDA went looking for crops to plant that would thrive in the U.S.  The temperatures and soil in the Coachella Valley are so similar to the arid Middle East and Sahara Desert that offshoots of those highly productive trees were planted and cultivated in California around 1900.  Now date palms are grown on over more than 6,500 acres and produce more then 40,000 pounds of dates harvested per year.  I brought home both Medjool and Deglet-Noor dates from our trip. As you might guess, I LOVE dates!

The smaller dates on the left are Deglet-Noor and the huge ones on the right are Medjool, both sweet and delicious but I've never seen such large Medjool dates available for purchase here.  Despite their higher calories, dates are highly nutritious and have antioxidant value which you can read about here.

I've been making this banana bread recipe for over 20 years and it still remains my favorite.  I decided to switch up my recipe and add some of my precious California dates, spices and fresh orange zest.  I love how they turned out.  

Banana Date Muffins

Printable Recipe

Yields 11-12 muffins (depending on how you fill the cups or 1 - 9" x 5" loaf, recipe is easily doubled.

6 tablespoons butter, softened
3/4 cups granulated sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1-1/2 cups mashed overripe bananas (about 3-4)
1/2 teaspoon (packed) grated orange zest
1/2 cup finely diced pitted dates

Topping:

1 cup chopped pecans
2 tablespoons brown sugar

Preheat oven to 350 degrees. Line muffin pan with paper liners or lightly butter a loaf pan (or use a baking spray with flour added). Mix topping ingredients of chopped pecans and brown sugar together and set aside.

In a large bowl, or stand mixer, cream butter and sugar. Add eggs and mix well. Sift together flour, baking powder, baking soda, cardamom, cinnamon and salt. Add alternately with bananas to egg mixture, then mix in orange zest. Fold in chopped dates.

Pour into prepared muffin cups or loaf pan and top with the pecan/brown sugar mixture and bake in 350 degree oven for about 25 minutes for muffins or about 60 minutes for loaves, depending on the size of the pan you are using. Check to make sure a toothpick inserted in the centers out clean as all ovens are different.

Cool in pans 5 minutes and then remove to a rack to cool completely.

Blueberry Pecan Muffins

Happy last week of February, friends! As I type this post,  I'm watching snow flying outside my window. AGAIN. I think this winter calls from some TLC, don't you?  These blueberry muffins with a crunchy pecan topping fits that prescription perfectly!  You may even have everything you need to make these in your frig, pantry and freezer right now.

I recently came across a recipe for a blueberry cake in Food 52's Genius Desserts cookbook.  I decided to convert the recipe into jumbo muffins.  I love how easy muffins are to freeze and take one out at a time to enjoy.  Both my husband and I really enjoy these as a treat at breakfast or with tea or milk in the afternoon.  The little bit of cornmeal gives them a wonderful texture and color.  I added a simple streusel topping made without butter for a bit of delicious crunch.

If you're using frozen blueberries, it's a good idea to rinse them well under cold, running water and then pat them dry before adding them to the batter.

If you're as winter-wearing as we are, I hope this video of my 3-year-old grandson brings a smile to your face.  He loves playing the keyboard at Nana and Papa's house ♥  Priceless!

Blueberry Pecan Muffins

Printable Recipe

Makes 6 extra large muffins or 12 regular size muffins.  I found the paper jumbo muffin cups on Amazon.

1 cup all purpose flour
3 tablespoons ground cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
1/3 cup milk
2 teaspoons vanilla extract
3/4 teaspoon grated orange zest (use organic, if possible)
1-1/2 cups fresh or frozen blueberries

Simple Streusel:
2 tablespoons brown sugar
1 cup chopped pecans

Place rack in center of oven and preheat to 350F .

Line muffin pan with paper liners or use jumbo muffin cups that don't need a muffin pan. I found mine here.

For the streusel, mix together the brown sugar and chopped pecans until blended together and set aside.

Add flour, cornmeal, baking powder and salt in a large bowl and whisk together.

Using a stand or hand mixer, cream together the butter and sugar until smooth. Add the eggs, milk, vanilla and lemon zest and beat until well incorporated. Don't worry if it looks a little curdled. Add the flour mixture and mix just until the flour is incorporated. Fold in the blueberries just until combined.

Fill muffin cups about 3/4 full and top with a generous amount of streusel on the top of each muffin.

Bake muffins until golden and nuts are browned and a toothpick inserted comes out clean. This will take about 20-25 minutes for standard-sized muffins and 30-35 minutes for large muffins. Oven temperatures vary so check often toward the end of baking.

Adapted from Genius Desserts

Rhubarb Streusel Muffins

Doesn't it feel great to be outdoors again?  I call it my 3G season - Garden, Golf and Grandchildren!

The garden is bursting with early spring blooms (and many weeds which need pulling) but my biggest planting chores are yet to come.  The containers and bedding plants will hopefully be planted in the next week or so, weather permitting.

At a recent sleepover at our home, we taught our grandsons how to play Crazy Eights and they each had a turn 'driving' the garden tractor with their Papa. We love spending time with those boys ♥

I'm excited to bring you this delicious rhubarb muffin recipe for those of you who are rhubarb lovers out there, as I am!  A few years ago I planted my little rhubarb patch and have never regretted that decision. 

This Rhubarb Streusel Muffin recipe combines brown sugar in the batter and also a little mixed with butter and cinnamon for a tasty streusel topping.  I've made this recipe twice in the past two weeks as they have made a rhubarb convert out of my husband. 

Happy May and Happy Mother's Day!

Rhubarb Streusel Muffins

Printable Recipe

Makes about 24, depending on how full the muffin cups are filled. 

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar
1/2 cup vegetable oil
1 egg
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups diced rhubarb
1/2 cup chopped pecans

Streusel Toppping:

1 tablespoon melted butter
1/3 cup brown sugar
1-1/2 cinnamon

Preheat the oven to 350 degrees F (175 degrees C).

Spray 12 cup muffin pans with non stick baking spray (with flour added - such as Bakers Joy) or line with paper liners.

In a 3 cup bowl, stir together the flour, baking soda, baking powder and salt.

In a stand mixer or large bowl, beat the brown sugar, oil, egg, vanilla and buttermilk with an electric mixer until smooth. Pour in the dry ingredients and mix by hand just until blended. Stir in the rhubarb and chopped pecans.

In a small bowl, mix together the melted butter, brown sugar and cinnamon until blended together.

Spoon the batter into the prepared cups, filling almost to the top, and then sprinkle with about 1 teaspoon or so of the streusel mixture. 

Bake in the preheated oven until the tops of the muffins spring back when lightly pressed, about 25 minutes. Cool in the pans for about 10 minutes before removing.

Adapted from AllRecipes.com

Ricardo's Bran Muffins and My New Little 'Muffin'

 

How would you like to have warm, fresh muffins any day for a month with no further effort than scooping the dough into muffin cups and baking them?

This healthy and delicious muffin recipe was shared my friend, Monique, at her blog La Table de Nana recently.  She has shared them and other wonderful recipes of Ricardo's before but sometimes I need a reminder :) Ricardo Larrivée (known simply as Ricardo) is a food celebrity in Quebec and throughout Canada. 

The muffin 'batter' recipe makes a generous amount which can be stored in the refrigerator for up to month!  Simply scoop out as many portions as you want, and bake.  I added chopped dates (Monique's suggestion) and also chopped, dried cranberries.  I like adding a pecan streusel to the some of some of them.  Wonderful!  The possibilities are endless.  You could add any dried fruit or nuts you like.  You could even add a few fresh blueberries to the muffin cups as you scoop in the batter.

They are moist, delicious and a wonderful way to start the day!

I would like to introduce to you our 4-day-old, 3rd grandson, Bo.  He was born on Monday, January 18.  Our daughter and Baby Bo are both doing well!  Our hearts are full of love and happiness! Our other two grandsons are pretty excited to have a baby brother too :)

Ricardo's Bran Muffins

Adapted from Ricardo Cuisine

Printable Recipe

Note: You will need a very large bowl and storage container to accommodate this recipe.

Makes about 4 dozen, depending on size

5 cups (1.25 litres) whole-wheat flour or unbleached all-purpose flour  (I used 1 cup WW flour and 4 cups AP flour)
3 cups (750 ml) bran cereal (l used original All-Bran)
3 cups (750 ml) wheat bran (or wheat germ)
1 cup (250 ml) oat bran
2 cups (500 ml) brown sugar
1 1/2 cups (375 ml) raisins or other dried fruit (dates, cranberries, apricots...)
2 tablespoons (30 ml) baking soda
2 teaspoons (10 ml) salt
1 teaspoon (5 ml) ground cinnamon
1/2 teaspoon (2.5 ml) ground nutmeg
4 cups (1 litre) buttermilk
1 1/2 cups (310 ml) canola oil
1 1/4 cups (310 ml) water
3 eggs, lightly beaten
1/3 cup (75 ml) molasses (I used honey)

Topping of your choice (walnuts, pecans, pine nuts, almonds, hazelnuts, chocolate Chips

I mixed 1/3 cup of chopped pecans with 1 tablespoon melted butter and 1 tablespoon brown sugar and made a streusel topping (makes enough for 6 muffins)

In a very large bowl, combine the flour, cereal, wheat and oat bran, brown sugar, dried fruit, baking soda, salt and spices.

In another bowl, blend the remaining ingredients. Add to the dry ingredients and stir gently with a spatula until the mixture is barely moist. Cover and refrigerate until ready to bake the muffins (see note).

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line 12 muffin cups with paper liners or butter the cavities.

Cook the muffin batter as-is or add the toppings of your choice. Fill the cups with batter up to the edge because it barely rises. Bake for about 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Cool. Unmould and cool completely on a rack.

The unbaked muffin batter will keep for up to 30 days in the refrigerator in an airtight container. You can bake muffins fresh daily or at any time by baking the desired quantity at the last moment. You can also bake and freeze them. Just thaw in the microwave for mornings in a hurry or bake at 180 °C (350 °F) for about 15 minutes to get a crunchy muffin top.  

The Greatest Oatmeal Streusel Muffins

I've been baking again! Nothing feels quite as wonderful on a cold, winter day to have a warm kitchen with the smell of something wonderful baking in the oven. And these muffins are wonderful! Moist, flavorful, with a crunchy streusel topping that you will want to pick off your plate to eat every last crumb.
 

I don't know if the secret to these delicious muffins is the unique recipe which includes toasting and pulverizing the oats or the oodles of melted butter.  Probably both!  I have to say that they are the best oat muffins I've ever made.  They are so tender you won't need to add any butter while eating them. They are perfect on their own.

Warm from the oven they are a little bit of sunshine on a cold day.  Wonderful with a cup of coffee for breakfast or with a glass of milk for a snack after snowman building. 

Try these - you won't regret it!

The Greatest Oatmeal Streusel Muffins

Adapted from America's Test Kitchen

Printable Recipe

Makes 12 Muffins

Notes:  This recipe requires Old Fashioned Rolled Oats - Not Instant or Quick.My adaptation includes graham flour and ground cardamom. 

STREUSEL TOPPING

1/2 cup (1 1/2 ounces) old-fashioned rolled oats
1/3 cup (1 2/3 ounces) all purpose flour
1/3 cup pecans, chopped fine (walnuts may be substituted)
1/3 cup packed (2 1/3 ounces) light brown sugar
1 1/4 teaspoons ground cinnamon
1/8 teaspoon salt

4 tablespoons unsalted butter, melted

MUFFINS

2 tablespoons unsalted butter, plus 6 tablespoons melted
2 cups (6 ounces) old-fashioned rolled oats
1 1/4 cups (8 3/4 ounces) all purpose flour

1/2 cup graham flour (I find Bob's Red Mill brand at my grocery store in the baking aisle) (you may omit and use just all purpose flour instead)

1 1/2 teaspoons salt

3/4 teaspoon ground cardamom (my addition)
3/4 teaspoon baking powder
1/4 teaspoon baking soda

1 1/3 cups packed (9 1/3 ounces) light brown sugar
1 3/4 cups milk
2 large eggs, beaten

To make the streusel topping, combine oats, flour, pecans, sugar, cinnamon, and salt and cardamom in a medium bowl. Drizzle the 4 tablespoons of melted butter over the mixture and stir to combine thoroughly.  Set aside.

To make the muffins, grease and flour 12-cup muffin tin (I use baking spray with flour, such as Bakers Joy).  Melt 2 tablespoons butter in a 10 or 12-inch skillet over medium heat. Add the rolled oats and cook, stirring frequently, until oats turn golden brown and smell like cooked popcorn, about 6 to 8 minutes. Transfer the toasted oats to a food processor and process into a fine meal, about 30 seconds. Add the flour, salt, baking powder, and baking soda to the oat in the food processor and pulse until combined, about 3-4 pulses.

Stir the 6 tablespoons melted butter and sugar together in a large bowl until smooth. Add the milk and eggs and whisk until smooth. Using the whisk, gently fold half of the oat mixture into wet ingredients, tapping whisk against side of bowl to release clumps. Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain.

Set the batter aside for 20 minutes during which time it will thicken. Meanwhile, adjust oven rack to middle position and heat oven to 375 degrees.

Using a large ice cream scoop or a 1/2 cup measuring cup, divide the batter equally among prepared muffin cups (about ½ cup batter per cup  they will be filled to the rim). Evenly sprinkle the streusel topping over muffins (about 2 tablespoons per muffin). Bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating the muffin tin halfway through the baking time.

Allow the muffins to cool in muffin tin on a wire rack or wooden board for about 10 minutes. Remove muffins from muffin tin and serve or let cool completely before serving. Unused muffins can be frozen to preserve freshness. 

Creamy Corn Muffins

It's really fall. I've tried pretending it isn't, ignored it as long as I could.  With the leaves falling all around me, I've pretty much given up hope that summer will return.  Don't get me wrong, it's a beautiful time of year, with the bright colors on the trees lighting up the yard.  I just wish it would last just a little longer before the trees are bare for what seems an eternity.

This is the weather when my thoughts turn squirrel-like and I feel compelled to store fat and eat warm, cozy meals like chili, soup, slow-roasted meats and roasted cruciferous veggies to make it through the cold ahead. So, that's exactly what I did this past weekend.  I made a big pot of chili and these amazing corn muffins that I saw on a recent post by Steve Dunn at Oui Chef.  They were so moist and delicious, I was struggling not to eat them all before dinner. 

These do have some ingredients that aren't good on a daily basis, but we'll keep them for special occasions, like when we're really missing summer. Then, we'll grab a rake and burn off those calories.

Creamy Corn Muffins 

Adapted from Oui Chef who adapted it from Piece of Cake cookbook

Printable Recipe

Yields 12 (My batch made a few more so I needed 2 muffin tins)

Note:  Mr. Dunn has reduced the amount of cream and sugar from the original recipe. I'd like to try them with fat free half and half next time I make them. 

2 cups all-purpose flour
1 cup cornmeal (I only had Bob's Red Mill Coarse grind at home so I pulverized it in my coffee/spice grinder to a finer texture)
1/3 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon kosher salt
1 3/4 cup heavy cream
1 stick unsalted butter, melted and cooled
2 large eggs
1 heaping cup cooked corn kernels, pureed (thawed, if frozen)

Preheat oven to 350℉.  pray a 12 muffin pan with no stick spray.  I like Baker's Joy.

In a mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

Place the whole fresh or thawed, frozen corn kernels (I did not precook the corn) in a food processor and puree until nice and smooth, about 1 minute, using some of the cream to help process.

Whisk the cream and eggs together.  Gently fold in the egg mixture and melted butter into the dry ingredients and mix just until there are no lumps left in the batter. Mix in the corn puree and spoon into muffin cups to about 2/3 full.

Bake about 20-25 minutes or until the muffins are puffed and light gold - a tester placed into the center of a muffin should come out clean.

Let the muffins cool in the pan for about 10 minutes, then remove to a rack to cool completely.  Gently reheat in a low oven for about 5 minutes if not using immediately. 

Store left-over muffins in a plastic bag in the frig and reheat in the oven before serving. 

Pumpkin Muffins with Toasted Pecans and Cream Cheese

It's the Great Pumpkin Muffin, Charlie Brown! Pumpkin Banana Muffins with Toasted Pecans and Cream Cheese Filling to be exact!

This wonderful recipe is adapted from one shared by The 'Best of' Inn Cuisine. A site which is now gone, sadly. I had some adorable orange and yellow muffin cups and also wanted to try adding a cream cheese filling to the muffins so I decided to make this Banana Pumpkin Bread recipe into Banana Pumpkin Muffins with Cream Cheese.

Let me tell you, whether you make this as a bread or as muffins, just make it because this is a delicious recipe! The flavor of banana and pumpkin together with the toasted pecans and cream cheese were absolutely delicious.  I don't think you have to love pumpkin pie to enjoy these either because the pumpkin flavor is very subtle

The next time I make these I think I'll be a little more generous with the cream cheese filling.  It was so tasty with each bite of muffin.

So, if you need a treat for yourself or your little pumpkins this season, give this recipe a try. It's no trick!

Happy Halloween, everyone!

Banana Pumpkin Muffins with Cream Cheese

Adapted from Rachel's Incredible Banana Pumpkin Bread

Printable Recipe

See the link to The Best of Inn Cuisine above for the original recipe and instructions for making banana pumpkin bread. The following is my adaptation.

2 large eggs
1 cup granulated sugar
1/2 teaspoon pure vanilla extract
3/4 cup butter, brought to room temperature
2 large, ripe bananas
2/3 cup canned pumpkin puree
2/3 cup yogurt (I had French Vanilla organic yogurt on hand)
3-1/3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon allspice
1/4 teaspoon salt
1 cup toasted pecans

8 oz cream cheese, softened
1/8 cup granulated sugar

Preheat oven to 350 degrees F. Toast pecans lightly about 7 minutes. Allow to cool and chop coarsely.

Cream the first 3 ingredients together in a large bowl. Add the eggs, one at a time and mix well. Place the pumpkin puree in a medium bowl. Puree the bananas in a food processor and mix into the pumpkin puree. Add to the creamed mixture. Stir in the yogurt. Slowly add the remaining ingredients, mixing until evenly blended. Mix the cream cheese and sugar together until blended.

Place paper muffin cups inside of a muffin pan and fill each cup 1/3 full with batter. Add a dollop (about a tablespoon) of cream cheese mixture. Top with batter to fill the cups about 2/3 full. Bake in the center of a 350 degree F oven for about 25-30 minutes, or until a wooden pick inserted into the center comes out clean. Remove from oven and cool on wire racks.

Yields about 18-24 muffins, depending on the size.

Note:  I froze half of these and refrigerated the rest, wrapped in plastic wrap.

Sour Cream Cherry Muffins

This morning, I was looking for a breakfast muffin recipe to make for a Sunday treat. I had saved a recipe from our local newspaper for French Sour Cream Muffins by Karen Maihofer who is the the owner of a local cooking school. However, her recipe called for currants and, having none, I decided to substitute dried, tart Montmorency cherries that I always have on hand for nibbling.



FYI, did you know that cherries have the highest levels of disease-fighting anti-oxidants compared to other fruits? I love mixing a bag of walnuts or almonds and dried cherries to have in the car or to take on the airplane when traveling.


I chopped the dried cherries into small bits, as the recipe called for using a mini muffin pan, then hydrated them in the microwave with a tablespoon of fresh lemon juice.

While still warm from the oven, they are dipped in butter and then cinnamon sugar in the French style.

The texture of these muffins is slightly dense, which I enjoy. They are best eaten warm, right after sugaring, but you can wrap them in foil and reheat them in the oven the next day too, although I think they taste just as good cold.

Sour Cream Cherry Muffins
Inspired by French Sour Cream Puff Muffins by Karen Maihofer

Printable Recipe

Makes approximately 2 dozen mini muffins. Recipe can be doubled.

1/3 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup sour cream
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup dried cherries, coarsely chopped
1 tablespoon fresh lemon juice

1/4 cup melted butter or margarine
1/2 cup sugar
1 teaspoon ground cinnamon

Preheat the oven to 375 degrees.

In a small bowl, mix the chopped cherries with the lemon juice and heat for 45 seconds in a microwave. Stir, allow to cool and drain excess lemon juice.

Melt the butter and mix the 1/2 sugar with the cinnamon and set aside.

Cream the softened butter and sugar with an electric mixer. Add the egg and blend. Blend in the sour cream, flour, baking powder, salt and hydrated cherries. The dough will be somewhat stiff. Fill the mini-muffin pans 3/4 full with the batter and bake in the preheated oven for about 12 minutes or until slightly golden. Remove muffins from the pans, and while still warm, dip them into the melted butter and roll in the cinnamon sugar.