Friday, November 2, 2012

Snickerdoodle Muffins

I baked these during Superstorm Sandy.   My son had a few friends over for his birthday on Sunday (a few weeks late) so since they had no school on Monday due to the storm some of they decided to stay over night. I figured they could have these muffins for breakfast.  They seemed to enjoy the muffins.  I had one and thought it was pretty darn good.  The original recipe comes from Culinary Concoctions by Peabody with a few changes along the way.

Snickerdoodle Muffins

2 sticks unsalted butter (softened)
1 cup sugar
2 tsp vanilla
2 eggs
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp cream of tartar
3/4 tsp freshly ground nutmeg
1-1/4 cup sour cream
2-1/4 cups all-purpose flour

1/2 cup sugar and 1 Tbsp cinnamon mixed together for rolling*

  1. Cream the butter and sugar until soft about 3 to 5 minutes.  Add in the vanilla.  Add in the eggs one at a time and mix until each is incorporated.
  2. In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.
  3. Add the flour mixture and the sour cream alternately to the egg-butter mixture.  Start with the flour and end with the flour.  Scrape the bowl occasionally.
  4. Using an ice cream scoop, scoop out the muffin batter, one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture.  Roll the muffin around in the mixture until it is covered completely in cinnamon sugar.  Place muffin into muffin tin.  Depending on the size of your tins, you should get about 12 to 14 muffins.  Bake the muffins for approximately 20-22 minutes in a 350 degree oven or until they are golden brown.
* The original recipe calls for 1 cup sugar and 2 Tbsp. cinnamon.


The Creative Cook

Thursday, November 1, 2012

Lemon Blueberry Bread

I made this bread on Monday during the Superstorm Sandy.  I like to bake when I'm nervous.  I also thought we could eat it without heating it and it did not need refrigeration if we lost power.  Thankfully, we did not lose power.  We were very lucky compared with our friends and family in New York and New Jersey.  I pray that they get through this quickly and easily.  It was scary enough for us down in Maryland even though we dodged that bullet!

Lemon Blueberry Bread
from Taste of Home
16 Servings
Prep: 15 mins.
Bake: 1 hour


1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 eggs
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon peel


2 tablespoons lemon juice
1/4 cup sugar


  1. In a large bowl, beat the butter, sugar, lemon juice and eggs.  Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition.  Fold in the blueberries, nuts and lemon peel.
  2. Transfer to a greased 8 x 4 inch loaf pan.  Bake at 350 degrees for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to wire rack.
  3. Combine glaze ingredients; drizzle over warm bread.  Cool completely.
Yield:  1 loaf (16 slices)


The Creative Cook