All posts in category Muffins/ Quickbreads

Kathryn’s Poppy Seed Cake

Back in the day, if you went to my grandmother’s house for any reason … expected or unexpected, you would be offered food. My grandmother s wasn’t the softest spoken lady, and she always spoke her mind, but she was also the epitome of hospitality. There were always chocolate chip cookies in the cookie jar, and a pound cake in the fridge. If it was anywhere near mealtime, there was something more substantial coming your way!

I really wish I was as prepared as my grandmother. I would love it if I always had something to offer visitors who just pop over for a quick hello (I also really wish my house was presentable for people who stop by unexpectedly!). What’s worse, people hardly ever drop by, so since I’m usually expecting the people who show up, how rude is it that I don’t have anything to offer them?

Last week I was making dinner for a friend, and I thought I would make a couple of poppy seed cakes, one for my friend, and one for the house … just in case. I sent the one cake home with my friend, then I cut a slice for me, and a few for the kids. I still had half a cake left, so I thought I was set. Not so much…

Here is a little piece of advice I will share for people you have young and always hungry kids: hide the cake! Saturday morning found a very resourceful 18 month old, a stool, and the remains of half a poppy seed cake on the floor! At least I had one piece. (As I type, that same 18 month old is walking around with a Pop Tart. Note to self: lock the pantry!)

This poppy seed cake comes from my cousin Kathryn. It’s something that I make all the time. It requires about the same amount of effort as a batch of muffins, but it seems a little fancier. I feel like if I had a serving tray and some raspberry cordial, it would be a scene right out of Anne of Green Gables! … as long as I hide it from the children!

Kathryn’s Poppy Seed Cake


  • 1 1/8 c. oil
  • 3 eggs
  • 1 1/2 c. milk
  • 1 1/2 Tbsp. poppy seeds
  • 1 1/2 tsp. vanilla
  • 1 1/2 tsp. almond flavoring
  • 3 c. flour
  • 2 1/2 c. sugar
  • 1 1/2 tsp. salt
  • 1 1/2 tsp. baking powder


  1. Mix oil, eggs, milk, poppy seeds, vanilla and almond flavor.
  2. Add dry ingredients gradually.
  3. Pour into 2 greased loaf tins and cook at 350º for 50 mins. (It may need a little extra time depending on your oven and pans)
  4. If you want to add a little extra awesome you can make a sugar topping. For the topping, combine 3/4 c. sugar, 1/4 c. orange juice, 1/2 tsp. vanilla and 1/2 tsp. almond flavor. Mix well and pour over warm cakes.
  5. The topping forms a delicious sugary crust.

[easyrecipe n="0"]

Apple Pie Muffins

Well, this is the last picture from the photo session with Candice. I guess I’m going to have to go back to taking my own pictures again!

This was originally a regular recipe for apple muffins, but I decided to switch it up a bit by making using sauteed apples inside, and topping the muffin with streusal. It’s just a couple of changes, but I think they make a huge difference. You can make the filling and the topping ahead of time, but if you’d rather not, you can use canned apple pie filling in the muffins.

These muffins are a great thing to have around on Christmas morning. I love to make a huge breakfast for Christmas, but my kids aren’t really interested in something big; they want to get down to business. If they have these in their bellies, at least I know that they’ve eaten something besides chocolate and candy!

Apple Pie Muffins:


  • 1/2 c. butter, softened
  • 1 1/4 c. sugar
  • 1 tsp. vanilla
  • 1/2 tsp. salt
  • 2 x eggs
  • 1 3/4 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp cinnamon
  • 1/2 c. milk
  • Apple Pie Filling:
  • 2 c. chopped apple
  • 1/4 c. sugar
  • 1/4 tsp. cinnamon
  • 4 Tbsp. butter
  • For the streusel topping:
  • 1 c. flour
  • 1/3 c. brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/3 c. butter, room temperature


  1. Start by making the apple pie filling. Melt 4 Tbsp.butter in a skillet over medium heat. Add apples and 1/4 tsp.cinnamon and 1/4 c. sugar. Cook until apples are soft and the butter and sugar has made a thick syrup. About 5 minutes.
  2. Cream together First four ingredients.
  3. Beat in the two eggs.
  4. Combine the flour, baking powder, and 1/2 tsp. cinnamon.
  5. Stir in the dry mixture alternately with the milk.
  6. Fold in the apples.
  7. Fill muffin tins 3/4 full.
  8. Combine streusel ingredients and blend until it forms pea sized crumbs.
  9. Top with streusel.
  10. Bake in a 375º oven for 30 minutes.


[easyrecipe n="1"]

Cranberry Coffee Cake

 Fall is in full swing around here. Monday was Canadian Thanksgiving, so we had a mini turkey dinner picnic in the backyard. Since I don’t live in Canada anymore, Thanksgiving always seems to sneak up on me. I should be ready for it, though. This year the kids were off school, and the weather was perfectly almost brisk. Since there was no need to make a full feast, we went low key. I did make some yummy dessert, but that’s for a future post that I’ll let you know about.

Having an early Thanksgiving is helping me get ready for the big feast in November. I’ve been brainstorming ideas and recipes, and oddly enough, leftovers. Is it weird to pre-plan for what you’re going to do with the leftovers?

One of my favorite things about this time of year is the cranberry. I love pretty much everything about cranberries, and I’m always looking for new ways to use them. Today I’m using cranberries in a coffee cake. I don’t usually have a ton of left over cranberry sauce once I’ve made day after sandwiches, but this might inspire me to double the amount of sauce I normally make!

This would be a perfect Thanksgiving morning treat, or day after Thanksgiving breakfast.

In case you didn’t notice, we’ve figured out printable recipes for the site!! It’ll take me a while to go back and convert all the recipes, so if there’s something you really want to me make printable, let me know, and I’ll do those first!

Cranberry Coffee Cake

inspired by Martha Stewart


  • 1/2 c. butter, room temperature
  • 2 c. flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 c. sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 c. orange or plain yogurt
  • 1 c. cranberry sauce
  • 1 tsp. orange zest
  • For the topping:
  • 1 c. flour
  • 1/3 c. brown sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/3 c. butter, room temperature


  1. Sift together flour, baking powder, baking soda and salt.
  2. In your mixer beat the butter, sugar, eggs, zest and vanilla for 2 minutes, until light and fluffy.
  3. Add the flour mixture in three parts, alternating with the yogurt. Begin and end with the flour, mixing between each addition.
  4. Place half the batter in the bottom of a greased tube pan.
  5. Top the batter with the cranberry sauce.
  6. Top the cranberry sauce with the rest of the batter.
  7. To make the crumb topping: combine all the ingredients in a food processor, and pulse until you have pea sized crumbs.
  8. Sprinkle the topping over the batter.
  9. Bake in a 350º oven for 40 minutes.
  10. After the cake is cool, invert it so that the crumb topping is on the top!



[easyrecipe n="2"]

FFwD: Coconut Friands

Well, this has got to be more successful than last week, right?! Little coconut cakes equal a triumph at our house! For some reason I could not get around to making these earlier in the week. I would set up all the ingredients, and then I would put them all away! I don’t know what was holding me back because these were beyond simple. The only thing that took any time was going to the store to by the unsweetened coconut.  This is why I love the bulk section. I got all the coconut for the recipe for only sixty cents! As an added bonus, I don’t have any unsweetened coconut lying around that I’m looking to up!

The texture of these cakes reminds me a lot of the spiced madeleines. They’re denser than a cupcake, and not quite the same as a brownie. We’re having them for dessert later on this afternoon. I did manage to sample a couple (for blogging purposes!), and I think they were better after they had cooled. Right out of the oven they had a kind of egg-y flavor, which I find odd because I always associate the egg flavor with the yolks, and there were no yolks in this recipe.  I easily got two dozen little cakes out of this recipe, and the whole thing came together in a half an hour. These would make a perfect after-school snack for the kids. I’m excited to see if some people changed up the flavors at all.

Definitely more successful than last week!

*What is French Fridays with Dorie? An online cooking group dedicated to working our way through Dorie Greenspan’s newest book, Around My French Table. We try a new recipe each week and post about it on Fridays. If you’re interested you can pick up a copy of the book and follow along with us here.

Blueberry Buckle

Ah … the red gingham cookbook. I’m sure almost every home cook has at least one copy of the Better Homes and Gardens Cook Book; I actually have three on my book shelf. I got my first version from my mom when I moved into my first apartment. I also have a children’s version, but my most prized copy is the one that my mom had while I was growing up. I think my mom gave me her old copy during one of her moves. The book is falling apart, but I love it. The book is from at least 1971, but I’m dating it using newspaper articles that are also pinned in the book. Who knows how old it really is?!

The first recipe that I made all by myself came out of this BH&G book from the early 70′s, it was a blueberry buckle. A buckle is a cake topped with fruit. It’s different from a crumble of a cobbler. The batter has a muffin batter consistency. I think it makes a great breakfast treat, or you can serve it with ice cream for dessert. This was a pretty big success at my house. My 6 year old helped, but I don’t know if he’s quite ready to do it on his own yet (I’m not saying I made this when I was six. I’m sure I was 9 or 10.)

So, here’s a little trip down memory lane for you!

Blueberry Buckle


  • 1/2 c. shortening
  • 3/4 c. sugar
  • 1 egg
  • 2 c. flour
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. milk
  • 2 c. fresh blueberries
  • 1/2 c. sugar
  • 1/2 c. flour
  • 1/2 tsp. cinnamon
  • 1/4 c. butter


  1. Cream shortening and 3/4 c. sugar.
  2. Add egg and beat until fluffy.
  3. Combine flour, baking powder, sand salt.
  4. Add flour mixture to shortening alternately with milk.
  5. Spread batter in a greased 11 x 7 pan.
  6. Top with berries.
  7. Mix 1/2 c. sugar, cinnamon, flour and butter until crumbly, sprinkle over berries.
  8. Bake a 350º for 45 minutes. Serve warm.

Peaches ‘n Cream Muffins

It’s been a while since we’ve posted a muffin recipe on here. In fact, I feel like it’s been a while since I’ve posted a recipe at all. Even though I love Pinterest, I sometimes feel like it stifles original thought. I have no incentive to come up with new and fun things on my own when I can find anything and everything on Pinterest. Does anyone else have this issue? I need to find a way to be creative and original while being inspired. So, on that note, I decided to think of something yummy without looking it up on the internet first. So, I apologize if this recipe is out there in a million places, but I promise I came up with this all by myself! I was trying to think of a fun combination, and I found some of the peach pie filling that I made (and canned) a while back. If you don’t have homemade pie filling, store bought will work just fine.

I think one of the keys here is to mix the peach filling in at the very end, and don’t mix it too much. You want to have decent sized bites of filling. The great thing about muffins is that they come together very quickly. It makes for a homemade touch to breakfast, but they only take about half an hour. The buckwheat flour makes these taste a little nuttier and heartier. If you want a lighter muffin, just replace the buckwheat flour with all purpose flour.The other great thing about muffins: my kids are convinced that they’re getting cupcakes for breakfast!

Peaches ‘n Cream Muffins


  • 1  c. flour
  • 3/4 c. buckwheat flour
  • 1/3 c. sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 3/4 c. cream
  • 1/4 c. cooking oil
  • 3/4 c. peach pie filling


  1. Sift all dry ingredients into a bowl.
  2. Mix all wet ingredients, except for the pie filling, and add, all at once, to the dry mixture. Mix until just combined.
  3. Add pie filling and gently mix.
  4. Fill greased muffin cups about half full and bake for 20 minutes at 400°.

FFwD: Honey-Spiced Madeleines

Clearly I’m having a problem reading the calendar! Today’s recipe is actually supposed to be the garlicky rice recipe. So, if you’re looking for a preview of the recipe for the 23rd, then continue to read. Stop back on the 23rd for today’s recipe!

I kind of wished we were making this recipe a little later in the year, because it totally made my house smell like Christmas! Oh well, I guess now that I know, I’ll be making them again!

I’ve actually owned a madeleine pan for over ten years, but I’ve only made madeleines a couple of times. It seemed kind of ridiculous to hold onto the pan, but I was attached! Now, I’m happy to report that my baking supply hoarding was not in vain! I don’t think the pan is completely necessary, but it definitely helps the overall effect.

Although Dorie doesn’t mention this, Martha suggests piping the batter into the pan to make it uniform and neat. My madeleines did go over the edge a little bit, but it wasn’t a big deal to trim them. As for changes, I doubled the sugar (mostly because I added it to the flour mixture in the beginning!), but I thought they were delicious. My kids devoured them, and they weren’t dry at all, which is how I remember them.

My kids kept asking if I was making apple pie because of all the spices. I think that I may actually try them with some apple pie filling next time. This is a recipe that I would highly recommend. As long as you can eat them right away, you won’t be disappointed. I can’t wait to see what everyone else did with the recipe!

*What is French Fridays with Dorie? An online cooking group dedicated to working our way through Dorie Greenspan’s newest book, Around My French Table. We try a new recipe each week and post about it on Fridays. If you’re interested you can pick up a copy of the book and follow along with us here.

Lemon Poppy Seed Scones

So, we were in Dallas for the long week-end. My husband had some LSU football to watch, and I had some In-n-Out Burger. Not a bad week-end, all in all! It’s always fun for us to drive in to Dallas. San Antonio is a big city, but Dallas has something bright and shiny that just makes it fun to visit. The drive home involved some delicious barbeque and a great visit with friends. Not only that, the heat finally broke! Unfortunately we drove home to a brush fire a couple of miles from our house. Thankfully everything here is safe and sound. I can’t believe how out of control the fires are outside of Austin.

I pulled this recipe out of a magazine. I tweaked it a little bit by adding some almond flavoring. I don’t know what it is about poppy seeds, but they always seem to need a little almond flavoring! These scones turned out amazingly well. I could probably re-name these mile-high scones … and maybe I would have re-named them had I visited Denver last week-end instead of Dallas!

Lemon Poppy Seed Scones

adapted from Country Living


  • 2 c. flour
  • 3 Tbsp. sugar
  • 2 Tbsp. poppy seeds
  • zest of 1 large lemon
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • dash salt
  • 1 stick cold unsalted butter
  • 1/2 c. heavy cream
  • 1 tsp. almond flavoring
  • 1/4 c. plus 1 Tbsp. fresh lemon juice
  • 1/2 c. powdered sugar


  1. Combine flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, and salt.
  2. Use a pastry cutter to blend in butter until the mixture resembles crumbs.
  3. Pour in cream, 1/4 c. lemon juice and almond extract.
  4. Gather dough together and press into a ball. Place the ball onto a parchment lined cookie sheet and flatten into a disk. Cut the disk into 8 wedges and separate.
  5. Bake at 400º for 12-15 minutes.
  6. While scones are cooling prepare a glaze by mixing the powdered sugar with the remaining lemon juice.
  7. Drizzle glaze over scones.

A Healthier Poppyseed Muffin

The kids asked for muffins on Saturday morning. And since we are almost completely out of sugar I went looking for a recipe without any!  We have had a sugar-free house in the past, but the last time I did that it seemed like my sweet tooth grew even larger – so I’m on the fence as to whether I am going to buy another bag of sugar or not!

I thought these muffins were fairly sweet and I felt good about feeding them to my kids for breakfast. The kids weren’t going around telling me how great they were, but everyone ate them and no one complained – so I call that success.

I found this recipe in The New Laurel’s Kitchen which is a great vegetarian cookbook. I picked the cookbook up at a thrift store a couple of years ago and it’s become a favorite in my kitchen.

Poppyseed Muffins (adapted from The New Laurel’s Kitchen)

  • 1/2 cup raisins
  • 1/4 cup boiling water
  • 2 ¾ cups rolled oats
  • 1/2 cup whole wheat flour
  • 2 ½ t baking powder
  • 1/2 t salt
  • 1/4 t nutmeg
  • 2 eggs
  • 2T oil or butter
  • 1/4 cup honey
  • 1 cup milk
  • 2 T poppy seeds
  • 2 t grated orange zest
  1. Preheat oven to 375 degrees. Grease a 12-cup muffin pan.
  2. Soak raisins 5 minutes in 1/4 cup boiling water. Chop coarsely in a blender.
  3. Make the oats into a coarse flour in a blender or food processor. You will need 2 cups of coarse flour.
  4. Put oat flour in bowl and sift in the other dry ingredients.
  5. Beat eggs, oil, and honey together, then stir in the milk, raisins and water, poppy seeds, and orange zest.
  6. Add dry ingredients to liquid ones, stirring just enough to mix well.
  7. Spoon into muffin pans and bake for 18-20 minutes.

A Healthier Blueberry Muffin

The weather was crazy on Whidbey Island yesterday. We had rain, we had snow, we had hail and we had sunshine! I was most surprised by the sunshine and was so excited to be able to get outside and take pictures with great light!

We tried these muffins for breakfast yesterday and I thought they turned out great. They are on the healthier end of the muffin spectrum. I used quite a bit of wheat germ in the recipe. The germ is where most of the nutrition in the wheat is stored. But it is removed when you process the wheat into white flour. I also tried to cut down on the sugar, but the blueberry yogurt I used had quite a bit of sugar in it and the muffins were plenty sweet.

What do you do at your house to make muffins a little healthier? I’d love more ideas!

A Healthier Blueberry Muffin

  • 1 cup wheat germ
  • 1 cup flour
  • 1 1/2 t baking soda
  • 1 t baking powder
  • 1/2 t salt
  • 2 eggs
  • 1 cup blueberry yogurt
  • 1/3 cup oil
  • 1/4 cup brown sugar
  • 1 cup blueberries
  1. Combine germ, flour, soda, salt and powder in one bowl.
  2. Mix eggs, yogurt, oil, and brown sugar in another bowl.
  3. Add wet ingredients to dry. Stir until just combined.
  4. Stir in blueberries.
  5. Spoon batter into muffin cups, filling to about half.
  6. Bake in oven preheated to 400° for 18-20 minutes.

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