Category: Breads

Buttermilk Cornmeal Biscuits

Make a small batch of buttermilk cornmeal biscuits to serve with a favorite soup or meat dish. Recipe makes 5 delicious, fluffy biscuits.
Make a small batch of buttermilk cornmeal biscuits to serve with a favorite soup or meat dish. Recipe makes 5 delicious, fluffy biscuits.

Today I want to share a lovely biscuit recipe I found in a mailer that was sent to our home from our grocer a few months ago. The recipe is pretty straightforward, and the result is five light and fluffy biscuits (3″ in diameter). You can also make the recipe yield eight biscuits if you cut the dough into 2″ in diameter rounds, if you need more!

We really enjoy these cornmeal-infused biscuits served with chili or soup, but they can stand on their own, as well, with butter and jam. They are not too difficult to make, and require no rising time, which makes them a great choice on a busy day. Let me show you how easy it is to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Mixing The Dough For The Biscuits

Before beginning, preheat your oven to 425°F. You will also need to coat a baking sheet with non-stick baking spray OR line it with parchment paper. Okay- now it’s time to begin making the biscuit dough!

Measure flour, yellow cornmeal, baking powder, granulated sugar and salt into a large mixing bowl. Cut in very COLD chunks of butter, by using two forks OR a hand-held pastry blender. Continue to work the butter into the dry ingredients, until the butter has been reduced to roughly the size of peas.

Flour, cornmeal, baking powder, sugar and salt are combined in mixing bowl.Cold chunks of butter are cut into the dry ingredients with a pastry blender, for the biscuits.

Pour in one cup of buttermilk. Stir the liquid into the flour mixture only until it is just combined. It is important that you do not overmix the dough ingredients!

Buttermilk is added to the biscuit mix and stirred until combined.

Time To Make The Sticky Dough Pliable

The dough will be VERY sticky! Place the dough mixture onto a generously floured, clean surface. Sprinkle a little flour on top and then knead the dough by hand 5-6 times until the dough becomes a “non-sticky” ball. I found that I need to lightly sprinkle with flour as I do this, because this dough is really quite sticky!

When done, the dough should be very cohesive and much “drier in texture”. Add additional flour to the work surface if necessary, then roll the dough ball out to about ¾” thickness.

 The sticky biscuit batter is placed on a floured surface for kneading.After kneading, the dough for the buttermilk cornmeal biscuits is ready for the next step.

Cut Out The Buttermilk Cornmeal Biscuits And Bake

After rolling out the dough, it’s time to cut out the buttermilk cornmeal biscuits! Here you have a choice about the size biscuits you want. You can cut out the biscuits with a biscuit cutter, a drinking glass, or you can do like I do and cut them out, using a caning jar lid!

NOTE: If you wish to have about 8 small biscuits, cut them out with a 2″ biscuit cutter. If you want 5 slightly larger biscuits, use a 3″ biscuit cutter. (I make 5 using a 3″ cutter).

Place the buttermilk cornmeal biscuits onto the prepared baking sheet, being sure to keep them about 1-2 inches apart for baking. Bake the biscuits at 425°F. for 12-15 minutes. When done, the top of the biscuits should be nice and golden brown.

 

Buttermilk cornmeal biscuits being cut out before baking.Five biscuits on a parchment paper lined baking sheet, ready to bake.

Time To Serve The Buttermilk Cornmeal Biscuits!

Remove the baked biscuits from the oven. We like to brush the tops with a little bit of melted butter right before serving, but that is optional. You can always slice the biscuits and spread them with softened butter and/or jam if you prefer.

We enjoy these biscuits served along with with a nice, hot bowl of soup or chili. They are light, fluffy, and taste wonderful! I think you’re gonna like them as much as we do!

Golden in color, the buttermilk cornmeal biscuits are ready to enjoy.One of the buttery biscuits, ready to enjoy eating, alongside a bowl of chili.A close up of one of the buttermilk cornmeal biscuits, about to be eaten.

Thanks for stopping by today. I hope you will have the opportunity to make these buttermilk cornmeal biscuits, and trust you (and those you love) will enjoy them, too. Please come back again soon for more family-friendly recipes… and have a GREAT day!

Looking For More Bread, Rolls, Or Biscuit Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few delicious bread, roll and biscuit recipes you might enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Original recipe source: Chef Alissa Weldy, via the Fred Meyer magazine mailer called “My Magazine”, Summer edition, page 12

Buttermilk Cornmeal Biscuits
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Make a small batch of buttermilk cornmeal biscuits to serve with a favorite soup or meat dish. Recipe makes 5 delicious, fluffy biscuits.

Category: Bread, Side Dish
Cuisine: American
Keyword: buttermilk cornmeal biscuits
Servings: 8 (2" biscuits)
Calories Per Serving: 251 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • cups all purpose flour
  • ½ cup yellow cornmeal
  • 1 Tablespoon baking powder
  • 1 Tablespoon granulated sugar
  • ½ teaspoon kosher salt
  • ½ cup COLD butter (one stick)
  • 1 cup buttermilk
Instructions
  1. Preheat oven to 425°F. Coat a baking sheet with non-stick baking spray OR line it with parchment paper.

  2. Measure flour, cornmeal, baking powder, granulated sugar and salt into a large mixing bowl. Cut in COLD chunks of butter, using 2 forks OR a hand-held pastry blender. Work butter into dry ingredients, until butter has been reduced to roughly the size of peas. Pour in buttermilk; Stir into flour mixture only until just combined. Don't overmix dough!

  3. Dough will be VERY sticky! Place dough on a generously floured, clean surface. Sprinkle a little flour on top; knead dough by hand 5-6 times until it becomes a "non-sticky" ball. TIP: I found I need to lightly sprinkle dough with flour as I do this, because it's quite sticky! When done, dough should be a cohesive ball. Add additional flour to work surface if necessary; roll dough ball out to ¾" thickness.

  4. Time to cut out the buttermilk cornmeal biscuits! Here you have a choice about the size biscuits you want. You can cut out the biscuits with a biscuit cutter, a drinking glass, or you can do like I do and cut them out, using a caning jar lid! NOTE: If you want 8 small biscuits, cut them out with a 2" biscuit cutter. If you want 5 slightly larger biscuits, use a 3" biscuit cutter.

  5. Place biscuit rounds on prepared baking sheet, keeping them 1-2 inches apart. Bake at 425°F. for 12-15 minutes. When done, biscuits should be golden brown.

  6. Remove biscuits from oven. OPTIONAL: brush biscuits with melted butter right before serving. Serve, and enjoy!

Nutrition Facts
Buttermilk Cornmeal Biscuits
Amount Per Serving (1 biscuit)
Calories 251 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 34mg11%
Sodium 280mg12%
Potassium 253mg7%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 3g3%
Protein 4g8%
Vitamin A 404IU8%
Calcium 107mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a small batch of buttermilk cornmeal biscuits to serve with a favorite soup or meat dish. Recipe makes 5 delicious, fluffy biscuits.

 

Pear Pecan Bread

Make 2 loaves of absolutely delicious Pear Pecan Bread, drizzled with a sweet vanilla glaze. Make one loaf for you and another for a friend!
Make 2 loaves of absolutely delicious Pear Pecan Bread, drizzled with a sweet vanilla glaze. Make one loaf for you and another for a friend!

We were recently blessed with a grocery bag full of pears from one of our neighbors. He said they couldn’t handle any more and since it was the last of the harvest, they thought we might enjoy them! YES, PLEASE!  I let them ripen for about another week, then canned some pear butter to store in our pantry. YUM.

I’ve made pear bread before, but decided to try another recipe I found online that sounded wonderful. I doubled the original recipe, and added a vanilla glaze drizzled on top of each loaf. That way, we could eat one loaf, and give the other one to another family (or wrap it and freeze it for later. This pear pecan bread is so tasty, and it was no trouble at all for us to gobble it up within a matter of about 3 days!

The recipe makes two beautifully browned standard sized loaves of bread, using 8½” or a 9″ loaf pans. Small pieces of fresh pears and pecans dot each slice, and the bread is NOT dry (unless you over cook it… ha ha!). It is flavored with vanilla and the warm spices of cinnamon and nutmeg. Here’s how easy it is to make pear pecan bread:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Mix The Wet Ingredients

Before making the batter, preheat your oven to 350°F, and lightly spray (or grease) two 8½” or 9″  loaf pans. Set aside. The batter doesn’t take too long to make, so you want your oven preheated and ready to go when you are!

To make the “wet” ingredients, place vegetable oil, granulated sugar and eggs in a large mixing bowl. Whisk (or beat) these well, until fully combined. Add the peeled and chopped pears, chopped pecans and vanilla extract to the bowl. Stir well, to fully combine these “wet” ingredients.

Oil, sugar and eggs are whisked together in mixing bowl until smooth.Chopped pears, pecans and vanilla extract are added to the batter.

Mix The Dry Ingredients And Add To the Wet Ingredients

In a separate bowl, stir (or whisk) together the “dry” ingredients. The dry ingredients used are all purpose flour, cinnamon, nutmeg, salt, baking powder and baking soda. Once combined, slowly add these “dry” ingredients, a little at a time, to the bowl containing the “wet” ingredients.

Stir as you add, and continue stirring just until all the dry ingredients are fully incorporated into the batter. When done combining the ingredients together, you will have the batter ready to make two loaves of pear pecan bread.

The dry ingredients, including flour and spices, are combined in a bowl.Dry ingredients are stirred into the pear pecan bread batter until combined.The batter for the bread is thoroughly combined and ready to pour into loaf pans.

Ready To Bake The Pear Pecan Bread

Evenly divide the batter between the two greased loaf pans, then place on a middle rack in your preheated oven. Bake at 350°F for 55-60 minutes. Oven temps can vary quite a bit, so check for doneness at the 55 minute mark.

When done, you can insert a toothpick into the center of a loaf, and if it comes out batter-free (clean), the bread is done. The loaves should be wonderfully browned, as well. Transfer the loaf pans to a wire rack, and let the bread cool for 10-15 minutes before trying to remove it from the pan. To remove from pan, slide a butter knife around all the edges of the pan to loosen the bread. Turn loaf pan upside down to release the bread. Cool the loaves on a wire rack after removing them from the pan.

Bread batter is poured evenly into two greased loaf pans before baking.After baking, the loaves of pear pecan bread are browned and cool on a wire rack.

Make The Vanilla Glaze For Drizzling

While the pear pecan bread is cooling, you can make the simple vanilla glaze that will be drizzled on the bread once cool. In a small bowl, mix together powdered sugar, vanilla extract, and a few drops of water. Stir, and continue to add a few drops of water at a time until the glaze is thinned just enough to drizzle over the top of the bread.

If you get it too thin, simply add a little bit more powdered sugar. If it is still too thick to drizzle with a fork, simply add a couple more drops of water until it reaches the desired consistency. Once the pear pecan bread has completely cooled, drizzle the top of each loaf decoratively with the vanilla glaze. I usually use a fork OR a honey dipper to do this. TIP: For easy cleanup, place a sheet of wax paper, parchment paper or aluminum foil UNDER the wire rack to catch drips while drizzling the glaze.

A vanilla glaze is made by combining powdered sugar, vanilla and water.Each of the pear pecan bread loaves is drizzled with vanilla glaze.

Time For A Slice Of Pear Pecan Bread!

Once the drizzled glaze has firmed up, the bread is ready to slice and serve! You can get about 8, one-inch slices per loaf. Serve with your favorite hot beverage (or a big glass of cold milk), and enjoy! We enjoy pear pecan bread for breakfast OR a great afternoon snack. It is delicious!

If you are interested, these loaves freeze very well. I usually wrap the loaf in plastic wrap, and then in aluminum foil when freezing. All you will need to do is let the loaf thaw completely before serving!

A peek at the inside of the loaf, and a slice of pear pecan bread.

I really hope you have the opportunity to make and enjoy this bread. We LOVE it! Thank you for taking time to visit my blog today. I hope you will come back soon for more family-friendly recipes. Take care, and have a wonderful day. God Bless You.

Looking For More BREAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some tried and true, delicious bread recipes there, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's signature

Recipe adapted from Michaela Kenkel at: https://anaffairfromtheheart.com/pear-bread/

Pear Pecan Bread
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins
 

Make 2 loaves of absolutely delicious Pear Pecan Bread, drizzled with a sweet vanilla glaze. Make one loaf for you and another for a friend!

Category: Bread/Breakfast, Snack
Cuisine: American
Keyword: pear pecan bread
Servings: 16 (8 slices per loaf)
Calories Per Serving: 414 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 4 large eggs
  • cups fresh pears peeled/cored/chopped
  • 1 cup chopped pecans
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
For Drizzle Glaze:
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • drops water ,as needed to thin glaze
Instructions
  1. Preheat oven to 350°F. Lightly spray/grease two 8½" or 9" loaf pans. Set aside

  2. Place oil, granulated sugar and eggs in a large mixing bowl. Whisk or beat well, until combined. Add pears, pecans and vanilla extract. Stir well.

  3. In a separate bowl, stir (or whisk) together flour, cinnamon, nutmeg, salt, baking powder and baking soda. Slowly add this mixture, a little at a time, to the pear mixture, stirring as you add. Stir only until fully incorporated into the batter.

  4. Evenly divide batter in prepared pans; place on middle oven rack. Bake at 350°F. for 55-60 minutes. Oven temps can vary; check for doneness at the 55 minute mark. Insert a toothpick into the center of a loaf; if it comes out clean, bread is done. Transfer pans to a wire rack; let bread cool 10-15 minutes before removing from pan. Cool loaves on wire rack after removing from pan.

  5. Make vanilla glaze while bread is cooling. In a small bowl, combine powdered sugar, vanilla, and a few drops water. Stir; continue to add 2-3 drops of water at a time until glaze is thinned enough to drizzle on bread. Too thin? Add a little powdered sugar. Too thick to drizzle? Add a few drops of water until it reaches desired consistency. Once bread has cooled completely, drizzle each loaf with glaze, using a fork OR honey dipper. TIP: For easy cleanup, put wax paper, parchment paper or aluminum foil UNDER rack to catch glaze drips.

  6. Once glaze has hardened, bread is ready to slice and serve! Slice into 8, one-inch slices per loaf. Loaves can also be frozen if wrapped well. Enjoy!

Nutrition Facts
Pear Pecan Bread
Amount Per Serving (1 slice (1/16th of total))
Calories 414 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 10g
Monounsaturated Fat 6g
Cholesterol 47mg16%
Sodium 233mg10%
Potassium 128mg4%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 35g39%
Protein 5g10%
Vitamin A 78IU2%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make 2 loaves of absolutely delicious Pear Pecan Bread, drizzled with a sweet vanilla glaze. Make one loaf for you and another for a friend!

Pumpkin Pecan Streusel Muffins

Pumpkin Pecan Streusel Muffins are full of pumpkin spice flavor and topped with a buttery pecan streusel. You’ll love these yummy muffins!
Pumpkin Pecan Streusel Muffins are full of pumpkin spice flavor and topped with a buttery pecan streusel. You'll love these yummy muffins!

Fall is the time for all things PUMPKIN! I have been making pumpkin muffins for years, but today I want to share our absolute FAVORITE recipe (found online) for these delicious breakfast treats. Full of flavor from pumpkin pie spices and topped with a decadent streusel topping, they are a real taste treat! Here’s how to make them:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Muffin Batter

Before mixing the batter, remember to preheat your oven to 375°F so it’s hot when the muffins are ready to bake. To make the batter, place pumpkin puree, milk, eggs, vanilla and butter (melted but cooled) in a large mixing bowl. Whisk these ingredients well, until combined and smooth. These are your “wet” ingredients.

Melted butter, pumpkin puree, eggs and vanilla extract are whisked together in large glass bowl.The wet ingredients for the muffins are whisked together until smooth.

In a separate bowl, combine all purpose flour, granulated sugar, pumpkin pie spice, baking soda and salt, and stir to combine. These are your “dry” ingredients. Stir or whisk the dry ingredients a little at a time into the wet ingredients. Continue to stir or whisk only until the ingredients have been incorporated into the batter. Don’t overmix!.

Flour, sugar, pumpkin pie spice mix, baking soda and salt make up the dry ingredients for muffins.The dry ingredients are combined with the wet ingredients for the pumpkin pecan streusel muffins.

Place 12 paper-liners into a standard sized muffin tin. I like to give each paper liner a little shot of non-stick baking spray before filling them with batter (a little trick a former professional baker told me over 25 years ago). Fill each muffin cup about halfway with batter, dividing the batter evenly. Set the pan aside and make the streusel topping.

The muffin batter is evenly divided into 12 paper-lined muffin cups.

Make The Pecan Streusel Topping

In a small bowl, combine flour, brown sugar, granulated sugar, chopped pecans, pumpkin pie spice, melted butter and salt. Once mixed together with a spoon or fork, it will be a crumbly streusel topping for your muffins.

If you don’t have any pumpkin pie spice mix in your pantry, you can use my simple recipe to make your own. It will make a bit more than you need for this recipe, so you can have extra for the NEXT batch of muffins! Get the pumpkin pie spice mix recipe HERE.

A streusel topping is made with butter, flour, brown sugar, granulated sugar, pecans, pumpkin pie spice and salt..After being combined, the streusel topping is ready to add to the muffin batter.

Time To Bake The Pumpkin Pecan Streusel Muffins!

Top each of the muffins with the pecan streusel, dividing it evenly between the 12 muffins. Now they’re ready to bake in your preheated oven. Bake the muffins for 20 minutes at 375°F.

When done, the muffins will be nicely browned, and a toothpick inserted into the top of a muffin should come out free of batter. Remove the muffins, and lightly sprinkle sifted powdered sugar over the top of each muffin. Transfer to a wire rack to finish cooling, and then they’re ready to serve and enjoy!

Each of the cups of pumpkin muffin batter is topped with pecan streusel before baking.Powdered sugar is sifted onto the muffins after they finish baking.

Who Wants A Yummy Muffin?

After the muffins have cooled slightly, they are ready to gobble up. We think they taste fantastic just slightly warm or at room temperature! Peel back those muffin paper-liners, and take a big bite.

These muffins are AMAZING! My husband says they are some of the best muffins he’s ever had (and he’s eaten a LOT of muffins over the years). Hope you enjoy them just as much as we do. YUM! They truly taste wonderful any time of year, but we especially love their warm pumpkin spice flavor during FALL! 

Pumpkin Pecan Streusel Muffins, cooling on a wire rack after baking.A close up of one of the pumpkin pecan streusel muffins.

I am confident you will really love these delicious Pumpkin Pecan Streusel Muffins. They are absolutely wonderful! Thanks for stopping by, and I sincerely invite you to come back soon for more family-friendly recipes. Have a great day.

Looking For More MUFFIN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious muffin recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Original recipe source: Kathi and Rachel (a mother-daughter team), at laughingspatula.com/pumpkin-pecan-crunch-muffins/

Pumpkin Pecan Streusel Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Pumpkin Pecan Streusel Muffins are full of pumpkin spice flavor and topped with a buttery pecan streusel. You'll love these yummy muffins!

Category: Breakfast, Brunch, Snack
Cuisine: American
Keyword: pumpkin pecan streusel muffins
Servings: 12 muffins
Calories Per Serving: 332 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Muffin Batter:
  • cups all purpose flour
  • ¾ cup granulated sugar
  • 2 teaspoons pumpkin pie spice (see NOTES below to make your own)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup pumpkin puree NOT pumpkin pie filling
  • 2 large eggs
  • ¼ cup milk
  • cup butter (melted and cooled) = 5½ Tablespoons
  • 1 teaspoon vanilla extract
For Streusel Topping:
  • 1 cup all purpose flour
  • ½ cup brown sugar
  • ½ cup chopped pecans can substitute walnuts
  • 2 Tablespoons granulated sugar
  • 1 teaspoon pumpkin pie spice (see NOTES below for substitution)
  • ¼ teaspoon salt
  • cup butter, melted = 5½ Tablespoons
Sprinkle Finished Muffins With A Small Amount Of SIFTED Powdered Sugar (if desired)
    Instructions
    1. Preheat oven to 375°F.

    2. Place pumpkin puree, milk, eggs, vanilla and melted (but cooled) butter in a large mixing bowl. Whisk well, until combined/smooth.

    3. In a separate bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt; stir to combine. Stir or whisk these ingredients a little at a time into the pumpkin mixture. Stir or whisk only until ingredients have been incorporated into the batter. Don't overmix!

    4. Place 12 paper-liners into a standard sized muffin tin. Spray paper liners with non-stick baking spray, if desired. Fill each muffin cup about halfway with batter, dividing the batter evenly. Set pan aside; make streusel topping.

    5. MAKE STREUSEL TOPPING: In a small bowl, combine flour, brown sugar, granulated sugar, pecans, pumpkin spice, melted butter and salt. Streusel topping will be fairly crumbly. Top muffins with streusel, dividing evenly.

    6. Bake muffins for 20 minutes at 375°F. When done, muffins will be browned on top and a toothpick inserted into the top of a muffin should come out batter-free. Remove from oven; lightly sprinkle sifted powdered sugar on top of each muffin. Transfer to wire rack to finish cooling, then serve and enjoy!

    Recipe Notes

    NOTES: Don't have any pumpkin pie spice for this recipe? Make your own! HERE is the recipe for a handy mix (this makes extra), so you will have it handy. https://www.thegratefulgirlcooks.com/pumpkin-pie-spice-mix/

    Nutrition Facts
    Pumpkin Pecan Streusel Muffins
    Amount Per Serving (1 muffin)
    Calories 332 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 7g44%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 59mg20%
    Sodium 345mg15%
    Potassium 126mg4%
    Carbohydrates 46g15%
    Fiber 2g8%
    Sugar 25g28%
    Protein 5g10%
    Vitamin A 3546IU71%
    Vitamin C 1mg1%
    Calcium 37mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Pumpkin Pecan Streusel Muffins are full of pumpkin spice flavor and topped with a buttery pecan streusel. You'll love these yummy muffins!

     

     

     

     

    Mini-Loaf Pound Cake

    It’s easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!
    It's easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!

    Today I want to share a recipe I originally got from one of the old food magazines I’ve kept for years with my collection of cookbooks. Occasionally I will scan through old magazines just for fun, and look for recipes I may not have tried before. That is where I first discovered this recipe for mini-loaf pound cake. I tweaked a couple of the ingredients, and we really enjoy the results- a small loaf of lemon-infused pound cake. YUM!

    This simple miniature loaf of pound cake is perfect when you don’t want (or need) a standard sized loaf. It is completely easy to make, and will yield 6 small slices. That is a nice size to nibble on with coffee or tea, or serve dolloped with your favorite fruit topping or ice cream for a quick dessert! Here’s how to make one mini-loaf pound cake:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Making The Batter

    Before beginning, preheat your oven to 350°F. Since it only takes a few minutes to prepare the batter, you want it preheated and hot when the loaf is ready for baking! In a medium sized bowl, beat together softened butter and sugar, until well creamed and combined.

    Add an egg, and continue to beat until the batter is smooth, and the egg is fully incorporated. These are your “wet” ingredients.

    Softened butter and granulated sugar will be creamed together to begin making the batter.An egg is beaten into the creamed butter and sugar.

    In a SEPARATE bowl, whisk together all purpose flour and baking soda. These are your “dry” ingredients. Alternate adding buttermilk and these dry ingredients into the creamed wet ingredients, stirring as you add.

    Stir in the vanilla extract, lemon juice and lemon zest, and then the batter is ready! Now you’ve made the batter for the mini-loaf pound cake! See how easy that was?

    Buttermilk , flour, baking soda, and baking powder are stirred into the batter for the mini-loaf pound cake.Lemon juice, vanilla and lemon zest are added to and stirred into the batter until fully combined.

    Baking The Mini-Loaf Pound Cake

    Now it’s time to bake!  Grease (or spray with non-stick spray) a 5¾” x 3″ x 2″ mini loaf pan. Pour the batter into the pan, and spread it out evenly. Bake the mini-loaf pound cake for 30-35 minutes.

    When done, the loaf should be golden brown on top, and a toothpick inserted into the top of the loaf should come out clean. Remove the pan from the oven and transfer it to a wire rack to cool.

    The batter for the mini-loaf pound cake is poured into a greased loaf pan, for baking.When done baking, the mini-loaf pound cake is golden brown on top.

    Slice And Serve The Mini-Loaf Pound Cake

    Let the pound cake cool (still in the pan) for at least 10 minutes before removing the loaf from the pan. This mini-loaf pound cake is best served at room temperature, in my opinion. I make a couple little loaves at a time, so we can enjoy one now, and then I freeze one for later!

    Once completely cooled, you can slice it up and serve it plain and unadorned (it’s great), or top it with ice cream, fruit toppings, etc. It tastes wonderful as a base for strawberry shortcake, too!

    Two loaves, cooling on a wire rack after being removed from the loaf pan.A look inside the pound cake, which is ready to serve after slicing.

    I really hope you will give this simple recipe a try. The hint of lemon in this loaf cake is a wonderful touch, and I trust you will enjoy this mini-loaf pound cake as much as we do. Thanks for stopping by, and please come back again soon for more family-friendly recipes.

    Looking For More CAKE Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of cake recipes you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's sgnature

    Original recipe source: “Taste of Home” magazine, Feb./March 1998 edition, page 10, published by Reiman Publications

    Mini-Loaf Pound Cake
    Prep Time
    10 mins
    Cook Time
    35 mins
    Total Time
    45 mins
     

    It's easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!

    Category: Dessert
    Cuisine: American
    Keyword: mini-loaf pound cake
    Servings: 6 slices
    Calories Per Serving: 140 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 3 Tablespoons butter (no substitutes) , softened
    • 6 Tablespoons granulated sugar
    • 1 large egg
    • 6 Tablespoons all purpose flour
    • teaspoon baking soda
    • 7 teaspoons buttermilk
    • ¼ teaspoon vanilla extract
    • ¼ teaspoon lemon juice
    • ½ teaspoon lemon zest (finely grated peel)
    Instructions
    1. Preheat oven to 350°F. Grease or spray a miniature loaf pan (5¾" x 3" x 2").

    2. In a medium sized bowl, beat softened butter and sugar, until well creamed and combined. Add an egg, and continue to beat until batter is smooth, and egg is fully incorporated.

    3. In separate bowl, whisk together flour, baking powder, and baking soda. Alternate adding buttermilk and these dry ingredients into the creamed butter mixture, stirring as you add. Once combined, stir vanilla, lemon juice and lemon zest into the batter until incorporated.

    4. Pour batter into greased loaf pan; spread it evenly. Bake loaf at 350°F for 30-35 minutes. When done, loaf should be golden brown on top, and a toothpick inserted into the top of the loaf should come out clean.

    5. Remove pan from oven; transfer it to wire rack to cool. Let cool (still in the pan) for at least 10 minutes before removing loaf from the pan. Let pound cake cool completely, then slice, serve, and enjoy!

    Nutrition Facts
    Mini-Loaf Pound Cake
    Amount Per Serving (1 slice (1/6 of total))
    Calories 140 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 4g25%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 2g
    Cholesterol 47mg16%
    Sodium 91mg4%
    Potassium 47mg1%
    Carbohydrates 18g6%
    Fiber 1g4%
    Sugar 12g13%
    Protein 2g4%
    Vitamin A 230IU5%
    Vitamin C 1mg1%
    Calcium 22mg2%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!It's easy to make a yummy, mini-loaf pound cake with simple ingredients! Enjoy this small loaf, flavored with lemon zest and lemon juice!

    Sun-Dried Tomato Parmesan Bread

    Make a loaf of Italian-inspired Sun-Dried Tomato Parmesan Bread. Easy to make, only 10 minutes prep, and into the oven it goes for 25-30 minutes!
    Make a loaf of Italian-inspired Sun-Dried Tomato Parmesan Bread. Easy to make, 10 minutes prep and into the oven it goes for 30 minutes!

    If you’re looking for a new recipe for bread that can be served with soups, salads, or meat, may I suggest this delicious loaf of sun-dried tomato Parmesan bread? It is super simple to make, and tastes absolutely wonderful! 

    Dried oregano and freshly grated Parmesan cheese add Italian flavor to the chopped sun-dried tomatoes that are featured in this bread. The prep work is minimal (10 minutes), and then the bread is baked for 25-30 minutes. That’s it! Let me show you how EASY it is to make a delicious, large loaf of this flavorful bread.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Bread Batter

    Before mixing the bread batter, be sure to preheat your oven, because it doesn’t take long at all to prepare the batter! To make the batter, place flour, baking powder, salt, pepper, grated Parmesan cheese, oregano and finely chopped sun-dried tomatoes in a large mixing bowl. Stir well, to combine.

    In a separate bowl, whisk the milk, egg, and olive oil together until fully combined. Pour the egg mixture into the bowl with the flour mixture. 

    Flour, Parmesan cheese, spices and sun-dried tomatoes are combined in bowl.Egg, oil and milk mixture is added to the dry ingredients to make the bread batter.

    Stir, but only until all of the dry ingredients are incorporated into the batter. Be careful NOT to overmix. Pour or spoon the bread batter into a well greased and floured 8″ x 4″ loaf pan. Level the batter evenly in the pan. Now you’re ready to bake the sun-dried tomato Parmesan bread!

    Batter is stirred only until ingredients are moistened and fully incorporated.The batter for sun-dried tomato Parmesan bread is spooned into a greased/floured loaf pan

    Bake The Sun-Dried Tomato Parmesan Bread

    Place the sun-dried tomato Parmesan bread into a preheated 375°F. oven, and bake for 25-30 minutes. When done, it will be golden brown on top of the loaf. You can check to see if it’s done by inserting a toothpick into the top/center of the loaf. If it comes out clean, you know the sun-dried tomato Parmesan bread is fully baked.

    Let the bread cool (still in the pan) for several minutes before removing it from the loaf pan and transferring it to a wire rack to cool.

    A loaf of golden brown sun-dried tomato Parmesan bread cools in pan after baking.A side view of a loaf of baked sun-dried tomato Parmesan bread.

    Who Wants A Slice?

    We enjoy eating this bread warm, with softened butter spread on top! It is easier to slice once it has cooled down a bit. Once sliced, you can see the specks of oregano, and pieces of sun-dried tomatoes in the bread.

    The sun-dried tomato Parmesan bread is mild in flavor, but absolutely delicious. We really enjoy it served as a side dish for a salad or chicken, but you can’t go wrong with eating a piece all by itself (dripping with butter, ha ha). YUM!

    A peek at the inside of the sun-dried tomato Parmesan bread, after slicing.

    I hope you will take the opportunity to make this delicious sun-dried tomato Parmesan bread soon, and trust you will enjoy it, like we do! Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care!

    Looking For More BREAD Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious sweet AND savory bread recipes you may enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's signature

    Original recipe source: Kate Stewart Rovner, in Southern Living Magazine, November 2005 issue, page 208, published by Southern Living, Inc.

    Sun-Dried Tomato Parmesan Bread
    Prep Time
    10 mins
    Cook Time
    30 mins
    Total Time
    40 mins
     

    Make a loaf of Italian-inspired Sun-Dried Tomato Parmesan Bread. Easy to make, 10 minutes prep and into the oven it goes for 30 minutes!

    Category: Bread, Side Dish
    Cuisine: Italian
    Keyword: sun-dried tomato Parmesan bread
    Servings: 8 (an 8" loaf)
    Calories Per Serving: 233 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups all purpose flour
    • 1 Tablespoon baking powder
    • 1 teaspoon dried oregano
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ cup grated Parmesan cheese
    • ¼ cup finely chopped sun-dried tomatoes
    • 1 cup milk
    • ¼ cup extra virgin olive oil
    • 1 large egg
    Instructions
    1. Preheat oven to 375° F. Generously grease and flour an 8" x 4" loaf pan.

    2. Place flour, baking powder, salt, pepper, grated Parmesan cheese, oregano and chopped sun-dried tomatoes in large mixing bowl. Stir well, to combine.

    3. In separate bowl, whisk milk, olive oil and egg until fully combined. Pour into bowl with flour mixture. Stir, only until dry ingredients are incorporated into batter. Be careful NOT to overmix. Pour or spoon batter into prepared loaf pan. Level batter evenly in pan.

    4. Bake at 375°F. for 25-30 minutes. When done, it will be golden brown on top. Check for done-ness by inserting toothpick into top/center of loaf. If it comes out clean, bread is done. Let bread cool (still in pan) several minutes before removing it from pan. Transfer bread to a wire rack to cool. Slice and serve warm. Enjoy!

    Recipe Notes

    NOTE: Caloric calculation made using 1% milk, and sun-dried tomatoes, not packed in oil.

    Nutrition Facts
    Sun-Dried Tomato Parmesan Bread
    Amount Per Serving (1 slice (1/8 of total))
    Calories 233 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 2g13%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 30mg10%
    Sodium 273mg12%
    Potassium 368mg11%
    Carbohydrates 28g9%
    Fiber 1g4%
    Sugar 3g3%
    Protein 8g16%
    Vitamin A 180IU4%
    Vitamin C 1mg1%
    Calcium 188mg19%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a loaf of Italian-inspired Sun-Dried Tomato Parmesan Bread. Easy to make, 10 minutes prep and into the oven it goes for 30 minutes!

    Baked Brown Bread

    You’re gonna love this easy recipe for a delicious large loaf of Baked Brown Bread! Molasses and cocoa powder add to the color and flavor!You're gonna love this easy recipe for a delicious large loaf of Baked Brown Bread! Molasses and cocoa powder add to the color and flavor!

    If you’ve been looking for a GREAT TASTING loaf of brown bread to make that is EASY, requires NO YEAST, and tastes fabulous, may I recommend this recipe for baked brown bread? I got the recipe originally from an older cookbook I have in my collection. It has truly become one of my most favorite breads!

    The recipe could not be easier! Combine dry ingredients, combine wet ingredients, and then pour them into a standard-sized loaf pan (9×5) and bake. BOOM! A yummy warm loaf of baked brown bread, ready to slather with soft butter OR eat it just as it is! YUM! Here’s how to make this simple bread loaf:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Batter For Baked Brown Bread

    The first thing you will do is preheat your oven to 350°F. It only takes a few minutes to prepare the bread batter, so you will want your oven hot and ready to roll once the batter is done, okay? OK.

    Whisk flour, cornmeal, sugar, cocoa powder, salt, baking powder and baking soda in a large bowl.  In a SEPARATE bowl, lightly beat an egg, then add milk and molasses, and whisk to combine these wet ingredients.

    Dry ingredients for the brown bread are whisked together in large bowl.In a separate bowl, milk, molasses and beaten egg are combined.

    Pour the wet ingredients into the dry ingredients. Add a Tablespoon of melted vegetable shortening, then stir the ingredients well to fully combine. This is the batter for the baked brown bread. See how easy that was to make?

    Wet brown bread batter is added to the dry ingredients and stirred, to combine.Batter for baked brown bread is now ready to add to prepared loaf pan for baking.

    Time To Make Some Baked Brown Bread!

    Generously spray or grease the bottom and sides of a 9×5 loaf pan. Pour all of the batter into the prepared pan. Place the pan on the middle rack of the oven, and bake for 55-60 minutes, or until a toothpick inserted into the top of the loaf comes out clean.

    HALFWAY through the baking time, quickly sprinkle the top of the loaf with old fashioned rolled oats, if desired. This is an optional step, but I think it looks great on the loaf once done.

    Standard sized loaf pan filled with brown bread batter, and ready to bake.Old fashioned oats are sprinkled on top of brown bread, halfway through baking.

    The Baked Brown Bread Is Ready To Enjoy!

    When the bread is done baking (and a toothpick comes out clean), remove the pan from the oven. Let the baked brown bread cool (still in the pan) for about 15 minutes. Run a butter knife carefully around the edges of the bread, then carefully turn the pan over, and the bread should release from the pan.

    Let the bread cool a bit longer on a wire rack before slicing. We like to eat this delicious bread while still warm (but not HOT).  Spread some softened butter on a slice, and dig in! It tastes wonderful. It has great flavor, a deep brown color. We enjoy eating slices of this bread as is, or toasted or broiled, and slathered with butter. 

    A loaf of delicious, baked brown bread, cooling on a wire rack.One warm slice of baked brown bread, spread with melting butter.

    I really hope you will give this yummy bread a try, and trust you will enjoy it as much as we do! Thank you for stopping by, and I sincerely hope you will come back for another visit again soon. Have a great day.

    Looking For More BREAD Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious bread recipes (yeast and no yeast), including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
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    jbatthegratefulgirlcooks

    Author's signature

    Original recipe source: The cookbook “Church Suppers”, page 92, published in 2005 by Black Dog and Leventhal Publishers, New York

    Baked Brown Bread
    Prep Time
    10 mins
    Cook Time
    55 mins
    Total Time
    1 hr 5 mins
     

    You're gonna love this easy recipe for a delicious large loaf of Baked Brown Bread! Molasses and cocoa powder add to the color and flavor!

    Category: Bread/Breakfast, Snack
    Cuisine: American
    Keyword: baked brown bread
    Servings: 10
    Calories Per Serving: 246 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups all purpose flour
    • ½ cup yellow cornmeal
    • ½ cup granulated sugar
    • 1 Tablespoon cocoa powder (for baking)
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 large egg, lightly beaten
    • cups milk
    • ½ cup molasses
    • 1 Tablespoon vegetable shortening , melted
    • 1 Tablespoon old fashioned oats (optional) , to sprinkle on top of loaf
    Instructions
    1. Preheat oven to 350°F. Generously grease or spray a 9x5 loaf pan on bottom and sides.

    2. Whisk flour, cornmeal, sugar, cocoa powder, baking powder, baking soda and salt in a large bowl until combined. 

    3. In SEPARATE bowl, lightly beat egg, then add milk and molasses. Whisk until fully blended. Add to flour mixture. Add the melted vegetable shortening; stir ingredients in, until batter is fully combined.

    4. Pour batter into prepared loaf pan. Place pan on middle rack of oven. Bake for a total of 55-60 minutes, or until a toothpick inserted into the top of the loaf comes out clean. HALFWAY through the baking time, sprinkle top of loaf with oats, if desired.

    5. When done, remove pan from oven. Let bread cool (still in pan) for 15 minutes. Run a butter knife carefully around edges of bread, then carefully turn pan over to release bread from pan. Let bread cool a bit longer on wire rack before slicing and serving. Enjoy!

    Nutrition Facts
    Baked Brown Bread
    Amount Per Serving (1 slice (1/10th of total))
    Calories 246 Calories from Fat 27
    % Daily Value*
    Fat 3g5%
    Saturated Fat 1g6%
    Trans Fat 1g
    Cholesterol 20mg7%
    Sodium 256mg11%
    Potassium 409mg12%
    Carbohydrates 50g17%
    Fiber 2g8%
    Sugar 25g28%
    Protein 5g10%
    Vitamin A 96IU2%
    Calcium 104mg10%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!You're gonna love this easy recipe for a delicious large loaf of Baked Brown Bread! Molasses and cocoa powder add to the color and flavor!

     

    Blueberry Breakfast Loaf

    A Blueberry Breakfast Loaf is easy to make, moist, delicious, filled with juicy sweet blueberries, and is ready to bake in 10 minutes.A Blueberry Breakfast Loaf is easy to make, moist, delicious, filled with juicy sweet blueberries, and is ready to bake in 10 minutes.

    If you’re looking for a simple and delicious loaf of blueberry bread, may I suggest this one? This blueberry breakfast loaf could not be any simpler to prepare. It can be made in about 10 minutes, then into the oven it goes! Moist and bursting with blueberries, it tastes amazing as a quick breakfast treat or a simple snack!

    The bread can be made using fresh or frozen blueberries, so it is a convenient and delicious recipe you can make all year long. I really think you’ll enjoy the taste of this blueberry breakfast loaf, so I’m sharing the recipe with you today. I found the original recipe over 20 years ago in one of my Taste of Home magazines. Here’s how to make it:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Batter

    Before you begin, preheat your oven to 350° F. This recipe comes together fast, so you want the oven hot, once the batter is ready to go.

    Place flour, granulated sugar, baking powder and salt in a large mixing bowl. Stir or whisk them to combine. Once combined, add fresh or frozen blueberries and orange zest to the mixture. NOTE: If using frozen blueberries, do NOT thaw them before adding them to the mixture.

    Flour, sugar, baking powder and salt are combined in a large bowl.Blueberries (fresh or frozen) and orange zest are added to dry ingredients.

    In a separate bowl, whisk eggs, milk and vegetable oil together. Pour these wet ingredients into the flour mixture, and stir only until all ingredients have been combined. Do not over mix.

    Eggs, milk and vegetable oil are whisked together before adding to batter.Wet ingredients are added to the blueberry breakfast loaf batter.

    Time To Bake The Blueberry Breakfast Loaf

    Pour the batter into a greased (bottom and sides) 9″ x 5″ x 3″ loaf pan. Place the loaf on the middle rack in the oven. Bake at 350°F. for 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean. The blueberry breakfast loaf should be golden brown on top once done.

    Blueberry breakfast loaf batter in a greased loaf pan, ready for baking.The baked blueberry breakfast loaf is golden brown on top after cooking.

    Remove the pan from the oven, and let the bread cool, still in the pan, for 10 minutes. After it has rested 10 minutes, run a butter knife around the edges, then invert pan to remove the loaf. Transfer the loaf to a wire rack, and let it cool completely before slicing and serving.

    A side view of the blueberry breakfast loaf, out of the pan and on wire rack.

    Time For A Slice Of Blueberry Breakfast Loaf!

    Once the blueberry breakfast loaf has cooled to room temperature, it is ready to serve. Slice the loaf into 8 pieces, serve, and enjoy! It is filled with juicy blueberries, and tastes really GOOD!

    Slices of the blueberry breakfast loaf reveal the juicy blueberries inside.

    I really hope you enjoy this delicious bread. It turns out wonderful every time! Thanks so much for stopping by. I hope you will come back for another visit and more delicious recipes soon.

    Looking For More BREAD Recipes?

    You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious bread recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Original recipe source: “Taste of Home Magazine”, Aug./Sept. 1997 edition, page 45, published by Reiman Publications, Inc.

    Blueberry Breakfast Loaf
    Prep Time
    10 mins
    Cook Time
    1 hr
    Total Time
    1 hr 10 mins
     

    A Blueberry Breakfast Loaf is easy to make, moist, delicious, filled with juicy sweet blueberries, and is ready to bake in 10 minutes.

    Category: Bread, Breakfast
    Cuisine: American
    Keyword: blueberry breakfast loaf
    Servings: 8
    Calories Per Serving: 304 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 cups all purpose flour
    • 1 cup granulated sugar
    • 1 Tablespoon baking powder
    • ¼ teaspoon salt
    • cups fresh OR frozen blueberries (if frozen, do NOT thaw)
    • 1 teaspoon orange zest (finely grated peel)
    • 2 large eggs
    • 1 cup milk
    • 3 Tablespoons vegetable oil
    Instructions
    1. Preheat oven to 350° F. Grease or spray a 9" x 5" x 3" loaf pan. Set aside.

    2. Place flour, granulated sugar, baking powder and salt in a large mixing bowl. Stir or whisk to combine. Once combined, add fresh or frozen blueberries and orange zest to the mixture. NOTE: If using frozen blueberries, do NOT thaw them before adding them to the mixture.

    3. In a separate bowl, whisk eggs, milk and vegetable oil together. Pour into flour mixture; stir only until ingredients have been combined. Do not over mix.

    4. Pour batter into prepared loaf pan. Place loaf pan on the middle rack in oven. Bake at 350°F. for 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean. Loaf should be golden brown on top when done.

    5. Remove from oven; let bread cool, still in the pan, for 10 minutes. After 10 minutes, run a butter knife around the edges, then invert pan to remove the loaf. Transfer bread to a wire rack; let cool completely before slicing and serving. Enjoy!

    Nutrition Facts
    Blueberry Breakfast Loaf
    Amount Per Serving (1 slice)
    Calories 304 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 5g31%
    Trans Fat 1g
    Cholesterol 48mg16%
    Sodium 106mg5%
    Potassium 269mg8%
    Carbohydrates 55g18%
    Fiber 2g8%
    Sugar 29g32%
    Protein 6g12%
    Vitamin A 141IU3%
    Vitamin C 3mg4%
    Calcium 116mg12%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!A Blueberry Breakfast Loaf is easy to make, moist, delicious, filled with juicy sweet blueberries, and is ready to bake in 10 minutes.

    Mom’s Southern Hush Puppies

    Mom’s Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.
    Mom's Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.

    I grew up eating hush puppies. My East Texas born and raised Mom made them every couple of weeks for our family, and they were always served with a big pot of spinach and turnip greens. As a kid, I never quite developed a love for the “greens” part of that meal, however… give me a few hot, crispy hush puppies with soft butter on them! Now THAT spoke to me… ha ha!

    Growing up our family didn’t have a lot of money, so that simple meal could be made quite inexpensively, yet fill all five of us up! I have wonderful memories of watching my Mom lovingly fry a batch on our old kitchen stove. She made them like her Mom made them. Hush Puppies are a classic Southern staple dish, and are made with fairly common ingredients. There are a LOT of ways to make them. There’s also a LOT of history and myths detailing the origin and legends about them, which you can read here. It’s pretty interesting.

    Some hush puppy recipes include corn, jalapeños, or green onions, and fried in small balls until really brown. My Mom’s recipe is for basic hush puppies, with minced brown onion, and are a little more disc-shaped. They are fried until crispy and lightly browned on the outside, but amazingly soft on the inside. They are so delicious and easy to make. Here’s how:

    Scroll Down For A Printable Recipe At The Bottom Of The Page

    What Ingredients Do I Need To Make Hush Puppies?

    Seven ingredients (plus vegetable oil for frying) are what you will need to make a dozen hush puppies. The ingredients used are cornmeal, flour, baking powder, salt, minced onion, an egg, and milk.

    I try to always keep  a box of cornmeal in our pantry. If you’ve never bought it before, it can usually be found on the flour aisle in most grocery stores. Very basic ingredients, right?

    Hush puppy ingredients are cornmeal, flour, baking powder, salt, onion, egg and milk.

    How To Make The Hush Puppy Batter

    Sift the dry ingredients together into a large mixing bowl, and then add the minced onion. In a separate dish, lightly beat the egg with a fork, and then add the milk, and stir to combine. Pour the egg/milk mixture into the bowl with the dry ingredients.

    Dry ingredients are sifted into bowl, and minced onion is added.Milk and egg mixture is added to dry ingredients in bowl.

    Stir the ingredients until fully blended together. The batter for the hush puppies will be fairly thick. Once that’s done, you are ready to fry some of Mom’s Southern Hush Puppies!

    Batter for Mom's southern hush puppies is fairly thick.Thick batter is ready to be fried in hot oil to make hush puppies.

    Frying Mom’s Southern Hush Puppies

    Heat enough oil in a large skillet to cover the bottom with 1/2 inch of oil. Heat the oil on medium heat until it is REALLY hot, but not smoking. I like to use a cast iron skillet when I make hush puppies, but it isn’t necessary. Plan on a skillet large enough to cook about 6 at a time.

    Drop by generous Tablespoons into the hot oil, leaving space between each hush puppy. The batter should sizzle when it hits the oil. Do not move them once they hit the hot oil. Fry them until you see the bottom edges turning brown all the way around. This usually takes 2-3 minutes. You may need to fry the hush puppies in a couple of batches. I fry about six at a time, so I don’t overcrowd the skillet.

    Use a spatula and a large spoon to CAREFULLY turn the hush puppies to the other side. Lightly press down on the hush puppy with a spatula to flatten the top slightly. Be careful… that oil is very hot. Continue cooking until the hush puppies are golden brown on the bottom again. Depending on how brown you want them, you can cook the second side longer, if desired.

    Mom's southern hush puppies are cooked in hot oil in a large skillet.Hush puppies are carefully turned to fry the other side in the hot oil.

    When Mom’s Southern hush puppies finish frying and are browned and crispy on all sides, remove them from the skillet and place on several thicknesses of paper towels. The paper towels will quickly absorb any leftover grease.

    Paper towels absorb oil from the fried hush puppies before serving.

    Serve Mom’s Southern Hush Puppies HOT!

    Serve Mom’s Southern hush puppies hot! Slice them open, spread them with softened butter, and dig in! The finished hush puppies should be really crispy on the outside, and delicious and soft on the inside.

    They are such a simple side dish… if you enjoy the flavor of cornbread, it’s pretty certain you will like these, too! Once you’ve gobbled down a hot hush puppy with butter, it’s hard NOT to grab another… and another!

    A white plate full of Mom's southern hush puppies, ready to eat!Hot, sliced, and spread with soft butter is the best way to enjoy hush puppies!

    If you enjoy these hush puppies, perhaps you would also be interested in my recipes for Jalapeño Cheddar Cornbread, or Marie Callender’s Cornbread (copycat recipe)? All taste wonderful, and are another great option to serve with a variety of homemade soups or chilis.

    I hope you will have the opportunity to try my Mom’s Southern Hush Puppies recipe. They really ARE easy to make. We love ’em, and hope you will, too! Thank you for stopping by, and humbly invite you to come back soon.

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's signature

    Original recipe source: My Mom gave me he recipe, about 45 years ago

    Mom's Southern Hush Puppies
    Prep Time
    7 mins
    Cook Time
    8 mins
    Total Time
    15 mins
     

    Mom's Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.

    Category: Side Dish
    Cuisine: American
    Keyword: Mom's southern hush puppies
    Servings: 12
    Calories Per Serving: 82 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 cup yellow cornmeal
    • ½ cup all purpose flour
    • teaspoons baking powder
    • ¾ teaspoon salt
    • 2 Tablespoons brown onion finely chopped
    • 1 large egg
    • cup milk
    Enough vegetable oil to cover skillet bottom with 1/2" of oil for frying.
      Instructions
      1. Sift the dry ingredients together into a large mixing bowl, and then add the minced onion. In a separate dish, lightly beat the egg with a fork, and then add the milk. Pour the egg/milk mixture into the bowl with the dry ingredients. Stir the ingredients until fully blended together. The batter for the hush puppies will be pretty thick.

      2. Heat enough oil in a large skillet to cover bottom with about 1/2 inch of oil. Heat oil on medium heat until very hot, but not smoking. Drop batter by generous Tablespoons into hot oil, leaving space between each. Batter should sizzle when it hits oil. Do not move them once they hit oil. Fry until bottom edges turn brown all the way around (about 2-3 min.).

      3. CAREFULLY turn hush puppies to the other side (use spatula).. Flatten top slightly with spatula. Be careful... oil is very hot. Continue cooking until hush puppies are golden brown on the bottom again. When done, hush puppies should be very crispy, and browned on all sides.

      4. When hush puppies finish frying and are browned and very crispy on all sides, remove them from the skillet and place on several thicknesses of paper towels. The paper towels will absorb any leftover grease. Serve hot; slice open and spread softened butter on them. Enjoy!

      Nutrition Facts
      Mom's Southern Hush Puppies
      Amount Per Serving (1 g)
      Calories 82 Calories from Fat 9
      % Daily Value*
      Fat 1g2%
      Saturated Fat 1g6%
      Cholesterol 16mg5%
      Sodium 158mg7%
      Potassium 124mg4%
      Carbohydrates 15g5%
      Fiber 1g4%
      Sugar 1g1%
      Protein 3g6%
      Vitamin A 48IU1%
      Vitamin C 1mg1%
      Calcium 40mg4%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Mom's Southern Hush Puppies are a simple, delicious side dish (fried till crispy, served hot w/ butter) to accompany a favorite soup or chili.

      Chocolate Chip Banana Bread

      Chocolate Chip Banana Bread is a delicious, easy-to make treat. The recipe yields two 9×5 loaves, perfect for gift-giving or snacking.
      Chocolate Chip Banana Bread is a delicious, easy-to make treat. The recipe yields two 9x5 loaves, perfect for gift-giving or snacking.

      Do you enjoy banana bread? We sure do! Years ago I made some simple tweaks to my mom’s recipe for banana nut bread, and started making golden brown loaves of moist, chocolate chip banana bread (filled with chocolate chips and without the nuts). How can you go wrong by adding chocolate to just about anything? Not sure it’s possible.

      Anyways, this simple recipe was born from her recipe. The recipe makes two big loaves of this delicious, moist bread. It hardly takes any time at all to whip up the batter, and then all that is left to do is pop ’em in the oven, and wait for them to be done. Easy Peasy! Here’s how to make this yummy bread, which can be a snack or a breakfast treat. We like to eat our slices warm, with a dab of soft butter on them. YUM. Here’s how to make this bread:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Make The Batter

      Making the batter is simple. Sift flour, baking powder, baking soda, salt and granulated sugar into a large bowl. Stir in the chocolate chips, reserving some (1/4 cup) to add to the top of the loaves before baking. These are the “dry ingredients”.

      Dry ingredients are sifted, together then chocolate chips are added.

      In a separate bowl, whisk or stir together eggs, oil, lemon juice, and mashed (very ripe) bananas. You will want to use bananas that have brown spots all over the peels (very ripe), because they will be the sweetest, which is perfect for this bread. These are your “wet ingredients”.

      Once combined, pour the “wet ingredients” into the bowl with the “dry ingredients”, and stir well, only until all the ingredients are combined. Do not over-mix the batter.

      Mashed bananas, eggs, oil, and lemon juice are combined in bowl.The wet ingredients are poured into the bowl of dry ingredients.The banana bread batter is stirred only until ingredients are combined.

      Bake The Chocolate Chip Banana Bread 

      Now it’s time to bake the chocolate chip banana bread. Spray two 9×5″ loaf pans with non-stick baking spray (bottom and sides). Evenly divide the batter between the two pans. Sprinkle the reserved 1/4 cup of chocolate chips over the top of the bread batter.

      Place the loaves on the middle rack in a preheated 350°F oven. Bake for 55-60 minutes, or until a toothpick inserted into the top comes out clean. I recommend checking the bread at 50 minutes, then again, until done. The chocolate chip banana bread should be golden brown on top. Let the loaves cool for 10-15 minutes (in the pan) on a wire rack, before attempting to remove them from the pans.

      Chocolate chip banana bread batter is divided into two loaf pans for baking.Two loaves of chocolate chip banana bread cool on wire racks after baking.

      Time To Eat!

      Once the loaves have cooled, run a butter knife around the edges of the pan. Place a platter on top of a loaf, and holding both the platter and the loaf pan… invert the loaf upside down. It should come out of the pan easily (if you greased your pan well!).

      Slice and serve. Each loaf should give you about 8 slices of this delicious bread. It is delicious slightly warmed, with butter, too! YUM.
      NOTE: This bread also freezes very well, if wrapped well, in plastic wrap and aluminum foil.

      A view of the inside of the bread, once sliced. Lots of chocolate chips.A slice of the chocolate chip banana bread, sliced and ready to eat.

      I hope you enjoy this yummy chocolate chip banana bread. It has been a favorite in our home for many, many years! Thank you for stopping by, and I sincerely hope you will come back soon. Have a wonderful day.

      Looking For More “Sweet” Bread Loaf Recipes?

      You can find all of my sweetened bread loaf recipes in the Recipe Index, located at the top of the page. I have quite a few recipes, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
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      jbatthegratefulgirlcooks

      Author's signature

      Chocolate Chip Banana Bread
      Prep Time
      10 mins
      Cook Time
      55 mins
      Total Time
      1 hr 5 mins
       

      Chocolate Chip Banana Bread is a delicious, easy-to make treat. The recipe yields two 9x5 loaves, perfect for gift-giving or snacking.

      Category: Breakfast, Dessert, Snack
      Cuisine: American
      Keyword: chocolate chip banana bread
      Servings: 16 (2 loaves)
      Calories Per Serving: 386 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 4 cups all purpose flour
      • 4 teaspoons baking powder
      • 1 teaspoon baking soda
      • teaspoons salt
      • 1 cup granulated sugar
      • 2 cups semi-sweet chocolate chips , divided
      • 2 large eggs , slightly beaten
      • ½ cup vegetable oil
      • 2 cups mashed VERY RIPE bananas (approx. 4 med. bananas)
      • 2 Tablespoons lemon juice (fresh)
      Instructions
      1. Preheat oven to 350°F. Grease or spray two 9x5 loaf pans with non-stick baking spray.

      2. Sift flour, baking powder, baking soda, salt and granulated sugar into a large bowl. Stir in chocolate chips (reserving 1/4 cup) to add to the top of loaves before baking.

      3. In a separate bowl, whisk or stir together eggs, oil, lemon juice, and mashed (very ripe) bananas. Once combined, pour it into bowl with the "dry ingredients". Stir well, only until all ingredients are incorporated. Don't over-mix batter.

      4. Evenly divide batter between pans. Sprinkle reserved 1/4 cup chocolate chips over the top. Place loaves on the middle rack of oven. Bake for 55-60 minutes, or until a toothpick inserted into the top comes out clean. I recommend checking bread at 50 minutes, then again, until done/golden brown on top. Let loaves cool 10-15 minutes (in the pan) on a wire rack, before attempting to remove from pans.

      5. Once cooled, run a butter knife around edges of pan. Place a platter on top of a loaf, and holding both the platter and the pan, invert the loaf upside down. It should come out of the pan easily (if you greased your pan well!). Slice and serve. Each loaf should yield 8 slices. Enjoy!

      Recipe Notes

      If making mini-loaves, you will probably get 5-6 mini-loaves. These should be baked between 30-35 minutes.

      Nutrition Facts
      Chocolate Chip Banana Bread
      Amount Per Serving (1 slice)
      Calories 386 Calories from Fat 144
      % Daily Value*
      Fat 16g25%
      Saturated Fat 11g69%
      Cholesterol 25mg8%
      Sodium 299mg13%
      Potassium 371mg11%
      Carbohydrates 55g18%
      Fiber 3g13%
      Sugar 24g27%
      Protein 6g12%
      Vitamin A 63IU1%
      Vitamin C 3mg4%
      Calcium 67mg7%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Chocolate Chip Banana Bread is a delicious, easy-to make treat. The recipe yields two 9x5 loaves, perfect for gift-giving or snacking.

      Rum Raisin Muffins

      Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.
      Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.

      I originally found this recipe for rum raisin muffins in one of the many cookbooks I have collected over the years. This recipe has a very basic brown sugar batter, and has lots of rum-marinated raisins inside. It sounded intriguing, so I made them the first time for my husband and I.

      We really liked them! They are not overly sweet, and honestly don’t taste too “rum-like” (in case you’re wondering), but are a moist, yummy muffin. They’re perfect for a quick breakfast or snack, and are very easy to make! Here’s how:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Do You REALLY Soak The Raisins In Rum?

      Yes. For this recipe, the raisins are soaked in a very small amount of rum. The alcohol will cook out as the muffins bake, leaving a small bit of flavor behind. You can use light rum, dark rum, or coconut rum, whatever type you have access to.

      The raisins will take an hour to soak, so plan ahead! Truly, this is the only thing about the entire recipe that will take time. Place the raisins in a small bowl, and stir in the rum, until the raisins are coated. Let them sit for one hour, stirring occasionally, to allow the rum to lightly infuse the raisins with extra flavor. Do NOT drain, once done.

      Raisins are soaked in rum before adding to muffin batter.

      Prepare The Muffin Batter

      Before beginning, preheat your oven to 400°F, and grease or line with paper liners a 12 cup muffin pan. Now let’s make the batter! It’s a cinch. Sift all purpose flour, baking powder, cinnamon and salt into a large mixing bowl. Add the brown sugar, and stir well, to combine the dry ingredients.

      Brown sugar is stirred into sifted flour, baking powder and salt.

      Place two eggs in a separate bowl, and whisk them lightly. Add the oil and milk, and whisk these wet ingredients together until fully combined.

      Milk is added to beaten eggs and oil in large bowl.Wet ingredients are whisked together before adding to dry ingredients.

      Finish The Batter

      Hollow out a “well” in the middle of the bowl of dry ingredients, and pour in the wet ingredients. Now add the rum-soaked raisins (and any leftover liquid from their bowl) to the mix. Stir all the batter ingredients together gently until everything is combined. Be careful to not overmix the batter. Stir only until all ingredients have been incorporated into a slightly thick batter.

      Wet ingredients and rum-soaked raisins are added to dry ingredients.The batter for the rum raisin muffins is ready to use.

      Bake The Rum Raisin Muffins

      Carefully pour or spoon the batter into the 12 prepared muffin cups, evenly dividing the batter between them. The batter will fill each cup to between 1/2 and 2/3 full.

      Bake the rum raisin muffins at 400°F for 18-20 minutes. Test to see if they are done around the 18 minutes mark, by inserting a toothpick into the top of a muffin. If it comes out clean, they are done. The finished muffins will have risen considerably, and be nicely browned. Remove pan from oven. Let muffins cool (still in the pan) for 5 minutes, then transfer them to a wire rack to finish cooling.

      Paper-lined muffin cups are filled with the muffin batter.After baking, the rum raisin muffins are nicely browned on top.

      Time To Eat!

      The rum raisin muffins are delicious, served warm, with a dab of softened butter. They are also yummy, when eaten at room temperature, just as they are. They are filled with plump, chewy raisins, and taste wonderful. I really hope you enjoy them.

      Each of the rum raisin muffins is full of rum-soaked raisins!

      Thank you so much for stopping by. I hope you have the opportunity to try this recipe for rum raisin muffins. They freeze well, so if you can’t possibly finish them all in one sitting, pop a few into re-sealable freezer bags and toss ’em in the freezer to enjoy at a later date.

      Looking For More MUFFIN Recipes?

      You can find all of my yummy muffin recipes in the Recipe Index, which is located at the top of the page. I have lots of them, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Adapted from: The book “1 Mix, 100 Muffins”, by Susanna Tee, published by Parragon Books, 2008, page 28 (Caribbean Rum & Raisin Muffins)

      Rum Raisin Muffins
      Prep Time
      10 mins
      Cook Time
      18 mins
      Marinating Time For Raisins (inactive)
      1 hr
      Total Time
      1 hr 28 mins
       

      Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.

      Category: Breakfast, Snack
      Cuisine: American
      Keyword: rum raisin muffins
      Servings: 12 muffins
      Calories Per Serving: 255 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • cups raisins
      • 3 Tablespoons rum white, dark or coconut
      • 2 cups all purpose flour
      • 1 Tablespoon baking powder
      • ½ teaspoon ground cinnamon
      • teaspoon salt
      • ½ cup dark brown sugar* * a HEAPING, packed ½ cup
      • 2 large eggs
      • 1 cup milk* * a SCANT cup of milk
      • 6 Tablespoons vegetable or sunflower oil can sub. melted/cooled butter
      Instructions
      1. Place raisins in small bowl; stir in rum. Let raisins sit for 1 hour, stirring occasionally. Do NOT drain, once done.

      2. Preheat oven to 400°F, Grease or insert paper muffin liners into a 12 cup muffin tin.

      3. Sift flour, baking powder, cinnamon and salt into a large mixing bowl. Add brown sugar; stir well, to combine these dry ingredients. Set aside.

      4. Place two eggs in separate bowl; whisk lightly. Add oil and milk; whisk until these "wet ingredients" are combined. Hollow out a "well" in the middle of the bowl of dry ingredients; pour in these wet ingredients. Add rum-soaked raisins (and any liquid from their bowl). Stir gently until all ingredients are combined. Be careful to not overmix the batter... only stir until ingredients have been incorporated into a slightly thick batter.

      5. Evenly divide batter into 12 prepared muffin cups. Fill each cup between 1/2 to 2/3 full. Bake at 400°F for 18-20 minutes. Test to see if done at the 18 minute mark, by inserting a toothpick into the top of a muffin. If it comes out clean, they're done. They will have risen considerably, and be nicely browned. Remove pan from oven. Let muffins cool (still in pan) for 5 minutes, then transfer to wire rack to finish cooling. Enjoy!

      Recipe Notes

      Caloric calculation made utilizing vegetable oil in recipe.

      Nutrition Facts
      Rum Raisin Muffins
      Amount Per Serving (1 muffin)
      Calories 255 Calories from Fat 72
      % Daily Value*
      Fat 8g12%
      Saturated Fat 6g38%
      Cholesterol 32mg11%
      Sodium 54mg2%
      Potassium 326mg9%
      Carbohydrates 41g14%
      Fiber 2g8%
      Sugar 10g11%
      Protein 4g8%
      Vitamin A 84IU2%
      Vitamin C 1mg1%
      Calcium 88mg9%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Rum Raisin Muffins are an easy to prepare breakfast treat! Brown sugar muffins filled with rum-soaked raisins! Recipe yields 1 dozen.