Category: Breads


Nov
2021

Pumpkin Pecan Streusel Muffins

categories: Breads, Breakfast, Muffins
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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 so.  If 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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Facebook page: The Grateful Girl Cooks!
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Author's signature

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

3 from 1 vote
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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:
  • 1½ 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
  • ⅓ 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
  • ⅓ cup butter, melted = 5½ Tablespoons
Sprinkle Finished Muffins With A Small Amount Of SIFTED Powdered Sugar (if desired)
    US Customary - Metric
    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!

     

     

     

     


    Sep
    2021

    Mini-Loaf Pound Cake

    categories: Breads, Desserts
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    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 so.  If 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 sgnature

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

    0 from 0 votes
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    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
    • ⅛ teaspoon baking soda
    • 7 teaspoons buttermilk
    • ¼ teaspoon vanilla extract
    • ¼ teaspoon lemon juice
    • ½ teaspoon lemon zest (finely grated peel)
    US Customary - Metric
    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 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!


    Jul
    2021

    Sun-Dried Tomato Parmesan Bread

    categories: Breads
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    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 so.  If 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: Kate Stewart Rovner, in Southern Living Magazine, November 2005 issue, page 208, published by Southern Living, Inc.

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
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    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
    US Customary - Metric
    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!


    Jun
    2021

    Baked Brown Bread

    categories: Breads
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    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, and has great flavor, and 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:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

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

    Author's signature

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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
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    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
    • 1½ cups milk
    • ½ cup molasses
    • 1 Tablespoon vegetable shortening , melted
    • 1 Tablespoon old fashioned oats (optional) , to sprinkle on top of loaf
    US Customary - Metric
    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!

     


    May
    2021

    Blueberry Breakfast Loaf

    categories: Breads, Breakfast
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    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. The original recipe was one I found 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:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

    There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
    You can submit your e-mail address there, to be added to my mailing list.

    Find Me On Social Media:

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    Author's signature

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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    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
    • 1½ 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
    US Customary - Metric
    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.


    Feb
    2021

    Mom’s Southern Hush Puppies

    categories: Breads, Side Dishes
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    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 so.  If 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: My Mom gave me he recipe, about 45 years ago

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    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
    • 1½ teaspoons baking powder
    • ¾ teaspoon salt
    • 2 Tablespoons brown onion finely chopped
    • 1 large egg
    • ⅔ cup milk
    Enough vegetable oil to cover skillet bottom with 1/2" of oil for frying.
      US Customary - Metric
      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.


      Dec
      2020

      Chocolate Chip Banana Bread

      categories: Breads, Breakfast
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      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 so.  If 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

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      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
      • 1½ 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)
      US Customary - Metric
      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.


      Nov
      2020

      Rum Raisin Muffins

      categories: Breakfast, Muffins
      61 Shares
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      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 so.  If 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

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

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      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
      • 1½ cups raisins
      • 3 Tablespoons rum white, dark or coconut
      • 2 cups all purpose flour
      • 1 Tablespoon baking powder
      • ½ teaspoon ground cinnamon
      • ⅛ 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
      US Customary - Metric
      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.


      Nov
      2020

      Cranberry Orange Bread

      categories: Breads, Breakfast, Holidays!
      22 Shares
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      Make a large, delicious loaf of Cranberry Orange Bread! You’ll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!Make a large, delicious loaf of Cranberry Orange Bread! You'll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!

      Do you like the flavor combination of cranberries and oranges? I sure do! In the past I’ve posted recipes here using cranberry-orange flavor palettes for cake, scones, and muffins.

      I’ve even used the cranberry-orange combo for salads, Israeli couscous, bagels, sauce and cookies, but realized I’ve never posted my tried and true recipe for simple, easy cranberry orange BREAD. No glazes, icings, etc. to complicate it… just sweet, delicious cranberry orange bread. YUMMO.

      This recipe is SO EASY to make! The prep time is very minimal, and then into a hot oven a pan full of batter goes, only to re-appear as a golden loaf of amazing tasting bread!

      Cranberry Orange Bread is a yummy treat you will enjoy for breakfast, snacking, OR giving lovingly to a dear friend or family member over the holidays! Here’s how easy it is to make:

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

      Prepare The  Batter

      Before beginning, preheat your oven to 350°F. Whisk (or stir) together flour, granulated sugar, baking powder, salt and baking soda in a large mixing bowl, until combined.

      Add one egg (lightly beaten), orange juice, orange zest, and vegetable shortening to the flour mixture. 

      The dry ingredients are whisked together in a large bowl until combined.Egg, orange juice, orange zest and shortening are added to dry ingredients.

      Use an electric mixer to fully combine these ingredients together, then remove the beaters.

      Once mixed, STIR in finely chopped cranberries and nuts (walnuts or pecans). Stir only until all ingredients have been incorporated into the batter.

      Wet and dry ingredients are mixed together to form batter for the bread.Finely chopped cranberries and pecans are added to the bread batter.After stirring, the cranberry orange bread batter is ready for a baking pan.

      Bake The Cranberry Orange Bread

      Now that the batter for the cranberry orange bread is ready, it’s time to bake! Grease or spray the bottom only of a 9×5 inch bread pan.

      Transfer the batter into the prepared bread pan, evenly distributing the batter. Place the pan on the middle rack of a preheated oven.

      Time to bake the cranberry orange bread.

      Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the top of the loaf comes out clean.

      Oven temperatures tend to vary quite a bit, so I recommend checking the bread at the 50 minute mark, just to make sure you don’t over-cook it.

      Removing The Bread From The Pan

      When done, the top should be beautiful and golden brown, and a toothpick will come out CLEAN. Transfer the pan to a wire rack, and let cool for about 10 minutes, before attempting to remove it from the pan.

      After it cools, gently slide a butter knife around the edges of the bread to loosen it from the pan.

      Place a platter on top of the bread pan. Quickly turn the loaf upside down, and tap on the bottom of the pan until the bread releases. If it doesn’t immediately release, turn it back over, re-do the sides with the butter knife, and let it cool a few more minutes.

      Carefully place the loaf back onto a wire rack to finish cooling after removing it from the pan.

      When done, the cranberry orange bread is golden brown on top.A side view of the finished loaf of bread while cooling on wire rack.

      Cool, Slice, And Eat!

      Let the cranberry orange bread cool for awhile before slicing. This will ensure a nicely cut slice! You can eat the bread warm with a dab of butter if desired. We enjoy this bread the most when served at room temperature, but it’s most certainly YOUR choice.

      However you choose to eat it, either still warm or at room temperature… it really is delicious! The cranberry orange flavor is wonderful, and I am confident you will like it! The bread also freezes well, if wrapped very well!

      Two slices of cranberry orange bread and remaining loaf on a white plate.

      Thank you so much for stopping by. I am grateful you took some of your precious time and spent it here. Hopefully you will have the opportunity to try this delicious bread for yourself, or can make a loaf for someone you love.

      Please come back again soon for more family-friendly recipes! Have a great day, and may God bless you.

      Looking For More “SWEET” BREAD Recipes?

      You can find all of my bread recipes (sweetened and savory) in the Recipe Index, located at the top of the page. I have quite a few “sweet” bread recipes, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
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      Author's signatureOriginal recipe source: unknown (written on an index card I’ve had for over 30 years)

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Cranberry Orange Bread
      Prep Time
      10 mins
      Cook Time
      50 mins
      Total Time
      1 hr
       

      Make a large, delicious loaf of Cranberry Orange Bread! You'll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!

      Category: Bread/Breakfast, Snack
      Cuisine: American
      Keyword: cranberry orange bread
      Servings: 9
      Calories Per Serving: 278 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 cups all purpose flour
      • 1 cup granulated sugar
      • 1½ teaspoons baking powder
      • 1 teaspoon salt
      • ½ teaspoon baking soda
      • ¾ cup orange juice
      • 1 large egg , lightly beaten
      • 2 Tablespoons vegetable shortening
      • 1 Tablespoon orange zest , finely grated orange peel
      • 1 cup cranberries , finely chopped
      • ½ cup walnuts or pecans , finely chopped
      US Customary - Metric
      Instructions

      1. Preheat oven to 350°F. Grease or spray the bottom only of a 9x5 inch bread pan.

      2. Whisk (or stir) flour, sugar, baking powder, salt and baking soda in a large bowl, until combined. Add egg (lightly beaten), orange juice, orange zest, and vegetable shortening to flour mixture. Use an electric mixer to mix ingredients together. STIR in cranberries and nuts. Stir only until all ingredients have been incorporated into batter. Transfer batter into prepared pan, evenly distributing batter. Place pan on middle rack in preheated oven.

      3. Bake at 350°F for 50-55 minutes, or until a toothpick inserted into the top of loaf comes out clean. I recommend checking the bread at 50 minutes, to make sure you don't over-cook it.

      4. When done, the top should be golden brown, and a toothpick has come out CLEAN. Transfer pan to a wire rack; let cool for 10 minutes, before attempting to remove bread from pan. After it cools, slide a butter knife around edges of the bread to loosen it from pan. Place a platter on top of the bread pan. Holding both platter and bread pan carefully turn loaf upside down; tap on bottom of pan until bread releases. If it doesn't immediately release, turn it back over, re-do sides with butter knife, and let cool 3-4 more minutes. Carefully place loaf on wire rack to finish cooling after removing it from pan. Let cool, slice and enjoy warm, or at room temperature.

      Recipe Notes

      Caloric calculation made using pecans.

      Nutrition Facts
      Cranberry Orange Bread
      Amount Per Serving (1 g)
      Calories 278 Calories from Fat 72
      % Daily Value*
      Fat 8g12%
      Saturated Fat 1g6%
      Cholesterol 21mg7%
      Sodium 329mg14%
      Potassium 184mg5%
      Carbohydrates 48g16%
      Fiber 2g8%
      Sugar 25g28%
      Protein 5g10%
      Vitamin A 78IU2%
      Vitamin C 13mg16%
      Calcium 45mg5%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make a large, delicious loaf of Cranberry Orange Bread! You'll love this EASY recipe which is perfect for snacking, holidays, or gift-giving!

       

       


      Jul
      2020

      Fresh Strawberry Muffins

      categories: Breakfast, Muffins
      25 Shares
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      Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.
      Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

      We love muffins for breakfast in our home! I probably make muffins about twice a month! That might not sound like a lot to you, but since there are only TWO of us at home these days, a dozen muffins go pretty far!

      I typically like to freeze some OR give a few to family members or friends, in order to spread out the “muffin love”.

      Strawberry muffins always taste wonderful, and I’ve made several different recipe versions over the years. Recently I tried a NEW (to me) recipe, and it was so good, I decided to post it here.

      I happily shared several of these muffins with our neighbors, so we didn’t have to eat the entire dozen by ourselves (nobody needs THAT)! 

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

      Use FRESH Strawberries

      This muffin recipe is very straightforward, and simple to prepare. One catch is that you will need to use FRESH strawberries!

      Frozen strawberries become mushy once thawed, and produce too much syrup for this light batter, so using fresh fruit is necessary.

      This year has been a bumper crop for our little raised garden bed of strawberries in the backyard! I went out and picked a large amount (in photo below) over the course of two mornings, just to make these delicious, fresh strawberry muffins.

      Here’s how to make them.

      Fresh strawberries from our garden will be added to muffin batter.

      Make The Muffin Batter

      Making the muffin batter is very easy. The first thing you will need to do is cream softened butter with granulated sugar (using an electric or stand mixer) for a couple of minutes.

      Add a large egg, and then continue mixing these ingredients until they have been fully combined.

      Butter and sugar are creamed using a mixer, and then an egg is added to batter.The batter is fully mixed together before adding dry ingredients and milk.

      In a medium bowl, sift together all purpose flour, baking powder and salt. Add a little bit of flour mixture to the batter, alternating it with some milk.

      Continue to add flour mixture, then some milk, beating a little bit at a time until blended. Add vanilla extract to the batter, and blend.

      Dry ingredients (flour, baking powder, salt) are slowly added to muffin batter in batches..Milk is added to muffin batter in batches (alternating with dry ingredients).

      Add Strawberries – GENTLY!

      Now it’s time to add chopped fresh strawberries to the batter. This is where you need to be careful. The strawberries must be gently stirred or folded into the batter.

      By gently folding in the strawberries, it will help prevent the muffin batter from turning red (or pink), or possibly looking like a murder scene.

      Be Gentle. Stir/Fold only until the strawberries are worked into the batter.

      Chopped fresh strawberries are added to the bowl of muffin batter.The fresh strawberries are GENTLY mixed into the muffin batter.

      Preparing Fresh Strawberry Muffins For Baking

      This recipe will yield 12 muffins. Spray a standard, 12 cup muffin tin (each cup) with non-stick spray OR line each cup with paper muffin liners.

      TIP: Lightly spray the paper liners. A co-worker (whose hubby was a professional baker) told me over 25 years ago that he always lightly sprayed paper liners, so I’ve done it ever since, to prevent sticking!

      Evenly divide the batter between the prepared muffin cups (they’ll be about 2/3 of the way full). Use a scoop or large spoon to do this.

      In a small bowl, mix 1 Tablespoon of granulated sugar with 3/4 teaspoon of ground cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing the mixture evenly.

      Once they’re all topped with cinnamon-sugar, your fresh strawberry muffins are ready to bake!

      Batter is placed into greased paper liners in muffin tin.A cinnamon sugar mixture is sprinkled over top of fresh strawberry muffins before baking.

      Ready For The Oven

      Bake the fresh strawberry muffins in a preheated 400°F oven. The muffins will take between 20-25 minutes to bake.

      Because ovens can vary widely in temperature settings (and run hot), it is wise to check the muffins for done-ness at the 20 minute mark.

      TIP: You can place a large piece of aluminum foil directly under the muffin tin while baking. If any strawberry juice oozes out and over the edges of the muffin tin, you’ll have an easier cleanup. Mine did not do this, but “just in case”, you might want to consider this useful tip.

      You can tell when the muffins are done by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), the muffins are finished baking.

      The muffins will be a light golden brown in color. Remove the pan from the oven, and let the muffins rest (still in the pan) for 2-3 minutes.

      Baked fresh strawberry muffins, hot from the oven.

      The Fresh Strawberry Muffins Are Ready To Eat!

      Transfer the fresh strawberry muffins to a wire rack, and let them cool a bit. We prefer to eat these muffins just slightly warm, or at room temperature.

      The flavor of the strawberries seems to be more prevalent when they are not served totally smokin’ hot. Just my experience!

      The strawberry muffins cooling on a wire rack.One of the fresh strawberry muffins, cut in half, buttered, and ready to eat!

      I sure hope you have the opportunity to try these yummy fresh strawberry muffins. If you store them in an airtight container, they will keep for 2-3 days.

      Fresh strawberry muffins also freeze well (for 1-2 months), IF you have any leftovers. They are so good, you might not have any leftovers. Amen.

      Thanks for stopping by, and I hope you come back soon. Take care, be kind to others, and have a wonderful day. There are a lot of hurting people out there that might just need YOU to encourage them today.

      Looking For More MUFFIN Recipes?

      You can find all of my muffin recipes in the Recipe Index, located at the top of the page, I have quite a few you might enjoy, including:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
      Would you like to join our growing list of subscribers?

      There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
      You can submit your e-mail address there, to be added to my mailing list.

      Find Me On Social Media:

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

      Author's signature

      Recipe adapted from: Monica, at: oldermommystillyummy.com/strawberry-muffins/

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
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      Fresh Strawberry Muffins
      Prep Time
      15 mins
      Cook Time
      20 mins
      Total Time
      35 mins
       

      Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

      Category: Breakfast, Snack
      Cuisine: American
      Keyword: fresh strawberry muffins
      Servings: 12 muffins
      Calories Per Serving: 214 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • ½ cup butter , softened
      • ¾ cup granulated sugar
      • 1 large egg
      • 2 cups all purpose flour
      • ½ teaspoon salt
      • 2 teaspoons baking powder
      • ½ cup milk
      • ¾ teaspoon vanilla extract
      • 1½ cups chopped fresh strawberries
      • 1 Tablespoon granulated sugar (for topping)
      • ¾ teaspoon ground cinnamon (for topping)
      US Customary - Metric
      Instructions

      1. Preheat oven to 400°F. Spray a standard 12 cup muffin tin with non-stick spray, or insert paper liners into each muffin cup.

      2. Use electric mixer to cream softened butter with granulated sugar (1-2 minutes). Add egg; continue mixing until fully combined.

      3. In a medium bowl, sift flour, baking powder and salt together. Add flour mixture and milk to the batter, a little at a time (alternating between the two), beating after each addition. Add vanilla extract, and mix well. Remove mixer. Gently stir or fold chopped strawberries into batter. Stir only until strawberries are incorporated into the batter. Evenly divide batter between 12 prepared muffin cups (they will be about 2/3 of the way full).

      4. In a small bowl, combine 1 Tablespoon granulated sugar with ¾ teaspoon cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing mixture evenly between the 12 muffins.

      5. Bake muffins in preheated 400°F oven for 20-25 minutes. Check for done-ness at the 20 minute mark, by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), muffins are done. Muffins will be light golden brown in color. Remove pan from oven; let muffins cool (still in pan) for 2-3 minutes. Transfer muffins to a wire rack to finish cooling before serving. Enjoy!

      Nutrition Facts
      Fresh Strawberry Muffins
      Amount Per Serving (1 muffin)
      Calories 214 Calories from Fat 72
      % Daily Value*
      Fat 8g12%
      Saturated Fat 5g31%
      Cholesterol 36mg12%
      Sodium 176mg8%
      Potassium 138mg4%
      Carbohydrates 32g11%
      Fiber 1g4%
      Sugar 15g17%
      Protein 3g6%
      Vitamin A 278IU6%
      Vitamin C 11mg13%
      Calcium 53mg5%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.