Home Made Muffins – Just Not From Scratch

Among my favorite surprises are spontaneous visits from friends and other loved ones, especially during the holidays. I typically like a challenge, so when someone phones ahead to announce they’re on their way, I spring to action.

Those are also the times when I most appreciate the stash of couponing treasures and clearance items I’ve gleaned from town; the things I wouldn’t otherwise buy. Combined with my old, die-hard habit of up-cycling even food items all come in handy.

For example, I wash citrus fruits before peeling them. Then I’ll either peel carefully with a paring knife to dry for teas later on, or I grate the peels and either dry or freeze them.

This week the pouches of muffin mix that I’d bought just because they were on sale, combined with the fresh cranberries I got the day after Black Friday and tossed into the freezer, and the grated orange peel came into play.

Apples and especially frozen apple juice concentrate* are nearly always a staple in our kitchen and they added pop to the 2nd quick recipe instructions below. A little habitual practice and the sale items kept my secret that the fresh, home made muffins I took from the oven as unexpected visitors arrived weren’t actually made from scratch.

 

Best Quick Orange Cranberry Muffins

Ingredients:

1 box or pouch of muffin mix; Cranberry Orange is delightful, but plain works.

3/4 cup frozen cranberries, covered with 1 Tablespoon of sugar, thawed in microwave. Let sit a few (5) minutes.

      OR 3/4 cup dried cranberries

1 Tablespoon dried grated orange peel or fresh grated peel of 1/2 an orange.

1 large or 2 small eggs

3/4 cup water – If orange peel is not available use one third water and tw0-thirds orange juice.

if desired 1/2 chopped walnuts or pecans are nice too.

 

Instructions:

Take a calming, deep breath. Now go!

1. Preheat  oven to 350 degrees.
2. Gather bowls, sifter, muffin pans, spoons, ingredients.
3. If you have paper or foil muffin cups if on hand, great! If not, ‘grease’ those reusable muffin cups or go au naturale and ‘grease’ the pan with non-stick spray, butter, coconut oil or canola oil.
4. Sift mix into a medium sized mixing bowl using rubber spatula, add cranberries from mix and the extra berries.
5. In separate bowl slightly beat eggs. Mix in water (and/or juice if orange peel isn’t available), and orange peel.
6. Make a well in dry ingredients, pour in wet mix and stir until blended, don’t over mix. Fold in nuts if desired.

7. Spoon into muffin pan 2/3 full. Bake large muffins 28 – 30 minutes; 9 – 12 muffins 24 – 28 minutes – toothpick inserted into center should come out clean :))

 

 

Quickest Apple Cinnamon Streusel Muffins

Ingredients:

1 box or pouch apple cinnamon muffin mix, (or plain, you’ll add apple juice and grated apple)

1 large or 2 small eggs

3/4 c water  or apple juice if apple isn’t available

1 Small apple, grated (or apple juice :))

1/2 cup chopped walnuts or pecans if desired

If mix doesn’t come with a separate topping, no worries. This one adds the wow factor:

Topping Mix:

1/2 cup finely chopped walnuts or pecans

1/2 cup oats

1/2 cup almond flour (best) or unbleached flour

1/2 cup brown sugar

dash salt

2 dashes cinnamon

2 Tablespoons coconut oil or butter, melted

Instructions:

1. Preheat  oven to 350 degrees.
2. Gather bowls, sifter, muffin pans, spoons, ingredients.
3. If you have paper or foil muffin cups if on hand, great! If not, grease reusable muffin cups or the pan with non-stick spray, butter, coconut oil or canola oil.
4. Sift mix into a medium sized mixing bowl using rubber spatula – toss in any dried apple pieces from mix.
5. In separate bowl combine all Topping ingredients except butter or coconut oil. Mix together. Drizzle and toss with melted oil with fork till crumbly and moist.
6. In separate bowl slightly beat eggs. Mix in water (or juice if an apple isn’t handy) add grated apple.
7. Make a well in dry ingredients, pour in wet mix and stir until blended, don’t over mix. Fold in nuts if desired.
8. Spoon into muffin pan 2/3 full. Spoon on Topping mix, tapping each in slightly.
9. Bake 6 large muffins 28 – 30 minutes, or 9 – 12 muffins 24 – 28 minutes. A toothpick inserted into center should come out clean :))

While muffins bake, whisk away the dishes and then start a pot of coffee or tea!

Answer the door!

Salud, Roo’s Muse!

 

*I often substitute frozen apple juice concentrate for sugar in many recipes ;).

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