Tag Archives: Muffins

Blueberry Muffins

Blueberry Muffins

Blueberry Muffins

The craziest thing happened the other day, true story… My son, son #2 that is, who is home from school on spring break, brought packaged blueberry muffins into my house. You know the kind that are filled with all kinds of preservatives, calories, and lord knows what else. I thought my eyes were deceiving me when I spotted them sitting on the kitchen table. I said, dude, your mom writes a blog called Mama’s Gotta Bake! Think man, think!

Naturally I did what any good food blogger and mother would do, and raced to my kitchen and made my son homemade Blueberry Muffins with fresh, yes, fresh blueberries. I felt like I had restored order to the universe…

Blueberry Muffins

Blueberry Muffins

Blueberry Muffins

Adapted from Williams – Sonoma

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Corn Muffins

Corn Muffins

Corn Muffins

Southern Californians are a funny lot. No matter how cold it gets, and for the past two weeks it has been very cold, Southern Californians will wear shorts and flip-flops no matter what.  I noticed this strange phenomenon yesterday as I was shopping at an outdoor mall. Me, bundled in a winter coat and scarf, and everyone else lollygagging about in their Tommy Bahama Hawaiian shirts and sundresses. I really admire their spirit, and for some folks it really is an endless summer. And why not.  Maybe it’s the thin, east-coast blood that runs through my veins, but I was headed home to have a big bowl of chili and these homemade corn muffins. I was embracing the brisk winter weather with some down-home comfort food.

Anyway, son #1 had given me the Bouchon Bakery cookbook for a gift and I was anxious to try out some of the recipes. What I like most about the book is that it’s recipes are written in both cups and grams. As a gal whose obsession is baking, naturally I prefer gram measurements. Why, because baking is a science and grams are a precise measurement. When you weigh your ingredients your chances of a successful end product are almost guaranteed. Even if you’re just an occasional baker, I highly recommend you get yourself a digital food scale. You know I would never steer you wrong.

Thomas Keller explains in the book that the reason for allowing your batter to sit overnight is for the purpose of hydrating the flour. When the mixture absorbs the liquid ingredients, the result is a very moist corn muffin.

Corn Muffins

Corn Muffins

Corn Muffins

From Thomas Keller Bouchon Bakery

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Corn Muffins

Corn Muffins

Corn Muffins

Corn Muffins

Recipe: Easy

Fresh Lemon Muffins

Lemon Muffins

It’s an absolutely beautiful day today in Los Angeles. The sun is shining (yes, again), the air is balmy, and I’ve decided to stay in and bake Fresh Lemon Muffins. I know, I know. I should go out and get some exercise, get that heart rate up and breathe some fresh air. But I can’t help myself, I just want to stay in and bake. I’m really not kidding when I say Mama’s Gotta Bake. But it’s okay, this is LA and it will be sunny again tomorrow. I promise, I’ll get out there tomorrow.

I still have half a bag of these Meyer lemons sitting on my countertop. They won’t last forever, so I’m foraging through the recipe file looking for a tasty way to use this beautiful citrus fruit. I found a recipe from The Los Angeles Times for Meyer Lemon Muffins. You could still make these muffins with regular lemons if you don’t have the Meyers, it’s just that they won’t be as sweet. But they’ll still be good. Anyway, what I like about these particular muffin tops is that the cinnamon and sugar sweetly caramelize the edges of the muffins and the lemon slice gives it a tart tang.

Fresh Lemon Muffins

Fresh Lemon Muffins

 Fresh Lemon Muffins

From The Los Angeles Times 

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Fresh Lemon Muffins

Fresh Lemon Muffins

You can make these muffins with muffin liners or without. I preferred the look of the muffins without the liners as they got a beautiful, golden brown. Either way, you’ll be pleased with the results.

Lemon Muffins

Recipe: Easy

Blueberry Streusel Muffins

Blueberry Muffins

Do you love summer as much as I do? This summer I got the chance to take several mini-vacations, had lots of out-of-town company come and visit, and of course our Sunday, family barbeques. It’s a time of year when the pace of your life seems to move a little slower and you get to spend some quality time with the people around you.

I also love summer food; hot dogs and hamburgers on the grill, corn from the farmer’s market and lots of summer berries.  As the season is quickly drawing to a close, I wanted to take the opportunity to bake these muffins while I was still able to get the blueberries fresh. This is a tried and true, no-fail, comfort food to the max, blueberry muffin recipe. I love it because the muffins are light, filled with fresh berries, and has lots of crunchy streusel topping.

Blueberry Streusel Muffins

Adapted from Cooks Illustrated

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Blueberry Streusel Muffins

Blueberry Streusel Muffins

Recipe: Easy