A.M. Delight Muffins

When I was going through my mother’s recipe box a while ago (in search of the elusive chili sauce recipe), I stumbled upon this one, cut from a magazine (from appearances, my guess would be Taste of Home), and stapled together. I don’t recall her ever making these muffins, so, muffin person that I am, thought it my duty to give them a try. I liked them!

I am not a person who enjoys sugary sweetness in the morning. While I do love a good donut — the bigger the better — along with the rest of you, I want mine in the evening, after dinner, with a cup of coffee. In which case, I found these to be the perfect breakfast muffin for me. They have a lot of flavor, thanks to the apples, carrots, coconut, and raisins, a bit of a crunch thanks to the nuts (I swapped walnuts for the called for almonds), and, despite the three-quarter cup of sugar, only have a delicate sweetness, nothing heavy or cloying. A slathering of pumpkin cream cheese on top of a warm muffin was the perfect fall breakfast.

A.M. Delight Muffins

2 cups all-purpose flour
¾ cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
¼ teaspoon allspice
Pinch of cloves
½ teaspoon kosher salt
3 large eggs
½ cup of vegetable oil
½ cup whole milk
1½ teaspoons vanilla extract
2 cups chopped, peeled, Organic Melissa’s Granny Smith Apples
2 cups freshly grated carrots
½ cup sweetened flaked coconut
½ cup golden raisins
½  cup chopped walnuts

Preheat oven to 375° F. Grease or paper-line muffin cups; set aside.

In a large bowl, combine flour, sugar, baking soda, spices, and salt. In another bowl, beat eggs, oil, milk, and vanilla. Mix well; stir in dry ingredients just until moistened. Fold in the remaining ingredients. Fill greased or paper-lined muffin cups 3/4 full. Bake for 20 to 25 minutes or until muffins test done.

Yield: 1 1/2 dozen.

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Date Nut Tea Bread

In yesterday’s post I mentioned a Tea Bread that went perfectly with the Tea Ladies’ Chicken Salad.  A number of people emailed me asking for the recipe, so here it is. It is a dense, flavorful, delicious bread that pairs well with pretty much everything, from cinnamon and brown sugar-infused cream cheese for breakfast, to chicken salad at lunch, to your favorite salad at dinner, or alongside a sumptuous bowl of Cream of Asparagus Soup at dinner. It makes a great treat for “Elevenses” with a hot cup of tea, or a satisfying afternoon snack with a cool glass of iced tea or cold brew. However you choose to serve it, people will love it and ask for more.

oHowever you decide

Date Nut Tea Bread

3/4 cup sugar

1/2 cup Crisco

1 cup mashed banana (about 3)

1 tablespoon freshly squeezed lemon juice

1/2 teaspoon vanilla bean paste

1-3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup chopped pitted dates

1 cup chopped walnuts

1 Tablespoon Pure Maple Sugar

Preheat oven to 350°F.

Grease and sugar a 9” x 5”"x3” loaf pan.

Cream sugar and shortening thoroughly; add bananas, lemon juice, and vanilla bean paste and mix well. In a separate bowl, combine flour, soda, and salt, and stir to blend. Add blended dry ingredients, dates, and nuts to creamed mixture, stirring just until flour is moistened. Spread batter into prepared loaf pan and sprinkle with maple sugar. Bake 60 minutes, or until loaf tests done.

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Wake up Wednesday

Full Plate Thursday

Create It Thursday

Simple and Sweet Fridays

Foodie Friday & Everything Else

Friday Frenzy

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Zucchini Nutbread with Cinnamon & Cardamom

If you had the opportunity to make my Winter Minestrone, then you may have ended up with half of a zucchini left over in your fridge. What do you do with half of a zucchini you may ask? Well, you could slice it in half down the middle, grill it, season it with a pinch of Old Bay and serve it as a side for supper. You could also slice it into ¼” coins and saute these in a little butter with some similarly sliced crimini mushrooms dusted with garlic salt. Or, you can do what I did, and shred it and make this delicious Zucchini Nutbread.

This unassuming little loaf is 100% delicious! It has a crusty top, moist, spicy, and nutty interior, with just the right amount of sweetness to make it as perfect for breakfast as it is for afternoon tea; I love mine for elevenses, slathered with clotted cream. Adding to the joy of this lovely quick bread is that it takes no special equipment to make. A couple of bowls, a whisk, and a sturdy spatula is all you will need to mix it up, then relax with a good book for an hour, and get ready to treat your taste buds.

 Zucchini Nutbread with Cinnamon & Cardamom

1 extra large egg (or 2 medium ones)

1/2 cup canola oil

1 cup dark brown sugar

1 cup grated zucchini, unpeeled

1-1/2 teaspoons vanilla extract

1-1/2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1/2 cup chopped, toasted pecans

Preheat oven to 350ºF. Grease and flour a loaf pan; set aside.

In a large mixing bowl and using a wire whisk, beat egg well. Add oil and sugar and whisk to combine. Whisk in zucchini and vanilla extract until thoroughly combined.

In another medium bowl, combine flour, salt, baking soda, cinnamon, cardamom, and pecans. Fold dry mixture into wet mixture until combined and no traces of flour are visible. Pour mixture into prepared loaf pan and bake in the center of your preheated oven for 1 hour. Remove to a wire rack to cool for 10 minutes, and then remove the loaf from the pan and allow to cool completely before slicing.

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Wow Us Wednesday
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Wake up Wednesday

Dream, Create, Inspire

The Homemaking Party

It's a Party

Great Idea Thursday

Full Plate Thursday

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