Oh Do You Know The Muffin Lady? - Lela's Cooking Journey Blog at Allrecipes.com - 327239

Lela's Cooking Journey

Oh Do You Know the Muffin Lady? 
May 14, 2014 8:22 pm 
Updated: May 18, 2014 6:39 am

I love muffins. I like how easy they are to make. My kids like the fact they can grab a muffin and run off to work. Why did I start making muffins? When my daughter was a little girl, she had a sensitivity to wheat. So, the allergy doctor suggested removing offending foods. I also had an issue with soy. It seems during the 80's soy started showing up in everything from muffin mixes, breads, cookies, etc.  So, I started making my own bread with rice flour and muffins that I could add different ingredients for my daughter and me. Since she is now grown up, she has outgrown the sensitivity to wheat. I still have a problem with soy. However, making muffins is still something I make on a regular basis.


     This month the All Recipes Ambassdors are asked to photograph faceless recipes from Mexico. I found a muffin recipe that I liked and I thought I would share it with you. Lo and behold the same recipe is here on the US All Recipes site. Of course I changed a few things in the muffin recipe. 

The original recipe had baking soda, I used only 2 teaspoons of baking powder. The second time I made these muffins I used oil and I added a teaspoon of cinnamon instead of nutmeg. My family prefers cinnamon over nutmeg.  I don't care for the optional raisins so I left them out. The muffins looked rather boring, so I glitzed them up by adding sections of a clementine, ( Cuties.) Then, I cut a small slit in the muffin so the cutie section stood up. Much more festive then just a plain muffin.

     Over the years I have learned to store muffins in a paper bag. I placed 6 muffins in a paper bag with waxed paper in between to prevent the muffins from sticking to each other. First, place waxed paper in the bottom of the paper bag, add two muffins, add a layer of waxed paper. Then, continue until you have 6 muffins in a bag. The paper bag is a great way to store the muffins for a couple of days because the muffins don't get soggy. After a couple of days the muffins will dry out. However, the muffins don't usually last more than a couple of days at my house.

     Next time I make these muffins, I might use applesauce instead of oil or butter. I might even use less sugar and add some dried cranberries.

JUST AN UPDATE ON THE MUFFINS-Even in a dry climate, these muffins are so moist that I would suggest only putting 2 muffins in a bag. I tried 6 and even with waxed paper these muffins stuck to the waxed paper. LIVE and LEARN!

HIGH ALTITUDE-One change-The muffins took 15 minutes to bake instead of 20 minutes.



May 15, 2014 4:38 am
Good morning Lela, your photo is very nice and clear. I do not make muffins a lot and when i do it is usually bran muffins, maybe it's time to branch out:)) Thanks, this was very interesting.
May 15, 2014 5:31 am
Lela - I used to be a "muffin lady" too! I made 6 of them EVERY morning for myself and to share with friends. I wanted my muffins to be on the nutritious side: whole-grain flours; no sugar (a tad of honey); fruit or vegetables included; and lots of nuts. Thanks for the happy memory.
May 15, 2014 7:18 am
I love the tip of placing them in the paper bag so they don't get soggy!
May 15, 2014 10:54 am
Hi Manella! I try a lot of different muffins. I would say my favorite are cranberry orange muffins. I haven't found a recipe that compares to the ones I have eaten in a restaurant.
May 15, 2014 10:56 am
Good Afternoon, Mrs. J! I have made various muffins, healthy muffins and using various flours. I would like to try a coconut flour muffin. I saw the coconut flour in the store the other day and am thinking of buying it.
May 15, 2014 10:57 am
Hi Paula! I live in a dry climate and the paper bag works pretty well. I should have mentioned the muffins need to be cooled before placing in a bag. One time, I put the muffins in a paper bag warm and that wasn't a pretty picture.
May 15, 2014 11:40 am
I love muffins too. Often if I want a treat after dinner I will whip up muffins. They are quick to make, just enough in each to be satisfying, and can make my sweet tooth think it got a lot of sugar even though it didn't. Orange Cranberry are my favorite too. I am still trying to duplicate the perfect muffins I used to buy in the coffee shop in the building where I worked in Brooklyn.
May 15, 2014 12:51 pm
Lela - BIG SMILE! I have been experimenting with coconut flours, and I find that they are like saw dust straight from the bag (although they taste good in muffins). I just wanted to say that I don't recommend them if anyone in your home has digestive issues (like I do). I find that they cause digestive problems in myself even though they both grain and gluten free (like eating saw dust - burns through my stomach lining). I do know that coconut flours are popular in the PALEO crowd (and even recommended by Dr. Mercola), but I am thinking some clever entrepreneur has figured out a way to sell the waste product from the manufacture of coconut milk as a consumer good (coconut flour). And that entrepreneur is extremely clever because this saw-dust-like flour is pricey to boot! I don't want to discourage you, only to give you a "heads up." I hope that you have better luck with it than me (as most people who do not share my digestive issues would). All my best to you.
May 15, 2014 6:07 pm
Thank you for the storage tip on muffins, I've tried tins and plastic containers and the results have been less than I was shooting for. Mrs. J, that's really interesting about the coconut flour. I was in Costco recently and thought they might have some of that coffee flour and instead came across coconut flour, which I didn't know existed. I didn't buy any, wanted to do a little digging first and this helps!
May 16, 2014 4:31 am
Lela, I am impressed that at high altitude you bake muffins on a regular basis. The paper bag trick is a good idea. I have always frozen muffins that will not be eaten on the first day. Also, Mrs J, good to hear about the coconut flour as I too have been tempted to buy a bag. I think I will pass on it now.
May 16, 2014 6:34 am
Good Morning, BigShotsMom! My family loves muffins even for dessert. Some day, BSM, if you find the perfect recipe for orange cranberry muffins let me know!
May 16, 2014 6:35 am
Hello Mrs. J. I think I will now pass on the coconut flour. Thanks for the tips!
May 16, 2014 6:37 am
Hi Raedwulf! I do live in a dry climate, so I don't know how the paper bag trick works in other climates. The muffins never last long in my house, so I know the paper bag works for a least a couple of days.
May 16, 2014 6:42 am
Good Morning Marie! I tried this recipe a couple of times. The first time, I made them I tried decreasing the leavening. The muffins were flatter. So, the second time I made them, I used 2 tsp. of baking powder-since I didn't like the taste of baking soda in this muffin. I just experiment with the leavening until I get the results I want on muffins.
May 16, 2014 7:56 am
Love the storage tip for muffins Lela…Thanks! I enjoy making muffins… I find them very forgiving with all the tweaks and experimenting I do… adding this and that…and with a few adjustments in baking time they seem to always get gobbled up… I'm going to try the storage idea ..:))
May 16, 2014 9:32 am
I'm currently looking for some TNT recipes using coconut flour also, Lela. No allergies, etc.' Just looking to reduce gluten. I'd love to hear if you find some:-)
May 16, 2014 11:35 am
Nice blog, Lela. I immediately had to google "difference between cupcakes and muffins" and was led to this interesting fun blog br Candice from a few years ago: http://allrecipes.com/cook/candice100/blogentry.aspx?postid=195967 isn't it nice that they are all still here and just waiting to be read?
May 16, 2014 2:27 pm
Hi Ellie-you are right, muffins are forgiving. I do know that stirring them too much is not a good thing!
May 16, 2014 2:29 pm
Lace-I keep seeing coconut flour, but wonder if there is good quality coconut flour. I have used rice flour before, not my favorite but the muffins are edible.
May 16, 2014 2:31 pm
Indiana Peggy-thanks for the link. I am always ready to learn a thing or two.
May 16, 2014 7:55 pm
Lela - I have an excellent book on gluten-free baking (Gluten-Free Baking Classics, Annalise G. Roberts) and the author suggests to buy rice flour from the Asian market because it is much finer (not gritty like rice flour from the health-food store). I got mine from a Korean grocery store close to my home. My gluten-free baked goods are indistinguishable from regular baked goods, and so popular at parties. I am always asked to bring dessert even though I don't eat it myself! I know that you yourself don't need to bake gluten-free, but I know that so many people read your blog that maybe someone who needs to know will see this comment. Certainly you are dealing with high-altitude issues, not food intolerances. Thanks again for a great blog! =)
May 17, 2014 7:26 am
Hi Mrs. J. That is a good tip to get the rice flour from an Asian market. I know of a few stores that are about an hour away. The next time I go to Colorado Springs, Co. I will have to look for rice flour. I wonder if I could order rice flour online?
May 17, 2014 9:19 am
Lela - I am guessing that the "superfine" rice flour is the same thing, but since I have never ordered flour online I can't say for certain. If you do check out the Asian market, be aware that they often store rice flour in the freezer. You might not think to look for it there. In any case, I shop in Chinatown often, and have always found the people there to be very helpful.
May 17, 2014 8:00 pm
You're pictures look lovely, and I really like your website. Thanks for sharing!
May 18, 2014 6:39 am
Hi kate! Thanks, I appreciate you stopping by!
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About Me
I enjoy cooking for our family sit down dinners. Although my kids are grown, we are a close family that enjoys 4-5 sit down dinners a week together. My family's favorite dinner is chicken enchiladas smothered in green chili. I have a passion for cooking, baking for the holidays and food photography.
My favorite things to cook
I am family oriented and spend time with my family enjoying meals. My favorite things to cook are Mexican food and any food my family asks me to cook. My family looks forward to home cooked Mexican food at least once a week and Italian food.
My favorite family cooking traditions
I am on a journey to reclaim family recipes that were lost when the cooks in my family passed away. Cooking traditions are a major part of my passion for cooking. On Christmas Eve, we always had green chili and tamales. Cookie baking, lemon bars, pizzelles , and potica have been a must at Christmas as long as I can remember. My family looks forward to homemade pizza, when we gather as a family to decorate the Christmas cookies. Thanksgiving wouldn't be Thanksgiving without noodles and gravy piled high on mashed potatoes, pumpkin pie, and broccoli and rice casserole. On the 4th of July, there is the 4th of July Potato Salad that I make using 10 pounds of potatoes. Mexican Food is part of our weekly menu--green chili served over mashed potatoes or as a slopper (green chili poured over hamburgers.) I am always making tortillas for someone. They call my tortillas little white pieces of gold. Saturdays are Family night for dinner. It is the one day my kids can request a meal.
My cooking triumphs
Seeking help on the Buzz and the AR Blog has resulted in a few triumphs. I am extremely ecstatic about overcoming the yeast monster. I can now bake baguettes, focaccia and the best rolls in the world, my Grandma Rita's Butter Rolls.
My cooking tragedies
My first attempts at baking bread/rolls resulted in rock hard flat rolls. However, I am improving. Baking at High Altitude is somewhat of a challenge.
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