Thursday, June 18, 2009

Summer Muffins

My favorite flowers, unfortunately, are tulips! I say unfortunately because I can't seem to get fresh tulips to last longer than two days, which makes me sad. Anyway, when I was in Hobby Lobby several months back I found a tulip cookie cutter that I thought was too cute...so I bought it! I haven't made any cookies with it, but a few weeks after that I found this muffin recipe at Jenny's site. It sounded good to me but I wanted to do something different. Hmmm...so instead to making muffins, I cooked this in two 8X8 pans and cut them out with my tulip cookie cutter. They turned out cute and VERY tasty! They are nice and moist without being mushy. They are the perfect summer muffins because of the berries...which are pretty inexpensive (at least in MS) right now. Jenny put a glaze on hers, which I know would be delicious...what isn't good with a glaze!? Peanut Butter and Berry Flowers adapted from Picky Palate
1/2 Cup white whole wheat flour
1/2 Cup all purpose flour
1/2 Cup oatmeal
1/4 Cup granulated sugar
1/4 Cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 mashed banana
1/2 Cup peanut butter
1 Cup buttermilk
2 Tablespoons melted butter
6 oz berries - I used blackberries and strawberries (be careful with strawberries because they will add extra moisture)

Glaze (optional)
1 1/2 Cups powdered sugar
3-4 Tablespoons heavy cream

Preheat oven to 350 degrees F. Place both flours, oatmeal, sugars, baking powder, baking soda and salt into a large bowl. In a separate bowl mix the banana, peanut butter, buttermilk and butter until smooth. Add dry ingredients into wet ingredients until just combined. Slowly stir in berries. Spoon batter into greased 8X8 pans (2) or muffin tins. Bake for 20-25 minutes or until toothpick comes out clean from center (be sure to check...I'm unsure of the actual time I cooked these). Let cool completely. Remove from pans and use whatever cookie cutter you want to use (or just cut into squares) to cut into individual pieces. If making glaze, whisk powdered sugar and heavy cream until smooth. Dip each piece into glaze and let dry.

14 comments:

Pearl said...

you always post such creative recipes!

The Japanese Redneck said...

Those are cute Claire. What part of MS are you in? We're 30 miles south of Jackson in Crystal Springs.

I planted blueberry bushes when I bought the property in 94. So ours make tons now. The birds feast well, cause I don't use hardly any compared to what they make.

If I freeze them, the black hole (my freezer) eats them.

Ramona

La Pixie said...

I want to try these. mmmmm, I love peanut butter!

Treehouse Chef said...

That is very creative!!! what a great idea.

Elle said...

Great variation on tall fat muffins. The berries are great this year here (N. CA) and plentiful enought to make this a couple of times.

Katrina said...

Hey, tulips are my favorite flower, too. My husband gets them for me and they seem to die so quickly. Can't really grow them here either, the rabbits eat them!
Looks like your tulip muffins will have to do! Yum!

Maria said...

What a great recipe!

Cate O'Malley said...

Muffins are such a great, hearty way to start the day - these sound delicious!

Deborah said...

I'm always sad when my flowerbeds aren't filled with tulips anymore. I look forward to seeing them every spring! These muffins are cute!

Emily said...

Too cute! Love the tulip cookie cutter.

Jaime said...

how cute!

thank you so much for the kind words you left on my blog.

i hope that you are surviving the beginning of your intern year - my husband just started his and is on night float right now, it's tough!

Kristen said...

What a cute idea, Claire! Tulips are my fave flower too. Nothing like a bouquet of fresh tulips to brighten a day!

Rosa's Yummy Yums said...

What delicious muffins! I love berries!

Cheers,

Rosa

Lorraine @ Not Quite Nigella said...

I can nevber get tulips to last either. I wonder why is that? The cookie cutter is so cute and these muffins sound great!