a little of each

A family's cookbook

Pumpkin Cranberry Muffins March 29, 2013

Filed under: Breads — alittlemoreofeach @ 11:47 am
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I altered a lemon-blueberry muffin recipe from Cooking Light magazine to this autumny pumpkin one. Makes one dozen.



2 cups all-purpose flour

½ cup sugar

2 ½ tsp baking powder

½ tsp salt

1 small can of pumpkin

2 large eggs

1 tsp pumpkin pie spice

¾ cup dried cranberries



Combine flour, sugar baking powder and salt in a large bowl and make a well in center of mixture. Stir together pumpkin, eggs and spice. Then add to dry ingredients, stirring until just moistened. Toss cranberries in a little extra flour until lightly coated; fold into batter. Spoon into lightly greased muffin pans, filling 2/3 full. Bake at 375 for 20 to 25 minutes or until dark gold. Remove muffins from pans immediately and cool on wire racks.


Green Chile Corn Muffins

Filed under: Breads — alittlemoreofeach @ 10:56 am
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These muffins accompanied the Grilled Pork Tenderloin at Nana Betty’s birthday celebration in October 2005. Serve them with honey butter for some extra sweetness.

From “Paula Deen & Friends Cookbook,” makes 48 miniature muffins.



1 ¼ cups stone-ground cornmeal

½ tsp salt

2 tsp baking powder

1 cup sharp cheddar cheese, shredded

8 oz cream-style corn

1 cup sour cream

4 oz green chiles, chopped

½ cup canola oil

2 eggs, lightly beaten



Preheat oven to 400 degrees. Spray miniature muffin tins with vegetable oil cooking spray. In a small mixing bowl, combine the cornmeal, salt, and baking powder. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not overmix. The batter will be very stiff. Place about ½ Tbl of batter into each muffin cup. Bake for 18 to 20 minutes.