Tag Archives: muffins

Cape Ann Diner follow up

To put my money where my mouth is, I had lunch here yesterday!

Right away I was offered coffee or tea, so I opted for a hot cup of decaf tea.  The soup options for the day (my first stop practically everywhere) were corn chowder and Southwest chili.  They let me try the chili before ordering, and it was very good, but a bit too spicy for me to eat a whole bowl (my stomach is a bit sensitive).

Instead, I ended up getting a Grilled Veggie Wrap on a tomato basil wrap, with potato chips (other options were mashed potatoes and home fries). It was served piping hot!

The waitress was very attentive and friendly. The wrap, chips, and cup of tea, came to $8.29.  On my way out, I was also given a coupon for a free 16oz cup of coffee (their special this month: egg nog coffee!) or a jumbo fresh-baked muffin! Here are some of the muffins:

 

I think I will get one of these muffins with my coupon, maybe on Saturday…

- Fr. Matthew Green

Another Blue Ribbon Recipe-Harvest Cranberry Pumpkin Muffins with Cinnamon Pistachio Streusel Topping

Here’s a great holiday morning recipe!  This recipe was a blue ribbon winner last year.  Enjoy!

Harvest Cranberry Pumpkin Muffins with Cinnamon Pistachio Streusel Topping

Streusel Topping:
½ cup all purpose flour
1 teaspoon cinnamon
¼ cup brown sugar
3 tablespoons softened butter
½ cup chopped pistachios

Muffins:

1 15 oz can pumpkin puree
4 large eggs
1 vegetable oil
1/3 cup water
1 tablespoon vanilla extract

3 1/2 cups all purpose flour
2 1/2 cup granulated sugar
2 tablespoon cinnamon
1 teaspoons ground powdered ginger
1 teaspoon freshly ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoon salt
1 cup sweetened dried cranberries

In a medium bowl, whisk together flour, cinnamon and brown sugar.  With fingers, mix in butter until mixture is crumbly.  Stir in nuts and set aside.

Prepare pans with non-stick cooking spray or cupcake liners

Preheat oven to 350 degrees.

In the bowl of a stand mixer or with electric hand mixer, beat pumpkin, eggs, canola oil, water and vanilla extract until well combined.

Sift flour, sugar, cinnamon, ginger, nutmeg, soda and salt to combine.

Add dry ingredients to pumpkin mixture and beat until just combined.  Stir in dried cranberries.

Using a medium scoop, fill prepared muffins tins ¾ full.   Top each muffing with 2 tablespoons streusel topping.

Bake for 23-25 minutes until toothpick inserted in the middle of the muffin comes out clean.

Allow to cool slightly before removing from baking pan.

Makes 24 muffins