Blueberry-Pumpkin Muffins

Blueberry-Pumpkin Muffins

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Blueberry-Pumpkin Muffins – recipe on sweetenuf.ca

It seems everywhere I go people are gearing up for Fall.  The Labour Day weekend hasn’t even passed yet and I’m seeing snow suits in stores and magazines full of ‘Fall’ recipes.

Although I’m definitely not ready for cooler weather and I will hang on to summer until 11:59 pm on Labour Day a pumpkin muffin anytime of the year is moist and delicious.

Add in some small sweet Canadian wild blueberries and they are even better.  Take them up one level higher with a streusel topping and it is win/win/win for everyone.

Bake up a double batch to enjoy on the upcoming last weekend of the summer and freeze a few for those hectic days after Labour Day when everyone is getting back to their ‘normal’ routines.

These moist muffins full of sweet blueberries hint at their pumpkin flavour and if you wish to skip the streusel no one needs to know.

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Blueberry-Pumpkin Muffins with Almond-Oat Streusel

The recipe lists all-purpose flour and I used 1/2 half whole wheat and 1/2 all-purpose.  As well, I used frozen blueberries as they are readily available in the grocery stores throughout the year.  Use right from frozen to cut down on colouring the batter purple but you will need to add another couple of minutes to your baking time.

Any leftover pumpkin can be frozen in ziplock bags for the next pumpkin recipe that comes your way.

(This recipe is from 2016 100 Best Pumpkin Recipes, Better Homes and Gardens magazine.)

Blueberry-Pumpkin Muffins with Almond-Oat Streusel

Preheat oven to 350F.  Paper line 15 muffin cups with liners.

Ingredients:

2 1/2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

2/3 cup buttermilk

1/2 cup canned pumpkin

1 tsp vanilla

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 eggs

1/2 cup fresh blueberries

Almond-Oat Streusel (recipe follows)

Method:

In a medium bowl stir together the flour, baking powder, salt and baking soda.

In a small bowl, combine pumpkin buttermilk and vanilla.

In a large bowl beat the butter and white and brown sugars with an electric mixer until light and fluffy.  Scrape down bowl and beaters.  Add eggs, one at a time, beating after each addition.  Add flour mixture and buttermilk mixture alernately, beating on low after each addition.  MIX UNTIL JUST COMBINED.  DO NOT OVER MIX.  OVER MIXING PRODUCES A TOUGHER FINISHED PRODUCT.  (Batter will be stiff.)  Fold in blueberries.

Spoon batter into prepared muffin cups.  Fill approximately 2/3 full and top with streusel.

Almond-Oat Streusel – In a small bowl stir together 1/4 cup packed brown sugar, 2 tbsp rolled oats and 2 tbsp sliced almonds, 4 tsp all-purpose flour, 1/2 tsp ground cinnamon and 1/4 tsp salt.  Stir in 3 tbsp melted butter and combine.

Bake 18 -21 minutes.  Muffins will spring back when lightly touched, or toothpick will come out clean when inserted into the middle of a muffin.

 

Hazelnut Streusel Bread

Hazelnut Streusel Bread

Hazelnut Streusel Bread
Hazelnut Streusel Bread recipe on sweetenufblog.ca

Other than your basic baking ingredients, flour and sugar, etc. you need a food processor, which you don’t even need to wash between steps, and some hazelnuts to whip up this light, tender and tasty Hazelnut Streusel Bread. Streusel in the middle and on the top and the addition of chocolate chips will make this sweetenuf treat a staple on your ‘to go’ bake list.

I found this easy recipe in a Williams-Sonoma book titled ‘Home Baked Comfort’.

To make it easier purchase a bag of peeled hazelnuts and this bread will be in the oven in under 15 minutes.  No peeled hazelnuts (or filberts as they are sometimes labeled), on hand?  Spread the hazelnuts onto a baking sheet and bake for about 10 minutes in a 325F oven, shaking occasionally.  Remove and dump the hazelnuts onto a clean tea towel (wrapping them up) and rub them vigorously together to remove most of the skins.  Don’t be worried if some of the skins remain.

Remember to measure accurately, preheat your oven and scrape down the food processor as needed to ensure the best baked product you can!

Hazelnut Streusel Bread

Preheat oven to 350F.  Grease a 9 x 5-inch loaf pan.

Ingredients:

StreuselFor the Streusel:

3 tbsp all-purpose flour

1/4 cup packed brown sugar

1 tsp cinnamon

3 tbsp cold butter

1/2 cup hazelnuts, rough chopped (toasted and peeled)

For the Batter

1/3 cup hazelnuts (toasted and peeled)

2/3 cup granulated sugar

1 1/4 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

6 tablespoons butter, room temperature

2 eggs

1 tsp vanilla

3/4 cup sour cream or plain yogurt

1/2 cup chocolate chips or chocolate chunks

Method:

For streusel, in a food processor, combine the flour, sugar, cinnamon and butter and prcocess until crumbly.  Transfer to a bowl and add in the 1/2 cup chopped hazelnuts.  Set aside.

For batter, in the food processor, process the 1/3 cup hazelnuts and 1/3 cup sugar until finally ground.  Add the flour, baking powder, baking soda and salt and process to combine.  Transfer to a large bowl.

In the food processor now add the butter and remaining 1/3 cup sugar until light and creamy.  Scrape down sides of bowl and add in the eggs and vanilla and process until fully combined.  Add in sour cream and process.  Scrape into bowl with the dry ingredients and stir together.  Add chocolate chips and fold in.

Scrape half of the batter into the loaf pan and sprinkle with half of the streusel and top with remaining batter and streusel.

Bake for approximately 45-50 minutes, rotating halfway through baking.  Toothpick inserted in centre will come out clean.

Let cool completely and slice!Look at the delicious streusel

Ambrosial Raspberry Lemon Scones with Streusel Topping

Ambrosial Raspberry Lemon Scones with Streusel Topping

Today’s post is about truly amazing, fabulously delightful, divine tasting scones and a bunch of 6 degrees of separation stuff, which is all after the recipe just in case you get bored before then!

Raspberry-Lemon Scones with Lemon Glaze 002First things first though.  I cannot take any credit for the above amazing scones.  These are like nothing I have had in ages or maybe ever.  If you have been purchasing scones at Starbucks or elsewhere STOP immediately!  Don’t waste your precious money on a substandard product….at least make these once.  Just once and you will see what I mean.

I did take the photo of my cousin Jan’s scones which she quickly (I mean you can make these beauties in 10 minutes-not counting baking time) baked up during my visit.  Our friend Mary sent us a link she found on Pinterest from BE BOOK BOUND, a blog that ran this recipe on February 15, 2012.

The original recipe is for Terri Bender’s Lemon Blueberry Scones, which Mary made with raspberries instead of the blueberries.  She sent us the link and raved about them.  Jan has made them several times using the raspberries.  I did not get around to baking them up myself but for sure they are on my list.

One of the great things is they are just so flavourful, tender and moist.  Even the next day they retain they moistness.  Struesel topping adds so much to them and then just a small bit of glaze truly sets them apart as a must bake again treat.

So go ahead and give them a try!  Just remember we have subbed in raspberries wherever blueberries are called for.

Preheat oven to 400F.  Parchment line a baking sheet.

My suggestions:  You don’t need a food processor.  Just use your fingertips to work in butter or a pastry cutter.  No buttermilk…no worries…add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and fill with milk to 3/4 cup measure.  Let sit for about 5 minutes.  No need to cut out biscuits.  Just pat out into a circle or square and cut through with a knife into wedges or circles.  When finished baking go over cuts again.

Raspberry Lemon Scones with Streusel Topping

2 1/4 cups flour

2 tsp baking  powder

1/2 tsp each salt & baking soda

4 tablespoons sugar

1/2 cup COLD butter, cut into small cubes

3/4 cup buttermilk

1 egg

3/4 cup raspberries

grated zest from 1 lemon

Streusel Topping-mix together in small bowl and set aside

1/4 cup oats

1/4 cup brown sugar

1 tablespoon butter, melted

1 tablespoon flour

Lemon Glaze-mix together while scones are baking

1/2 cup freshly squeezed lemon juice

2 cups icing sugar

1 tablespoon butter, melted

Sift the dry ingredients of the scone into a food processor. Add the cold, cubed butter into bowl of food processor with the lemon zest.  Pulse the mixture until the butter is the size of peas.  Pour the mixture into a large bowl, add the raspberries and toss with the flour mixture.

Mix together the buttermilk and egg and add to the dry ingredients.  Fold together gently, being careful not to break the berries.  Press dough into a large circles on a floured surface.  Cut out dough with a biscuit cutter.  Sprinkle Streusel on top of biscuits and place them on prepared cookie sheet and bake for approximately 18-20 minutes.

Let scones cool slightly before glazing.

Now on to the 6-Degrees of Separation kinda thing.  You know the game where everyone in Hollywood is somehow connected to Kevin Bacon.  For example he starred in Foot Loose with Sean Penn’s brother so he is connected back to Sean Penn..ONLY this is with Bruce Jenner, The Kardashian’s and David Foster.  I’m not sure how this even began sometime during the whole baking and eating scones but it seems having access to an iPad allows you to google just way too much stuff.

So let’s begin…Bruce Jenner who most of us recognize as Kris Jenner’s (nee Kardashian) poorly face-lifted husband was a Gold Medal Decathlon winner in the 1976 Summer Olympics and appeared on boxes of Wheaties (this was before athletes commanded huge price tags for advertisements, etc.)  During this time he was married to his 1st wife and had 2 children.  He also was the replacement for Erik Estrada (if you remember him you are dating yourself big time) on the hit t.v. show CHiPs!  (Who knew he was so famous before the Kardashian’s!!)  Now it gets even more interesting.  His 2nd wife was Linda Thompson, who had a 5 year live-in relationship with the King, and yes, I do mean Elvis.  Really.  Linda then married Bruce and they had 2 boys, Brandon and Brody.  Yes, from the Princes of Bel-Air the short lived reality show that aired just before the divorce of Linda and her next husband David Foster.  Oh, but I am getting ahead of myself.

So Linda and Bruce have 2 boys.  Brody went on to act or reality act on The Hills.  Not sure what Brandon’s claim to fame is other then they have the spoiled rich good looking thing working for them.  O.K. are you following so far.

Bruce now is married to Kris the mother of the 4 Kardashian children and they procreate and add another 2 girls into the mix, Kendall and Kylie.  So Bruce has 6 kids.

How does all this tie in to the tabloid grabbing Kardashian’s with the 6 degrees of separation.

Brody and Brandon are step siblings.

Kendall and Kylie are half siblings.

Burt and Casey (from his 1st marriage) are half siblings to Brody and Brandon

What is even more interesting is David Foster who was married for, I believe, quite a long time to Linda Thompson, has 5 biological daughters.  Sara Foster who was on 90210 and Erin Foster who was on The O.C.

And you remember Clay Aiken, the guy who won a season of American Idol.  Well David Foster’s sister is the mother of his child.  Isn’t Clay gay?  How does that all work?

Remember I did state today was a lot about nothing.   If you can retain any of this silly information it might come in handy in a trivia game.  Goretti, are you there??

Go have a scone!