Friday, December 19, 2008


I apologize for the lack of updates but again I have  been very busy! Perhaps I'll update more after Christmas, My Birthday and New Years ;-) 

Wednesday, November 19, 2008

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Irish Soda Bread

The Littlest Muffin Man got to pick the recipe out this week so he chose Irish Soda Bread and added walnuts and cranberries to add some extra flavor! Enjoy the pictures, next I'll put some pics of the things we are going on our 'All Guy Weekend' starting tomorrow!
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Sunday, November 9, 2008

French Toast!!

I am actually posting! Well even though I got up late I still was able to make french toast(with a little help ;) But unfortunately I was not able to get any pictures:(  maybe I'll post them later!

The Biggest Muffin Man

Wednesday, October 29, 2008


That's right I actually made bread (with a few pointers from the Del Sisters;) and it actually turned pretty good so that made me happy, and on top of that my sisters auditioned for region orchestra and got in!! So this is for them. Congratulations Hannah and Esther!!!!!!!!!!

aka: The Biggest Muffin Man

Sunday, October 19, 2008

And Life Goes On...................

I apologize for not updating but have been very busy!!!!!!!!!!  I 'm trying to audition for an orchestra, then we have this orchestra we started and I have to practice for that, and top of it all we just went camping this weekend! Maybe! I 'll post pictures later.


The Biggest Muffin Man

Tuesday, September 23, 2008

Ginger Bread Scones

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I have never made scones so I decided to make them for my parent's 33rd anniversary on Saturday! That as you can see was a success so I was pretty happy and so were they!Here is the website I got the recipe from check it out they have some great stuff!

The Biggest Muffin Man

Wednesday, September 17, 2008


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Quick and Easy Cinnamon Bun Bread

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Quick and Easy Cinnamon Bun Bread
1 1/2 cups all purpose flour1/3 cup sugar1/4 tsp salt4 tsp active dry or rapid rise yeast2/3 cup warm milk (100-110F; low fat is fine)3 tbsp vegetable oil1/2 tsp vanilla extract1 large egg
Filling/Topping3 tbsp butter, room temperature3/4 cup brown sugar1 tsp ground cinnamon pinch ground cardamom
Icing 1 cup powdered sugar1-2 tbsp milk or cream
Lightly grease an 8×8-inch square baking pan.In a large bowl, combine flour, sugar and salt. Dissolve the yeast in a measuring cup filled with the warmed milk, then stir milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix well, until very smooth. Pour into prepared pan and let rest for 15 minutes.While the dough rests, mix together butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated into the sugar and mixture is crumbly. Sprinkle evenly on top of rested dough and press the mixture down into the dough with your fingertips (or swirl in with a spatula.)Place pan into a cold oven, then set the oven temperature to 350F.Bake for about 30 minutes, until bread is lightly browned at the edges and the center of the bread springs back when lightly pressed. Some of the sugar mixture on top may still be bubbling.Cool for at least 30 minutes before whisking the powdered sugar and milk together to form an icing and drizzling it onto the bread.Serve warm. Leftovers can be reheated in the microwave.
Serves 9.
This was my first time using yeast!!! So I'm pretty happy it rose and didn't taste nasty! This is actually a recipe borrowed from
The Muffin Men

Sunday, September 7, 2008


I do apologize for the delay but I do have a good reason! I was in Colorado, for the week of August 8th but hey I got busy ;) I was going to do a really nice coffee cake that had yeast in it but we had to be out early for volunteer trainig at a horse equitherapy center , so maybe next week;)

Chief Muffin Man

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Saturday, August 16, 2008

Cinnamon Swirl Bread

1/3 cup sugar
1/2 cup finely chopped pecans, toasted
2 teaspoons ground cinnamon
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup cooking oil
Preheat oven to 350 degrees. Grease/flour/spray the bottom and sides of a 9″x5″x3″ loaf pan.Combine 1/3 cup of sugar, pecans, and cinnamon. Set aside.
Combine 1 cup of sugar, flour, baking powder, and salt. In a separate bowl, beat egg. Then, stir in milk and oil. Make a well in the flour mixture and add the egg mixture. Stir just until mixed. Do not overmix.
Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.
Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.Posted by Picasa

Friday, August 8, 2008

TWD Lemon Poppy Seed Muffins

For Muffins

2/3 cup sugar

Grated zest and juice of


2 cups of all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 cup sour cream

2 large eggs

1 teaspoon pure vanilla extract

1 stick(8 tablespoons) unsalted butter,

melted and cooled

2 teaspoons poppy seeds

For The Icing

1 cup confectioners' sugar, sifted

2-3 tablespoons fresh lemon juice

Getting Ready: Center a rack in the oven and preheat the oven to 400 degrees F.

Butter or spray the twelve molds in a regular-size muffin pan or fit the molds with paper cups.

Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk together the flour,baking powder, baking soda and salt. In a large glass measuring cup or in another bowl whisk sour cream , eggs vanilla lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend Don't worry about being through -a few lumps are better than over mixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.

Bake for 18-20 minutes, or until tops are a golden brown and a thin knife inserted comes out clean. Transfer the pan to a rack and cool for five minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

To Make Icing

Put confectioners' sugar in a small bowl and add about 1 1/2 tablespoons of lemon juice. Stir with spoon to moisten the sugar, then add enough additional lemon juice, a dibble at a time, to get an icing that is is thin enough to drizzle from the tip of your spoon. You can drizzle lines of icing over the tops of the muffins or coat them entirely, the better to get an extra zap of lemon.

Thursday, August 7, 2008

Lemon Blueberry Dream Muffins

1 1/2 c. milk
1c. oil
1c. honey
2T. lemon peel grated
2t. vanilla
4c. whole wheat flour
2T. baking powder
2t. salt
1 1/2 c. fresh or frozen blueberries
Mix the wet ingredients in a large bowl. Add the dry ingredients, then fold in blueberries. Put into greased muffin tins, and bake at 375 for 17min. Yield: 2 dozen muffins

Muffin Men Rating: 5 star these are a favorite!

Tuesday, August 5, 2008

Our First Post

This is our first and pictures soon to come!