Posts Tagged 'muffin'

Culinary Canvas: Sweet Potato Pear Muffins

It’s been a while since my last recipe, so I’m happy to be back for some fall baking after my extended break (during which I welcomed a new addition)! November is one of my favorite months–not only is today my birthday, but I also love Thanksgiving and all the flavors of fall that come with it. Our painting, Mountains, No. 19, really evokes this time of year to me. The rich oranges, reds, and greens burst off the canvas, reminding me of all the wonderful, fresh produce this season has to offer. So for this recipe, I’m combining two fall favorites–sweet potatoes and pears–into one colorful bite. Happy fall!

Marsden Hartley, Mountains, no. 19, 1930, Dallas Museum of Art, The Eugene and Margaret McDermott Art Fund, Inc.

Marsden Hartley, Mountains, no. 19, 1930, Dallas Museum of Art, The Eugene and Margaret McDermott Art Fund, Inc.

Sweet Potato Pear Muffins

Yields about 18 Muffins
Level: Easy

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
⅛ teaspoon nutmeg
1 ½ cups sweet potato puree (from about 1 large sweet potato)
6 ounces vanilla Greek yogurt, room temperature
2 eggs, beaten
4 tablespoons (½ stick) unsalted butter, melted
½ cup firmly packed light brown sugar
1 teaspoon vanilla
¼ teaspoon fresh grated ginger (or ⅛ teaspoon ground ginger)
1 medium pear, peeled and diced small

Preheat oven to 375° F. Line muffin pan with paper liners if desired.

In large mixing bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg. In medium bowl, mix together sweet potato, yogurt, eggs, butter, brown sugar, vanilla and ginger until fully combined and smooth.

Add sweet potato mixture to flour mixture and stir with rubber spatula until flour is mostly incorporated. Gently fold diced pears into batter with a few revolutions, just enough to incorporate remaining flour and distribute pears evenly throughout.

Divide batter into muffin cups, filling each cup ¾ full. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly in pan, then transfer to metal rack to cool completely.


 
OLYMPUS DIGITAL CAMERA

Recipe adapted from A Cozy Kitchen.

Sarah Coffey
Education Coordinator

Culinary Canvas: Bacon Streusel Muffins

This month’s recipe is inspired by Francis Bacon, whose birthday is on October 28. Walking Figure, the DMA’s only work by Bacon, evokes a sense of ominous, eerie isolation, which is characteristic of his work and rather appropriate for this month of Halloween. But perhaps you might be wondering–how does this relate back to bacon bacon? Well, it may be hard to believe, but some people are still horrified to think of this breakfast meat as a salty sweet treat. So don’t be scared! Embrace Bacon in all its forms and I promise you won’t be disappointed.

Francis Bacon, Walking Figure, 1959-1960, Dallas Museum of Art, Foundation for the Arts Collection, gift of Mr. and Mrs. J.O. Lambert, Jr. and Mr. and Mrs. David Garrison

Francis Bacon, Walking Figure, 1959-1960, Dallas Museum of Art, Foundation for the Arts Collection, gift of Mr. and Mrs. J.O. Lambert, Jr. and Mr. and Mrs. David Garrison

Bacon Streusel Muffins

Yields 48 mini muffins
Level: Easy

Streusel:

¼ cup flour
¼ cup pecans, finely chopped
¼ cup packed brown sugar
½ teaspoon cinnamon
Pinch of salt
3 tablespoons unsalted butter, melted

Muffins:

6 pieces of bacon
2 cups flour
¼ cup packed brown sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup pure maple syrup
2 tablespoons unsalted butter, melted
2 tablespoons bacon fat, room temperature
1 egg, beaten
1 cup whole milk
1 teaspoon vanilla extract
2 tablespoons whiskey (optional)

Preheat oven to 400° F. Line small, rimmed baking sheet with foil.

Bacon: Spread bacon slices onto small metal rack and, if desired, sprinkle each side with a pinch of brown sugar. Bake 18-20 minutes, flipping slices half way through. Remove bacon from oven and transfer to paper towels, reserving 2 tablespoons of fat. Once bacon has cooled, coarsely chop and set aside.

Reduce oven to 350° F. Line muffin pan with paper liners or lightly spray with nonstick cooking spray.

Streusel: Stir together flour, pecans, brown sugar, cinnamon and salt in small bowl. Pour in melted butter and continue stirring with fork until mixture forms into small crumbs. Set aside.

Muffins: In medium bowl, whisk together flour, brown sugar, baking powder, and salt. In another bowl, whisk together maple syrup, melted butter, bacon fat, and beaten egg. Add milk, vanilla, and whiskey to maple mixture and stir until combined.

Add maple mixture to flour mixture, stirring with a rubber spatula until just combined. Fold bacon pieces into batter until evenly distributed.

Divide batter into muffin cups, using a tablespoon scoop to fill each cup ¾ full. Sprinkle streusel on top of batter.

Bake 10 minutes, or until a toothpick inserted in the center comes out clean.

Note: Batter can be baked in regular muffin pans for approximately 15 minutes. If making larger muffins, add layer of streusel to middle of each muffin as described here.

 
bacon

bacon muffins

Recipe adapted from On Sugar Mountain.

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Culinary Canvas: Pumpkin Streusel Muffins

This month’s recipe is inspired by one of my favorite artworks in the collection, Orange, Red and Red. Like Rothko’s work, these muffins are composed of layers that add to a more complex flavor. And with Thanksgiving only yesterday, they’re the perfect way to utilize that leftover pumpkin for a Black Friday breakfast. Enjoy!

Mark Rothko, Orange, Red and Red, 1962, Dallas Museum of Art, gift of Mr. and Mrs. Algur H. Meadows and the Meadows Foundation, Incorporated

Pumpkin Streusel Muffins

Yields 12 regular or 6 large muffins
Level: Easy

Streusel:

¼ cup flour
¼ cup walnuts or pecans, finely chopped
¼ cup packed brown sugar
¼ teaspoon cinnamon
Pinch of salt
3 tablespoons cold unsalted butter

Muffins:

½ cup (1 stick) unsalted butter, melted
1 cup sugar
1 cup pumpkin puree
3 ounces nonfat vanilla yogurt
2 eggs, beaten
1 ½ teaspoons vanilla extract
½ teaspoon fresh ginger, finely grated
1 ½ cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
½ teaspoon nutmeg

Preheat oven to 350° F. Line muffin pan with paper liners or lightly spray muffin pan with nonstick cooking spray.

Streusel: Stir together flour, nuts, brown sugar, cinnamon and salt in small bowl. Using a pastry blender or two forks, cut in cold butter until mixture forms into small crumbs. Set aside.

Muffins: In medium bowl, whisk together melted butter, sugar, pumpkin, yogurt, eggs, vanilla and ginger until combined. In another bowl, stir together flour, cinnamon, baking soda, salt, baking powder and nutmeg. Add flour mixture to pumpkin mixture in two batches, stirring with a rubber spatula until just combined.

Divide batter evenly between muffin cups, filling each cup slightly less than ½ full. Spoon an even layer of streusel into each cup. Cover streusel with remaining batter until each cup is ¾ full. Spoon remaining streusel on top of batter, evenly covering each muffin.

Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.

 

Recipe adapted from CHEFS Pumpkin Walnut Bread with Streusel.

Sarah Coffey
Assistant to the Chair of Learning Initiatives


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