Glorious Morning Scratch Muffins

 

For the past few years, we have served a variety of fresh baked muffins at work and my customers have grown accustomed to a nice hot muffin. Like many foodservice establishments, we cheated. Our muffins were fresh baked, but not fresh made. We bought muffin batter that you “scooped and baked” to save time (and labor costs). Customers loved them, so it was a win-win situation.

Things changed when I switched companies recently. I had the same customers looking for their usual breakfast muffins, but our new grocery supplier offered a “less than favorable” alternative for muffin batter. My customers have not been happy, so I promised them I would make some scratch muffin batter this weekend to serve this coming week in the cafe.

Since baking is not my thing (I love to cook but I DESPISE following recipes), I had to scour magazines and internet recipes to try and find something I felt was comparable to what my customers are expecting tomorrow morning. This recipe is a tweak; I started with a basic muffin recipe and made it my own. They turned out delicious, so I thought I’d share with you this extremely easy recipe for making homemade muffins. You can use this recipe for for a variety of muffins by substituting the flavorful ingredients. In fact, I used the basic part of this recipe (as noted below) to create 5 varieties of muffins for breakfast tomorrow (Glorious Morning, Chocolate Chip, Blueberry, Banana Nut and Cranberry-Orange-Almond). I’m sharing the whole recipe for the Glorious Morning muffins which are by far my biggest seller, but noting where you can substitute to make other varieties.

There’s no need to buy muffin mix in a bag or box when most all these ingredients can be found in most of your pantries! Give them a shot! The good thing is, you can mix them up on Friday evening and refrigerate the batter. Then scoop into your muffin tins and bake Saturday morning!

Basic Muffin Batter:

  • 1 8oz container of sour cream
  • 2 large eggs
  • 1 cup sugar
  • 1 tbsp pure vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon

In the bowl of a mixer, combine the sour cream, eggs, sugar and vanilla and mix for 30 seconds. In a mixing bowl, combine the flour, baking powder, soda and cinnamon and mix to incorporate (I use a wire whisk to mix dry ingredients). Add the dry ingredients to the wet in the mixer and run on low just long enough to incorporate into a batter. That’s your basic muffin mix.

For Glorious Morning Muffins:

To the batter add 1 peeled and diced Granny Smith apple, 1/4 cup minced carrots (I use shredded carrots and pulse them in the food processor), 1 tbsp orange marmalade, 1/4 cup shredded coconut, 1/2 cup chopped pecans or almonds, 1/2 cup raisins or dried cranberries

If you wanted to make blueberry, to the batter add some fresh or thawed, frozen blueberries and add the orange marmalade.

For cranberry-orange-almond, use dried cranberries, sliced almonds and orange marmalade.

For banana nut, I use crushed pecans and 2 overly ripe bananas, smashed up with your hands or run through the food processor.

For chocolate chip, just add chocolate chip morsels straight from the bag.

Scoop muffin mix into a 12 muffin tin pan or 6 jumbo muffin pan. Bake at 325F for 18-25 minutes (depending on the size, less time for smaller muffins, more for larger) or until brown and a toothpick inserted comes out clean.

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California Salmon or Chicken Salad


Here are the recipes for today’s “Chef’s Table” lunch from work. Today I featured a California Grill Salmon Salad with Pear-Infused Balsamic Vinaigrette. This salad can be made with either salmon fillets or boneless-skinless chicken breasts by following the same recipe and substituting the protein of your choice. The salad composition is up to your liking. The recipe below lists the way I prepared it today with alternate suggestions in parenthesis.

First, make your dressing. To make the dressing you need either a food processor fitted with standard blade or a blender.

Pear-Infused Balsamic Vinaigrette

  • 2 cloves of garlic, peeled
  • 1 can pear halves in heavy syrup
  • 3/4 cup white balsamic vinegar
  • 1/2 cup EV olive oil
  • 1 tsp salt
  • 1 tsp black or white pepper
Put the canned pears and their syrup in the food processor or blender and puree. With the machine continuously running, add the garlic, salt and pepper, then add the vinegar. Pour the oil in a steady stream into the running machine. Refrigerate until ready to serve.
Maple-Glazed Salmon or Chicken
  • 3 tbsp maple syrup (or you can substitute 2 tbsp dark brown sugar)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp minced or grated fresh ginger root
  • 1 tbsp fresh squeezed orange juice
Combine ingredients and pour over your choice of boneless chicken breast or salmon fillets and marinate for at least 1 hour. For salmon, bake in 325F oven for 15 minutes. For chicken, cook until internal temp reaches 165F either in the oven, saute pan or on the grill.
California Salad 
  • Spring mix lettuce
  • Diced red bell pepper
  • Shredded carrots
  • Sliced red onion
  • Dried cranberries (or fresh blueberries)
  • Sliced fresh strawberries (or canned Mandarin oranges)
  • Crumbled Bleu cheese (or goat cheese or Feta)
  • Candied coated Walnuts (or pecans, almonds)
  • Maple glazed salmon (or chicken)
  • Pear-infused balsamic vinaigrette
In a large salad bowl, add enough spring mix for total number of salads you would like to serve. Add to the lettuce the red bell pepper, carrots and onion. Pour 2 tbsp vinaigrette over the salad mixture and mix well to coat. Put coated salad greens in your serving bowl. Sprinkle with a handful of dried cranberries (or fresh blueberries), then arrange some sliced strawberries on the salad. Sprinkle liberally with bleu cheese crumbles, then a few candy-coated nuts and finally top the bed of salad with either maple glazed salmon fillet or a grilled breast cut into strips. Drizzle a little more vinaigrette over the protein and serve. Garnish with some thinly sliced green pears if available.