On a trip to Penzey’s Spices, I idly picked up the catalog as I purchased my delicious shallot salt. As Bill drove us back home, I was perusing the listings and recipes when I stumbled across this muffin recipe. Since Bill is a HUGE fan of cinnamon, we both love muffins, and it looked super-simple, I decided to make muffins for dinner that night.
Since then I have not been able to stop making these muffins! Bill took them to school of the first day, I made them this weekend for a lacrosse coaches meeting, and I think we’ve had them for breakfast every other weekend for a few months now.
It’s basically a one-bowl recipe, no mixer required, and I have all the ingredients on hand in my pantry just by default. Try them, and let me know if your family loves them too!
- 1 cup and 2 Tbsp. flour, separated (all-purpose or whole wheat)
- ¼ cup and 2 Tbsp. sugar, separated
- 3 tsp. baking powder
- ½ tsp. salt
- 3 Tbsp. oil
- 1 egg, beaten
- 1 tsp. vanilla extract
- 1 cup milk
- 1 cup oats (any kind will work)
- 1 tsp. cinnamon
- 1 tsp. butter, melted
- Preheat oven to 425°.
- In a large bowl, mix together the 1 cup flour, ¼ sugar, baking powder and salt.
- Add the oil, egg, vanilla, and milk. Stir only until moistened.
- Gently stir in the oats.
- In a small bowl, combine the 2 Tbsp. flour, 2 Tbsp. sugar, cinnamon and melted butter. S
- Fill greased or lined muffin cups 2/3 full.
- Sprinkle each muffin with topping.
- Bake for 15 minutes until puffy and golden brown.
based on recipe from Penzey’s Spices
Every Friday night when we go on our grocery date for the week’s vittles, I pick up a bunch of very green bananas to include in my lunches. Last Friday night, I noticed that I apparently hadn’t been in a banana mood that week since our fruit bowl held 4 brown and speckly bananas still patiently waiting to be consumed. Like any good baker, I immediately knew I needed to make a banana bread… maybe even banana bread with a twist!
I started with a recipe from Sea Salt with Food but then added a few Manckwhite favorites, such as Greek yogurt and (of course) bourbon! What resulted was a moist, flavorful bread that I had to hide from myself before I ate the whole loaf 😉 Yummy banana mixes with the swirl of chocolate and is capped by a hint of bourbon in this slightly sinful way to start to your day. I recommend you enjoy this baked delight warm, with a cup of milk.
Bourbon-Chocolate Banana Bread
- 1½ cup flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 4 very ripe bananas, mashed
- ½ cup brown sugar
- ¹/3 cup butter, melted
- 1 Tablespoon bourbon
- 1 teaspoon vanilla extract
- 1 large egg
- 3 Tablespoons Greek yogurt
- ½ cup chocolate chips, melted
- Preheat the oven to 350˚F. Spray a 1½-quart loaf pan with non-stick spray.
- Combine the flour, baking powder, salt and baking soda, and set aside.
- Mix the mashed bananas, brown sugar, butter, bourbon, vanilla extract, egg and yogurt in a large bowl until well-combined. Add the dry ingredients and mix until just combined. Pour the melted chocolate into the mixture and lightly fold in 5 times.
- Pour the batter into the loaf pan and bake for 1 hour, or until the top of the bread is golden brown and springs back when you press it in the middle. Let the bread cool for 10 minutes, then enjoy!
This quick bread is soft, moist and filled with delicious treats! The chocolate goes very well with the banana flavor, and neither are overpowered by the little hint of bourbon in the bread. Feel free to leave out or replace the bourbon with another liquor.
Click here to download a PDF of this recipe!
Whenever Bill has to miss school for illness, lacrosse or other events, I try to bake something for the other teachers at school that have to cover his classes to thank them. Since he was out two days when he had pneumonia, the other language teachers got Coffee Cake Muffins this Monday morning.
Based on a recipe from Wit + Delight, these muffins are packed with cinnamon-streusely topping, which every one knows is the best part! I used Greek yogurt in the batter since it’s what I had on hand and I think the tang and honey of the yogurt made the muffins extra delicious. I was told the other teachers kept emailing Bill throughout the day to tell him how much they liked the muffins, so I think they turned out well! I recommend you make these tonight or first thing tomorrow morning to enjoy them as a weekend breakfast treat : )
Coffee Cake Muffins
- 1 stick unsalted butter, room temperature
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup plain or honey Greek yogurt
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 cup packed dark brown sugar
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 stick chilled unsalted butter
- Stir together brown sugar, 1 cup flour, and salt. Cut in chilled butter until mixture resembles large coarse crumbs and set this streusel mixture aside.
- Preheat oven to 350° F. Prepare 2 muffin tins with cupcake liners or non-stick spray.
- Whisk together remaining flour with baking powder and baking soda; set aside.Beat together butter, yogurt, granulated sugar, and vanilla in mixer until light and fluffy. Add eggs one at a time, until well combined. With mixer on low, beat flour mixture into butter mixture.
- Distribute half of the batter among the muffin cups, then half of the streusel topping. Repeat with remaining batter and streusel. Bake for 20-25 minutes.
Who doesn’t love portable, personal coffeecakes in the morning? These yummy muffins are both studded throughout with delicious streusel and topped with it for maximum brown sugar and cinnamon consumption. Enjoy warm out of the oven or as a morning treat the next day.
Click here to download a PDF of this recipe!
Last week I had to keep an eagle eye on our refrigerator to make sure Bill didn’t abscond with the prosciutto I had earmarked for this recipe. Cured meats don’t tend to last long in our house, but I’m glad I successfully protected the tasty treats to include in this quiche. Originally billed as a gluten-free Swiss Chard, Goat Cheese and Prosciutto Tart on Tartelette, I added the gluten back in and replace swiss chard with spinach for the Manckwhite version. Ours turned out as more of a quiche than a tart, but I think I prefer it that way. Try this recipe for breakfast, lunch or dinner, just be prepared to be in the kitchen for quite a while since the dough requires both refrigeration and par-baking before you add the filling. The dijon mustard adds a savory quality to the crust and the pockets of goat cheese scattered throughout the egg filling made Bill declare this one of his favorite things I’ve ever made! Next time I make this recipe, I think I’ll make it in jumbo muffin tins so the portions are a little more portable.
Prosciutto and Goat Cheese Quiche
- 5 Tablespoons butter, softened
- 1 teaspoon Dijon mustard
- 3 egg yolks
- 1 ½ cups all purpose flour
- 2 Tablespoons olive oil
- 3 cups spinach
- 4-6 slices prosciutto
- 3 eggs, slightly beaten
- ²/3 cup whole milk
- salt and pepper
- pinch of freshly grated nutmeg
- 6 ounces crumbled goat cheese
- Preheat oven to 350° F. In a mixer, whip together the butter and mustard on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add flour and mix briefly, until the dough comes together.
- Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour. After dough has chilled, roll it out to fit into the pie dish of your choice. Bake for 15-20 minutes until completely done.
- Heat the oil in a large sautee pan over medium high heat and cook the
- spinach until wilted. Remove from the pan and set aside to cool. In the same pan, quickly cook the prosciutto until it’s crispy.
- Whisk together the eggs, milk, salt, pepper and nutmeg in a large bowl. Place the spinach in the bottom of the crust, then slowly pour the egg mixture over it. Top custard with the prosciutto and crumbled goat cheese.
- Bake for about 30-40 minutes or until the crust becomes golden-brown and the custard is cooked.
This recipe make take a while to come together since the crust and filling cook seperately, but the end product is worth the work! The tangy goat cheese mixes with the taste of the crispy prosciutto and crumbly crust for a real treat.
Click here to download a PDF of the recipe!