Lemon Mascarpone Muffins with Jam Mascarpone Topping #MuffinMonday

These lemon mascarpone muffins make the perfect breakfast or snack with their fluffy texture (when baked long enough!) Just perfect with a cup of tea!

Okay, you’ve all seen the photos now. I screwed up. I took the bigger muffins out too soon so they ended up sinking a bit in the middle as they cooled. I learned my lesson though and made sure to leave the mini muffins in for longer and from those I can tell you that they are light and fluffy, as they all should have been. 

I decided to make use of that dip in the tops (and extra mascarpone in the refrigerator) to make a topping which complemented the lemon muffins nicely. 

Use your favorite jam – I had a homemade triple berry one in the fridge – and simply mix it with an equal amount of mascarpone. Delicious!

That said, we've been enjoying the bigger muffins even without the topping. They may not be quite as fluffy but flavorwise, they are winners. 

Lemon Mascarpone Muffins

This batter ended up making 12 normal sized muffins and 12 mini muffins. I’d suggest leaving the big ones in the oven for a minimum of 22 minutes or even 25 if they aren’t browning too much. That allows them to set the rise and not sink as they cool. The mini muffins take 15-17 minutes for the same results.

Ingredients

For the muffin batter:

3/4 cup or 150g granulated sugar

Zest 1 lemon

1 3/4 cups or 220g all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1 pinch fine sea salt

Juice 1 lemon (about 2 tablespoons)

Milk added to the lemon juice to make 1 1/2 cups or 355ml  (about 1 1/4 cups)

1 cup or 215g mascarpone cheese

2 eggs

For the jam mascarpone topping: 

1/4 cup or 75g of your favorite jam

1/4 cup or 60g mascarpone

Method

Preheat the oven to 350Ï or 180°C. Grease two muffin pans with canola or other light oil, one 12-cup regular size muffin pan and one 12-cup mini muffin pan. 

Measure the sugar into a large mixing bowl and then zest your lemon into it. Use the back of a spoon to press the zest into the sugar, releasing the lovely oils and flavoring the sugar. The aroma is heavenly! So fresh and bright. 

Add the flour, baking powder, baking soda and salt to the sugar bowl and whisk to combine. 

In another mixing bowl whisk together the milk, mascarpone cheese, lemon juice and eggs until smooth. 

Pour the wet ingredients into the dry ingredients and fold together until it is just combined.

Divide the batter between your prepared muffin pans. 

Bake the regular muffins for about 22-25 minutes, until they puff up gorgeously and are baked through. 

Bake the mini muffins for 15-17 minutes, again until they are puffed up and baked through. 

Let them cool for 5-10 minutes in the pan. Loosen the edges and sides with a spatula and turn them out onto a rack to cool completely. 

Meanwhile, make the topping by mixing the jam and mascarpone until thoroughly combined. 

Serve alongside the muffins so folks can add a dollop, if desired. 

Enjoy!

It's the last Monday of the month so that means it's time for Muffin Monday! Check out all of the lovely recipes my baker friends are sharing:

• Fresh Mint Muffins with Chocolate Chips from A Day in the Life on the Farm
• Lemon Crumb Muffins from Jolene's Recipe Journal
• Lemon Mascarpone Muffins from Food Lust People Love
• Mexican Street Corn Muffins from Palatable Pastime
• Sourdough Lemon Poppy Seed Streusel Muffins from Zesty South Indian Kitchen
• Sweet Potato Muffins with Cinnamon Crunch from Karen's Kitchen Stories

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Lemon Mascarpone Muffins! 

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Spinach Madeline Stuffed Potatoes

A favorite in southern Louisiana, spinach Madeline is a cheesy casserole or one-pan side dish. For this version, I used it as a filling to make spinach Madeline stuffed potatoes. Y'all, it's so good! 

One of the first cookbooks I ever received was one called River Road Recipes, published as a fundraiser by the Junior League of Baton Rouge. The very first edition, released in 1959, contained a recipe for Spinach Madeline, a thick and creamy spinach dish flavored with garlic and onion plus, the star of the show, jalapeño cheese. 

Spinach Madeline Stuffed Potatoes

In this version, I used my favorite habanero cheese for even more spiciness but any flavorful cheese will do. These stuffed potatoes can be made ahead and baked to heat through before serving. 

Ingredients

4 smallish Russet potatoes (approx. weight about 10.5 oz or 300g each)

2 (12 oz or 340g) packages frozen chopped spinach

3/4 cup or 180ml water

1/3 cup or 75g butter

4 tablespoons all-purpose flour

2 tablespoons chopped onion

2 cloves garlic, minced

1/3 cup or 80ml milk

1/4 cup or 60ml cream

7 oz or 200g jalapeño (or habanero) cheese, grated

3/4 teaspoon celery salt

2 teaspoons Worcestershire sauce

1/2 teaspoon freshly ground black pepper

1/2 teaspoon cayenne pepper, or to taste

fine sea salt to taste

Method

Preheat the oven to 350°F or 180°C.  

Scrub the potatoes and lightly pierce the skin with a pointy knife. Microwave on high for 6 minutes to get them started, then bake uncovered, directly on the oven rack for 35-40 minutes or until cooked through. If you’d rather not microwave them, cook in the oven for 55-60 minutes or until they are cooked through.

While the potatoes bake, put the frozen spinach and water in a saucepan over high heat; bring to a full boil. 

Reduce heat to medium, cover, and cook for 8 minutes. Separate with a fork and cook for 2 more minutes. Drain, reserving 1/2 cup or 120ml of the cooking liquid.

Melt the butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown, 1 to 2 minutes. 

Add the onion and garlic and cook until soft but not brown, 5 to 7 minutes.

Slowly add the milk, cream and the reserved spinach cooking liquid, stirring constantly to avoid lumps. I like to use a whisk for this step.

Cook, stirring constantly, until smooth and thick, 3 to 5 minutes. When you pull the spatula through it, it should be thick enough not to run right back together immediately. 

Add the grated cheese, celery salt, Worcestershire sauce, black pepper and cayenne.

Cook, stirring frequently until the cheese is melted, about 2 to 3 minutes. 

Stir in the cooked spinach and set the mixture aside. (This is the original spinach Madeline now. It was eaten as is, or baked in a casserole dish.) 

When the potatoes are baked, cut them in half lengthwise. When they are cool enough to handle, scoop the insides out. 

Use a potato masher to mash the parts you scooped out. 

Add half of the mashed potatoes to the spinach mixture and mix well. (Save the rest of the potatoes for another dish like silver dollar potato pancakes or mashed potato muffins.) Taste and add salt as needed for your taste. 

Spoon the mixture into the potato skins and bake for 30 minutes to serve.

Enjoy!

It's Sunday FunDay and today my friends and I are sharing side dish recipes for your barbecue or cookout since that season is upon us! Check them out below: 

• 45 Minute Hamburger Buns from Amy’s Cooking Adventures
• Avocado Salad with Fresh Herb Dressing from A Day in the Life on the Farm
• Carrot Apple Salad from Mayuri’s Jikoni
• Pressure Cooker Pork Dry from Sneha’s Recipe
• Quinoa Salad with Fennel & Garbanzo Beans from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Spaccatini Rolls from Karen’s Kitchen Stories
• Spinach Madeline Stuffed Potatoes from Food Lust People Love
• Sweet and Tangy Cucumber Salad from Palatable Pastime
• Sweet Potato and Fennel Fronds Salad from Cook with Renu

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Spinach Madeline Stuffed Potatoes!

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Cheesy Skillet Cornbread #BreadBakers

This cheesy skillet cornbread has a crunchy bottom and a tender cheesy crumb. It is the perfect accompaniment to your favorite soup or barbecue meal!

This month for our Bread Bakers event, we are sharing breads that are great for cookouts and barbecues. Cornbread is a popular choice, especially in the south because it’s delicious and so easy to make. Serve it with butter to slather on and watch it disappear. 

Cheesy Skillet Cornbread 

This is essentially my mom’s cornbread recipe, just with the addition of cheese. She always heats the oil in the pan first to help create the crunchy crust we all love. Use an iron skillet for best results. 

Ingredients

1 cup or 150g yellow cornmeal (aka fine polenta)

1 cup or 125g all-purpose flour

2 tablespoons sugar

4 teaspoons baking powder

1/4 teaspoon fine sea salt

6 oz or 170g extra sharp cheddar, grated

1 cup or 240ml milk, sometimes I will add a tiny bit more milk if I find it too thick

1 egg

1/4 cup or 60ml canola oil, plus extra for the skillet

Equipment: a 10 in or 25cm well-seasoned iron skillet

Method

Preheat your oven to 425°F or 218°C.  

In a large bowl, combine cornmeal, flour, sugar, baking powder and salt. 

Add in the grated cheddar and stir so the cheese is coated.

Add milk, egg and oil. Beat until fairly smooth, about one minute. Scrape bottom and sides well. 

Coat the bottom of your small skillet with oil. Heat it on the stovetop till just smoking then pour the batter in it and put it in the oven.

Bake for 20-23 minutes or until the lightly browned on top. You can insert a toothpick in the middle to test for doneness. 

Remove from the oven when golden on top and leave to cool for a few minutes before cutting it into wedges to serve. 

Enjoy! 

Check out the great recipes my fellow Bread Bakers are sharing for your barbecue below. Many thanks to our host, Wendy of A Day in the Life on the Farm. 

• A Day in the Life on the Farm: Texas Toast starting with Homemade English Muffin Bread
• Food Lust People Love: Cheesy Skillet Cornbread
• Karen’s Kitchen Stories: Homemade Ciabatta Garlic Bread
• Palatable Pastime: Traeger Bacon Cornbread
• A Messy Kitchen: Sweet Corn Muffins
• Sneha’s Recipe: Homemade English Muffins
• Passion Kneaded: Hamburger Potato Buns

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

Pin this Cheesy Skillet Cornbread!

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Small Batch Cheddar Muffins #MuffinMonday

Perfect with soup or for a snack, these small batch cheddar muffins are tender and cheesy. The recipe makes only six but is easily doubled if you need 12. 

I’ve been baking mostly small batch muffins because it’s just me and my husband at home. We do have sweet neighbors we can share with but 12 muffins are still a lot. In the case of these muffins, however, I sorely miscalculated since I was planning to bring them to share with my mother, my sister and her twins. 

I really should have made 12! Six disappeared in no time and one of my dear nieces even said that she would love the recipe. So, Brontë, here it is! Muffins are the easiest bake ever and you can even bake these in the Ninja on the bake setting. Any questions, just let me know. (The rest of you can leave a comment if you have a question! Happy to help.)

Small Batch Cheddar Muffins

I’ve called these cheddar muffins because that is the cheese I had on hand but, really, any cheese of a similar texture would work beautifully in this recipe. 

Ingredients

1 cup or 125g all-purpose flour

1 1/2 teaspoons sugar

1 1/2 teaspoons baking powder

1/4 teaspoon fine sea salt

3 1/2 oz or 100g grated extra sharp cheddar cheese

1 large egg

1/2 cup or 120ml milk

3 tablespoons butter, melted and cooled, plus extra for the muffin pan

Method

Preheat your oven to 350°F or 180°C and prepare a 6-cup muffin pan by brushing it inside with melted butter. Set aside.

In a large bowl, whisk together the flour, sugar, baking powder and salt. 

Add the grated cheddar and gently toss with the flour mixture to coat the cheese.

In another mixing bowl, whisk together the egg, milk, and melted butter. 

Pour the egg mixture into the flour mixture and fold until just combined.

Divide the batter into the cups of the buttered muffin pan. 

Bake in your preheated oven until golden brown, about 20 to 25 minutes. 

Ideally, serve warm but these are also good at room temperature. 

Enjoy! 

It’s the last Monday of the month so that means it’s time for Muffin Monday! Check out the recipes my fellow bloggers are sharing below: 

• Buttermilk Crumb Muffins from Karen's Kitchen Stories
• Magdalenas from A Day in the Life on the Farm
• Small Batch Cheddar Muffins from Food Lust People Love
• Zucchini Oat Muffins from Passion Kneaded

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.

Pin these Small Batch Cheddar Muffins! 

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Lobster Bruschetta

Lobster bruschetta is a wonderful appetizer with bright flavors from ripe tomatoes, fragrant basil, sharp garlic and, of course, succulent lobster. Treat your friends and family with this delicious finger food. 

Years ago, when our girls were young and we lived in a house with a pool, Sunday afternoons were devoted to swimming and lounging around. Mid-afternoon, I’d head to the kitchen to toast some baguette slices and stir up bruschetta as a snack. 

Our traditional bruschetta was very much like this lobster version, sans the lobster, of course. Tomatoes, basil and garlic combined with olive oil and vinegar – sometimes dark balsamic, sometimes white – create a flavorful mouthful that is more than the sum of its parts. 

Lobster Bruschetta

I made this recipe with the meat of one lobster and since I wasn’t serving many people, I kept the lobster bits pretty chunky. If you need to stretch it to serve more, you can add more tomatoes, garlic and basil and chop the lobster a little bit smaller. It will still be quite delicious. 

Ingredients

1 cooked lobster, about 1 1/2 lbs or 700g

2 ripe Roma tomatoes, almost 9 oz or 250g whole

Leaves from one sprig fresh basil

2 cloves garlic, minced, plus more to rub on toasted baguette

1 teaspoon fine sea salt

1 tablespoon good quality olive oil

1 tablespoon white balsamic vinegar

About 20 slices baguette, toasted

Method

Rub the toasted baguette slices with garlic and set aside. 

Remove the meat from the lobster and cut it in to small chunks. 

Cut the tomatoes in half. Cut out the hard core and remove the pulp and seeds. Dice them into small cubes.

Stack the basil leaves one on top the other and roll them up. Slice them thinly, a technique chefs call chiffonade. 

In a mixing bowl, combine the tomatoes, minced garlic, basil and sea salt along with the olive oil and vinegar. 

Add in the lobster and stir again.

Or if you are passing the lobster bruschetta around and it will get eaten quickly, you can top them all just when you are ready to serve. If you top the bread too early, it can get soggy and no one wants that. 

Enjoy! 

It’s Sunday FunDay and today we are sharing recipes that would be perfect for a Spring brunch. Check out the links below. 

• Baked Garlic Cheese Grits from Palatable Pastime
• Breakfast Tarts from Mayuri's Jikoni
• Lobster Bruschetta from Food Lust People Love
• Strawberry Rhubarb Muffins from Amy's Cooking Adventures
• Stuffed Potato Masala Idli with Pumpkin Sambar from Sneha's Recipe
• Torijas with Honey Orange Syrup from A Day in the Life on the Farm

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Lobster Bruschetta! 

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