Raspberry Yogurt Jam Muffins #MuffinMonday

Raspberry yogurt AND raspberry jam are whisked through the creamy batter for these tasty raspberry yogurt jam muffins. They are a real teatime treat!

I’ve been moving about the planet this month and somehow Muffin Monday snuck up on me! Whenever that happens, I know that I can flavor muffins with everyday ingredients that are typically in my refrigerator or pantry, like yogurt and jam. 

These were a hit with my taste testers although one did say that she’d rather I not brush the tops with extra jam because, while it was delicious on a warm muffin, her favorite part is the crunchy top once they cool. Sadly, the jam on top softens the crunchy top. Personally, I thought the jam glaze added a nice pop of extra flavor! You do you.

Raspberry Yogurt Jam Muffins

Feel free to substitute your favorite fruit yogurt flavor and jam if you don’t happen to have raspberry at hand. 

Ingredients

For the muffin batter:

2 cups or 250g flour

1/2 cup or 100g light brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup or 120g sweetened raspberry yogurt

1/2 cup or 120ml milk

1/2 cup or 113g butter, melted and cooled

1/4 cup or 60ml raspberry jam

1 egg

For the glaze:

2 tablespoons raspberry jam - optional.

Method

Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin tin by greasing it or lining it with paper muffin cups.

Whisk to combine your flour, brown sugar, baking powder, baking soda and salt in a large mixing bowl. 

In another smaller bowl, whisk together your milk, yogurt, jam, egg and melted butter.

Pour your egg/milk mixture into your dry ingredients and stir until just mixed.

Divide the muffin batter between the muffin cups.

Bake in your preheated oven for about 20-25 minutes or until a toothpick comes out clean.

Remove the muffins from the oven and allow to cool for a few minutes.  Brush the warm muffins with the extra jam to glaze, if using.

Remove the muffins and cool completely on a wire rack.

Enjoy!

It’s the last Monday of the month and that means it’s time for Muffin Monday! Check out the recipes we are sharing below: 

• Buttery Cinnamon Pumpkin Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Ginger Apple Pear Muffins from Passion Kneaded
• Pizza Muffins from Karen's Kitchen Stories
• Raspberry Yogurt Jam Muffins from Food Lust People Love

#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.

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Warm Root Vegetable Salad with Pomegranate Molasses Dressing

This warm root vegetable salad with pomegranate molasses dressing is perfect for an autumn meal, hearty but tangy, a nice transition from lighter summer salads.

When are vegetables a salad and not just a side dish? For me, it’s the dressing that makes the difference to what this dish is called. If I parboiled the root vegetables, roasted them and simply added butter, this would not be a salad! 

I give the approximate weight of the root vegetables I used below but feel free to mix it up and substitute an approximate amount of your favorites. My mom would probably welcome turnips here. I’m not a fan but maybe you are. Can’t find Jerusalem artichokes? Use more of the other vegetables or substitute potatoes. 

That said, the dressing goes best if the root vegetables do have some innate sweetness, like parsnips and carrots do. 

Warm Root Vegetable Salad with Pomegranate Molasses Dressing

This dish serves two as a light lunch with, perhaps, some crusty bread, and four as a side dish. If you have a bigger roasting pan, it is also easily doubled. Pomegranate molasses can be found at most Middle Eastern stores and occasionally in the international aisle of some supermarkets. 

Ingredients

For the warm root vegetable salad:

11 1/3 oz or 320g Jerusalem artichokes 

2.2 lbs or 500g parsnips

7 oz or 200g carrots

1 small brown onion

4 cloves garlic

Generous drizzle olive oil

Fine sea salt

Freshly ground black pepper

To stop the peeled vegetables from oxidizing:

Bowl of cold water

2-3 tablespoons lemon or lime juice

For the dressing: 

8 tablespoons extra virgin olive oil

2 tablespoons pomegranate molasses

(The garlic above after roasting)

Method

Get a pan of water on to boil for steaming the vegetables. 

Peel the artichokes and cut them in half, adding them to the bowl with cold water and the lemon or lime juice to stop them turning brown. Small ones can be left whole. 

Peel the parsnips and cut them into large pieces, Add them to the lemon water as well.  

Peel and cut the carrots into large pieces and place them in a steamer basket above the boiling water. Drain and add the artichokes and parsnips. 

Cover and steam for about 15-20 minutes or until all the vegetables are just tender. 

While the vegetables are steaming, start your oven to preheat at 400°F or 200°C. Peel the onion and cut it into wedges. 

When the vegetables are just tender, tip them into a roasting pan where they fit in a single layer. 

Tuck the onion wedges and garlic cloves, whole and unpeeled, in among the vegetables. Pour over the drizzle of oil, season with fine sea salt and freshly ground black pepper. 

Toss the vegetables gently to make sure they are coated in the oil and seasonings. Roast in your preheated oven for about an hour or until they are golden. 

Check that they are soft inside. If they start to brown too much or too early, turn the oven down to 350°F or 180°C.

While the vegetables are roasting, make the dressing by whisking the olive oil into the pomegranate molasses in a small bowl. 

As soon as the roasted root vegetables come out of the oven, remove the garlic cloves and peel them.

Use the side of a large knife to mash them with a good pinch of fine sea salt. 

Add them to the dressing and whisk well to combine. 

Spoon over the dressing over the vegetables. 

Serve warm.

Enjoy! 

It’s Sunday FunDay and today my blogger friends and I are sharing recipes to celebrate the Mid-Autumn Festival which takes place on the 15th day of the 8th month of the lunisolar calendar with a full moon at night, corresponding to mid-September to early October of the Gregorian calendar. This year, Mid-Autumn Festival falls on Friday, September 29, 2023. Check out all the recipe links below!

• Creamy Cucumber Pasta Salad from Amy's Cooking Adventures
• Crockpot Mexican Butternut Squash Soup from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Fresh Fig Salad from A Day in the Life on the Farm
• Golden Moon Milk from Culinary Cam
• Instant Pot Pumpkin Sambar from Cook with Renu
• Keto Chilled Cucumber & Avocado Soup from Sneha's Recipe
• Smashed Potatoes from Karen's Kitchen Stories
• Warm Root Vegetable Salad with Pomegranate Molasses Dressing from Food Lust People Love

 

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.

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with Pomegranate Molasses Dressing! 

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Orange Glazed Pecan Muffins #MuffinMonday

Sweet buttery orange glazed pecans elevate a simple orange muffin to a super treat in these orange glazed pecan muffins. Enjoy with a cup of tea or a cold glass of milk!

As I mentioned in my post on Saturday, I made those orange glazed pecans solely to include them in muffin recipe for today but thankfully the pecan recipes makes about twice what you need for the muffins. Otherwise, there would not be enough left, they are that more-ish and delicious. 

Orange Glazed Pecan Muffins

Orange glazed pecans are super simple to make. You can find my recipe here: https://www.foodlustpeoplelove.com/2023/08/orange-glazed-pecans.html 

You can also use store-bought candied pecans. I often find them in the bulk section at Kroger. 

Ingredients for 12 muffins

2/3 cup or 130g sugar

Zest of 1 mandarin orange

2 cups or 250g flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine sea salt 

2 eggs

1/2 cup or 120ml milk

1/3 cup or 80ml canola or other light oil

Juice of 2 mandarin oranges (about 1/4 cup or 60ml)

1 cup or 100g orange glazed pecans

Method

Preheat your oven to 350°F or 180°C and prepare your 12-cup muffin pan by spraying with non-stick spray or lining it with muffin papers. Since I was concerned that the pecans might get sticky again when hot, I chose to just grease my pan this time. 

Measure your sugar into a bowl and zest the mandarin orange into it. Use the back of a spoon or spatula to press down on the zest and mix it in with the sugar, releasing the flavor and oil till the sugar is a pale yellow and whole bowl smells of bright citrusy sunshine. Go ahead, take a big sniff. It's glorious! 

Whisk together your flour, orange sugar, baking powder, baking soda and salt in a large mixing bowl. 

Chop the glazed pecans.

Add most of them to the flour mixture, saving some for sprinkling on the tops before baking. Use your hands to mix them in and separate any pieces that are sticking together till they are all well coated in the flour mixture.

In another smaller bowl, whisk together your eggs, oil, milk and orange juice.

Fold the wet ingredients into the dry ones and stir until just mixed, with a little flour still showing. 

Divide your batter between the 12 muffin cups. Top with the reserved pecans. 

Bake for about 18-20 minutes or until an inserted toothpick comes out clean.

Allow to cool for a few minutes in the pans and then remove to continue cooling on a wire rack.

Enjoy!

It is once again the last Monday of the month, which means it's time for Muffin Monday! Check out all the great muffin recipes my blogger friends are sharing today. 

• Carrot, Mango and Zucchini Muffins from A Day in the Life on the Farm
• Chocolate Peanut Butter Chip Muffins from Karen's Kitchen Stories
• Orange Blueberry Zucchini Muffins from Jolene's Recipe Journal
• Orange Glazed Pecan Muffins from Food Lust People Love
• Vanilla Pudding Zucchini Bread Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Zucchini Snickerdoodle 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.

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Banana Pecan Caramel Sauce

Gooey, sweet and sticky, this banana pecan caramel sauce is perfection over ice cream, brownies or baked apples. Or you can just eat it with a spoon. You won’t get any judgment from me. Seriously, it’s that good. 

I am not a big sweet eater but I do have a fondness for caramel. The caramelization of sugar adds a welcome slight bitterness that I find very appealing and I know I’m not alone in that. Some of the most popular candies in the world have caramel as an element. Think Snickers, Milky Way and Twix to name just three.

As a kid, my movie candy of choice was always a big box of Milk Duds and I loved Sugar Daddys which were basically a solid rectangle of caramel on a stick. Those would pull your fillings out if you weren’t careful! Totally worth the risk. 

If you feel the same way as I do about caramel, you are going to love this sauce. 

Banana Pecan Caramel Sauce

This recipe makes a little more than two cups of sauce. Because of the bananas, I recommend you store any leftovers in a refrigerator, which means it will turn solid but spoon-able. Gently rewarm it back to sauce consistency before using. This recipe is adapted from one on Marsha’s Baking Addiction.

Ingredients

1 cup or 240ml water

2 cups or 400g sugar

1/2 cup or 57g chopped pecans

2 medium bananas (about 180g), pureed until smooth

1/2 cup or 120ml heavy cream, at room temperature

1 teaspoon vanilla extract

Method

In a large saucepan over medium-high heat, add the water and sugar. Bring to the boil, stirring constantly to dissolve the sugar.

Turn the heat down to medium and allow the mixture to come to a light amber color without stirring. 

Instead, swirl the pan around occasionally to make sure the mixture caramelizes evenly. (This can take a while. Be patient, and don't be tempted to turn up the heat!)

Remove the pan from the heat, and add in the chopped pecans. Stir well.

 Add in the pureed banana. Stir constantly until combined and the bubbling has stopped.

Place back on the heat, and keep stirring until the mixture becomes a deep, rich amber color.

Remove from the heat and gradually pour in the heavy cream, stirring constantly until combined. The sauce might sugar up at this point if your cream isn't room temperature but just keep stirring and all will be well, as the sugar melts again and it turns back into a sauce. 

Take the pot off of the stove and stir in the vanilla.

Pour the caramel into a heat-proof jar and allow to cool completely before using. Serve over ice cream or even spread on toast or pancakes. 

Or eat it with a spoon. 

Again, no judgment from me.

Enjoy!

It’s Sunday FunDay and my blogger friends and I are celebrating National Banana Lover’s Day, which is today! How will you celebrate? We’ve got a list of great recipes you might like to try. Check them out below: 

• Banana Chip Cookies with Melted Caramel from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Banana Mousse from Culinary Cam
• Banana Pecan Caramel Sauce from Food Lust People Love
• Banana Zucchini Cake from A Day in the Life on the Farm
• Browned Butter Chocolate Chip Banana Bread from Karen’s Kitchen Stories
• Chocolate Coated Banana from Mayuri's Jikoni
• Double Chocolate Whole Wheat Banana Bread from Cook with Renu
• Frozen Peanut Butter Banana Pretzel Bites from Amy’s Cooking Adventures
• Sourdough Banana Appe from Sneha’s Recipe

 

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.

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Orange Glazed Pecans

Super easy to make but addictively delicious, these orange glazed pecans are a delightful snack, muffin ingredient or dessert topper. 

I made these orange glazed pecans specifically to use in an orange muffin recipe, an idea that came to me in the middle of the night last night. My brain is weird and wonderful like that. Orange muffins with pecans would be good but what if I kicked them up a notch with orange glazed pecans? 

It was a good decision and you’ll find that recipe here on Monday. Meanwhile, make some glazed pecans and try not to eat them all. You’ll need about half of them for the muffins, if you can manage to save that many. 

For years my mom has been telling me about some orange glazed pecans that were a specialty of my aunt Karen’s mother-in-law, Mrs. Ayo, but I’ve never made them. I think she used frozen orange juice concentrate. This version is much easier and I look forward to making some for Mom soon. 

Orange Glazed Pecans

A few of my pecan halves were broken but I carried on anyway because, as mentioned above, my plan was to chop a lot of them up to use in a muffin recipe. If you are serving these to guests and need them to look pretty, you might want to choose all whole halves. 

Ingredients

3 tablespoons brown sugar

1 tablespoon butter

2 tablespoons orange juice

Zest from 1 Mandarin orange or tangerine

1/4 teaspoon cinnamon

pinch of salt

1 1/2 cups or 150g pecan halves

Method

Add pecans, brown sugar, butter, orange juice, orange zest, cinnamon and salt to a medium skillet over medium heat. 

Stir regularly while the butter and sugar melt into a syrup. 

Once mixture is bubbling, stir frequently, until pecans are golden brown and all of the orange-sugar mixture has evaporated and the pecans are well coated with the glaze. 

Spread the pecans out onto a silicone pat or piece of nonstick baking parchment paper, separating them right away. 

Cool completely then store in an airtight container someplace cool. 

Enjoy! 

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