Pumpkin Raisin Muffins

I love September. I love seeing bins of fresh pumpkins at the market. The pumpkins remind me that we’re in the midst of the Jewish holidays, which signal a new year and new beginnings, so that even while the trees will soon be bare and it will get cold and snowy and nighttime will come more quickly and the long sunshiny days of summer are ending, there’s a new harvest, a new season. Life continues and thrives and I know that in Connecticut, where I live, we will soon see nature’s spectacular colors along the roads, fields and highways.

In case I wasn’t clear —I love this time of year.

I also love using fresh pumpkin for recipes. Ravioli filling. Soup. Sauce. Pie. Cake. Quickbread. Even ice cream.

This is my latest pumpkin special: muffins that are perfect for Sukkot as breakfast (or snack) or to tote to a Sukkah to eat with dinner. I add raisins but you can leave them out or substitute any dried fruit or chopped nuts.

P.S. These muffins would also be a nice treat for Thanksgiving dinner.

Pumpkin Raisin Muffins

• 3/4 cup pumpkin puree (canned is fine; NOT pumpkin pie mix)

• 2/3 cup sugar

• 1/4 cup vegetable oil

• 1/4 cup milk (non-dairy or dairy)

• 2 large eggs

• 1-3/4 cups all-purpose flour

• 3/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon grated fresh nutmeg

• 1/4 teaspoon ground cloves

• 1/2 cup raisins (or use dried cranberries or chopped nuts)

Preheat the oven to 400 degrees. Lightly grease 10 muffin tin cups. Combine the pumpkin puree, sugar, vegetable oil and milk in a large bowl and whisk the ingredients for 1-2 minutes or until thoroughly blended. Whisk in the eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves and add them to the pumpkin mixture. Whisk the ingredients for 1-2 minutes or until thoroughly blended. Fold in the raisins. Spoon equal amounts of the batter into the prepared cups. Bake for about 15 minutes or until a cake tester inserted into the center of the muffins comes out clean.

Makes 10 muffins

Poached Green Figs with Orange Juice and Honey

The early Jewish holidays this year mean one big delicious bonus for us, fresh fig eaters that we are. This luscious fruit will still be in season.

In keeping with Rosh Hashanah I recently poached some fresh figs using honey (also, some ginger, whole cloves and orange peel for LOTS of flavor). The result was ….. oh-my! worthy. It’s on my dessert menu this year.

Poached Green Figs with Orange Juice and Honey

• 1 cup orange juice

• 1 cup water

• 1/4 cup honey

• 1/2-inch chunk peeled fresh ginger, coarsely chopped

• 6 whole cloves

• 2 2-inch strips orange peel

• 8-10 fresh green figs

• ice cream, whipped cream, sorbet, optional

Place the juice, water and honey in a saucepan. Add the ginger, cloves and orange peel and bring the liquid to a boil. Stir to blend the liquids, lower the heat and simmer for 15 minutes. Add the figs and simmer for another 5 minutes. Remove the pan from the heat and let the ingredients cool. Remove the figs from the pan and cut each in half. Set aside. Strain the ingredients in the pan. Discard the solid ingredients. Pour the liquid back into the pan and cook over high heat for 5-6 minutes or until the liquid is syrupy (the consistency of maple syrup). Let the syrup cool. Before serving, some of the fig halves in serving dishes, pour some poaching syrup on top. Place some ice cream, whipped cream or sorbet on top.

Makes 4-6 servings

Banana Bread with Yogurt and Raisins

Banana bread with yogurt and raisins

Here it is — the latest in my “bought too many bananas so I’m gonna make banana bread” banana bread.

This one is moist, gently warmed with cinnamon and studded with raisins (although you could substitute dried cherries or cranberries and such). It looks lovely, both whole and when sliced. And I can tell you that all my usual tasters have said it was delicious.

Banana Bread with Yogurt and Raisins

• 2 cups all-purpose flour

• 1 teaspoon ground cinnamon

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 2/3 cup sugar

• 1/3 cup vegetable oil

• 1 teaspoon vanilla extract

• 2 large eggs

• 1/2 cup plain yogurt (or dairy sour cream)

• 3 ripe medium bananas, mashed

• 1 cup raisins

Preheat the oven to 350 degrees. Lightly grease a 9”x5”x3” loaf pan. Mix the flour, cinnamon, baking soda, baking powder and salt in a bowl and set aside. Mix the sugar and vegetable oil together in the bowl of an electric mixer set at medium speed for 1-2 minutes or until thoroughly combined. Add the vanilla extract and eggs and beat them in until well combined. Add the yogurt and bananas and blend them in thoroughly. Add the flour mixture and blend it in. Fold in the raisins. Spoon the batter into the prepared loaf pan. Bake for about one hour or until a cake tester inserted into the center comes out clean.

Makes one loaf

Banana Chocolate Muffins

Before my cousins came for a long visit over the Memorial Day weekend I stocked up on all the foods they loved. We ate most of it, but Leslie told me that Neil also needed foods with potassium so I bought several bananas.

He ate a few.

Still. I bought too many. As usual. There were 3 left over.

So, banana muffins. These, with chocolate because, why not?

banana chocolate Muffins

• 3 ounces semisweet chocolate

• 1-3/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/3 cup sugar

• 1/4 cup vegetable oil

• 1 large egg

• 1 teaspoon vanilla extract

• 3 ripe bananas, mashed

• 3/4 cup water

• 2 teaspoons cider vinegar

Preheat the oven to 400 degrees. Lightly grease a 10 muffin tins. Melt the chocolate and set it aside to cool. Combine the flour, baking soda, baking powder and salt in a bowl and set it aside. Beat the sugar and vegetable oil together in an electric mixer at medium speed for a minute or so or until well combined. Add the egg and vanilla extract and beat to blend ingredients thoroughly. Add the bananas and mix them in. Add the dry ingredients and beat for 1-2 minutes to blend them in thoroughly. Combine the water and cider vinegar, pour into the batter and beat the ingredients for 1-2 minutes or until thoroughly blended. Fill muffin tins with equal amounts of the batter. Spoon equal amounts of chocolate on top of each and use a knife to swirl some chocolate into each muffin. Bake for 20-25 minutes or until a cake tester inserted into the center comes out clean. Let the muffins cool for 15 minutes before removing them.

Makes 10

Blueberry Granola Crisp

In my neck of the woods the blueberries are fabulous.

Just in time for a dessert trying out a new riff on my usual granola crust.

It went well…..

Blueberry Granola Crisp

Crust:

• 1 cup granola

• 1/3 cup all-purpose flour

• 1/3 cup raisins, optional

• 3 tablespoons brown sugar

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 5 tablespoons butter or margarine, cut into chunks

Place the granola, flour, raisins, brown sugar, cinnamon and salt in a food processor and pulse the ingredients 2-3 times to distribute them evenly. Add the butter and pulse several times until the butter pieces become tiny and distributed evenly within the dry ingredients. Set aside.

Filling:

• 4 cups blueberries

• 3 tablespoons sugar

• 1 tablespoon lemon juice

• 2 tablespoons all-purpose flour

• 1/4 teaspoon ground cinnamon

Preheat the oven to 350 degrees. Place the ingredients in a baking dish, toss to distribute the ingredients evenly. Cover the fruit with the granola mixture. Bake for about 30-35 minutes or until the crust is brown and crunchy.

Makes 4-6 servings

Banana Applesauce Muffins

Banana Applesauce Muffins

We were thrilled, LUCKY, this year to be able to have a real Seder with most (9) of our immediate family (and Elijah for a moment or two of course).

The adults were all vaccinated and the kids had quarantined, so we felt safe. It was glorious. Our youngest grandchild was reluctant to ask the four questions so we all asked because, why not!

I tried out a new charoset which my family declared was “the one!”

I actually ran out of fresh horseradish for the first time ever!

As usual I had bought a ton of fruit because my grandkids are huge fans. But as usual, there were leftover bananas — but only two! And this year there was also some leftover homemade applesauce.

So, after the holiday I revised one of my banana muffin recipes to accommodate what I had. The result: moist, tender, not too sweet Banana-Applesauce Muffins. These are plain but you could add blueberries, chocolate chips, a swirl of melted chocolate, chopped nuts and so on.

Banana Applesauce Muffins

• 1-1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 6 tablespoons vegetable oil

• 1/3 cup sugar

• 1 large egg

• 2 bananas, mashed

• 1/2 cup applesauce

• 1 teaspoon vanilla extract

Preheat the oven to 400 degrees. Lightly grease 10 muffin cups. Mix the flour, baking soda, baking powder, salt and cinnamon together in a bowl. In the bowl of an electric mixer (or use a hand mixer) beat the vegetable oil and sugar together on medium speed for about 2 minutes or until well combined. Add the egg and beat it in until thoroughly combined. Add the mashed bananas, applesauce and vanilla extract and beat for another minute or until the ingredients are well blended. Spoon equal amounts of the batter into the prepared muffin cups. Bake for 18-20 minutes, or until a cake tester inserted into center of muffin comes out clean.

Makes 10

Banana Coconut Streusel Muffins

Another day, another leftover banana. Or two. Or three.

So I made these muffins.

The coconut shreds gave the streusel an even crispier texture than usual and was a really satisfying contrast to the soft cake part.

Remember these for Purim mishloach manot.

Banana Coconut Streusel Muffins

 Streusel:

• 1/3 cup brown sugar

• 3 tablespoons all-purpose flour

• 2 tablespoons shredded coconut

• 1/8 teaspoon cinnamon

• 1-1/2 tablespoons solid coconut oil (or butter, shortening or margarine)

Make the streusel: mix the brown sugar, flour, coconut and cinnamon in a small bowl. Add the coconut oil and work it in with fingers or a knife until mixture is crumbly. Set aside.

 Muffins:

• 1-1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon cinnamon

• 3 bananas, mashed

• 6 tablespoons vegetable oil

• 1/2 cup sugar

• 1 large egg

• 1 teaspoon vanilla extract

Preheat the oven to 400 degrees. Lightly grease 10 muffin cups. Mix the flour, baking soda, baking powder, salt and cinnamon together in a bowl. In another bowl mix the bananas, vegetable oil, sugar, egg and vanilla extract until well blended. Spoon the banana mixture into the flour mixture and stir until just until combined. Spoon the batter into the prepared muffin cups. Top with the streusel mixture evenly over each muffin. Bake for 18-20 minutes, or until a cake tester inserted into center of muffin comes out clean.

Makes 10

Banana Muffins with Oat Streusel

It may be a new year but some things never change.

I bought too many bananas again and I cannot bring myself to throw away good, usable food.

So I made Banana Muffins with Oat Streusel.

Bringing them to a friend.

Remember these — not just a good breakfast, brunch or nosh — they make perfect mishoach manot for Purim (begins at sundown on February 25th).

BANANA MUFFINS WITH OAT STREUSEL

Muffins: 

• 1-3/4 cups flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 3/4 teaspoon salt

• 1 teaspoon cinnamon

• 3 very ripe bananas, mashed

• 3/4 cup buttermilk or sour milk

• 1/4 cup honey

• 3 tablespoons vegetable oil

• 1 large egg

• 1-1/2 teaspoons vanilla extract

• streusel

Preheat the oven to 400 degrees. Lightly grease 10 muffin tins. Mix the flour, baking soda, baking powder, salt and cinnamon in a bowl. In a separate bowl, mix the bananas, buttermilk, honey, vegetable oil, egg and vanilla extract. Add the liquid ingredients to the dry ones and mix only long enough to combine thoroughly. Spoon the batter into the prepared muffin tins. Scatter the streusel evenly on top of each muffin. Bake for 22-25 minutes or until a cake tester inserted into the center comes out clean.

Makes 10

Streusel: 

• 3 tablespoons flour

• 2 tablespoons old fashioned oats

• 2 tablespoons sugar

• 1 tablespoon butter

In a bowl, mix the flour, oats and sugar. Cut the butter into small pieces and work into the flour mixture with your fingers until the mixture is crumbly. Set aside.

Lemon Blueberry Bread

My cousins are coming for New Years! All is well. We have all quarantined and isolated and done what we had to, tested and so on. We are all set!

So — we will have our usual, long New Year sleepover celebration.

For us, New Year’s Eve is an hors d’oeuvre fest. I wrote about that last week.

But then life goes on with the usual meals. We usually have a late breakfast, mid-afternoon snack and then dinner.

Breakfast — smoked salmon, whitefish, bagels, pickled herring. You know the drill.

After a couple of days it gets to be a bit overkill, so breakfast boils down to eggs. Period. With some sort of bread. Usually quick bread. Usually lemon. Frequently with blueberries.

Here’s this year’s version:

Lemon Blueberry Tea Bread

• 6 tablespoons butter or margarine

• 1/2 cup sugar

• 2 large eggs

• 2 teaspoons finely grated lemon peel

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 3/4 teaspoon salt

• 1 cup milk

• 1 teaspoon vanilla extract

• 1 cup fresh blueberries

Preheat the oven to 350 degrees. Grease an 8-1/2” x 4-1/2” x2-1/2” or  9" x 5" x 3" loaf pan. In the bowl of a mixer set at medium speed, beat the butter and sugar together for 1-2 minutes or until the mixture is well blended. Add the eggs and lemon peel and blend them in thoroughly. Mix the flour with the baking powder, baking soda and salt in a small bowl. Mix the milk and vanilla extract. Add the dry ingredients in thirds alternating with the milk mixture and beat to blend ingredients thoroughly. Fold in the blueberries. Pour the batter into the prepared pan. Bake for about 40-50 minutes or until a cake tester inserted into the center comes out clean. Cool the bread in the pan for 10 minutes, then invert onto a cake rack to cool completely.

Make one bread

Mixed Fruit Jam

When people talk about Thanksgiving leftovers, it usually means the turkey, maybe stuffing and cranberries. And there are the inevitable conversations about pot pie and sandwiches, salad, soup and so on.

But this year was a strange one; we were only four for dinner, instead of the usual 20 or so. And while we did have a big turkey (plenty of leftovers days!) I scaled back on the other stuff, so only one meal of leftover stuffing, sweet potatoes and Brussels sprouts.

On the other hand, I had bought loads of fruit and we ate a lot of it and yet we had too much leftover. I had my fill of grapes and apples. I already had a couple of extra bags of cranberries in my freezer.

So I made it into jam, which was perfect on the leftover challah. I also have some in my fridge to use in our family Fanny cookies. It’s also delicious inside blintzes (topped with sour cream or whipped cream) or on top of ice cream for a Hanukkah dairy meal.

It also makes a lovely, edible gift for the holidays.

I made a whole recipe, but this is easily halved.

Mixed Fruit Jam

• 6 cups seedless grapes

• 2 cups fresh cranberries

• 2 apples, peeled and chopped

• 1/4 cup crushed crystallized ginger

• 3 cups sugar

• 1 cup orange juice

• 6 whole cloves

• 2” piece cinnamon stick

Place the grapes, cranberries, apples and crystallized ginger in a deep saucepan. Add the sugar and briefly stir the ingredients. Pour in the orange juice. Add the cloves and cinnamon (place in cheesecloth or a small muslin bag if desired). Bring the mixture to a boil, reduce the heat and simmer for about 2 hours, stirring occasionally, or until the mixture has thickened. Discard the cloves and cinnamon stick. Puree with a hand blender or in a food processor. Let cool, place in storage containers and refrigerate.

Makes about 4 cups