Wake Up to Sweet Potato Muffins

*Disclosure- I received the mentioned product courtesy of the sponsor for the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.


We're seeing a noticeable change in the weather here. Days are getting shorter, nights are a tad bit chillier, and we can comfortably keep the air off and doors open most days. Y'all, it's almost fall. I know that probably puts a spring in most of your steps, but I mourn the death of summer. I'll take beach days over pumpkin patches and cold smoothies over pumpkin spice lattes. Actually, if we could hold off on pumpkin spice everything for a little longer, I'd be cool with that, thanks. I will admit, though, that I did have a slight craving for something fall flavored (hold the pumpkin, please) and ended up whipping up a batch of Sweet Potato Muffins from Golden Blossom Honey's recipe page earlier this week. 

I always have sweet potatoes on hand because they are one of my favorite foods, but this is a first for me to incorporate them into baked goods. I simply microwaved the potato for 5 minutes, which make the pulp scoop away from the skin easily, and result was a muffin that baked up soft, moist, and delicious. 

These muffins are so good right out of the oven, but are yummy for breakfast too. I just pop one in the microwave for 20 seconds or so, then enjoy with a steaming mug of tea. Mmmm! If you're itching for fall to hurry up and roll around, put these muffins on your radar. Even if you're not, like me, make them anyway. They are delicious and I bet you end up loving them!

Ingredients

1 sweet potato or yam
1 1/2 cups flour
1/8 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon allspice
1/4 teaspoon ground cloves
6 tablespoons butter, room temperature
2/3 cup brown sugar
2 eggs, lightly beaten
1/2 cup milk
3/4 cup GOLDEN BLOSSOM HONEY

CLICK HERE FOR FULL RECIPE

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!

Are you looking forward to fall or do you want summer to stick around a bit longer?

Muffins With A Cherry On Top

*Disclosure- I received the mentioned product courtesy of the sponsor for the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.


I planted a cherry tree last summer and got excited when I saw a few little cherries starting to sprout off of it. My excitement turned out to be short lived since the few that popped up were quickly gobbled up by the birds. I also planted a few blueberry bushes and will say that I fared better there, but not by much, netting myself a grand total of 4 blueberries between two bushes. Shortly put, I'm not having much luck with my garden this year. While I won't be making any fruit pies with my garden haul any time soon, I did pull out this Cherry Muffin recipe from Golden Blossom Honey earlier this week to serve with dinner. Since it called for dried cherries instead of the fresh variety, I knew it was a doable recipe for me since I always have dried cherries and blueberries on hand.

With 4th of July less than a week away, I thought this might also make a great addition to your festive picnic spread. When I think of fruits for Independence Day, cherries are always at the top of my list. You can use any of the dried cherries from your grocer's baking aisle, but, and I know I've said it before, I love using the Michigan Cherries from Costco's baking aisle. They are sweet and plump and don't dry out in your baked goods. Let's chuck the cherry pie this year and whip up some muffins instead. Or, serve both. I'm one who thinks you can never have too many cherry dishes on the table anyway. 

Ingredients

1/2 cup GOLDEN BLOSSOM HONEY
1/3 cup melted butter
2 eggs
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup boiling water
1 cup dried cherries or dried blueberries
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

CLICK HERE FOR FULL RECIPE

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!

Taste of Fall: Glazed Apple Raisin Muffis

Disclosure- I received the mentioned product courtesy of the sponsor for the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.


Pumpkin spice, this pumpkin spice that. I'll be the first to admit that I am always down for pumpkin recipes at the first sign of fall, but in all honesty I think the apple is way overlooked here. I actually get more excited to find good apple recipes in the autumn and nearly clap with joy when the first of the harvest hits the store shelves. There are so many different apple varieties, how could you not love all the recipe possibilities here? While I was doing my grocery shopping last week, I loaded up on two paper bags full of a variety of apples. I didn't have any recipes in mind when I purchased them, but I knew that I would soon put them to good use. I did go to my trusty source, Golden Blossom Honey, and ended up saving a few recipes that I can't wait to try soon. One recipe immediately grabbed by eye because it was just screaming with all the flavors of fall that I love: Glazed Apple Raisin Muffins. 

With a sticky-bun type of a bottom, I couldn't decide if these were more of a side dish or a dessert. Either way, they were awesome! I do have a few tips for making these. Do not overfill the glaze in the bottom of the cups because it does liquefy and  will run over the pan. You could always place a cookie sheet under your muffin tin to prevent messy spills. Also, remove the muffins from the tin while they are still warm. Do not let the glaze cool completely or you won't be able to remove the muffins from the tin. You could also put the glaze on top of the muffins instead of on the bottom if you prefer. Make sure you eat one fresh out of the oven. They are roll your eyes into the back of your head good when you take a bite. Thankfully, this recipe makes at least 12 muffins because you are going to want to eat more than one. 

Ingredients

Glaze:
3 tablespoons butter, room temperature
1/3 cup brown sugar
4 tablespoons granulated sugar
1 tablespoon GOLDEN BLOSSOM HONEY
2 teaspoons water
Muffins:
1/2 cup GOLDEN BLOSSOM HONEY
1 egg
1/4 cup vegetable oil
1 cup apple juice
2 cups flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 cup raisins
1 cup finely chopped Granny Smith apple

CLICK HERE FOR FULL RECIPE 


You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!

 

 

Apple or Pumpkin? Which fall flavor do you prefer more?

 

 

 

Banana Chocolate Chip Muffins

*Disclosure- I received the mentioned product courtesy of the sponsor for the purpose of this review. All opinions are genuine, based on my experience with the product, and have not been influenced by promotional items.


Every Sunday morning, we do our grocery shopping. As soon as we are done, we always go to the bakery and treat ourselves to a muffin. We didn't do our normal shopping on Easter Sunday, so I missed getting a muffin this week, which left me feeling a little cheated. So, I went recipe hunting on Golden Blossom Honey to see what they had to offer to give me my muffin fix this week. I just so happened to have every ingredient on hand for these Banana Chocolate Chip Muffins, so I quickly whipped up a batch.

"Babe! What are baking? Smells awesome!" - Jason
"Can I have a muffin? You don't need them ALL for photos do you? You aren't going to eat one before me are you?" - Allison

I can't remember the last time a recipe had my family hanging around with baited breath, waiting to dive in, but these muffins definitely piqued their interest! They were so tasty, I am a little embarrassed to admit, I ate 3 today!

Ingredients

2 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup melted butter
1/2 cup GOLDEN BLOSSOM HONEY
1/4 cup milk
1 teaspoon vanilla
3-4 ripe bananas mashed (1 1/3 cups)
1 cup semisweet chocolate chips

CLICK HERE FOR FULL RECIPE 

You can find this recipe, as well as many more delicious recipes right on the Golden Blossom Honey recipe page! Be sure to follow Golden Blossom Honey on Facebook and Twitter to stay up to date on new products and promotions.

If you like this recipe, be sure to come back every Friday, where I feature a new recipe from Golden Blossom Honey!

What is your favorite kind of muffin?

Apple Pumpkin Walnut Muffins

Last month, in the height of pumpkin flavored everything, I was craving some pumpkin muffins. I wanted something with a little extra oomph though, and since apples were on sale, I decided to combine the two and bake up these Apple Pumpkin Walnut Muffins. When they came out, I immediately thought "These taste like Thanksgiving!" So, instead of traditional dinner rolls, we will be serving up these muffins at our Thanksgiving dinner this year. They are so moist, delicious, and make the house smell amazing while they are baking. They are definitely my new favorite muffin!

Ingredients:

1 2/3 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 tsp ground cinnamon
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup pumpkin puree (not whole pumpkin/pumpkin pie filling)
2 large eggs
1/2 cup vegetable oil
1 cup peeled, cored chopped apple (any sweet apple will do)
3/4 cup chopped walnuts
1 tsp pure vanilla extract

Directions:

• Preheat the oven to 375 degrees F. Grease muffin cups or line muffin pan with greased muffin liners.

• In a large bowl, whisk together the flour, sugar, cinnamon, salt, baking powder, baking soda, ginger and cloves. 

• In a separate bowl, whisk together the pumpkin puree, eggs, oil apple, walnuts and vanilla.

• Add the wet ingredients to the dry, stirring to combine until just moistened. Pour the filling into the muffin cups until they are 3/4 full.

• Bake for 20 minutes, or until a toothpick inserted through the center comes out clean.

• Cool for 10 to 15 minutes. Serve.

What is your favorite kind of muffin? Do you serve muffins or dinner rolls for Thanksgiving?