Blunt Mom and Colic

ramblings from a tired and sarcastic mom

Strawberry Cheesecake Amish Friendship Bread Muffins

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Strawberry Cheesecake Amish Friendship Bread Muffins

Ingredients:

  • 1 cup Amish Friendship Bread Starter
  • 1 cup canola oil
  • 1 cup milk
  • 1 small pkg cheesecake instant pudding mix
  • 3 eggs
  • 1 tsp vanilla
  • 1 cup sugar
  • 1.5 tsp baking powder
  • .5 tsp salt
  • .5 tsp baking soda
  • 3 cups flour
  • 8 oz frozen strawberries, defrosted, mashed with fork

Cream cheese filling:

  • 12 ounces cream cheese
  • 1/4 cup plus 2 tablespoons sugar
  • 1 egg

Directions:

  1. Preheat oven to 325.
  2. Mix all wet ingredients in Kitchenaid mixer. Incorporate dry ingredients one at a time. Fold in strawberries.
  3. Scoop muffin batter into liners in pan.
  4. Mix cream cheese with sugar until well blended, then stir in egg.
  5. Top with 1 tsp. cream cheese filling
  6. Bake for 25 minutes until golden brown on top and a toothpick inserted comes out clean.


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Lemon Zucchini Amish Friendship Bread Muffins

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Ingredients:

  • 1 cup Amish Friendship Bread Starter
  • 3 eggs
  • 1 cup milk
  • 1/3 cup sour cream
  • 1.5 tsp baking powder
  • .5 tsp sea salt
  • .5 tsp baking soda
  • 1 tsp vanilla extract
  • 1 small box lemon pudding mix
  • zest of one lemon
  • 2 2/3 cups flour
  • 1 medium zucchini, grated or finely julienned

Directions:

  1. Preheat oven to 325ºF.
  2. Combine wet ingredients in order in the kitchenaid mixer, add in the dry ingredients one at a time until incorporated.
  3. Fold in the shredded zucchini.
  4. Scoop into lined muffin pans. Bake 20-25* until golden and a toothpick inserted comes out clean.

Glaze instructions:
Mix 3-4 TBS powdered sugar with 1 TBS freshly squeezed lemon juice. Spoon over the top of cooled muffins. Dust with powdered sugar.


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Pancetta & Cheddar Amish Friendship Bread Muffins

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Ingredients:

  • 1 cup Amish Friendship Bread Starter
  • 1 1/3 cup milk
  • 3 eggs
  • 1.5 tsp baking powder
  • .5 tsp sea salt
  • .5 tsp baking soda
  • 3 cups flour
  • 5 oz. pancetta, cooked & drained
  • 1 cup shredded cheddar cheese
  • 1/4 cup shredded taco blend cheese

Directions:

  1. Preheat oven to 325.
  2. Mix all wet ingredients in Kitchenaid mixer. Incorporate dry ingredients one at a time. Fold in pancetta and cheese.
  3. Scoop muffin batter into liners in pan. Bake for 20-25 minutes until golden brown on top and a toothpick inserted comes out clean.


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Vanilla Blueberry Amish Friendship Bread Muffins

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Ingredients:

  • 1 cup Amish Friendship Bread Starter
  • 1 cup milk
  • 1 tsp. vanilla
  • 1/3 cup Greek vanilla yogurt
  • 1 small pkg. vanilla instant pudding mix
  • 1.5 tsp. baking powder
  • .5 tsp sea salt
  • .5 tsp baking soda
  • 1 cup sugar
  • 2 cups flour
  • 1 cup frozen blueberries, defrosted, rinsed, drained and tossed with 1/4 cup flour

Directions:

  1. Preheat oven to 325.
  2. Mix all wet ingredients in Kitchenaid mixer. Incorporate dry ingredients one at a time. Fold in blueberries.
  3. Scoop muffin batter into liners in pan. Bake for 25 minutes until golden brown on top and a toothpick inserted comes out clean.


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Double Chocolate Marshmallow Friendship Bread

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Ingredients
  • 1 cup Amish Friendship Bread Starter
  • 3 eggs
  • 1 cup oil
  • 1 cup milk
  • 1 cup sugar
  • 1.5 Tbs vanilla extract
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/3 cups flour
  • 1 small box Hershey’s Chocolate Pudding mix
  • 1 cup Hershey’s semi-sweet chocolate chips
  • 1 cup mini marshmallows

Directions:

  1. Preheat oven to 325° F (165° C).
  2. In a Kitchenaid mixing bowl, add all wet ingredients and mix well. Incorporate dry ingredients one at a time. Fold in chocolate chips and marshmallows.
  3. Grease two Pyrex loaf pans with canola oil.
  4. Pour the batter evenly into two pans.
  5. Bake for 50 minutes, or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean. Cooking time varies according to the size of pan you use.