Blunt Mom and Colic

ramblings from a tired and sarcastic mom


Leave a comment

Lemon Zucchini Amish Friendship Bread Muffins

IMG_4650

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.

Advertisements


Leave a comment

Pancetta & Cheddar Amish Friendship Bread Muffins

IMG_4648

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.


Leave a comment

Vanilla Blueberry Amish Friendship Bread Muffins

Image

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.