Easter muffins?

[luv2cook]

Okay. I admit. I am feeling just a tad whiney! I searched through the Easter threads that looked like Easter threads and found nothing that floated my whiney boat.

I want to make something for my hubby's office, my mom's office and my office. I don't want to do sugar cookies and cake is not good either and I thought maybe a muffin. Yeah, I know, Easter muffins? Well, if anyone has any better ideas, I'm open to suggestion.

I want it to be homemade as I'm known for it. What would be acceptable? We're talking about 13 people...help!

[RunnerKim]

I'm on a scone kick right now and have a staff meeting on the Monday after Easter and plan to bring in a couple of different varieties. Perhaps a Lemon-Poppyseed type would seem springy? Or perhaps a poundcake...

Kim

[Mamasue]

How about Coconut Cupcakes. These are delicious. You could lighten these up with margarine and low fat buttermilk. The frosting could be lightened up also. Make spring colored coconut for the topping. Yummmm http://www.cookinglight.com/bbs/smile.gif


* Exported from MasterCook *

Coconut Cupcakes

Recipe By :Serving Size : 18 Preparation Time :0:00
Categories : Cakes/Cupcakes/Icings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c unsalted butter -- softened
1 c granulated sugar
3 eggs
3/4 t pure vanilla extract
3/4 t pure almond extract
1 3/4 c all-purpose flour
1/2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c buttermilk
1 pkg shredded coconut -- (7 oz) divided

Heat oven to 325 degrees F. Line muffin tins with paper baking cups. In a large mixing bowl, beat butter and sugar with a hand mixer until very light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl with a spatula after each addition. Add vanilla and almond extracts and mix well.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add the dry ingredients to the batter in halves, alternating with the buttermilk. Mix until just combined. Fold in 1 1/3 cups {half the 7 oz. bag} of coconut.

Spoon batter into muffin cups, filling each to 1/4 inch below the top. Bake for 22 to 25 minutes, until cupcakes are just brown around the edges and a toothpick inserted in the center comes out clean.

Cool cupcakes in the pan for 10 minutes. Then transfer to a wire rack to cool completely. Frost with Cream Cheese Icing and sprinkle with remaining coconut.

Makes 18 cupcakes

Cream Cheese Icing

8 oz. package cream cheese, softened
1/2 c unsalted butter, softened
1/2 t pure vanilla extract
1/4 t pure almond extract
3 c confectioners' sugar, sifted

In a large mixing bowl, blend together cream cheese, butter, and vanilla and almond extracts with a hand mixer. Add confectioners' sugar and blend until smooth.

Makes about 2 1/2 cups icing, enough for 18 cupcakes.

Source:
"food4epicurious.com, gail's swap"

[Beth]

Lemon Poppyseed was my first thought also. I have also made sour cream poppyseed and loved them with fresh starwberries. Blueberries and raspberries say spring to me too.

If you like scones, I have made some with madarin oranges that are good, and one with a jam filling between two layers that is kind of special. All this talk about scones has me wanting to bake some soon, but I'll be baking Hot Cross Buns for Friday!

[luv2cook]

how easy are scones to make? I'm not the best baker - screw up more than I succeed - is the recipe for lemon poppyseed somewhere? Are blueberries or strawberries in season?

[smpv]

Here is one from CL 1996


* Exported from MasterCook *

Lemon-Poppy Seed Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Baked Dec '96
Miscellaneous Muffins


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups all-purpose flour
1/2 cup sugar
2 tablespoons poppy seeds
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 (8-ounce) carton lemon low-fat yogurt
1 large egg -- lightly beaten
Cooking spray

Preheat oven to 400º.

Combine first 6 ingredients in a medium bowl; make a well in center of mixture. Combine oil, rind, juice, yogurt, and egg; stir well. Add to dry ingredients, stirring just until moist.

Spoon batter into each of 12 muffin cups coated with cooking spray.

Bake at 400º for 14 minutes or until golden. Remove muffins from pan immediately; place on a wire rack.

Source:
"Cooking Light, December 1996, p.120"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:14"

- - - - - - - - - - - - - - - - - - -

Per serving: 169 Calories (kcal); 5g Total Fat; (25% calories from fat); 4g Protein; 28g Carbohydrate; 17mg Cholesterol; 208mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates

NOTES : Grate only the yellow-colored part of lemon rind. Grate rind before extracting juice. Make muffins ahead, and freeze.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4051 0 0

[BeckyM]

Another thought to go with the Coconut Cupcakes or any type of muffin with frosting:

My mother's birthday often falls on Easter, so we used to always make her an Easter / Birthday cake. For decoration, we would color some coconut green (with food coloring) and mound it into several "nests" on top of the cake. Then we would fill each nest with tiny jelly beans. I was thinking you could do something like that on top of each muffin or cupcake. You could even substitute Easter M&M's for the jelly beans if (like me) you prefer chocolate. http://www.cookinglight.com/bbs/biggrin.gif

Personally, I am making the Apple Buttermilk Coffecake to take to my sister-in-law's for the Easter weekend. My husband said just looking at the picture made him hungry, and with the good reviews here, that decided it!

[luv2cook]

Yeah, I read something about the jelly beans and thought that was a great idea. But the question is do most people like coconut? Don't know. I hven't had good luck with a lot of muffin recipes - either flat or not good - the banana ones were the only ones I found that were actually tasty so far....<sigh>

[m4star]

I'm really loving the carrot cake bar recipe (available on this site). They are low cal (121 per bar) and would be simply decadent with some light glaze drizzled on top while warm.

[Mbart]

This may be too childish, but I have made cupcakes to look like little Easter baskets...frost green, or do the dyed coconut thing, add a couple jelly beans, and then take red licorice twists, and poke into opposite sides of the cupcake to make the handle of the easter basket. It was a big hit with kids, but with adults....well, just thought I'd throw it out there!

Hope you find something you like!

[bookworm]

This might be too late but how about the Morning Glory Muffins or this recipe I cut out of a magazine.

MINI-CHEESECAKE BASKETS

Ingredients
Mix 2 (8 Ounce) Packages Cream Cheese, Softened
½ Cup Sugar
½ Teaspoon Vanilla
Add 2 Eggs
Place 12 Vanilla Wafers On Bottom Of 12 Paper Lined Muffin Cups

Instructions
Pour Cream Cheese Mixture Into Muffin Cups. Bake At 350° For 20 Minutes Or Until Centers Are Almost Set. Cool. Refrigerate 2 Hours Or Overnight. Sprinkle With Coconut And Jelly Beans Just Before Serving. Shape Licorice To Make Basket Handles.