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Pound cake recipe for muffins????

15 years ago

I bake very little and find that muffins work better for us than cakes. I usually freeze most of them and take out what we'll use, as needed. We're just not real big on desserts...a little goes a long way. I have a cranberry pecan orange pound cake recipe from Fresh Market that I'd like to use for muffins instead. I'll post the recipe if need be.

Any thoughts or opinions from you bakers will be appreciated.

jude

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Comments (5)

jude31
Original Author
15 years ago
I forgot to mention that I don't know why but I much prefer muffins to cupcakes which would probably make more sense. I guess it's the texture.
triciae
15 years ago
No problem, just make the batter as per your recipe & bake in muffin tins. I spray even non-stick pans with Baker's Joy or coat with my homemade equivilent. Watch the baking time. Depending on your oven they'll take 15 minutes (give or take a couple minutes). Actually, most of my muffins bake for about 25 minutes at 350 degrees. Many recipes call for baking muffins at 375 degrees but I prefer the crust at the lower setting.

BTW, there are only two of us also & I prepare a lot of stuff in muffins tins (single serving size) even meatloaf, stuffing, potato dishes, etc. as well as quick breads. They look cute & we're much less likely to over eat.

/tricia
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jude31
Original Author
15 years ago
Thanks /tricia. Interestingly enough, I still can over eat. I just love food! I've only made meatloaf in muffin tins one time when a grandaughter, whose entire family, except the "mama", hates meatloaf was visiting. I think I used some mexican type seasonings and called them something besides meatloaf muffins but I don't think she was really fooled. I think kids pick up quickly on what parents like/don't like and her father very vocally says he doesn't like meatloaf.

jude
teresa_nc7
15 years ago
Jude,
There are cute little mini loaf pans on the market also. I can get 6 mini loaves out of one large banana bread recipe.

Here is a muffin recipe that tastes like pound cake to me!

Sour Cream Muffins

2 eggs, beaten
1 cup sugar or less
1/2cup vegetable oil
1/2t vanilla
1/4t grated nutmeg
2 cups self-rising flour
1 cup sour cream
1 cup fresh blueberries, optional

Mix egg, sugar, oil, vanilla, nutmeg. Stir flour into wet alternately with sour cream. Fold in blueberries. Put into 12 greased muffin cups or paper lined cups.
Bake at 400 F for 15-20 minutes. Makes 12 muffins.

When I make these w/o the blueberries, I brush the still warm from the oven muffins with melted butter and sprinkle the tops heavily with cinnamon sugar. Yummm....

Teresa
jude31
Original Author
15 years ago
Teresa, that recipe is calling my name. If I do have a choice of cake, it's always pound cake and I love the idea of cinnamon sugar. And...self-rising flour! What's not to like about that. Thanks a bunch and enjoy your weekend. It sounds awesome.

jude

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