Monday, March 23, 2015

Reuben Sandwich Muffins

This muffin was inspired by the Cornered Beef left overs I had this week.  I cooked up a nice one in  crockpot last week, and had quite a bit left over.  When Corned Beef goes on sale the week of St. Patrick's day, I always buy one or two. It has become a seasonal treat the way turkey is at Thanksgiving time. One of Steve's favorite sandwiches is the Reuben Sandwich, which is reason number #2 for this muffin. I was looking at my left over Corned Beef and thought why not a Reuben Sandwich in Muffin format.  So here they are.  They turned out delicious, and were very good served with potato salad.

Begin by gathering your ingredients:

2 cups Corned Beef cooked and chopped
8 oz of Sauerkraut, well drained.

10 oz  Swiss, Provolone or Monterey Jack Cheese (this will be 2-3 cups shredded)

1/4 cup finely chopped onions

One recipe for 24 rolls (For this I used Rhodes frozen dough/rolls).  You will be using 2 rolls for each muffin. Stretch and roll each piece of dough flat to where it is about 4 inches across its base.

 Corned Beef for your first layer.

Top with minced onion.  I added onion to these, because I love the little bit of onion flavor and crunch added to it.  I realize it isn't typically used in a Reuben Sandwich, so put it on or leave it off as you like.

Next  a layer of Sauerkraut.

Finally top with cheese.

You can adjust the amounts as you like, but don't be shy, put as much as you can get on them.

Take another rolled out piece of dough...

...and place on top of the filling.

It will look a little like hamburger buns at this point.

You will bring the muffin together by stretching the top dough over the bottom dough….

… tucking it underneath little by little…. you go around the muffin...

….until it is evenly tucked in underneath the entire muffin. 

 It will look like this.

Place it in a well greased muffin pan.

Fill pan entirely and allow to rise about 30 minutes.

Bake at 350 degrees 15-20 minutes, or until golden brown.

Allow to cool slightly and then place into a nice serving bowl.

We like it served with mustard, but if you like it with Russian dressing as is traditionally done; by all means serve it  that way. 

Reuben Sandwich Muffins

Bread dough: 24 frozen dinner rolls (about 2 1/2 pounds)
2 cups chopped, sliced or shredded Corned Beef (already cooked)
8 oz Sauerkraut (well drained)
1/4 cup diced onion
10 oz Cheese such as Swiss, Provolone or Mozerella, shredded

  1. Preheat oven to 350 degrees.
  2. Begin by thawing dough if it is frozen.
  3. Stretch and roll out the rolls until they are 3-4 inches across.
  4. Layer the ingredients on top of 12 of the rolls as follows: beef, onion, sauerkraut, cheese.
  5. Place a second piece of flattened dough on top.
  6. Seal together into one muffin, by stretching the top dough around and behind the bottom dough until you have evenly tucked it under the entire muffin.  You should have a roll shape. See pictures above for example.
  7. Place into a 12 cup muffin pan.
  8. Allow rolls to raise 30 minutes.
  9. Bake 15-20 minutes, until lightly golden brown.
  10. Allow to cool about 5 minutes, then remove from muffin tin and serve.


Thursday, March 19, 2015

Pizza Pie Meal in a Muffin

These little Muffin Tin Pizza Pies are made with pie crust, Italian sausage, tomato sauce, vegetable toppings and Mozerella Cheese,  prepared in a muffin tin to make a delicious  "Meal in a Muffin". If you have your meat, sauce and dough prepared ahead of time,  they go together in minutes. Marie and Elizabeth came over the day I made these.  We were all three working on blog posts and and having a wonderful day cooking, taking pictures, blogging and eating. These were a perfect meal to make and post about while we were together, because they are a no brainer to put together, and believe me when I get in the middle of chatting, blogging and picture taking with the girls, I need something that is a "no brainer".

I have been sending muffins with Marie and Elizabeth and their families quite often this month, because my "guys" have been away, and since  I have been doing muffins all month, I have need of some extra "eaters" to take them off of my hands. They bless me by enjoying the goodies.  My grandson Winston calls muffins a "Muff".  He'll say "Where's my Muff?"  I think that is so cute.  So, here are the "Pizza Pie Muffs"; Hope you enjoy them.

Pizza Pie Meal in a Muffin

Prepared pie dough enough for 1 double crust : This is a link to my favorite pie crust
8 oz prepared pizza sauce
1/2 pound cooked pizza meat, such as Italian Sausage
1/2 to 1 cup each of chopped veggies such as onions, green peppers, black olives, mushrooms etc.
1/2 to 1 pound of shredded Mozerella Cheese
1 12 cup muffin tin (standard size)

The ingredients listed above are more of a suggestion than a solid recipe,  so enjoy yourself; add or take away toppings just the way you like. 


  1. Pre heat oven to 375 degrees.
  2. Roll the pie dough onto a floured surface.
  3. Use a glass, cup or biscuit cutter to cut circles big enough for each muffin tin. You will cut twelve for the bottom, and 12 for the top, using your scraps to re-roll enough for all 24 circles.  Use a cutter that is slightly smaller for the tops, as they don't need to be as big.
  4. Place the larger circles of dough into each muffin tin, pressing to form little pies neatly in each tin.
  5. Mix the meat with sauce.
  6. Spoon 2-3 tablespoons of meat and sauce into each pie.
  7. Top with vegetables of choice.
  8. Add 1-2 Tablespoons of shredded Mozerella cheese to each.
  9. Cover with top crust, pressing gently around the edges and smoothing slightly to help the top and bottom crust to adhere to each other.
  10. Cut one or two air vents in the top crust.
  11. Bake 15 - 20 minutes, or until crust is beginning to brown.
  12. Cool for about 5 five minutes before removing from pan.

I hope you enjoy these. We brought a big batch to the beach yesterday, and the kids devoured them, so they are definitely a kid pleaser. 

Tuesday, March 17, 2015

Cinnamon and Sugar Muffins with Essential Oil

I have seen this muffin with a variety of names over the internet: Snicker Doodle Muffins, Sugar Donut Muffins, Cinnamon and Sugar Donut Muffins, Sugar and Spice Muffins.  I changed the name of this post four times, trying to pick the name I liked best.  I ended up calling them just plain ol Cinnamon and Sugar Muffins…. and added the "with Essential Oils" part, because that is what best describes them.  The Cinnamon Essential Oil in these muffins really gives them a burst of delicious cinnamon flavor; more so than making them with cinnamon powder alone; even the house fills up with the lovely smell. I have made these several times, using White Whole Wheat Flour, and also using Barley and Oat flour combined.  They are great both ways. The Barley and oat version is a little more crumbly; somewhat like corn bread can be, which is because of the reduction in the gluten.  But they are tasty, and offer a little variation from wheat.  These are not gluten free, because the barley has gluten in it, but you could substitute the barley for a gluten free grain or flour if you wish.  I think sometimes it is a good idea to just take a little break from too much wheat even if you don't have gluten problems, so I have tried to vary my grains a bit.  If you make the barley and oat version, and wish to reduce the crumbliness of the muffin you can add 3/4 of a teaspoon of Xanthan Gum, which makes your gluten free baked goods less crumbly, but in my opinion not worth the extra time or money; you'll enjoy them either way. Happy Baking Everyone

Cinnamon and Sugar Muffins

¾ cup Barley Flour
1 Cup Oat Flour (I grind up rolled oats in the blender to make the oat flour)
1-½ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
1/2 cup butter
¾ cup Coconut Sugar, Sucanat or Organic granulated sugar
1 egg
¾ cup Buttermilk
4-5 drops Cinnamon Essential oil

Makes 12
Note: if you wish to use Whole Wheat Flour, just replace to Barley and Oat Flour with Wheat Flour totaling 1 3/4 cup.

For the Cinnamon Sugar Topping:
1/4 cup butter, melted
1/3 cup organic granulated sugar
1 tsp cinnamon


  1. Preheat the oven 400Âș.
  2. In a medium mixing bowl, whisk together the flour, baking powder, salt, nutmeg, and cinnamon.
  3. In a separate, bowl, combine oil, sugar, egg and buttermilk.
  4. Add dry ingredients and stir to combine.
  5. Add Essential Oils
  6. Coat your muffin pan well with nonstick cooking spray and divide the batter evenly among the cups.
  7. Bake for 15-20 minutes.
  8. Allow to cool for 5 minutes.

For the Cinnamon and Sugar topping:
Melt the butter in a small bowl.
Combine the white sugar with the cinnamon in another bowl.
Dip muffins in butter, then into the sugar/cinnamon mix.

These taste delicious served with a little butter.  Serve warm or cold.  Yum.

Friday, March 13, 2015

Peanut Butter Muffins

Peanut butter muffins remind me of when I was in High School.  Whenever we stayed the night at my friend Cindy T's  house, her Mom would cook the most wonderful food for us.  We all loved to stay over there.  I think to this very day, each of us remembers all the things she cooked for us…. just thinking of it now is making me hungry for homemade rolls stuffed with ground beef, cabbage and onion…mmmm that was so good.  I think Mrs. T's cooking and hospitality probably imprinted many things in my life, including a love to cook, and a love to enjoy the comings and goings of my kids. It is a good reminder that hospitality and good cooking served with love, creates a safe haven for young hearts and makes wonderful, cozy memories for our children, perhaps even touching their lives forever. (Thanks Mrs. T. and thanks  for sharing your Mom with us Cindy and Jami).

As you might have guessed, Peanut butter muffins are a memory from those days as well. Mrs. T made them for us. They were delicious, comforting and satisfying.  These are not "those" muffins, because I never got any of her recipes, but they are a wholesome Peanut Butter Muffin made with… yes you guessed it: "Peanut butter" and  whole wheat flour and…. most importantly; love. They are lightly sweet and are delicious especially when served up warm with butter and honey.  They make a wholesome and satisfying after school snack for the kids, and teenagers will gobble them up.

Peanut Butter Muffins

2 cups Whole Wheat Flour (I use White Wheat, which is a light whole wheat, and creates a nice almost white flour texture).
1 Tablespoon Baking Powder
1 tsp Sea Salt or Himilayan Salt (increase by 1/2 tsp if you are using unsalted peanut butter)
1 cup Coconut Sugar or Sucanat
1 cup Creamy Peanut Butter
1/4 cup butter softened
1 1/2 cup buttermilk
2 eggs
Optional additions: 1 cup chocolate chips, nuts, raisins or banana chunks or shredded coconut.


  1. Preheat oven to 400 degrees. 
  2. In a medium sized bowl, combine dry ingredients and mix together well.
  3. In a separate bowl combine remaining ingredients.
  4. Mix well with an electric mixer or by hand with a whisk. 
  5. Add wet ingredients to dry ingredients, and stir until thoroughly blended.
  6. At this point, you can add chocolate chips or any of the additions you may like. 
  7. Divide into prepared muffin tins.
  8. Bake 15 to 20 minutes.
  9. Serve warm with butter and drizzled with honey.
  10. Enjoy!

Delicious served hot, with butter and honey!