Cinnamon and Sugar Teddy Bear Muffins with Strawberry Butter

We enjoyed these adorable muffins at a baby shower my daughter hosted recently.  They were wonderful with the strawberry butter my daughter made, but they would be great with most any of my Very Berry Butters.  When I first saw a friend make the teddy bear muffins years ago, I just had to have the pan. The John Wright Classic Gourmet Cast-Iron Teddypan is now considered vintage; but you can find various internet sources for it, and you could use this recipe in most any cast-iron muffin pan.

I feel I've simplified the process and eliminated all of the kinks in working with this intricate pan for you.  A denser muffin is an ideal candidate for this pan; and after trying several recipes, I decided this simple, eggless muffin worked best.  I did enhance it with cinnamon and sugar; but you can make it totally plain, if you prefer.

                                                   So Whimsical...

                                                        Oh My!

As adapted from the vintage Woman's Day Encyclopedia of Cookery, Volume 8, page 1193, recipe for Eggless Muffins

Makes approx. 12-14 muffins

Ingredients

The Muffins

• For greasing the pan...approx. 3 TB margarine or shortening per pan
• 2 c. sifted plain, all-purpose flour
• 1 TB baking powder
• 3/4 tsp. salt
• 1 TB granulated sugar
• 1 1/4 c. cold water
• For sprinkling on the muffins...1/2 c. granulated sugar & 2 1/2 tsp. ground cinnamon

The Strawberry Butter (or...raspberry, blueberry or blackberry butter)

• For ingredients and directions see my Very Berry Butter.

                                            Just Waiting To Be Filled!

                                              Playful Little Teddies ...

                                                For Girls or Boys!                                           

Directions

(Before initially using cast-iron pans, they should be pre-seasoned according to the manufacturer's directions.)

1. Preheat the oven to 400º.
2. For each pan of muffins you are baking, cover and melt 3 TB margarine or shortening in a microwavable dish for about 15 seconds on high.  Brush the pan(s) with the melted grease, thoroughly coating every detail in each cup.  Initially, heat the greased pan(s) in the oven for about 10 minutes before filling with the batter.  Thereafter, preheat the greased pan(s) for about 5 minutes before each time you fill with the remaining batter. The grease will pool within the muffin cups...do not drain!  Handle the cast-iron pans carefully, as they will be very hot!  (While the pan(s) are preheating, begin the next step of the recipe.)
3. With a fork, thoroughly mix the cinnamon and sugar in a small bowl or container.  (You will probably have extra...just enjoy it in another recipe or on your toast.)  Set aside.
4. Sift the pre-sifted flour, baking powder, salt and 1 TB granulated sugar together.
5. Mix in the cold water just enough to dampen the flour.
6. Fill each muffin about 2/3 full with the batter, spreading any batter with a toothpick as necessary into the ears of the bears.  Sprinkle about 1/2 tsp. of the cinnamon-sugar mixture on top of each filled muffin cup, and set aside the leftover sugar mixture to use on the front of the bears after they bake.
7. Bake about 20 minutes, or until a toothpick comes out clean from a couple of muffins.  Transfer the pan(s) from the oven to the top of the stove.  Using a toothpick, carefully lift the muffins from the pan(s) one by one and place on a cooling rack with a cookie sheet underneath to catch crumbs.
8. If you have any excess residue from the pan(s) on the muffins, holding over the sink, carefully brush away with a mushroom brush or a very soft, new toothbrush.  You don't want to brush too much away, or you may lose some of the detail.  If you have excess cooked batter around the edges, you can carefully trim with clean, sharp scissors after the muffins have cooled a little...but consider first if it's that much excess batter, as you could risk disturbing the outline of the bears.
9. To capture the detail well, sprinkle the top of each teddy bear with about 1/2 tsp. of the remaining cinnamon and sugar mixture and tap off any excess.
10. Serve warm with a bowl of the strawberry butter on the side. 

                                            We Have Character!

              

                                    Oh, Just Please Turn Me Over and...

                                   Slather Me with Strawberry Butter!

Delight your family or guests with these cute little teddy bear muffins with strawberry butter and enjoy!

Printable Recipe

Can-Do Baked Whole-Grain Apple Doughnuts/Muffins with Apple Glaze

You know by now that for recipes, I unabashedly peruse not only cookbooks, but magazines and newspapers as well.  I always remind you to keep an open mind, as some of my best recipes have been inspired by these publications. I've adapted this recipe from the Fall/2011 Publix magazine "Family Style"...it's been on my to-make list all this time.  It drew my attention because it looked like a healthy recipe to try in the unused doughnut-pan set, which was a gift from my daughter to her dad.

Referring to them as "do-nots", I've always avoided eating doughnuts like the plague! I can only tell you that I wish I'd tried this recipe sooner and that I'm now excited to keep trying doughnut recipes in the non-stick pans! These easy and healthy baked whole-grain apple doughnuts are surprisingly moist, light and tender.  Absorbing the marvelous apple glaze, these not-so-typical doughnuts are simply super good! 

                                          "Yes Virginia" There Are...

                                             Can-Do Doughnuts!                  

Makes 6 doughnuts

Ingredients

The Doughnuts

• 3/4 c. whole-wheat pastry flour (or...what I used:  1/2 c. all-purpose flour & 1/4 c. whole-wheat flour)
• 1/4 c. ground flaxseed meal (milled flaxseed)
• 1/4 c. granulated white sugar
• 1 tsp. apple pie spice (or...what I used: 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/8 tsp. ground allspice & a dash of ground ginger)
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 2 TB salted butter, chilled, cut into cubes
• 1/3 c. buttermilk (see my Morning Muffins w/Bran & Raspberries for the buttermilk blend I use as a substitute for buttermilk, because it has a better shelf life...follow directions on the can for how much you need.)
• 1/4 c. plain or vanilla yogurt--99% fat free, 2%, or full fat--(I used vanilla, 99% fat-free yogurt)
• 1 large egg (room temperature), slightly beaten
• 1 tsp. pure vanilla extract
• 1 medium Granny Smith apple, peeled, cored and finely chopped (about 3/4 c.)
• butter-flavored non-stick cooking spray

The Glaze

• 3/4 c. powdered sugar
• 1/4 tsp. ground cinnamon
• 2 TB apple juice

Directions

The Doughnuts

1. In a large bowl, whisk together well the flour, flaxseed meal, sugar, apple pie spice, baking powder, salt and baking soda.  With a pastry blender or fork, cut in the butter until the size of small peas.
2. In a small bowl, whisk together the buttermilk, yogurt, egg and vanilla until well combined.  Make a well in the center of the dry ingredients and add the wet ingredients just until combined (don't overmix).  Gently fold in the chopped apple.
3. Coat a six-cup, standard, non-stick doughnut pan with the cooking spray.  Using a teaspoon, equally distribute the batter into the pan*.  Lightly drop the pan on the counter to spread the batter evenly.  Cover the pan tightly with plastic wrap and refrigerate for 1 hour.
4. After the first 45 minutes of refrigeration, Preheat The Oven to 350º.
5. After the doughnuts have been refrigerated for a full hour, remove from the refrigerator.  Bake for 13 to 15 minutes; or until lightly golden brown, the doughnuts spring back when gently pressed with your finger and an inserted toothpick comes out clean. (Mine were done in 13 minutes.)
6. Cool the doughnuts in the pan on a wire rack for at least 1 hour or overnight.  The doughnuts will be very tender, so handle carefully:  If necessary, run a very thin-bladed knife around the edges of the doughnuts and cup them with a plastic spoon to loosen.  Invert onto another wire rack with wax paper underneath. 

*The original recipe directed to use a pastry bag with a 1/2" round tip to fill the pan.  I knew better, but followed these directions.  The flaxseed stuck to the bag; and it was altogether a messy, more time-consuming experience.  Grant you, my bag is a traditional cloth pastry bag; maybe if I'd used a disposable bag, I would have been happier with the directed technique. In conclusion, I would discourage using a pastry bag for this recipe unless you're making a large quantity...and then, use a disposable bag.

The Muffins

All directions remain the same as for the doughnuts; except, using the cooking spray, coat a standard muffin pan with six/ea. 2 1/2" cups.  With a large, scooped cooking spoon, divide the batter evenly between the cups.  (I've adapted these directions from the original recipe. Although I've not yet used this recipe for muffins, I'm sure they would be great!)

The Glaze

Whisk together the powdered sugar and cinnamon; and then, whisk in the apple juice.  Using a plastic spoon, carefully add the glaze to the doughnuts or muffins...then, spread the glaze with the back of the spoon.

Because these doughnuts have apple in them, I suggest you refrigerate any left over after a couple of days.

Enjoy these doughnuts guilt free; because not only are they healthy and delicious, they're very satisfying... therefore, you will not be tempted to eat too many at once!

I have not, to date, provided any nutritional facts for any of my recipes; but I thought you would appreciate these facts, as they were included in the original recipe:

Per Serving:  221 cal., 7 g total fat (3 g sat. fat) 47 mg chol., 368 mg sodium, 39 g carb., 3 g dietary fiber, 5 g protein.

Printable Recipe