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  • Writer's picturePhyllis H. Moore

Buenas Dias Muffins

When I had a bed and breakfast I served these muffins made with raisins. Now, I like making them with dried cranberries, especially around the holidays. Most of the food groups are in there. I haven't tried it, but banana would probably be a great addition.

In the Meg Miller Cozy Mystery Series, I refer to recipes when the characters prepare holiday meals. One of these days I'll sit down and add the actual ingredients and add them to the back of the books. For now, I'll refer readers to my blog posts, because I can include photos (such as they are).

I bought a new coffee maker recently. The old one chugged along until it started moaning during a brew. I don't appreciate anything that moans before I have my first sip of morning coffee. Fancy espresso/cappuccino machines are intimidating, and I loath reading directions. A pop-up add lured me to order this simple Kuerig with just a couple of options, nothing scary. I'm glad I did. It's not much wider than my old model and I have the option of making a cappuccino or latte. So, don't you know, these muffins go great with a little cappuccino.

This photo features the muffins, my new coffee maker, and some things from our local Kitchen Chick (that sprinkle on top of the foamy milk). She sells these muffin papers and some great spices to sprinkle on teas and coffees. When you go in her store on Market St. in Galveston, look to the right. There's a wall of teas and great accessories. I apologize for the shadows in the photo. It was early, and at the time, I didn't care.

I hope you like these muffins. You deserve them. It's been a rough year, but we have promise of a vaccine and return to a new normal. Here's the recipe. Enjoy and happy holidays.

Buenas Dias Muffins:

4 c. all purpose flour 4 t. vanilla

2 1/2 c. sugar 4 c. grated and peeled apples

4 t. baking soda 1 c. raisins

4 t. ground cinnamon 1 c. flaked coconut

1 t. salt 1 c. shredded carrots

2 c. oil 1 c. chopped walnuts

6 eggs, lightly beaten

In a large bowl, combine: flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, mix oil, eggs, and vanilla. Stir into dry ingredients just until moistened. Fold in apples, raisins, coconut, carrots, and nuts. Fill greased or paper-lined muffin cups 2/3 full. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted in the center of muffin comes out clean.

Makes 3 dozen. I only got two dozen out of all these ingredients, but I made big ones. They're rich and dense and I didn't peel the apples. Zucchini would be a good substitute for apples.

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