Recipe: Farina Muffins
These are my son’s favorite muffins. Boy, did he deserve a batch after the week we’ve had. I whipped them up today in a half hour, and that included making Earl Grey tea and setting the table. Let me know what you think.
How Mommy Dearest redeems herself after a stressful week.
Makes 12 muffins
Preheat oven to 400 degrees.
Wet Ingredients:
3 eggs
1 stick unsalted butter, melted
1 cup milk (I used 1%)
1 tsp. vanilla
Dry Ingredients:
1 ¼ cups all-purpose flour
¾ cup farina (I used Cream of Wheat)
½ cup sugar
1 Tb. baking powder
½ tsp. salt
Topping:
Cinnamon and sugar
Let’s Do It!
- Mix together a bit of cinnamon and sugar and set aside.
- In a large bowl, add the wet ingredients and combine well.
- In a small bowl, add the dry ingredients and combine well.
- Combine the wet and dry mixtures and fold together gently until just mixed.
- Spoon a bit of the mixture into each cup of a nonstick muffin tin and then sprinkle a light layer of the cinnamon/sugar mixture on top.
- Spoon the rest of the mixture into the tins and top with additional cinnamon/sugar mixture.
- Bake at 400 degrees for 16 minutes or until they are golden brown.
- Remove from tin and cool on rack.
Mine didn’t make it onto the rack. We love them warm from the oven.
Enjoy! And if you just gotta have more farina, see my family recipe for Migliaccio (Italian Farina Custard).
Muffins are my son’s favorite. Just recently he said to me, “Mom, we should learn to make more muffins.” Totally cool. Boys and muffins, something cozy there.
On another note, you have my FAVORITE dishes. I pick up one or two here and there. Love seeing them places.
I hope next week brings something delicious.
When I was first married, my husband and I stayed in a B&B and came down to breakfast to find a table set with these dishes. It was love at first sight. Recently, I’ve seen them on a British TV program. Can’t remember which.
I wish I had taken a better photo above. It was a quick click with my phone because we all wanted to get down to eating those muffins. That was a bit of a problem when I was trying to document my meals in England this past fall. They’re always half eaten before I remember to take the pic. No future as a food writer for me. 😉
Muffins of most any kind are my favorite so I’ll give yours a try. BTW, it good to see you back. It’s been a while and I’ve missed your clever self.
Thank you! I’ve been sooooooo busy, but I’ve been taking peeks at blogs on my phone. Loved your one on the Thai dinner party.
Being that I am not a baker, I will share this recipe with others. Hopefully, when they make the muffins, they will offer me one or two. (smile) I love Cream of Wheat. The ingredients sound tasty, so I am certain the final product is a delight. Thank you for sharing this with us.
Thank you, Lenore. I’m not much of a baker myself. Who has the time? Let me know how your “sharing the recipe in the hopes of a culinary reward” works out. I might have to try that method. 😉
Those sound wonderful. I may have to whip some up!
Beth Ann, I’m so glad you stopped by to comment because I just spent the most delightful morning on your blog. I love your Teapot Tuesdays series.
Well thank YOU! And sad to report–no muffins being made because no Farina in the house. So I am making scones instead……but definitely saving the recipe!! Sounds yummy!
Ooh, these sound really yummy. I love anything with cream of wheat added. IHOP used to have pancakes on their menu with it in the mix, and they were SO good. I’ll be trying these for sure. (hey, why didn’t you make in VAB?) 😉
The kitchen in VAB is a very intimidating place, don’t you think? The culinary genius of DeFino and Cohen frightens me. 😉
Jeez, this is enough to make me reconsider the diet I just started. They look totally yummy. Um num num. 🙂
They’re carb free, right? Say yes. 😀
Sure they are. 🙂
It’s a rare thing when I find a recipe that doesn’t include a single ingredient I’d want to eliminate or substitute. I’ll give this a try.
I hope you like it. Be sure to let me know.
Thanks for posting this recipe. I made a batch this morning—and I’m so glad I did. They’re great! For your readers you might be worried about calories and nutrition, here’s the breakdown (instead of 1% milk, I used unsweetened Almond milk), per muffin:
Calories
: 197
Fat: 9 g
Saturated fat: 5 g
Cholesterol: 76.25 mg
Carbohydrates: 23.8 g
Fiber: 2.15 g
Protein: 4.6 g
Considering that these are delicious, homemade muffins, the nutritional info is very reasonable. They’re not exactly guilt-free, but they definitely fit into my calorie budget!
Thanks for popping in, Jim. I’m so glad you tried these and enjoyed them. I love the idea of using almond milk. I’m going to try that in my next batch. Thanks for the suggestion.
Regarding the calorie budget, I agree. A store-bought muffin is probably three or four times the calorie count and leaves you feeling like you just ate a large rock.