Ginger Peach Corn Muffins

Good morning, everyone! This is my first post on RTTC as a high school senior, which is just crazy! We started school on Tuesday, and I can tell it’s going to be a fun, but hard year. I’m taking 3 AP level classes this year, and if you combine that with being in 3 chamber groups and training 12 hours a week, I’m not going to have tons of spare time on my hands. So, I’m trying to get as much baking in before my schedule starts going too crazy!

DSC_0001One of the classes that I’m most excited to take this year is culinary. Because of my past food experiences (aka this blog and my mom’s a chef and I love to cook), I was able to skip the basic classes and go right into the advanced class. The class is revolved around creating detailed menus, each with multiple parts. I don’t exactly mind being able to bake in the middle of the day, either. πŸ™‚

DSC_0058One thing that I realized on RTTC was the lack in gluten-free recipes. No one in my house has any need to eat gluten-free, but I realize that my family is fortunate, and many other families have to eat a wheat free lifestyle. While I did make the crisp with a gluten free topping, I wanted to experiment a little more with gluten-free baking. I stumbled across the BabycakesNYC cookbook, and this vegan, low sugar, gluten-free muffin immediately caught my attention. It’s nearing the end of summer, so I wanted to make sure I could get in all my peach baking before apple/pumpkin (aka fall baking) begins again. Enjoy!

Ginger Peach Corn Muffins

Makes 12 muffins


Roasted Peaches

  • 4 cups sliced, fresh peaches, peeled (if desired)
  • 1/2 cup agave nectar
  • 2 tablespoons fresh lemon juice


  • 2/3 cup almond milk (can use rice milk to make it nut-free)
  • 1 tablespoon apple cider vinegar
  • 1 cup Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
  • 1 cup cornmeal
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 3/4 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 2-3 teaspoons ground ginger (personal preference)
  • 1/2 cup coconut oil
  • 3/4 cup agave nectar
  • 1/3 cup applesauce
  • 1 tablespoon vanilla extract


  1. Preheat the oven to 325 degrees and line a baking sheet with parchment paper/Silpat.
  2. In a medium bowl, toss together the peach slices, agave nectar, and lemon. Spread the peaches evenly on the baking sheet and place in the middle rack of the oven for 20 minutes, or until the sugars on the outside are caramelized. Let the peaches stand until cooled, approximately 30 minutes.
  3. Keep the oven at 325 while preparing a 12-muffin baking tin. Combine the almond milk and the apple cider vinegar, and let sit (this creates a buttermilk-like substitute).
  4. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, xanthan gum, cinnamon and ginger. Add the oil, agave nectar, applesauce and vanilla to the dry ingredients and stir until the batter is smooth. Pour in the “buttermilk” and mix gently until just incorporated.
  5. Pour 1/3 cup batter into each muffin tin, until it is practically full. Top each muffin with a roasted peach wedge (or 2). Bake on the center rack for 22 minutes, or until a toothpick comes out clean.
  6. Let the muffins cool in the tin for 15 minutes, then transfer to a wire rack to finish. Can be stored in an airtight container for up to 3 days.

Gluten free, low sugar, vegan, and dairy free? Sounds like a winning recipe.

-Rayna πŸ™‚






English Muffin Toasting Bread

Happy April everyone! It’s been one hectic month, but thankfully, I have break from school this week and I’ve been really enjoying it. Lots of sleeping in, and lots of helping my mom test some (a lot) of recipes for her website, which is launching this weekend! I think it will be an awesome place for tons of delicious, chef-quality recipes for you to enjoy.


Speaking of chef-quality recipes, let’s talk about this bread. I’m typically not a fan of foods that are trying to be other things (tofurkey, for example) so I was a bit skeptical at first. I can’t tell you how wrong I was. It had the recognizable crumb of an English muffin and had the hearty taste that you want slathered with butter any day of the week. As the recipe states, it is absolutely spectacular toasted, and I can’t praise this bread enough.
Don’t believe me? Try it for yourself. I dare you. πŸ™‚

English Muffin Toasting Bread

  • 12 3/4 ounces all purpose flour
  • 1/2 ounce sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon instant yeast
  • 8 ounces milk
  • 2 ounces water
  • 7/8 ounce vegetable oil or olive oil
  • Cornmeal, to sprinkle in pan


1) Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.
2) Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120Β°F and 130Β°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don’t have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
3) Pour the hot liquid over the dry ingredients in the mixing bowl.
4) Beat at high speed for 1 minute. The dough will be very soft.
5) Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal.
6) Scoop the soft dough into the pan, leveling it in the pan as much as possible.
7) Cover the pan, and let the dough rise till it’s just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn’t be more than, say, 1/4″ over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn’t very cold. While the dough is rising, preheat the oven to 400Β°F.
8) Remove the cover, and bake the bread for 22 to 27 minutes, till it’s golden brown and its interior temperature is 190Β°F.
9) Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.
Yield: 1 loaf.
Courtesy of King Arthur Flour

Rayna πŸ™‚

(P.S. I tried formatting the pictures in a new way. What do you think?)

Corniest Corn Muffins

Why hello there again fellow bakers! Sorry for being gone so long. School break (unfortunately) ended and now I’ve been greeted with tons of midterm packets and study guides that need to get done. I had my first gymnastics meet of the season this past weekend at my home gym and got an all-around score of 34.15 for Level 8, while placing second on bars and vault. This is the first meet so I’m really looking forward to bringing my scores up and hopefully reach an all-around score within the 36-37 range. I should have some videos up on YouTube this year of my routines, and I’ll be sure to let you guys know when they’re up. πŸ™‚

I made these delicious muffins over break that I found in Dorie’s Baking Book. My grandma’s birthday was in early December, and along with peanut butter, she loves corn muffins to go with her morning coffee. These have real corn inside of them and are delectable toasted (or warm right out of the oven) with a big smear of butter right on top. I’m drooling just thinking about it!

Corniest Corn Muffins

Makes 12 Muffins


  • 1 cup all purpose flour
  • 1 cup yellow cornmeal (stone-ground if possible)
  • 6 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • Pinch of freshly grated nutmeg (Optional)
  • 1 cup buttermilk
  • 3 tablespoons melted unsalted butter
  • 3 tablespoons canola (or corn) oil
  • 1 large egg
  • 1 large egg yolk
  • 1 cup corn kernels (I used frozen, but you can use fresh or canned. Just make sure that you drain them and pat them dry.)


  1. Preheat the oven to 400 degrees and line 12 muffin tins.
  2. Whisk together the flour, cornmeal, sugar, baking powder, baking soda, and nutmeg. In a separate bowl, whisk the buttermilk, butter, oil, egg, and egg yolk. Pour the dry ingredients into the wet ingredients, being careful not to overmix. Stir in the corn kernels and divide the batter evenly among the muffin tins.
  3. Bake for 15-18 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

I may or may not have eaten the tops off of all some of the muffins. πŸ™‚

-Rayna πŸ™‚

(P.S. Those are the Whole Wheat Honey Muffins you see in the background!)

Whole Wheat Honey Muffins

I hope that you all had a very happy new year! Mine was filled with lots of friends and of course staying up to see the ball drop! I know that many of your new years resolutions are to try to eat less sweets and focus more on eating healthy, so here are these muffins. These have no butter, no processed sugar, and are great with a smear of peanut (or almond) butter.

These muffins are more bread-like than your typical muffin and aren’t as painfully sweet as most muffins tend to be. These certainly taste like a “healthy” muffin, but I don’t always consider that a bad thing. These have a subtle flavor of cinnamon, but these muffins are pretty basic- they loan themselves to have lots of bold flavors added to them. Try out these muffins and switch it up from your usual slices of whole wheat toast, and I assure you that your new year will have a sweet start! πŸ™‚

Whole Wheat Honey Muffins- From the Kitchenarian

Makes 12 muffins


  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 cup canola oil
  • 1 egg
  • 1/2 cup honey
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1/2-1 cup nuts, dried fruit, etc. (optional)


  1. Preheat the oven to 375 and grease or line 12 muffin tins.
  2. Mix together the whole wheat flour, baking powder, baking soda and cinnamon in a medium bowl.
  3. In a large bowl, mix together the canola oil, egg, honey, buttermilk and vanilla extract until just combined.
  4. Add the dry ingredients to the wet ingredients until just incorporated. Mix in the nuts or dried fruit.
  5. Bake for 15-20 minutes- be careful not to overbake or they will become dry!

These are a great way to start off your new year and still keep up with your new year’s resolutions.

Happy New Year! πŸ™‚

-Rayna πŸ™‚

Banana Crumb Muffins

Muffins are the best food ever. They’re not as sweet as cake, more versatile than cookies, and the perfect breakfast/lunch/dinner/dessert/snack treat in the world. Mini, regular sized, or as-big-as-your-face, there’s no such thing as a bad homemade muffin. So when these bananas started to get to the end of their life, I just had to use them! So I bring you these muffins.

They start out like most other muffins, with a batter (duh). And then they’re topped with crumb. Since the muffin top is clearly the best part of the muffin, why not just make it better with buttery-sugary-cinnamony goodness? I wish I could get all of you some of these muffins, but I can’t. I ate them all. πŸ˜‰

Banana Crumb Muffins- Modified from All Recipes

Makes 12 Muffins


  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 bananas, mashed
  • 3/4 cup white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup melted unsalted butter
  • 1/3 cup packed brown sugar
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter (or more πŸ˜‰ )


  1. Heat the oven to 375 degrees and grease (or line) 12 muffin tins.
  2. In a medium bowl, combine the all purpose flour, baking soda, baking powder, cinnamon and nutmeg.
  3. In a large bowl, combine the bananas, sugar, egg, vanilla extract, and melted butter. Stir the dry ingredients into the wet ingredients until just combined.
  4. In a small bowl, mid the flour, cinnamon, and butter. Mix until it resembles coarse meal. Sprinkle on top of the muffins.
  5. Bake for 18-20 minutes, or until a toothpick comes out clean

Did you say something? Sorry, I was too busy enjoying these muffins. πŸ˜‰

-Rayna πŸ™‚

Lemon Poppy Seed Mini Muffins

Let’s face it, the smaller something is, the more adorable it is. Babies are cute, puppies, kittens, and even short people! (We prefer petite ;D) And this theory is no exception to muffins. Mini muffins are those adorable 2 bite snacks that you know you can’t resist. So when I saw a recipe for Mini Lemon Poppy Seed Muffins in The Biggest Loser Cookbook, they had to be made. Because they were miniature.

When my soon-to-be-chef mom took my sister, my best friend and I into the city to buy the products for culinary school, I just had to get a few baking gadgets while I was there. :). So along came the mini muffin pan, and a doughnut pan too! (A.K.A. What I’m making tomorrow for breakfast!) I love the mini muffin pan, it’s something you should look into.

On with the muffins!

Lemon Poppy Seed Mini Muffins

Makes 28 Mini Muffins


  • 1 cup all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup vanilla yogurt
  • 3 egg whites
  • 1/3 cup honey (I used blueberry honey! Don’t use Agave though!)
  • 1 teaspoon vanilla extract
  • Zest and juice of one lemon
  • Poppy Seeds (you can vary from as little as 2 teaspoons to about 2/3 cup, depending on how poppy seedy you like your muffins!)


  1. Preheat the oven to 350 degrees and spray the mini muffin tin.
  2. In a medium bowl, combine the flour, baking soda, and baking powder. Set aside.
  3. In a large bowl, combine the yogurt, egg whites, honey and vanilla extract until well mixed.
  4. Pour in the flour mixture in 2 parts until incorporated. Add in the lemon zest, juice, and poppy seeds. Mix until just incorporated.
  5. Scoop into the pans and bake for 9-11 minutes, or until a toothpick comes out clean in a center muffin. Cool for 5 minutes then enjoy!

Yummy and adorable, what more could you want?

-Rayna πŸ™‚

Vanilla Crunch Muffins

Yep, that’s me, the dork that goes to chamber music camp over the summer. It’s only about a 1/2 hour away from my house, and when I found out that I had 4 hours of classes a week, although I had signed up for the sleep away program I just came home at night. Which means I get to bake. More like I was determined to bake, because it had been far too long since freshly made muffins were present in my house. And these Vanilla Crunch Muffins from How Sweet Eats just sounded too good to pass up. πŸ™‚

Vanilla Crunch Muffins- Makes 15

From How Sweet Eats


  • 1 1/2 cups whole wheat flour
  • 1/3 cup vanilla sugar **
  • 1 egg
  • 1/2 cup unsweetened applesauce
  • 1/2 cup vanilla greek yogurt
  • 1/3 cup milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans+ more for garnish
  • Sugar in the Raw (Turbinado Sugar) for garnish
  • Sweetened Shredded Coconut for garnish


  1. Preheat the oven to 350 degrees. Spray 15 muffin tins.
  2. In a large bowl, mix together the sugar, applesauce, greek yogurt and egg until creamy and light yellow. Add the vanilla extract. Add the flour and the baking soda. Add the milk. Mix! Add in the chopped pecans until fully incorporated.
  3. Bake for 20-25 minutes, or until a toothpick comes out clean

**Note: Vanilla Sugar is just granulated sugar that has a few vanilla beans in the container with it. Granulated sugar is fine. If you would like to add a vanilla bean along with granulated sugar, that works too.

Excuse me while I go inhale the entire plate πŸ™‚

-Rayna πŸ™‚

Banana Muffins

I’m not monkeying around here, these are some awesome muffins πŸ™‚ They’re even pretty good for you! Now I’m the kinda girl that could have fruit for dessert and call it a day, but these count as fruit, right? In my world they are πŸ™‚

My soon-to-be-chef mom is helping me with getting recipes from cookbooks that she loves, so I was happy to make these from a cookbook classic, the Joy of Cooking. There’s nothing wrong with going back to the basics, and these muffins are just a little bite of happiness, added to your day. πŸ™‚

Banana Muffins- Makes 12

From The Joy of Cooking


  • 2 large ripe bananas (about a cup mashed)
  • 2 tablespoons fat free greek yogurt
  • 2 large eggs
  • 2 teaspoons grated lemon zest
  • 1 1/2 teaspoons vanilla extract
  • 2 cups cake flour
  • 3/4 cup plus 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 10 tablespoons applesauce (you can use butter if you want ;D)


  1. Preheat the oven to 350 degrees and spray (or paper line) 12 muffin tins
  2. In a large bowl, mix together the cake flour, sugar, baking soda, and baking powder.
  3. In a separate bowl, mix together the bananas and the greek yogurt until combined. Then add the eggs, lemon zest, vanilla and applesauce until combined.
  4. Add the dry ingredients to the wet in 2-3 batches until fully combined. Bake for 18-20 minutes, or until a toothpick comes out clean.

*Note* If you don’t have cake flour, the proportion is 1 cup cake flour=1 cup-2 tablespoons all purpose flour.


-Rayna πŸ™‚

Allspice Crumb Muffins

Once my gymnastics coach told me that I was allowed to bake for my team (as long as it was reasonably healthy…:P) I knew exactly what I was going to do. These muffins have been on my bucket list for awhile now, so it felt good to be able to make these all-around amazing allspice muffins.

Allspice is commonly known for it’s appearances along with nutmeg, cinnamon and cloves inside of pumpkin pie, giving it a nice warm tone. These muffins, not overpowering with the allspice flavor along with the buttery crumbly topping are a must have, no matter the season. Besides, who can resist a golden brown decadent topping? Gosh knows I can’t :).

Next time I would make less crumble, but I’ll give you the whole recipe if you want to use it.

Allspice Crumb Muffins- Makes 12 Muffins

Courtesy of Brown Eyed Baker


For the Streusel

  • 1/2 cup all purpose flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground allspice
  • 5 tablespoons cold unsalted butter, cut into squares.

For the Muffin

  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground allspice
  • 1/4 cup brown sugar
  • 1 stick (8 tablespoons) melted unsalted butter
  • 2 large eggs
  • 3/4 cup milk (I used fat free, but you could use reduced fat or whole)
  • 1/4 teaspoon vanilla extract


  1. Preheat the oven to 375 degrees and spray 12 muffin tins.
  2. For the stressful, in a small bowl, combine the flour, sugar, and allspice. Add the cold butter until you get pea-sized crumbs. Set aside.
  3. For the muffins, mix together the flour, granulated sugar and allspice in a large bowl. Stir in the brown sugar, making sure there are no lumps.
  4. In a separate bowl, mix together the eggs, melted butter, milk and vanilla extract.
  5. Pour the liquid ingredients over the dry ones and whisk until just incorporated. The batter will be lumpy.
  6. Divide the batter into the muffin tins, then sprinkle the topping. Bake for about 20 minutes, or until a toothpick comes out clean in the center.
  7. Enjoy!

Whip yourself up a batch, you won’t be disappointed πŸ™‚

-Rayna πŸ™‚

Peanut Butter Banana Oatmeal Muffins

Once peanut butter makes its appearance in a recipe, my eyes are immediately drawn. So when scrolling through Annie’s Eats I knew these had to be made. So my friend J came over and we baked. It’s what friends are for, right? πŸ™‚ Anyhoo, these scrumptious little muffins joined me on the 2 1/2 hour plane ride and 1 1/2 bus ride to Tennessee, which turned out to be a very handy dandy thing to have around come lunchtime. These are great for breakfast, lunch, snack, dinner, dessert…well everytime! Filling and delicious, yum!

Peanut Butter Banana Oatmeal Muffins: Thanks to Annie’s Eats

Makes about 18 muffins


  • 1 1/2 cups all purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons applesauce
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1 cup mashed bananas (about 3 bananas)
  • 6 tablespoons creamy peanut butter
  • 1 cup low fat buttermilk


  1. Preheat the oven to 350 degrees. Spray 18 muffin tins.
  2. In a medium bowl, mix together the flour, oats, baking powder, and baking soda. Set aside.
  3. In a large bowl, Mix together the applesauce, brown sugar, eggs, mashed bananas, creamy peanut butter, and buttermilk until smooth.
  4. Pour the dry ingredients into the wet ingredients in 2 parts, making sure to fully incorporate the dry ingredients.
  5. Divide the batter between the tins and bake for 18-20 minutes, or until a toothpick in the center comes out clean. Let cool for 5-10 minutes.

Did I mention YUM?

If not, YUM. πŸ™‚

-Rayna πŸ™‚