Posts tagged ‘muffins’

December 17, 2011

Spinach & Feta Muffins

I love something tasty and hearty for breakfast when I am taking the time to cook something in the morning. (I also love a good sweet treat, but in general I think that I need something savory and hearty to get my day going). These muffins fit the breakfast savory/tasty bill! They would also make a great side to go with a big bowl of soup, or a ‘breakfast for dinner’ meal or even with some chili or eggs! Don’t let anyone try to tell you what meals you need to eat certain foods with!

These muffins must be made though – the feta is not too strong and I got so many requests for this recipe and compliments when I brought them in for our weekly breakfast at school this week. They come together so quickly and you can enjoy them any time of the day!

Thanks to First Look then Cook for this great recipe 🙂

Spinach Feta Muffins

  • 2 3/4 cups all purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon paprika & pepper
  • 3/4 teaspoon salt
  • 3/4 cup w(hole) milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup thinly sliced spinach leaves (I used about 1/2 cup frozen, defrosted)
  • 3/4 cup crumbled feta cheese
  • [1/2 cup chopped & drained roasted red peppers from a jar]

Preheat oven to 375°F. Spray 12 standard muffin cups with nonstick spray.

Whisk flour, sugar, baking powder, paprika, and salt in medium bowl. Whisk milk, oil, and eggs in large bowl to blend. Add dry ingredients; whisk just until blended (this will be pretty thick). Add spinach, feta, and peppers (I started to make these and realized I didn’t have the peppers, they were awesome without but I can image how amazing they would be with the peppers). Fold to incorporate evenly. Divide batter among prepared muffin cups (cups will be filled to top).

Bake muffins until tester inserted into center comes out clean, 25 to 28 minutes for standard muffins. Cool 5 minutes. Run knife around muffins to release from pan. Invert pan to release muffins, then turn muffins right side up and cool completely.

Makes 12

One Year Ago – Butternut Squash Bisque (horrible photo but tasty and easily adaptable recipe)

And I leave you with this, Today’s Question of the Day… do you prefer (usually) a sweet or a savory breakfast?

November 26, 2011

Pumpkin Muffins

Just in case you have not had enough Pumpkin Recipes, I give you… Pumpkin Muffins!

These muffins may look ‘difficult’ but they could not have been easier. (Ok, I guess they could have been easier – but not really, you get what I’m saying?)

We traveled to Delaware for Thanksgiving and I wanted to bring a tasty treat to enjoy while watching the Macy’s Parade and cooking in the morning. These ft the bill perfectly. With the Whole Wheat Flour and light amount of Sugar they were the perfect balance of everything you want in a breakfast that is sweet without making you crash an hour later.

This recipe travels well and can be made sweeter by adding some mini chocolate chips if you really want a sweet breakfast treat. You could even use only all-purpose flour and then make a tasty cream cheese frosting for a hearty treat. I was thinking some grated carrots or raisins could be a yummy addition. Or how about some pecans!? Or just the way they are taken to the next level by cutting them in half, toasting them, and adding some butter to your warmed muffins! However you slice it – these are a tasty muffin!!

Pumpkin Muffins

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • > 2 tsp. pumpkin pie spice, or to taste (this worked out for me to be about 1 tsp cinnamon, 1/2 teaspoon nutmeg, 1/2 + teaspoon ginger, 1/4 teaspoon cloves)
  • 1 tsp. additional ground cinnamon
  • 1/4 tsp. salt
  • 1 cup pumpkin puree
  • 1/2 cup white sugar
  • 1/4 cup canola oil (or applesauce)
  • 3/4 cup buttermilk
  • 1 egg + 1 egg white (or just 2 eggs if you are lazy like me)
  • 3/4 tsp. vanilla
  • 1/2 cup whipped cream cheese (or regular cream cream lightly warmed/softened in the microwave)
  • approx. 1 TB confectioners sugar

Preheat oven to 350 degrees and spray muffin tins with nonstick spray (I made a dozen, worked perfectly). In a small bowl, mix 1/2 cup whipped cream cheese with 1 TB confectioners sugar. Set aside.

In a medium-sized bowl combine the flours, baking soda, baking powder, spices and salt. In another bowl whisk together the pumpkin puree, sugar, oil, buttermilk, egg, egg white, and vanilla. Stir the dry ingredients into the wet ingredients, being careful not to over mix.

Fill muffin cups 3/4 of the way full with batter mixture. Place a dollop of the cream cheese mixture in the center of each muffin. Bake 25-30 minutes, or until a toothpick inserted into a muffin comes out clean. Let the muffins cool for 10 minutes before indulging.

And I leave you with this, Today’s Question of the Day… what is your favorite type of Breakfast Muffin?

October 13, 2011

Peanut Butter Banana Chocolate Chip Muffins

If you are looking for a quick, fast, easy, tasty, and ‘healthy’ breakfast muffin – than you’ve come to the right place! Now, these are not “the healthiest ever” because they still do have white flour and sugars but they do have peanut butter and banana and whole wheat and wheat germ SO they do qualify (in my book) for healthy.

I work with an amazing group of people at my Elementary School who are diving full force into Steven Covey’s Leader in Me program. Our kids are doing so well with this program and I cannot wait to see how much these leadership lessons and skills that they are learning is going to help them. As an adult I am learning so much by teaching these Habits to our kids and its making me a better person.

Part of being a better person is making those around me better as well. To make “deposits” into my co-workers “emotional bank accounts” I made some goodies for our Leader in Me Training Day. These tasty treats were a perfect breakfast snack as well as a mid-day pick-me-up!

Make these for someone you love, or show yourself how much you love you.

Peanut Butter Chocolate Chip Banana Mini Muffins

(adapted from Liv Life)

 

  • 1 1/2 cups all purpose flour
  • 1 cup whole wheat flour
  • 2 T ground flax meal/wheat germ
  • 1/4 cup sugar
  • 1/2 cup brown sugar
  • 1 T baking powder
  • 3/4 t salt
  • 1/2 t cinnamon
  • 2 ripe bananas, mashed
  • 1 banana small diced
  • 1 cup milk
  • 1/4 cup water/more milk (or more if too dry)
  • 3/4 cup peanut butter
  • 1 t vanilla
  • 1 egg
  • 1 cup dark chocolate chips (mini chips work great too!)

Preheat oven to 350º.  Spray mini muffin tins (48 muffins) with cooking spray. In a large bowl stir together the flour, flax meal, baking powder, salt and cinnamon.  In another bowl mix the milk and water with the sugars, mashed banana, peanut butter, vanilla and egg.

Add the chocolate chips & diced banana to the dry ingredients and stir to evenly distribute.  Add the wet ingredients to the dry ingredients, stirring just until combined, making sure not to over-mix.

Spoon the batter into the mini muffin tins and bake for about 15 minutes, or until muffins are browned (don’t over-bake or they become too dry). Remove to a wire rack and cool.  Enjoy!

And I leave you with this, today’s Question of the Day… What “Emotional Bank Account” deposits do you like making to those around you to show them how much you care?

July 1, 2011

Banana Carrot Whole Wheat Muffins

I decided to round out “breakfast sweets” week with just one more recipe of another tasty breakfast goody that traveled to the shore with us last weekend! This one is in the HEALTHY breakfast goodies category and will be making a repeat in our kitchen at home (as in: I will feel good about eating this in the morning).

carrot banana bran muffins!

I love having something sweet in the morning (lets be honest – who doesn’t!?). I think even those heathy-type-people love their sweets (I know, you say that you enjoy your egg whites and spinach and oats every morning but there has to be some time that you just crave something sweet!) This has the best of both worlds! The original recipe from Love Food Eat suggests you can reduce your sugar down to make it less sweet, I would have no problem adding less (although it is PERFECT as written). I also was out of almonds, so skipped those. I love raisins so next time might add less sugar, but more raisins (I also only had white flour & can not wait to make it even more healthy with the whole wheat & I think even adding in some more oats).

I wonder if I add some wheat germ or flax seed if that will change the texture or just add more healthy goodness…. I guess it is worth a try (I will come back and update once that happens).

Banana Carrot Whole Wheat Muffins

Dry

  • 2 cups whole wheat flour
  • 2 cups finely chopped/grated carrot
  • ½ cup almonds roughly chopped
  • ¼ cup quick cooking oats
  • ¼ cup raisins
  • 1 tsp baking soda
  • 1tsp cinnamon powder

Wet

  • 2 ripe bananas mashed into a paste
  • ½ cup olive oil
  • 1/2 cup yogurt
  • 1 cup brown sugar

Mix all the dry ingredients in a bowl.

In a separate bowl combine all the wet ingredients and mix well.

Add the dry ingredients to the wet ingredients and mix till combines. The mixtures will be quite hard. If it looks too dry add a little more yogurt. Don’t be tempted to make it too watery.

Scoop the batter into the greased muffin tray. And bake till done. Bake in a 350 degree oven for about 35-45 minutes, until your toothpick comes out clean (these are dense, so they will also bake a little as they cool)

And I leave you with this….

A Question:

  1. DIET CHALLENGED: What food(s) would you never be able to give up
  2. HEALTHY: What foods do you swear by in your “good-for-you” daily life
June 27, 2011

Snickerdoodle Muffins

This past weekend we were away with friends to celebrate Rich’s sister’s & future brother-in-law’s bachelorette/bachelor weekend. I volunteered (was volunteered?) to make some breakfast goodies for everyone who were staying at the condos (yay for friends with beach houses). I already had found these Snickerdoodle Muffins and had them bookmarked from Melissa Bakes – so I knew exactly what to make!

It turned out that the bachelor’s favorite cookie ARE snickerdoodle so I could not have chosen a more perfect breakfast muffin for him. Now I warn you – these are not the “get you going & healthy” type of muffin (I made those too, more on that another day). These are more of a “I love to have something sweet and naughty for breakfast” kind of muffin!

I almost had to beat Rich & his future brother-in-law in order to keep them away from the muffins to allow everyone to get them. (Which I later found out not everyone did even get one. Thats ok – I have had requests to make them next month for pre-wedding breakfast at that beach condo with the same awesome group of people). Actually: come to think of it, there may have been some smacking of hands as the boys tried to sneak these the night before and I yelled at them that they had to play fair & that they were for breakfast. I guess that just goes to show how yummy these are!

I know that these are a sweet muffin based on a cookie, but I wish that there was a way to make them healthier… what do you think about subbing out one stick of butter for applesauce!?

Snickerdoodle Muffins

Yields: approx. 18 – 24 muffins (can also be made as mini-muffins)

  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 whole eggs
  • 2 teaspoons vanilla
  • 2 ¼ cups flour
  • ¾ teaspoons baking powder
  • ¾ teaspoons baking soda
  • ¾ teaspoons cream of tartar
  • ½ teaspoons salt
  • 1 cup sour cream
  • ¼ cups buttermilk
  • ⅔ cups sugar
  • 2 tablespoons cinnamon

Preheat the oven to 350ºF. Line 18 muffin cups with paper liners & set pan aside.

In the bowl of a mixer, combine the butter and sugar and cream until fluffy. Add the eggs and vanilla and combine.

In a separate bowl, combine the dry ingredients. Add half of the dry ingredients to the mixing bowl and stir to combine. Add the sour cream and buttermilk and mix to combine. Add the rest of the dry ingredients and mix until you have a smooth batter.

In a small bowl, combine the sugar and cinnamon for the topping.

Use an ice cream scooper and plop a scoop of batter into the bowl with the sugar and cinnamon. Gently roll the batter in the sugar and cinnamon. Place the ball into the paper liner. When you have completed all of the muffins, sprinkle the leftover cinnamon sugar onto the tops of all of the muffins.

Bake the muffins at 350ºF for about 16-18 minutes (I had to err on the longer side) or until they are golden on top and just baked through.

And I leave you with this question to ponder: If you could pick a classic treat & maybe alter it slightly so you could eat it as a part of one of your meals every day – what would that food be?

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