Apple strudel muffins
Posted: November 14, 2011 Filed under: Breakfast, Brunch, Muffins Leave a commentI love fall. It’s the only cool weather I enjoy. Jeans, tees, soups, stews, and lots of baking!! I found this recipe and knew with all the great apples out I had to make them for H’s lunches this week!!! Found on Allrecipes.com, these were delicious and easy to make. I did add some oatmeal to the batter and topping for added flavor! I added about a 1/2-1 cup of old-fashioned oats to the batter and about a 1/4-1/2 cup to the topping. The original recipe is below.
ENJOY!
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
2 eggs
1 1/4 teaspoons vanilla
1 1/2 cups chopped apples
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Directions:
Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan.
In a medium bowl, mix flour, baking powder, baking soda and salt. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.
Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
Agave Pumpkin Muffins
Posted: November 2, 2010 Filed under: Breakfast, Clean eating, Muffins, Quick Leave a commentI was thrilled with the Agave banana muffins I made, so I wanted to make some more muffins using agave. This time I had pumpkin on hand and decided to try agave pumpkin muffins. These baked up well and tasted great. I did use one cup ww pastry flour with 1/2 cup ap flour. That resulted in a perfectly moist and soft muffin!
ENJOY!
Ingredients:
1 1/2 cups flour-I used 1 cup ww pastry flour and 1/2 cup ap flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 cup butter
3/4 cup agave
1 egg
1 cup pumpkin
1 cup chopped toasted walnuts
Directions:
In medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside. Using an electric mixer, beat butter until light; beat in agave, egg and pumpkin. Gradually add flour mixture, mixing until just blended; stir in walnuts. Spoon into 12 greased or paper-lined 2 1/2-inch muffin cups. Bake at 350°F for 25 to 30 minutes, or until toothpick inserted in center comes out clean. Remove muffins from pan to wire rack. Serve warm or at room temperature.
Baklava Muffins
Posted: September 21, 2010 Filed under: Breakfast, Brunch, Dessert, Holiday Recipe, Muffins 3 CommentsIt is like dessert for breakfast! This was easy to make but very very good. Paired with a great cup of coffee, this has made mornings special!! I try to minimize my treats but this one I just cant say no to! Found on Cate’s World, these would be a great brunch, holiday or special moment breakfast!
ENJOY!
Ingredients:
filling
1/2 cup chopped walnuts
1/3 cup sugar
1 1/2 tsp cinnamon
3 tbsp melted butter
muffins
1 1/2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
1/4 tsp salt
1 large egg
3 tbsp melted butter
1 cup plus 2 tbsp buttermilk
1/4 cup honey
Directions:
Preheat the oven to 375 F. Line muffin wells or butter generously.
Mix the filling ingredients together in a medium bowl and set aside.
Mix the flour, baking powder, baking soda, sugar, and salt together in a large bowl. Mix the buttermilk, melted butter, and egg together in a medium bowl. Make a well in the dry ingredients and pour the wet ingredients into it. Mix gently with a fork.
Line a 12-muffin tin with paper liners. Fill each 1/3 of the way with batter, top with a spoonful of filling, then top with more batter. Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. As soon as the muffins come out of the oven, brush each with about 1 tsp of honey, then transfer to a wire rack to cool completely.
Agave Banana Muffins
Posted: September 20, 2010 Filed under: Breakfast, Brunch, Clean eating, Light and healthy, Muffins, Quick 1 CommentA perfect breakfast or snack that isnt just delicious, but also follow clean eating! Found on All recipes, this was easy to make. I did make some changes to adapt to our liking.
ENJOY!
Ingredients:
3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground nutmeg-I used some nutmeg and some cinnamon
1/4 teaspoon salt
2 eggs, lightly beaten
1 cup mashed ripe bananas
1/2 cup oil
6 tablespoons agave
1/2-1 cups chopped walnuts
Directions:
In a large bowl, combine the first five ingredients. Combine the eggs, banana, oil and agave then stir into dry ingredients just until moistened. Fold in the nuts.
Coat muffin cups with nonstick cooking spray (I used liners); fill two-thirds full with batter. Bake at 375 degrees F for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Clean Eating Whole Wheat Banana Nut Muffins
Posted: August 12, 2010 Filed under: Breakfast, Brunch, Clean eating, Muffins, Quick 2 CommentsA great, easy, quick breakfast from Clean Eating Recipes. They were super easy to make and make for a quick go to breakfast. I freeze them individually and take out as needed. They only take about 30 mins to defrost, so they can be taken out and defrost on your ride to work! A healthy, filling breakfast!
ENJOY!
Ingredients:
1 1/2 cups whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1/4 teaspoon baking soda
2 teaspoons ground cinnamon
1 egg, beaten
1/2 cup packed dark brown sugar or sucanat
1/2 cup low-fat plain yogurt
3 tablespoons canola oil
1 cup mashed ripe bananas
1 teaspoon pure vanilla
1/2 cup chopped toasted pecans
1/4 cup old fashioned rolled oats
Directions:
Preheat oven to 400 degrees. Place paper baking cups in 12 regular size (2 1/2-inch) muffin cups. Spray paper baking cups lightly with cooking spray.
Place flour, baking powder, salt, baking soda and cinnamon in a large bowl. Stir to combine; set aside.
Place egg, sugar, yogurt, oil, banana and vanilla in a medium bowl. Mix well. Add to flour mixture, stirring until just combined. Stir in nuts and oats. Divide batter among muffin cups.
Bake 20 to 25 minutes or until browned and toothpick inserted in centers comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack. Serve warm or at room temperature.
Makes 12 muffins
Super moist banana nut muffins
Posted: January 16, 2010 Filed under: Breakfast, Muffins Leave a commentFor our weekly breakfasts this week I wanted a muffin and we had way, way, way too many old bananas, so banana muffins it is. I found this recipe on RecipeZaar.com and were great and super moist!
ENJOY!
Ingredients:
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
4 overripe bananas
1 1/2 cups sugar
3/4 cup soft unsalted butter
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped (optional)
Directions:
Preheat oven to 375 degrees and lightly butter 24 muffin tins. In a large bowl, combine the flour, baking powder,cinnamon and salt; set aside. With an electric mixer, whip the bananas and sugar together for a good 3 minutes. Add the soft butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts if desired with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Bake until a toothpick stuck in the muffins comes out clean, about 20 minutes. Let cool for a few minutes before turning the muffins out.
Hot Chocolate Muffins with Marshmallow Cream Cheese Centers
Posted: November 23, 2009 Filed under: Breakfast, Cakes/Cupcakes, Chocolate, Dessert, Muffins 3 CommentsOk these are A-MAZING. Enuf said. I recently saw these on Culinary Concoctions and fell in love!
ENJOY!
Ingredients:
Hot Chocolate Muffin:
2 cups all-purpose flour
4 ounces hot chocolate (powdered)
1 cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 large eggs
½ cup buttermilk
½ cup sour cream
4 ounces unsalted butter, melted
1 tsp vanilla
Marshmallow Cream Cheese Filling:
8 ounces cream cheese, at room temperature
1 cup marshmallow cream (fluff)
1/4 cup sugar
1 egg
1 TBSP all-purpose flour
1 tsp vanilla
Directions:
Preheat oven to 375F.
Spray two muffin pans with baking spray, or butter and flour them. This only makes about 16, but you need two pans, since a standard one only holds 12.
Using a stand mixer, or a bowl with electric beaters, beat the eggs and sugar together on medium-high speed until eggs become pale yellow, about 3 minutes. Add vanilla and beat another 30 seconds.
In a medium bowl, combine flour, hot chocolate, baking powder, baking soda, and salt. Set aside.
In a medium bowl whisk together sour cream, butter, and buttermilk.
Add half of the flour mixture to the egg/sugar mixture. Mix on low until just combined.
Add the sour cream/buttermilk mixture and mix on low until just combined.
Add the remaining flour mixture and again, mix until just combined. Don’t over mix.
Using a spoon or a piping bag, divide batter evenly, filling the cups ½ way up.
If using stand mixer, clean bowl. If using electric hand beaters, just get a new bowl. Beat the cream cheese and marshmallow cream together on medium-high for about 2 minutes. Until it is nice and smooth. Add sugar, egg, flour, and vanilla and beat an additional 2 minutes.
Spoon into piping bag (this will be the easiest). Place tip into the middle of the muffin and fill until you see the cream cheese on top. Repeat with all of the muffins.
Bake for 16-18 minutes. Insert a knife or wooden skewer to make sure they are done. Be sure to not insert the knife or skewer where the cream cheese is, that will give you a false reading of whether the muffin is done or not.
Peanut Butter Chocolate Chip Muffins
Posted: November 15, 2009 Filed under: Breakfast, Muffins Leave a commentMy brother and his family were visiting and spending the week at Disney. While staying at a hotel is fun, eating out all the time can get old quick. So I thought I would make them some treats. Annie’s Eats always has great muffin ideas, so I knew going to straight to her site would give me a great muffin recipe for my family! These were OUTSTANDING just as she said!
ENJOY!
Ingredients:
2 ¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
2/3 cup brown sugar
6 tbsp. butter, melted and cooled
½ cup peanut butter
2 large eggs
1 cup milk
¾ cup chocolate chips
Directions:
Preheat oven to 375°. Line a muffin pan with 12 paper liners.
In a medium bowl, whisk together the flour, baking powder, salt and brown sugar. Set aside.
In a large bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Add in the flour mixture and stir until just combined. Stir in chocolate chips. Divide batter evenly between prepared muffin tins, filling each to the top.
Bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan, then remove to a wire rack to cool completely.
Pumpkin cream cheese muffins
Posted: September 30, 2009 Filed under: Breakfast, Holiday Recipe, Muffins, Pumpkin 2 CommentsAhh my love of pumpkin continues with this fabulous recipe. I love these and they are a great way to start the day!!
ENJOY!
Ingredients:
| 8 ounce(s) | cream cheese |
| 3 | eggs |
| 2 1/2 cup(s) | sugar |
| 2 1/2 cup(s) | flour |
| 1/4 cup(s) | pecans, roughly chopped |
| 3 tablespoon(s) | butter, melted |
| 2 1/2 teaspoon(s) | cinnamon |
| 1/2 teaspoon(s) | salt |
| 2 teaspoon(s) | baking powder |
| 1/4 teaspoon(s) | baking soda |
| 1 1/4 cup(s) | solid-packed pumpkin |
| 1/3 cup(s) | vegetable oil |
| 1/2 teaspoon(s) | vanilla extract |
Directions:
Heat oven to 375 degrees F. Lightly coat two 12-cup standard muffin tins with oil and set aside.
Mix the cream cheese, 1 egg, and 3 tablespoons sugar in a small bowl and set aside.
Toss 5 tablespoons sugar, 1/2 cup flour, pecans, butter, and 1/2 teaspoon cinnamon together in a medium bowl and set aside.
Combine the remaining sugar, flour, salt, baking powder, baking soda, and remaining cinnamon in a large bowl.
Lightly beat the remaining eggs, pumpkin, oil, and vanilla together in a medium bowl.
Make a well in the center of the flour mixture, pour the pumpkin mixture into the well, and mix with a fork just until moistened.
Evenly divide half of the batter among the muffin cups. Place two teaspoonfuls of cream cheese filling in the center of each cup and fill with the remaining batter. Sprinkle some of the pecan mixture over the top of each muffin and bake until golden and a tester, inserted into the muffin center, comes out clean — 20 to 25 minutes. Cool on wire racks.
Chocolate Muffins
Posted: July 16, 2009 Filed under: Breakfast, Chocolate, Muffins, Quick 2 CommentsWe have our great great great friend from MI coming to town for a couple weeks and they are bringing their awesome little boys. While they are here they are staying at a hotel part of the time. So I thought it would be nice to bake up some tasty muffins for them so they arent eating out all the time and hitting the vending machine for a quick snack. When I saw these on Food Alla Puttanesca, they screamed KIDS and looked delish! They came together quickly and tasted fantastic. I froze them in smaller baggies for easy grab for the mom to grab and go with three little boys!! I got 18 out of the mix, not the 6 or 12 as mentioned..I have no idea why!!
ENJOY!
Ingredients:
2 cups all-purpose flour-I used half ww flour
1/2 cup unsweetened cocoa powder
1 1/3 cup light brown sugar, packed
1/2 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups low-fat milk
1 large egg
2 tablespoons olive oil
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup chopped walnuts
About 2 tablespoons granulated white sugar, for sprinkling
Directions:
Preheat your oven to 350 degrees F. Grease your muffin tins with baking spray. I also lined with paper liners for easy release!
In a medium bowl combine the flour, cocoa, baking powder, baking soda and salt, mixing with a whisk. In a large bowl combine the milk, brown sugar, egg, olive oil and vanilla.
Add the dry ingredients to the wet ingredients and mix to combine. Add the chocolate chips and chopped walnuts, stirring to combine.
Fill your muffin cups 3/4 full then sprinkle sugar on top of the batter. Bake jumbo muffins for 30-35 minutes and regular sized muffins for 20-25 minutes. Allow to cool in the tin for 5 minutes then run a butter knife around the edges and move the muffins to a wire rack.
LOVES TO EAT 