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Archive for the ‘Muffins’ Category

Often times I get frustrated because I cannot find a recipe that is exactly what I want. So what do I do?? Make up my own recipe! Such is the case for this one. I have been craving this kind of muffin since I LOVE cranberries and it is such a festive holiday food, not to mention very good for you. Cranberries are full of antioxidants, vitamin C, fiber, among many other important vitamins, minerals, and nutrients. Add heart healthy walnuts, vitamin C rich orange juice, and healthy whole-wheat flour and these muffins are a delicious and guilt-free treat. Eat them warmed spread with a little bit of butter and enjoy!

Ingredients:

  • 2 cups whole-wheat flour
  • 1 cup white sugar
  • 1/2 tsp. baking powder
  • 1 tsp. vanilla
  • Zest of one orange
  • Juice of one orange
  • 3/4 cup orange juice
  • 1/2 cup walnuts
  • 2 eggs
  • 1/4 cup canola oil
  • 12 oz. bag fresh cranberries
  • 1/2 cup walnuts

Directions:

  1. Preheat oven to 400 degrees. Line muffin tins with muffin cups (of course I use festive Santa ones :))
  2. In a medium sized mixing bowl, gently combine flour, sugar, and baking powder. Set aside.
  3. Mix together eggs, vanilla, sugar, canola oil, orange zest, and orange juices. Slowly add in flour mixture. Then gently add in walnuts and cranberries.
  4. Scoop into muffin tins- I filled them up to the top using one scoop of a big spoon. It will look like a lot but they do not rise too much.
  5. Place in oven and bake for 15 minutes. Test with a toothpick to make sure they are fully cooked.

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We already have a pumpkin recipe on here, but I wanted to share this yummy one that we made in class. These muffins has tons of raisins, walnuts, and spices and were DELICIOUS! I ate one warm out of the oven and thought that I had died and gone to heaven. Mmmmm! These muffins had a streusel topping on them, but they are yummy without it too. Pumpkin is very nutritious, so you can definitely feel good about eating these muffins! 🙂

 

Ingredients:

  • 9 oz raisins
  • 7 oz water
  • 15 oz pumpkin
  • 18 oz sugar
  • 6 oz eggs
  • ÂĽ oz baking soda
  • ½ oz salt
  • ½ tsp Ground cloves
  • ½ tsp Ground nutmeg
  • 1 tsp Ground cinnamon
  • 6 oz vegetable oil
  • 12 oz bread flour
  • 2 oz all purpose flour
  • ½ oz. baking powder

Adjust for altitude as per directions

Directions:

Preheat oven to 325 ° for convection or 350° F for conventional

  1. Prepare pans with pan spray or muffin papers
  2. Soak raisins in water (preferably overnight)
  3. Combine pumpkin, sugar, eggs, baking soda, salt and spices.  Paddle on low speed for 8 minutes
  4. Gradually add oil scraping bowl often
  5. Add flours and baking powder and mix on low until incorporated.  Add raisins and water
  6. Pour into prepared muffin tins or loaf pans and bake until firm in the center and muffin/bread bounces back when poked

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This is a recipe that my mom made a lot when we were growing up. Spread with butter and/or jam, these muffins are so delicious. And little did we know how nutritious wheat germ is! Wheat germ has 23 nutrients and contains more nutrients per ounce than any other vegetable or grain. Some of the many vitamins and minerals in wheat germ are potassium, vitamin E, riboflavin, calcium, zinc magnesium and vitamins A, B1 and B3. 

 Ingredients:

  • 1 cup all purpose flour
  • 1 cup RAW wheat germ [Natural food store] * do not used wheat germ in the jar.
  • 3/4 cup white sugar
  • 1 tsp salt
  • 4 tsp baking powder
  • 1 egg
  • 1 cup milk
  • 5 tbsp vegetable oil

 Directions:

1. Mix dry ingredients together in medium bowl.

2. Mix egg, oil, milk in smaller bowl with a whisk

3. Add liquid to dry mixture and mix by hand until just mixed

4. Place muffin cups in muffin pan and fill each with mixture 3/4 full

5. Bake at 375 until golden brown on top for 15-20 minutes.

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Corn Casserole

… so it’s time to start planning what to make! Here are some of our favorite Thanksgiving recipes that your friends and family will love, trust us! From pumpkin bread to green bean casserole to a pumpkin patch cocktail at the end of the night, here are some yummy suggestions to make your Thanksgiving dinner absolutely wonderful. Tell us- what are your favorite Thanksgiving recipes?


Corn Casserole

Maple Carrots

Green Bean Casserole

Auntie’s Old Fashioned Stuffing Recipe

Pumpkin Pecan Chocolate Chip Cookies

Pumpkin Bread

Pumpkin Muffins/Cupcakes

Pumpkin Patch Cocktail

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Green Bean Casserole

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Maple Carrots

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During the fall, I love to bake with seasonal ingredients, like pumpkin and cranberries. I experimented with these cranberry muffins today and they turned out delicious! The recipe makes 24 muffins, which is a lot for 2 people, so I froze half of them and kept the other half out for us to eat this week. Spread with butter, these muffins are a yummy breakfast and would be great for Thanksgiving or Christmas morning! 🙂

Ingredients:

  • 2 cups flour (white or whole wheat)
  • 2 tsp baking powder
  • 1 cup white sugar
  • ½ cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 2 tsp vanilla
  • 2 tsp cinnamon
  • 15 oz can cranberries (whole berry) or 2 cups fresh or frozen cranberries
  • 1/2 cup walnuts (optional)

Directions:

  1. Preheat oven to 400 degrees.
  2. Prepare muffin tins by placing paper cups in them.
  3. Combine wet ingredients and sugar in a large mixing bowl and mix together.
  4. In a separate bowl, combine dry ingredients and then gradually add this mixture into wet ingredients. Mix together by hand or using an electric or hand mixer. Add the cranberries and walnuts in at the very end and mix in well. 
  5. Spoon heaping amounts of batter into the muffin cups to about 2/3 of the way full. I like my muffins big, so I fill them almost to the top!
  6. Place muffin pans in the oven and bake for 25-30 minutes, until cooked through, testing with a toothpick.

Let muffins cool for at least 15 minutes before digging into them.  Spread with butter and enjoy!


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This yummy sounding recipe comes from the American Dietetic Association’s Cooking Healthy Acorss American Cookbook. I can’t wait to make these!

Recipe courtesy of: Beverlee Kell, R.D. 

This fusion of all-American banana bread with an Asian flair-so common in California cuisine-provided by coconut and wheat germ to provide a touch of health is a wonderfullly unique version of an all time favorite.

Serves: 24

Hands-on time: 15 minutes

Baking time: 25-30 minutes

Ingredients:

  • vegetable oil cooking spray
  • 2 cups all-purpose flour
  • 1/2 cup toasted wheat germ
  • 2 tsp baking soda
  • 1/2 tsp cardamom
  • 1/2 cup canola oil
  • 1/2 cup applesauce
  • 1.5 cups sugar
  • 5 very ripe bananas
  • 1/2 cup chopped hazelnuts (or chopped walnuts)
  • 1/2 cup shredded sweetened coconut

Directions:

  1. Preheat oven to 350 degrees. Coat 24 regular muffins tins with the cooking spray.
  2. Mix the flour, wheat germ, baking soda, and cardamom in a small bowl; set aside. Combine the oil, applesauce, sugar, bananas, nuts, and coconut in a medium sized bowl. Fold the flour mixture into the wet ingredients, stirring until just blended. 
  3. Fill the muffin cups 3/4 full. Bake for 25-30 minutes, or until a  toothpick instered in the middle comes out clean.

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IMGP3853These pumpkin muffins are so yummy and healthy and a must make recipe for fall. The more healthy ingredients, the less guilt, so I add raisins and walnuts to the mix. Pumpkin is also super healthy for you- it is high in beta carotene, zinc, potassium, and fiber. So if you need any excuse for eating pumpkin treats, you have them now! 🙂 Here is the recipe for my pumpkin muffins. Enjoy!

Ingredients:

  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 cup white sugar
  • 2 tsp. pumpkin pie spice
  • ½ cup milk
  • 2 eggs
  • 2 tsp vanilla
  • ½ cup canola oil
  • 15 oz can pumpkin
  • 1/2 cup raisins (more if you like, I put up to 1 cup)
  • 1/2 cup walnuts (more if you like, I put up to 1 cup)

Directions:

  1. Preheat oven to 400 degrees.
  2. Prepare muffin tins by placing paper cups in them.
  3. Combine wet ingredients including pumpkin and sugar in a large mixing bowl and mix together.
  4. In a separate bowl, combine dry ingredients and then gradually add this mixture into wet ingredients. Mix together by hand or using an electric or hand mixer. Add the raisins and walnuts at the very end and fold in with a wooden spoon.
  5. Spoon heaping amounts of batter into the muffin cups to about 2/3 of the way full.
  6. Place pans in the oven and bake for 25-30 minutes, until cooked through, testing with a toothpick.

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Like me, my cousin Natalie has grown to love cooking as a result of always being around our moms (who are sisters) and our late grandmother who were/are always cooking up the most delicious things.  She left a comment about the No Pudge Brownies Zoe featured a week or so ago, and also included a recipe for Nectarine and Banana Muffins that she and her mom made, which she claims are absolutely amazing (I don’t doubt it…my mouth is watering just thinking about them).  I thought I would post it so that everyone could take advantage of it before nectarines are out of season!  Thanks for sharing Natalie! 

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Hey girls I would just first like to say that the “no pudge” brownies are amazing! After seeing them on your website I visited the grocery store and picked up a box myself. It is so nice to be able to eat brownies without having to worry about all of the sugar and fat that usually comes along with them! Thank you for sharing Zoe!

On another note….I was very bored today and we had some very ripe bananas laying around so I decided to make some banana bread, however, I could not find our recipe for it so I wandered over and grabbed my mom’s muffin cookbook and found something that sounded even better. The result were Nectarine and Banana Muffins and let me tell you these were the best muffins I have ever had! Here is the recipe…..

-generous 1/3 cup sunflower-seed or peanut oil, plus extra for oiling (if using) …..(my mom and I used regular vegetable oil)
-generous 1 3/4 cups all-purpose flour
-1 tsp baking soda
-1/4 tsp salt
1/4 tsp allspice (we used cinnamon)
-1/2 cup shelled almonds, chopped
-6oz ripe nectarine, peel and chopped (we did not peel)
-1 ripe banana, sliced
-2 large eggs
-1/3 cup thick strained plain or banana-flavored yogurt

Preheat the oven to 400*F. Oil a 12-cup muffin pan with the oil, or line it with 12 muffin paper liners. Sift the flour, baking soda, salt, and allspice into a mixing bowl. Then add the superfine sugar and chopped almonds and stir together.

In a separate bowl, mash the nectarine and banana together, then stir in the eggs, remaining oil, yogurt, and almond extract. Add the mashed fruit mixture to the flour mixture and then gently stir together until just combined. Do not over stir the batter – it is fine for it to be a little lumpy.

Divide muffin batter evenly between 12 cups in the muffin pan or the paper liners (they should be about two-thirds fill). Transfer to the over and back for 20 minutes, or until risen and golden. Remove muffins from the oven and serve warm, or place them on a cooling rack and let cool.

****To add a delicious crunchy topping to these muffins. put 3 tablespoons raw sugar and 1 teaspoon allspice in a small bowl and mix together well. Just before transferring the muffins to the oven, sprinkle some of the spiced sugar over each muffin.

These muffins are a delicious summer treat and are even better since nectarines are in season!

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If you love to make muffins as much as I do, you need to try my super versatile muffin recipe! I’ve used it with several kinds of berry muffins and most recently zucchini muffins. I’ve found that it works well with pretty much any type of add-in you want to include with your muffins (just make sure to include about 2 cups of whatever your add-in is so that the ingredients will all be in balance with each other). Since these muffins are made with whole wheat flour, they are super healthy (no guilt! :))

Here is the recipe!

Ingredients:

  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 cup white sugar
  • ½ cup milk
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup vegetable oil
  • 2 cups of your preferred add-in (suggestions below)
  • 1/2 cup raisins (optional)
  • 1/2 cup walnuts (optional)

Directions:

  1. Preheat oven to 400 degrees.
  2. Prepare muffin tins by placing paper cups in them.
  3. Combine wet ingredients (excluding add-in) in a large mixing bowl and mix together.
  4. In a separate bowl, combine dry ingredients and then gradually add this mixture into wet ingredients. Mix together by hand or using an electric or hand mixer. Add the add-in at the very end and fold in with a wooden spoon. 
  5. Spoon heaping amounts of batter into the muffin cups to about 2/3 of the way full. I like my muffins big, so I fill them almost to the top!
  6. Place muffin pans in the oven and bake for 25-30 minutes, until cooked through, testing with a toothpick.

Let muffins cool for at least 15 minutes before digging into them.  Spread with butter and enjoy!

Add-in suggestions: blueberries, raspberries, blackberries, strawberries, mashed bananas, grated zucchini, mixed berries, grated carrots, cranberries, etc!

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IMGP3506Mmmmmm muffins! I love all muffins, but blueberry and raspberry are my favorite. I had been craving muffins for the past few days and had some extra time on Saturday before I went to work, so I decided to make some! I had frozen blueberries in the freezer and everything else in the panty, so I didn’t even need to go to the store! I used the same recipe that I use for my raspberry muffins but just substituted blueberries for the raspberries- really you could swap any kind of fruit in, just making sure to keep the quantity of it consistent. 

Why eat blueberries? Blueberries are a fabulous source of vitamins and minerals, including vitamin b6, vitamin C, vitamin K, and manganese. Blueberries also contain dietary fiber, antioxidants, and have many potential anti-disease effects.  These muffins are a great way to add more blueberries into your diet!

Makes: 18 muffins

Ingredients:

  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 cup white sugar
  • ½ cup milk
  • 1 egg
  • 1 tsp vanilla
  • ½ cup vegetable oil
  • 1 package frozen blueberries, thawed (about 2 cups)

Directions:

  1. Preheat oven to 400 degrees.
  2. Prepare muffin tins by placing paper cups in them.
  3. Combine wet ingredients (excluding blueberries) in a large mixing bowl and mix together.
  4. In a separate bowl, combine dry ingredients and then gradually add this mixture into wet ingredients. Mix together by hand or using an electric or hand mixer. Add the blueberries in at the very end and fold in with a wooden spoon. 
  5. Spoon heaping amounts of batter into the muffin cups to about 2/3 of the way full. I like my muffins big, so I fill them almost to the top!
  6. Place muffin pans in the oven and bake for 25-30 minutes, until cooked through, testing with a toothpick.

Let muffins cool for at least 15 minutes before digging into them.  Spread with butter and enjoy!

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