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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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