Category Archives: Muffins

Blueberry Almond Fresh Toasttins

These are very easy to prepare. They are perfect for a quick grab and go breakfast item. Bonus they also freeze well. This is a spin off my original post French Toasttins

Yields: 10 Toasttins 

Ingredients:

3 eggs

1 TB pure vanilla extract

1 teaspoon ground Vietnamese Cinnamon 

1 cup vanilla unsweetened almond milk

2 Tablespoon pure maple syrup 

2 Tablespoons dried blueberries 

2 Tablespoons sliced almonds

1/2 teaspoon vanilla sugar

10 slices of light whole grain bread heels (35-45 calories a slice), cubed 

Directions:

1. Preheat oven to 350 degrees. Generously cooking spray 10 muffin vessels in muffin tin. Set aside. 

2. In a large bowl whisk together the first 5 ingredients. 

3. Toss in the cubed bread. Fold with rubber spatula. Make sure the bread soaks up all the liquid. 
4. Take an 1/3 cup measuring device and portion out a heaping amount of the bread batter into prepared muffin tin. Sprinkle with blueberries, almonds, and vanilla sugar. Place the pan in center rack in oven. 

5. Bake for 25 minutes. Enjoy as is or add additional maple syrup or sprinkle with powdered sugar.

Chocolate Chip Greek Yogurt Muffins

Tomorrow we are celebrating a very special birthday in our office. I try and always make a special treat for my coworkers birthdays. Tomorrow our birthday girl is taking a half a day so I don’t want to make a dessert. However I would still like to make a sweet treat in honor of her special day. And no one ever said you cannot have  chocolate for breakfast….

I don’t think there is a better way than to celebrate with some chocolate….

This recipe yields 12 standard muffins

 

PRE directions: Preheat the oven to 350 degrees. Take out your muffin tin and place paper liners in the tin and spray each with cooking spray.

 

Ingredients:

1 1/2 cup of whole wheat pastry flour

2/3 cup of granulated sugar or raw sugar

1 cup of greek plain fat free yogurt

1 tsp vanilla extract

3/4 tsp baking soda

3/4 tsp baking powder

1/4 tsp kosher salt

3/4 cup of semi sweet or dark chocolate chips

2 large egg whites

5 TB canola oil

Directions:

  1. In a small bowl, whisk together flour, sugar, soda, baking powder, and salt. Set aside.
  2. In a medium bowl whisk together the yogurt, vanilla, and egg whites.
  3. Add the dry ingredients into the wet and mix with a spatula. Be careful not to over mix. Once there is no signs of dry flour residue, fold in the chocolate chips.
  4. Portion the muffins out using a # 16 scoop. You can make them a heaping amount if not you will have some batter left. And since whole wheat flour is more dense than regular All Purpose flour your muffins may not rise as much. Bake in the oven at 350 degrees for 15 minutes or until toothpick comes out clean. Allow muffins to cool in pan for 5 minutes on a wire rack. Remove from pan and allow to cool or enjoy warm.

 

Fall Harvest Spiced Muffins


Fall will be here before we know it (11 days but who is counting). Some of the tree leaves are starting to turn yellow and red hues. My husband and I went running last weekend on one of our favorite trails and there were already some leaves hitting the limestone path. Fall in Western Pennsylvania is very beautiful and we are lucky to have all the seasons.

We were able to stop at my grandfather’s orchard last weekend. He always likes to show his apple trees, peach trees, and thriving garden. This is a picture of him and I below. I am trying to hold all the goods in just one hand. But the reality of it is we left with a cooler full of produce, several bags of kale, peaches, apples, and an 8.175 pound head of cabbage.

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My grandpa’s apple trees have so many apples, he has to place posts under the branches to prevent the apples and branches from hitting the ground. He gave us some of his apples. I was able to incorporate them in the recipe today, along with my neighbor’s roasted pumpkin I freeze canned last year.

In the fall I make everything pumpkin and apple. I love the smell of these fruits baked in fall combined with cinnamon.

Prep Time: 15 Minutes    Cook Time: 21 minutes

This recipe yields: 21 muffins using a size # 16 scoop

Prep Work &Tools need for the job:

  • Number Size 16 scoop
  • Muffin Tin Liners
  • Muffin Cups
  • Cooking Spray
  • Preheat oven to 350 degrees
  • Line standard muffin tin with paper liners

 

Ingredients:

1 cup of pureed pumpkin

1/4 cup of canola oil

1 teaspoon pure vanilla extract

2 eggs

1 2/3 cup sugar

2 Tablespoons of ground Flaxseed

1 teaspoon of apple pie spice

1 teaspoon of pumpkin pie spice

2 1/2 cup of whole wheat pastry flour

1/2 teaspoon kosher salt

1 teaspoon of baking soda

2 cups of chopped apples, peeled

Directions:

  1. In a large bowl, combine the first six ingredients. Set aside.

2. In a small bowl combine flour, baking soda, spices, & salt. Stir dry ingredients into wet ingredients just until moistened. Fold in apples. Cooking spray the lined muffin cups and use a # 16 scoop to fill the tins.

3. Bake the muffins at 350° for 19-21 minutes or until toothpick comes out clean. I rotated my muffins halfway through for even baking. Remove from pan after 5 minutes have elapsed and allow to cool on wire rack.

Enjoy the muffins on their own or slathered with apple or pumpkin butter.

Spiced Zucchini & Date Muffins

 

 

 

Zucchini is a vegetable I know I could not live without. You can make just about anything with this adaptable vegetable.  I don’t know if it is because growing up we always had it in the garden and we baked it and cooked it every which way we could (Zucchini Stuffing, Zucchini Pancakes, Zucchini Fries, Zucchini Sweet Pickles, Zucchini Quiche, Zucchini Mock Apple Pie).  There is something about when it is baked with all my favorite spices, I find comfort in the memories created by my grandma and mom from growing up. If you grow zucchini in your garden, I am sure you know what I am talking about. And if you do not, I recommend you try to grow this summer vegetable. Summer squash is probably one of the easiest vegetables to grown; however, it will take over your garden so beware.

Today my grandpa and dad are coming down to the city to go to my husband and I’s favorite car show Vintage Grand Prix. I made these muffins to eat as we travel to the event. My husband this year is driving one of the minis for the track rides. I also sent him some to enjoy while he works hard at volunteering for the event.

Pre-Directions: Preheat oven to 400 degrees. Cooking spray with cooking spray 18 muffin tins with paper liners. 

Ingredients:

1/4 cup unsweetened applesauce

1 cup of liquid egg whites (or 4 eggs lightly beaten)

1/4 cup canola oil

2 tablespoons flaxseed, milled

1 1/4 cup of sugar

1 1/2 cup whole wheat pastry floor

1/2 cup quick oats

1 cup AP flour

1 teaspoon of kosher salt

1 Tablespoon of baking powder

1/2 teaspoon Chinese 5 spice

1/2 teaspoon ground Vietnamese cinnamon

1/2 cup walnuts, chopped

1/2 cup dates, chopped

1 1/2 cup of shredded zucchini (not peeled)

This recipe yields 18 muffins using a number 16 scoop

Directions:

  1. Place the first 5 ingredients (applesauce, oil, flaxseed, sugar,& egg whites) into a large bowl. By hand whisk the ingredients together and set aside.
  2. Take the next 7 ingredients (flours, oats,salt, baking powder, & spices) into a medium bowl whisk together to blend thoroughly.
  3. Add the dry ingredients into the wet ingredients prepared batter. Fold together by using a rubber spatula.
  4. Lastly add the zucchini, dates, and walnuts into the batter. Fold these ingredients into the batter. Be careful not to over mix.
  5. Portion the batter into the prepared muffin tins using a number 16 scoop.
  6. Bake for 16 minutes at 400 degrees, rotate half way through or they might start to burn on the bottom. Check to see if they are done by using a toothpick and if when you insert the toothpick into the muffin and it comes out clean or with dry residue remove from the oven. Allow to cool in the tin for 1 minute and carefully remove the muffins from the tin  (caution the pan will still be hot) and allow to cool the remainder of the way on a wire rack.
  7. Enjoy!

Lemon Poppyseed Greek Yogurt Muffins

We are hostessing our second annual Mother’s Day Brunch in a few weeks. I have been searching and planning the menu to honor our moms. I think we are going to go with a refreshing mini muffin.

When my husband & I first started dating we would always go to this adorable one of a kind pastry cafes which served mini muffins. The restaurant would always plate the dishes with a surprise mini muffin. Lemon poppyseed was often the mini muffin that would accompany our entrees. This flavor also just happened to be one of our favorites. 

I thought I would trial these muffins in advance prior to our event. Spring is here even though temperatures dropped last night fairly low. My rhubarb is doing well with really big leaves. So recipes to come!!!!

 I plan on making mini muffins since we have quite the menu planned for our brunch; however, today I did bake a standard size muffin for breakfast.

 This recipe yields 15 standard muffins

Ingredients:

2 eggs 

2 TB poppyseeds

1/2 cup sugar

1/2 cup plain fat free greek yogurt

1/2 cup low fat buttermilk

1/2 cup unsweetened applesauce

1/4 cup canola oil

1/2 tsp pure vanilla extract 

2 TB lemon Juice, freshly squeezed

1 lemon, zested

2 cups of whole wheat pastry flour

1 tsp baking soda

1/4 tsp kosher salt

1 tsp baking powder

Directions: 

 1. Preheat the oven to 400 degrees. Generously coat with cooking spray a muffin tin. I did use my stoneware pan for this recipe which I highly recommend. 

2. Place the 1st 10 ingredients in a medium to large bowl. Whisk by hand the contents in the bowl to incorporate the ingredients together. Set aside.

3. In a seperate medium bowl mix the flour, salt, soda, & baking powder. 

3. Add the dry ingredients into the liquid batter. Be cautious not to over mix the batter. 

4. Using a size 16 scoop place one generous scoop in each of the muffin crevices. 

5. Bake the muffins in a preheated oven at 400 degrees for 14-15 minutes. When the timer goes off check the muffins with a toothpick. If no wet residue comes out of the muffin on the toothpick remove them from the oven.

6. Allow the muffins to rest in the tin for 1-2 minutes. 

7. Remove the muffins on to wire rack to allow to cool or serve warm!  enjoy!

Candied Ginger Banana Streusel Muffins

 

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I love baking with banana’s. Banana muffins are delicious on their own. Today I thought I would take a spin off of the traditional banana muffin. I know often times recipes call for chocolate chips; however, not today. These muffins are moist, sweet, and spicy and not intended for little ones. These muffins will sure wake you up and get you going for the day. The ginger really comes on strong so if you do not like ginger they are not for you.

I adapted these muffins to incorporate greek yogurt to add moisture and protein. I only used whole wheat pastry flour which allows them to rise better than traditional whole wheat flour (so make sure not to interchange the two). I added flaxseed to add some omega 3 fatty acids. The ginger is a magical ingredient and research shows this spice can help with an upset stomach and improve digestion.

 

Ingredients for the muffin:

3/4 cup of Plain Fat Free Greek Yogurt

2 1/2 cups of Whole Wheat Pastry Flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp kosher salt

1/2 Tsp ginger ground

1 Tsp ground vietnamese cinnamon

1 large egg

1 tsp pure vanilla extract

1/2 cup of finely chopped candied ginger

2 very ripe bananas (brown); mashed

2/3 cup raw sugar or brown sugar if you don’t have raw

4 tb of ground flaxseed

 

Ingredients for the topping:

1/2 cup whole wheat flour

1/2 cup finely chopped candied ginger (very important to finely chop)

1/2 cup brown sugar

2 tb canola oil

1/2 tsp ground vietnamese cinnamon

 

This recipe will yield 12 standard muffins and 12 mini muffins

Predirections:

Preheat oven to 350 degrees. Line standard baking muffin tins with muffin liners and spray generously with canola oil cooking spray. Set aside.

 

Directions for the muffins:

  1. In a large bowl, mix with whisk greek yogurt, banana, flaxseed, vanilla and raw sugar. Add in egg and mix to combine. Set aside
  2. In a medium bowl mix together, flour, ground ginger, cinnamon, baking soda, salt and baking powder. Add the dry ingredients to the wet greek yogurt mixture by folding the dry ingredients into the mix. Please make sure not to over mix muffins (you will create a tunnel effect with pointy muffins aka not very pretty).
  3. Lastly fold in the candied ginger. Once again caution against over mixing.
  4. By using a number 16 scoop portion out 12 standard muffins. Set aside.
  5. By using a size 60 scoop portion out 12 mini muffins. Set aside.

Directions for the streusel topping:

  1. In a small bowl mix together flour, sugar, cinnamon, candied ginger and canola oil.
  2. Add about 1-1/2 TB to each muffin with the standard size and about 1/2 -1 TB to the minis.
  3. Bake the standard muffins for 20-23 minutes at 350 degrees or until toothpick comes out clean. Bake the minis for 9-10 minutes or until toothpick comes out clean. Remove from the muffin from the tins and allow to cool on wire rack.

 

 

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rosemary horseradish ham bites 

 
I love using my grandfathers homemade horseradish in dishes. This one is unique since it calls for rosemary which adds a bit of flare. I love making these on the weekend. I often share them with my neighbors since there are only two of us or they freeze nicely. 

Ingredients:

3 1/2 cups of heart smart bisquick mix
1/2 cup chopped green pepper 

1 c skim milk
1.5 cups of egg substitute or 6 eggs

1 teaspoon of kosher salt

2/3 cup of shredded 2% cheddar cheese

2/3 cup of lean ham or Canadian bacon chopped

1/2 tsp freshly ground pepper

2 TB of fresh pureed horseradish

1/2 TB of chopped fresh rosemary

Directions:

1. Preheat oven to 375 and cooking spray line 12 standard size muffin tins and set aside.

2. In a small bowl mix the horseradish, salt, pepper, and eggs or egg substitute. Set aside.

3. In a large bowl mix biscuit mix, and milk to form sticky dough. Pour out dough onto a lightly floured clean countertop surface and use a rolling pin to evenly spread dough out into about 1/4 inch thick dough. Use a biscuit cutter or a glass about 3.5 inches to form biscuits.

4. Place the cut biscuit into the prepared muffin dish and press evenly up the side and into the tin. Add half the cheese evenly onto the biscuits (about a tsp or so in each). Also add 3-4 slices of the ham onto of the cheese (about half the ham). Add a few pieces of chopped peppers.

5. Divide the egg mixture into the cups evenly about 1/4 cup into each tin. Finish off the cups by adding evenly the remaining ham, pepper, & cheese.

6. Lastly dust with rosemary.

7. Bake the bites for 25 minutes or until the eggs are set. Keep the bites in the tins for 5 minutes on wire rack. Yield: serves 12

Rhubarb Vanilla Cinnamon Muffins

 
Today we are at the Vintage Grand Prix and I wanted to make a breakfast for the track team. These are very moist and kid friendly.
Pre directions:

Preheat oven to 350 degrees and paper line and spray with cooking spray standard muffin tins.

This recipe yields 17 muffins

Ingredients:

1 cup all purpose flour

1/2 cup whole wheat pastry flour

2 cup chopped rhurbarb ( frozen will work make sure to measure when frozen) then allow to thaw and place in strainer to remove extra moisture. 

2 TB ground flaxseed 

2 eggs

1/2 cup reduced fat reduced fat sour cream

1/4 canola oil 3/4 tsp ground vietenssee  cinnamon 

1 2/3 cup sugar

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp kosher salt

1 tsp pure vanilla extract
Directions:

1. Place flours, salt, baking soda, baking powder, cinnamon, & flaxseed in a large bowl and whisk to incorporate.

2. In a separate bowl mix canola oil, sour cream, sugar, vanilla, and eggs into medium bowl. 

3. Add dry ingredients into wet and whisk to incorporate. Once no dry residue remains fold in rhubarb.

4. Scoop batter with ice cream scoop into muffin tin. Bake for 10 minutes and rotate muffins in oven and bake for 13 more minutes. Or until tooth pick comes out clean.

  

Bran Muffins with Orange Zest

 

 Our neighbor brought us over some of his homemade jelly. He prepares the jelly from his Peach Plum Trees. He mentioned this is a tree his family used to have where he grew up in Mariland. I was trying to think of a good muffin to try the jelly on. This bran recipe came to mind. I cannot wait for them to come out of the oven and enjoy with some coffee!

Yields 19 muffins

Predirections:

Preheat oven to 375 degrees and prep standard size muffin tins with either silicone muffin liner or paper liners and spray with cook my spray. Set aside.

Ingredients:

1 1/8 cup AP flour
1/4 cup wheat germ
3/4 cup all brain original cereal
1 1/2 cups buttermilk plus two TB 
1/2 cup water
2 TB fresh orange juice
1 tsp orange zest
9 prunes
1 small apple grated (about a half of a cup)
1 tsp ground cinnamon 
1 tsp baking powder
1 TB maple surup
 6 TB egg white substitute 
1/2 cup raw sugar plus some to sprinkle

Directions: 

1. Place bran cereal, orange juice, orange zest, egg substitute, and buttermilk in large bowl. Set aside for 10 minutes to soak.
  
2. Sift flour, cinnamon, baking powder, wheat germ in a separate medium bowl. Set aside. 
  
3. In the food processor add prunes, shredded apple and water. Food process for 3 minutes.   

4. Add puréed prune mix to buttermilk batter.   
 

5. Mix to incorporate & fold in flour mixture. Fold in dry ingredients until no dry residue remains.

   

6. Use a size 16 scoop to portion out into muffin tins evenly.  Sprinkle with raw sugar before placing in the oven.

 

7. Bake for 30 to 33 minutes at 375.

 

  
 
Please note they do shrink after they come out of the oven. Please let them cool for 5 minutes in pan and remove to wire rack to cool completely. Enjoy! 

Pecan Crumble Rhurbarb Muffins

I don’t know about you but I am counting down the days until spring. But despite the time frame it still continues to pour down snow in western Pa. For those of you not counting. It’s about 19.4 days according to my phone.

 These muffins have one of my favorite spring ingredients …. Rhubarb. I still have some leftover in the freezer from last year. I figure why continue to hoard when I know it will be in abundance very soon. 

This recipe yields 12 standard muffins using a size 60 scoop the portion. 

Prep Steps

Preheat oven to 375 and paper lined muffin tins and spray with cooking spray. 

Ingredients:

3/4 cup whole wheat Pastry flour

3/4 cup ap flour

1 tsp vanilla extract

1/2 cup buttermilk plus 1/8 cup

1/2 tsp ground cinnamon 

Pinch Ground nutmeg

2/3 cup of raw sugar

1/8 of a cup of  ground flaxseed

1/8 of a cup of canola oil

One cup of diced rhubarb fresh or frozen that’s been thawed

Half a cup of candied pecans (chopped)

1 egg

1/2 tsp kosher salt

1/2 tsp baking soda 


Topping 

1/2 cup candied pecans (chopped) optional 

Directions:

  1. In a large bowl mix both flours, raw sugar, baking soda, salt, flaxseed, cinnamon, and nutmeg. Set aside.
  2. In a small bowl mix together egg, oil, vanilla and butter milk.
  3. Add the wet ingredients to the dry. Next to incorporate but be careful not to over Mix.  Set aside. 
  4. Roll rhubarb into the chop the pecans to coat.
  5. Now fold in the rhubarb into the wet batter. 
  6. Using a size 60 scoop place the batter evenly into the muffin tins.
  7. Sprinkle each muffinwith 1-3 teaspoon of chopped the cannied pecans. Optional
  8. Bake at 375 degrees for 20 minutes. Or 
  9. Until toothpick comes out clean.