Category Archives: Muffins

Apple Streusel Whole Wheat Muffins

My husband and I went to Amish Country in Ohio this past weekend and there was an abundance of apples!

Which inspired me to make a coffee cake type of apple muffin this morning.

Ingredients:
1 1/2 cup whole wheat pastry flour
1 TB flaxseed milled
1/4 cup sugar
3/4 tsp Vietnamese ground cinnamon
2 tsp baking powder
1/4 tsp salt
1/8 tsp ground nutmeg
1 farmers egg
3 TB canola oil
1/2 cup skim milk
1 cup of Apple, peeled, & shredded (about 1.5 medium apples)

Topping:
1/4 cup brown sugar
2 TB whole wheat pastry flour
1/2 tsp ground cinnamon
1/3 chopped pecans
2 TB of soften butter (unsalted)

1. Preheat oven to 400 degrees and line 12 muffin tins with either silicon or paper liners and spray with cooking spray to prevent sticking.

2. In a medium bowl combine flour, sugar, cinnamon, nutmeg, baking powder, salt, and flaxseed.

Mix to incorporate all ingredients well.

3. In a separate medium bowl combine oil, egg, and milk.

Whisk to incorporate.

4. Add dry mixture to wet.

Mix until just moistened (be careful not to over mix).

5. Shred 1 to 2 apples to yield one cup of shredded apple.

6. Fold apples gently into batter.

7. Spoon half the batter evenly into 12 muffin tins.

Set aside

8. In a small bowl place streusel topping ingredients.

Use your hands to incorporate crumble topping mixture.

9. Set aside 3-4 TB of topping.

10. Place one TB of remaining topping in each muffin tin on top of the wet batter.

11. Spoon evenly the remaining batter on the top of the streusel topping in tins.

12. Bake in oven for 20 minutes or until a toothpick comes out of center clean.

13. Let cool in tin for 3 to 5 minutes on wire rack.

14. Remove from tin and allow to cool on wire rack.

15. Enjoy

Whole Wheat Banana Granola Mini Muffins

Whole Wheat Banana Granola Mini Muffins!

These little banana bites of heaven have everything in the cupboard. I make these every year for one of my co-workers birthday’s. They are her favorite treat. This year I decided to make them as mini muffins.

Recipe yields 48 mini muffins

Ingredients;
3/4 cup whole wheat flour
3/4 cup AP Flour
1 tsp of baking powder
1/2 tsp baking soda
1/4 tsp salt
Pinch of nutmeg
2/3 cup sugar
1/4 cup canola oil
1/2 cup no sugar added applesauce
1 egg
1/4 cup & 1/8 cup skim milk
1 tsp pure vanilla
2 medium ripe bananas (mashed)
1/2 cup chopped walnuts
1/2 cup your favorite granola
1/4 cup unsweetened coconut

Directions:
1. Preheat oven to 350 degrees
2. Line 48 mini muffin tins with paper-liner and spray with Pam Cooking spray.

3. Sift flours, salt, baking soda, baking powder, sugar, and nutmeg. Set aside.

4. In a stand mixer combine, oil, applesauce, mashed bananas, milk, vanilla and egg. Mix but do not over mix.

5. Add in two parts the dry ingredients mixture.

6. Mix until incorporated but do not over mix.

7. Fold in granola, coconut, and walnuts.

8. After thoroughly combined, use a number 60 scoop to portion out your mini muffins.

9. Bake for 9-10 minutes. Check using toothpick method.

Enjoy!

Chocolate Zucchini Whole Wheat Muffins

My husband and I went to our local farmer’s market yesterday after our bike ride. We bought their homegrown zucchini in bulk. I love baking with zucchini. I made these this morning for my 19 month nephew. He loves his vegetables! Hopefully he will love these too!

Ingredients:

1 cup of Shredded Zucchini (blotted well with paper towel to remove moisture)
1/2 cup agave nectar
1 teaspoon pure vanilla
1 cup unsweetened applesauce
1 cup whole wheat pastry flour
1/2 cup AP flour
1/4 cup ground flaxseed
1/4 cup unsweetened cocoa
1/4 cup Dutch processed cocoa
1 1/2 teaspoon vietnamese cinnamon
1/4 teaspoon ground nutmeg
1/4 ground cloves
1/4 teaspoon ginger
1 teaspoon of baking soda
1/2 teaspoon of baking powder

Directions:

Preheat the oven to 350 and line 12 standard cupcake liners.

1. Sift dry ingredients together in a medium bowl.

2. In a separate larger bowl mix wet ingredients (except the zucchini).

3. Now add wet mixture to dry mixture.

4. Once mixture is mixed well.

5. Now fold in zucchini.

6. Make sure zucchini is spread out evenly throughout batter.

7. Spray liners with cooking spray. Scoop 1/4 cup of batter into each cupcake liner.

Cornbread Muffins

Corn Bread Muffins!!

This recipe was adapted from Paula Deen’s Kitchen Classics Cookbook that my grandma purchased for me during her trip to Savannah (It’s even signed by the southern diva herself). Of course, I made some altercations and made it with less saturated fat. Sorry Paula I love your recipes but the fat has got to go !

This recipe makes 18 standard size muffins

Ingredients:

3/4 Cup of Corn meal plus 1 TB of Corn Meal

3/4 Cup of Self rising flour*****if you don’t have Self Rising Flour see note below!

1/2 Cup of Canola Oi

8 oz of Canned Cream Corn

1/2 cup of egg substitute or 4 egg whites

1 Cup of Fat Free Sour Cream or…..Non Fat Plain Greek Yogurt (the greek yogurt will give you more protein)

1/2 Tsp Cayenne Pepper

1 Cup of 2% Sharp Cheddar Cheese or Fat Free Cheddar or ( I like Cabot’s 75% Fat Free Cheddar as well)

Directions:

1. Preheat oven to 375 Degrees. Line 18 standard size cupcakes with paper liners (Or I used my silicone liners).

2. Mix dry ingredients together in one bowl and wet in another. Then pour dry into wet mixture. Use a 1/4 cup measuring cup to divide batter evenly into muffin tins. Bake the muffins for 18 to 20 minutes or golden brown and toothpick comes out clean.

********1 cup (130 grams) (240 ml) is equal to similar grade (all purpose) flour plus 1 1/2 teaspoons baking powder plus 1/4 teaspoon salt

Chocolate Gingerbread Muffins….Yum

Gingerbread Chocolate Muffins

Ingredients:

2 Cups of AP Flour (spoon the flour into the measuring cup) ( or 1.5 cups AP flour and 1/2 cup Whole Wheat Pastry Flour)
2 tablespoons of Cocoa powder ( I used 1 TB of Traders Joes brand and 1 of Penzey’s Dutch)
1 tablespoon of Penzey’s Ground Ginger
1 Teaspoon of baking soda
1/2 teaspoon of flake kosher salt
1/2 cup Sugar
1/2 cup Molasses
1/4 cup of skim milk (why use whole milk or 2%, skim is better and favor will not be sacrificed)
2 eggs (farm fresh or egglands best) (friendly note if you want to decrease the fat even more use 2 egg whites in place of every one egg)
1/2 stick (1/4 cup) of butter (unsalted)
1/2 cup of natural applesauce or no sugar added (****best way to decrease fat in a recipe, adds moisture;plus no one will either know)

Directions:

Place the first five ingredients into a medium glass bowl and whisk together thoroughly (we don’t want any cocoa powder balls. If your cocoa powder is very clumpy use a sifter for all the dry ingredients.