Muffins

SRC: Banana Blueberry Muffins

October 17, 2016 by Lynsey 7 Comments

I can’t remember the last time I made muffins. And you know what, that is just a shame!

Muffins are one of my favorite breakfast treats and afternoon snacks. During the fall I adore pouring a hot cup of coffee, grabbing a muffin and sitting on the back porch listening to the birds chirp and feeling the crisp fall air. It’s my own little quiet retreat before I face the chaos the day has to throw at me.

Now that the weather will finally be cooling off this week here in Arkansas, I couldn’t think of a better item to choose for my secret recipe club assignment.

This month I was given the blog Tea and Scones. Dorie, the writer and photographer behind Tea and Scones is a food lover after my own heart; she loves food, to eat, and baking. But, her favorite treat to bake is the scone and does she have a variety of recipes to choose from! I was extremely tempted to make one for the swap, but I had some frozen blueberries and ripe bananas on hand so I went for the muffin. But, rest assured I will be making some of her scone recipes (as well as others) so very soon.

So, let’s chat about the recipe at hand real quick. Aside from muffins, I love the combination of blueberries and bananas. They are a match made in heaven in smoothies, and I’ve had a banana blueberry bread that is amazing. So when I came across this muffin recipe I knew I had to make it!

I am so glad I did! The combination of blueberries and bananas did NOT disappoint. The bananas lent a delicious flavor to the bread as well as helped to keep it moist. And the blueberries, well, they added sweetness, as well as, bits of juiciness in each bite. These muffins are amazing and pair perfectly with a cup of hot coffee. They are also perfect to snag for a quick breakfast on the way out the door or for a sweet afternoon snack.

Banana Blueberry Muffins

Ingredients:

1 1/2 Cups flour

3/4 Cup sugar

1 1/2 Tsp baking soda

1/4 Tsp salt

1 Cup bananas, mashed

1/2 Cup butter, melted

1 Egg

2 1/2 Tbsp milk

1 Cup frozen blueberries

Directions:

Preheat oven to 350. Place muffin liners in the muffin tin and set aside, or spray a muffin tin with non-stick cooking spray and set aside.

Toss the frozen blueberries in one tablespoon of flour and set aside.

Combine flour, sugar, baking soda and salt in a large bowl and whisk to combine. Make a well in the center of the dry ingredients and add the mashed bananas and butter, stir to incorporate. Add 3/4 of the blueberries to the mixture and fold into the batter.

Fill the muffin tins two-thirds of the way, top each with a few of the remaining berries. Place in the preheated oven and bake for about 25 minutes, until golden. Remove from oven and allow to cool in the tin for about 5 minutes, transfer to cooling rack and allow to cool completely.

Store in an airtight container.

Recipe source: Tea and Scones

*I added a streusel topping to mine, simply because I believe streusel makes EVERYTHING better. However, you may omit the streusel topping if you wish. It’s a mixture of 3 tablespoons of sugar, 3 tablespoons of brown sugar, 1/2 cup plus 3 tablespoons flour, pinch of salt, 5 tablespoons melted butter. Mix together then sprinkle over the batter before placing in the oven.

An InLinkz Link-up

Pumpkin Spice Muffins with Cream Cheese Frosting

November 19, 2015 by Lynsey Leave a Comment

I’m ashamed to say it’s been months, maybe even a year since I’ve developed a new muffin recipe. I’m not quite sure what happened, but I have definitely been slacking in the muffin department. And the pumpkin department. I mean it’s mid November and this is the first pumpkin recipe I’ve shared. Can you say slacker??? Well…

…Until now.

I guess it’s true a what they say, good things come to those who wait. Because, let me tell you something. These muffins are nothing short of pumpkin amazingness.

These come together so quickly, no mixer or special equipment required. Simply mix the wet ingredients, then the dry then combine the two and that’s it. You can stop there and end up with a completely delicious muffin, but you know me, I had to take it a step further.

I added a sprinkle of cinnamon sugar on the tops of theuffins before baking. This added another hint of cunning as well as a lightly crunchy top.

Because you can never have enough sugar! And, because calories are non-existent this time of year! Ha

To make it a truly indulgent breakfast treat you could top these delicious pillows of pumpkin goodness with a dollop of cream cheese frosting. Making these little muffins perfect for breakfast, brunch or even dessert.

This is one recipe that truly covers all the bases!

Pumpkin Spice Muffins with Cream Cheese Frosting

Ingredients:

1 3/4 Cup flour
1 1/4 Tsp baking soda
1/2 Tsp salt
3/4 Cup granulated sugar
3/4 Cup brown sugar
2 Tsp cinnamon
1/2 Tsp ground cloves
1/2 Tsp ground nutmeg
1 Stick (8 tablespoons) unsalted butter*
2 Large eggs
1 (15 oz) Can pumpkin puree (not pumpkin pie filling)

For the cinnamon sugar topping-
2 Tbsp sugar in the raw
3/4 Tsp cinnamon
Pinch ground cloves

For the frosting-
1/4 Cup unsalted butter, room temperature
4 Oz cream cheese, room temperature
3/4 Cup powdered sugar
Pinch salt

Directions:

Preheat oven to 350. Spray a mini muffin tin (or regular sized tin) with non-stick cooking spray and set aside.

Combine flour, baking soda, salt, both sugars, cinnamon, cloves, and nutmeg and whisk to combine. Slice 4 tablespoons of butter and add to the dry ingredients, using two knives or a pastry cutter cut in the butter until small balls of dough start to form.

Place the butter in a microwave safe bowl and place in the microwave a few seconds to melt. Add the pumpkin and eggs to the melted butter and mix to combine. Pour into the dry ingredients and stir until incorporated.

Fill each muffin cavity 2/3 full. Sprinkle with cinnamon sugar and bake for 15 minutes. If using a large muffin tin bake for 20-25 minutes.

Remove from oven, run a knife around the edge of each muffin and transfer to a cooling rack to allow to cool completely.

For frosting-
Combine butter and cream cheese in a medium bowl and beat until smooth. Add the powdered sugar and salt and beat until combine.

Frost cooled muffins, or place frosting in a bowl and serve along side muffins.*

*If you don’t have unsalted butter, you may use salted just omit the salt called for in the recipe.
*If serving the muffins the next day, wait until serving to frost.

Recipe source: A Lynsey Original

SRC: Banana Cream Cheese Muffins

August 25, 2014 by Lynsey 15 Comments

I am one of those people who always has bananas in the house. My boys go through them like monkeys at the zoo, so I very rarely have overly ripe bananas laying around. But, on the rare occasions I do I take advantage of it and quickly pull one of my bookmarked banana recipes out and run to the kitchen.

I had been craving a banana baked good for quite sometime. I came across these banana cream cheese muffins on Hapa-tite, my assignment for this month’s Secret Recipe Club. It was like the planets aligned; I found a delicious recipe I wanted to make just in time for the swap and I had some ripe bananas on hand. It was meant to be!

I love banana baked good, but throw cream cheese in the mix and well, you’ve got a match made in heaven. Cream cheese is a staple in my kitchen and I love adding to to various recipes to enhance and change up the flavor just a bit. The cream cheese adds a richness as well as a slight tang to the recipe and it’s flavor really plays up and compliments the banana flavor in this muffin.

These muffins turned out amazing. I added brown and white sugar to give it a molasses-y flavor. I left the bananas slightly chunky so bits would be evident throughout the muffin. These are moist, packed full of flavor and the perfect use for those ripe bananas you have sitting on your counter! Make some of these for your crew today and they can enjoy them for a quick and delicious breakfast throughout the rest of the week!

Banana Cream Cheese Muffins

Ingredients:

6 Tbsp unsalted butter, room temperature
4 Oz cream cheese, room temperature
1/2 Cup sugar
1/2 Cup brown sugar, plus more for sprinkling (if desired)
1 Egg
1 Cup (2-3) bananas, smashed but still with chunks
1/4 Tsp vanilla
1 1/2 Cups flour
1/4 Tsp baking soda
1/4 Tsp baking powder
1/4 Tsp salt

Directions:

Preheat oven to 350. Line a muffin tin with liners and set aside.

Place butter and cream cheese in a large bowl and beat on high until combined and fluffy, about 2 minutes. Add both sugars and beat on high until light and fluffy, about 2-3 minutes. Add egg and mix to combine. Add vanilla and bananas and mix until just incorporated. Lastly, add the flour, baking soda, baking powder and salt and mix until just combined.

Fill muffin tin 2/3 full. Sprinkle with brown sugar, if desired. Place in preheated oven and bake for 20-25 minutes, until golden brown and toothpick inserted comes out clean. Remove and enjoy.

Recipe source: barely adapted from Hapa-tite, originally from The Sweetest Kitchen

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Loaded Butterfinger Banana Muffins

February 1, 2013 by Lynsey 3 Comments

It’s been quite some time since I’ve made some muffins. What’s up with that? Well, have no fear I’ve got a muffin recipe to share with you today. And I must say, it’s the muffin of all muffins! It’s got bananas, candy bars and chocolate chips. Ummm, yeah. It’s got it all!

Now, before I go any further let me tell you this. I don’t serve breakfasts with candy in it on a regular basis, but I am a firm believer that it’s quite alright…even necassary to indulge from time to time. And what better way to indulge than a delicious, moist muffin packed full of chocolate and Butterfinger? I’m tellin’ ya, I don’t think there’s too many things that are better than this.

This muffin starts out with a banana bread type base that is delicious, moist and amazing on it’s own. Then the flavor is amped up by the addition of not only chocolate chips, but crushed Butterfingers! Tell me that doesn’t sound awesome.

Peanut butter, bananas and chocolate are made for each other. So they were destined to be combined to make an amazingly, delicious muffin. Most people like muffins, but everyone likes candy so everyone will love these muffins. Seriously, who wouldn’t want a moist, mini “cake” packed with candy and chocolate? So, surprise your family with some of these muffins this weekend, it’s the perfect way to start off a Saturday!

Loaded Butterfinger Banana Muffins

Ingredients:

1 Cup unsalted butter, room temperature
3/4 Cup brown sugar
1/4 Cup granulated sugar
1 Egg
3 Ripe bananas
1 Tsp vanilla
2 1/4 Cups flour
1/4 Tsp salt
1 Tsp baking powder
1 Tsp baking soda
3/4 Cup miniature chocolate chips
1 Heaping cup Butterfinger candy bars, crushed
1/4 Cup Butterfinger candy bars, crushed

Directions:

Preheat oven to 350. Line a muffin tin with muffin liners and set aside.

Place bananas in a medium bowl and mash. Set aside.

Sift the flour, salt, baking powder and baking soda together in a medium bowl and set aside.

Place butter and both sugars in a large bowl and beat on high to cream. Add vanilla and egg and beat again to combine. Add the smashed bananas and gently stir to combine. Gradually add the flour mixture to the banana mixture, mixing on low until combined. Add the chocolate chips and 1 cup Butterfingers and gently stir to combine.

Fill the prepared muffin tins about 3/4 full. Sprinkle with crushed candy bars. Place in preheated oven and bake for 25 minutes, until goldne brown. Remove from oven and transfer to cooling rack and allow to cool completely.

Store in an airtight container.

Recipe source: Inside Bru Crew Life

Brown Butter Banana Caramel Muffins

April 19, 2012 by Lynsey 2 Comments

A few weeks ago I shared a recipe for brown butter banana muffins with streusel, honestly didn’t think anything could top those muffins. Or even come close to topping them, for that matter. All that changed when I decided to make those muffins again, except this time I eleminated the streusel and added a layer of homemade caramel in the center of the muffin. Yes, I did! And let me tell you these were delicious.

These muffins were still full of the earthy, nutty flavor from the brown butter. They were still light and fluffy from the egg whites that were folded into the batter. They not only had the slight caramel flavor from brown sugar, but they were also given a punch of flavor from the layer of caramel that is baked between the layers of the muffin. We’re talking two types of caramel here folks. Don’t tell me that’s not exciting! You not only have a layer of caramel sauce but a caramel candy as well. WOW. Is your mouth watering yet? And as much as this may sound like a dessert with brown sugar, vanilla and caramel sauce, I promise it’s still a legitimate breakfast item. Although I’m sure your tummy, family and friends wouldn’t mind if you tried to pass them off as dessert to top off a delicious meal you prepared!

You MUST enjoy one of these while they are still warm from the oven. Biting into one of these muffins while the caramel is still warm and gooey is amazing. It transports you to your happy place. And, if only for a moment, you have no worries in the world…except making sure that every ounce of that delicious caramel makes it into your mouth. These are the perfect way to start of any day, so be sure to make these for you and your family soon. Even this weekend!

Brown Butter Banana Caramel Muffins

Ingredients:

1 1/2 Cups all-purpose flour
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp sea salt
1/2 Cup packed brown sugar
1/4 Cup granulated sugar
2 Eggs, separated
2 Egg whites
1 Tsp vanilla
1/2 Cup (1 stick) unsalted butter
3 Ripe bananas (about 2 cups)
Caramel sauce, homemade or store bought
12 chewy caramel candies

Directions:

Preheat oven to 350. Line muffin tin with liners, spray liners with non-stick cooking spray and set aside.

Place butter in medium saucepan over medium heat. (Butter will begin to crackle and foam as it melts.) Once the crackling subsides, the butter will begin to brown. Swirl the butter around the pan as the butter cooks. Once the butter is brown remove from heat.

Place all egg whites (4 total) in a bowl and beat on high until they begin to stiffen. Once the whites begin to stiffen add 1 tablespoon granulated sugar and beat until stiff peaks form. Set aside.

In a medium bowl sift together the flour, baking soda, baking powder, and salt. Add the sugars and stir to combine. Add the egg yolks, vanilla and browned butter and whisk to combine. Once ingredients are thoroughly combined, fold in 1/3 of the egg whites until combined. Add the remaining egg whites, fold gently until no white is visible.

Spoon 2-2 1/2 tablespoons batter into each liner. Place 1 caramel candy in the center of the batter, spoon 1 tsp caramel sauce over the batter, then top the caramel with an additional 2-21/2 tablespoons batter, each muffin should be a little over 3/4 full. Place in oven and bake for 10-12 minutes, until muffins are golden and set. Immediately remove from muffin tin and transfer to cooling rack to cool completely. Store in an airtight container.

Recipe source: A Lynsey Original

SRC: Best Blueberry Muffins

March 26, 2012 by Lynsey 17 Comments

I have been eyeing this recipe on multiple blogs for a few months now. I don’t know what it is about them but I’ve been intrigued by this particular recipe. Maybe it’s the claim of being perhaps the “best muffin ever” by multiple sources. Maybe it’s the preparation process; boiling down half of the berries to a jam-like consistency while leaving the other half whole. Like I said, I’m not sure why this recipe has been taunting me but it has and it’s finally gotten the best of me.

After a few months of seeing this recipe on a few different blogs and hearing all the claims of how incredible these are I decided to finally give in and and see what all the hype was about. It’s like this muffin and I were destined to be united. I really wanted to make this recipe and it just so happened the blog I was assigned, a cook’s quest, this month for the secret recipe club had this recipe this that had been taunting me for months. Not only was it just listed on her blog but it was actually on her most popular posts. Another sign that these just might actually be the best blueberry muffin recipe.

I can honestly say that these muffins not only lived up to their name, but to my expectations as well. My only regret now is the fact that I waited so long to try these muffins. They are moist, fluffy and full of flavor and most of all they are packed with blueberries! There is a blueberry, of some form or fashion, in each bite.

This muffin starts out just as any other recipe; flour, sugar, eggs, etc. Whole blueberries are then added to the batter. The part that distinguishes it from others is the blueberry reduction. A combination of blueberries and sugar are brought to a simmer, then reduced to a thick yet slightly chunky reduction. This reduction is then spooned on the top of each muffin then swirled into the mixture. This process helps to incorporate a rich, blueberry flavor throughout the entire muffin. The muffin is then topped with a streusel topping that gives it a lightly crunchy and slightly sweet top. I enjoyed one right out of the oven and it was to die for, they are equally as good re-heated in the microwave for a few seconds, as well!

Whatever you do, don’t be like me and wait a few months before making these delicious muffins. They truly are the best blueberry muffins I’ve ever had.

Best Blueberry Muffins

Ingredients:

For the streusel topping-

3 Tbsp granulated sugar
3 Tbsp brown sugar
1/2 Cup plus 3 tablespoons flour
Pinch salt
5 Tbsp butter, melted

For the muffins-
2 Cups blueberries, fresh or frozen
1 1/8 Cups plus 1 teaspoon granulated sugar
2 1/2 Cups all-purpose flour
2 1/2 Tsp baking powder
1 Tsp salt
2 Large eggs
4 Tbsp butter, melted and cooled
1/4 Cup vegetable oil
1 Cup buttermilk
1 Tsp vanilla

Directions:

For the streusel-
In a small bowl combine granulated sugar, brown sugar, salt, and flour and whisk to combine. Drizzle the mixture with the melted butter, toss with a fork until evenly coated and mixture forms large chunks as well as some pea-sized pieces. Set aside.

For the muffins-
Preheat oven to 425. Liberally spray muffin tin with non-stick cooking spray, set saide.

Place 1 cup of blueberries and 1 teaspoon sugar in a small saucepan over medium heat and bring to a simmer. Cook the berries, stirring and mashing several times with a spoon. Cook until sauce is thickened, until it’s reduced to about 1/4 cup, about 6 minutes. Once the sauce has thickened, transfer to a bowl and allow to cool 10-15 minutes.

Combine flour, baking powder and salt in a large bowl and stir to combine. In a separate bowl combine 1 1/8 cups sugar and eggs and whisk until the mixture comes together, becoming homogeneous, about 45 seconds. Slowly whisk in the butter and oil until combined. Lastly, add the buttermilk and vanilla and whisk to combine.

Using a spatula, fold the egg mixture into the flour mixture, stirring until just combined. Carefully and gently stir in the remaining cup of whole blueberries until evenly distributed. (the batter will be very lumpy, with a few dry spots, do not overmix)

Using a 1/4 cup or large ice cream scoop, divide batter evenly among prepared muffin tins. (Batter should fill cups completely) Spoon 1 teaspoon cooked blueberry mixture into the center of each muffin. Using a toothepick or skewer, gently swirl the mixture into the muffin batter, using a figure-eight motion. Liberally sprinkle streusel topping over each muffin. Place muffins in oven and bake for 17-19 minutes, unitl golden-brown. Do not over bake. Remove cooked muffins from oven and allow to cool in tin for 5 minutes, remove to cooling rack and allow to cool completely. Store in airtight container.

Notes-
If using frozen berries toss with 2 tablespoons of flour before adding to batter.

If you don’t have buttermilk, substitute 3/4 cup plus 2 tablespoons regular milk and 2 tablespoons lemon juice. Allow to sit and combine for 1-2 minutes before adding to mixture.

Recipe source: A Cook’s Quest, Originally and directly from Cook’s Illustrated May/June 2009

Browned Butter Banana Muffins with Streusel Topping

March 9, 2012 by Lynsey 1 Comment

By now, we all know that I have a ~~slight~~ obsession with browned butter. There is just something magical about this nutty flavored butter. I love the versatility of it; it can be added to both sweet and savory dishes. The addition of browned butter adds so much flavor and depth to any recipe. Who knew that something as simple as putting butter in a pan over heat and allowing it to “cook” and brown for a few minutes would make such a drastic flavor change? I don’t know who thought of this originally, but I’m so glad they did!

Banana bread alone is delicious, add a schmear of butter, a dollop of cream cheese frosting and you’ve got a treat that is perfect for breakfast or dessert. One day I was thinking about what I could do with some very overly ripe bananas I had. Although I LOVE banana bread, I wanted to do something a tad different but that would still be appropriate for breakfast or a snack. Ideas started pouring through my head and something that incorporated brown butter was at the top of my list. No matter what concoctions passed through my mind, I couldn’t shake the addition of browned butter. So with that, I started developing a recipe for browned butter banana muffins.

These muffins were delicious. They were sweet, but not overly sweet, just the perfect amount of sweetness for breakfast with a nice cup of hot coffee. The base of the muffin starts out as many banana bread recipes, but I added brown sugar to this recipe. I think the brown sugar added a rich, almost caramel flavor to the muffin base. Combine that caramel flavor with the earthy, nutty flavor of browned butter and you’ve got a winning muffin. The whipped egg whites lightened the texture and helped create a nice, fluffy muffin. The addition of the streusel was not overly sweet but helped add a little sweetness to the muffin as well as a pretty topping.

Browned Butter Banana Muffins with Streusel Topping

Ingredients:

For the muffins-
1 1/2 Cups all-purpose flour
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp sea salt
1/2 Cup packed brown sugar
1/4 Cup granulated sugar
2 Eggs, separated
2 Egg whites
1 Tsp vanilla
1/2 Cup (1 stick) unsalted butter
3 Ripe bananas (about 2 cups)

For the streusel-
3 Tbsp cold, unsalted butter
1/4 Cup flour
3 1/2 Tbsp granulated sugar

Directions:

For the streusel-

Cube the cold butter and place in a small bowl. Add the flour and sugar, using a fork cut the ingrdients together, until small pea-sized balls form. Set aside.

For the muffins-

Preheat oven to 350. Line muffin tin with liners, spray liners with non-stick cooking spray and set aside.

Place all egg whites (4 total) in a bowl and beat on high until they begin to stiffen. Once the whites begin to stiffen add 1 tablespoon granulated sugar and beat until stiff peaks form. Set aside.

Spoon into prepared muffin tin and sprinkle with streusel topping. Place in oven and bake for 10-12 minutes, until muffins are golden and set. Immediately remove from muffin tin and transfer to cooling rack to cool completely. Store in an airtight container.

***These freeze well too. Individually wrap each muffin in Saran wrap and place in freezer. When ready to eat remove desired amount from freezer, unwrap and microwave for a few seconds.

Recipe source: A Lynsey Original

DB:Garam Masala Muffins with Orange Pistachio Glaze

February 27, 2012 by Lynsey Leave a Comment

It amazes me how a series of unexpted events leads to the perfect outcome. Until recently we have never had an issue with Tucker eating. He has never been a picky eater and he’s never met a food he doesn’t like. If it’s edible and placed in front of him he would eat it. However, things have changed a little. He’s a little over 2 and reached that phase where he is only going to eat when and what he wants, we have days where he eats anything we give him and other days where we struggle to find something he will even entertain eating. Right before I learned what the February challenge was for daring bakers’ I was looking for some type of muffin or bread to make for Tucker for breakfast. Then I learned that this month’s challenge was quick bread. While preparing a breakfast bread for Tucker I could also complete my challenge for daring bakers’.

The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.

Since I was already on the lookout for something to make for my little man I already had quite a few recipes marked to test. I found about 15 recipes that literally jumped off the page when I saw them and I wanted to make them all at once. After I finally composed myself and came back to reality, I decided to start off with this muffin I found on Kelsey’s blog. Her description of these muffins drew me in and is so precise. They are light and fluffy, not overly sweet and have the perfect hint of warmth from the garam masala. I love that the heat is cut my the citrus from the orange zest as well as the orange juice glaze. These are the perfect start to any morning or the perfect pick-me-up for any afternoon snack.

Garam Masala Muffins with Orange Pistachio Glaze

Ingredients:

1 1/4 Cup All-purpose flour

1/2 Cup Whole wheat flour
1/3 Cup Packed brown sugar
1 Tsp Baking powder
1 Tsp Baking soda
1/4 Tsp Salt
1 Tsp Garam masala
Zest of one orange
1 Cup Low-fat buttermilk
1/4 Cup Unsalted butter, melted
1 1/2 Tsp Vanilla extract, divided
1 Large egg, lightly beaten
1/2 Cup Shelled dry-roasted, salted pistachios, chopped
1/2 Cup Powdered sugar
1 Tbsp Fresh-squeezed orange juice

Directions:

Preheat oven to 375. Place liners in a muffin pan, spray with non-stick cooking spray and set aside.

In a large bowl add the flours, sugar, baking soda, baking powder, garam masala, orange zest and salt and whisk together. Make a well in the middle of the ingredients. In a separate bowl combine the buttermilk, butter, 1 teaspoon vanilla and egg and stir to combine. Add the wet ingredients to the dry ingredients and stir until all ingredients are combined.

Divide the batter among the prepared muffin cups and sprinkle with the chopped pistachios. Bake for 15 minutes, or until wooden pick inserted in the middle comes out clean. Remove and cool on wire rack for 5 minutes.

While muffins are cooling combine the powdered sugar, orange juice and remaining 1/2 teaspoon vanilla in a small bowl, stirring until smooth. Drizzle evenly over the muffins.

Recipe source: barely adapted from Kelsey’s Apple A Day, inspired by All Day I Dream About Food and Gastronomy

Low Fat Chocolate Zucchini Muffins

October 12, 2011 by Lynsey 1 Comment

Who doesn’t love a muffin? And, I mean, what’s not to love? They are delicious, and they are small and portable so they can easily be enjoyed on the go. They are like cupcakes; you get the same taste and deliciousness of a cake but they are “less work” to eat, not that cake or any food for that matter is really troublesome to eat! For a while I was on a muffin kick, and I had muffins up to my ears. It’s been a while since I’ve made any muffins, not really sure why, but when I came across this recipe I had to try it.

I love zucchini and I love chocolate, so why not try combining the two together? I was extremely excited to try this recipe; and one of the reasons was I had never tried a sweet recipe that incorporated zucchini into its list of ingredients. I’m always up for new things and figured I should give this recipe a try. Boy am I glad I did! These muffins were delicious. They were crumbly, moist and full of flavor from both the zucchini and the chocolate. While you get the flavor from the zucchini, the chocolate gives it a nice sweetness and a great flavor contrast. Plus, with the chocolate in there you almost forget these are low fat…and even good for you!

I know this recipe sounds kind of if-y…zucchini and chocolate? But I promise you will not be upset you tried these. If you’re unsure about how much of the zucchini you want to taste, reduce the amount to a cup and then go from there. I loved having these on hand; they were a great alternative for Tucker for breakfast and they were perfect for Spencer and I to grab on the way out the door. These make a great breakfast but also are perfect for a snack when you need a pick-me-up.

Low Fat Chocolate Chip Zucchini Muffins

Ingredients:

1 Cup all-purpose flour
1 Cup whole wheat pastry flour
1/2 Cup brown sugar (not packed)
1 1/8 Tsp baking soda
1/2 Tsp salt
1 Tsp vanilla
1/2 Cup chocolate chips
1 Large egg, beaten
2 Tbsp unsalted butter, melted
1 Cup unsweetened applesauce
1 1/2 Cups (about 1 1/2 medium) zucchini, shredded

Directions:

Preheat oven to 325.

Place muffin liners in pan and set aside.

In a large bowl sift together flour, baking soda, and salt. Add the chocolate chips and stir gently to combine. Set aside.

Place the butter, egg, and applesauce in a bowl of an electric mixer and mix on low to combine. Add the zucchini and mix until incorporated. Slowly pour in the flour mixture and mix on low until blended. Spoon the batter into the prepared muffin tins, filling them 3/4 of the way.

Bake muffins for 30-35 minutes, or until toothpick inserted in the center comes out clean. Cool for about 10 minutes, then remove to cooling rack and allow to cool completely. Store in an airtight container.

Recipe source: seen on Prevention RD originally from Skinny Taste

Cranberry Orange Muffins

March 29, 2009 by Lynsey Leave a Comment

Like I have said in previous posts, muffins are one of my new favorite things to make for many reasons. They are quick to throw together and there are many things that can be added to them to create many kinds of taste. There are a multitude of types of muffins from the sweet to savory. I personally am more a fan of the sweet and fruity muffins, more so than savory, so that’s what I stick to making.

I love cranberries and oranges alone but the combination together is incredible. There are so many recipes out there that have this combination, from desserts to breakfast food, it’s everywhere! I was looking through some recipes of a friend of mine when I came across a cranberry orange muffin recipe. I asked her about it and she said it was a recipe her mom used to make all the time’ she said her mom was the queen of muffins and that this recipe, like many of her mom’s recipes, was awesome. After we talked about it for a while I knew I had to make these muffins.

I’m so glad I decided to make these muffins. They turned out absolutely incredible! The combination of the flavor of cranberry and orange was awesome; they blended together and complimented each other perfectly. There wasn’t too much of one flavor and neither of the flavors were overwhelming. I enjoyed these muffins as well as everyone else who had one. This recipe has been added to my recipe book and is one that I will make for years to come.

Cranberry Orange Muffins

Ingredients:

2 Cups flour
1 Cup sugar
1 1/2 Teaspoons baking powder
1/2 Teaspoon baking soda
2 Teaspoon grated orange zest
1 1/2 Teaspoon nutmeg
1 Teaspoon cinnamon
1/2 Teaspoon ginger
1/2 Cup shortening
3/4 Cup orange juice
1 Tablespoon vanilla
2 Eggs, lightly beaten
1 1/2 Cup cranberries
1-1 1/2 Cups chopped walnuts

Directions:

In a medium bowl mix flour, sugar, baking powder, soda, orange zest, nutmeg, cinnamon and ginger. Cut in shortening with pastry blender. Stir in juice, vanilla, and eggs. Fold in cranberries and walnuts.

Spoon into a well greased muffin tin.

Bake for 25 minutes (or until golden brown) in a 350 degree oven.

Recipe from: Judy

Don’t Miss a Thing!

Muffins

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