Tag Archives: muffins

Back to School Chocolate Strawberry & Zucchini Muffins

20 Aug

In June and even in July, summer seems like an endless stretch of time to cross items off your to do list, see people whom you don’t see often enough, and simply to relax. But as August starts to rear its ugly head, reality hits and you suddenly realize that the lofty plans you made for the summer will just have to wait some more. School and cold weather are just around the corner and no matter how tempting it may be to bury your books under your bed and forget about them, there’s no way to ignore rapidly approaching fall.

Rather than wallow in remorse over unaccomplished summer hopes and goals, focus on the exciting aspects of fall. This means that it’s almost close enough to Halloween that you can start planning your elaborate costume without sounding like a crazy person. This means it’s time to go shopping for new coats, boots, sweaters, or school supplies. This means that it’s gradually becoming time to resume your normal schedule of cozy nights indoors that your mind and body will appreciate even if you do not. And most importantly (for me at least) this means it’s starting to cool back down enough to turn back on the oven and stove to cook tasty, heart-warming meals and goodies.

Instead of resenting or resisting the passing of summer, set an example for those in your life who may not quite be ready for the change of the seasons by baking them tasty goodies to celebrate the best of summer produce in a form that is perfect for hectic fall mornings. By that I mean, bake them these Chocolate Strawberry & Zucchini Muffins, of course!

 

While these muffins are not exactly for picky eaters, they are delicious and nutritious, the perfect way to quell any chocolate cravings first thing in the morning while still getting in some veggies too. These muffins rely on shredded zucchini and applesauce to keep them nice and moist without the addition of any butter or oil.

Back to School Chocolate Strawberry & Zucchini Muffins

Yield: 18-20 muffins

Adapted from From the Little Yellow Kitchen

Ingredients:

  • 2 cups shredded zucchini, shredded
  • 1 cup white whole wheat flour
  • 1/2 cup quinoa flour
  • 1/3 cup sugar, rounded (or add 2/3 cup for sweeter, more traditional muffins)
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 eggs
  • 4 tablespoons greek yogurt
  • 1/2 cup unsweetened applesauce
  • 15 large strawberries (about 1 1/2 cups), chopped, plus 5 more, sliced for garnish
  • 1 cup semi-sweet chocolate chips (or you can chop up 1 bar of dark chocolate into tiny pieces-I had some left over from s’mores, so that’s what i did)

Directions:

  1. Preheat oven to 350 degrees. Line two muffins tins with silicone baking cups. Muffin batter sticks to paper liners too much, so invest in a few sets of silicone liners to avoid eating paper and cut down on waste.
  2. Coarsely grate the zucchini, then place in a colander and sprinkle it with a pinch of salt. Let it sit for about 10 minutes while combing the other ingredients to leach out the excess water from the zucchini.
  3. In a medium bowl, whisk together the flours, sugar, cocoa, salt, baking soda, baking powder and cinnamon.
  4. In another bowl, whisk the eggs. Then add the applesauce and yogurt, and stir well.
  5. Use paper towels to gently press the zucchini in the colander so that it releases any remaining excess liquid. Add the zucchini to the wet mixture and stir.
  6. Use your hands to form a well in the center of the dry mixture, then pour the wet mixture into the well. Stir until just combined. Fold in the strawberries and chocolate chips.
  7. Fill each baking cup about 3/4 full, then gently press a strawberry slice into the top of each muffin.
  8. Bake for 20-22 minutes, or until a toothpick inserted in the middle comes out clean.
  9. Allow the muffins to cool on cooling racks, then keep them refrigerated for up to 4 days or freeze them for a quick and easy breakfast or afternoon snack.

 

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Eggy Breakfast Muffins

21 May

This weekend was my senior prom and it was pretty perfect. I was so incredibly luck to get to go with my incredible boyfriend of three years, take oodles of photos with my amazing girl friends, wear a 1980’s vintage dream dress, win prom king and queen with Goose, and top it all off with brunch and a trip to the local art show with Goose the next morning. All in all, it was the perfect night.

Now, however, the weekend is over and it’s time to return to the real world. The prospect of waking up to a blaring 6 AM alarm certainly is nowhere as exciting to going to prom with the boy of my dreams, but these little eggy cup help make week day mornings a bit less daunting.

To be perfectly honest, my real reason behind making these egg cups was just to use these adorable Martha Stewart cupcake liners that I found at Michael’s a few days ago. They have cakes and party hats and presents, what’s not to love?

These egg muffins are both adorable and delicious, making hem the perfect way to start any morning. For anyone who struggles to get enough veggies into their daily routine, these are for you! They are as fun and colorful as Lucky Charms, but packed with vitamins from the vegetables and protein from the eggs. These little egg cups are perfect to store in the refrigerator and grab one or two with a piece of toast, fruit, and or a cup of milk for a perfectly balances breakfast on the go. Or if you aren’t going to eat all of them in a week, you can freeze them and save them for later.

I ended up using kale, broccoli, red pepper, and garlic because that’s what I had on hand. I did not end up using the tomato shown because I felt that I had enough veggies already, but feel free to use whatever you want. Mushrooms, onions, zucchini, and almost any other vegetable would also taste great thrown in.

Eggy Breakfast Muffins 

Yield: 12 regular sized muffins

Ingredients:

  • 2 teaspoons olive oil or cooking spray
  • 2-4 cloves of garlic, thinly sliced or diced
  • 1 small crown of broccoli, broken into tiny pieces (feel free to cut the stem into small pieces and use it as well)
  • 1 small red bell pepper, diced
  • 5 kale leaves, torn into bite sized pieces without the firm inner stems
  • 8 egg whites plus 4 whole eggs
  • 1/4 cup milk
  • salt and pepper to taste
  • 1/3 cup cheese (optional)

Directions:

  1. Preheat the oven to 350 degrees, and line a regular sized muffin tin with 12 cupcake liners, the cuter the better!
  2. Spray or lightly oil a medium pan, then saute the garlic for about 2 minutes. Add in the broccoli and red pepper and continue to saute for another two or three minutes or until slightly softened.
  3. Next add in the kale along, 3 tablespoons of water, and salt and pepper to taste. Stir the vegetables then cover the pan for another two to three minutes for vegetables to soften and the kale to wilt.
  4. Spoon in about two tablespoons of the vegetable mixture into each muffin tin. If you have extra veggies, add them in too or save them for another use.
  5. In a medium bowl whisk together the eggs, egg whites, milk, and a bit more salt and pepper. Once combined, pour the eggs over the vegetables.
  6. Bake the eggy muffins for about 20 minutes, or until the tops appear done.
  7. To reaheat, sprinkle the egg muffin with cheese if desired and microwave it for 20-30 seconds. Enjoy!

Sensibly Indulge Your Sweet Tooth With These Cinnamon Roll Muffins

22 Mar

In life you have choices, you can choose to see the best or the worst in every situation. Whenever your life seems tough, you can envy someone else with a seemingly better life, or you can be grateful for each of the many things that you cherish in your life.

The same is true about these Cinnamon Roll Muffins.

You could abhor these muffins as a sinful combination of butter and sugar. Or you could look at them as a portion-controlled, preservative-free alternative to the massive cinnamon rolls that Cinnabon sells in the food court at the mall or in the refrigerator isle at the grocery store.

Perhaps it’s slightly idealistic of me, but I choose to view these muffins in the second, more positive light. There’s no point in baking up a batch of sugary, delicious muffins if you feel guilty while indulging in them. So make these muffins, and give yourself a pat on the back for making your muffins yourself, so that you can control the ingredients.

I made these muffins for my classmates on ASB (student government) and they were a huge hit. These would be a wonderful addition to any brunch get-together or a tasty afternoon treat to accompany a cup of coffee or tea.

Cinnamon Roll Muffins

Yield: 12-14

Adapted from King Arthur Flour

Ingredients: 

Topping

  • 1/3 cup brown sugar
  • 1/4 cup rolled oats
  • 1/2 cup all-purpose flour
  • 3 tbsp. butter, softened in the microwave for 20 seconds

Filling

  • 3 tbsp. butter, melted
  • 1/2 cup brown sugar
  • 1/2 tbsp. ground cinnamon

Batter

  • 1/2 cup (1 stick) butter, melted
  • 3/4 cup milk
  • 2 large eggs, room temperature
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup rolled oats
  • 2 tbsp. cornstarch
  • 3/4 cup granulated sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1/4 tsp. ground nutmeg
  • 1/2 cup cinnamon chips or butterscotch chips
Icing
  • 1 cup powdered sugar
  • 1-2 tbsp.
Directions:
  1. Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, and line two extra cups in another pan if you want.
  2. Mix together the sugar, oats, flour, and butter for the crumbly topping and set it aside.
  3. Stir together the butter,  sugar, and cinnamon until it reaches a soft, pudding-like consistency for the filling, then set it aside too.
  4. To make the batter, in a mixmaster or by hand, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the flours, oats, cornstarch, sugar, baking powder, salt, nutmeg, and chips. Add the dry mixture to the liquid, stirring just until combined.
  5. Fill the muffin liners with half the batter. Next top each muffin liner with about 2 teaspoons of the cinnamon filling. Then top them with the remaining batter. Finally sprinkle the muffins withe the oat topping, and push it into the muffins gently.
  6. Bake the muffins for 23-25 minutes, or until they’re golden brown, rotating the muffin tins half-way through the baking. Remove the muffin tins from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool.
  7. While waiting for the muffins to fully cool, whisk together the powdered sugar and milk to for the icing.
  8. After  20-30 minutes, drizzle the icing over the muffins. Serve them warm.

Tasty, Healthy Chocolate Chip Pumpkin Muffins

10 Jan

Coming back from a relaxing two weeks of break has had some of ym loved ones down, so I decided to bake a batch of these Chocolate Chip Pumpkin Muffins to brighten up the morning.

These super moist and delicious muffins are as healthy as they are yummy, with antioxidant-rich dark chocolate chips, fiber-licious oats, and protein-full greek yogurt, and vitamin C-packed pumpkin.

The muffins take just a few minutes to whip up with this easy, one-bowl recipe.

I know that Valentine’s day is over a month away, but when I saw these cute heart-covered cupcake liners at the store, I just had to buy them. Besides, hearts are a good way to show people you love them year round…right?

So if you have a little free time on your hands, whip up these muffins for an easy weekday breakfast, an afternoon snack, or a healthy dessert. If they aren’t gobbled up immediately, they are great to freeze too!

Ingredients:

  • 1 cup whole wheat flour
  • 1/2 cup old fashioned oats
  • 1/2 cup brown sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 1 cup pumpkin puree
  • 1/2 cup plain greek yogurt (regular or nonfat)
  • 1 egg + 1 egg white
  • 1 tbs milk
  • 1/3 cup dark chocolate chips
Directions:
  1. Preheat the oven to 350 degrees
  2. Line a muffin tin with paper liners
  3. Combine all dry ingredients (flour, oats, brown sugar baking soda, baking powder, salt, cinnamon, nutmeg, and ginger) in a bowl and stir
  4. Add in all wet ingredients (pumpkin, yogurt, eggs, and milk), and stir until just combined
  5. Add in chocolate chips and stir gently
  6. Spoon in muffin batter until the liner is about 3/4 full
  7. Bake muffins for 15-18 minutes, then allow them to cool
This is a very versatile recipe, so feel free to play around with it! Here are some possible alterations:
  • Add nuts, cranberries, dried cherries, cocoa nibs, or pumpkin seeds in place of or in addition to the chocolate chips
  • Swap out the brown sugar for  1/2 cup cucanat or 1/4 cup honey + 1-2 tbs molasses
  • Use 1 tsp pumpkin pie spice in place of the cinnamon, nutmeg, and ginger
  • Add almond milk instead of milk and flax eggs in place of the regular eggs to make it vegan

Namaste my lovely readers!