Showing posts with label muffin. Show all posts
Showing posts with label muffin. Show all posts
Eat your veggies... in a muffin
As you may have guessed, I try to eat healthy, whole grains, veggies, lean protein... although if you talk to John he says all I eat are carbs, a very normal conversation about dinner is him asking "Where's the protein?" Anyway I'm always trying to get John to eat more veggies so I like to stick them in where you might not expect them... like muffins. YUM! Maybe I should change this blog name to steph chows muffins :) My coworker makes a seriously mean delicious zucchini bread that I love, and I've been wanting to try to make a version without all the olive oil... then I found this recipe on Fat Free Vegan. Perfect! I couldn't wait to try it out so I ran over to the farmers market to get some fresh zucchini to use.
The results:
Delicious! Although eat these ASAP, after maybe 3 days... they get pretty dry. But as long as you don't wait that long they are great!
I did however forget one thing while making these... John HATES... wait is there a stronger word... DESPISES raisins... I love them, and wasn't thinking about his distaste for them while I was mixing these up... so he got a little surprise when I dropped some off with him at work one day.
*phone rings at my desk*
Hello Stephanie speaking
BLEHHHHHHH why do these have raisins in them?? Are you trying to kill me??
HAHAHAHA whoops! Sorry sweets!
I don't make you eat quiche, why you trying to get me to eat raisins... that's not very nice. And why are there green specks in this????
It's true I'm purposfully trying to get you to eat raisins :) That is grated zucchini. It's yum.
Maybe when you blog about these you should call them barf muffins with raisins...
Oh yeah I'm sure the readers will want to click to read about that :)
So I present to you John's barf muffins with raisins... hopefully you enjoy these more than John did :) I sure liked them!
Click over to Fat free Vegan for the recipe. Amazingly I followed it!!! Although I did add a little sprinkle of coconut on top of half my muffins... totally a good idea :)
I was inspired to make this recipe to be part of Tried and Tested over at Zlamushka's Spicy Kitchen! So much fun :)
The results:
Delicious! Although eat these ASAP, after maybe 3 days... they get pretty dry. But as long as you don't wait that long they are great!
I did however forget one thing while making these... John HATES... wait is there a stronger word... DESPISES raisins... I love them, and wasn't thinking about his distaste for them while I was mixing these up... so he got a little surprise when I dropped some off with him at work one day.
*phone rings at my desk*
Hello Stephanie speaking
BLEHHHHHHH why do these have raisins in them?? Are you trying to kill me??
HAHAHAHA whoops! Sorry sweets!
I don't make you eat quiche, why you trying to get me to eat raisins... that's not very nice. And why are there green specks in this????
It's true I'm purposfully trying to get you to eat raisins :) That is grated zucchini. It's yum.
Maybe when you blog about these you should call them barf muffins with raisins...
Oh yeah I'm sure the readers will want to click to read about that :)
So I present to you John's barf muffins with raisins... hopefully you enjoy these more than John did :) I sure liked them!
Click over to Fat free Vegan for the recipe. Amazingly I followed it!!! Although I did add a little sprinkle of coconut on top of half my muffins... totally a good idea :)
I was inspired to make this recipe to be part of Tried and Tested over at Zlamushka's Spicy Kitchen! So much fun :)
Cinnamon Roll MUFFINS
Shall I continue the muffin obsession? Yes I think I shall... And since you asked so nicely on Friday for these... Here you go!
The recipe comes via Fat Free Vegan (awesome site, go check it out!). I adapted it slightly... so the one below is my version of it. I made a batch of these for Mothers Day brunch, between John myself and his parents... they were all gone by the end of brunch... so I made up another batch later in the day :) In that batch I subbed a ripe banana for the pumpkin (since I had no pumpkin left...) and had a really good banana-y cinnamon roll muffin YUM!
Cinnamon Swirl Muffins
(adapted from Fat Free Vegan)
1 cup unbleached flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons ground flax seeds
1/2 cup pumpkin puree (also made a version with a medium mashed ripe banana)
1 cup soy milk (or other non-dairy milk)
1 teaspoon vanilla extract
1/2 cup splenda granulated (or use 1/2 cup agave nectar like she does)
4 tablespoons white sugar
1 teaspoon cinnamon
Preheat oven to 350F. Spray muffin tin with non-stick spray. (I find it best not to use paper liners--the muffins will stick to them.)
Mix together dry ingredients (flour through flax seeds) in a large bowl. In a smaller bowl, mix wet ingredients (pumpkin through splenda). In an even smaller bowl, mix the sugar and cinnamon.
Pour the wet mixture into the flour mixture and stir just until thoroughly moistened. Do not beat or overmix. Spoon about 1 heaping tablespoon of batter into each muffin cup. Sprinkle each half-full muffin with 1/2 teaspoon of cinnamon sugar and fill with remaining batter. Sprinkle remaining cinnamon sugar over each muffin. Take a toothpick or thin knife, insert it into the batter and swirl gently.
Bake for 17-22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for a few minutes before serving.
If you make them this way here are the stats:
The recipe comes via Fat Free Vegan (awesome site, go check it out!). I adapted it slightly... so the one below is my version of it. I made a batch of these for Mothers Day brunch, between John myself and his parents... they were all gone by the end of brunch... so I made up another batch later in the day :) In that batch I subbed a ripe banana for the pumpkin (since I had no pumpkin left...) and had a really good banana-y cinnamon roll muffin YUM!
Cinnamon Swirl Muffins
(adapted from Fat Free Vegan)
1 cup unbleached flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
2 tablespoons ground flax seeds
1/2 cup pumpkin puree (also made a version with a medium mashed ripe banana)
1 cup soy milk (or other non-dairy milk)
1 teaspoon vanilla extract
1/2 cup splenda granulated (or use 1/2 cup agave nectar like she does)
4 tablespoons white sugar
1 teaspoon cinnamon
Preheat oven to 350F. Spray muffin tin with non-stick spray. (I find it best not to use paper liners--the muffins will stick to them.)
Mix together dry ingredients (flour through flax seeds) in a large bowl. In a smaller bowl, mix wet ingredients (pumpkin through splenda). In an even smaller bowl, mix the sugar and cinnamon.
Pour the wet mixture into the flour mixture and stir just until thoroughly moistened. Do not beat or overmix. Spoon about 1 heaping tablespoon of batter into each muffin cup. Sprinkle each half-full muffin with 1/2 teaspoon of cinnamon sugar and fill with remaining batter. Sprinkle remaining cinnamon sugar over each muffin. Take a toothpick or thin knife, insert it into the batter and swirl gently.
Bake for 17-22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool for a few minutes before serving.
If you make them this way here are the stats:
A little strawberry with your muffin?
Where did this week go?? I have so many more things I made that I need to post about... like the mother's day quiche, fruit salad, and cinnamon roll muffins I made... and then there are the strawberry muffin adaptation... and the zucchini muffins I just made the other night!
Is it just me or am I on a COMPLETE muffin kick... alright... I guess I'll tell you about those strawberry muffins first, since I have the picture off of my camera already... and the rest are still stuck on my camera... and I'm lazy and don't feel like bending over to find the cord and plug it all in :) Aren't I a sweetie? :)
These were made out of necessity... yes muffin necessity. John asked if I'd make some of those blueberry yogurt muffins... (side note: john rarely asks me to make something, I'm constantly bugging and asking him what I should make and he always says "whatever you want" so him asking is AWESOME and highly recommended and preferred!! you hear that john... keep the requests coming! yezzir!) Unfortunately I had no lemon yogurt and a trip to the grocery had already been made... what's a girl to do... that's easy, substitute the 2 containers of lemon yogurt for strawberry and toss some chopped up strawberries in with the blueberries.
Result = YUM! Totally making them again :)
Is it just me or am I on a COMPLETE muffin kick... alright... I guess I'll tell you about those strawberry muffins first, since I have the picture off of my camera already... and the rest are still stuck on my camera... and I'm lazy and don't feel like bending over to find the cord and plug it all in :) Aren't I a sweetie? :)
These were made out of necessity... yes muffin necessity. John asked if I'd make some of those blueberry yogurt muffins... (side note: john rarely asks me to make something, I'm constantly bugging and asking him what I should make and he always says "whatever you want" so him asking is AWESOME and highly recommended and preferred!! you hear that john... keep the requests coming! yezzir!) Unfortunately I had no lemon yogurt and a trip to the grocery had already been made... what's a girl to do... that's easy, substitute the 2 containers of lemon yogurt for strawberry and toss some chopped up strawberries in with the blueberries.
Result = YUM! Totally making them again :)
Kitchen Sink Muffins
As other food bloggers know, us food bloggers think about chow 24/7 (well at least I do...). If I'm not cooking or writing up blogs in my free time, I'm reading others' blogs, looking for new ideas, or just drooling all over my keyboard. I came across a kitchen sink muffin recipe on Bake and Destroy the other day and knew it sounded tasty :) Since you all seem to be fueling my obsession of baking muffins with positive comments I figured I'd reward you all with another new fun muffin! And don't worry it's healthy - VEGAN even if you like it that way :) No butter, no oil!
The basics behind a kitchen sink muffin is all about imrovisation! So use whatever you have on hand and have fun with it! I had some cherrios laying around, so in they went! I bet they would be fun with other random cereal you have around too... ooo cocopuffs could be a fun idea... The recipe uses flax seed meal to replace an egg... so if you don't want them vegan... or don't have flax seeds on hand, use 1 egg in place of the flaxseeds and water. As for the soy milk, skim milk works just as good... but again then they aren't vegan. So do it up and have fun!! Let me know if you make these and what you did to change it up with what you had on hand!
and yes... that IS a Cheerio stuck on top there...stephchow's version of Kitchen Sink Muffins
original found on Bake and Destroy (this girl rocks check her out, love it!)
makes 12 muffins
1 1/2 cups whole wheat flour
1/2 cup splenda granulated (or use 1/2 cup white sugar) if you like things sweet you may want a little more sugar/splenda
1 tsp baking powder
1/2 tsp baking soda
1/3 cup apple sauce (I use all natural unsweetened)
2 1/2 Tbs flax seed meal plus 3 Tbs water (or 1 egg)
1/3 cup light/fat free soy milk (or skim milk)
1 tsp pure vanilla extract
1/2 cup mashed bananas
1/2 cup cheerios
1/4 cup raisins
1/2 cup sweetened coconut
Preheat your oven to 350 degrees and grease a 12 cup muffin pan. Sift flour, sugar, baking powder, baking soda and salt into the bowl.
In a small bowl, beat together the flax seed meal and water- it will get thick and gooey. Mix this with the milk, vanilla applesauce and mashed bananas. Then add it to the flour mixture. Mix, scraping down the sides of the bowl - do not over mix. If it's looking a little dry, add a splash more of milk. (I needed to do this)
Fold the cherrios and coconut into the batter. Spoon batter into muffin pan. Sprinkle tops with additional cherrios or coconut if desired. Bake 20-25 minuted or until tops are golden brown and a toothpick comes out clean. Cool slightly and remove from pan.
As for the nutrition facts... if you make them with splenda granulated and the flax seeds, here they are for 1 muffin:
Depending of brand/type of milk along with what kind of stuff you toss in will change up the stats. You can figure out your own version here. Just a note, sometimes it thinks it knows what you are talking about... but it's wrong. So once it tells you the stats you can click on each of your ingredients and see if it's linking to the right information. When I first inputed these I just said Splenda and it thought I meant the splenda for baking... which has a TON more calories then the straight up splenda I used... Also if one of your ingredients has a red flag next to it... that means it doesn't know what it is, so those calories aren't calculated into the equation... so make sure you don't have any red flags to make it accurate :)Muffin Mania
I know I know I'm on a total muffin kick lately! I just love them though, so portable, and a great snack! This is a recipe for a more traditional blueberry muffin that I made up using lemon fat free or low fat yogurt as the base. Totally love how moist these muffins are! I added a crumble topping from the Recipe Round Robin I participated in, and I now dub these my new favorite traditional blueberry muffin! Hands down baby! It's got it all, moist tender center packed with blueberries, and a delicious crumble for some added sweetness on top!
Don't they just look delicious??
healthy AND tasty... that's how I rollBlueberry Muffins
1.5 cups whole wheat flour
1/4 cup splenda granulated (or 1/4 cup white sugar)
1.5 tsp baking powder
1/4 tsp baking soda
dash salt
1/2 cup apple sauce (I use unsweetened)
2, 6 oz containers fat free or low fat lemon yogurt (so 12 oz total) I used stonyfield farms low fat lemon this time SO GOOD
1 large egg
1 tsp vanilla
zest of 1 lemon
1.5 - 2 cups blueberries, rinsed and patted dry
topping
1 tbsp slivered almonds
2 tbsp firmly packed brown sugar
1 tablespoons whole wheat flour
3/4 tablespoons butter or margarine
1/4 cup uncooked regular oats
Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside.
Preheat oven to 425 degrees and spray 12 muffin cups with pam.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Set aside.
In another bowl blend apple sauce, yogurt, egg and vanilla thoroughly. Stir the wet mixture into the flour mixture just until combined. The batter will be very thick.
Add the blueberries and stir gently. Divide the batter between the 12 cups (they will be very full cups) sprinkle with topping, and bake for 6 minutes at 425, reduce heat to 350 and continue cooking for 12-14 minutes, or until tester inserted into center comes out mostly clean. Cool completely on wire rack.
Nutritional Facts: via Caloriecount
Calories 119
Calories from Fat 19
Total Fat 2.1g
Saturated Fat 0.9g
Cholesterol 21mg
Sodium 57mg
Total Carbohydrates 21.2g
Dietary Fiber 1.2g
Sugars 6.2g
Protein 4.0g
Another muffin? Yes, yes it is.
I know this week has already been full of muffins and cinnamon rolls... but I have to tell you about some more muffins!!! Because they kick some serious butt. No really! These things are going to hop out of the pan and beat up all the annoying people in your life. :)
I had a growing pile of brown bananas (sorry Clara I know you aren't a banana fan)... and I asked John how he'd like his banana's baked... chocolate banana cake? roasted banana muffins perhaps?? His response, "what about some kind of banana oat muffin, with lots of oats?" Now my roasted banana muffins have some oats in them, but not a ton... so off I went mixing and a mashing until I had these:
How seriously tasty does that look?? Damn tasty if you ask me! And baby they are GOOD! So tender! I'm totally making more this weekend, they are a great portable snack, and as always super healthy :) The milled flax seeds really seemed to help with the puffing/binding factor (I recently learned you can use milled flax mixed with water to replace eggs! You can learn about it here)... not that these don't have an egg in them... but still! Here's the recipe!
Banana Oat Muffins
recipe by stephchows
makes 12 muffins
dry
1/2 cup whole wheat flour
1/2 cup oat bran
1 cup rolled oats (not quick cooking)
1.5 tsp baking powder
1/4 tsp baking soda
1 Tbs milled flax seeds
1 tsp cinnamon
wet
3 very ripe bananas (about 1.5 cups)
1/4 cup splenda granulated (or 1/4 cup white sugar)
1 egg lightly beaten
1 tsp vanilla
to add at the end
1/2 cup skim milk
Whisk together dry ingredients in a medium bowl
Beat together wet ingredients in a large bowl.
Slowly add dry to wet, alternating in the 1/2 cup of skim milk.
Scoop into 12 muffin tins, bake at 400 degrees for 15-20 minutes.
CHOW!!!!
I had a growing pile of brown bananas (sorry Clara I know you aren't a banana fan)... and I asked John how he'd like his banana's baked... chocolate banana cake? roasted banana muffins perhaps?? His response, "what about some kind of banana oat muffin, with lots of oats?" Now my roasted banana muffins have some oats in them, but not a ton... so off I went mixing and a mashing until I had these:
How seriously tasty does that look?? Damn tasty if you ask me! And baby they are GOOD! So tender! I'm totally making more this weekend, they are a great portable snack, and as always super healthy :) The milled flax seeds really seemed to help with the puffing/binding factor (I recently learned you can use milled flax mixed with water to replace eggs! You can learn about it here)... not that these don't have an egg in them... but still! Here's the recipe!
Banana Oat Muffins
recipe by stephchows
makes 12 muffins
dry
1/2 cup whole wheat flour
1/2 cup oat bran
1 cup rolled oats (not quick cooking)
1.5 tsp baking powder
1/4 tsp baking soda
1 Tbs milled flax seeds
1 tsp cinnamon
wet
3 very ripe bananas (about 1.5 cups)
1/4 cup splenda granulated (or 1/4 cup white sugar)
1 egg lightly beaten
1 tsp vanilla
to add at the end
1/2 cup skim milk
Whisk together dry ingredients in a medium bowl
Beat together wet ingredients in a large bowl.
Slowly add dry to wet, alternating in the 1/2 cup of skim milk.
Scoop into 12 muffin tins, bake at 400 degrees for 15-20 minutes.
CHOW!!!!
RRR Recipe Round Robin
So I participated in a totally fun event. It's a recipe round robin (RRR). It was hosted by Aleta over at Omnomicon. Basically everyone was given 2 recipes to try side by side and vote on which one they liked better. There were at least 5 recipes, I had B and E to try. In the end neither of the ones I taste tested won but you can read about the one that did here.
But now you want to know which one of the two I made won right??? Well here is the deal with the two I taste tested, they were both on the healthy side! Aleta you rock for giving me these two to try! So who won??
Was it recipe B?
Or was it recipe E?
I'll tell you, it was a close call. B was like a corn muffin with a blueberry surprise. E was more traditional with a healthy crumb topping... mmm crumbs.... In the end the crumbs won me over! The only changes I made to the original recipes was using whole wheat flour instead of all purpose. The recipes below each make a half batch (6 muffins) so double it to make a full batch :)
OK here are the recipes!
RECIPE B!! 1/2 C flour (i used whole wheat)
1/2 C corn meal
3 tbsp Brown sugar
1/2 t baking powder
1/4 t baking soda
1/4 t cinnamon
1/8 t salt
3/4 C blueberries, I use frozen
1/4 c + 3 tbsp buttermilk
1 T vegetable oil
1/2 t vanilla
1/2 egg (~2 tbsp)
Combine the first 6 ingredients in a large bowl. Make a well in the center of the mixture and add the blueberries and next 4 ingredients, stirring until just moistened. Drop the batter into a muffin tin. I use paper cup liners, if you don't have them make sure you've greased your muffin tin!
Bake at 400 degrees for 15-20 minutes.
Makes 6 muffins.
RECIPE E!!!!(Makes 6, 250 cals per serving)
Dry ingredients
3/4 cups all-purpose flour (i used whole wheat)
1 tbsp milled flax-seed
2 tbsp brown sugar
3/4 teaspoons baking powder
1/8 teaspoon baking soda
pinch teaspoon salt
Wet ingredients
1/2 cup soymilk
1/2 tbsp lemon peel
1 tbsp vegetable oil
1/4 cup applesauce
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1/2 large egg (about 2 tbsp)
2 tbsp honey
3/4 cups fresh blueberries (you can also use thawed frozen blueberries)
For the streusel topping (optional)
1 tbsp slivered almonds
2 tbsp firmly packed brown sugar
1.5 tablespoons all-purpose flour, divided
3/4 tablespoons butter or margarine
1/4 cup uncooked regular oats
1. Pulse almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside.
2. Combine and dry ingredients in a large bowl then create a well in the center.
3. Whisk together soymilk, lemon juice, oil, applesauce and egg; add to well in the flour mixture, stir and combine and just moistened. The trick is to stir about 20 times, do NOT overstir.
4. Wash, drain and toss blueberries with 1.5 tablespoons flour and 1/2 tablespoon brown sugar in a colander. Fold in to flour mix, stirring to coat.
4. Spoon batter into muffin pans lined with paper cups till about 3/4 full.
To make streusel topping:
5. Pulse all streusel ingredients in a food processor until crumbly.
6. Sprinkle top of muffin batter generously with the topping, about 1/2 tablespoon for each muffin.
7. Bake at 375° for 25 to 30 minutes or until golden brown, the muffins are done when you insert a skewer in the middle, and no crumbs stick on the skewers when you remove it.
8. Remove immediately from pans, and cool on wire racks.
Chocolate Banana Muffins
A few weeks ago I made some fudgy roasted banana cake with walnuts... And it was seriously tasty, gone in one day kind of tasty. I made the recipe again except this time I made them into muffins. :) I feel like when I make stuff like this in a pan... I tend to chow more of it. If it's in pre-portioned pieces (muffins) I feel bad going back for seconds and thirds. With a cake it's easy to just say... oh just a little inch wide piece... and another inch wide piece... (come on now I know you've done it!) Then next thing you know half the cake is gone and for some reason your belly seems to be a little larger... ;) So this is the version for the portion control lovers out there.
Fudgy roasted banana cake with walnuts and chocolate chips
created by stephchows
4 roasted bananas (see below for how to)
1/4 cup splenda blend for baking (or 1/2 cup white sugar)
1 tsp vanilla extract
1 egg
3/4 cup whole wheat flour
1/3 cup Hershey's Cocoa
2 tsp Baking powder
1 tsp baking soda
dash salt
1 tsp cinnamon
1/2 cup chocolate chips (i used semi-sweet chips)
1/2 cup walnuts (optional for those of you with nut alergies... yes Neva that's you :) )
ROAST whole bananas (yellow with a few black spots, they don't have to be totally overripe) by placing on a cookie sheet, roast in 350 degree oven for 15-20 minutes (until they are black), cool until you are able to handle them without burning yourself.
WHISK flour, cocoa, baking powder, baking soda, salt, and cinnamon in a small bowl.
PEEL bananas and place into a large bowl along with any liquid that pours out with them, stir in sugar, beat in egg.
ADD dry ingredients a little at a time to wet.
POUR into greased muffin pan (makes 12) and bake in a preheated oven at 350 degrees for 15-20 minutes or until a tester comes out clean.
Fudgy roasted banana cake with walnuts and chocolate chips
created by stephchows
4 roasted bananas (see below for how to)
1/4 cup splenda blend for baking (or 1/2 cup white sugar)
1 tsp vanilla extract
1 egg
3/4 cup whole wheat flour
1/3 cup Hershey's Cocoa
2 tsp Baking powder
1 tsp baking soda
dash salt
1 tsp cinnamon
1/2 cup chocolate chips (i used semi-sweet chips)
1/2 cup walnuts (optional for those of you with nut alergies... yes Neva that's you :) )
ROAST whole bananas (yellow with a few black spots, they don't have to be totally overripe) by placing on a cookie sheet, roast in 350 degree oven for 15-20 minutes (until they are black), cool until you are able to handle them without burning yourself.
WHISK flour, cocoa, baking powder, baking soda, salt, and cinnamon in a small bowl.
PEEL bananas and place into a large bowl along with any liquid that pours out with them, stir in sugar, beat in egg.
ADD dry ingredients a little at a time to wet.
POUR into greased muffin pan (makes 12) and bake in a preheated oven at 350 degrees for 15-20 minutes or until a tester comes out clean.
Quinoa POM Wonderful Muffins
And they have blueberries in them too! These things are an antioxidant powerhouse, they are also chocked full of protein and all types of good for you things! OK I see all you anti-health food people trying to sneak away! Get on back here! Because these things are crazy good! Taste tested on a variety of guinea pigs (house mates, fiances, coworkers) everyone really enjoyed them! The inspiration and original recipe came from Bitter Sweet. If you haven't visited her blog she makes AMAZING vegan treats and delicacies, and even if you are a serious meat eater, I'm sure you'll find something you'll love over there.
She originally just posted the image since she wasn't totally happy with how the recipe came out. But due to so many people harassing her for the recipe (me included), she gave in and posted it! Thank you so much again!!!
I gave it a whirl and changed a few things, and I'm definitely happy with how this came out. Let me know what you guys think! These are still vegan, but I did use splenda.... but totally give it a try with the agave like she says ( I added in subs for the splenda in the recipe).
I've been eating these as a mid morning snack every day for the past week. Totally powers me through until I eat lunch at 1. :)
Quinoa POM Wonderful Blueberry Muffins - vegan friendly!
Original version of recipe by Bitter Sweet, this version is my adaptation
2 Cups Whole Wheat Flour
1/2 Cup Rolled Oats
1 teaspoon Ground Cinnamon
2 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon Fine grain sea salt
1 Tablespoon Flaxseeds (I didn't have any on hand, but want to try these with this included next time)
1.5 Cups Fresh or Frozen Blueberries (or 1/2 blueberries and 1/2 pomegranate seeds)
1/2 Cup Chopped Walnuts
2 Cups Cooked Quinoa
1/2 unsweetened apple sauce
1/2 Cup Splenda Granulated (or use 1/2 cup Amber Agave Syrup or 1/2 cup white sugar)
1/4 Cup Dark Brown Sugar, Packed
1/2 Cup Pom Wonderful Juice
Turbino Sugar (optional)
Preheat your oven to 375 degrees and lightly grease 12 muffin tins.
In a large bowl, whisk together flour, oats, cinnamon, baking powder and soda, and salt. Grind the flaxseeds to a fine powder using a coffee or spice grinder, and mix them in as well. Add in the blueberries and walnuts, and toss them to coat.
Separately, combine the cooked quinoa, apple sauce, splenda/sugar/agave, brown sugar, and POM Wonderful juice. Once the mixture is well-mixed, pour these wet ingredients into the bowl of dry, and use a wide spatula to combine. Stir only enough to bring the batter together, leaving any small lumps that form in favor of mixing it as little as possible. Distribute the mixture evenly between your prepared tins, and sprinkle with about 1/2 teaspoon turbinado sugar per muffin, if desired.
Bake for 18 - 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool for 10 minutes in the pan before moving them to a wire rack to finish cooling.
Malt-o-meal and blogging friends
Just a quick reminder you have until midnight tonight to add a comment to be entered into the TCHO giveaway, just go comment here.
Ok onto awesome blogger friends! Awhile back Megan of Megan's Cookin posted about these healthy maple and brown sugar magic muffins! Anything with healthy in the title always catches my eye so I immediately printed the recipe out. There was only one problem... it called for maple brown sugar malt-o-meal... huh? I asked Megan and she said to look near the oatmeal at the market. So off I go to wegmans who normally has everything... nothing... no plain malt-o-meal, no maple brown sugar malt-o-meal, nothing! I asked at the info desk and they had no idea what I was talking about. Totally bummed I reported back to Megan that malt-o-meal didn't seem to exist in the north east. Without hesitation she asked for my address so she could send me a box!!! Seriously??? How cool is that!!! Megan rocks!!
look how tall these muffins came out!
The box made it in one piece and was wafting a wonderful maple smell when I picked it up off my front step. I knew these muffins were going to be good! I described the muffins to John and he wasn't convinced, but I made them anyway over at his house :) Needless to say he munched away on one, finished, and said "you can make those anytime you want!" Score! The muffins have a corn meal like texture to them, are oh so crisp on the outside, and soft and tender in the middle. For the recipe head over to Megan's cookin, here.
As a thank you for Megan I sent her something you can only find up around Rochester.... sponge candy! It's a treat only made during the winter here (wait isn't that all the time?) and most people have never heard of it. (I hadn't until I moved here!) You can see it over at her blog here. Her family loved it, which made me very happy to hear :) Thank you again Megan!!!
And to continue the fun blogger friends theme, come back tomorrow to hear about some fantastic bunnies!! AND learn who won the TCHO giveaway!
Ok onto awesome blogger friends! Awhile back Megan of Megan's Cookin posted about these healthy maple and brown sugar magic muffins! Anything with healthy in the title always catches my eye so I immediately printed the recipe out. There was only one problem... it called for maple brown sugar malt-o-meal... huh? I asked Megan and she said to look near the oatmeal at the market. So off I go to wegmans who normally has everything... nothing... no plain malt-o-meal, no maple brown sugar malt-o-meal, nothing! I asked at the info desk and they had no idea what I was talking about. Totally bummed I reported back to Megan that malt-o-meal didn't seem to exist in the north east. Without hesitation she asked for my address so she could send me a box!!! Seriously??? How cool is that!!! Megan rocks!!
look how tall these muffins came out!The box made it in one piece and was wafting a wonderful maple smell when I picked it up off my front step. I knew these muffins were going to be good! I described the muffins to John and he wasn't convinced, but I made them anyway over at his house :) Needless to say he munched away on one, finished, and said "you can make those anytime you want!" Score! The muffins have a corn meal like texture to them, are oh so crisp on the outside, and soft and tender in the middle. For the recipe head over to Megan's cookin, here.
As a thank you for Megan I sent her something you can only find up around Rochester.... sponge candy! It's a treat only made during the winter here (wait isn't that all the time?) and most people have never heard of it. (I hadn't until I moved here!) You can see it over at her blog here. Her family loved it, which made me very happy to hear :) Thank you again Megan!!!
And to continue the fun blogger friends theme, come back tomorrow to hear about some fantastic bunnies!! AND learn who won the TCHO giveaway!
Blueberry Oat Muffins
These are another trainspotting... I mean tastespotting find. (Update: I just discovered these are by Joy the Baker! She has a ton of great recipes on her site, check her out!) John and I both loved them and devoured them pretty quickly. yum. Toss these in the freezer after you bake them and you have an on the go breakfast or snack, just toss it in the microwave once you get to work and you are good to go!MMMMMM muffins... mmmmmm
Low Fat Oatmeal Blueberry Muffins
recipe found on Snagwiremedia by Joy the Baker
makes 12-15 muffins
* 1 1/4 cups whole wheat flour
* 1 1/4 cups oats
* 1 tsp baking powder
* 1/2 tsp baking soda
* 1/4 tsp salt
* 1/2 tsp cinnamon
* 1 cup unsweetened applesauce
* 1/2 cup low-fat buttermilk
* 1/2 cup firmly packed brown sugar
* 2 tbsp canola oil
* 1 large egg, lightly beaten
* 3/4 cup blueberries (fresh or frozen) (I used 1.5 cups frozen I like blueberries)
Preheat oven to 400 degrees.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill greased muffin cups 2/3 full.
Bake for 16-18 minutes.
Gingerbread
Gingerbread is one of those things that can taste so amazingly different depending on the recipe. I can't even count how many different kinds I have tried over the years. I signed up for a Healthy Starts newsletter my sister told me about and one day this recipe showed up in my inbox. I tweaked a few things from the original (halving the canola oil and adding apple sauce, I also upped the whole wheat flour a little, I'll try upping it more next time) One suggestion I have though is make sure you mince the ginger as small as you can... I missed a few and the big chunks were a bit too much for my taste. Otherwise this stuff came out super fluffy, moist, and delicious.
Chow!
Chow!
Gingerbread
Ingredients* Nonstick cooking spray
* 1 1/4 cups all-purpose flour
* 1 1/4 cups whole-wheat flour
* 3/4 cup turbinado sugar ( I used 1/2 cup plus 2 Tbs splenda baking blend)
* 1 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/4 cup light molasses
* 2 large eggs, lightly beaten
* 1/4 cup canola oil
* 1/4 cup apple sauce
* 1/2 cup buttermilk
* 2 teaspoons baking soda
* 1 cup boiling water
* 1/2 cup firmly packed minced fresh ginger
* Confectioner's sugar, for dusting
Directions
1. Preheat oven to 350 degrees with rack in the lower third of oven. Spray a 9-inch square baking pan with nonstick cooking spray.
2. In a large bowl, whisk together the flours, turbinado sugar, cinnamon, and salt; set aside.
3. In a medium bowl, whisk together molasses, eggs, oil, apple sauce and buttermilk.
4. Dissolve baking soda in the cup of boiling water. Fold the baking soda and molasses mixtures into dry ingredients until combined. (Do not overmix.) Fold in the minced ginger.
5. Scrape batter into the prepared baking pan; bake until cake is set around edges and a toothpick inserted in center comes out clean, about 40 minutes. Cool 10 minutes in the pan, then invert onto a cooling rack. Serve warm or at room temperature, dusted with confectioner's sugar.
Roasted Banana Muffins
I don't know about you, but I've heard from a bunch of different places about roasting bananas before using them in baked goods... I always thought this sounded good but it wasn't until this weekend I realized just how much I was missing out!! I stuck the bananas on a cookie sheet in a 350 degree oven for 10 minutes... they came out black and gross looking but once you peeled back the skin the insides were a nice vibrant yellow and so super soft. They smelled AMAZING and I couldn't wait for them to cool to start adding things in. (Make sure you let them cool a little though, otherwise you'll have scrambled cooked egg in your muffins... ewwwww)
The weekend was full of all types of baking, pancakes (recipe to come later this week), pumpkin cinnamon buns, poose cookies, and then finally roasted banana muffins. I'm not sure where I exactly came up with the recipe, I basically made it up as I went and (amazingly) wrote measurements down as I went along. Add a little bit of this a little bit of that... They came out of the oven steaming, so inviting, just asking to be devoured... oh, and they were.
John even proclaimed they were the best thing I had come up with to date! Pretty impressive statement if you ask me :) So they have his stamp of approval :) We sat and happily munched on these throughout the course of the night, and John told me this morning that amazingly some of them actually survived the night! And amazing feat if you ask me :) You see the recipe only made 12... next time I will be doubling this for certain.
Roasted Banana Muffins
created by me
makes 12
1 cup whole wheat flour
1/2 cup old fashion oats (take them and pulverize in a food processor)
2 tsp baking powder
dash salt
1 tsp cinnamon
3 small to medium roasted bananas (how to: below)
2 Tbs splenda blend (or just use more honey to taste and leave this out)
1.5- 2 Tbs Honey
1 egg
1/4 cup skim milk
ROAST whole bananas by placing on a cookie sheet, roast in 350 degree oven for 15-20 minutes (until they are black), cool until you are able to handle them without burning yourself.
WHISK flour, pulverized oats, baking powder, salt, and cinnamon in a small bowl.
PEEL bananas and place into a large bowl, stir in sugar & honey, beat in egg.
ADD dry ingredients a little at a time to wet, alternating adding in skim milk a little at a time, ending with milk.
POUR into greased muffin tins and bake in a preheated oven at 350 degrees for 15 minutes or until a tester comes out clean.
Try not to chow them all in one sitting... it's hard not to though :)
The weekend was full of all types of baking, pancakes (recipe to come later this week), pumpkin cinnamon buns, poose cookies, and then finally roasted banana muffins. I'm not sure where I exactly came up with the recipe, I basically made it up as I went and (amazingly) wrote measurements down as I went along. Add a little bit of this a little bit of that... They came out of the oven steaming, so inviting, just asking to be devoured... oh, and they were.
John even proclaimed they were the best thing I had come up with to date! Pretty impressive statement if you ask me :) So they have his stamp of approval :) We sat and happily munched on these throughout the course of the night, and John told me this morning that amazingly some of them actually survived the night! And amazing feat if you ask me :) You see the recipe only made 12... next time I will be doubling this for certain.
Roasted Banana Muffins
created by me
makes 12
1 cup whole wheat flour
1/2 cup old fashion oats (take them and pulverize in a food processor)
2 tsp baking powder
dash salt
1 tsp cinnamon
3 small to medium roasted bananas (how to: below)
2 Tbs splenda blend (or just use more honey to taste and leave this out)
1.5- 2 Tbs Honey
1 egg
1/4 cup skim milk
ROAST whole bananas by placing on a cookie sheet, roast in 350 degree oven for 15-20 minutes (until they are black), cool until you are able to handle them without burning yourself.
WHISK flour, pulverized oats, baking powder, salt, and cinnamon in a small bowl.
PEEL bananas and place into a large bowl, stir in sugar & honey, beat in egg.
ADD dry ingredients a little at a time to wet, alternating adding in skim milk a little at a time, ending with milk.
POUR into greased muffin tins and bake in a preheated oven at 350 degrees for 15 minutes or until a tester comes out clean.
Try not to chow them all in one sitting... it's hard not to though :)
Pumpkin Bran Muffins with Jam Centers
pumpkin bran muffins... i mean cupcakes... with jam centers
3/4 cup whole wheat flour
dash salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 cup bran flakes (i like to do 3 big handfuls, crumble them in your hand before filling with next handful)
1/4 cups splenda brown sugar (packed)
1 egg
1 1/2 cups pumpkin puree -- fresh or canned
about a 1/4 cup really good jam (i used home made raspberry jam made by yours truly, and a peach vanilla bean made by the wonderful April from abby sweets!)
mmmm close upPreheat oven to 350 degrees (325 convection). Spray muffin tins with non-stick oil. Sift together flour, salt, baking powder, baking soda, and spices. In separate bowl, beat together brown sugar, pumpkin puree, and the egg. Slowly add dry ingredients to pumpkin mixture. Beat well, until smooth. Stir in crushed bran flakes. Fill muffin tins two-thirds full. Make a little dent in the middle and fill with a dollop of jam. Bake 20-25 minutes, or until toothpick inserted in center of muffins comes out clean.
mmmmmmmmmmm I love pumpkin... yum
chow!
i'm making myself hungry with all these close ups!Spaghetti Squash Muffins
This past weekend I made this super tasty squash, peanut, mushroom spring rolls... *so where's the recipe??* well I have the recipe right here... but you see the nice picture I took with John's camera... yeah it's still sitting in John's camera over at his house... so you'll have to wait for that one... but let me just tell you.. YUM!!!!
Anyway after making said spring rolls, I had a bunch of spaghetti squash left over. This was the first time I've ever made spaghetti squash and I had no clue what else to do with the leftovers... to the internet I go! I found this great recipe on Cooking Light. These things were super tasty (even though John refuses to try one since it has *gasp* vegetables in it) I then pointed out he loves the pumpkin muffins I make... he had no response to this... hehehe
So once I post the spring rolls, make those then with the extra squash make these! yum!
Spaghetti Squash Muffins
Ingredients
* Cooking spray
* 2.5 Tbs splenda blend
* 2 Tbs packed splenda brown sugar
* 1/4 cup stick margarine or butter, softened
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground cinnamon
* 2 tablespoons skim milk
* 1 teaspoon vanilla extract
* 1 large egg
* 1 1/4 cups whole wheat flour
* 1 teaspoon baking powder
* 1/8 teaspoon salt
* 1 cup chopped cooked spaghetti squash
Preparation
Preheat oven to 350°.
Place 12 cupcake holders into a muffin pan.
Beat sugars, margarine, ginger, and cinnamon at medium speed of a mixer until well-blended. Stir in milk, vanilla, and egg; beat at low speed of mixer until well-blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; stir with a whisk. Stir in sugar mixture and squash. Spoon into prepared muffin pan, spreading evenly.
Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack.
Chow!
Weekend Chow
So I've been making a lot of the same things over the weekends things like...
Blueberry Muffins
Tuna Fish Sandwiches
Lentil Burgers
Egg Salad
But this makes me not post as much since I keep making the same things! I did however make a few new things so I'll be posting those later in the week :) Things like asian peanut coleslaw, cucumber / chick pea sandwiches, and chicken tacos... yum! So stay tuned!
And for now click on the above pictures and links to go to the recipes I've already posted about!
Chow!
Blueberry Muffins
Tuna Fish Sandwiches
Lentil Burgers
Egg Salad
But this makes me not post as much since I keep making the same things! I did however make a few new things so I'll be posting those later in the week :) Things like asian peanut coleslaw, cucumber / chick pea sandwiches, and chicken tacos... yum! So stay tuned!
And for now click on the above pictures and links to go to the recipes I've already posted about!
Chow!
Red White and Blue cupcakes
It's cupcake hero time again! This month is being hosted by I heart cuppycakes and Crazy Delicious, the theme is "Red White and Blue" I immediately thought of my blueberry muffins I made twice last week... and again this weekend... but this brought on an interesting discussion between John and myself...
steph: i made cupcakes want one!
john: they look like the muffins you made last week... those were yum
steph: actually they're blueberry "cupcakes" let me put the topping on so you can have one!
john: wait... is it the same recipe as last week? are they still healthy?
steph: well it's the same recipe but they are cupcakes now...
john: why are they cupcakes now if it's the same recipe
steph: because they are for cupcake hero... not muffin hero...
john: but what makes them cupcakes now???
steph: they have a topping and aren't naked... if it's naked it's a muffin, a topping makes it a cupcake...
john: you're a nut
steph: is true
john: can I have a muffin now...
steph: cupcake
So! Back to the cupcakes :D These are super moist and delicious. They have quickly become my favorite muffin or cupcake that involves fruit. These things are perfect for a nice hot summer day. Made with fresh blueberries and covered in a pile of cool whip and strawberries... it doesn't get any better then this!
Blueberry Cupcakes
1.5 cups whole wheat flour
2.5 Tb splenda blend (or 1/4 cup white sugar)
1.5 tsp baking powder
1/4 tsp baking soda
dash salt
1/2 cup apple sauce
2 6 oz containers ff lemon yogurt (so 12 oz total)
1 large egg
1 tsp vanilla
zest of 1 lemon
1.5 - 2 cups blueberries, rinsed and patted dry
1-2 cups fat free cool whip
12 strawberries
12 large blueberries
Preheat oven to 425 degrees and line 12 muffin cups with paper liners, or in my case I just used silicon baking cups.
In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Set aside.
In another bowl blend apple sauce, yogurt, egg and vanilla thoroughly. Stir the wet mixture into the flour mixture just until combined. The batter will be very thick.
hot out of the ovenAdd the blueberries and stir gently. Divide the batter between the 12 silicon baking cups (or lined baking cups) (they will be very full cups) and bake for 6 minutes at 425, reduce heat to 350 and continue cooking for 12-14 minutes, or until tester inserted into center comes out mostly clean. Cool completely on wire rack.
Once completely cool use a spatula to pile on a healthy serving of cool whip. Quarter strawberries and add in a pinwheel pattern on top, add another little blob of cool whip and top with the largest blueberry you can find.
Chow!
Eating these things results in many giggles and faces covered in blueberries and cool whip. If you want to avoid such a fun mess you can do something my Nana taught me. Simply break (or cut) the top of the cupcake off, take the stump of a bottom and place it on top of the frosting, broken side facing the frosting, to make a nice little sandwich! No more frosting in your face :)
Blueberry Muffin Heaven
It's official, it's blueberry season! You can get tons for wicked cheep, which is fantastic, and calls for lots of eating blueberries in many forms. To start it off I made a batch of blueberry pancakes and some muffins.For the pancakes go here. After you pour the batter into the pan toss some blueberries on top of each circle of batter. When you flip the pancakes they will cook up into little blueberry cave filled pancake... yum!
Next came the muffins. John loves blueberry muffins but doesn't' like getting them at bakers since... well lets face it, they are FILLED with butter and sugar, two things he tries to avoid. I mean just look at some of these stats for muffins... aren't muffins supposed to be healthy???
So I had promised him I'd come up with a new recipe to make them a nice healthy treat without being dry and gross.... I can't believe it but my first attempt at pulling a blueberry muffin out of this air came out GREAT!!! They are so good!! We LOVE LOVE LOVE them!
Blueberry Muffins
1.5 cups whole wheat flour
2.5 Tb splenda blend (or 1/4 cup white sugar)
1.5 tsp baking powder
1/4 tsp baking soda
dash salt
1/2 cup apple sauce
2 6 oz containers ff lemon yogurt (so 12 oz total)
1 large egg
1 tsp vanilla
zest of 1 lemon
1.5 - 2 cups blueberries, rinsed and patted dry
sugar in the raw to sprinkle on top (or regular sugar if you don't have any raw sugar)
Preheat oven to 425 degrees and line 12 muffin cups with paper liners, or in my case I just used silicon baking cups.
In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Set aside.
In another bowl blend apple sauce, yogurt, egg and vanilla thoroughly. Stir the wet mixture into the flour mixture just until combined. The batter will be very thick.
Add the blueberries and stir gently. Divide the batter between the 12 silicon baking cups (or lined baking cups) (they will be very full cups) sprinkle with a little raw sugar, and bake for 6 minutes at 425, reduce heat to 350 and continue cooking for 12-14 minutes, or until tester inserted into center comes out mostly clean. Cool completely on wire rack.
These muffins are so super moist and delicious I mean just look at them... needless to say they disappeared very quickly... John wants to know when I'm making more... I could eat these everyday very happily :)
Chow!
Pumpkin Bran Muffins
I went skiing yesterday... yes 60 degrees not a cloud in the sky skiing. Ahhhh it was wonderful... and very tiring haha so when I got home I HAD to bake something to re-energize me! Pumpkin Bran Muffins came to mind....I love these muffins. They are perfect for a snack or an addition to breakfast. Super healthy and super super delicious. I mean who doesn't love pumpkin? Ok probably a lot of people but seriously I'm in love with pumpkin anything :) A half dozen of these were polished off by a certain someone within minutes of them being done. Hope you like them!pumpkin bran muffins
3/4 cup whole wheat flour
dash salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 cup bran flakes
1/4 cups splenda brown sugar (packed)
1 egg
1 1/2 cups pumpkin puree -- fresh or canned
Preheat oven to 350 degrees (325 convection). Spray muffin tins with non-stick oil. Sift together flour, salt, baking powder, baking soda, and spices. Stir in bran flakes.
In separate bowl, beat together brown sugar, pumpkin puree, and the egg. Slowly add dry ingredients to pumpkin mixture. Beat well, until smooth. Fill muffin tins two-thirds full. Bake 20-25 minutes, or until toothpick inserted in center of muffins comes out clean.
Lemon poppy seed muffins
So last night I was sitting around watching bad tv and learning to crochet when I thought to myself.... I could really go for a muffin right about now! I had traveled home to NJ last week and my mom gave me a slew of her recipes so I figured I'd give one a try :) These are super easy to make and don't take much time at all.
Lemon poppy seed muffins
1 3/4 cup flour
3 Tbs splenda baking mix
1 Tbs poppy seeds
2 tsp baking powder
1/8 tsp salt
1 cup skim milk
2 Tbs vegetable oil
1 Tbs grated lemon rind
2 Tbs fresh lemon juice
1 egg lightly beaten
- mix first 5 ingredients in a bowl and make a well in the center
- combine milk and next four ingredients and stir well
- add to dry ingredients, stirring just until moistened
- divide evenly among 12 muffin cups coated with cooking spray
- bake at 400 for 25 minutes or til golden
- remove from pans immediately and let cool on a wire rack
And you are done and done! I may have eaten 3 last night... yum!
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