Apple Cider Muffins

November 6, 2014November 5, 2014 Muffin MamaLeave a comment

Apple Cider Muffins

Whether it’s apple season or not, these muffins are reminiscent of the flavors of Autumn. Right out of the oven, they taste like earthy, spiced, sweet apple cider with cinnamon.

The crumbly Streusel Topping is made with a small amount of delicious butter, but some kids might be turned off by the grainy texture.

For adults, add finely chopped walnuts. For kids, instead of the Streusel Topping you might dip the tops of the baked muffins into melted butter first, and then roll the tops in a mixture of cinnamon sugar.

You will want to dunk these into your morning coffee. These smell heavenly and are freezer-friendly if you happen to have any leftovers. And remember, the streusel topping makes crumbs (you won’t care after you taste them!)

Apple Cider Muffins (makes 12)

1 cup whole-wheat flour
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 Tbsp ground cinnamon
1/2 tsp ground nutmeg
1 large egg
1/3 cup light brown sugar, packed
1/2 cup apple butter
1/3 cup maple syrup
1/3 cup apple cider
1/3 cup low-fat plain yogurt
1/4 cup canola oil

Streusel Topping

2 Tbsp light brown sugar, packed
4 tsp whole-wheat flour
1/2 tsp ground cinnamon
1 Tbsp butter, cut into small pieces
2 Tbsp walnuts, finely chopped (optional)

1. Preheat oven to 400 F. Grease muffin pan with cooking spray or line with paper liners.
2. Prepare Streusal Topping: In a small mixing bowl, mix brown sugar, whole wheat flour, cinnamon, and walnuts (optional). Mix in pieces of butter. You can use your fingers to make mixture like coarse crumbs. Set bowl aside.
3. Muffins: In a large mixing bowl, whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a separate bowl, whisk egg and brown sugar until smooth. Whisk in apple butter, maple syrup, apple cider, yogurt, and oil.
5. Make a well in the dry mix; add the wet ingredients to the dry mix and stir until just combined.
6. Use an ice cream scoop to spoon batter into muffin cups.
7. Sprinkle muffin cups with the Topping.
8. Bake for 15 minutes. Allow to cool in the pan for 5 minutes before removing to a wire cooling rack.

Berry Vanilla Muffins

November 4, 2014February 23, 2015 Muffin MamaLeave a comment

Celebrate Election Day or the Fourth of July with the colors of the American flag.

Full of fresh blueberries and raspberries with a hint of creamy vanilla, these muffins are moist and refreshing for a patriotic picnic.

Berry Vanilla Muffins (makes 12)

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
3/4 cup sugar
1/4 tsp salt
3/4 cup unsalted butter, melted and cooled
2 large eggs
1/2 cup whole milk
1 tsp vanilla extract
1 cup blueberries
1 cup raspberries, chopped

1. Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk flour, baking powder, sugar, and salt.
3. In a separate mixing bowl, mix butter, eggs, milk, and vanilla.
4. Pour wet ingredients over the dry ingredients. Stir until just combined.
5. Fold in blueberries and raspberries.
6. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
7. Bake for 20 to 25 minutes.
8. Allow muffins to cool in pan for 10 minutes before transferring to a wire cooling rack.

Caramel Apple Muffins

October 30, 2014February 23, 2015 Muffin Mama3 Comments

These muffins are great not only for Halloween but also for using fruit in a dessert. The warm caramel is gooey and, combined with cinnamon and apples, delicious.

Caramel Apple Muffins (makes 12)

2 cups all-purpose flour
3/4 cups sugar
2 1/2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1 egg, lightly beaten
1 cup milk
1/4 cup (1/2 stick) unsalted butter, melted
1 1/2 tsp vanilla extract
1/2 cup applesauce
3/4 cup caramel candy squares, diced (about 12)

1. Preheat oven to 350 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. In a large bowl, combine flour, sugar, cinnamon, baking powder, and salt.
3. In another bowl, combine egg and milk. Stir in butter and vanilla extract.
4. Add flour mixture to wet mixture and stir just to blend.
5. Stir in applesauce and caramels.
6. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
7. Bake for 25 minutes or until tops spring back when lightly pressed. Serve warm.

Pasta Muffins

October 27, 2014February 23, 2015 Muffin MamaLeave a comment

These muffins were a pure experiment when I found myself with a limited time frame and a hungry husband and child. I snatched the leftover pasta and other ingredients, threw them together, plopped the mixture into muffin tins, and eight minutes later, I had two busy, delighted, and satiated boys.

What a tasty way to recycle, and reformat, leftover pasta! This recipe is so easy and effortless to concoct. Once cooled, place these muffins in plastic bags and freeze and keep them stashed for later when they can be warmed up in a microwave in seconds flat.

Pasta Muffins (makes 12)

4 cups cooked pasta, tossed in cream, butter, or marinara sauce (if spaghetti, cut into about 2 inch strands)
4 eggs, beaten
1/2 cup cheese, shredded
1/2 cup seasoned bread crumbs (I like Italian seasoning)
1/4 – 1/2 cup cooked meat, finely diced (optional)

1. Preheat oven to 425 degrees. Grease muffin cups with cooking spray or line with paper liners.
2. In a large bowl, mix eggs, cheese, bread crumbs, and meat (optional).
3. Add mixture to pasta and toss.
4. Scoop pasta into muffin cups.
5. Bake for 8-10 minutes.
6. Allow to cool.
7. Remove from tins, serve, and enjoy!

Tuna Melt Muffins

October 24, 2014February 23, 2015 Muffin MamaLeave a comment

There is something genuinely comforting about warm tuna covered by melted cheese. This is the famous “tuna melt,” which my father ate every day of his elementary school years, during the Fifties, when kids walked home for lunch. His was a sandwich of tuna, covered with melted cheese, slices of egg, and a pickle. The sliced egg and pickle were my grandmother’s idea, but the tuna melt has endured as the fish-version of cheeseburger.

But that was elementary school. Eating a massive tuna melt would be a difficult endeavor for a toddler, not to mention messy.

The solution: Muffinize. Turn the classic sandwich into a muffin. Now you have a hand-held package that’s packed with protein, moist and almost as fluffy as Wonder bread. This cheesy muffin is oozing with cheese in an inner pocket and crisped to perfection on the buttery-tasting outside.

The dill, lemon juice, and Parmesan add to even more zest to the flavors and charm of the recipe. The muffin tops give a nice bite to this recipe that does not include butter, just tastes like it.

The scent, emanating from the oven, brings back the days of childhood when school lunches meant grilled cheese and tuna fish sandwiches.

These are wonderful at room temperature, and even cold.

Tuna Melt Muffins (makes 12)
1 1/2 cup all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 Tbsp chives, dried
1/8 tsp black pepper
1 ½ cup cheddar, Colby, or mozzarella cheese (or combination), shredded and divided into 1 cup and ½ cup
1 tsp lemon juice
2 Tbsp vegetable or olive oil
2 large eggs
1/2 cup milk
1 1/2 cup (15 oz) water-packed tuna fish, drained
Topping
1/4 cup cheddar, Colby, or mozzarella cheese (or combination), shredded
¼ cup Parmesan cheese, grated

1. Preheat oven to 350 degrees. Coat a 12-cup muffin pan with cooking spray.
2. In a mixing bowl, sift flour, baking powder and salt. Stir in chives, pepper, and 1 cup cheese.
3. In a separate bowl, combine lemon juice, oil, egg, milk, and tuna.
4. Add wet ingredients to flour mixture and stir until just combined.
5. Spoon mixture into prepared muffin cups to ½ full.
6. Sprinkle 1/2 cup cheese on top of each cup and spoon the remaining batter on top of each.
7. Sprinkle Topping on each muffin cup (first shredded cheese, then Parmesan).
8. Bake for 20 minutes.
9. Remove from muffin pan immediately and place on a wire rack to cool.
10. Serve piping hot, room temperature, or cold.

The Ultimate Comfort Food: French Toast

October 21, 2014February 23, 2015 Muffin MamaLeave a comment

This article was featured in Swirls and Spice on October 21, 2014.

To kick off the pumpkin season, the food world seems to be baking with orange-hued vegetables like carrots, squash, and sweet potatoes. Culinary creators are enhancing dishes with seasonal spices like nutmeg, cinnamon, and ginger.

These fall tastes bring memories of home and hearth so much so that there is no doubt about the level of comfort in the autumn-inspired muffin. Variations include pumpkin cream cheese, carrot cake, sweet potato, and honey corn.

However, when I think of Autumn and its ultimate comfort food, I think of French toast. It’s a breakfast classic. Often served with maple syrup or jelly. Sometimes finished with melted butter and salt.

My grandmother, whom I remember making breakfast in her hot pink bathrobe and slippers, would serve French toast dusted with powdered sugar. The following recipe takes me back to her. It’s a muffin that’s light and fine. Its taste is French toast. Its texture, more delicate.

Both toppings below are equally delicious. The first is a cinnamon and sugar glaze, and the second combines the traditional tastes associated with French toast: drizzled maple syrup and powdered sugar. As on French toast, apply the topping by drizzling. Or, dip each muffin into a puddle of maple syrup and a mound of powdered sugar or cinnamon-sugar mixture.

For more nutritious fall muffin recipes, go to www.MuffinMama.org

French Toast Muffins

Servings: 12 muffins

Ingredients:

1 1/2 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg (or allspice)
1/8 teaspoon salt
1 egg, lightly beaten
1/2 cup dairy milk (or coconut milk* for dairy-free)
1/3 cup butter or coconut oil, melted

Directions:

1. Preheat oven to 350 degrees F (180 C). Grease muffin cups with cooking spray or line with paper muffin liners.
2. In a medium mixing bowl, stir together flour, sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture.
3. In a separate bowl, stir together egg, milk, and melted butter.
4. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy).
5. Spoon batter into prepared muffin cups.
6. Bake for 20 to 25 minutes.
7. Top each muffin with one of the two coatings (recipes below) and serve warm.

*Note: For dairy free muffins with coconut milk, you may need to add about 2 tablespoons more liquid, such as water.

Topping 1: Cinnamon Sugar Coating

1/4 cup white sugar
1/2 teaspoon ground cinnamon
1/3 cup butter or coconut oil, melted

1. In a bowl, combine cinnamon and sugar.
2. In a separate bowl, melt butter.
3. Dip tops of finished muffins in the melted butter, and then in the cinnamon sugar mixture.

Topping 2: Maple Sugar Coating

maple syrup
confectioners’ sugar (icing sugar) for dusting

1. With a toothpick, poke a few holes in muffin tops.
2. Spoon over a good quality maple syrup.
3. Sprinkle powdered sugar on tops.

Healthy, Easy Snacks For Fall

October 21, 2014February 22, 2015 Muffin Mama1 Comment

This article was featured in SMRT Parenting on October 21, 2014.

With the arrival of Autumn, the crisp, cool air brings pumpkin-flavored everything and the end of watermelons and barbeques. Suddenly, lazy days of summer are replaced by schooldays and hectic schedules full of carpooling, sporting events, and extracurricular activities. There is a new kind of strain on the family as everyone is feeling rushed.

The Stash
Come Fall, sit-down meals become fantasy and the snack stash becomes reality. Busy Moms at the wheel are handing out breakfast, lunch and dinner from stashes on passenger seats. There are baggies of pretzels waiting in purses for opportune moments. Babysitters and grandparents are armed, ready to hand out raisins to younger siblings confined to observation decks at gymnastics meets.

But snacks are not just a way to give sustenance. By giving snacks, parents hope to nurture and give comfort. Even so, many agree that empty-calorie choices are more tempting and readily available (and also more embarrassing to be seen with in public!).

The Quest
Thus, parents are on the lookout for that protein-packed, portable, kid-friendly food that is healthy, but tasty, and does not require slaving in the kitchen.

Found it.

The Muffin is the all-in-one meal, simple to prepare, design, and eat. The muffin is delicious and healthful, not to mention, wholesome enough to ease any guilt over the sacrificed family meals of summer.

The Alternative Snack Stash
From my experience, having a stash of homemade muffins in the freezer, waiting to be toted to soccer practice, feels a million times better than the alternative bag/bar/box of empty carbs.

You don’t have to be Betty Crocker. Just whip up the ingredients and plop them into a bowl. Twenty minutes later, you are not only a “homemaker,” but your kitchen smells fabulous.

The muffin of today is the casserole of yesteryear and lessens the load of busy Moms everywhere who can rest assured that their kids are munching on nutrition. Choose from pumpkin cream cheese, turkey meatloaf, sweet potato, or corn dog muffins. There’s no more casually handing out fast foods! Instead, you have a chicken potpie muffin for the back of the minivan.

The Possibilities are Endless
If you like a certain food, muffinize. And while you’re at it, make it healthy!

Muffinize [muh-fin-ahyz] (v.) to make a muffin out of
If you don’t like banana, choose another fruit. If you don’t have raspberries, add blueberries. If you want fiber, bake with oats or bran. There is whole wheat, if you bake organic. If your child is allergic to nuts, leave them out. If you like pizza and tuna melts but don’t want the mess, start muffinizing!

Portability
Muffins fit neatly into little hands and perfectly into the on-the-go lifestyle of grownups. Freeze a batch over the weekend and you’re a microwave minute from breakfast during the week. Now, you’ve got a mess-free package that won’t ruin the upholstery. You’ve got a protein-packed pocket to eat anywhere, including the sidelines of older brother’s karate tournament.

A Fun Way to Enjoy Familiar Foods
Muffinizing inspires us to rejuvenate tired foods. The crunchy top of a multi-textured macaroni and cheese muffin urges the child to enjoy a new pasta experience. The tired PB & J sandwich comes alive in a peanut butter muffin with a surprise jelly center. Carrot muffins are loaded with nutrients from carrots, pineapple, and walnuts. Crustless quiche muffins are full of (loathed) vegetables but I have yet to find my son picking spinach from his. Use the abundance of Fall to make muffins from pumpkin and sweet potatoes. Sprinkle dried cranberries into turkey meatloaf muffins for Thanksgiving dinner. Express yourself by thinking of new, different, tasty combinations.

Muffins bring smiles. In the car or as a gift, muffins are the epitome of snacks. A platter of muffins makes a unique impression, and eating muffins…goes without saying (yum).

For nutritious Fall muffin recipes, go to www.MuffinMama.org.

Sweet Quinoa Muffins

October 13, 2014November 14, 2014 Muffin Mama1 Comment

Nutrient-dense, light, and fluffy, these muffins are a wonderful way to “sneak” health into a child’s diet. Plus, eating them is like eating clouds with a light, rich sweetness.

The combination of coconut oil with vanilla yogurt adds wonderful moisture to the recipe. The almond flour lends a buttery-almond flavor. You can substitute grated carrots for the puree if you want more texture. The chia seeds add even more fiber and protein.

Your toddlers will love these. They are great for breakfast, snack, or on-the-go meal.

Sweet Quinoa Muffins (makes 15)

¾ cup plus 1 Tbsp whole wheat flour
¾ cup plus 1 Tbsp almond flour
1 tsp baking soda
½ tsp salt
1 Tbsp chia seeds, optional
1 Tbsp sesame seeds, optional
1 cup cooked and cooled quinoa
¾ cup brown sugar, packed
½ cup coconut oil, melted
½ cup Greek vanilla-flavored yogurt
1 tsp vanilla extract
2 eggs, room temperature, beaten
¾ cup carrot puree (or 1 cup loosely packed, grated carrots)
½ cup walnuts, chopped (optional)

1. Preheat the oven to 350F. Grease muffin pan with cooking spray, or line with paper liners.
2. Melt the coconut oil and set aside.
3. In a large bowl, sift together the flours, baking soda and salt. Add chia seeds and sesame seeds (optional).
4. In a separate bowl, stir together quinoa, sugar, coconut oil, Greek yogurt, vanilla and eggs, carrots, and walnuts (optional).
5. Stir wet ingredients into the dry ingredients and mix until just combined. The muffin batter will be about the same consistency as pancake batter.
6. Use an ice cream scoop to spoon batter into muffin tins, about ¾ full.
7. Bake 18-20 minutes, until the tops are a nice golden color.

Hash Brown Muffins

October 13, 2014February 23, 2015 Muffin Mama1 Comment

I was inspired to “think potato” by my sister-in-law, the cook extraordinaire of my family. Her fascinating article on WW1 propaganda highlighted the use of potatoes as a means to conserve other foods that would be shipped to our troops during wartime.

Maite’s recipe for potato balls reminded me that potatoes are delicious when fried. On her site, Artbites, she gives superb advice on cooking from scratch.

Crispy on the outside, moist and tender on the inside, hash browns taste so good! Especially in muffin form.

Use mini muffin pans for bite-size morsels and Voila – “Tater Tot Muffins.” Kids will love eating this mini version at mealtimes or for snacks, which are much healthier and tastier than frozen tater tots.

Eat warm or cold. Freeze individually or in batches, and you will have breakfast for the whole week.

Hash Brown Muffins (makes 12)

3 ½ cups shredded Russet potatoes, rinsed and squeezed dry in a towel; or 1 (16 oz) package of pre-shredded potatoes
1/4 cup onion, chopped (optional)
1/4 tsp garlic powder
salt and pepper to taste
4 eggs, beaten
1/2 heaping cup shredded cheddar cheese
1. Preheat oven to 350 degrees. Grease muffin cups with cooking spray or line with paper muffin liners.
2. In a large mixing bowl, combine potatoes, onion, garlic powder, salt and pepper.
3. Add the eggs, stir, and then add cheese and stir again.
4. Fill each muffin cup ¾ full.
5. Bake for 35-40 minutes or until golden brown and tops and edges begin to get crispy. (For mini tater tot muffins, use a mini muffin pan and bake for 55 minutes).

Sweet Potato Chocolate Chip Muffins

October 12, 2014February 23, 2015 Muffin Mama1 Comment

Instead of crying over the pantry full of baby food that my toddler had outgrown, I incorporated the “passé” puree into a sophisticated muffin.

I love giving sweet potato muffins to my family, guilt free. The Vitamin A in the sweet potato and the fiberous whole wheat flour compensate for the bursts of the delicious sweetness of the chocolate morsels. These speckled muffins are beautiful-looking and will complete the Halloween-inspired playdate.

Sweet Potato Chocolate Chip Muffins (makes 30)

4 eggs
2 cups sugar
1 cup (16 oz.) mashed or pureed sweet potato (without butter, salt, or milk)
3/4 cup milk
3/4 cup oil
2 cups all-purpose flour
1 cup whole wheat flour
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
1 – 1 1/2 cups chocolate chips (1 12 oz. package)

1. Preheat oven to 350 degrees. Grease muffin cups with cooking spray or line with paper liners.
2. In a large mixing bowl, beat eggs, sugar, sweet potato, milk, and oil until smooth.
3. In a separate bowl, whisk flours, baking soda, baking powder, cinnamon, and salt.
4. Add dry ingredients to liquid ingredients, and stir just until combined.
5. Fold in chocolate chips.
6. Spoon batter into prepared muffin cups, until 3/4 full.
7. Bake 16 to 20 minutes.
8. Cool on wire rack.

Muffin Mama

Recipes for little hands (and grown-ups, too)

Author: Muffin Mama