Bowl of Oatmeal Muffins

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Who has time to cook the old-fashioned way? A pot of oatmeal is just as comforting in the form of a moist oaty muffin.

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This gluten-free recipe requires a single bowl. Whisk and add the most common ingredients, just staples you may have in your pantry. Include whatever toppings you want to use up: dried fruits, nuts, blueberries, chocolate chips. Walnut, raspberry, and chocolate is an amazing flavor combination.

With these muffins you can have chocolate in the morning and still be hearty and healthy. Muffinize™ this old-fashioned breakfast and stock your freezer.

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Bowl of Oatmeal Muffins (makes 18)

2 eggs
½ cup butter, melted and cooled
1 cup packed brown sugar
½ cup applesauce
1½ cups milk (skim or whichever percentage of fat you prefer)
2 tsp vanilla extract
½ tsp salt
1 Tbsp ground cinnamon
3 cups old-fashioned rolled oats
2 tsp baking powder
Optional: your favorite toppings (dried fruit, nuts, chocolate chips, etc.)

1. Preheat the oven to 350 degrees. Line a muffin tin with paper or paper/foil muffin liners.*
2. In a large bowl, whisk the eggs, butter, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
3. Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. With a spoon, push the toppings down into the oat mixture.
4. Bake for 20-25 minutes. Let them cool completely in muffin pan before serving. Store in an airtight container or freeze in a zip top storage bag.

*Do not skip the muffin liners in this recipe.

Nutella-Stuffed Cinnamon Sugar Muffins

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There is a burst of chocolate in every bite of these tall, domed muffins with beautiful crackled tops. The batter is laced with cinnamon and nutmeg and stuffed with Nutella. Fresh-out of the oven, the muffins are dunked into butter so that every crevice is coated with a sprinkling of cinnamon sugar. The finished product has the fluffiness of a donut but the soul of a muffin.

Nutella was invented during the 1940s when cocoa was in short supply. An Italian pastry baker used hazelnuts to enhance the chocolate he had in his bakery. Mixed with hazelnut, a family could use a jar of spreadable chocolate for many weeks. Nutella owner, Michele Ferrero, sometimes referred to as a real-life Willy Wonka, died last Saturday (yes, Valentine’s Day) at the age of 89.

This recipe is a keeper not only because it’s scrumptious, but also because its ingredients are mixed in a single bowl. So get out your (one) bowl and start baking.

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Nutella-Stuffed Cinnamon Muffins (makes 8)

6 Tbsp unsalted butter, melted and cooled
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1/2 cup milk (cow, almond, soy)
¾ cup all-purpose flour
¾ cup whole wheat flour
1 and 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
8 tsp Nutella

Cinnamon-Sugar Topping

1/4 cup sugar
2 tsp cinnamon
3 Tbsp unsalted butter

1. Preheat oven to 425 F. Grease muffin pan with cooking spray.
2. In a large bowl mix together the butter and sugar. Mix in the egg, vanilla extract, and milk.
3. Gently stir in flour, baking powder, cinnamon, nutmeg, and salt. (Do not overmix – stir until just combined).
4. Into each muffin cup, spoon 1 heaping Tablespoon of batter. Then, add 1 teaspoon of Nutella in the center, and spoon another heaping Tablespoon of batter on top. (If the muffin tins are completely full, that is ok. They will not overflow.)
5. Fill the empty muffin tins halfway with water for even baking.
6. Bake at 425 F for 5 minutes. Keeping the muffins in the oven, reduce temperature to 350 F and bake for an additional 12-15 minutes until batter is set.
7. Allow muffins to cool for about 5 minutes.
8. While the muffins are cooling, make the cinnamon-sugar topping: Melt the butter for about 30-60 seconds in the microwave. In a separate small bowl, stir together the sugar and cinnamon.
9. Dip the top of each muffin into the melted butter and then dip into the cinnamon-sugar mixture (swirl them around to ensure they are thickly coated). Set muffins upright on a wire cooling rack.

*Notes:

-Muffins stay fresh for up to one week in an airtight container.
-Muffins freeze well, up to 3 months.
-Thaw overnight in the refrigerator, then bring them to room temperature before serving in the morning. Or, zap frozen muffins in the microwave (10-15 seconds).

 

 

Strawberry, Banana & Nutella Muffins

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If you like Nutella, here’s a delicious fusion of the chocolate-hazelnut spread with strawberries and banana.

The spread was invented during the 1940s when cocoa was in short supply. An Italian pastry baker used hazelnuts to enhance the chocolate he had in his bakery. Mixed with hazelnut, a family could use a jar of spreadable chocolate for many weeks. Nutella owner, Michele Ferrero, sometimes referred to as a real-life Willy Wonka, died last Saturday (yes, Valentine’s Day) at the age of 89.

These crumbly muffins are a muffinized™ version of the crepe filled with chocolate, sliced banana, and fresh-cut strawberries.

The bananas and strawberries add vitamins and fiber to the classic Nutella sandwich on white bread, which kids in Holland and Israel love to eat for lunch.

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Strawberry, Banana & Nutella Muffins (makes 18-20)

3 cups flour
1 tsp salt
1 Tbsp + 1 tsp baking powder
1 cup sugar
½ cup canola oil
2 large eggs
2 tsp vanilla extract
1 cup buttermilk (If you don’t have buttermilk on hand, pour 1 Tbsp of vinegar into a measuring cup, add 1 cup of milk and let sit for 5 minutes.)
1½ cups fresh strawberries, chopped/diced
2 ripe (but not mushy) bananas, sliced thin
½ cup (more or less) Nutella

Topping:
1 Tbsp turbinado sugar
1 Tbsp Nutella

1. Preheat oven to 350 F degrees. Grease muffin pan with cooking spray.
2. In a medium bowl, whisk together the flour, salt, baking powder, and sugar. Set aside.
3. In a large bowl, whisk together oil, eggs and vanilla.
4. Gently fold in the flour mixture in three parts, alternating with the buttermilk. NOTE: DO NOT overmix! Mix only until all the flour has been incorporated and the majority of lumps are gone.
5. Gently fold in the strawberries.
6. Spoon some batter into each cup, about 2 tablespoons.
7. Place two banana slices at the bottom of each liner.
8. Spoon or pipe ½ Tbsp or so of Nutella over the banana slices. NOTE: You may put Nutella in a ziploc sandwich bag, cut the tip and squeeze it over the banana (much easier than spooning).
9. Fill each muffin cup with the remaining batter to ⅔ full, making sure to get strawberries in each cup.
10. Top each muffin with a generous sprinkling of sugar and drizzle some Nutella on top.
11. Bake muffins for 20-22 minutes or until a toothpick inserted into a muffin comes out clean.
12. Let cool in pan for 4-5 minutes before removing to a wire rack to cool completely.

NOTE: If you want to eat these warm, you can, but I suggest letting the muffins cool for at least 30 minutes so the Nutella has time to set.

 

 

Flourless Peanut Butter Chocolate Chip Muffins

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OK gluten-free lovers, here’s to satisfying your sweet tooth!

These are the fluffiest, most moist baked products on the global gluten-free menu. The texture is reminiscent of peanut butter fudge. They are more cakey than the usual muffin. The peanut butter does not overwhelm, and the banana flavor is barely detected, albeit the riper the banana the sweeter the muffin. The melty chocolate chips complement the peanut butter in every bite.

Let’s talk all the things these muffins are not. They are gluten-free, grain-free, soy-free, dairy-free, oil-free, and refined sugar-free. So how could they be good?

Trust, but verify.

With the help of a blender, the batter is transformed in minutes into the best excuse for eating chocolate for breakfast.

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Flourless Peanut Butter Chocolate Chip Muffins (makes 12)

2 medium ripe bananas, peeled
2 large eggs
1 heaping cup creamy peanut butter
6 Tbsp honey (or agave or maple syrup)
2 Tbsp vanilla extract
1/2 tsp baking soda
pinch salt, optional and to taste
1 heaping cup mini semi-sweet chocolate chips
1 Tbsp mini semi-sweet chocolate chips (for sprinkling)

1. Preheat oven to 400 F. Grease muffin pan with cooking spray.
2. To the canister of a blender, add bananas, eggs, peanut butter, honey, vanilla extract, baking soda, and salt. Blend on high speed until smooth and creamy, about 1 minute.
3. Transfer batter to a mixing bowl. Fold in heaping cup of chocolate chips and stir.
4. Use an ice cream scoop to distribute batter into muffin cups to ¾ full.
5. Sprinkle each muffin cup with mini chocolate chips.
6. Bake for 13 to 18 minutes*, or until the tops are set, domed, springy to the touch, and a toothpick inserted into the center comes out clean, or with a few moist crumbs, but no batter.
7. Allow muffins to cool in pan for 10 minutes until they’ve set.**

*Watch muffins closely and bake until done.
**These muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

 

 

 

 

Coconut Muffins

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luscious and decadent, and not too sweet

My kids could not figure out the curly “things” on top.

Cheese? No…coconut.

In America, we do not see coconuts often, but hands down, the flavor is mouth-watering, especially in these muffins that are full of applesauce, coconut milk, and shredded coconut. The moist, home-baked goods practically call your name by filling your house with amazing aromas.

The coconut flavor is not overwhelming. For a stronger taste, substitute coconut extract for the vanilla. For a sweeter muffin, increase the amount of sugar in the recipe.

The tops round out nicely, in golden brown. The coconut flakes form toasty edges on top. Call these “muffins” if you like, but these are like CAKE.

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Coconut Muffins (makes 12)

2 cups all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 14 oz. can unsweetened coconut milk (a generous 1 1/2 cups)
1/3 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup shredded coconut (plus 1/4 cup to sprinkle on tops)

1. Preheat the oven to 400 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl (or a liquid measuring cup), combine coconut milk, applesauce, and vanilla.
4. Make a well in the dry ingredients, add the wet ingredients, and stir just to combine. Fold in the shredded coconut.
5. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full. Sprinkle additional shredded coconut on top.
6. Bake for 15 minutes and allow to cool before removing muffins from tin.

Oatmeal Chocolate Chip Muffins

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A bowl of creamy old-fashioned oatmeal is a healthy and nutritious way to start the morning, but who has time to cook the old-fashioned way. Amp up your morning bowl of oatmeal by muffinizing™, and start enjoying the old-time breakfast anew.

Incredible is an understatement. These muffins are hearty and filling. Sweet, but not too sweet. Serve for dinner on a cold winter’s day alongside some soup, or for breakfast year-round.

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Oatmeal Chocolate Chip Muffins (makes 18-20)

1 1/2 cups oats (old fashioned or quick oats)
2 and 2/3 cups flour (white, whole-wheat, or a mixture of both)
2/3 cup sugar
4 tsp baking powder
1/2 tsp salt
2 eggs, beaten
1 1/2 cups milk
1 tsp vanilla extract
1/2 cup butter, melted (cooled)
1 heaping cup chocolate chips (mini or regular) or raisins or chocolate and raisins

1. Preheat oven to 400 F. Grease muffin pan with cooking spray.
2. In a large mixing bowl, combine oats, four, sugar, baking powder, and salt.
3. In a separate bowl, mix the eggs, milk, vanilla, and butter.
4. Stir the egg mixture into the flour mixture until moistened. Fold in chocolate chips.
5. With an ice cream scoop, spoon batter into muffin cups to 2/3 full.
6. Bake for 16-18 minutes, or until tops are light golden.

 

 

Muffin Pan Popovers

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Delicious and perfectly puffy, these popovers look like a picture in a magazine. They are crisp on the outside and custardy on the inside.

Before attempting this recipe, I thought popovers were tricky to make, only by pastry chefs in restaurants. But this recipe is full-proof – just whisk the ingredients, pour into tins, and bake (no peeking!). A half hour later, the most glorious puffed pastries emerge. These hollow culinary treats are nicely eggy on the inside and easy enough for my kids to make. You need only five ingredients and a muffin tin to pull them off.

It’s always best to eat popovers fresh from the oven, but if you need to make them ahead of time, just as you’re ready to eat, warm them at 350 F for about 5 minutes, until warm and crispy again. (My kids like them soggy, too, ‘though).

These popovers make a great side dish for a Christmas or holiday dinner. They are wonderful for breakfast with jelly or honey or butter.

Popovers freeze well – place in an airtight bag or container for up to three months.

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Baking Tips:

*To get the popovers to puff, heat the empty muffin pan in a very hot oven before pouring in the batter. Then, halfway through the baking time, lower the heat to let them dry out.
*Frothing the batter just before you pour it into tins helps popovers puff.
*Cutting a slit in the bottom of each popover helps steam escape as they cool, which gives a great effect.
*Keep the oven door closed during baking to ensure a consistent oven temperature and prevent the popovers from deflating.

Muffin Pan Popovers (makes 12 small or 6 large)

1 cup milk (whole or 2%)
2 large eggs
4 Tbsp unsalted butter, melted and divided
1 cup all-purpose flour
1/4 tsp salt

1. Grease muffin pan with cooking spray.
2. In a large mixing bowl, whisk together milk, eggs, and 2 tablespoons of melted butter until completely combined. Add flour and salt and whisk until frothy and bubbly.
3. Preheat oven to 450 F. Let popover batter rest while the oven heats (this adds texture and gives the flour time to absorb the liquid).
4. Put muffin pan in the oven for 2 minutes to warm.
5. Remove pan from oven and distribute remaining 2 tablespoons of melted butter between the muffin cups. Whisk the batter to froth, again, and fill each cup halfway.
6. Bake popovers for 15 minutes. Do not open the oven door during baking (or popovers will deflate).
7. Reduce the heat to 350 F and continue baking for 10 to 15 minutes. Now you can open the oven door to check popovers. They should be golden brown, dry to the touch, and sound hollow when tapped.
8. Remove popovers to a wire cooling rack. Pierce bottoms with a knife to allow steam to escape. Cool just enough to handle comfortably.
9. Eat immediately.

Spinach Ricotta Frittata Muffins

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These spinach ricotta frittata muffins are the most go-to of my muffin repertoire. Muffinizing frittata is effortless and involves minimal steps. Each of these is a no-mess meal that requires not a single fork. Serving them for company is impressive, and they fit perfectly into school lunch boxes.

Dense with protein from the ricotta/spinach duet, these muffins are dainty but strong and full of flavor. Although they do not contain butter, their golden edges seem to hint of butter. They are delicious, right out of the oven, at room temperature, and even cold.

These muffins bring memories of Sunday brunch, but also work well for breakfast, lunch, snacks, and dinner.

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Spinach Ricotta Frittata Muffins (makes 12)

4 large eggs
1 cup ricotta cheese (low far or full fat)
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 cup (or one 10oz box) frozen chopped spinach
1/4 tsp salt
onion powder (to taste)
garlic powder (to taste)

1. Heat oven to 350 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. Thaw spinach in microwave and squeeze out extra juice.
3. In a large mixing bowl, whisk eggs and stir in ricotta, mozzarella, and Parmesan cheeses.
4. Stir in spinach, salt, onion powder, and garlic powder.
5. Use an ice cream scoop to spoon mixture into muffin cups.
6. Bake for 20 to 25 minutes or until muffins are set and golden on top.

Jelly Doughnut Muffins

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Every baker in Israel makes jelly doughnuts, or sufganiyot, for the eight days of Hanukkah.

Traditionally, sufganiyot, were stuffed with jelly, but today innovative Israeli bakers fill them with Nutella, lemon curd, and even foie gras. We are fans of cherry jam and dulce de leche.

I use a cupcake corer to cut a hole in the middle of the muffins, which is a lot more fun and easier and cleaner than using a knife.

You can make great use of the cut-outs by dipping them in melted butter and sugar and serving bite-size “doughnut holes” alongside the doughnut muffins.

Every bite of these muffins is the ideal (miraculous) combination of sweet-cream-sugar-and jam. They are stupendous toasted. You will want to bake and eat them specifically for Hanukkah, and year round!

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Jelly Doughnut Muffins (makes 12)

2 2/3 cups flour
1/2 cup sugar
1/3 cup packed brown sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground nutmeg
3/4 tsp salt
1/4 cup butter, melted and cooled
1/4 cup vegetable oil
2 large eggs
1 1/2 tsp vanilla
1 cup milk

Topping:
4 Tbsp butter, melted
1/3 cup sugar
12 oz jar jelly, jam or preserves

1. Preheat oven to 425 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk flour, sugars, baking powder, baking soda, nutmeg and salt.
3. In a separate mixing bowl, whisk butter, oil, eggs, vanilla and milk.
4. Pour wet ingredients over dry mixture and stir until thoroughly combined.
5. Bake for 15 minutes, until muffins are golden and tops spring back when touched lightly.
6. Let muffins cool for 15 minutes, then use a cupcake corer or knife to cut a hole in the top of each. (Save the “cut outs” to make doughnut holes, if desired.)
7. Dip each muffin in melted butter, then sugar.
8. Fill each hole with jelly.
9. Dip cut-outs from muffins into leftover melted butter and sugar (optional).

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Honey Corn Muffins

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There is nothing worse than dry cornbread that gets stuck in your throat. That’s the reason I use a mix– I trust it. But trust me, these plush muffins are soft, fluffy, sweet, rich and moist.

Yellow. Handheld. Still crumbly like cornbread. Moist and fluffy with a wonderful honey flavor. The recipe is so easy. Kids love the bright yellow color, not to mention the wonderful honey flavor. Bake a batch for Thanksgiving dinner or just because.

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Honey Corn Muffins (makes 12)

1 1/2 cups all-purpose flour
1 cup cornmeal
3/4 cup granulated sugar
1 Tbsp baking powder
1/2 tsp cinnamon
½ tsp salt
1 cup milk
2 eggs
1/4 cup honey, plus more for drizzling
2 Tbsp canola oil
1 stick (8 Tbsp) salted butter, melted and cooled
2 Tbsp Greek yogurt (or sour cream)

1. Preheat oven to 400 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, cinnamon, and salt.
3. In a separate mixing bowl, mix milk, eggs, honey, oil, butter and Greek yogurt.
4. Pour wet ingredients over the dry ingredients. Stir until just combined.
5. Spoon batter into greased muffin pan, filling each muffin cup about 3/4 full.
6. Bake for 12-15 minutes, until golden brown.
7. Drizzle with honey and add a pat of butter before serving.