Strawberry Lemonade Muffins

November 14, 2014February 23, 2015 Muffin Mama1 Comment

These bright yellow, hot pink speckled, Strawberry Lemonade Muffins are candy for the eyes. They don’t spill! And they contain some protein from the eggs and milk.

The color of these muffins is a natural yellow, so brilliant that it will bring smiles and brighten your day. The flavor is buttery lemon with moist strawberry topping, which makes them as refreshing as the original strawberry lemonade beverage. Not the time to teach your children to share! Simply enjoy.

Strawberry Lemonade Muffins (makes 12)

1 1/2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
3/4 cup unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla extract
1/3 cup whole milk
3 Tbsp lemon juice
zest of 2 large lemons (about 2 Tbsp)
1 cup strawberries, chopped

1. Preheat oven to 350 F. Grease muffin pan with cooking spray or line it 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, vanilla, and milk.
4. Pour wet ingredients over the dry ingredients. Stir.
5. Fold in the lemon juice and lemon zest.
6. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
7. Sprinkle tops of muffins with chopped strawberries. Prod into batter.
8. Bake for 4 minutes at 400 (this helps muffins to rise), then turn oven down to 350 degrees and bake for another 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow muffins to cool in the muffin pan for 10 minutes, then remove to a cooling rack.

Cranberry White Chocolate Chip Muffins

November 11, 2014February 23, 2015 Muffin MamaLeave a comment

A flawless combination: dried cranberries and white chocolate. These muffins are loaded with both. Soft and fudgy on the inside, and wonderfully crunchy on top. Every bite is dense, sweet, and buttery. Pure heaven.

Cranberry White Chocolate Chip Muffins (makes 18)

1 cup of brown sugar
1 cup unsalted butter, melted and cooled
1 egg
1 cup of milk
1 tsp vanilla extract
2 cups of flour
1 Tbsp baking powder
1/4 tsp salt
1 cup of dried cranberries
3/4 cup of white chocolate chip

For sprinkling on tops:
1/4 cup dried cranberries
¼ cup white chocolate chips

1. Preheat the oven to 400 degrees. Grease muffin pan with cooking spray or line it with paper liners.
2. In a large mixing bowl, mix brown sugar and butter.
3. Add to the brown sugar and butter mixture, the egg, milk and vanilla extract. Mix thoroughly.
4. In a separate large mixing bowl, combine flour, baking powder, and salt.
5. Add wet ingredients to dry ingredients and mix thoroughly.
6. Fold in the cranberries and white chocolate chips.
7. With an ice cream scoop, fill muffin cups ¾ full with batter.
8. Sprinkle tops with extra dried cranberries and white chocolate chips (optional).
9. Bake for 15 to 17 minutes.

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.

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.

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).

Low-Sugar Banana Muffins

October 2, 2014February 6, 2015 Muffin Mama1 Comment

For Michael’s first birthday, I served these low-sugar banana muffins to compensate for the chocolate icing I lathered on top (his first-ever taste of chocolate). Michael ignored the chocolate icing and couldn’t get enough of the banana muffins!

For Joey’s first birthday, again, I served these muffins – some with icing and some without. The picture below demonstrates Joey’s choice.

This recipe is a great way to use rotten bananas. These muffins have plenty of potassium and not a lot of sugar. Plus, as you can see, for the toddler, they are much easier to eat than peeling and eating an actual banana!

Note: Omit raisins and walnuts for young children.

Low-Sugar Banana Muffins (makes 12)

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
4 medium bananas, cut into chunks
1 egg (or 2 egg whites)
1/3 cup applesauce (unsweetened)
1/3 cup vegetable or canola oil
1/2 cup orange juice (or unsweetened orange juice)
1/2 cup raisins, soaked in water (optional)
1/2 cup walnuts, chopped (optional)

1. Preheat oven to 350 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine flour, baking powder, baking soda and cinnamon. Stir to blend.
3. In another mixing bowl, mash bananas with a fork until they are all mushed. Add egg, applesauce, oil, and orange juice to the mushed banana.
4. Combine all ingredients in one bowl.
5. Fold in raisins and/or walnuts.
6. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
7. Bake for 40-50 minutes or until a knife inserted comes out clean.

Invisible Apple Muffins

September 14, 2014February 23, 2015 Muffin MamaLeave a comment

Some kids don’t like “chunks.” These muffins are silky smooth and moist and still contain apples, just not in chunk form.

The sandy texture of the cinnamon/sugar on top may not go over well with toddlers. If that’s the case in your home, omit this delicious touch, and they’ll devour the invisible apples.

You can cut a dip in the “core” of the muffin and fill with jam. Serve with sliced apples or fruit on the side for even more servings of fruit.

Invisible Apple Muffins (makes 18)

2 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/3 cup canola oil
1 cup milk
2 eggs
1/2 tsp vanilla extract
1 1/4 cup applesauce

Topping

1 tsp cinnamon
1 tsp sugar

1. Preheat oven to 375. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, sift flour and sugar and mix well.
3. In a separate mixing bowl, whisk oil, milk, eggs, and vanilla.
4. Pour liquid mixture into dry ingredients, add applesauce, and stir well to combine.
5. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
6. Sprinkle with cinnamon and sugar topping (optional – see above).
7. Bake for 20-25 minutes until a knife inserted into the muffin comes out clean.

Honey Muffins

September 13, 2014February 23, 2015 Muffin MamaLeave a comment

The honey flavor is outstanding in this recipe. These muffins are tender and delicious. They are light, fluffy, super easy to make, and lovely when warm, right out of the oven. Serve them warm with a little honey and butter drizzled over them or use a knife to insert a small pat of butter while they’re still hot.

This simple, delicious recipe is perfect for Rosh Hashana or just because. Start your own tradition by serving muffins instead of honey cake. These will definitely become a family favorite.

Honey Muffins (makes 12)

2 cups all-purpose flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 cup butter, melted
1/4 cup honey

1. Preheat oven to 400 degrees. Grease muffin cups or line with paper muffin liners.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. In a small bowl, combine egg, milk, butter, and honey.
4. Stir wet ingredients into dry ingredients just until moistened.
5. Fill prepared muffin cups three-fourths full.
6. Bake for 15-18 minutes or until a toothpick inserted near the center comes out clean. Remove from pan to a wire rack.

Muffin Mama

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

Category: Breakfast