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).

Peanut Butter & Jelly Muffins

October 10, 2014February 23, 2015 Muffin MamaLeave a comment

A peanut buttery muffin with creamy, jelly-filled center trumps the PB & J sandwich any day. Its peanut butter isn’t sticky and its jelly doesn’t ooze all over the place. Plus, what child wouldn’t be pleasantly surprised to see frosting-like jelly inside.

The “frosting” actually contains some protein (cream cheese), which complements the amino acids in the peanut butter…shhh, don’t tell!

These muffins are quick and easy to prepare, requiring two mixing bowls and a whisk. They are fluffy, moist, soft and light. Perfect for breakfast, brunch, or snacks.

*Possible Substitutions:

For the milk, substitute unsweetened vanilla almond milk or soy, cow, rice, goat, or coconut milk.
For the jelly, use strawberry jelly, jam, or preserves (or raspberry, apricot, raspberry, grape or cherry).
For the peanut butter, use soy nut butter.

Peanut Butter and Jelly Muffins (makes 18)

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 egg
1/2 cup buttermilk
1/2 cup milk
1/2 heaping cup creamy peanut butter
1/3 cup canola oil
2 tsp vanilla extract
1/4 cup jelly, jam or preserves
½ cup whipped cream cheese

1. Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk together the flour, sugars, baking soda, baking powder, and salt.
3. In a separate mixing bowl, whisk egg, buttermilk, milk, peanut butter, oil and vanilla extract.
4. Pour wet ingredients over the dry ingredients. Stir until just combined.
5. Spoon batter into greased muffin pan, filling each muffin cup about 1/4 full.
6. In a separate mixing bowl, whisk cream cheese and jelly.
7. Spoon 1 tsp jelly filling onto each muffin cup. Top with batter to ¾ full.
8. Bake 20 to 25 minutes, or until tops are golden.

Pizza Muffins

October 8, 2014February 22, 2015 Muffin MamaLeave a comment

What child doesn’t like pizza? Mine! I’m continually perplexed that the even the smell of pizza doesn’t excite my kids. However, I’ve discovered that pizza in muffin-form is a gazillion times more interesting and fun.

This muffin doesn’t ooze or drip. The melted cheese on top looks like frosting on a cupcake. Try adding chopped mushrooms, onion, peppers, or sardines to the batter. Eat these muffins hot or cold. Serve for lunch or snack with a side of spaghetti or pizza sauce for dipping.

Pizza Muffins (makes 18)

2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp dried basil leaves
1/2 tsp dried oregano
2 Tbsp white sugar
1 cup tomatoes, seeded and diced
2 1/2 cups sharp cheddar cheese (or mozarella or both), shredded and divided
1 egg, beaten
1 1/2 cups buttermilk

1. Preheat oven to 375 degrees. Grease muffin cups with olive oil or cooking spray or line with paper liners.
2. In a large bowl, combine flour, baking powder, baking soda, salt, basil, oregano, and sugar. Stir well until blended.
3. Mix in tomatoes and 1 1/2 cups of cheese.
4. In another bowl, beat egg, whisk in buttermilk, and stir until combined.
5. Spoon batter into prepared muffin cups until half full.
6. Sprinkle remaining 1 cup cheese on top of muffins.
7. Bake for 15-20 minutes, until a toothpick inserted into center of muffins comes out clean.

Turkey Meatloaf Muffins

October 3, 2014February 23, 2015 Muffin MamaLeave a comment

These self-contained, portion-sized muffins are ready to be reheated at a moment’s notice. Top with spaghetti sauce or ketchup, Parmesan or breadcrumbs. These make an excellent dinner if you’re short on time. They also freeze well for quick meals on the run. To add a splash of color or sweetness, add dried cranberries or serve with a side of cranberry sauce for Thanksgiving dinner.

These muffins are especially tempting with crushed Ritz crackers on top. The sprinkle of Ritz makes an exciting impression and adds a taste that is buttery-delicious.

Tip: Use a fork to mix in order to aerate the mixture to produce a less-dense meatloaf.

Turkey Meatloaf Muffins (makes 12)

1 Lb lean ground turkey
1 egg, beaten
1/2 cup bread crumbs (or 14 Ritz Crackers, crushed)
3/4 cup marinara sauce
1 tsp onion salt
1 Tbsp Italian seasoning

1. Preheat oven to 375 degrees. Grease muffin cups with olive oil or cooking spray, or line with paper liners.
2. In a bowl, combine turkey, egg, bread crumbs, marinara sauce, onion salt, and seasoning. With a fork or your fingers, mix all ingredients. (Use a fork to mix in order to aerate the mixture to produce a less-dense meatloaf.)
3. Distribute evenly into prepared muffin cups. Use a spoon or ice-cream scoop to pack each mound, for a more typical looking muffin-top and denser finished product.)
4. Bake for 30-35 minutes.

Chicken Pot Pie Muffins

September 27, 2014February 23, 2015 Muffin Mama3 Comments

Chicken Pot Pie is an especially comforting comfort food in the form of a muffin. Even to those who did not grow up with the pot pie as a staple, these muffins are reminiscent of the moist buttery biscuit that generations of Americans have loved.

This recipe is full of nutrients in the form of chicken, cheese and vegetables. The possibilities of vegetables are endless. Go heavy on the peas if your kids love peas. At first, my kids questioned the blatant vegetables on top, but the buttery flavor of the muffins won them over and I’m not sure they even realized the muffin was made of…chicken.

As these muffins come right out of the oven, rub a small pat of butter over the tops. Serve these muffins warm from the oven with a pat of butter. Store leftovers in the refrigerator or freeze.

Enjoy!

Chicken Pot Pie Muffins (makes 12)

2 cups all-purpose flour
1 Tbsp baking powder
1 tsp salt
1/4 tsp pepper
1 1/4 cup milk
1/4 cup butter, melted and cooled
1 large egg
2/3 cup Parmesan cheese, shredded
1 cup rotisserie chicken, shredded
1 cup frozen mixed vegetables, thawed

1. Preheat oven to 400 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine flour, baking powder, salt, and pepper.
3. In a separate large mixing bowl, whisk together the milk, egg, and butter.
4. Pour wet ingredients over dry ingredients and stir until just combined.
5. Fold in cheese, chicken, and vegetables (reserve about a tablespoon of vegetables for sprinkling on muffin tops). Do not over-mix batter or muffins will become hard.
6. Distribute chicken mixture into the muffin-pan cups.
7. Sprinkle about a tablespoon of vegetables on tops of batter.
8. Bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Cheeseburger Muffins

September 12, 2014February 23, 2015 Muffin Mama1 Comment

I grew up eating McDonald’s, so I consider it a supreme culinary accomplishment to recreate the perfect nuances of the McDonald’s cheeseburger in a compact, succulent muffin.

This is the pinnacle. This muffin brings together the perfect combination of ketchup, mustard, cheddar, and a buttery-meat taste of what we all crave in a cheeseburger. You can substitute turkey for hamburger meat. Serve warm with a side of sliced pickles for a healthy version of a fast food childhood memory.

Cheeseburger Muffins (makes 18)

1 pound ground beef
1 small onion, finely chopped
2-1/2 cups all-purpose flour
1 Tbsp sugar
2 tsp baking powder
1 tsp salt
3/4 cup ketchup
3/4 cup milk
1/2 cup butter, melted
2 eggs
1 tsp mustard
2 cups (8 oz) shredded cheddar cheese

1. Preheat oven to 425 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large frying pan, cook beef and onion over medium heat until meat is no longer pink; drain.
3. In a mixing bowl, combine the flour, sugar, baking powder and salt.
4. In a separate mixing bowl, combine the ketchup, milk, butter, eggs, and mustard; stir into the dry ingredients just until moistened.
5. Fold in beef mixture and cheese.
6. Distribute cheeseburger mixture into the muffin-pan cups, ¾ full.
7. Bake for 15-18 minutes or until a toothpick inserted into a muffin comes out clean.
8. Cool for 5 minutes before removing from pans to wire racks.

Green Monster Smoothie Muffins

September 2, 2014February 6, 2015 Muffin Mama2 Comments

My kids won’t touch spinach, but in a muffin, anything goes. I personally never got into the smoothie rage. I don’t like drinking my food and my kids are scared of monsters.

These super green muffins are sweet-like-cake and packed with protein and vegetables. Plus, calling anything “monster” piques a child’s interest.

Green Monster Smoothie Muffins (makes 12)

3 ripe bananas
2 cups baby spinach
1 6oz container greek yogurt
1 Tbsp peanut butter
1 Tbsp honey
¾ cups flour
6 Tbsp sugar
1 egg
1/8 cup canola oil
½ tsp baking soda
½ tsp cinnamon
1/8 tsp salt

1. Preheat oven to 350 degrees. Grease muffin cups with cooking spray or line with paper liners.
2. In a blender, puree the bananas, spinach, yogurt, peanut butter and honey.
3. In a medium bowl, combine the flour, sugar, egg, oil, baking soda, cinnamon, and salt.
4. Pour the smoothie mixture into the dry ingredients and mix well.
5. Spoon batter into prepared muffin cups.
6. Bake for 20 minutes, or until a knife comes out clean.
7. Allow muffins to cool before removing them from the pan.

Thai Turkey Meatloaf Muffins

August 28, 2014March 6, 2021 Muffin Mama4 Comments

This Thai-flavored recipe creates a stark contrast to the “comfort food” meatloaf that made me cringe when I was a kid. That meatloaf was not pretty, rather dry, and covered in ketchup. My own children would never fall for this, half of them detest ketchup, and the other half have an aversion to meat.

These Thai Turkey Meatloaf Muffins won’t bring you back to your childhood, but they will win over you and your modern-day family. Thai flavors infuse these super moist muffins that are protein packed with ground turkey, rice, coconut and Thai seasonings. The peanut sauce tastes delicious throughout and as a dip.

This quick-and-easy recipe is not only something else to do with ground turkey, but it’s foolproof. Throw the ingredients together and into the oven, or mix ahead of time and pop in the fridge until 30 minutes before hunger sets in. If you have leftovers, these muffins are perfect for reheating.

Thai Turkey Meatloaf Muffins (makes 12)

1.25 Lb ground turkey (preferably a mix of half dark meat and half light meat)
3/4 cup rice, cooked
1/4 tsp cilantro
1/4 tsp lemon grass
1/4 tsp scallions
1/4 tsp salt
1/4 tsp garlic salt
1/4 tsp basil
1/2 cup unsweetened coconut milk
1/2 cup Thai peanut sauce
2 tsp sesame oil (or peanut oil)

1. Preheat the oven to 400 degrees. Coat 12 muffin-pan cups with nonstick cooking spray and set aside.
2. Combine turkey, rice, seasoning, coconut milk, peanut sauce, and sesame oil, and mix thoroughly with hands.
3. Distribute turkey mixture into the muffin-pan cups and press into mixture with back of spoon.
4. Bake for 30 minutes.
5. Serve with peanut sauce.

Macaroni and Cheese Muffins

August 22, 2014December 8, 2014 Muffin Mama2 Comments

Hooray for handheld mac and cheese! This spin-off of the traditional macaroni and cheese is an invitation for kids to eat with their hands. The layered textures are fun—the bottom, soft and decadent, melts in the mouth; the crunchy top is munchable. These muffins freeze well, re-heat easily and make tasty lunchtime treats.

Macaroni and Cheese Muffins (makes 18)

2 cups elbow macaroni, uncooked
1 Tbsp butter
1 egg, beaten
1/2 cup Cheddar Cheese, shredded
1 cup milk (whole or skim)
1/2 cup Parmesan cheese
1 cup Mozzarella cheese, shredded
1/2 cup cottage cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp salt (to taste)
1 tsp pepper (to taste)

Crunchy Topping

1/2 cup seasoned dry bread crumbs
2 tsp olive oil
1/2 tsp salt
1/2 cup Cheddar cheese, shredded

1. In a bowl, stir together the bread crumbs, olive oil, and salt.
2. Add cheese.

Muffins

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners or grease tin with nonstick cooking spray.
2. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes (until slightly firm).
3. Remove pot from heat, drain macaroni, and return macaroni to pot. Stir in butter and beaten egg until pasta is evenly coated.
4. Add to the pasta the Cheddar cheese, milk, Parmesan, mozzarella, and cottage cheese. Add garlic powder, onion powder, salt, and pepper. Stir.
5. Distribute mixture into each cup of prepared muffin tin.
6. Sprinkle the Crunchy Topping mixture over the tops.
7. Bake for 30 minutes or until tops are nicely browned.
8. Allow to cool for a few minutes before removing muffins from the tin (this allows the cheese to set and muffins to take shape).

Muffin Mama

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

Category: Lunch