My kids love spaghetti. There’s something about the challenge– attempting to twirl the strands onto a fork and slurping up the strays. Pure fun. And what could be even more fun? Picking at the crispy, crunchy, toasted tops of spaghetti muffins.
Here is a great way to recycle and reformat leftover spaghetti. The topping is the icing on the cake of handheld spaghetti nests. They are whimsical for kids and delightfully suited to adult tastes, too.
If you have any leftover, they toast wonderfully.
Spaghetti Muffins (makes 12)
4 cups cooked spaghetti, tossed in cream, butter, or marinara sauce (option: cut spaghetti into about 2 inch strands)
4 eggs, beaten
1/2 cup cheese, shredded
1/2 cup seasoned bread crumbs
1/4 – 1/2 cup cooked meat, finely diced (optional)
1/4 cup seasoned bread crumbs
1/4 cup Parmesan cheese, grated
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. Sprinkle Topping over each muffin cup.
6. Bake for 8-10 minutes.
7. Allow to cool.
8. Remove from tins, serve, and enjoy!
If banana bread doesn’t do it for you, these muffins will have you at hello. They are entirely healthy and delicious. And, who could say no to chocolate?
Soft, tender, with a subtle sweetness and loaded with chocolate flavor, these muffins have far less sugar than a typical bakery-style muffin.
Microwave already-baked muffins to make the chocolate chips warm and melty. Spread with peanut butter if desired! For a sweeter variation, substitute peanut butter chips for some or all of the chocolate chips.
Greek Yogurt Chocolate Banana Muffins (makes 12)
1 cup flour
1 Tbsp cornstarch
1/2 tsp baking soda
1/4 tsp salt
1/3 cup miniature chocolate chips (milk chocolate or semi-sweet)
1/2 cup chocolate chips (milk chocolate or semi-sweet)
4 Tbsp cocoa powder
1 large egg
1/2 cup vanilla or plain Greek yogurt
1/2 cup coconut oil, melted and slightly cooled (measured in melted state)
1 tsp vanilla extract
1/2 cup brown sugar, lightly packed
1 cup very ripe bananas (2-3 bananas), mashed very well
1. Preheat oven to 350 F. Spray muffin pan with non-stick cooking spray (do not use liners, they will stick!).
2. In a medium-size mixing bowl, combine flour, cornstarch, baking soda, salt, cocoa powder, and both types of chocolate chips.
3. In a separate medium-size mixing bowl, whisk together the egg and Greek yogurt. Stir in coconut oil, vanilla, brown sugar and bananas.
4. Pour wet ingredients into dry ingredients and mix until just combined.
5. With an ice cream scoop, distribute batter evenly into muffin cups.
6. Bake 18 to 20 minutes or until a knife inserted into the center of a muffin comes out clean.
Been-there-done-that? These blueberry muffins are worth it.
As a Mom of three kiddos, I’m always looking to streamline. Since my almost-one-year-old can eat a whole box of blueberries by his lonesome, I muffinize® by pumping healthy ripe blueberries into an easy batter that makes super moist muffins with a delicate crust.
Blueberry Muffins (makes 12)
½ cup butter, softened
1 ¼ cups sugar
1 tsp vanilla extract
2 cups flour
½ tsp salt
2 tsp baking powder
1 tsp cinnamon
½ cup milk
2 cups blueberries, washed, drained and picked over
3 tsp sugar
1. Preheat the oven to 375. Grease muffin pan with non-stick cooking spray.
2. Use a hand-mixer to cream* butter and sugar until light. (*To cream butter without a mixer: use the tines of a fork to mash sugar into butter. With a spoon, stir mixture until light and fluffy. The butter is “creamed” when it has almost doubled in mass and it has lightened to a yellowish-white color.)
3. Add the eggs, one at a time, and mix well. Add vanilla.
4. In a separate large mixing bowl, combine flour, salt, baking powder and cinnamon.
5. Add creamed mixture and milk to the flour mixture and mix until combined.
5. Crush 1 cup blueberries with a fork, and mix into the batter.
6. Coat remaining whole berries with flour and then fold them into the batter.
6. Distribute batter into each muffin cup. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30 minutes.
7. Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
If you grew up in South Philly you know that “Wawa” isn’t just the sound a baby makes. Your loved ones have probably sent you care packages with “Tasty Kakes,” and you know that a warm, chewy soft pretzel pulls apart at the knot and has just the right amount of salt crystals on top.
These muffins may be missing the traditional pretzel shape but they pull apart like the knotted version and their texture brings home the street vendor.
Serve warm, right out of the oven or leave on the counter and watch them disappear. These muffins are scrumptious by themselves, but you could serve alongside cheese or spicy mustard dip.
Soft Pretzel Muffins (makes 12)
6 Tbsp unsalted butter, melted
1 1/2 cups warm water
2 Tbsp light brown sugar
1 package active dry yeast (2 1/4 tsp)
2 1/2 tsp kosher salt
4 1/2 to 5 cups all-purpose flour
1. In a large microwave-safe bowl, melt butter in the microwave.
2. Add water, sugar, yeast and mix to combine. Let sit for 5 minutes.
3. Add salt and flour and mix with a spoon until dough is smooth and begins to pull away from the side of the bowl (If dough appears too wet, add additional flour, 1 tablespoon at a time).
4. On a flat surface, knead dough with hands and form a ball.
4. Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a damp towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
5. Preheat oven to 425 F. Spray muffin cups with non-stick cooking spray.
6. Pull off golf ball-size pieces of dough and distribute into muffin cups (roll dough into mini ropes and twirl or just plop into individual muffin cups).
7. Brush tops of each muffin cup of batter with the egg wash and season liberally with the coarse salt.
8. Bake for 15 to 18 minutes until golden brown.
9. Serve warm, right out of the oven with a condiment of your choice (cheese sauce, spicy mustard dip, ketchup, chocolate sauce).
This recipe takes the well-known concept of the blueberry muffin to a whole new level. These muffins are extra special because they have a surprise inside: delicious, lemony cream cheese! They are great on their own, but the lemon cream cheese filling with the plump, juicy blueberries makes these muffins marvelous.
My son didn’t notice the cream cheese filling until the second bite when his “mmmm” escalated to “MMMM!” He loved the surprise filling.
A fresh blueberry muffin with lemony cheesecake flavors in the mix is the perfect way to start any morning. Surprise your loved ones with these muffins-they will love them (and you for baking them)!
Lemony Blueberry Cream Cheese Muffins (makes 9)
1 1/2 cups all-purpose flour
1/2 tsp salt
2 tsp baking powder
1/4 tsp cinnamon
1/2 cup sugar
zest of 1 large lemon
1/4 cup canola oil
1 egg, large
1/3 cup whole or skim milk
1 tsp vanilla extract
1 cup blueberries (fresh or frozen)
Cream Cheese Filling:
3 Tbsp cream cheese
1 tsp lemon zest
1 Tbsp sugar
turbinado sugar (for sprinkling on muffins before baking)
1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
2. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.
3. In a small bowl, add the sugar and lemon zest. Rub sugar and zest together, until fragrant. Add to the flour mixture and whisk again.
4. In a separate medium bowl, mix canola oil, egg, milk, and vanilla.
5. Incorporate the wet ingredients into flour mixture. Add slowly and do not over mix. (The batter will be lumpy and thick.) Gently fold in the blueberries.
6. In a small bowl, mix together the cream cheese, lemon zest, and sugar until smooth.
7. Fill each muffin cup half way with batter. Next, add about 1 teaspoon of cream cheese filling to each muffin cup. Cover each cup with remaining batter so you can’t see the cream cheese filling. Sprinkle each muffin with turbinado sugar.
8. Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean.
9. Let muffins cool on a cooking rack.
Still warm and straight out of the oven, my 7 year-old grabbed one of these and said:
“Mom, this is like lunch and dinner in a muffin.” Bingo.
“It’s like a grilled cheese with spinach.” Right again.
“Mom, I’m amazed.”
These muffins, a complete balanced meal, not only satisfy salty cravings, but add fiber and smell divine. Everything works together: the carmelized onion, buttery spinach and pockets of creamy salted feta and cheddar.
These muffins will have you at first bite. Their crisp outside and soft inside make it impossible to stop.
Whole Wheat Spinach n’ Feta Muffins (makes 21)
1 1/2 cups onion, chopped (1 large onion)
1 Tbsp butter
2 cups spinach, chopped
1 1/2 cup whole wheat flour
2 tsp baking soda
2 cups cheddar cheese, shredded
1 cup feta cheese, crumbled
1 1/2 cups milk
2 tsp cayenne pepper (optional)
1. Preheat oven to 325 F. Spray muffin pans with non-stick cooking spray.
2. In a skillet, cook onion and butter over medium heat until onions are tender.
3. Add spinach and cook until just wilted.
4. In a large mixing bowl, combine flour and baking soda.
5. Add onion and spinach mixture, cheddar, feta, eggs, milk, and cayenne pepper (optional). Combine and mix thoroughly.
6. Distribute batter evenly into muffin cups.
7. Bake for 35 minutes. Serve warm.
While they bake in the oven, they may smell like French fries, but these muffins are a whole lot healthier. Their crisp, hash brown-y crust and fluffy potato middle will reinvent your leftover mashed potatoes.
Post Thanksgiving, load them up with leftover Turkey or take them to a new level with tons of cheese, bacon bits and chives. Keep them simple with just salt and pepper, or omit the chives on top for kids who prefer their muffin to look “clean,” without garnish.
MuffinizⓇ this classic comfort food and keep your forks in the silverware drawer.
Serve with sour cream.
Mashed Potato Muffins (makes 12)
3 cups mashed potatoes*
1 large egg
1 1/4 heaping cups Cheddar and mozarella cheese, shredded and divided
3 Tbsp chives, chopped and divided
salt and pepper, to taste
1. Preheat oven to 375 degrees.
2. Grease muffin pan with non-stick cooking spray.
3. In a large bowl, combine mashed potatoes, egg, 1 cup cheese and 2 tablespoons chives.
4. Add salt and pepper and stir.
5. Use an ice cream scoop to divide the potato mixture into the prepared muffin pan (use the back of spoon to pack potatoes down into each cup for a flattened top or leave as is for a more puffy/textured muffin top).
6. Bake for 30 to 35 minutes until golden brown and crisp around the edges.
7. Remove pan from the oven, sprinkle muffin tops with the remaining 1/4 cup cheese, and return them to the oven for 3 more minutes.
8. Remove muffins from the oven and allow them to cool in the pan for 5 minutes.
9. Transfer muffins to a serving dish, top them with the remaining 1 tablespoon of chives (optional) and serve immediately.
*To measure mashed potatoes, scoop and pack them into a measuring cup and then level it off.
*Mashed potatoes can vary in thickness. To thicken consistency, add an egg to the mixture.