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.

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.

Apples & Honey Muffins

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

Inspired by a Rosh Hashana playdate, these muffins are quite the comfort food and perfect for welcoming the Jewish new year. Made with crunchy rolled oats and honey, they are heavenly for the holy days. The combination of orange juice, applesauce, and cinnamon intensifies the flavor and makes these treats a perfect Rosh Hashana house gift.

This simple, delicious recipe is perfect for Rosh Hashana or just because. Start your own tradition by serving your next batch alongside sliced apples and honey. These muffins will definitely become a family favorite.

Apples & Honey Muffins (makes 12)

1 cup all-purpose flour
3/4 cup rolled oats (or oatmeal)
l Tbsp baking powder
1/2 tsp cinnamon
1 cup applesauce
1/3 cup orange juice
1/4 cup honey
1/4 cup vegetable oil
1 egg

1. Preheat oven to 400 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. In a large bowl, mix together flour, rolled oats, baking powder and cinnamon. Make a well in the center.
3. In a small bowl, mix together applesauce, orange juice, honey, oil and egg.
4. Pour liquid ingredients into dry ingredients and stir just to moisten.
5. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
6. Bake for 22 minutes.

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.

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.

Chocolate Avocado Muffins

September 9, 2014February 23, 2015 Muffin Mama1 Comment

Trust me, you are going to want to eat these muffins morning, noon, and night, whether you like avocado or not. If the rich, deep chocolate flavor is not reason alone, the healthful properties of these muffins add more fuel to a daily diet of avocado in a chocolate muffin. These muffins are unbelievably rich; your kids will detect no hint of green.

Fun Facts about Chocolate and Avocado

-Both chocolate and avocado are full of antioxidants. In fact, avocados are among the most antioxidant-rich foods.

-Fat is an important part of a healthy diet, especially for children. The healthy fat of the avocado helps lower cholesterol.

-Avocados are an excellent source of fiber and folic acid. They contain several kinds of carotenoids, including lutein, which is essential for eye health.

-Aside from being irresistibly delicious, chocolate contains serotonin, which stimulates endorphin production, which gives a feeling of pleasure.

Sink your teeth into these muffins!

Chocolate Avocado Muffins (makes 18)

1 avocado, ripe
1 cup sugar
3 large eggs
3/4 cup canola oil or unsalted butter, melted and at room temperature
1 Tbsp vanilla extract
3/4 cup milk
2 2/3 flour
1/2 cup cocoa powder
1 Tbsp baking powder
1/2 tsp salt
2 cups frozen raspberries (optional)
1 cup chocolate chips (optional)

1. Preheat oven to 375 degrees. Grease muffin pans with cooking spray or line with paper liners.
2. In a mixing bowl, mix avocado and sugar together until smooth. Add eggs, butter, vanilla, and milk.
3. In a separate bowl, combine flour, cocoa powder, baking powder, and salt.
4. Add wet ingredients to flour mixture, mixing just until moistened.
5. Fold in optional ingredients (raspberries or chocolate chips or both).
6. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
7. Bake for 20 minutes or until toothpick inserted into the center of a muffin comes out clean.

Crustless Quiche Muffins

August 30, 2014February 23, 2015 Muffin Mama1 Comment

In an attempt to tempt Michael to try spinach, I decided to mix the “loathed” vegetable with one of his favorite foods: eggs. Not only did he approve, but he gobbled down two! This recipe is also great for serving to last-minute company.

These individual, crustless quiches are perfect on-the-go meals. Whip up a batch (or two) on Sunday evening, and you have an easy go-to breakfast for busy weekday mornings. They’re also really versatile – this version features spinach and a combination of cheddar and mozzarella, but cooked broccoli and cheddar or crispy bacon can easily be substituted or added!

Note: Crustless quiches can be placed in a large ziplock bag or individually wrapped and frozen.

Crustless Quiche Muffins (makes 12)

4 large eggs
1 cup (or 1 10oz box) frozen chopped spinach or other vegetable
3/4 cup shredded cheese (I use a combination of mozzarella and Cheddar)
1/4 tsp salt
onion powder (to taste)
garlic powder (to taste)

1. Preheat oven to 350 degrees. Grease muffin pans with cooking spray or line with paper liners.
2. Thaw spinach in microwave and squeeze out extra juice.
3. Mix all ingredients together in a large bowl.
4. Spoon mixture into the cupcake liners until 3/4 full.
5. Bake for about 25-30 minutes.

Muffin Mama

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

Category: Nut-Free