Pumpkin Cream Cheese Muffins

December 8, 2014February 23, 2015 Muffin MamaLeave a comment

The quintessential Fall flavor has become a poster vegetable for Winter baking. These pumpkin muffins are full of gooey deliciousness inside (so don’t think “mess” when you see “cream cheese filling”).

Roasting and puree-ing the meat of a pumpkin is a time-consuming endeavor (I’m not speaking from experience); this is why Libby’s invented canned pumpkin puree. For the canned pumpkin, you can also substitute sweet potato.

Pumpkin Cream Cheese Muffins (makes 16-18)

2-2/3 cups all-purpose flour
1 cup brown sugar, packed
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
2 tsp pumpkin pie spice
3 large eggs
1 cup canned pumpkin
1/2 cup canola oil
2 tsp vanilla extract

Filling

1 (8 oz) block cream cheese (regular or reduced fat), room temperature
1/4 cup brown sugar, packed
1 large egg
1 tsp vanilla extract

1. Preheat oven to 375 degrees. Grease 18 muffin cups or line them with paper liners.
2. Filling: In a medium bowl, combine the cream cheese, brown sugar, egg, and vanilla. Beat until smooth; set aside.
3. Muffins: In a large mixing bowl, combine the flour, brown sugar, granulated sugar, baking powder, salt, and pumpkin pie spice. Add the eggs, pumpkin, oil, and vanilla. Beat until well blended.
4. Fill muffin cups about one-third full with the muffin batter, then put about 1 tablespoon of the cream cheese mixture in the center of each. Top with about 1 more tablespoon of the pumpkin batter, or until cups are about 3/4 full.
5. Bake for 20-25 minutes, until firm.

Honey Corn Muffins

November 24, 2014February 23, 2015 Muffin Mama1 Comment

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.

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.

Pecan Pie Muffins

November 21, 2014November 27, 2014 Muffin MamaLeave a comment

This twist on a classic Thanksgiving indulgence is sweet, buttery, and energy-packed. Gooey on inside and crisp on the outside, pecan pie muffins disappear fast.

The recipe calls for finely chopped pecans, placed at the bottom of each muffin, where beautiful speckles disperse texture throughout. These muffins have crisp buttery tops and and are moist and fudgy inside.

These are easy to make – throw together while waiting for turkey to exit the oven.

Serve warm with a scoop of vanilla ice cream or alongside fruit. Drizzle with chocolate or caramel.

Muffinize a pecan pie and bring smiles to your Thanksgiving table. Pecan pie muffins are a handheld delicacy, to devour without a single fork.

Pecan Pie Muffins (makes 10)

1 cup light brown sugar, packed
1 cup chopped pecans
1/2 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, melted and cooled
2 large eggs, lightly beaten
1 tsp vanilla extract
1/2 cup finely chopped pecans

1. Preheat oven to 425. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine brown sugar, chopped pecans, flour, baking powder, and salt.
3. In a separate mixing bowl, combine butter, eggs, and vanilla.
4. Pour butter mixture into dry mixture and stir just until moistened.
5. Place 1 heaping teaspoon of finely chopped pecans into each cup of muffin pan.
6. Use an ice cream scoop to distribute batter evenly over pecans in each muffin cup.
7. Bake for 10 to 12 minutes. Leave muffins in muffin pan for five minutes before removing them to a wire cooling rack.

Spinach and Ricotta Turkey Meatloaf Muffins

November 17, 2014February 23, 2015 Muffin Mama4 Comments

This meatloaf muffin is the perfect spin-off of a culinary classic, which many children despised during the early twentieth century.

The muffin is densely packed with wholesome protein and vegetable, but it does not feel or taste heavy. The filling makes it moist, with creamy ricotta cheese in every bite. The confetti-looking pieces of speckled spinach add pizazz.

The ricotta/spinach combination works perfectly. Consider the two an inspired duo, helped along by the saltiness of Parmesan and good old-fashioned salt and pepper. The muffins stand alone beautifully and can be served with salad or a side of baked fries. The topping is optional for those who like marinara.

If meatloaf is on your menu this week, try this lighter version. If you intend to serve leftovers, omit the mozzarella on top because it does not reheat as well as the rest of the ingredients.

This recipe is great to make with beef or a mix of turkey and beef.

Spinach and Ricotta Turkey Meatloaf Muffins (makes 12)

1 Lb ground turkey
10 oz. frozen spinach, thawed and squeezed dry
1 cup ricotta cheese
1 cup Parmesan cheese, grated
1 egg, beaten
½ cup seasoned breadcrumbs (or 14 Ritz crackers, crushed)
½ tsp salt
¼ tsp black pepper

Topping (optional)

1/2 cup marinara sauce
1/3 cup mozzarella cheese, shredded

1. Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine and mix thoroughly with hands the turkey, spinach, ricotta cheese, Parmesan cheese, egg, breadcrumbs, salt, and pepper.
3. Distribute turkey mixture into the muffin-pan cups and press with back of spoon.
4. Spoon the marinara evenly over muffin cups. (optional)
5. Sprinkle mozzarella over marinara (optional).
6. Bake for 30 to 35 minutes.

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.

Tuna Melt Muffins

October 24, 2014February 23, 2015 Muffin MamaLeave a comment

There is something genuinely comforting about warm tuna covered by melted cheese. This is the famous “tuna melt,” which my father ate every day of his elementary school years, during the Fifties, when kids walked home for lunch. His was a sandwich of tuna, covered with melted cheese, slices of egg, and a pickle. The sliced egg and pickle were my grandmother’s idea, but the tuna melt has endured as the fish-version of cheeseburger.

But that was elementary school. Eating a massive tuna melt would be a difficult endeavor for a toddler, not to mention messy.

The solution: Muffinize. Turn the classic sandwich into a muffin. Now you have a hand-held package that’s packed with protein, moist and almost as fluffy as Wonder bread. This cheesy muffin is oozing with cheese in an inner pocket and crisped to perfection on the buttery-tasting outside.

The dill, lemon juice, and Parmesan add to even more zest to the flavors and charm of the recipe. The muffin tops give a nice bite to this recipe that does not include butter, just tastes like it.

The scent, emanating from the oven, brings back the days of childhood when school lunches meant grilled cheese and tuna fish sandwiches.

These are wonderful at room temperature, and even cold.

Tuna Melt Muffins (makes 12)
1 1/2 cup all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 Tbsp chives, dried
1/8 tsp black pepper
1 ½ cup cheddar, Colby, or mozzarella cheese (or combination), shredded and divided into 1 cup and ½ cup
1 tsp lemon juice
2 Tbsp vegetable or olive oil
2 large eggs
1/2 cup milk
1 1/2 cup (15 oz) water-packed tuna fish, drained
Topping
1/4 cup cheddar, Colby, or mozzarella cheese (or combination), shredded
¼ cup Parmesan cheese, grated

1. Preheat oven to 350 degrees. Coat a 12-cup muffin pan with cooking spray.
2. In a mixing bowl, sift flour, baking powder and salt. Stir in chives, pepper, and 1 cup cheese.
3. In a separate bowl, combine lemon juice, oil, egg, milk, and tuna.
4. Add wet ingredients to flour mixture and stir until just combined.
5. Spoon mixture into prepared muffin cups to ½ full.
6. Sprinkle 1/2 cup cheese on top of each cup and spoon the remaining batter on top of each.
7. Sprinkle Topping on each muffin cup (first shredded cheese, then Parmesan).
8. Bake for 20 minutes.
9. Remove from muffin pan immediately and place on a wire rack to cool.
10. Serve piping hot, room temperature, or cold.

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.

Healthy, Easy Snacks For Fall

October 21, 2014February 22, 2015 Muffin Mama1 Comment

This article was featured in SMRT Parenting on October 21, 2014.

With the arrival of Autumn, the crisp, cool air brings pumpkin-flavored everything and the end of watermelons and barbeques. Suddenly, lazy days of summer are replaced by schooldays and hectic schedules full of carpooling, sporting events, and extracurricular activities. There is a new kind of strain on the family as everyone is feeling rushed.

The Stash
Come Fall, sit-down meals become fantasy and the snack stash becomes reality. Busy Moms at the wheel are handing out breakfast, lunch and dinner from stashes on passenger seats. There are baggies of pretzels waiting in purses for opportune moments. Babysitters and grandparents are armed, ready to hand out raisins to younger siblings confined to observation decks at gymnastics meets.

But snacks are not just a way to give sustenance. By giving snacks, parents hope to nurture and give comfort. Even so, many agree that empty-calorie choices are more tempting and readily available (and also more embarrassing to be seen with in public!).

The Quest
Thus, parents are on the lookout for that protein-packed, portable, kid-friendly food that is healthy, but tasty, and does not require slaving in the kitchen.

Found it.

The Muffin is the all-in-one meal, simple to prepare, design, and eat. The muffin is delicious and healthful, not to mention, wholesome enough to ease any guilt over the sacrificed family meals of summer.

The Alternative Snack Stash
From my experience, having a stash of homemade muffins in the freezer, waiting to be toted to soccer practice, feels a million times better than the alternative bag/bar/box of empty carbs.

You don’t have to be Betty Crocker. Just whip up the ingredients and plop them into a bowl. Twenty minutes later, you are not only a “homemaker,” but your kitchen smells fabulous.

The muffin of today is the casserole of yesteryear and lessens the load of busy Moms everywhere who can rest assured that their kids are munching on nutrition. Choose from pumpkin cream cheese, turkey meatloaf, sweet potato, or corn dog muffins. There’s no more casually handing out fast foods! Instead, you have a chicken potpie muffin for the back of the minivan.

The Possibilities are Endless
If you like a certain food, muffinize. And while you’re at it, make it healthy!

Muffinize [muh-fin-ahyz] (v.) to make a muffin out of
If you don’t like banana, choose another fruit. If you don’t have raspberries, add blueberries. If you want fiber, bake with oats or bran. There is whole wheat, if you bake organic. If your child is allergic to nuts, leave them out. If you like pizza and tuna melts but don’t want the mess, start muffinizing!

Portability
Muffins fit neatly into little hands and perfectly into the on-the-go lifestyle of grownups. Freeze a batch over the weekend and you’re a microwave minute from breakfast during the week. Now, you’ve got a mess-free package that won’t ruin the upholstery. You’ve got a protein-packed pocket to eat anywhere, including the sidelines of older brother’s karate tournament.

A Fun Way to Enjoy Familiar Foods
Muffinizing inspires us to rejuvenate tired foods. The crunchy top of a multi-textured macaroni and cheese muffin urges the child to enjoy a new pasta experience. The tired PB & J sandwich comes alive in a peanut butter muffin with a surprise jelly center. Carrot muffins are loaded with nutrients from carrots, pineapple, and walnuts. Crustless quiche muffins are full of (loathed) vegetables but I have yet to find my son picking spinach from his. Use the abundance of Fall to make muffins from pumpkin and sweet potatoes. Sprinkle dried cranberries into turkey meatloaf muffins for Thanksgiving dinner. Express yourself by thinking of new, different, tasty combinations.

Muffins bring smiles. In the car or as a gift, muffins are the epitome of snacks. A platter of muffins makes a unique impression, and eating muffins…goes without saying (yum).

For nutritious Fall muffin recipes, go to www.MuffinMama.org.

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.

Muffin Mama

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

Category: Fall Comfort Food