Whole Wheat Spinach n’ Feta Muffins

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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.

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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
2 eggs
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.

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Mashed Potato Muffins


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.

Notes:
*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.

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Cheese Meltin’ Muffins

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Just out of the oven, these muffins on the counter, my 7-year-old took one bite and said, “I love how it all melts together.”  They are gloriously cheesy, just waiting to be pulled apart.

The recipe is beyond easy. Use any cheese you have on hand. I was planning to use Colby Jack, but after returning from a road trip I discovered it was moldy, so I improvised with goat, mozzarella, American and parmesan.

Buttery crisp on the outside and molten inside, these muffins make a great snack for kids. Served with milk, they make a protein-packed meal. And, mini or regular sized, they make a wonderful portable appetizer for your next cocktail party.

Even better, they make great egg sandwiches. Leftovers may be halved, popped into the toaster and spread with jam. Delicious as-is, or with a bowl of soup.

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Cheese Meltin’ Muffins (makes 12)

1 1/2 cups flour
1 Tbsp baking powder
1/2 tsp salt
3 heaping cups cheese (I used goat, mozzarella, American and parmesan)
1 cup milk
1 egg
1/4 cup (1/2 stick) salted butter, melted
1 pat (1 tsp) butter (optional)

1. Preheat oven to 375 F degrees. Grease muffin pan with cooking spray.
2. In a medium-size mixing bowl, whisk together flour, baking powder, and salt. Stir in cheese.
3. In a separate medium-size mixing bowl, whisk together the egg, milk, and butter.
4. Pour wet mixture into dry mixture and stir to combine.
5. With an ice cream scoop or spoon, distribute batter into each muffin cup.
5. Bake for 22 to 25 minutes until muffin tops start to brown.
6. As the muffins come out of the oven, rub a small pat of butter over the tops.
7. Serve warm from the oven with a pat of butter or jam.

Pumpkin Nutella Swirl Muffins

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Bursting with the flavors of Fall, these pumpkin Nutella muffins are swirling perfection. The pumpkin puree makes these muffins silky moist. And the Nutella doesn’t drip or spill all over.

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Pumpkin Nutella Swirl Muffins (makes 12)

2/3 cup pumpkin puree
1 1/2 cup sugar
2 eggs
1/2 cup coconut oil, melted
1 1/2 cup all-purpose flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp salt
1/2 cup Nutella

1. Preheat the oven to 350 degrees F. Spray muffin pans with cooking spray.
2. In a medium-size bowl, whisk together the pumpkin, sugar, egg and coconut oil.
3. In a separate medium-size bowl, combine the flour, cinnamon, baking powder and salt.
4. Pour the wet ingredients into the flour mixture and stir to combine.
5. Fill each muffin cup with pumpkin batter to 1/4 high.
6. Add a dollop of Nutella to each muffin cup and use a toothpick to swirl.
7. Top with the remaining pumpkin batter, add a dollop of Nutella to each muffin cup, and swirl with a toothpick.
8. Bake for 25 minutes.
9. Let cool for 5 minutes in the pan, before removing to a wire cooling rack.

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Inside-Out Carrot Cake Muffins

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Sweet, but not too sweet. “Vegetable” that’s tasty. Muffin, not cupcake. This recipe is original take on an all time favorite. The inside-out-treat is heaven on earth with frosting baked inside.

The muffin itself is soft, fluffy and moist inside. The peaks of frosting on top are just waiting to be licked.

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Inside-Out Carrot Cake Muffins (makes 18)

1 cup sugar
2/3 cup oil
2 large eggs, room temperature
1 tsp vanilla extract
1 cup carrot puree
3/4 tsp salt
1 1/4 tsp cinnamon
1 1/4 cup all-purpose flour
1 tsp baking soda

Cream Cheese Filling

8 oz cream cheese, room temperature
1/4 sugar
1 tsp vanilla extract
1 pinch salt

1. Preheat oven to 375 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk to blend: flour, baking soda, salt and cinnamon.
3. In another large mixing bowl, whisk until fully incorporated: sugar, oil, eggs, vanilla and carrot puree.
4. Pour wet ingredients over the dry ingredients. Stir just until combined.
5. In another medium-size bowl, make the Cream Cheese Filling: whisk together all ingredients until smooth.
6. Spoon some carrot batter into each muffin cup to about ¼ full, followed by about one heaping teaspoon of filling directly into the center. Place dollops of remaining carrot batter on top of the cream cheese mixture to fill ¾ of each cup.
7. Bake for 18 minutes until edges start to brown and the muffins are firm to the touch (If some filling oozes from the top, rest assured your muffins will be perfect!).
8. Remove muffin pans from the oven and cool in pans for 5 minutes.
9. While muffins continue to cool, fill a ziplock bag (with the corner snipped) with the remaining cream cheese filling and pipe into the hole where the filling broke through the top of the muffin. (With the remaining frosting, fill the small hollow cavity inside of each muffin.).
10. Serve warm or at room temperature.

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Spider Muffins (Creamy Cornbread Muffins)

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Inspired by a recipe for New England Spider Cake, these muffins don’t require a “spider,” or even resemble the insect.

“Spider” is the name of the cast-iron skillet, used in Vermont for making cornbread. This recipe works just as well in a muffin pan as in the cornbread skillet used during the nineteenth century.

The “trick” to making these muffins is to pour cold cream over the batter, prior to placing it in the oven. As the muffins bake, the cream sinks, forming a custardy middle layer. This produces a muffin of different textures and flavors: the center is sweet and creamy while the top and bottom is buttery and crisp.

This cornbread-pudding-soufflé is like nothing else! Now, take pleasure in telling your children you’re making “spider muffins.”

Spider Muffins (Creamy Cornbread Muffins) (makes 24)

2 cups milk
4 tsp white vinegar
1 cup all-purpose flour
¾ cup yellow cornmeal
¾ cup sugar
½ tsp baking soda
½ tsp salt
2 eggs
3 Tbsp butter, melted
1 cup heavy cream
Maple syrup, for serving

1. Preheat the oven to 350 degrees F. Spray muffin pans with cooking spray.
2. Combine the milk and vinegar in a bowl and set aside to sour (wait 5 to 10 minutes — you’ll see the milk get lumpy).
3. In another bowl, combine flour, cornmeal, sugar, baking soda, and salt.
4. Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.
5. Add melted butter to batter (batter will seem liquidy).
6. Distribute batter evenly into 24 muffin cups.
7. Pour cream into the center of each muffin cup.
8. Bake for 20 to 25 minutes, until the edges start to turn golden brown.
9. Serve warm, with maple syrup if you’d like.

Now, put on some cozy slippers, curl up, and indulge in sweet, simple deliciousness.

 

One Bowl Chocolate Muffins


I’m a huge fan of anything one-pot or one-bowl, especially if it involves chocolate. The point of this recipe is to have an easy, go-to recipe for chocolate muffins up your sleeve. Add bonus points for cutting down on the endless dishes.

This simple recipe is one of my favorites because of the minimal mess and the irresistible taste of a torte-turned-to muffin. The (almost) flourless muffin is dense and fudgy, not light or birthday cakey, and the jam lends great flavor and texture.

Whip these up the next time you crave chocolate and need to be spontaneous.

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One Bowl Chocolate Muffins (makes 12)

1/2 cup unsalted butter
1/2 cup semi-sweet chocolate chips
1 cup seedless strawberry (or other berry) jam
1/2 cup sugar
2 large egg
1/2 cup + 4 Tbsp flour
1 tsp baking powder
1/4 tsp salt

1. Preheat the oven to 350 degrees.
2. Grease muffin pan with non-stick cooking spray.
3. In a medium bowl (large enough to hold all of the batter), melt the butter in the microwave in short pulses.
4. Once the butter is melted, stir in the chocolate chips. Stir the chocolate constantly until it melts completely into the butter. (Microwave the mixture in short pulses, if necessary to melt completely.)
5. Add the jam and sugar and stir vigorously.
6. Add the eggs and stir very well.
7. Add flour, baking powder and salt over the batter and stir just until well-combined.
8. Pour batter into the pan and bake 18 to 21 minutes, until a toothpick inserted comes out with only moist crumbs clinging to it.
9. Allow muffins to cool completely in pan before transferring them to a wire cooling rack.