Tag: Fruit Muffins

Lemon Ricotta Muffins

Muffin Mama1 Comment

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A wonderful way to start the day, these refreshing lemony ricotta muffins look fancy and taste delicious. Without the lemon, this recipe makes a great ricotta muffin. The almonds on top look great and add even more protein.

*Note: Omit almonds for young children.

Lemon Ricotta Muffins (makes 12)

2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar (plus more for sprinkling)
1 stick unsalted butter (1/2 cup), melted and cooled to room temperature
1 cup whole milk ricotta cheese
1 Tbsp lemon zest, finely grated (from 2 lemons)
1 egg
1 Tbsp lemon juice
1/2 tsp almond extract
1/3 cup sliced almonds

1. Preheat oven to 350 degrees. Grease muffin cups with cooking spray or line with paper liners.
2. In a bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Cream together the butter and sugar until light and fluffy. Beat in the ricotta cheese and lemon zest. Add the egg, lemon juice, and almond extract.
4. Add the flour mixture to the ricotta mixture and stir until just blended. This is a thick batter.
5. Using and ice cream scooper, divide the batter into the prepared muffin cups. Sprinkle the almonds and extra sugar on top. Prod almonds into batter, slightly.
6. Bake for 20 minutes or until the muffins are a pale golden color.

Green Monster Smoothie Muffins

Muffin Mama2 Comments

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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.

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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.

 

Fluffernutter Muffins

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A Fluffernutter, for the uninitiated, is a sandwich made of marshmallow Fluff and peanut butter. Because it’s simple to make and requires very few ingredients, the Fluffernutter was always a staple in my mother’s kitchen. As a kid, I loved Fluffernutter sandwiches. How could a sandwich called “Fluffernutter” be anything but delicious?

To these muffins, I’ve added banana to improve the creamy texture and wonderful flavor. I like to warm these in the microwave for 10 to 15 seconds so the marshmallow on top is gooey. Michael loves licking the melted marshmallow on top before devouring the rest. Thank goodness, Joey overcame his initial discomfort with the sticky consistency of melted marshmallow. These muffins are a staple in our home. Discover which filling and toppings work for you!

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Fluffernutter Muffins (makes 12)

1 3/4 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 medium bananas, mashed
1/3 cup creamy peanut butter
1/3 cup brown sugar, packed
1/4 cup oil
1/2 tsp vanilla extract
1 large egg, beaten
1/2 cup milk
¼ cup marshmallow cream
½ cup small marshmallows OR 12 large marshmallows (optional)
½ cup peanut butter chips (optional)

1. Preheat oven to 350 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. In a medium mixing bowl, sift flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, combine banana, peanut butter, brown sugar and oil until creamy. Add egg.
4. Add wet mixture to flour mixture, alternating with milk.
5. Divide 1/3 of the batter into muffin cup bottoms.
6. Place one heaping teaspoon of marshmallow cream and a few small marshmallows (optional) into each center.
7. Top with remaining muffin batter.
8. Place about 3-4 small marshmallows AND/OR 1 large marshmallow AND/OR some peanut butter chips on each muffin top and prod into batter (optional).
9. Bake 20-22 minutes or until light golden brown and risen.
10. Allow to cool 5 minutes before transferring to wire racks to cool.

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