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.

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.

Hash Brown Muffins

October 13, 2014February 23, 2015 Muffin Mama1 Comment

I was inspired to “think potato” by my sister-in-law, the cook extraordinaire of my family. Her fascinating article on WW1 propaganda highlighted the use of potatoes as a means to conserve other foods that would be shipped to our troops during wartime.

Maite’s recipe for potato balls reminded me that potatoes are delicious when fried. On her site, Artbites, she gives superb advice on cooking from scratch.

Crispy on the outside, moist and tender on the inside, hash browns taste so good! Especially in muffin form.

Use mini muffin pans for bite-size morsels and Voila – “Tater Tot Muffins.” Kids will love eating this mini version at mealtimes or for snacks, which are much healthier and tastier than frozen tater tots.

Eat warm or cold. Freeze individually or in batches, and you will have breakfast for the whole week.

Hash Brown Muffins (makes 12)

3 ½ cups shredded Russet potatoes, rinsed and squeezed dry in a towel; or 1 (16 oz) package of pre-shredded potatoes
1/4 cup onion, chopped (optional)
1/4 tsp garlic powder
salt and pepper to taste
4 eggs, beaten
1/2 heaping cup shredded cheddar cheese
1. Preheat oven to 350 degrees. Grease muffin cups with cooking spray or line with paper muffin liners.
2. In a large mixing bowl, combine potatoes, onion, garlic powder, salt and pepper.
3. Add the eggs, stir, and then add cheese and stir again.
4. Fill each muffin cup ¾ full.
5. Bake for 35-40 minutes or until golden brown and tops and edges begin to get crispy. (For mini tater tot muffins, use a mini muffin pan and bake for 55 minutes).

Peanut Butter & Jelly Muffins

October 10, 2014February 23, 2015 Muffin MamaLeave a comment

A peanut buttery muffin with creamy, jelly-filled center trumps the PB & J sandwich any day. Its peanut butter isn’t sticky and its jelly doesn’t ooze all over the place. Plus, what child wouldn’t be pleasantly surprised to see frosting-like jelly inside.

The “frosting” actually contains some protein (cream cheese), which complements the amino acids in the peanut butter…shhh, don’t tell!

These muffins are quick and easy to prepare, requiring two mixing bowls and a whisk. They are fluffy, moist, soft and light. Perfect for breakfast, brunch, or snacks.

*Possible Substitutions:

For the milk, substitute unsweetened vanilla almond milk or soy, cow, rice, goat, or coconut milk.
For the jelly, use strawberry jelly, jam, or preserves (or raspberry, apricot, raspberry, grape or cherry).
For the peanut butter, use soy nut butter.

Peanut Butter and Jelly Muffins (makes 18)

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 egg
1/2 cup buttermilk
1/2 cup milk
1/2 heaping cup creamy peanut butter
1/3 cup canola oil
2 tsp vanilla extract
1/4 cup jelly, jam or preserves
½ cup whipped cream cheese

1. Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk together the flour, sugars, baking soda, baking powder, and salt.
3. In a separate mixing bowl, whisk egg, buttermilk, milk, peanut butter, oil and vanilla extract.
4. Pour wet ingredients over the dry ingredients. Stir until just combined.
5. Spoon batter into greased muffin pan, filling each muffin cup about 1/4 full.
6. In a separate mixing bowl, whisk cream cheese and jelly.
7. Spoon 1 tsp jelly filling onto each muffin cup. Top with batter to ¾ full.
8. Bake 20 to 25 minutes, or until tops are golden.

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.

Low-Sugar Banana Muffins

October 2, 2014February 6, 2015 Muffin Mama1 Comment

For Michael’s first birthday, I served these low-sugar banana muffins to compensate for the chocolate icing I lathered on top (his first-ever taste of chocolate). Michael ignored the chocolate icing and couldn’t get enough of the banana muffins!

For Joey’s first birthday, again, I served these muffins – some with icing and some without. The picture below demonstrates Joey’s choice.

This recipe is a great way to use rotten bananas. These muffins have plenty of potassium and not a lot of sugar. Plus, as you can see, for the toddler, they are much easier to eat than peeling and eating an actual banana!

Note: Omit raisins and walnuts for young children.

Low-Sugar Banana Muffins (makes 12)

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
4 medium bananas, cut into chunks
1 egg (or 2 egg whites)
1/3 cup applesauce (unsweetened)
1/3 cup vegetable or canola oil
1/2 cup orange juice (or unsweetened orange juice)
1/2 cup raisins, soaked in water (optional)
1/2 cup walnuts, chopped (optional)

1. Preheat oven to 350 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine flour, baking powder, baking soda and cinnamon. Stir to blend.
3. In another mixing bowl, mash bananas with a fork until they are all mushed. Add egg, applesauce, oil, and orange juice to the mushed banana.
4. Combine all ingredients in one bowl.
5. Fold in raisins and/or walnuts.
6. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
7. Bake for 40-50 minutes or until a knife inserted comes out clean.

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.

24 Karat Muffins

September 17, 2014October 15, 2014 Muffin MamaLeave a comment

Yes it’s true, a 24 karat muffin counts as a serving of vegetables! I grew up eating carrot cake at my Grandma and Zayda’s. This recipe is a family heirloom now transformed into muffins. Loaded with tasty ingredients like pineapple, golden raisins, and walnuts, the combination of carrot and pineapple is wonderfully fresh. Thanks to this recipe, my son has discovered a love of golden raisins.

These muffins are so moist and delicious, you don’t need icing!

*Note: Omit walnuts and raisins for young children. To make a full-size cake, bake for 50 minutes.

24 Karat Muffins (makes 24)

4 eggs
2 cups sugar
3 (4 oz.) jars of carrot baby food
3/4 cup canola oil (or saflower or peanut oil)
2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 cup walnuts, chopped
1 cup white raisins
1 tsp vanilla extract
1 small can (8 oz) crushed pineapple (1 Cup)

1. Preheat oven to 375 degrees. Grease muffin pans with cooking spray or line with paper liners.
2. In a mixing bowl, mix eggs and sugar for 3 minutes. Add carrot baby food and oil.
3. In a separate bowl, sift together flour, baking soda, salt, cinnamon.
4. Add flour mixture to egg mixture (reserve a tablespoon to mix with raisins or nuts)
5. In a separate bowl, dredge walnuts and raisins in flour mixture.
6. In a separate bowl, mix vanilla and pineapple.
7. Add everything together, mixing walnuts and raisins in last.
8. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
9. Bake for 20 minutes.

Muffin Mama

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

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