Popcorn Muffins

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As if “popcorn” is not the epitome of flavors, this buttered popcorn muffin is oozing with a creamy caramel center. The recipe blends the salt of popcorn with the sweetness of Dulce de Leche.

These muffins are made with air-popped popcorn. Make a double batch for your Super Bowl gathering or movie night. Serve for an after-school or midnight snack.

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Popcorn Muffins (makes 12)

1-1/2 cups all-purpose flour
3/4 cup light brown sugar, packed
1-1/2 tsp baking powder
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, melted and cooled
2 eggs
1 tsp vanilla extract
1/2 cup milk
2 cups unsalted popcorn, popped
12 pieces of popcorn for decoration (optional)
¼ cup (12 tsp) Dulce de Leche Caramel spread

1.Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, combine flour, sugar, baking powder, and salt.
3. In a separate mixing bowl, whisk eggs, milk, vanilla and butter.
4. Pour wet ingredients over the dry mix. Stir until completely incorporated.
5. Fold in 3 cups of popcorn and stir (popcorn will break up into smaller pieces).
6. Fill muffin cups 1/3 full. Spoon 1tsp Dulce de Leche spread on each muffin cup and cover with the remaining batter.
7. Place one piece of popcorn on the center of each muffin cup.
8. Bake for 15-18 minutes.

 

Hash Brown Muffins

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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.

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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

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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.

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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.

 

Apples & Honey Muffins

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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.

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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.

Lemon Ricotta Muffins

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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

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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.