Avocado Brownie Muffins

September 14, 2016September 13, 2016 Muffin MamaLeave a comment

Whether life’s simple pleasures include avocado is up for debate, but fudge and brownies are first on the list, and this muffin combines both while concealing the debatable fruit.

Dark chocolate and fudgy mousse come together with avocado in this incredibly decadent muffin that tastes like a brownie. In addition to being velvety smooth, this recipe just so happens to be grain-free and dairy-free.

The pureed avocado adds a creamy texture without influencing the taste.

If you ever make a muffin, this is the one to make.

Avocado Brownie Muffins (makes 12)

2 large ripe avocado, mashed (about 2 cups)
2 eggs
2 tsp vanilla
1 Tbsp water
1 cup semi-sweet chocolate chips (equivalent to 1/2 cup melted chocolate)
1 cup + 1 Tbsp cocoa powder
1/2 cup sugar
1/2 tsp baking soda
Pinch of salt

1. Preheat your oven to 355°F.
2. Grease muffin pan with non-stick cooking spray.
3. In a food processor or blender, puree avocado with eggs, vanilla and water until smooth.
4. In a microwave safe bowl or glass measuring cup, melt chocolate in 30 second increments until smooth.
5. Add melted chocolate to avocado mixture and mix through.
6. Add cocoa, sugar, baking soda and salt and mix until just combined.
7. If mixture is too thick, add 1 tablespoon of water and combine.
8. With an ice cream scoop, spoon mixture into muffin pan. Smooth out tops (optional).
9. Bake for 20-23 minutes or until an inserted knife comes out clean.
10. Allow muffins to cool for 4 minutes before removing them from the pan. Chill in the fridge.

*Notes:
These will last in the refrigerator for a few days (and are even better after a day or two). They keep in the freezer for months.

Orange Creamsicle Muffins

August 19, 2015August 19, 2015 Muffin MamaLeave a comment

“What on earth is that?” 5-year-old Michael asked. I’m sorry, Michael, for not exposing you sooner. But here it is in muffin form, a childhood classic.

These muffins are dense like fudge but as light and refreshing as a cold glass of orange juice. The orange flavors of orange juice and zest with creamy white chocolate chips makes a delicious combination.

Serve for breakfast, snack, or dessert and remember how sweet it is to be a kid.

Orange Creamsicle Muffins (makes 12)
2 cups all purpose flour
1/2 cup sugar, mixed with 1 tbsp orange zest
1 Tbsp baking powder
1 tsp salt
1/2 cup freshly squeezed orange juice
1/2 cup heavy cream
1 egg
1/4 cup canola or vegetable oil
1 cup white chocolate chips

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/orange zest mixture, baking powder, and salt.
3. In a separate mixing bowl, whisk together orange juice, heavy cream, egg, and oil.
4. Pour wet ingredients over the dry mix. Stir until just combined. Fold in white chocolate chips.
5. With an ice cream scoop, fill muffin cups 2/3 full.
6. Bake for 18 to 20 minutes or until a knife inserted in the center of a muffin comes out clean.
7. Let cool in pan for 5 minutes before removing to a cooling wire rack.

Vanilla Muffins

May 8, 2015 Muffin Mama1 Comment

These comforting vanilla muffins are a light, fluffy classic. Enough said.

Vanilla Muffins (makes 12)

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
3/4 cup sugar
1/4 tsp salt
3/4 cup unsalted butter, melted and cooled
2 large eggs
1/2 cup whole milk
1 tsp vanilla extract

1. Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk flour, baking powder, sugar, and salt.
3. In a separate mixing bowl, mix butter, eggs, milk, and vanilla.
4. Pour wet ingredients over the dry ingredients. Stir until just combined.
5. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
6. Bake for 20 to 25 minutes or until a toothpick inserted into the middle of the muffin comes out clean.

Spinach Ricotta Frittata Muffins

December 24, 2014February 23, 2015 Muffin Mama1 Comment

These spinach ricotta frittata muffins are the most go-to of my muffin repertoire. Muffinizing frittata is effortless and involves minimal steps. Each of these is a no-mess meal that requires not a single fork. Serving them for company is impressive, and they fit perfectly into school lunch boxes.

Dense with protein from the ricotta/spinach duet, these muffins are dainty but strong and full of flavor. Although they do not contain butter, their golden edges seem to hint of butter. They are delicious, right out of the oven, at room temperature, and even cold.

These muffins bring memories of Sunday brunch, but also work well for breakfast, lunch, snacks, and dinner.

Spinach Ricotta Frittata Muffins (makes 12)

4 large eggs
1 cup ricotta cheese (low far or full fat)
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 cup (or one 10oz box) frozen chopped spinach
1/4 tsp salt
onion powder (to taste)
garlic powder (to taste)

1. Heat oven to 350 degrees. Grease muffin pan with cooking spray or line with paper liners.
2. Thaw spinach in microwave and squeeze out extra juice.
3. In a large mixing bowl, whisk eggs and stir in ricotta, mozzarella, and Parmesan cheeses.
4. Stir in spinach, salt, onion powder, and garlic powder.
5. Use an ice cream scoop to spoon mixture into muffin cups.
6. Bake for 20 to 25 minutes or until muffins are set and golden on top.

Berry Vanilla Muffins

November 4, 2014February 23, 2015 Muffin MamaLeave a comment

Celebrate Election Day or the Fourth of July with the colors of the American flag.

Full of fresh blueberries and raspberries with a hint of creamy vanilla, these muffins are moist and refreshing for a patriotic picnic.

Berry Vanilla Muffins (makes 12)

1 1/2 cups all purpose flour
1 1/2 tsp baking powder
3/4 cup sugar
1/4 tsp salt
3/4 cup unsalted butter, melted and cooled
2 large eggs
1/2 cup whole milk
1 tsp vanilla extract
1 cup blueberries
1 cup raspberries, chopped

1. Preheat oven to 350 F. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, whisk flour, baking powder, sugar, and salt.
3. In a separate mixing bowl, mix butter, eggs, milk, and vanilla.
4. Pour wet ingredients over the dry ingredients. Stir until just combined.
5. Fold in blueberries and raspberries.
6. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
7. Bake for 20 to 25 minutes.
8. Allow muffins to cool in pan for 10 minutes before transferring 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.

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.

Invisible Apple Muffins

September 14, 2014February 23, 2015 Muffin MamaLeave a comment

Some kids don’t like “chunks.” These muffins are silky smooth and moist and still contain apples, just not in chunk form.

The sandy texture of the cinnamon/sugar on top may not go over well with toddlers. If that’s the case in your home, omit this delicious touch, and they’ll devour the invisible apples.

You can cut a dip in the “core” of the muffin and fill with jam. Serve with sliced apples or fruit on the side for even more servings of fruit.

Invisible Apple Muffins (makes 18)

2 cups all-purpose flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/3 cup canola oil
1 cup milk
2 eggs
1/2 tsp vanilla extract
1 1/4 cup applesauce

Topping

1 tsp cinnamon
1 tsp sugar

1. Preheat oven to 375. Grease muffin pan with cooking spray or line with paper liners.
2. In a large mixing bowl, sift flour and sugar and mix well.
3. In a separate mixing bowl, whisk oil, milk, eggs, and vanilla.
4. Pour liquid mixture into dry ingredients, add applesauce, and stir well to combine.
5. Spoon batter into greased muffin pan, filling each muffin cup about 2/3 full.
6. Sprinkle with cinnamon and sugar topping (optional – see above).
7. Bake for 20-25 minutes until a knife inserted into the muffin comes out clean.

Muffin Mama

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

Tag: School Lunch