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Entries in Muffins (3)


Sunburst Muffins

Sunburst muffins

Every month, I participate in a fun recipe swap event called the Secret Recipe Club. Each member is secretly assigned to another member’s blog, and they have the month to peruse the recipes and decide what to make. It is one of my favorite things about blogging. Each month, as soon as I get my assignment, I go through the entire blog that I am assigned to and put recipes that sound good into a folder for a second look. This month, my assigned blog was Feed Me Seymour, written by Kim. Kim’s life seems to be surrounded around food, and I’m pretty jealous! Not only does she write an amazing blog filled with so many delicious recipes, but her mom is a pastry chef, so she grew up around sweet treats, and she works as a food editor, which sounds like a perfect job for a person who loves food! When searching through Kim’s blog this month, I set aside about 20 recipes for a second look. I mean, with recipes like Arancini DiRiso, Caramel Apple Walnut Handpies, Homemade Pumpkin Spice Marshmallows, Pickled Watermelon Rinds, Tijuana Taxi Margarita….I wanted to make them all! In the end, however, I chose these sunburst muffins, if for nothing else, their name. You see, I live in Buffalo, and if you’ve seen the news lately, you know we’ve been getting hit hard with some crazy winter weather, so a little “sunburst” is exactly what we need right now! So, while the weather outside might be frightful, these muffins were absolutely delightful! Thanks for bringing a little sunburst into my otherwise snowy life, Kim! 

1 1/2 cups Old-fashioned Oats
1 cup Flour
1/3 cup Brown Sugar
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
8 ounces Greek Yogurt
2 Bananas, mashed
2 Egg Whites
2 tablespoons Vegetable Oil
Zest of 1 orange

Line a muffin tin with paper liners and preheat the oven to 400 degrees. In a bowl, combine the oats, flour, brown sugar, baking powder, baking soda, and cinnamon. In another bowl, combine the yogurt, banana, egg whites, oil, and half of the orange zest. Add the yogurt mixture to the oat mixture and stir until just combined. Pour the muffin mixture into the muffin tins about 3/4 of the way full. Bake for 10-12 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Sprinkle the remaining orange zest on top of the muffins and serve. Makes 1 dozen muffins.

SOURCE: Feed Me Seymour


Morning Glory Muffins

Morning glory muffins

Today, I woke up early…I'm talking 5:45am on a Saturday kind of early. After about 20 minutes of trying to get back to sleep, I gave up, got up, and went for a run. The streets are peaceful at that time of the morning! When I got home, I wanted to bake. After having ran, I didn't want to make something loaded with butter and sugar, but instead, something that is healthy and nutritious. I decided to go with these muffins. With whole wheat flour, applesauce replacing some oil, and a reduced amount of sugar, I think they are about as healthy as you can get with muffins. Add in apple, walnut, and carrot and an already healthy muffin gets even healthier! These muffins were the best post-run breakfast treat. I look forward to enjoying them throughout this coming week.

1/2 cup Raisins
2 cups Whole Wheat Flour
1/2 cup Brown Sugar
2 teaspoons Baking Soda
2 teaspoons Cinnamon
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Cloves
1/2 teaspoon Salt
1 1/2 cups Peeled, Grated, Carrots (I used 2 large ones and probably could have used a 3rd)
1 Apple, peeled, cored, and cut into small pieces
1/2 cup Shredded Coconut
1/2 cup Chopped Walnuts
3 Eggs
1/4 cup Honey
1/3 cup Canola Oil
2/3 cup Unsweetened Applesauce
2 teaspoons Vanilla Extract
1/4 cup Orange Juice, freshly squeezed (1 medium orange was the perfect amount) 

Preheat the oven to 375 degrees and prepare about 15-16 muffin tins by lining them with paper liners or spraying them with non-stick spray. In a small bowl, cover the raisins with hot water and set them aside. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Stir in the carrots, apple, coconut, and walnuts. In a medium bowl, beat the eggs, honey, oil, applesauce, vanilla, and orange juice. Add the wet mixture to the dry mixture and stir until just incorporated. Drain the raisins and gently fold them into the batter. Divide the batter between the wells of the prepared muffin tins, filling each well about 3/4 full. Bake for 25 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Let the muffins cool for 5 minutes in the tins, then remove and cool completely on a cooling rack. 

SOURCE: Elly Says Opa!


Peanut Butter Banana Muffins [no egg]

Banana pb muffins

Back in September, I ran a half marathon at Presque Isle State Park in Erie, PA with my friend Alaina and her friend Maggie. I had meant to post this recipe right away, but somehow it got lost in the shuffle and forgotten about for several months. Since we were traveling for this race, and since we were going to have to leave the hotel very early to get to the race (I'm talking 4am), I wanted to bring something that we could enjoy for a pre-race breakfast. Collectively, one of our favorite things to eat before a run is a banana with some peanut butter, so I wanted to incorporate those flavors into a something portable, like a muffin. Since I had no eggs in the fridge, a quick google search for no-egg banana muffins brought me to this recipe. Sounded good! After baking them up and letting them cool, I wrapped them and put them into a "good luck" box for each of my friends. In the box, I included the muffin for breakfast, a Luna bar for a snack, and a bottle of beer to enjoy post-race. Of course, I brought extras of all of those things, especially since our guys were nice enough to come with us, wake up early with us to drive us to the park, and wait around during the race for us, cheering us on for the 2 seconds it took for us to pass them and the 2-hours or so that it took for us to finish! (I promise that we'll try to find a race a little closer to home this year, guys!)

1/3 cup Applesauce
1 cup Sugar
1 1/2 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1-2 teaspoons Vanilla
3 Bananas (very ripe), mashed
Peanut Butter Chips

Line a muffin tin with paper liners (alternatively, grease an 8x4 loaf pan). In a large bowl, mix together the applesauce, sugar, and vanilla. Add the flour, baking soda, and salt, and stir to combine. Blend in the mashed bananas. Stir in a handful of peanut butter chips. Scoop about 1/4 cup of batter into each of the wells of the muffin tin. Bake at 325 degrees for 20-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean (if making bread in a loaf pan, bake for about an hour)

SOURCE: Barely adapted from The Fresh Loaf

Good luck box

the "good luck" box