Tag: muffins

Cranberry Surprise Muffins

Melissa King 6 Comments

The other day I made my own cranberry sauce.

Cranberry-Surprise-Muffins-1-1024x680 copy

The batch was a test and not for Thanksgiving yet.  Since it came out so well, I thought I would try to incorporate the leftovers into some delicious baked goods.  The first thing I made was my cranberry thumbprint cookies.

I came up with this muffin recipe because my daughter Meadow always talks about surprises inside the yogurt I make for her.  I just take whole milk yogurt and put a little fruit in the middle.  She gets a huge kick out of that.  It’s almost like finding a hidden treasure.  The sweet thinking of a three year old’s mind. 🙂

What are some sweet things your kids say?

Cranberry Surprise Muffins

Cranberry Surprise Muffins

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Prep Time 10 min Cook Time 20 min

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1/3 cup maple syrup
  • 3/4 cup milk (I used almond milk)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup applesauce
  • cranberry sauce or your favorite fruit spread

Instructions

  1. Preheat oven to 350. 
  2. Mix all dry ingredients in one bowl.
  3. Mix wet into another. 
  4. Add wet to dry. 
  5. Spoon a bit of the mixture to fill the bottom of the muffin cup. 
  6. Add a small spoonful of cranberry sauce. 
  7. Fill the rest of the muffin cup until it is about 3/4 full. 
  8. Repeat steps for the rest of the muffin cups.
  9. Bake in the oven from anywhere between 15-25 minutes depending on the muffin size you use.  Let them cool completely before removing.  Enjoy!

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Recipe Notes

I used jumbo cups and only got three muffins. I would suggest using regular sized muffin cups.

Gluten Free Corn Muffins (Vegan Too)

Melissa King 24 Comments

Gluten Free Corn Muffins.  This recipe for gluten free corn muffins is very old.  Originally, it was not gluten free.  I have revamped these corn muffins and made them gluten free as well as vegan.

I’m pretty pleased with the results of these gluten free corn muffins and I hope you are too.

 

gluten free corn muffins

 

This recipe is for a sweet cornbread, but if you like a more savory version, feel free to adapt this recipe.

Gluten Free Corn Muffins

Gluten Free Corn Muffins

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Prep Time 10 min Cook Time 15 min Serves 5 large muffins     adjust servings

Ingredients

Instructions

  1. Preheat oven 350. 
  2. Mix all the wet ingredients in one medium bowl. 
  3. Mix dry into a large bowl. 
  4. Add the wet to dry and mix just enough to combine. 
  5. Pour batter into muffin pans.  I used jumbo muffin pans and got 5 out of my batch.  You would probably get 12 out of a standard sized muffin pan .
  6. Bake in the oven for 15 minutes or until the toothpick comes out clean. 
  7. Wait until completely cooled before removing from the pans.

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Healthy Pumpkin Chocolate Chip Muffins

Melissa King 177 Comments

Here is yet another pumpkin recipe  I just love muffins, so it was only fitting I would make healthy pumpkin chocolate chip muffins.  They make me feel like I am eating cake for breakfast. 🙂   Growing up in Boston, we had a Dunkin Donuts on every corner.

One of the things I loved there was the pumpkin chocolate chip muffins.  Then one day I looked up the nutrition facts. They have 600 calories and 26 grams of fat.  Ouch!

Healthy Pumpkin Chocolate Chip Muffins

Meadow and I ate one as soon as they came out of the oven.  Yum! Do you have a Dunkin Donuts nearby?  We only have a handful here in Texas.

If you are a visual person, I filmed this short video on how to make these. For more videos, you can subscribe to my You Tube Channel.

Healthy Pumpkin Chocolate Chip Muffins

Healthy Pumpkin Chocolate Chip Muffins!

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Prep Time 10 min Cook Time 15 min

Ingredients

Instructions

  1. Preheat oven to 350. 
  2. Mix wet in one bowl.
  3. Mix dry in another.
  4. Add wet to dry and mix until combined.  
  5. Spoon into muffin tins. 
  6. Bake for around 12-15 minutes or until toothpick comes out clean.

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Pumpkin Muffins

What the Heck Do I Do With a Pomegranate?

Melissa King 5 Comments

Okay, so I am still fairly new to this cooking thing.  So when I got my co op basket this week and saw a pomegranate, I realized I had no idea what to do with it.  I have seen the seeds, but never seen them in the fruit.  So for those of you that are like me, here is what you do.
First, you cut it like this.

Then, you remove the seeds like this.

We do it in the water because the seeds and the juice can stain.
After, you are left with this.

These juicy seeds (as my daughter likes to call them), are a bit tart.  The flavor reminded me of cranberry.  So, I thought I would make pomegranate orange muffins.  They came out fabulous!  Perhaps because I had my trusty prep cooks with me.

 

 

 

 

 

 

 

 

 

 

 

 

Pomegranate Orange Muffins

What the Heck Do I Do With a Pomegranate?

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Prep Time 10 min Cook Time 20 min

Ingredients

  • 1 1/4c spelt flour
  • 1/2 c almond meal
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 c maple syrup
  • 1/4 c oil
  • 1/4 c applesauce
  • 1 tsp vanilla
  • 1 tsp orange zest
  • 2 T orange juice
  • 2/3 milk
  • 1/4 orange juice
  • 1 egg replacer (I used a flax egg. 1T flax meal 3T warm water)

Instructions

  1. Preheat oven to 325.
  2. Combine all dry ingredients in one bowl.
  3. Combine all wet into another.
  4. Add wet to dry.
  5. Stir in about 1/2 cup pomegranate seeds gently.
  6. Bake for about 15-20 minutes or until a toothpick comes out clean.

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