Posts Tagged With: muffins

flourless chocolate peanut butter oatmeal muffins

It’s been a while since my last muffins for Monday recipe (which included chocolate chunks, pecans, and bacon), not so much because I haven’t been making muffins, but because I haven’t been doing much blogging.

That said, today’s muffin recipe is brand new and so yummy that I just had to share!

breakfast is gonna be really good this week.....

breakfast is gonna be really good this week…..

Despite my love of all things chocolate and peanut butter, I have never combined these two ingredients in a muffin recipe before, probably because I don’t like eating dessert for breakfast.

(If you’ve tried any of my muffin recipes before, you know that they are all very lightly sweetened and a far cry from the cake-disguised-as-breakfast muffins that lots of people make. And I do enjoy eating a sweet ‘n’ fluffy muffin every now and again–just not first thing in the morning!)

This recipe is rich and flavorful, but not overly sweet, which makes it a perfect little muffin to start your day off in a hearty and (mostly) healthy direction.

I should disclose that this recipe was kind of inspired by those no-bake peanut butter chocolate oatmeal cookies that our cafeteria always used to serve for dessert when I was a kid. (Though not quite as good for you as my muffins, those cookies are darn tasty and super easy to make–here’s a recipe!)

I should also disclose that this recipe is flourless not because of any recent developments in our ability to tolerate wheat or gluten….

I just happened to be out of whole wheat flour…

So why not experiment? 🙂

What’s in it:

  • 2 cups rolled oats
  • 1/3 cup brown sugar
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup peanut butter
  • 3/4 cup fat free Greek yogurt
  • 3 eggs
  • 1 teaspoon vanilla extract

Step by step:

  • Preheat your oven to 400°F and prepare a 12-cup muffin pan.
  • In a small bowl, whisk together the oats, brown sugar, baking powder, baking soda, and salt.
  • In a larger bowl, beat together the peanut butter, yogurt, eggs, and vanilla.
  • Stir the dry ingredients into the wet stuff just until everything’s incorporated.
  • Divide your batter among your 12 muffin cups. Unless you’re scared of raw eggs (I’m not), feel free to lick your spoon clean of all those deliciously chocolate-y, peanut butter-y batter remnants.
  • Bake the muffins for 15-18 minutes or until they’ve risen nicely and are firm enough to spring back a little when you press the tops.
  • Let the muffins cool in the pan for a few minutes, then remove from the pan and cool to room temperature.

I ate one of these babies as soon as it left the pan, and it was pretty special. The cocoa flavor is dark and rich, and the nuttiness of the oats nicely complements the peanut butter flavor.

I was a little worried about how the texture would turn out since I had used all oats and no flour, fearing my muffins might end up a bit fragile and crumbly, but I think the eggs and the stickiness of the peanut butter gave them enough body and structure.

Now that I’ve made tried my hand at flourless muffins, I’m excited to try some more variations, and of course I’ll try to squeeze in a blog post here and there when I do. 🙂

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bacon, pecan, & chocolate chunk muffins

What do you get when you cross crispy, pan-fried, home-cured bacon with locally harvested pecans and sweet, creamy milk chocolate?

Muffins, of course!

I don’t know if you guys have missed my muffins for Monday posts, but I sure have missed making muffins!

Where have all my muffins been?

Well, here’s the thing. Since I’m a teacher, I have summers off. And during the summer, I don’t usually drag myself out of bed in time for much of a breakfast besides a big, strong cup of (possibly spiked) coffee. And Micah is perfectly happy smearing jam on some homemade whole-wheat sourdough or topping a bowl of creamy Greek yogurt with some sweet summer blueberries.

So, when I’m on vacation, the muffin recipes go on vacation, too.

But school has started back (with a vengeance–I’m crazy busy and kind of exhausted!)–so the muffins are back, too.

I wasn’t sure what yummy mix-ins I wanted to put in this week’s batch, but Micah suggested the perfect ingredient: bacon.

A quick scan of the cupboard revealed a container of pecan halves and a bar of milk chocolate.

Thus, this recipe was born.

And despite being full of bacon and chocolate, these muffins really aren’t that bad for you. Thanks to the whole wheat flour, they’ve got a little bit of fiber. Pecans, bacon, and Greek yogurt add protein. And using fat-free yogurt and no added oil or butter makes these relatively low in both fat and calories.

So I won’t feel guilty at all about devouring one of these tasty pastries for breakfast every morning this week. 🙂

a little bit o’ bacon in every bite

What’s in it:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup fat-free Greek yogurt
  • 1/2 cup milk
  • 3 slices bacon, cooked, drained, and crumbled
  • 1 1.55 ounce milk chocolate bar, roughly chopped
  • 1/2 cup pecan halves, roughly chopped

Step-by-step:

  • Preheat your oven to 400°F and prepare a 12-cup muffin pan.
  • In a small bowl, whisk together the flours, brown sugar, baking powder, baking soda, and salt.
  • In a larger bowl, beat the eggs, then whisk in the milk and yogurt.
  • Stir the dry ingredients into the wet stuff, then fold in the bacon, chocolate, and nuts just until everything’s incorporated.
  • Divide your batter among your 12 muffin cups. If you’re not scared of raw eggs (I’m not), then feel free to lick your spoon clean of all batter remnants, which will taste just a little sweet and just a little salty (just like these muffins will be very soon).
  • Bake the muffins for 13-15 minutes or until they’re golden brown and spring back a little if you press the tops.
  • Let the muffins cool in the pan for a few minutes, then remove from the pan and cool to room temperature.

These yummy treats are fluffy and full of flavor, with just a hint of salty bacon and a touch of crunch from the chopped pecans, punctuated with little pockets of sweet, creamy chocolate.

I might add a bit more bacon next time, but these are fantastic just the way they are.

In fact, I have to tell y’all that while Micah pretty much always enjoys my muffins, he does usually prefer to slather them with a little bit of butter–but he said that this batch doesn’t need any. 🙂

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muffins for….uh, Thursday – 5.24.12 – Lilly’s strawberry nectarine

Who’s Lilly, you ask?

My smart, silly, beautiful six-year-old niece!

Lilly and I have a lot in common. We both love to read. We both love school. We’re both, well, not super coordinated. And we both like to cook!

So when my brother Dave asked if Lilly could hang out with me this morning for a couple of hours, of course that was fine by me.

For most of Lilly’s visit, I was a pretty boring hostess. I unloaded and reloaded the dishwasher. I washed, dried, and folded two loads of clothes. I scooped out the litter box.

Lilly had more fun. She decorated a bookmark with scented markers (which I didn’t even know I had!), and she read a few chapters of Charlotte’s Web (one of my very favorite children’s books), and she snuck up on me a few times while I was working and yelled, “Boo!” This was funny while I was folding clothes. Less funny when I was hand-washing our three sharpest knives–but I didn’t get cut, so I guess it’s okay. 🙂

Anyway, the other thing I needed to get done today involved nectarines. Three pretty little nectarines from Daily Grocery that I saw the other day and couldn’t pass up. Three not-as-pretty little nectarines once they sat in the fridge for a week. (Yes, they got a little mushy, just like my bananas and pears seem to do most of the time.)

I showed Lilly the wrinkly nectarines. “These aren’t really good for snacking on anymore, but they’ll be great if we smoosh them up and put them in some muffins. Wanna help?”

Of course she did!

Once I cut the mushy fruit away from the pits, it was Lilly’s job to press the button on the food processor to whir those faded beauties (peel and all) into a red-flecked golden puree. Standing on a step-stool, of course.

“Can we have strawberries, too?” she asked.

So I cut up some strawberries while Lilly cracked two eggs into the fruit, then stirred it all up with some Greek yogurt.

While Lilly worked the wet ingredients (singing “Muffins, muffins, muffins” the whole time), I measured most of the dry stuff. Lilly did the salt, baking soda, and baking powder. (Her Granny, my mom, has taught her well–she knows to scoop with the measuring spoon, then level it off before adding it to the bowl.)

One of Lilly’s charming quirks is that she wants to taste everything, even stuff you wouldn’t think a kid would like. I’ve seen her grind fresh black pepper into her palm and lick it up, sprinkle a pinch of cinnamon directly onto her tongue, eat a piece of raw lemon (including the rind), and now–lick baking powder straight from a measuring spoon.

“It tastes salty,” she informed me.

“I’ll bet!” I said.

Lilly mixed all of the dry ingredients, dumped them into the bowl of wet ingredients, added the strawberries, then stirred it all together. (I helped with this because the batter was pretty thick.)

I started to let Lilly spoon the batter into the muffin tin, but since it was almost time for her dad to pick her up, I asked her if she would mind my doing it instead. (“That way, they’ll be ready before you leave!”) She agreed that this would be the best course of action. 🙂

The finished muffins were too hot for Lilly to eat one before she left, but I did send a few home with her so she could have one after it cooled.

I ate one just a few minutes ago, and it was fabulous.

of course I couldn’t resist brightening up the picture with a few of
the fresh strawberries (from a little farm stand near Anderson, SC)

What’s in it:

  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 2 ounces raw sunflower seeds
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2-3 nectarines, pureed (with the peel is fine)
  • 3/4 cup fat-free Greek yogurt
  • 2 eggs
  • about 3/4 cup diced fresh strawberries

Step-by-step:

  • Preheat your oven to 425°F and get a 12-cup muffin pan ready. (“Now you’ve got to use the non-stick spray,” Lilly told me. I showed her my rubbery red silicone muffin pan and told her it didn’t need any. “What if it was made of tin?” she asked. “Well,” I said, “then I guess I’d need some non-stick spray.”)
  • In a small bowl, stir together the flour, oats, brown sugar, sunflower seeds, salt, baking soda, and baking powder. Let your niece lick the measuring spoon if she really wants to. 🙂
  • In a larger bowl, stir together the pureed nectarines, yogurt, and eggs.
  • Add the dry ingredients and strawberries to the wet ingredients and stir until combined. Don’t forget to take turns!
  • Scoop the batter into the muffin cups, then bake for about 20 minutes. Visit the oven every few minutes to peek through the window and see how your muffins are doing. Comment on how good they smell!
  • Remove the muffins to a rack to cool.
  • Make sure you share these sweet treats with someone you really love. ♥

 

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muffins for Monday – 5.12.12 – carrot zucchini

He moved too quickly. I couldn’t warn him. By the time I realized what he was doing, it was too late.

His teeth sank into the warm muffin.

I waited.

He didn’t gag, didn’t choke, didn’t make a face, didn’t spit it out.

In fact, he gobbled up the whole thing and washed it down with a glass of milk.

Who? My stepdad, Chuck, whose favorite foods include steak, ice cream, Mountain Dew, and Oreo O’s cereal.

What? A whole-wheat muffin packed full of oats, nuts, and…da da DUM!–vegetables.

If you knew Chuck, you would realize how much this doesn’t make sense. At all. At least 47 different laws of nature were defied when that fresh breakfast bread entered his digestive system without being rejected and hastily ejected.

Granted, when Chuck snatched that fresh-from-the-oven muffin from my cooling rack last Saturday morning, he didn’t know at first what he was eating. He was hungry, needed breakfast, saw a muffin. It was only on closer inspection that he noticed this particular muffin “had, like, sticks and twigs in it.”

And so it was that a veggie-filled whole-wheat muffin worked a miracle. Chuck ate something healthy. And liked it.

(And I’ll bet you’ll like it, too!)

the muffin that made the miracle

What’s in it:

  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 ounces finely chopped walnuts
  • 2 eggs
  • 1 cup fat-free Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1 cup grated zucchini

Step-by-step:

  • Preheat your oven to 425°F and get a 12-cup muffin pan ready.
  • In a small bowl, stir together the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and nuts.
  • In a large bowl, beat the two eggs. Add the yogurt and vanilla and beat until smooth.
  • Stir the dry ingredients into the wet, then fold in the carrots and zucchini until just combined. (The batter will be pretty thick–this is okay. The veggies will release more moisture as they cook.)
  • Divide the mixture between the 12 muffin cups and bake for about 20 minutes.
  • Let cool and enjoy!

Based on a recipe from Marcus Samuelson’s website, these veggie-flecked miracle muffins were warm, moist, and delicious.

My mom loved them, too, by the way–but this was much less of a surprise as she’s always been a pretty healthy eater. 🙂

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muffins for Monday – 4.30.12 – pears galore!

Pears are tricky.

Like bananas, pears are at their best for a very specific window of time. Try to eat one before it’s ready, and your teeth and tongue will fight a losing battle against that tart, hard rock of a fruit.

Let your unyielding pear sit out on your counter for a few days to mellow, and mellow it will. If you catch that pear at the peak of its ripening, you’ll be rewarded with bite after juicy bite of pear perfection. Your hands and face will be rendered a moist mess with every nibble of that soft, sweet fruit, and you’ll gnaw away every little scrap of pear until all you have left in your hands is a sticky, skinny core.

Let that perfectly ripe pear sit out on your counter for a few more days, and….well, you’ll have a mess.

My pear problem started three weeks ago when the Athens Earth Fare emailed me a coupon for one free pound of organic red Bartlett pears with a five dollar purchase. I printed two, one for me and one for Micah, and our regular grocery trip later that week earned us two free pounds of rock-hard pears.

Another week passed, and those babies were perfect. I took some to school the next week, which made for a delicious (albeit sticky) addition to my lunchbox.

And then we were out of town all last weekend for Jessica’s wedding, so the last four pears sat on our kitchen counter for about a week longer than they really should’ve.

When we came home, one moldy pear got a one-way ticket to our compost pile. The other three were pretty mushy–too soft to pack in a lunchbox, or slice for a snack, or bake into a pie–but not quite rotten yet.

What to do with too-far-gone fruit? Make muffins, of course! (Good timing, too, since we were about to eat our last two crumbly granola bars. :))

pears + dates + oats + pecans + a touch of cinnamon = mmmm…..

What’s in it: 

  • For the muffins: 
    • 1 cup whole wheat flour
    • 1 cup rolled oats
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 teaspoon cinnamon
    • 1/4 cup brown sugar
    • 3 overripe pears, mashed
    • 3 dates, pitted and finely chopped
    • 2 eggs, lightly beaten (I actually used 5 egg whites that I had leftover from making pastry cream)
  • For the topping:
    • 1/4 cup chopped pecans
    • 3-4 tablespoons rolled oats (I tackled mine with the mini-chopper, just to make them a little finer)
    • 1 tablespoon brown sugar

Step-by-step:

  • Preheat your oven to 425°F and get a 12-cup muffin pan ready with cooking spray or paper liners.
  • In a large bowl, stir together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, and 1/4 cup brown sugar.
  • Add the pears, dates, and eggs. Stir until just combined.
  • Divide the batter among your 12 muffin cups.
  • In a small bowl, mix together the pecans, oats, and brown sugar for your topping.
  • Sprinkle the topping evenly over the muffins. You’ll probably have enough to pretty much completely cover each muffin. (At this point, I also lightly pressed the topping into the batter to hopefully prevent it from all falling off.)
  • Bake for 15-20 minutes, then let cool.
  • Enjoy!

Not only are they extra moist and juicy from all that fruit, but because I mashed the pears instead of pureeing them, the muffins also have some nice chunks of fruit inside them. The cinnamon and dates give these sweet treats a warm, cozy flavor, and the oats and nuts in the topping are nice and toasty and crunchy.

This is definitely one of my favorite batches of muffins so far!

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muffins for Monday – 4.2.12 – peanut butter banana

Bananas. I’ll buy a big bunch of five or seven when they’re nice and green around the edges, and I always think I might eat them all before they turn on me.

I’m always wrong.

I never mean for this to happen. But I’m really picky about my bananas. A perfect specimen has a bright, golden peel with a splash of lime green still at both ends and firm, light-colored flesh. The problem is, if a bunch of bananas is at this stage on Monday morning, they’ll be well past it by Tuesday at lunch. That makes for a pretty short window of enjoyment.

You might like bananas best when they get to the freckled, super-sweet stage. I have several friends who will only eat them once they’re brown and spotty. But for me, these mushy, sugary fruits are well past their prime.

And that, my friends, is when it’s time to make muffins.

(Yes, my muffins tend to all look alike...but at least the backgrounds are ever-changing.)

For this week’s batch, I’m continuing my Childhood Lunchbox series, a poignant exploration of the food memories that evoke bittersweet nostalgia for younger days gone by. We all must grow old, we all must die, but these muffins might recapture, just for a moment, the joy of forgotten youth.

Sorry. That was a bit much.

(I do seem to like making muffins based on 80’s breakfast cereal commercials and kiddie sandwiches from my childhood…)

What I really meant to say (instead of that driveling psychobabble) was that this week’s muffins were inspired by a time-honored combination that I’ve loved since I was a wee lass, the classic peanut butter and banana.

What’s in it:

  • 1 cup whole wheat flour
  • 1 cup oats
  • 1/4 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 super-ripe bananas, mashed
  • 1/4 cup peanut butter
  • 3/4 cup fat-free Greek yogurt
  • 1/4 cup milk

Step-by-step:

  • Preheat your oven to 400°F and get 12 muffin cups ready.
  • In one bowl, mix the flour, oats, brown sugar, baking powder, baking soda, and salt.
  • In another bowl, mix the eggs, bananas, peanut butter, yogurt, and milk.
  • Combine the wet and dry ingredients, scoop into muffin cups, and bake for 15-20 minutes.
  • Cool and enjoy!

These muffins turned out super moist, almost gooey, and they were a little hard to get out of the pan. Before I tasted one, I was afraid they were a little bit too soft and mushy. But Micah and I sampled them for breakfast this morning, and I’m pleased to tell you that they were delicious!

Besides having a slightly squishier texture than I had planned, these also didn’t have quite as much peanut butter power as I was hoping. The peanut butter flavor is overpowered just a bit by the banana. So, if you make these, try adding extra peanut butter and let me know how it turns out!

What are some of your favorite childhood foods? Maybe they’ll inspire a muffins for Monday post one day soon…:)

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muffins for Monday – 3.25.12 – nut & honey

Anyone remember this commercial?

Or this one:

Or this one:

Well, this morning, Micah asked me what kind of muffins I was going to make for the week. I’d been eyeing a jar of honey and a bag of pecans in the pantry and considered replying like a sane person with “honey pecan.” Then my mind flitted to the phrase “honey nut,” like in Honey Nut Cheerios. Even that would’ve been a reasonable response.

But in the end, my terrible sense of humor and love for bad puns overcame my better judgment, and I replied, “Nut ‘n’ honey.”

Groans ensued, and I immediately needed to find those old cereal commercials to see if they were as dumb as I remembered. They were. But back when I was a five/six/seven-year old kid watching them on TV for the first time, I remember laughing. Hysterically. In fact, I always wanted my mom to buy that cereal so I could have conversations like the ones in the commercials with my little brother, or my Mammaw, or whoever would give in and play along. (Have I mentioned that I was kind of a strange kid?)

I don’t think my mom ever bought Nut and Honey Crunch, though, mostly because she insisted on a pretty regular rotation of plain cereals: plain Corn Flakes, plain Rice Krispies, plain Cheerios, plain Chex. The sweetest cereals we ever ate were Kix and Life (though never Berry Berry Kix or Cinnamon Life–just the unflavored varieties).

Our friends probably hated spending the night with us. Where are the Lucky Charms? What about Cocoa Puffs? Can we at least have some sugar to dump on this cardboard??

My Mammaw, though in a perfect position to be a food role model, wouldn’t eat any of the cereals at our house without a healthy dose of added sucrose. (Which, given some of the other things she liked to eat, shouldn’t come as a surprise.)

Besides sleepovers at friends’ houses (friends with cool parents, that is), the only time we ever got to indulge in overly sweet breakfast monstrosities like these was at Christmas, when we would find an 8-pack of these wrapped under the tree:

Gee, whiz! Thanks, Mom! Er, I mean...thanks, Santa Claus!
(image from Amazon.com)

At the time, though of course I ate my mom’s boring cereal choices without complaint, I was convinced that her low-sugar rule was horribly unfair. Just like it wasn’t fair that all the other kids at school got to play on the Nintendo (we didn’t have one) and drink soda with dinner (you can imagine my mom’s thoughts about that one).

Now, I’m glad Mom made us eat unsweetened cereals and drink milk instead of soda, because as an adult I am absolutely unable to eat a bowl of Froot Loops for breakfast (ugh!), and I rarely crave a Coke. It’s a lot easier to make healthy choices when the unhealthy ones kind of gross you out. 🙂

(I do wish she’d caved on the Nintendo, though. My video game handicap is about the same as your average five-year-old’s, thanks to my lifelong lack of eye-thumb coordination.)

But I digress. Rewind to this morning’s conversation:

“What kind of muffins are you making today?” asks Micah.

“Nut ‘n’ honey!” I chirp.

Groan.

The name of this week’s muffins for Monday might echo the silliest 80’s commercial pun ever penned, but they did turn out nice:

A muffin so pretty, even our blooming camellias want a taste.

I can’t tell you how the taste of my nut ‘n’ honey muffins compares to Kellogg’s Nut & Honey…Crunch! because I’ve never tasted the stuff, but how ’bout you make the muffins on your own and compare for yourself?

What’s in it:

  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 1/2 cup chopped pecans
  • 2 eggs
  • 3/4 cup fat-free Greek yogurt
  • 1/4 cup honey

Step-by-step:

  • Preheat your oven to 400°F, and get a 12-cup muffin pan ready.
  • Mix all the dry ingredients (flour through pecans) in one bowl. Mix the wet ingredients (everything else) in another. Then combine.
  • Spoon into your muffin cups and bake for 12-15 minutes, then let cool.

The batter for these muffins is a little thicker than you might be used to if you’ve tried some of my other muffin recipes, because when I substituted honey for some of the brown sugar, I decided to leave out the milk (lest my batter become too runny). But the chopped pecans yield a nice crunch, and the honey flavor is perfect: light, a little floral, but not too sweet. Just like my mom would prefer.

What kind of cereal did you eat growing up?

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muffins for Monday – 3.18.12 – pb&j

Today’s muffin experiment: capturing the magic of a peanut butter and jelly sandwich–but in a muffin!

(No, my green cutting board isn't the most pristine background--but I sure do like the color.)

 

I love peanut butter. Probably more than I should. I can eat it by the spoonful straight from the jar, and often do. I love peanut butter sandwiches, peanut butter cookies…even peanut butter and bacon burgers, which I first got the guts to try a few years ago at Clocked here in Athens. (It sounds weird, I know, but they’re amazing!)

I could eat peanut butter every day, maybe at every meal, and be perfectly happy…

…so why on earth have I never thought to make peanut butter muffins?

Well, now I have, and let me tell you, these things are delicious, and despite the whole wheat and oats, they don’t taste healthy at all. They’re almost like dessert. (Actually, I did eat one for dessert tonight.)

What’s in it:

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/4 cup peanut butter
  • 3/4 cup fat-free Greek yogurt
  • 1/2 cup milk
  • 1/4 cup of your favorite jam or jelly

Step-by-step:

  • Preheat your oven to 400°F.
  • Prepare 12 muffin cups. (You might want to make a point to use paper liners or a little extra cooking spray/butter for these because they’re a tad stickier than my normal recipe.)
  • Mix the oats, flour, baking powder, baking soda, salt, and brown sugar in one bowl.
  • In another bowl, beat the eggs. Whisk in the peanut butter, then the yogurt, then the milk.
  • Combine the wet and dry ingredients, then divide the batter into your 12 muffin cups.
  • Top each muffin with a spoonful of jelly. Then, use a toothpick to swirl your jelly around in the batter.
  • Bake for about 15-20 minutes.
  • Let the muffins cool (at least a little), and then enjoy (preferably with a tall glass of milk).

About the jelly: I didn’t swirl mine enough, and it kinda sunk from the tops of my muffins down to the bottoms, making for some pretty gooey, messy undersides. They were still delicious, but the jelly wasn’t really dispersed throughout the muffin like I wanted it to be, and my fingers did get a little sticky.

Again, about the jelly: I used FROG jam. It isn’t made of frogs, I promise!–just fig, raspberry, orange, and ginger. These would be delicious with regular old grape or strawberry, though, or any other jam or jelly.

I’m really looking forward to breakfast this week. 🙂

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muffins for Monday – base recipe #3 – whole wheat oatmeal muffins

This might be my favorite muffin recipe because I can make it even if I don’t have any good fresh fruit or vegetables to throw in, plus it’s really easy to adapt. (This one is also lower in fat than the first two because it doesn’t contain butter. Not that I have anything against butter, and you could certainly add some if you want to make these extra moist. Or, you could just butter them afterwards like Micah always does.)

What’s in it:

  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 2 eggs
  • 3/4 cup fat-free Greek yogurt
  • 1/2 cup milk

Step-by-step:

  • Preheat your oven to 400°F.
  • Prepare 12 (yes, 12!) muffin cups for action.
  • Mix the oats, flour, baking powder, baking soda, salt, and brown sugar in one bowl.
  • In another bowl, beat the eggs, add the yogurt, then add the milk.
  • Combine the wet and dry ingredients, then divide into your 12 muffin cups.
  • Bake for about 15-20 minutes. Then, well, you know what to do.

Why I like these: they’re like a blank canvas, just waiting for inspiration to strike!

The first time I made this recipe, I added a cup of chopped walnuts and 2 tablespoons of orange zest to the dry ingredients, and I substituted orange juice for the milk. The result? These yummy, nutty, orange-y babies:

(Yes, I ate a couple of bites of this one before I realized I ought to snap a photo. It just smelled so heavenly, I couldn’t resist!)

The second time I made this recipe, I added 1/2 cup cocoa powder to the dry ingredients and about 3/4 a cup of dried cranberries at the end. No photos of this variation, but they were pretty yummy.

My favorite version so far? Add 1/2 tablespoon lemon extract to the wet ingredients OR a few tablespoons of lemon zest to the dry. At the end, fold in 1/3 of a cup of sunflower seeds. (I used the unroasted, unsalted variety, but I’ll bet the roasted and salted kind would give these muffins a yummy salty-sweet kick!)

I’m calling this batch “sunshine muffins,” and not just because they’re such a lovely golden brown. The flavor last week was lemon and sunflower seeds, and after trying one of these babies I can say that it did indeed brighten my day.

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muffins for Monday – base recipe #2 – sweet potato muffins

I baked these due to a crazy excess of sweet potatoes in my house last fall, but you could easily make some delicious substitutions.

What’s in it:

  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 4 tablespoons room-temperature butter
  • 1/2 cup brown sugar
  • 2 eggs
  • 3/4 cup fat-free Greek yogurt
  • 2 pounds cooked, mashed sweet potatoes
  • 1/2 teaspoon vanilla extract
  • 1/2 cup orange juice

Step-by-step:

  • Preheat your oven to 350°F.
  • Get 16 muffin cups ready (see my earlier muffin post about this).*
  • In one bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • In a bigger bowl, cream together the butter and sugar. Beat in the eggs, then the yogurt, then the sweet potatoes, then the vanilla and orange juice.
  • Mix the wet and dry ingredients together.
  • Divide the batter into your 16 muffin cups.
  • Bake for about 20-25 minutes, cool, and enjoy!

This recipe tastes like Thanksgiving to me, but you could substitute other fruits/veggies and spices to make it taste like whatever holiday you like. 🙂

* My apologies for the strange 16-muffin yield of this recipe! The problem with winging it is that you don’t always end up with a “normal” number of servings.

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