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Archive for the ‘Muffins’ Category

Since I’d just made a semi-traditional zucchini bread and still had some zucchini hanging out in the fridge, I decided to mix things up a little bit by adding in some chocolate to the equation.  I also wanted something that was easily portable for Lee to take into work.  Because I’m like that.  I make potent portables.  Yep.  Okay, feel free to groan there on that one.  Anyway, I thought about what else I had in the house and decided that chocolate and coconut would be a fine combination with a zucchini batter base.

Now, I DO think that it was a great combination and that these muffins were great and highly satisfying BUT I must say that I find myself drawn more to the Cinnamon Zucchini Bread.  WHYYYY?  Well, I actually enjoy a good old-fashioned zucchini bread, reminiscent of the olden days, way back in the 90s (yikes).  This recipe is more about the chocolate and coconut than the zucchini.  So just don’t expect a traditional zucchini bread flavor here and you’ll be a-okay.  With these muffins, you’ll be able to justify eating something chocolate-y because you’ll be getting your veggies in at the same time!  Right?  Right.

Chocolate Coconut Zucchini Muffins

2 cups shredded raw zucchini
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsweetened shredded coconut
1 tablespoon instant coffee granules
1/4 cup vegetable oil
1/2 cup plain Greek yogurt
3/4 cup granulated sugar
1/2 cup  dark brown sugar
2 large eggs
1 tablespoon vanilla extract

Preheat the oven to 350 degrees F and spray a six-cup jumbo muffin pan with nonstick cooking oil.

In a medium bowl, combine the flours, cocoa powder, baking soda, baking powder, salt, and coconut, then set aside.

In a large bowl, mix the oil, yogurt, sugars, eggs, vanilla extract and coffee granules.  Stir in zucchini.

Mix the dry ingredients into the wet ingredients.  Stir until just combined.  Divide the mixture evenly into the six muffin tins and bake in the oven for 30 – 40 minutes or until a toothpick can be inserted in the center and then be removed clean.  Remove from the oven and cool on a wire rack.

Adapted from inspired taste.

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Buzzed Bananas

This is round two of my banana haul.  I’m slightly obsessed with sweet breads so I sort of stuck to the same theme and went with a muffin recipe.  This recipe is nice because it’s not overly heavy but is incredibly satisfying.  I think it’s right up there with the banana bread that I just made.  Definitely give these a go — they’re perfect for breakfast or as a snack or even dinner if that’s how you roll.  I’m not judging.

Espresso Banana Muffins 

4 medium bananas, mashed
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/2 cup plain applesauce
1/4 cup milk
1 large egg
1 cup whole wheat pastry flour or whole wheat flour
1/2 cup all-purpose flour
2 teaspoons instant espresso powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup mini semisweet chocolate chips

Preheat the oven to 350 degrees F. Place liners in a 12-cup muffin pan.

In a large bowl, stir together the mashed bananas, sugars, applesauce, milk, and egg.

In a medium bowl, whisk together the flours, instant espresso powder, baking soda, baking powder, salt, and chocolate chips.  Add to the banana mixture. Stir until just combined.

Using a spring-loaded ice cream scoop or a spoon, fill each muffin cup about three-quarters full. Bake in the center of the oven for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Move the muffin pan to a cooling rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the cooling rack. Store muffins in an airtight container.  Feel free to freeze these if you won’t be using them within a few days.  Enjoy!

Recipe slightly adapted from Handle the Heat.

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I’ve been trying to stock the pantry with healthy fruit and have, therefore, had an abundance of it.  I may have subconsciously had ulterior motives when buying an overstock of fruit but that just means more posts for you!  We all win, yes?

I started thinking about baking some type of banana bread this past weekend, looking over at the pile of bananas on our counter.  Just a few more days and those would be perfectly mottled brown.  So I made the very conscious decision to leave the bananas untouched until they started showing the effects of their ripening skin condition.

Now, about a month back I was shopping in a little spice store and found a packet of matcha green tea powder.  I snatched up the powder, not really knowing what I would do with it but wanting to try something different.  So here we are, me with some ripe bananas and green tea powder, and you with a recipe for A Cup of Banana Tea Muffins.  How splendid!  And everything is so wonderfully subtle in these muffins that you can taste everything individually dancing on your tongue.

A Cup of Banana Tea Muffins

Yields: 6 large muffins

3/4 cup all-purpose flour
1/4 cup coconut flour
1/2 cup white whole wheat flour
1/2 teaspoon salt
1/4 cup coconut sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ginger
1/4 teaspoon nutmeg

5 small-medium bananas
1 tablespoon low fat sour cream
1 tablespoon canola oil
1 teaspoon pure vanilla extract
4 egg whites

Preheat oven to 350 degrees F.  Line a jumbo muffin tin or grease liberally.  Mix all of the dry ingredients in a large bowl with a whisk.  In a separate bowl, mix all of the wet ingredients together.  Add the wet ingredients to the dry ingredients and mix just until flour disappears in the batter.  Divide the batter equally among the six muffin cups.  Bake for about 30 minutes or until a toothpick inserted in the middle comes out clean.

Recipe adapted from Salt Bird.

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Mango Make These

pretty

Sunday always seems like the best day to bake something nice for breakfast.  It’s that “I think I might sleep in just a wee bit longer” day.  It’s a “I’m going to take my time” day.  It’s THE “I want to smell yummy things like cinnamon and sugar and fruit” day.  And lucky me, yesterday was the epitome of all those things.  With shopping!  YOW.

There was some mango in the fridge that needed to be used so I started thinking.  Should I eat the mango?  That would certainly be tasty.  Should I eat the mango with some vanilla yogurt?  Tastier.  Should I bake something with the mango?  TASTIEST.

And so the crumb-topped mango muffins were born.  These things filled the house with that nostalgic warm cinnamon smell, something like how you would imagine a stereotypical 50’s household would smell.  Always.

There was that smell and then there was the taste.  Ohhhhhhh my.  The muffin was moist without being heavy and the mango maintained its shape within to give a little boost to the texture.  The crumb topping was just an added bonus, as I think these muffins could stand well on their own.  Try making these on one of YOUR lazy Sunday (or Monday, Tuesday, Wednesday…) mornings.

fresh out

Crumb-Topped Tropical Mango Muffins

Yields: 6 large muffins

Batter:
1 cup all-purpose flour
1 cup white whole wheat flour
1 tablespoon baking powder
1/3 cup sugar
1/3 cup agave syrup
1 egg
1 cup almond milk (or any other milk)
1/4 cup canola oil
1 teaspoon pure vanilla extract
1 teaspoon pure lemon extract
1 tablespoon lemon juice
1 fresh mango, peeled, seeded and finely diced (about 1 1/4 cups)
4 tablespoons shredded unsweetened coconut

Crumb topping:
1/4 cup brown sugar
1/4 cup almond flour
1 1/2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter

DIRECTIONS

Preheat oven to 400 degrees F. Grease a 6-cup jumbo muffin tin or line with disposable liners.

First make the crumb topping. Combine the brown sugar, flours and cinnamon in a small mixing bowl. Cut the butter in with your fingertips or a pastry blender, processing until it has the consistency of wet sand. Set aside.

To make the batter, measure the flour, baking powder and sugar into a large mixing bowl and whisk well to combine. Add the agave syrup, egg, milk, oil, extracts, and lemon juice and mix just until moist. Gently fold in the mango and coconut, stirring just until combined.

Fill the muffin cups about 3/4 full, then top with the crumb mixture, dividing evenly between the cups (about 2 tablespoons each).

Place the pan on the middle rack in the oven and bake 25-30 minutes. Remove from oven and gently move muffins to a wire rack to cool fully.

crumby

fluffy

Recipe adapted from The Daily Dish.

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There was a war of words at work yesterday (oh the alliteration!) that erupted over the absence of pineapple upside cake in my life.  Marjorie’s thing is her pineapple upside down cake and she recently gave one to a co-worker of ours.  “WELL THEN,” I thought.  Eventually I brought it to her attention that she had forgotten my cake, at which she guffawed.  I then threatened to cut off her supply of all future baked goods AND stop handing over her beloved fruit of choice: THE BANANA.  She seemed non-pulsed by my threat and told me she would take her banana-getting business elsewhere.

Cut to today when, lo-and-behold, I find a full pan of pineapple upside down cake waiting for me at my desk.  I laughed a hearty, gleeful laugh.

Pineapples and Cherries - Yum

Bullseye!

But it was a whole pan’s worth and I knew better than to take that whole pan home.  I cut a slice to enjoy later and left the rest in the company kitchen.  Do you want to see the remains?  Of course you do!

The Aftermath

I think maybe some squirrels got in there.

Anyway, I guess I owe Marjorie a bunch of bananas.  And I owe YOU a recipe!  I asked Marjorie if she’d like to share her recipe and she told me that I could go for a hike.  And look at the Duncan Hines box.  I thought that I might instead make a variation and boy was I ever happy with it.  The crumb of the muffin was moist, yet airy, and tasted surprisingly buttery.  This is a fantastic handheld version of the classic!

Pineapple Right Side Up Muffins

Yields: 8 muffins

1 cup all purpose flour
2 teaspoons baking powder
3 tablespoons sweetened coconut
1/2 cup sugar
1/4 cup buttermilk
1/4 cup oil
1 egg
3/4 cup pineapple chunks (I bought a whole pineapple and cut fresh chunks but you could most certainly use the canned stuff)
8 maraschino cherries

Preheat oven to 350 degrees Farenheit.  Mix the flour with the baking powder then mix in the sugar and coconut.

In a separate bowl beat the egg, oil, and buttermilk together until well blended.

Add the liquid mixture to the flour mixture, mixing until you can no longer see any flour.  Add in the pineapple to your mixture and stir until incorporated.

Spoon the mixture into a muffin pan fitted with liners.

Bake for 17-20 minutes or until a knife inserted at the center of a muffin comes clean.  I would recommend checking the muffins at 15 minutes just to see where they’re at.  They should be nicely golden by the time they’re done.

Take them out of the oven and gently press a maraschino cherry into each muffin.  Let cool and enjoy!

Look at that color!

Pineapple Right Side Up Muffins

Recipe source adapted from The Mistress of Spices.

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