Category Archives: Muffins

Pecan Crumble Rhurbarb Muffins

I don’t know about you but I am counting down the days until spring. But despite the time frame it still continues to pour down snow in western Pa. For those of you not counting. It’s about 19.4 days according to my phone.

These muffins have one of my favorite spring ingredients …. Rhubarb. I still have some leftover in the freezer from last year. I figure why continue to hoard when I know it will be in abundance very soon.

This recipe yields 12 standard muffins using a size 60 scoop the portion.

Prep Steps

Preheat oven to 375 and paper lined muffin tins and spray with cooking spray.

Ingredients:

3/4 cup whole wheat Pastry flour

3/4 cup ap flour

1 tsp vanilla extract

1/2 cup buttermilk plus 1/8 cup

1/2 tsp ground cinnamon

Pinch Ground nutmeg

2/3 cup of raw sugar

1/8 of a cup of ground flaxseed

1/8 of a cup of canola oil

One cup of diced rhubarb fresh or frozen that’s been thawed

Half a cup of candied pecans (chopped)

1 egg

1/2 tsp kosher salt

1/2 tsp baking soda

Topping

1/2 cup candied pecans (chopped) optional

Directions:

In a large bowl mix both flours, raw sugar, baking soda, salt, flaxseed, cinnamon, and nutmeg. Set aside.
In a small bowl mix together egg, oil, vanilla and butter milk.
Add the wet ingredients to the dry. Next to incorporate but be careful not to over Mix. Set aside.
Roll rhubarb into the chop the pecans to coat.
Now fold in the rhubarb into the wet batter.
Using a size 60 scoop place the batter evenly into the muffin tins.
Sprinkle each muffinwith 1-3 teaspoon of chopped the cannied pecans. Optional
Bake at 375 degrees for 20 minutes. Or
Until toothpick comes out clean.

Chai Spice Muffins

Last night we watched the movie the 100 Foot Journey which was probably the best movie I watched all year. The movie inspired me to use some of my favorite spices (Cinnamon, Cardamom, Clove, Pepper). In fact I start my day every day with a hot Chai Tea with a splash of skim milk.

Ingredients
1 cup All-purpose flour
1/2 cup whole wheat pastry flour
1/2 tsp ground cloves
1/2 tsp ground Vietnamese cinnamon
1/2 tsp ground ginger
1/2 tsp cardamom
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
2/3 cup skim milk
1/2 tsp Mexican vanilla
1 1/2 tsp baking powder
1/4 cup natural applesauce (no sugar added)
1/4 cup canola oil
2/3 cup raw sugar
1 large egg (farm fresh or England’s best)

This recipe yields 12 standard size muffins using a size 16 scoop and filling with scant amount of batter.

Directions:
Preheat the oven to 350 and 23 muffin tins with paper liners and spray with cooking spray to prevent sticking.

1. Mix with whisk all dry ingredients ( spices, salt, baking powder, flours) together in medium bowl. With the exception of the sugar.

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Set aside.

2. In a medium to large bowl mix together oil, applesauce, vanilla, sugar, and milk.

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Add egg and whisk to incorporate.

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3. Add dry ingredients into wet using a spatula.

Mix well to incorporate.

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4. Portion out perfectly the batter into the prelined muffin tins.

5. Place in preheated oven at 350 degrees for 18 to 20 minutes or until toothpick comes out clean.

6. Remove muffins from pan right away be carful not to burn you hands and set the muffins on wire rack to cool.

Enjoy with your favorite chai tea ! It cannot think of a better way to start the New Year… let’s spice this year up!

Rhubarb Cinnamon Muffins

I cut down the rest of my rhubarb this morning which yielded about 20 cups and 74 ounces chopped ! I Decided I’ll be making jam later this afternoon but as for this morning I’m baking some muffins.

Ingredients:
1/2 cup finely chopped fresh rhubarb
1/2 cup unsweetened applesauce
1 tsp high quantity cinnamon
1/2 cup raw sugar
2 TB ground flaxseed
2 TB canola oil
1 tsp pure vanilla extract
1 farm fresh egg
2/3 cup low fat buttermilk
1/4 tsp kosher salt
2 tsp baking powder
1 cup AP flour
1/2 cup Whole Wheat Pastry Flour
cinnamon and sugar for sprinkling (optional)

Yields 12 muffins!

Preheat oven to 400 degrees and spray muffins tins lined with either paper liners or silicone liners.

Directions:

1. In a large bowl mix flours, flaxseed, sugar, baking powder, salt, cinnamon. Set aside.

2. In a separate bowl mix egg, buttermilk, vanilla, applesauce, & canola oil.

3. Add liquid batter to dry mix. Be careful not to over mix.

4. Fold in chopped rhubarb.

5. Portion out batter into muffin tins by using a number 16 scoop.

6. Bake for 20 minutes or until tooth pick comes out clean.

Enjoy!

Zucchini & Raisin Whole Wheat Muffins

It’s that time of year! We have zucchini coming out of our ears! This rain has sure helped! My previous boss gave me a zucchini cookbook from our hometown’s garden club. There are oodles of zucchini muffin recipes in the book. I found one of interest and made some modifications to lighten up the calories in these muffins! I made them for my sister and nephew for breakfast this weekend. I added raisins since that’s my nephews favorite snack and the only way I can get him to eat them.

Yields: 12 standard muffins and 6 mini muffins (I love the mini for east tasting & the perfect size for my toddler aged nephew).

Ingredients:
1 1/2 cup whole wheat pastry flour
1/2 cup almond meal
1 TB baking powder
1/2 tsp kosher salt
1 tsp Vietnamese ground cinnamon
1 pinch of ground nutmeg
2 egg whites (local when possible)
1/4 cup local honey
1/4 canola oil
1/2 tsp pure Mexican vanilla extract
1 cup shredded (not pealed) zucchini
1/2 cup raisins
3/4 cup skim milk
Cinnamon & sugar to sprinkle

1. Preheat oven to 375 degrees and line muffin tins with paper liners or silicone cups and spray with cooking spray.
2. Place flour, almond meal, baking powder, salt, cinnamon, & nutmeg in a medium bowl.

3. Whisk to incorporate.

4. In a separate large bowl mix milk, vanilla, egg whites, honey, & oil until combined.

5. Add dry blend into wet mixture.

6. Whisk to incorporate, leaving no dry residue.

7. Add raisins and zucchini.

Fold in with spatula to incorporate evenly.

Use a size 16 to scoop out standard muffins and a size 60 scoop for minis.

Sprinkle with cinnamon and sugar (optional). Bake standard muffins for 20 minutes or until tooth pick comes out clean. Bake minis for 8 to 9 minutes.

Leave in pan for 5 minutes and remove and let cool on wire rack.

Enjoy with some apple butter !

Nutella Almond Meal Banana Mini Muffins

Tomorrow we are having one of our quarterly meetings at work. I always bake a sweet treat for the team. Yesterday I made my banana crunch muffins for a coworker’s birthday and I still had some leftover ripe bananas. I didn’t want to make the same recipe and wanted to add some chocolate to the party.

This recipe yields 27 mini muffins

Ingredients:
1/2 cup almond meal
1/2 cup AP Flour
1/4 cup Whole wheat pastry flour
1 TB canola oil
3 TB Nutella
1 TB Dutch Cocoa
1/2 tsp pure vanilla
1/2 cup buttermilk
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup 1/8 cup raw sugar
1/4 cup egg substitute (or two egg whites)
1 medium ripe banana mashed

Preheat oven to 350 degrees

Line 27 mini muffin vessels with paper liners and spray with cooking spray.

Sift flour, almond flour, cocoa, salt, baking powder, baking soda in medium bowl. Set aside.

In a separate bowl mix buttermilk, egg substitute, oil, vanilla, sugar, banana, and Nutella.

Mix the liquid batter until thoroughly combined.

Now gently add dry ingredients to liquid batter.

Whisk until there is no dry residue present. This is why I like to use the clear bowl, to make sure all the dry ingredients have been well incorporated.

Portion out using a size 60 scoop into your pre-line and sprayed baking tins.

Bake for 10 to 11 minutes. Check using toothpick method. Place toothpick in the center of the muffin and remove quickly to see if toothpick comes out with no liquid residue. If toothpick comes out clean remove pan from oven. However if any wet residue still remains on toothpick let muffins bake another minute and check again.

Remove from pan immediately.

Allow to cool on wire racks.

Enjoy

Churro muffins… I miss Mexico

My husband and I just got back from Mexico! One of his favorite foods to eat during our adventure were the churros! I wanted to surprise him by making this treat after our long day of traveling yesterday. This is my take on the churro as a muffin (which traditionally churros are fried doughnut like sticks). I added some fiber with the whole wheat pastry flour and used a more heart healthy fat instead of butter or vegetable shortening in the dough batter. I also added a special touch with vanilla and I know traditional churros are not made with vanilla but I had to add it to kick the recipe up a notch!

Not to mention I couldn’t wait to use our Mexican vanilla!! Let me just say that I would make a trip to back to Mexico just to buy this type of vanilla for the flavor it brings to everything you add it to!

Ingredients:
1/2 tsp Mexican vanilla pure
1/2 tsp nutmeg ground
1/4 tsp cinnamon ground
1.5 cups of cake flour
1.5 cups of whole wheat pastry flour
1/2 cup raw sugar
1/2 cup sugar
1 TB baking powder
1 tsp kosher salt
2/3 cup canola oil
2 farm fresh eggs
1 cup skim milk

Topping

2 TB butter unsalted melted
Cinnamon & sugar blend
1/4 cup for for cinnamon sugar blend
1 1/2 tsp for cinnamon sugar blend

Directions:

Preheat oven to 325 degrees

Line 18 muffin tins with silicone liners and spray with cooking spray to prevent sticking set aside.

In a medium bowl mix together flours, baking powder, salt, nutmeg, and cinnamon. Set aside.

In a separate large bowl whisk together oil, sugars and vanilla.

Add dry ingredients into wet batter in three increments. Alternating dry with milk.

Whisk together well after each addition.

Everything should be incorporated without any dry residue remaining in the bowl. Before moving on.

Portion out equal amounts into each muffin cooking sprayed liner. If you use a size 60 scope the recipe will yield 18 muffins.

Bake muffins at 325 degrees for 26 to 28 minutes (or until toothpick comes out clean).

Let muffins cool in pan for 5 minutes.

In the meantime in a microwaveable shallow dish melt butter in microwave ( 30 to 45 seconds) until liquid.

In another small shallow bowl mix cinnamon and sugar together preferably in a similar bowl.

Once muffins have cooled slightly in the tins (as mentioned above for 5 minutes), dip muffin top in butter quickly and let excess butter drip off.

Then dip into cinnamon and sugar blend.

Enjoy!

Apple Butter & Pecan Wheat Muffins

I love trying to repurpose foods. Since I made so much apple butter in the fall, when I came across this recipe, I had to try it, of course I had to tweak a few things to add some extra fiber and decrease the saturated fat. These muffins are very moist and no one will miss the unwanted fat!

Ingredients:

1 cup whole wheat pastry flour
3/4 cup all purpose flour
1/3 cup granulated sugar
1/2 tsp ground cinnamon
1/4 kosher salt
2 tsp baking powder
1/8 tsp allspice
1/8 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup apple butter
1/4 cup canola oil
1/4 cup egg substitute
3/4 cup skim milk

Topping
1/2 cup of chopped candied pecans

Directions preheat the oven to 450 degrees and line muffin tin with either silicone or paper liners and spray with cooking spray. Set a side.

Place first nine ingredients in a large bowl and whisk to incorporate

In a separate bowl place milk, egg substitute, canola oil, and apple butter, and whisk to incorporate.

Pour the liquid batter into the dry ingredients.

Fold the liquid ingredients into the dry.

Scoop batter using a 4 oz scoop into standard muffin tins.

Sprinkle the muffins with 2 tsp of the chopped pecans.

Place in oven and bake for 15 to 18 minutes until tooth pick comes out clean.

Remove from tins and let completely cool on wire rack.

Cornbread Muffins Gluten Free

My husband’s mom is cutting the gluten out of her diet. Last weekend we were fortunate to have them over for supper after the hockey game. Making gluten-free options is easier than you might think. Traditionally cornbread is made without all-purpose flour (which contains gluten). Since this recipe does not contain any gluten and is made with cornmeal it yields a denser product. The buttermilk makes these muffins very moist. I think next time I might add some pickled jalapeno for an extra kick.

Ingredients
1/4 cup of egg substitute
1 tablespoon of raw sugar or honey
2 cups of yellow cornmeal
1 1/2 cups of buttermilk (preferably fat-free)
1/2 teaspoon of kosher salt
1 teaspoon of baking powder
1/4 of a small onion finely grated
3 tablespoons of canola oil

Directions:

Preheat oven to 350.

Prepare 12 muffin tins
with paper liners and spray with cooking spray to prevent sticking.

Place cornmeal, baking powder, salt and sugar in a medium bowl. Mix until combined.

Add butter milk and egg substitute .

Whisk until Incorporated however be careful not to overmix.

Fold in grated onion.

Using a heaping size 16 scoop to perfectly portion your muffins place into the prepared tins.

Bake for 18 to 20 minutes or until toothpick comes out clean.

Allow the muffins to cool in tin for one minute.

Enjoy ! This recipe goes well with my Mom’s chili http://www.apinchofluv.com/wordpress/?s=Chili&submit=Search

Nutrition Facts Corn Bread Muffins Gluten Free
12 Servings

Amount Per Serving

Calories		106.5

Total Fat		2.4 g

	Saturated Fat	0.4 g

	Polyunsaturated Fat	0.7 g

	Monounsaturated Fat	1.0 g

Cholesterol		1.2 mg

Sodium		146.1 mg

Potassium		146.7 mg

Total Carbohydrate		18.8 g

	Dietary Fiber	1.5 g

	Sugars	1.6 g

Protein		3.2 g


Vitamin A	1.0 %

Vitamin B-12	1.1 %

Vitamin B-6	3.6 %

Vitamin C	0.6 %

Vitamin D	0.0 %

Vitamin E	2.0 %

Calcium	5.5 %

Copper	2.1 %

Folate	1.7 %

Iron	4.2 %

Magnesium	7.3 %

Manganese	5.2 %

Niacin	3.8 %

Pantothenic Acid	1.7 %

Phosphorus	10.5 %

Riboflavin	5.2 %

Selenium	5.4 %

Thiamin	5.9 %

Zinc	3.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Apple Whole Wheat Muffins

I am a true believer of an apple a day will keep the doctor away! I am an avid follower of that saying. Here is an easy way to add some apple into your diet if have a love of apples like I am.

Ingredients:
1 cup of shredded apple ( no need to peel) you need they extra fiber !!
1 1/2 cup whole wheat pastry flour
1/2 cup raw sugar
1/2 tsp ground high quality cinnamon
1/4 tsp ground nutmeg
1 3/4 tsp baking powder
1/2 tsp salt
1/3 cup canola oil
1/4 cup egg substitute or 4 egg whites
3/4 cup (6oz) vanilla fat free yogurt
Zest of one small orange
1/2 tsp Mexican Vanilla or high quality vanilla
Cooking spray

Topping
Cinnamon and sugar to taste
Cooking spray

This recipe yields 12 muffins

Directions:

1. Preheat oven to 350. Line 12 standard muffin tins

2. Take flour, sugar, baking powder, salt, spices and zest of orange place in a large bowl and whisk together.

3. In a small bowl mix together yogurt, egg substitute, vanilla, and oil.

4. Pour liquid batter into dry ingredients.

5. Fold the batter together try not to over mix.

6. Add shredded apple.

7. Fold apples into batter.

8. Potion out using 2 oz scoop into lined and cooking sprayed
muffin tins.

9. Bake for 22-23 minutes on 350 degrees.

10. Let muffins cool in tin for 3 to 5 minutes remove from tin spray with cooking spray and sprinkle with cinnamon and sugar.

Enjoy!

Whole Wheat Buttermilk Cinnamon & Sugar Muffins

This recipe is one of my favorite muffin recipes. Cinnamon is one of the main staples spices in my diet. So anytime I can showcase a recipe incorporating cinnamon I do. My husband and I were lucky enough to catch up with one of our good friends yesterday while she was home for the holidays. She was asking me about a healthy item that she could have for Breakfast. I knew just the muffin, one she could make, freeze and take on the go for when she commutes to work on the public transportation in California. These freeze well and are amazing, not to mention are full of fiber to get you going and keep you full in the morning !

Yields: 14 standard muffins (using 2 oz (size 16 scoop) or 28 mini muffins (using number 60 scoop).
Ingredients:
1 cup of whole wheat pastry flour
1 cup of old fashion oats (not instant)
1/2 tsp Vietnamese ground cinnamon
1 tsp kosher salt
1/2 tsp baking soda
1 tsp baking powder
1 cup fat free or low fat buttermilk
1/8 cup Splenda brown sugar not packed
1 TB ground flaxseed
1/2 cup natural unsweetened applesauce
1/4 cup egg substitute or 2 egg whites
1 tsp Mexican vanilla
Cinnamon & sugar to sprinkle

Directions:
Preheat oven to 400 degrees. Spray with canola oil cooking spray 12 muffin tins. I use silicone tin but paper will work well as also.

1.Soak oats in buttermilk for ten minutes.