Today is the first day of fall and aren’t we all thinking about comforting casseroles, warm soups, and pumpkin everything? I’m sharing this list of fall foods again became it’s full of all the BEST recipes for this season!
Continue reading “Roll Call of Fall Favorite Foods”Tag: Muffins
Oatmeal Chocolate Chip Greek Yogurt Muffins
Once a week I like to indulge in a breakfast with a little something sweet. I recently came across a recipe that I loved! Also, muffins with a struesel topping are always a favorite of mine. That crunchy, sweet topping adds a nice crunch and sweetness that make them perfect for breakfast or snacking.
Continue reading “Oatmeal Chocolate Chip Greek Yogurt Muffins”Flourless Banana Peanut Butter Muffins
A super fast post today with a delicious flourless muffin you must make!! A friend recently shared this recipe with me and I made them IMMEDIATELY. We loved them and my very finicky grandson ate THREE!
You don’t have to be on a gluten-free diet to enjoy these! They have protein in the peanut butter, banana, honey and leavening. That’s it!
Super moist and yummy!
The recipe came from Averie Cooks. Check out the simple ingredients and instructions. She’s got lots of great looking recipes!
Now go bake some!
Do your friends share great recipes with you? What have you tried recently?
Oh-So Moist Pumpkin Muffins
Saturday afternoon found me happily not busy after a very busy week. It was a very cool fall day, and I was home alone. My mind went to one of my favorite activities – baking. I needed to have something for Sunday breakfast, and also wanted to send something over to my neighbors. So, I decided to venture out and try a new Pumpkin Muffin recipe! I have my old standby that I still love, but, like anything else, I wanted to try something new!
The recipe I found calls for Coconut oil, which I’ve just started using this year. It doesn’t make the muffin taste like coconut – it just gives a great texture! Don’t be afraid to try it, but if you don’t have any or don’t want to use it, you can use vegetable oil instead. If you’ve ever had a dry muffin, you know you never want to go there. ever.again. But these are Oh-SO MOIST!
My husband came home when these had just cooled. When he’s home, he really watches his sweet/bread intake, but he ate four of the little ones I baked without blinking an eye! That’s when I knew I needed to share this recipe and my tweaks with you!
Oh-So Moist Pumpkin Muffins
Makes about 18 Regular sized muffins
Ingredients:
1 3/4 cups all purpose flour
1 cup sugar
1/2 cup dark brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon Pumpkin Pie spice
2 eggs
1 15 ounce can pure pumpkin puree
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
Coarse sugar crystals – optional
Directions:
Preheat the oven to 375 degrees. Spray muffin pan with cooking spray.
Measure out the flour, sugars, baking soda, salt and spices in a medium bowl and whisk together. Set aside.
In another bowl, whisk together the eggs, pumpkin puree, coconut oil and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir together. Do not over mix, just stir until all the dry ingredients are mixed in completely.
I use an ice cream scoop to distribute the batter into each muffin cup. They will be nearly full. This will help give your muffins a nice rounded top. Sprinkle with sugar crystals for a nice little crunch on top.
Bake your muffins for 20-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
I like putting these in the muffin tin, rather than papers because it also made the edges of the muffins a little crispy – which we love.
I hope you’ll try these if you get a little time in the kitchen this week (they don’t take long at all!). Like me, you may be replacing your “standby recipe” with this one!!!
With love from my country kitchen,
Week-Long Muffin Batter
Coming up with a great breakfast is difficult to me. Oh, I know there are lots of options – French Toast, waffles, omelets, etc., but most people don’t have time to be stirring up great recipes first thing in the morning, myself included. The best way to have a something good is to prepare ahead.
Years ago, I found a Bran muffin recipe that you stir together and put in the fridge. I call them Morning Glory Muffins because they make the morning glorious!!!! The batter stays fresh for a week! During that week, you can heat up the oven, bake up as many as you need without having the work and mess first thing in the morning. These are healthy and delicious! This month during Sabbatical, I mixed up the batter and it was a great addition to my yogurt and fruit. I took some batter with us when we went to Pigeon Forge for a few days, and it was great to have it all ready to bake!
Here’s the simple recipe:
Morning Glory Muffins
Ingredients
- 1/2 cup boiling water
- 1/2 cup bran cereal (not flakes, preferably a wheat bran)
- 1/3 cup (vegetable oil
- 1 large egg
- 1 1/4 cups
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup raisins
- 1 1/4 cups buttermilk
- 1/4 cup brown sugar
- 1 1/2 cups bran cereal – not flakes. (Though they say “not flakes” that’s what I had on hand and used, and they turned out great!)
- 1 – 2 tsp Grated Orange peel
Instructions
- In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg.
- While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins.
- In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture and orange zest. Cover the batter and refrigerate it overnight.
- When you’re ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge.
- Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup.
- Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean.
- Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.
If you want a nice hot muffin without having to be in the kitchen more than a few minutes, this recipe will be your morning glory, too!
With love from my country kitchen,
RefreshHer 