Category Archives: Muffins

YUM YUM!

Standard

____________________________________________________________________________________________

YUM YUM!

Chocolate Mud Muffins

Egg Free & Dairy Free

____________________________________________________________________________________________

We love reading here. We go through so many books. One we read quite often is the “If You Give A Moose A Muffin“. We actually have the treasury and have read them all. They are fun and they have songs and recipes included in each one. My girl wanted to try the “Chocolate Mud Muffins” one day. Since, my baby is now on an no dairy-no egg diet, I thought I would improvise a bit. I substituted the buttermilk for coconut milk and used safe chocolate chips. They turned out awesome! They were so good. As you can see from the picture, I made muffins and some mini donuts. Fun Fun!

DSC_0001

2 cups flour

1 1/4 cup sugar

1/3 cup cocoa

1 tsp cinnamon

1 1/4 tsp baking soda

1/2 tsp salt

1 1/4 cup buttermilk (I used coconut milk)

1/4 cup vegetable oil

2 tsp vanilla

Moose TreatsChoose 1 or more of these to total one cup:

– chocolate chips

– chocolate-covered peanuts

– chocolate-covered peanut butter pieces

Directions:

  1. Turn on oven to 400 degrees F. Make sure rack is in center of oven. Generously spray or grease muffin cups and the top of a tin.
  2. In a large bowl, with a fork or whisk, combine the flour, sugar, cocoa, baking soda, cinnamon, and salt. In a medium bowl, mix buttermilk, oil, and vanilla. Add the wet mixture to the dry mixture, then stir just until combined. In 2 or 3 strokes stir in moose treats. (Optional: hold back about 1/4 cup of moose treats to sprinkle on top)
  3. Divide the “mud” equally among muffin cups, then sprinkle the remaining treats on top, if you wish. (You can taste the batter – no eggs!) Bake about 25-30 minutes or until the tops are very well cooked.

 

Yields: 12 muffins

 ____________________________________________________________________________________________

Source: http://www.myreadablefeast.com/2007/02/27/give-a-moose-an-eggless-muffin/

____________________________________________________________________________________________

YUM YUM!

Standard

____________________________________________________________________________________________

YUM YUM!

Quinoa WOWBUTTER Chocolate Chip Muffins

Dairy Free – Nut Free

____________________________________________________________________________________________

I made these muffins when I was trying out a new quinoa recipe. I knew I would have leftover quinoa so I thought this was a perfect opportunity to use up the leftovers. They are dairy-free and nut-free as I used WOWBUTTER instead of peanut butter. I was pleasantly surprised how good they were and couldn’t really tell there was quinoa in them. They were really good the first day but didn’t stay fresh too long so I advise to eat them up quickly. They are perfect for snack time!

Quinoa Wow Butter Chocolate Chip Muffins- DF

 

1/4 cup quinoa
2/3 cup white wheat flour
2/3 cup white flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup brown sugar
1/4 cup wowbutter
1/4 cup unsalted margarine cut into small chunks (dairy free)
1 egg yolk, room temp
1 1/2 tsp. vanilla
2/3 cup dairy-free milk
1/2 cup chocolate chips dairy-free
2 egg whites, room temp

Directions:

  1. Fill medium saucepan with water and bring to boil on high heat.  Add quinoa, reduce heat, simmer until grains have popped open and appear translucent (about 12 minutes).  Drain grains in mesh strainer and rinse with cold water.
  2. Heat oven to 400.  Grease muffin tin.
  3. In medium bowl, whisk flours, baking powder, and salt.
  4. In large bowl with mixer on medium speed, beat together brown sugar, wowbutter, and margarine until smooth and creamy (5 minutes).  Beat in the egg yolk and vanilla until smooth, then beat in quinoa.  Reduce mixer speed to low and beat in milk.
  5. With rubber spatula, fold flour mixture into wet ingredients.  Fold in chocolate chips.
  6. In a clean, large bowl with mixer set on high speed and dry, clean betwers, beat the egg whites until soft peaks form (1 minutes).  Use spatula to gently fold the egg whites into the batter.
  7. Spoon each well of the muffin tin three-quarters full with batter.
  8. Bake the muffins until they’re brown and firm, about 20 minutes.  Turn the pan halfway through.  Cool in the pan for 5 minutes, then transfer to rack to completely cool.

Freezer

  • Place muffins on cookie sheet to flash freeze
  • Store frozen muffins in a freezer bag for up to 4 months
  • Defrost over night at room temperature
  • Bake again at 300 for 20 minutes or heat in microwave for 60 seconds.

 

____________________________________________________________________________________________

Source: http://milkallergymom.blogspot.ca/2012/09/quinoa-peanut-butter-chocolate-chip.html

____________________________________________________________________________________________

 

YUM YUM!

Standard

_________________________________________________________________________________________

YUM YUM!

Wild Blueberry Muffins

Dairy Free

_________________________________________________________________________________________

Cooking this week has been turned upside down. My youngest baby has been put on a No Dairy diet and I was feeling a little overwhelmed by it all. She has terrible eczema and we are wanting to find out what is causing it. The poor thing is having to wear tights in this warm/hot weather because she scratches whenever she can feel her bare legs. So, I have been on the hunt for new recipes that don’t require dairy products (thank goodness for Pinterest!) I made these muffins yesterday and they were delicious- very moist and lots of blueberries… yum! I used soy milk as a replacement and I was pleasantly surprised with how good they are. I will be posting more dairy free recipes as I go along if they are good 😉

DSC_0027

 

1-1/2 cups all-purpose flour (can sub whole wheat pastry flour for all or part)

1 Tbsp. baking powder

¼ tsp. salt

¼ cup brown sugar

¼ cup + 1 tablespoon granulated sugar, divided

2 tsp. lemon juice or apple cider vinegar + enough dairy-free milk alternative to equal ¾ cup

½ cup (4 ounces) egg substitute or 2 large eggs

2-1/2 Tbsp. grapeseed, canola, or melted coconut oil

2 cups Wild Blueberries

½ tsp. ground cinnamon

 

Directions:

  1. Preheat your oven to 400º and grease 12 muffin cups or line them with cupcake liners.
  2. Combine the flour, baking powder and salt in a large bowl.
  3. In a separate bowl, whisk together the brown sugar, ¼ cup of the white sugar, lemon or vinegar with the milk alternative, egg substitute and oil.
  4. Add the wet mixture to the flour mixture and gently mix just to combine. Be careful not to over mix.
  5. Fold in the blueberries.
  6. Combine the remaining 1 tablespoon sugar and cinnamon in a small dish.
  7. Divide the batter between the prepared muffin cups and sprinkle each muffin with the sugar-cinnamon mixture.
  8. Bake for 18 to 22 minutes or until firm to the touch.

 

Prep: 15 min.  Cook:  20 min.    Total:  35 min.

Yields: 12 muffins

 

_________________________________________________________________________________________

Source: http://www.godairyfree.org/recipes/old-fashioned-dairy-free-blueberry-muffins

_________________________________________________________________________________________

Yum Yum!

Standard

________________________________________________________________________________ 

Easy Pumpkin Muffins

________________________________________________________________________________

 

1 14 oz. can pumpkin

¾  cup white sugar

1 egg

1/3 cup melted margarine or butter

1 tsp. baking soda

1 tsp.baking powder

½ tsp.salt

½ tsp. cinnamon

½ tsp. nutmeg

1 ½ cups flour

1 cup raisins 

 

Directions:

  1. Mix the pumpkin, sugar, egg and margarine together. Set aside.
  2. In a separate bowl, mix together baking soda, baking powder, salt and flour.
  3. Mix wet and dry ingredients all together, and stir well!
  4. Pour into greased muffin tins, and bake at 350° for approximately 20 minutes.

Notes:

  • Optional- I put a crumbly coating on top. Mix some oatmeal, brown sugar and melted butter to make a crumbly topping and top muffins*
  • These are much more flavourful the next day, and they freeze very nicely too!

Yields: 12 large muffins

________________________________________________________________________________

Source: http://www.catcancook.com/easy-pumpkin-muffin-recipe/

________________________________________________________________________________

Yum Yum!

Standard

____________________________________________________________________________

Cranberry-Orange Muffins

with Streusel Topping

____________________________________________________________________________

2 cups flour

3/4 cup sugar + 1 Tbsp.

1 tsp. bak­ing powder

1/2 tsp. bak­ing soda

1/2 tsp. salt

1 1/4 cup fresh cran­ber­ries (slightly chopped)

1 egg

3/4 cup orange juice

1/4 cup veg­etable oil

2 tsp. grated orange rind

 

Direc­tions:

  1. Chop cran­ber­ries just a bit. Place in small bowl, mix with 1T sugar & set aside.
  2. In a large bowl, com­bine all dry ingredients
  3. Stir in chopped cranberries.
  4. In the small bowl, beat egg, add orange juice, oil, & orange rind.
  5. Add to dry ingre­di­ents and stir to combine.
  6. Pour into greased muf­fin tin or cup­cake liners.

For streusel topping:

  1. Mix together 2 T flour, 1/4 C sugar and cut in 1 T but­ter until mix­ture resem­ble course crumbs.  Sprin­kle on top of each muf­fin.  Add some tur­binado or dec­o­rat­ing sugar sprin­kles for extra “sparkle”.
  2. Bake at 400° for 15–20 minutes. 

____________________________________________________________________________

Source: http://www.momendeavors.com/2012/12/cranberry-orange-muffins.html

____________________________________________________________________________

Yum Yum!

Standard

Ok… so I am very new at this. I am playing around and wanted to figure out how I could do my recipes with different catagories. I looked online and found a tutorial. I figured it out- yay me! Problem is… I don’t want to fill up your boxes with just my recipe posts. I have a bunch of recipes I would like to transfer from a facebook page I started for “tried and true” recipes and don’t know how (and if) I can do it without you’s being notified everytime?  I would just like to do a small collection and then have recipes only on my”Menu Plan Monday” posts. Can anyone help me out?

_______________________________________________________________________________

Apple Carrot Muffins

________________________________________________________________________________
1 1/3 c. flour*
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
1 apple, peeled, cored and shredded
2 large carrots, peeled and shredded
2/3 c. shredded coconut
1/2 c packed brown sugar
1/2 c. sugar
2 eggs
1/4 c. canola oil
1/4  c. applesauce
1 1/2 tsp. vanilla


Directions

  1. In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. Stir in apple, carrots, and coconut.
  2. In another bowl, combine sugars, eggs, oil and vanilla. Stir into dry ingredients, stirring sparingly.
  3. Spray 12 muffin cups with non-stick cooking spray (or use liners). Divide batter among the 12 cups. Bake at 350 degrees for about 20 minutes.

 
Notes

  • *You can use part (1/2 cup) whole wheat flour

________________________________________________________________________________

Source: http://kimmccrary.blogspot.ca/2011/11/apple-carrot-muffins.html#.Ux-xZT9dWSo

________________________________________________________________________________