Tag: muffin tin

Blueberry-Oatmeal Muffins

by Pam on February 27, 2014

I decided to surprise my kids with a tasty and healthy after school snack. I found a Betty Crocker recipe for these muffins and gave it a try. I adapted the recipe by using Greek coconut yogurt instead of plain and I used coconut oil instead of canola. After getting the batter together it seemed way too thick (probably because I used Greek yogurt) so I added an extra egg. The muffins smelled delicious while they baked and turned out to be really pretty. My kids had huge smiles on their faces when they were greeted with a plateful of these muffins when they got home from school. They both said they were moist and “super tasty”. They asked if they could have them for breakfast in the morning – I guess that means they were a hit.

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray (I used coconut oil cooking spray).

Combine the flours with the baking soda and salt then mix well. In a large bowl, combine the yogurt with the oats along with the eggs, brown sugar, and coconut oil then mix well. Add the flour mixture to the yogurt mixture and mix until just combined. Add the blueberries and mix gently. Evenly scoop spoonfuls into the prepared muffin tin – it will be thick.

Place into the oven and bake for 18-20 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let them sit for a few minutes before removing them from the tray and placing them on a cooling rack. Enjoy.

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Blueberry-Oatmeal Muffins

Yield: 12

Prep Time: 10 min.

Cook Time: 18-20 min.

Ingredients:

2/3 cup whole wheat flour
2/3 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup of Greek coconut yogurt
1 cup of oats
2 eggs
1/2 cup of brown sugar, packed
1/4 cup of coconut oil, melted
1 cup of fresh blueberries (if you use frozen, do not thaw)

Directions:

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray (I used coconut oil cooking spray).

Combine the flours with the baking soda and salt then mix well. In a large bowl, combine the yogurt with the oats along with the eggs, brown sugar, and coconut oil then mix well. Add the flour mixture to the yogurt mixture and mix until just combined. Add the blueberries and mix gently. Evenly scoop spoonfuls into the prepared muffin tin – it will be thick.

Place into the oven and bake for 18-20 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let them sit for a few minutes before removing them from the tray and placing them on a cooling rack. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Betty Crocker

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Low Fat Peanut Butter Banana Muffins

Sunday mornings are a little better when I make these deliciously moist muffins. These muffins make a regular appearance in my home whenever I have ripe bananas I need to use up. Everyone loves them around here – if you try them you’ll know why!

I resurrected this recipe from the archives for those of you who haven’t tried these yet. They are so good, and quite popular here. When I first created this recipe, I found the best way to get the peanut butter taste without the added fat was to use use Better’n Peanut Butter^[1] which I find at Trader Joe’s. You could also use PB2^[2] if you wish. I put a little extra peanut butter in the center of each muffin to give you the extra peanut butter flavor with every bite. Of course, if you wish to use regular peanut butter that’s fine too, only you’ll have to adjust the nutritional info.

Peanut Butter Banana Muffins
Gina’s Weight Watcher Recipes
Servings: 12 • Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 161 • Fat: 3 g • Protein: 3.9 g • Carb: 31 g • Fiber: 1.6 g • Sugar: 13 g
Sodium: 104 mg

Ingredients:

3 ripe medium bananas
1/3 cup unsweetened apple sauce
1 1/4 cups unbleached all purpose flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter, softened
1/3 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
10 tbsp Better’n peanut butter (divided into 8 tablespoons and 2 tablespoons)

Directions:

Preheat oven to 325°. Line a muffin tin with 12 liners.
Mash bananas in a bowl, set aside.

In a medium bowl, combine flour, baking soda and salt with a wire whisk. Set aside.

In a large bowl cream butter and sugar with an electric mixer. Add egg whites, bananas, apple sauce, vanilla, and 8 tablespoons better’n peanut butter, and beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture, then blend at low speed until combined. Do not over mix.

Pour batter into muffin tin halfway, then add 1/2 teaspoon of the remaining better’n peanut butter^[3] into each muffin well. Top off each muffin with remaining batter, and bake on the center rack for 25 minutes, or until a toothpick inserted in the center comes out clean.

References

^{^} Better’n Peanut Butter (www.amazon.com)
^{^} PB2 (www.amazon.com)
^{^} better’n peanut butter (www.amazon.com)

Carrot Spice Muffins

by Pam on January 27, 2014

It was cold and overcast today which made me in the mood to bake. My kids wanted muffins so we found a delicious look recipe on Taste and Tell^[1] for some carrot spice muffins with some coconut, toasted pecans, and a few raisins. I also used melted coconut oil instead of vegetable oil. The muffins turned out fluffy, moist, and flavorful. My kids each gobbled up two and asked if they could have more for breakfast tomorrow.

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour together with the white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, in a large bowl. In another bowl, mix the melted coconut oil with the milk, eggs, and vanilla until well combined. Gently add the egg mixture to the flour mixture and stir until just combined. Add the carrots, coconut, raisins, and pecans then mix well. Evenly scoop spoonfuls into the prepared muffin tin. Top each one with a little shredded coconut.

Place into the oven and bake for 22-25 minutes, or until a tester inserted into the center comes out clean. Let them sit for a few minutes before removing them from the muffin tray and placing them on a baking rack to cool. Serve and enjoy.

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Carrot Spice Muffins

Yield: 12

Prep Time: 10 min.

Cook Time: 22-25

Total Time: 32-35 min.

Ingredients:

2 cups flour
1/2 cup sugar
1/3 cup brown sugar
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of nutmeg
Pinch of cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup melted coconut oil
2 large eggs
3/4 cup milk
1 tsp vanilla extract
1 cup carrots (about 3, peeled and trimmed), shredded
1/2 cup sweetened coconut, shredded
1 snack sized box of moist raisins
1/3 cup pecans, toasted & chopped

Directions:

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour together with the white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, in a large bowl. In another bowl, mix the melted coconut oil with the milk, eggs, and vanilla until well combined. Gently add the egg mixture to the flour mixture and stir until just combined. Add the carrots, coconut, raisins, and pecans then mix well. Evenly scoop spoonfuls into the prepared muffin tin. Top each one with a little shredded coconut.

Place into the oven and bake for 22-25 minutes, or until a tester inserted into the center comes out clean. Let them sit for a few minutes before removing them from the muffin tray and placing them on a baking rack to cool. Serve and enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Taste and Tell

References

^{^} Taste and Tell (www.tasteandtellblog.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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