Posts filed under ‘muffins’
Sometimes I wonder why I haven’t tried certain combinations before. Like strawberry banana muffins, for instance. Strawberry-banana is by far my favorite yogurt flavor and smoothie flavor, so why hadn’t I tried it in muffins before? Well, I’m glad I finally did. The strawberries create little juicy pockets and double to keep the muffins moist. Yum. If you’re looking for a new muffin to try I would recommend these, especially while fresh strawberries are in season.
Strawberry Banana Muffins
2 1/4 Cup of flour
1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 Cup fresh strawberries, diced
3/4 Cup brown sugar
1 stick of butter, melted
2 large ripe bananas, mashed
1 tsp vanilla
Preheat oven to 350 degrees. Line muffin pan with 18 paper liners.
In a large bowl combine the flour, baking soda, baking powder, salt, and cinnamon. After mixing, gently fold in the strawberries, making sure to coat them with flour.
In another large bowl, combine the brown sugar, eggs, butter, bananas, and vanilla until mixed thoroughly. Slowly combine the wet mixture into the dry mixture, stir until just combined – do not over mix the batter or you will have tough muffins
Fill the muffin cups with the batter, place in the oven and bake for 22-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool.
Source: The Crepes of Wrath
Since my internship is in full swing, most days I leave the house by 6:30am. I am a big breakfast eater (mostly cereal), but leaving so early in the morning makes it hard to get my cereal in! I wanted to make something that I could just grab and eat. I saw these and thought they would be delicious, and they were! In fact, Joe said they were out of sight! Little did he know that they were good for him . I will definitely be trying these with all different kinds of fillings.
1 ½ Cups all-purpose flour
½ cup sugar
2 ½ tsp baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
⅔ cup vanilla fat-free yogurt
¼ cup butter, melted
3 Tbsp low-fat milk
1 large egg, lightly beaten
¼ cup strawberry jam
1 Tbsp sugar
½ tsp ground cinnamon
In a large bowl combine flour, sugar, baking powder, cinnamon, and salt with a whisk. Make a well in the center of the flour mixture and set aside. In a smaller bowl combine melted butter, yogurt, egg, and milk whisking well. Add yogurt mixture to the flour and combine until just moistened.
In a greased muffin tin place 1 Tbsp of batter at the bottom of each muffin hole. Top with 1 tsp of strawberry jam. Top evenly with leftover batter. Combine remaining sugar and cinnamon and sprinkle evenly over batter. Bake at 375 for 15 minutes. Cool 15 minutes before removing to a wire rack.
Yields 12 muffins, 4 points per serving
Source: Cooking Light
With summer in full bloom I found myself with an abundance of blueberries. While I love to eat them in my cereal, use them in smoothies, and eat them by themselves for an afternoon snack I especially love yummy blueberry muffins. This recipe is a light version of my favorite muffin. With only 192 calories they make the perfect breakfast or afternoon snack. I was skeptical of this recipe, but it really delivered. It may even replace my old standby . This recipe also serves as my submission to Tasty Tools for August utilizing the whisk. This event is hosted by the talented Joelen.
2 C. all-purpose flour
¾ C. sugar
1 Tbsp baking powder
½ tsp salt
½ tsp ground cinnamon (I doubled this)
1/8 tsp ground nutmeg (I omitted)
1/8 tsp ground cloves (I omitted)
1 ½ C. fresh blueberries
1 Tbsp all-purpose flour
1/3 C. Butter softened
1 (8-oz) block fat-free cream cheese (I used reduced fat)
½ C. milk (I used skim)
2 large eggs
1 tsp vanilla extract
1 ½ tsp turbinado sugar
Preheat oven to 425
Combine flour, sugar, baking powder, salt, cinnamon, nutmeg (if using), and cloves (if using) into a large bowl, stiring with a whisk. Make a well in the center of the mixture.
Place blueberries in a small bowl. Sprinkle 1 Tbsp flour over blueberries and toss to coat.
Place butter and cream cheese in the bowl of your mixture attached with the whisk attachment. Beat at high speed for 1 minute or until blended. Add milk, eggs, and vanilla to butter mixture and beat. Add butter mixture to the flour mixture and stir just until moist. Gently fold in blueberry mixture. Spoon batter into 14 muffin cups coasted with cooking spray. Sprinkle 1 ½ Tbsp turbinado sugar evenly over each muffin.
Bake at 425 for 15 minutes or until muffins spring back when touched lightly in the center. Cool in pans for 5 minutes before transferring to a wire rack.