Posts Tagged "muffin"

Quinoa Oatmeal Muffins with Blackberries and Almonds

Posted on Mar 13, 2013 in Breads, Breakfast, Cooking, Featured

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These muffins are full of all kinds of healthy ingredients!  Great for an afternoon snack or convenient breakfast.  Plus, you can cook your quinoa in a rice cooker ahead of time which makes them even easier to make.  Mix in different berries and nuts to suit your taste!

Nutritional Info per muffin: 130 calories, 6 grams of fat, 15.8 carbs, 2 grams of fiber, 3.4 grams of sugar, 4.1 grams of protein.

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Quinoa Oatmeal Muffins with Blackberries and Almonds

(makes about 20 muffins)

1 cup of quinoa, cooked

3/4 cup of oats (old fashioned or quick cooking will work)

1/2 cup flour

1/2 cup white whole wheat flour

1 teaspoon of baking soda

1/2 teaspoon of salt

2 teaspoons of cinnamon

1/4 cup of brown sugar

1/3 cup of coconut oil, melted

1/2 cup of nonfat plain/vanilla greek yogurt

1/3 cup of nonfat milk

2 eggs

1/2 cup of unsweetened applesauce

1 teaspoon of vanilla

1 teaspoon of almond extract

1 cup of fresh blackberries

1/2 cup of sliced almonds

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Preheat oven to 350 degrees F and line cupcake tins with liners or spray with non stick cooking spray.  In a large bowl combine quinoa, oats, flours, baking soda, salt, cinnamon, and brown sugar.  In a medium bowl whisk together coconut oil, yogurt, milk, eggs, applesauce, vanilla, and almond extract.  Pour the wet mixture into the dry and stir until well combined.  Stir in blackberries and almonds.  Fill muffin tins about 2/3 full.   Bake for 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Move to cooling racks immediately.  Store in an airtight container.

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Source:  Adapted from  http://kneadtocook.com/?p=3087

 

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Scrambled Egg Muffins

Posted on Mar 8, 2013 in Breakfast, Cooking, Featured, For kids

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These little guys are genius!  I love that I can add different veggies or meats into each muffin tin so everyone in the family gets just what they want in theirs.   They’re also great for kids because they can just pick them up like a muffin to eat.  Give them a try soon!

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Scrambled Egg Muffins

(makes 6 muffins, but you can easily adjust for more or less)

frozen hash browns

4 eggs

1/4 cup of cream of milk

salt/pepper

whatever veggies you like, chopped (ex: tomatoes, avocado, spinach, mushrooms, peppers, etc)

sausage or bacon, crumbled in small pieces

cheese

Preheat oven to 375 degrees F and generously spray your muffin tin with non stick cooking spray.  (canola oil works well)  Put a small handful of hash browns in the bottom of the tins, filling them about 1/3 of the way full.  Spray lightly with oil and bake about 10-15 minutes, or until hash browns are beginning to brown and crisp up a little.  Meanwhile, beat your eggs, cream and salt and pepper.  Remove hash browns from oven and sprinkle in whatever veggies and meats you are using.  Cover with egg mixture, filling about 2/3 of the way full.  Bake for 15 minutes, or until eggs are just set and they no longer jiggle when you lightly shake the pan.  Sprinkle a small handful of cheese on the top and put back in the oven for 1 minute, or just until cheese is melted.  Let sit for a couple of minutes, then remove using a spoon. Can be reheated, but best served right away.GEDSC DIGITAL CAMERA

 

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Apple Oat Muffins-No Added Sugar

Posted on Mar 8, 2013 in Breads, Breakfast, Cooking, Featured

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These muffins would be a great breakfast for a busy morning, or a healthy choice for a snack!  They aren’t overly sweet, but I think that brings out the flavor of the apples more.  Next time I make them, I’ll definitely add some chopped walnuts or pecans and they would also be great with raisins.  They come in at about 85 calories, 3 grams of fat, 13 carbs, 2.3 grams of fiber, 3.2 grams of protein, and under 5 grams of sugar.  Not bad for a muffin!

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Apple Oat Muffins-No Sugar Added

(about 20 muffins)

1 cup of white whole wheat flour (You can also use wheat flour or all purpose flour)

1/3 cup of almond meal

1/2 cup of quick cooking oats

1/2 cup toasted oat bran (or you can use all oats)

2 teaspoons baking soda

1 tablespoon of cinnamon

1/2 teaspoon of nutmeg

1/2 teaspoon of pumpkin pie spice

1/2 teaspoon of salt

2 tablespoons of flax seed meal (optional)

1 cup of unsweetened applesauce

1 egg, slightly beaten

1 cup non fat milk (or almond milk)

1/4 cup nonfat plain greek yogurt

2 tablespoons of vanilla

2 tablespoons of honey (or you can use brown sugar)

1 cup chopped or shredded apples

1 cup shredded coconut, toasted (optional)

1/2 cup chopped nuts (I think walnuts or pecans would be great!)

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Preheat oven to 350 degrees F and spray a muffin tin with non stick cooking spray or line with cupcake liners.  In a large bowl combine flour, almond meal, oats, oat bran, baking soda, salt, spices, and flax seed meal.    In a medium bowl combine applesauce, egg, milk, yogurt, and vanilla.  Put the wet ingredients into the oat mixture and stir just until combined.  Stir in apple, coconut, and nuts.  Fill muffin tins about 3/4 of the way full and bake 14-17 minutes, or until a toothpick inserted in the middle comes out clean.  Don’t over cook or you’ll lose some of the flavor!  Remove to cooling rack.  Store in an airtight container.

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Orange Cranberry Wheat Muffins (No added sugar)

Posted on Mar 5, 2013 in Breads, Breakfast, Cooking, Featured

 

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When I brought one of these muffins to my husband (my official taste-tester) he took a bite and said “There’s no chocolate?”. I thought I was the choco-holic in the house, but I guess I was wrong!  Well, despite  not having any chocolate, I thought these muffins turned out pretty great!!  I used whole wheat white flour and unsweetened applesauce in the place of sugar.  They are not overly sweet, but that makes the orange and cranberry flavor stand out even more.  Plus at only about 185 calories, 2.5 grams of sugar, 2.3 grams of fiber, and 3.8 grams of protein, you don’t need to feel guilty eating one! (or two!)    I hope you give them a try! (even though they don’t have chocolate!)

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Orange Cranberry Wheat Muffins

(about 12 muffins)

1 1/2 cup of white whole wheat flour (or wheat flour)

1/2 cup of almond meal (or you can just add another 1/2 cup of flour)

2 teaspoons of baking soda

1/4 teaspoon of salt

1 1/2 teaspoons of cinnamon

1/2 teaspoon of nutmeg

2 tablespoons of flax seed meal

zest from a half an orange

2/3 cup of unsweetened applesauce

1 egg, slightly beaten

1 cup of almond milk (or regular milk)

1/4 cup of coconut oil, melted

1/4 cup of fresh squeezed orange juice ( I squeezed the juice from one orange)

1/2 cup of dried cranberries

zest from the other half of the orange (for the topping)

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Preheat oven to 350 degrees F and line muffin tin with liners, or spray with non stick cooking spray.  In a large bowl mix flour, almond meal, baking soda, salt, cinnamon, nutmeg, flax seed meal, and zest from half of the orange.  Add in unsweetened applesauce, egg, almond milk, coconut oil, and orange juice and stir until well combined.  Stir in dried cranberries.  Scoop into muffin tins, filling about 3/4 of the way full.  Sprinkle remaining orange zest on top.  Bake for about 18 minutes or until a toothpick inserted in the middle comes out clean.  Move to cooling rack.  Store in an airtight container.

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Source:  Adapted from Better Homes and Gardens New Cookbook Oatmeal Muffin Recipe

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Healthy Oatmeal Muffins (No added sugar!)

Posted on Feb 26, 2013 in Breads, Breakfast, Cooking, Featured, For kids

Every week I usually make a batch of cookie butter energy balls for my husband, who likes to take them to work as his breakfast.  Well this week I was out of cookie butter and my husband doesn’t like peanut butter or almond butter, so I had to come up with a different breakfast for him.  I found a recipe for oatmeal muffins and decided to put my own spin on it and make it a little healthier.  I was very happy with how they turned out, and with how healthy they are!  They come out to about 185 calories, over 3 grams of fiber, almost 6 grams of protein, and only a little over 3 grams of sugar in each muffin!  (unless of course you add chocolate chips–which I did!)

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I decided to use unsweetened applesauce and a banana to sweeten them so there is NO ADDED SUGAR!  I also think the many different ingredients gave them more depth and flavor.   These are also very versatile and can be changed to your liking.  Not to mention, the recipe is extremely easy and quick to make.  I hope you give them a try and enjoy them as much as we are!
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Oatmeal Muffins

(makes about 15 muffins)

1 cup of white whole wheat flour

1/3 cup of almond meal

1 cup of quick cooking oats (old fashioned should work just fine too)

1/3 cup of unsweetened applesauce

1 large banana, mashed

2 teaspoons of baking soda

1/4 teaspoon of salt

2 tablespoons of flax seed meal

2 scoops of Arbonne vanilla protein shake mix (optional)

1 cup shredded sweetened coconut, toasted

1 egg, lightly beaten

1 cup almond milk (regular milk will work as well)

1/4 cup coconut oil, melted

1/2 cup chocolate chips (optional)

Preheat oven to 350 degrees F and line cupcake tin or spray with non stick spray.  In a large mixing bowl mix all ingredients until well combined. (I put everything in the bowl and used my hand mixer for a few minutes) stir in chocolate chips if desired.  Use a large scoop of measuring cup and fill tins almost all the way full.  Bake for 18-20 minutes or until lightly browned and muffin bounce back slightly when you touch them.  Move to cooling rack.  Store in an airtight container.  These are great re-heated in the microwave the next day!

Source: Adapted from Better Homes and Gardens New Cookbook Oatmeal Muffin

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