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Cheesy Cornbread Muffins | alidaskitchen.com

Cheesy Cornbread Muffins

Cheesy Cornbread Muffins are easy, cheesy buttermilk cornbread muffins that take minutes to prepare and pair perfectly with a bowl of soup! Thank you to Idahoan® for sponsoring this post.

Cheesy Cornbread Muffins | alidaskitchen.com

I have never seen a batch of muffins disappear as quickly as these Cheesy Cornbread Muffins. My kids wanted them for breakfast, lunch and dinner…and I don’t blame them. I managed to sample a portion of one of these tasty muffin morsels. They are cheesy good and have the delicious taste of cornbread with a hint of sweetness. It was one of those moments that brought my mind to a familiar place…a favorite local steakhouse! …

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Cinnamon Oatmeal Muffins | alidaskitchen.com

Cinnamon Oatmeal Muffins

An easy recipe for warm, cinnamon, oatmeal, raisin studded Cinnamon Oatmeal Muffins that take only minutes to make. Thank you to DairyPure Milk for sponsoring this post.

Cinnamon Oatmeal Muffins | alidaskitchen.com

Breakfast time just got a whole lot tastier, thanks to this easy recipe for Cinnamon Oatmeal Muffins. The muffins are soft with a slightly chewy bite from the oatmeal. There are wonderful, warm cinnamon flavors and bursting sweet raisins throughout. They are topped with a cinnamon sugar crumble that makes them extra special….

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Lemon Coconut Crescent Pinwheels | alidaskitchen.com

Lemon Coconut Crescent Pinwheels

Lemon Coconut Crescent Pinwheels are a flaky, buttery crescent roll filled with lemon curd and coconut. This simple do-it-yourself breakfast pastry takes minutes to make using only three ingredients! 

Lemon Coconut Crescent Pinwheels | alidaskitchen.com

We have been pumpkin everything lately, from pie to cake and beyond! While my family is crazy for pumpkin, by the time Thanksgiving rolls around, I have a feeling they will be looking for a change. Instead of our usual Pumpkin Baked French Toast (which is really, really good, by the way!!), I am thinking we will mix things up a bit with a quick and easy do-it-yourself pastry that can be whipped together in minutes. Lemon Coconut Crescent Pinwheels are sweet, refreshing, delicious and far from pumpkin anything….

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Cinnamon Buttermilk Baked Doughnuts | alidaskitchen.com

Cinnamon Buttermilk Baked Doughnuts

Tracking PixelThis easy recipe for Cinnamon Buttermilk Baked Doughnuts transforms a family favorite cinnamon sugar dusted buttermilk doughnut into a healthier version baked in the oven. Insight for this post was provided by GE CaféSeries.

Cinnamon Buttermilk Baked Doughnuts | alidaskitchen.com

Cinnamon Buttermilk Baked Doughnuts have become a regular feature for our entertaining menus for the holidays or any time. They remind me of a childhood favorite doughnut my grandma used to make, but made easier and without frying. These doughnuts take minutes to prepare and bake in less than 10 minutes. Perfect timing for the kids’ short attention spans (or maybe just their eager tummies!)

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An easy recipe for Fig Buttermilk Muffins | alidaskitchen.com

Fig Buttermilk Muffins


Fig Buttermilk Muffins are an easy recipe for whole wheat muffins made delicious with buttermilk, figs and a touch of honey using honey granules, and topped with a buttery, oatmeal streusel. So good!

An easy recipe for Fig Buttermilk Muffins | alidaskitchen.com

I can’t remember the last time I baked anything that disappeared as quickly as these Fig Buttermilk Muffins. My entire family adored them, and really…what’s not to love! Fig Buttermilk Muffins are studded with soft, dried figs that have that signature slight crunch that only figs have.  …

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Pumpkin Cornbread Muffins | alidaskitchen.com

Pumpkin Cornbread Muffins

Pumpkin Cornbread Muffins are a simple cornbread made with pumpkin and hints of cinnamon and vanilla. {dairy free}

Pumpkin Cornbread Muffins | alidaskitchen.com

Football season is upon us…or so I’m told. I am not much of a football fan, but I am a football food fan! Chili, chips, dips, whatever is in the slow cooker and more…it’s all good. I usually make this Three Bean Vegetarian Chili – it is quick to make, hearty and delicious – so much so that even meat-eaters go back for seconds!  So as I was planning the menu, I got to thinking where there is chili, there better be cornbread! Inspired by football season and all things fall, are these Pumpkin Cornbread Muffins….

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Garlic Cheddar Cornbread Muffins | alidaskitchen.com

Garlic Cheddar Cornbread Muffins

This is a sponsored post written by me on behalf of Crystal Farms Cheese for IZEA. All opinions are 100% mine.

Garlic Cheddar Cornbread Muffins are a lighter buttermilk cornbread muffin made delicious with the additions of cheddar cheese and garlic. Garlic Cheddar Cornbread Muffins | alidaskitchen.com

When in doubt, add cheese.  This so true when it comes to many recipes, like baked chicken, quinoa bites, even scrambled eggs.  We always keep of plenty of cheese on hand.  No matter the variety, cheese just makes everything extra delicious!  So when my family was craving cornbread (Rosemary Cornbread to be specific) and our rosemary plant happens to be currently buried under snow outside on the deck,…it was time to come up with something new.  After using the Rosemary Cornbread recipe as a starting point, and of course adding cheese and other tasty goodness, I present to you an easy recipe for Garlic Cheddar Cornbread Muffins!…

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Pineapple Oatmeal Muffins | alidaskitchen.com

Pineapple Oatmeal Muffins

An easy recipe for Pineapple Oatmeal Muffins made with buttermilk, brown sugar, cinnamon and crushed pineapple.

Pineapple Oatmeal Muffins | alidaskitchen.com

Mornings just got more tasty thanks to these Pineapple Oatmeal Muffins!  This is a simple muffin recipe featuring oats and buttermilk, which are always sure to make baked goods delicious. Made with real chunks of pineapple and pineapple juice, these muffins have a wonderful, light pineapple flavor.  Combine pineapple with brown sugar and cinnamon, and the result is a wonderful breakfast treat.  Even better, these muffins take about 10 minutes to mix together and then bake to tasty breakfast perfection!

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Cheese Stuffed Monkey Bread | alidaskitchen.com

Cheese Stuffed Monkey Bread + DOLE Garden Soup

Cheese Stuffed Monkey Bread is pizza dough wrapped around a cube of cheese, brushed with garlic butter and baked in a Bundt pan.  Fun to serve to a crowd and perfect to enjoy with your favorite soup!

Thank you to DOLE (through the Mom It Forward Blogger Network) for sponsoring this post.

Cheese Stuffed Monkey Bread | alidaskitchen.com Cheese Stuffed Monkey Bread is small pieces of pizza dough wrapped around a cube of cheese and brushed with melted garlic butter.  In other words, made from some of the tastiest foods ever!  It is not overly dough-y or overly cheesy, but a nice balance of the two.  And the garlic butter really makes it special. The result is a cheese filled garlic mini pizza bread that is made for dipping.  Pizza sauce seemed like an obvious dipper, until I realized this Cheese Stuffed Monkey Bread is quite similar to mini grilled cheese.  What goes best with grilled cheese, but soup of course!

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Oatmeal Raisin Muffins | alidaskitchen.com #recipes

Oatmeal Raisin Muffins

Oatmeal Raisin Muffins are a wholesome snack, or breakfast on-the-go, made delicious with raisins, oats, buttermilk and brown sugar.   

Oatmeal Raisin Muffins | alidaskitchen.com #recipes

The other day after school, while Greta was napping, Adam presented me with a cookbook.  A cookbook that was all about muffins. That’s my kind of cookbook!  He proceeded to point out several recipes that we should make…now!  I was inspired by an Oatmeal Breakfast Muffin, but needed to switch up the ingredients to use up what we had on hand (no way am I waking the baby to go to the store!)   After a quick peek in the pantry, I found oatmeal, brown sugar, buttermilk and California Raisins.  Sounds like the makings of a tasty Oatmeal Raisin Muffin!…

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Oreo Cookies and Cream Scones | alidaskitchen.com #recipes #scones

Cookies and Cream Scones

Cookies and Cream Scones are light, buttermilk scones studded with chunks of cream-filled chocolate cookies! 
Oreo Cookies and Cream Scones | alidaskitchen.com #recipes #scones
Pastries, muffins, doughnuts and scones are often enjoyed as a delicious breakfast treat. However sometimes I find there is a grey area as to whether or not those treats actually qualify as breakfast.  They may not quite be dessert either, but perhaps more suitable for an afternoon treat, such as an old-fashioned afternoon tea.  At least that is what I envisioned while putting a modern twist on a traditional scone recipe for these Cookies and Cream Scones!

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Classic Vanilla Muffins | alidaskitchen.com #recipes #muffins #takebackvanilla #cgc

Classic Vanilla Muffins

An easy recipe for Classic Vanilla Muffins with a double dose of vanilla flavor that is classic, simple, delicious vanilla!

Classic Vanilla Muffins | alidaskitchen.com #recipes #muffins #takebackvanilla #cgc

We are always trying to come up with creative muffin recipes, often inspired by the season or a favorite flavor combination.  While it is fun to try unique flavors of muffins, there is something simply delicious about a Classic Vanilla Muffin.  This is an easy recipe for Classic Vanilla Muffins, made with a double dose of vanilla that makes a real vanilla impact!    …

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Rosemary Cornbread from Alida's Kitchen #recipes #SundaySupper #ChooseDreams

Rosemary Cornbread #SundaySupper #ChooseDreams

Cornbread made with buttermilk is given a sophisticated twist with fresh rosemary in this Rosemary CornbreadThis recipe is lightened up and always a favorite!

Rosemary Cornbread from Alida's Kitchen #recipes #SundaySupper #ChooseDreams

A couple weeks ago, my family paid a visit to the local nursery to pick up some herbs to plant in a container garden on our deck.  The deck is just off the kitchen, and walking out the patio door to pick fresh herbs for my recipes is one of the many things I look forward to each spring.  I’m not the only one who looks forward to ‘herb season.’  Adam not only loves the recipes, but he loves to care for the herbs too!  Ever since he could walk, he has helped watering. Now with a few years of experience under his 4 year old belt, he has taken over (most) responsibility and really does a great job!

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Lemon Poppy Seed Bundt Cake | alidaskitchen.com #recipes #bundtcakes #factsupfront #spon

Lemon Poppy Seed Bundt Cake

Tracking PixelThis is a sponsored post written by me on behalf of the Facts Up Front program.

Lemon Poppy Seed Bundt Cake is a lemony buttermilk cake made with whole wheat flour and studded with poppy seeds.

Lemon Poppy Seed Bundt Cake | alidaskitchen.com #recipes #bundtcakes #factsupfront #spon

This Lemon Poppy Seed Bundt Cake is made with fresh lemon zest and juice, buttermilk, poppy seeds and whole wheat flour.  It is a delicious coffee cake that is great for a special breakfast, snack or light dessert.  This cake is so lemony, bright and cheery, it reminds me of spring.  Now that we have warmer temperatures and snow melting, spring is finally on its way! One of my favorite things about spring is finally getting outside and being active as a family.  We love to run, go on bike rides or just kick around the soccer ball.  When kicking our healthy habits into high gear, I also find that we start paying more attention to what we eat.  I recently used this Nutrition Calculator to find out my daily caloric needs, as well as fiber, protein and other important nutrients.

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Easy Raspberry Cheesecake Crostini | alidaskitchen.com

Easy Raspberry Cheesecake Crostini

Easy Raspberry Cheesecake Crostini is a creamy, fruity snack (or appetizer) that is as tasty as it is simple to make.  

Disclosure: I received free product and compensation for this post by Smucker’s® as part of the Mom it Forward Blogger Network. All opinions are my own.

Easy Raspberry Cheesecake Crostini | alidaskitchen.com

This winter has been one of the snowiest I can remember.  As if we didn’t already have enough snow, a few days ago, we were blessed with another 12 inches in less than 12 hours.  By now, I am yearning for the abundance of fruits, vegetables and sunshine of summer.  While we still have a several months to go, I am turning toward other ways to satisfy those summer cravings.  Easy Raspberry Cheesecake Crostini unites traditional ingredients, such as light cream cheese and Smucker’s® Natural Fruit Spread, to create the perfect pairing to spread a little sunshine on top of mini toasts.  These are great for a light lunch or an after school snack, yet they are pretty enough to make for company….

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Cranberry Gingerbread Muffins

Cranberry Gingerbread Muffins

Cranberry Gingerbread Muffins

Cranberry Gingerbread Muffins combine two of the best flavors of the holiday season – cranberry and gingerbread – into a delicious breakfast treat.  The tart cranberries complement the sweet and spicy gingerbread beautifully.  These muffins would be a wonderful treat for Christmas morning, or any time you’re craving something festive for winter that is easy to make….

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Pumpkin Chocolate Chip Muffins

Pumpkin Chocolate Chip Muffins

Bring on Fall with this easy recipe for Pumpkin Chocolate Chip Muffins!  They are light and moist, made with buttermilk, pumpkin and chocolate chips.

Pumpkin Chocolate Chip Muffins | alidaskitchen.com

Fall is my favorite baking season.  I love all the fun apple recipes and pumpkin recipes, making old favorites and trying new recipes.  These Pumpkin Chocolate Chip Muffins are a wonderful, easy recipe to kick off pumpkin season!  When I came up with this recipe, I wanted something simple, similar to my Banana Buttermilk Muffins.  These recipes use common pantry ingredients, so they’re easy to make any time….

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Chocolate Zucchini Bread | alidaskitchen.com

Chocolate Zucchini Bread | Bundt Cake

Chocolate Zucchini Bread is a moist, chocolaty bread made with zucchini and a delicious way to use up all of that zucchini taking over your garden! 

Chocolate Zucchini Bread | alidaskitchen.com

I love the entire season of summer produce, from the abundance of berries and herbs, to everything in between. However what I really look forward to is the end of summer produce.  Mainly…zucchini!   All summer long I compile zucchini recipes in anticipation of the great bounty of summer squash….

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healthy whole wheat banana buttermilk muffins

Banana Buttermilk Muffins

Banana Buttermilk Muffins are healthy muffin recipe that is not only delicious, but takes 10 minutes to prepare. These are sure to become a household favorite!

a healthy banana buttermilk muffin recipe

While I thought it was safe to assume that Pumpkin Banana Muffins are Adam’s favorite muffin, these Banana Buttermilk Muffins  may quickly take the top spot, if they haven’t already.  Within the first week of making the first batch, I had to make another…and another!  It seemed that Adam and Mike (and I too!) were devouring these faster than I could make them.  Fortunately, they are super quick and easy to make!  The hands on time takes about 10 minutes, and for some reason, these just seem easier to make than other muffins….

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Baked Cinnamon French Toast | alidaskitchen.com

Baked Cinnamon French Toast

Baked Cinnamon French Toast is a decadent yet simple breakfast (or breakfast for dinner, as we talked about yesterday).  Made with cinnamon swirl bread that is drenched and baked into a rich custard, Baked Cinnamon French Toast toast is beyond delicious.  It takes 10 minutes to prepare and then you can bake it right away since this is not an overnight French toast.  While it’s not an overnight variety, you certainly can make it ahead and store covered in the refrigerator until you’re ready to bake


This Baked Cinnamon French Toast is not something that I would have every day, simply because I like to have my boring old breakfast of old fashioned oats with a banana every day.  But this French toast is definitely a wonderful treat worth enjoying for a special occasion…like perhaps for Mother’s Day this Sunday (hint hint Mike!)

Baked Cinnamon French Toast
 
Yields: 6 servings
Ingredients
  • Cooking spray
  • 12 slices cinnamon bread or cinnamon raisin bread
  • 2 cups half and half (fat free works fine)
  • 2 eggs
  • 4 tablespoons butter, melted (light better works fine)
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 350 degrees. Spray 13"x9" pan with cooking spray.
  2. In prepared pan, place six slices of bread and top with remaining 6 slices of bread.
  3. In a large bowl, whisk together half and half, eggs, butter, vanilla and cinnamon. Pour over bread, pressing bread down so some liquid is absorbed.
  4. Bake for 45 minutes until bread is golden brown. Sprinkle with powdered sugar, if desired.

Source: I Can’t Believe It’s Not Butter

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Apricot White Chocolate Scones


Happy New Year!  For a special New Year’s Day breakfast, I made these Apriot White Chocolate Scones.  I always forget how quick and easy scones are to make, plus they are much more economical to make at home than to buy them from a local coffee shop.  Tastier too!  The slight tartness of the dried apricots and the sweetness of the white chocolate chips are such a wonderful complement.  I made several changes to the original recipes to lighten it up a bit:  used fat free evaporated milk instead of half and half, used light butter and also replaced some flour with whole wheat pastry flour.  The result was a delicious scone with a nice, moist texture (no dry scones here!).

Apricot White Chocolate Scones
 
Yields: 8 scones
Ingredients
  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour
  • ¼ cup packed brown sugar
  • 2 teaspoons baking powder
  • ⅓ cup cold butter, cut in pieces (I used light butter)
  • ⅓ cup chopped dried apricots
  • ⅓ cup white chocolate baking chips
  • 1 egg
  • ⅓ cup fat free evaporated milk
  • melted white chocolate and additional chopped apricots, for topping (optional)
Instructions
  1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside
  2. In a food processor, pulse flours, sugar and baking powder until combined.
  3. Add butter to food processor and pulse until fine crumbs form. Pour mixture into a medium bowl.
  4. Stir apricots and white chocolate chips into flour mixture. Stir in egg and gradually add evaporated milk until dough forms a ball (Note: You may need slightly less than ⅓ cup). Knead dough a few times while in bowl.
  5. Pat or roll dough into 8-inch round on prepared cookie sheet. Cut into 8 wedges (a pizza cutter works well) but DO NOT separate.
  6. Bake for 15 to 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let sit on pan for 5 minutes and then separate wedges (Note: I used a serated knife to ensure clean cuts). Let cool completely.
  7. Optional set: Drizzle melted white chocolate and sprinkle with chopped dried apricots, if desired.

 

Slightly adapted from Betty Crocker

cranberry cornbread from Alida's Kitchen

Cranberry Cornbread

Cranberry Cornbread puts a fun, fall/wintery twist on traditional cornbread.  We have been making chili almost weekly these days, and of course what goes better with chili than cornbread.  I used a cornbread muffin recipe from Cooking Light for the base, making a few adjustments to accommodate the cranberries.  Fresh cranberries add just the right amount of tartness which is balanced nicely with brown sugar.  Buttermilk lends a moist crumb, and the result is a delicious tart-sweet cornbread.  Cranberry Cornbread would make a nice side dish for Thanksgiving, or any holiday, and of course pairs very well with a spicy chili!

Speaking of chili, I am working on a fabulous new chili recipe to share with you soon.  In the meantime, this Three Bean Vegetarian Chili can be made in less than 30 minutes and is our current chili of choice.

Cranberry Cornbread
 
Yields: 16 servings
Ingredients
  • 1¼ cups buttermilk
  • ¼ cup canola oil
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour
  • ¾ cup yellow cornmeal
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup fresh cranberries, halved
  • Cooking spray
  • 1 tablespoon granulated sugar
Instructions
  1. Preheat oven to 400 degrees. Spray 8" square baking pan with cooking spray and set aside.
  2. In a small bowl (or in a liquid measuring cup) combine buttermilk, oil and egg.
  3. In a large bowl, whisk flour, cornmeal, sugar, baking powder, baking soda and salt.
  4. Add milk mixture to flour mixture, folding until just combined. Gently fold in cranberries.
  5. Pour mixture in prepared baking dish. Sprinkle the top with sugar. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool on wire rack.

Adapted from Cooking Light, September, 2012

cranberry cornbread

Pumpkin Banana Muffins

Pumpkin Banana Muffins

Pumpkin Banana Muffins put a Fall twist on banana bread with the perfect balance of pumpkin and banana. 
Pumpkin Banana Muffins | alidasktichen.com
Pumpkin Banana Muffins are a huge hit in our household. They are made with whole wheat flour, bumping the nutrition value.  The pumpkin and banana make for a moist muffin, so not a lot of oil is needed.  I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins.

So last week was Adam’s first day of preschool. I decided to make Pumpkin Banana Muffins as a special surprise after school. Pumpkin Banana Muffins are his favorite muffin of all time, so I knew they would be a hit.  He loved school and was welcomed home with his favorite treat.  It is safe to say, he had the best day!

Pumpkin Banana Muffins | alidasktichen.com

Pumpkin Banana Muffins
 
Yields: 30 mini-muffins (or 15-18 standard muffins)
Ingredients
  • 2 cups whole wheat pastry flour or all-purpose flour (or 1 cup all-purpose flour/1 cup whole wheat flour)
  • ½ cup brown sugar, packed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 bananas, mashed
  • 1 cup pumpkin puree
  • ¼ cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees. Spray muffin tins with baking spray and fill empty cups with water. Set aside.
  2. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice.
  3. In a separate bowl, whisk the bananas, pumpkin, oil, eggs and vanilla, until well-blended.
  4. Add banana mixture to flour mixture, gently folding until combined.
  5. Divide mixture evenly among prepared muffin cups.
  6. Bake for 11 to 13 minutes for mini muffins / 13 to 15 minutes for standard muffins, or until a toothpick inserted in the center comes out clean.

ETA 10/19/12:  I have made these several times since posting and have experimented with different flours, since white whole wheat flour isn’t an ingredient I always have on hand.  All whole wheat pastry flour works really well, and the recipe has been updated below accordingly.

Pumpkin Banana Muffins {alidaskitchen.com}

Source: Pumpkin Banana Bread

healthy carrot zucchini bread

Carrot Zucchini Bread

Carrot Zucchini Bread | alidaskitchen.com #recipes
Carrot Zucchini Bread is a moist, delicious twist on zucchini bread.  If you have extra zucchini, this is definitely a must-make!

The end of summer is one of my favorite times of year because it means zucchini is everywhere.  Zucchini is such a versatile vegetable that gets turned into delicious dishes, both savory and sweet, with so many possibilities!  I found myself with some zucchini and some leftover carrots from making Carrot Cake Pancakes.  My first instinct was to make pancakes (which might come later), but Carrot Zucchini Bread has been on my list for quite a while.  A quick bread with double veggies has got to be a good thing.  Carrot Zucchini Bread is a super tasty, fun twist on zucchini bread!

Carrot Zucchini Bread
 
Yields: 1 loaf (12 servings)
Ingredients
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons cinnamon
  • 2 eggs
  • ½ cup canola oil
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract
  • 1¾ cup grated zucchini (squeeze out some excess moisture)
  • ½ cup grated carrot
Instructions
  1. Preheat oven to 350 degrees. Grease a 8x4 loaf pan (or spray with baking spray) and set aside.
  2. In a medium bowl, whisk flour, baking powder, baking soda and cinnamon.
  3. In a large bowl, whisk eggs and oil until well blended. Add sugar and vanilla, and whisk until combined. Add zucchini and carrot, stirring until combined.
  4. Add flour mixture to zucchini mixture, gently folding until just combined.
  5. Pour mixture into prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 to 10 minutes and then move to wire rack to cool completely.

Adapted from Food.com

Carrot Zucchini Bread | alidaskitchen.com #recipes

healthy buttermilk oatmeal peach muffins

Oat Peach Muffins

One of the first cookbooks I purchased was the Better Crocker’s New Choices Cookbook.  I have found several wonderful recipes in that book, including these Oat Peach Muffins.  These muffins are one of my very favorites from the book, and it’s nice knowing they’re made on the healthier side.

What really makes these muffins amazing is the molasses.  Molasses adds such a delicious character to the muffins and really goes well with the peaches and cinnamon.  The oats give a hearty texture, while the buttermilk yields a moist crumb.  These muffins are a great way to put to use all of those fresh peaches this time of year.   I do often use frozen peaches though, so we can enjoy these muffins all year long.

Oat Peach Muffins
 
Yields: 12 muffins
Ingredients
  • 1¼ cup all-purpose flour
  • 1½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup rolled oats
  • 1 cup buttermilk
  • ¼ cup brown sugar, packed
  • ¼ cup canola oil
  • 2 tablespoons molasses
  • 1 teaspoon vanilla
  • 1 egg, lightly beaten
  • 1 cup chopped peaches (thawed if frozen)
  • Cooking spray
Instructions
  1. Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking spray (or line with paper liners).
  2. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
  3. In a large bowl, combine oats and buttermilk. Add brown sugar, oil, molasses, vanilla and egg, whisking until blended.
  4. Fold in flour mixture with buttermilk mixture until moistened (batter will be lumpy). Fold in peaches.
  5. Divide batter evenly among prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 5 minutes, and then move to a wire rack to cool completely.

 

Adapted from Betty Crocker’s New Choices Cookbook

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S’more Muffins

These S’more Muffins are everything you love about a s’more baked up in a tasty little breakfast treat.  These are made with graham cracker crumbs, chocolate chips and lots of miniature marshmallows.  The marshmallows in the actual muffin melt into the muffin, while the marshmallows on top get sticky and gooey.  The buttermilk lends a moist crumb to these muffins and a bit of brown sugar deepens the flavor.

I recommend not using muffin liners with these, as these muffins live up to the reputation of the campfire treat and can be sticky.  I just used baking spray (the cooking spray that has flour) and let the muffins cool in the pan long enough.  They came out perfectly.  These S’more Muffins are moist and delicious and a fun way to start any morning!

Sâ??more Muffins
 
Yields: 12 muffins
Ingredients
  • 1½ cups all-purpose flour
  • ½ cup graham cracker crumbs (about 4 sheets)
  • ¼ cup brown sugar, packed
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 egg
  • 1½ cups buttermilk
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ¾ cup semisweet chocolate chips (I used mini)
  • 1¼ cups miniature marshmallows, divided
  • Cooking spray
Instructions
  1. Preheat oven to 375 degrees. Spray 12-cup muffin tin with cooking spray and set aside.
  2. In a large bowl, whisk flour, cracker crumbs, sugar, baking soda and salt.
  3. In a separate bowl, whisk the egg, buttermilk, oil and vanilla until combined.
  4. Add buttermilk mixture into flour mixture, stirring gently until just combined. Fold in chocolate chips and 1 cup marshmallows.
  5. Divide batter evenly among prepared muffin cups. Top with remaining marshmallows (2-3 marshmallows per muffin).
  6. Bake for 13 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before gently removing from pan. Move to a wire rack to cool completely.

Adaped from Taste of Home: Cupcakes & Muffins

healthy buttermilk chocolate banana swirl bread

Marbled Chocolate Banana Bread

Marbled Chocolate Banana Bread is a moist banana bread with a chocolate swirl.  The addition of chocolate to the classic comfort food of banana bread is not only delicious but it’s pretty too!

Truth be told, the first time I made this bread, the result was less than stellar. The bread was pretty, and it tasted okay, but texture was off. It was dense and chewy, not quite the light and fluffy texture I look for in a banana bread. And actually come to think of it, even though it tasted good, it didn’t taste like banana bread.   Clearly, this recipe was in desperate need of a do-over!

Thankfully Frigidaire is encouraging folks to share do-over moments, which gave me the extra push I needed to try again.   I never like wasting ingredients on an unsuccessful recipe, but I loved the concept of the chocolate swirl in banana bread.  So I took the original recipe and gave it a makeover.

I made several tweaks, such as using buttermilk instead of yogurt, oil instead of butter and eggs instead of egg substitute. I also added some vanilla and a few extra chocolate chips on top. Then…I crossed my fingers!

A little over an hour later, the results of this do-over were in.  The bread rose nicely, had the perfect banana bread texture, and the chocolate swirl was harmonious with the banana bread.  This is exactly what Marbled Chocolate Banana Bread should be like!  I look forward to making this recipe again and again, and I thank Frigidaire for this do-over opportunity!

Marbled Chocolate Banana Bread
 
Yields: 1 loaf (16 servings)
Ingredients
  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ¼ cup vegetable oil
  • 1½ cups mashed ripe banana (about 3 bananas)
  • 2 eggs
  • ⅓ cup low fat buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup semisweet chocolate chips
  • Cooking spray
  • Additional mini chocolate chips, for topping (optional)
Instructions
  1. Preheat oven to 350 degrees. Spray 8½ x 4¼ inch loaf pan with cooking spray and set aside.
  2. In a medium bowl, whisk flour, baking soda and salt.
  3. In a large bowl, beat sugar and oil on medium until blended (about 1 minute). Add banana, egg, buttermilk and vanilla, and beat until blended.
  4. Fold the flour mixture into the banana mixture, gently stirring batter until just moist.
  5. Place chocolate chips in a medium microwave-safe bowl and microwave for 1 minute (on high) or until almost melted. Microwave for an additional 30 seconds, if needed. Stir until smooth and let cool slightly.
  6. Add 1 cup batter to the chocolate, stirring until well combined.
  7. Spoon batter into prepared loaf pan, alternating between plain batter and chocolate batter. Swirl batters together using a knife. Sprinkle top with additional chocolate chips, if desired.
  8. Bake for 1 hour and 10 to 15 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan on a wire rack and the remove from pan to wire rack to cool completely.

 

Adapted from Cooking Light

Disclaimer: This post was sponsored by Frigidaire. When you share your own do-over moment at Facebook.com/Frigidaire, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, Frigidaire will help cover the costs for one lucky visitor to win the ultimate do-over.

herbed goat cheese muffins

Herbed Goat Cheese Muffins

Herbed Goat Cheese Muffins are a savory, herb-y muffin stuffed with goat cheese.  The muffins are almost biscuit-like in texture, and the goat cheese center is a delightful contrast with the green onions and herbs.  These are very quick and easy to make and go well with your favorite salad or grilled chicken (or any grillable for that matter!).
Speaking of herbs, do you usually plant an herb garden?  That is my plan for this weekend!  It’s always a tough decision, but I usually plant rosemary, basil, oregano, thyme, and then whatever else looks good.  What’s in your herb garden?

Herbed Goat Cheese Muffins
 
Yields: 12 muffins
Ingredients
  • 1½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ½ cup (4 ounces) goat cheese, crumbled
  • 1 cup skim milk, divided
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
  • 1 egg
  • ½ cup green onions, chopped
  • ¼ cup fresh chives, chopped
  • ¼ cup fresh parsley, chopped
  • Cooking spray
Instructions
  1. Preheat oven to 400 degrees. Spray 12-cup muffin tin with cooking spray and set aside.
  2. In a large bowl, whisk the flour, baking powder, sugar and salt until combined. Make a well in center of mixture.
  3. Combine goat cheese and 2 tablespoons milk in a small bowl, stirring until blended.
  4. In a medium bowl, whisk together the remaining milk, butter, oil, , egg, green onions, chives and parsley until combined. Add to flour mixture, folding until just moistened.
  5. Spoon half of batter evenly into 12 muffin cups. Top each with goat cheese filling (about 2 teaspoons). Spoon remaining batter over filling.
  6. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes. Remove from pan and cool in a wire rack.
Source:  Cooking Light way to bake
IMG_1142-004

Banana Cornbread Muffins

These  Banana Cornbread Muffins were whipped together as a result of a request from my little Adam.  For weeks, he had been asking me to make cornbread ~ specifically rosemary cornbread.   Since I did not have any fresh rosemary on hand (and let’s be honest…it’s just not the same with dried), I decided to come up with something new.  I spotted an overripe banana, got out a pen and a yellow sticky note and started jotting down what became this recipe.

The result is a muffin with a nice balance of banana and cornbread.  They are light and fluffy, like any good muffin should be (so more muffin-y than cornbread-y).  I made half with a banana slice on top and half without.  They look nicer with a slice, but the banana turns brown after a day or so.  It still tastes good, but just not as pretty.

Banana Cornbread Muffins
Yields 12 muffins

Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 ripe banana, mashed (about 1 cup)
1 1/2 cups low fat buttermilk
1/4 cup canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
thin banana slices (optional, for topping)

Directions

  1. Preheat oven to 350 degrees.  Line muffin pan with 12 paper liners (or spray with cooking spray).  Set aside.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, cinnamon and salt.
  3. In a medium bowl, whisk the banana, buttermilk, oil, eggs, and vanilla until blended.
  4. Add the banana mixture to the cornmeal mixture and fold until combined.
  5. Divide batter evenly among muffin cups.  Place a slice of banana on top of each muffin.  Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
raisin bran muffins

Raisin Bran Muffins

These Raisin Bran Muffins come from a cookbook called Kids Cooking: A Very Slightly Messy Manual, by Klutz Press.  I received this book as a gift when I was about 10 years old.  The book is obviously geared toward kids with recipes using basic ingredients ~ some with silly names or  interesting concepts (for example Tuna Cones, i.e. tuna in an ice cream cone.  Hmm…)

Anyway, these Raisin Bran Muffins were always a favorite and probably the most made recipe from that book.  They taste just like you would expect – raisin bran in muffin form.  I thought they would be a fun treat to make for Adam, only this time I decided to enhance the recipe with some vanilla, cinnamon and extra raisins.  I had no idea how much he would love them!  Adam is lukewarm about raisins alone, but the raisins in these muffins he loves.  Go figure.

Raisin Bran Muffins
Yields 12 muffins

2 cups raisin bran cereal
3/4 cup all-purpose flour
1/2 cup white whole wheat flour
1/3 cup brown sugar
1/4 cup raisins
1 1/4 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract

  1. Preheat oven to 375 degrees.  Line 12 muffin cups with paper liners.  Set aside.
  2. In a large bowl, stir raisin brain cereal, flours, sugar, raisins, baking soda, cinnamon, and salt.
  3. Mix egg, buttermilk, oil and vanilla until combined.  Add to the dry ingredients and fold gently until combined (do not over mix).
  4. Divide batter evenly among the muffin cups.  Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean.  Put muffins on a wire rack to cool completely.

Adapted from Kids Cooking: A Very Slightly Messy Manual by Klutz Press