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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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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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Garlic and Herb Pizza Puffs | alidaskitchen.com

Garlic and Herb Pizza Puffs #SundaySupper #GGHoliday2013

Garlic and Herb Pizza Puffs are tasty little pizza bites filled with cheese, garlic and herbs.  They make a great appetizer, snack or light meal and are perfect for dipping in your favorite pizza sauce!

Garlic and Herb Pizza Puffs | alidaskitchen.com

This week, Sunday Supper partnered with Gourmet Garden to share easy Holiday entertaining recipes.  We were provided with a wide variety of Gourmet Garden products, including various herbs, garlic, ginger and more.  These products are used like fresh herbs in a one-to-one ratio, but can be used in place of dried, typically at a two-to-one ratio.  So, two tablespoons Gourmet Garden ginger equals one tablespoon dried ginger….

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Pumpkin Muffin Cookies

Pumpkin Muffin Cookies #kleenexallergy

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Kleenex but all my opinions are my own. #KleenexAllergy #pmedia http://cmp.ly/3/8vNxcO

Pumpkin Muffin Cookies

 Pumpkin Muffin Cookies have been a staple for us this Fall.  They are soft, chewy and healthy pumpkin cookies easily customized with chocolate chips, dried cranberries or your favorite mix-in. 

Pumpkin Muffin Cookies are are soft, chewy pumpkin cookies studded with chocolate chips or whatever mix-in you might enjoy, such as raisins, dried cranberries, nuts, the options are limitless.  These cookies are actually kind of a cross between a cookie and a muffin, which makes them perfect for an on-the-go breakfast or snack, or just any time you need a little pick-me-up.   Like I shared with you over doughnuts last week, lots of pumpkin recipes going on here!

The portability of these healthy pumpkin cookies made them an essential snack for us during our Fall activities.  If you follow me on Instagram, you already know that our favorite activity this Fall was Sever’s Corn Maze!      …

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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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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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Oreo Cookies and Cream Muffins

oreo cookies and cream muffins

Oreo Cookies and Cream Muffins are a tasty vanilla muffin studded with large chunks of chocolate sandwich cookies throughout.  If you like Oreos (or Joe Joe’s!) and are looking for a fun recipe to try with them, these muffins are for you.    While Oreo muffins are not something that I would make every day, after making the crust for my Lighter Chocolate Cheesecake Bars, I found myself with leftover Oreos (if there is such a thing).  Why not try something new for a change!  Oreo Cookies and Cream Muffins are glorious and definitely something worth trying if you’re a cookies and cream lover, like myself!

Oreo Cookies and Cream Muffins
 
Yields: 12 muffins
Ingredients
  • 1¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • ⅓ cup cold butter, cut into 12 pieces
  • 1 cup milk (I used skim)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 16 Oreo cookies, chopped
  • Topping:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons granulated sugar
  • 5 Oreo cookies, finely crushed
  • 2 tablespoons cold butter
Instructions
  1. Preheat oven to 400 degrees. In a standard muffin tin, line 12 muffin cups (or spray with cooking spray) and set aside.
  2. Make topping: In food processor, combine flour, sugar and crushed cookies until combined. Add cold butter, pulsing until crumbly. Put in a small bowl and set aside.
  3. Make muffin: In a food processor, put flour, sugar and baking powder and process until combined. Add cold butter, and pulse until mixture resembles coarse crumbs. Pour into large bowl.
  4. In a medium bowl, whisk milk, egg and vanilla. Add to dry ingredients, mixing until just combined. Gently fold in chopped cookies.
  5. Divide batter evenly among prepared muffin cups. Sprinkle with topping. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Cool muffins in pan for 5 minutes and then move to a wire rack to cool completely.
Notes
Source: Taste of Home

 

Mini Deep-Dish Pizzas made in a muffin tin

Mini Deep-Dish Pizzas

Individual deep dish muffin tin pizzas
Mini Deep-Dish Pizzas are fun, little individual deep dish pizzas made in a muffin tin.  First you roll out little pizza dough circles and then gently put them in the muffin cups.  Then fill each dough round with your desired sauce and toppings and then top it with cheese.   I used premade dough (from Trader Joe’s), topped them with a marinara sauce, broccoli, red onion and mozzarella cheese, and they came together in less than 30 minutes.  These Mini Deep-Dish Pizzas are completely customizable with your favorite sauce and toppings.  Mini Deep-Dish Pizzas are a definite crowd-pleaser. Besides – there is always something fun about anything in miniature!


Today I am being featured over at Momma’s Meals where I’m being featured as part of Tammi’s Featured Fridays series!  Every Friday, Tammi gets to know her fellow bloggers and makes one of their recipes to share with her family and then with her readers.

I thought it would be fun to make something from Tammi’s site to share with you, and her Individual Deep Dish Pizzas were perfect!  Incidentally I had been looking at an Everyday Food recipe for little deep dish pizzas made in a muffin tin, so these Mini Deep-Dish Pizzas that I’m sharing with you is sort of a combination of the two recipes.

Mini Deep-Dish Pizzas
 
Yields: 12 pizzas
Ingredients
  • Cooking spray
  • All-purpose flour, for rolling
  • 1 pound pizza dough (homemade or store-bought) - in 12 pieces
  • Salt and pepper
  • 1 cup pizza sauce (I used a homemade marinara sauce)
  • Your favorite pizza toppings - about 1 to 2 tablespoons per pizza (I used chopped broccoli and red onion)
  • 1 cup shredded part-skim mozzarella cheese
Instructions
  1. Preheat oven to 450 degrees. Spray 12 standard muffin cups with cooking spray. Set aside.
  2. On a lightly floured surface, roll out each piece of pizza dough into 6-inch circles. Place into prepared muffin cup, gently pressing dough into bottom and up the sides. Season with salt and pepper as desired.
  3. Put 1 tablespoon sauce in each dough cup. Top sauce with 1 to 2 tablespoons of pizza toppings and then top with cheese.
  4. Bake until dough is browned and crisp, approximately 12 minutes. Let cool for 2-5 minutes before removing from cups.

 

Sources:  Everyday Food,September, 2010 and Momma’s Meals

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 buttermilk oatmeal peach muffins

Oat Peach Muffins

healthy buttermilk oatmeal 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