Lemon-filled Strawberry Muffins & I love my mom. I love the month of May (and not just because it ends with my birthday). It’s the month that I start truly believing that summer does exist and winter did not in fact kill it. It’s the month that flowers and foliage decorate the great outdoors. It’s the month that strawberries tiptoe into market and surprise us all over again with their sweet, juicy goodness. And of course, it’s the month where we devote a day to honoring mothers – those remarkable women who had the strength to bring us into the world, the patience to raise us and the love to carry us forward. I am very blessed to have amazing women in my life to guide and support me. Thank you to Mom, Meme, Michel, Nana and Grandma Hunt for being the loving and inspiring women that you are. In celebration of Mother’s Day, I’ve whipped up a tasty little muffin recipe to make use of those fresh strawberries, with a for-your-own-good oomph of tangy lemon. * makes one dozen muffins Materials Methods 1. 2. 3. 4. 5. 6. 7.
Results & Conclusions. Almond Raspberry Jam Muffins (Low Carb and Gluten-Free) Whole Wheat Banana Spice Muffins with Brown Butter Glaze. Do you know the muffin man? I do I do I do. Probably a little too well… especially after he delivered these muffins. If you know what I mean. I’m also blaming the muffin man for making me drive to my parents’ house last night to eat Easter leftovers where I proceeded to pour gravy over my turkey-filled CROISSANT. And the worst part is that now? You know what? Embrace it. It’s not going anywhere. The good news is that I fly through bananas like whoa. So if you don’t feel like making muffins I am here to tell you that it’s totally appropriate to whip together some brown butter glaze and lick it off a spoon.
Whole Wheat Banana Spice Muffins makes 12 muffins 2 cups whole wheat pastry flour 1 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cardamom 1 large egg 1/3 cup packed brown sugar 1/4 cup unsalted butter, melted and cooled 2/3 cup milk 1 1/2 teaspoons vanilla extract 2 medium ripe bananas, mashed Preheat oven to 350 degrees F. Brown Butter Glaze. Gluten-Free + Vegan Carrot Cake Muffins.
These delicious little treats were the second batch of muffins I made after the first batch ended up too soggy. They were very tasty, but I think that the carrot shreds have more water content than I gave them credit for, so the second time around I decided to add in some finely shredded coconut, since coconut is known to soak up moisture in recipes. You could also give coconut flour a try, but I am not sure if you would want the full 1/2 cup. Experiment. The coconut flavor is subtle but it really compliments the rest of the flavors in this muffin quite nicely. I love how rustic these muffins ended up looking after baking, that is why I ended up taking off the papers before I photographed them. Normally when I am writing up a recipe or editing photos, I still have leftovers in the kitchen, so after I am done staring at the photos forever and craving another taste of whatever it is, I head downstairs and grab a little bite.
Preheat oven to 350˚F. Whole-Wheat Apple Ginger Muffins. The skies have been pretty grey around here lately and I don't know about you, but if it's cloudy for too long I tend to fall into a slump. This month, though, I have vowed to keep myself out of those rainy day blues by doing little things to cheer myself up once in a while! Here's what I've come up with: -Exercise every morning -Listen to songs that take me back to really happy moments in my life -Watch Breakfast at Tiffany's -When I study, relocate once in a while to somewhere across campus to get a change of scenery plus a refreshing walk -Wear lipstick (silly, but I've found that a little glamour always helps) -Reserve a studio and dance around for an hour -Make an effort to prepare myself a good breakfast to start the day on the right foot As far as breakfast goes, my favorite thing to do lately is bake a big batch of muffins or scones, freeze them and then heat one up in the microwave in the morning.
Whole-Wheat Apple Ginger Muffins makes 12 muffins 1 1/4 cup whole wheat flour 1/3 cup sugar. Sweet potato muffins. Sometimes the stuff you see on here is a result of creativity on my part, inspiration from other amazing resources or just intense cravings. This is not one of those times. These muffins had one sole purpose and that was to get rid of a can of sweet potato puree that had been sitting in my pantry for about 2 years, expired by 5 months.
Obviously, I pay very close attention to expiration dates. I actually find muffins kind of difficult to get right on the first shot, so I was pretty surprised when these ended up turning out exactly how I had envisioned them. Mostly savory, no intense banana flavor (I just wanted to use it for natural sweetness rather than sugar), perfect with butter, but just as good with soup or chili. These are not something that will fix a sweet tooth (at all) but that’s ok because there are way better things in life (like TJ’s dark chocolate cookie butter bars…o.m to the g) than muffins for sweet tooth episodes anyway. Versatile little buggers. Author: Gina Matsoukas. Oatmeal muffins with dried cranberries. Pierwszy raz wypróbowałam takie zestawienie w muffinach, ma ono jakiś taki zimowy klimat. Płatki owsiane, suszone owoce, lekka nutka cynamonu - jeszcze tylko szklanka ciepłego mleka do tego.
Szczególnie, gdy za oknem mróz i śnieg... Wszystkie składniki idealnie do siebie pasują i tworzą chyba magiczne połączenie, bo muffiny strasznie szybko znikają! Przyznam - nie została już ani jedna. Składniki (na 12 muffinek): 1 szklanka płatków owsianych ( u mnie pół na pół górskie i błyskawiczne) 1 szklanka gorącego mleka 1 szklanka mąki pszennej 2 łyżeczki proszku do pieczenia 1-0,5 łyżeczki cynamonu 1/3 szklanki cukru 1/3 szklanki oleju 2 jajka garść suszonej żurawiny kilka suszonych śliwek Przygotowanie: Płatki owsiane i suszoną żurawinę zalać gorącym mlekiem, odstawić na około 20-30 minut. Na koniec jeszcze zabawa, do której zaprosiła mnie Paulina 1.Opublikuj u siebie na blogu logo taga. 2.Napisz kto Cię otagował. 3.Otaguj co najmniej 5 bloggerek. 4.Wymień i opisz kilka swoich ulubionych seriali. 1. 3. 4. 5. Four-Ingredient Cranberry Pumpkin Muffins. Baking from scratch, I love it; I do.
But sometimes, a cake mix comes to the rescue. Like sometimes in the mornings...when I tend to feel lazy...and the last thing I want to do is create an entire sinkful of dishes before 6:30 am. I present to you...a lazy mom's (that's me) muffins. {I am not referring to my muffin TOP here. They're a snap to put together, a hit with the kids and adults alike, and oh, they're low-fat. 4-Ingredient Cranberry Pumpkin Muffins {technically 5 if you count the water, but let's not.} yield: 15-18 muffins 1 box French Vanilla Cake Mix 1 (15 oz) can pumpkin 2 egg whites, beaten with a fork until frothy heaping 1/2 c. cranberries, fresh or frozen (if frozen, UNthawed) Preheat oven to 325.
Stir together the cake mix and pumpkin. Gently stir in the egg whites and cranberries until incorporated. Bake for 22-25 minutes, until the centers pop back when lightly pressed. Cool in the pan for 5 minutes, then remove to a cooling rack to cool completely. Voila!