Browsing Tag

muffins

Family, Food & Recipes

Sweet Potato and Cranberry Muffins

March 21, 2016

Muffins

Now that our family has gotten into a little bit more of a routine and Ainsley is eating more “real people” food, I’ve been trying to think ahead a bit more. Although I’ve never been huge on meal prep or advance planning, it’s become a new part of my weekend reality. Doing about an hour’s worth of prep each weekend prevents me from spending crazy amounts of money on fruit + veggie pouches or feeding Ainsley endless pb&j sandwiches – although let’s be real, she has her fair share of those, too.

I’ve been sharing Ainsley’s meals using the hashtag #EasyBabyEats on Instagram, if you’re interested in seeing more, but I’ve been getting a lot of requests for actual recipes. So, I’m trying to document these recipes as I go and share them with you on Espresso and Cream. And, since I’m always looking for more inspiration, if you want to share your favorite baby/toddler eats with the hashtag #EasyBabyEats on Instagram, I would love to share recipes and ideas!

Now on to the muffins! When baking muffins for Ainsley, I always try to include some sort of fruit or veggie to sneak a little added nutrition into the mix. Like most kids, Ainsley loves carbs, but I do try to make the carbs she eats whole grains. These muffins are packed with shredded sweet potato, dried cranberries, oats, almond meal and whole wheat flour. They were made for Ainsley, but our whole family enjoyed them for breakfast and snacks throughout the week!

Serves: 12 muffins
 
Ingredients
  • 1 cup buttermilk (or 1 cup milk + 1 teaspoon lemon juice)
  • 1 large egg
  • 4 tablespoons butter, melted
  • 1½ teaspoons vanilla
  • 1¼ cups grated sweet potato (raw, peeled sweet potato)
  • ⅓ cup dried cranberries
  • ⅓ cup granulated sugar
  • ¾ cup whole wheat pastry flour
  • ¾ cup rolled oats
  • ⅓ cup all-purpose flour
  • ½ cup almond meal
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
Instructions
  1. Heat oven to 350°F.
  2. In a medium mixing bowl, combine the buttermilk, egg, butter, vanilla, sweet potato, cranberries and sugar until well-combined.
  3. In a second bowl, combine the whole wheat pastry flour, oats, all-purpose flour, almond meal, cinnamon, baking powder, baking soda and salt. Add dry ingredients to wet ingredients and stir until combined.
  4. Line 12 muffin cups with paper liners or grease with nonstick cooking spray. Scoop batter by ¼ cupfuls into muffin cups. Bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool on wire cooling rack. Serve at room temperature.

 

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Apple Cinnamon Muffins with Pecans

October 3, 2014

Apple Cinnamon Pecan Muffins | Espresso and Cream

After a little bit of a hiatus from sharing recipes on E&C, I’m finally back with something new and ultra tasty to share. Although I have a deep and long-standing love for all things pumpkin, I feel like apples really get overlooked during the fall months because of the popularity of pumpkin. Anyone else feel that way, too? It’s really a shame since apples are one of my favorite foods, and don’t even get me started with apple pie, crisp and cobbler. The best!

While I was at Influence Conference, I got a lot of questions about Espresso and Cream and what type of blog category it falls into. If you would have asked me a year or more ago, it would have been an easy answer: it’s a food blog! But over the past year or so, I’ve been shifting this little site into something that would probably be categorized more accurately as a “lifestyle” than anything else.

Regular readers have probably noticed this shift over the months. Perhaps some of you have liked it, while others have thought it’s been a shift from the original intent and purpose of the site. Since I spend every day at work developing recipes and food content, I’ve found that being able to talk about topics broader than the narrow focus of food has been necessary for me as a person and writer. Although I love food, thinking about it all day and then blogging all about food at night leaves me drained and less passionate than I really am. Having recipes in the mix of content for E&C instead of the sole focus has been incredibly refreshing and given me more excitement for blogging

So for those of you who have been wondering, I figured I would explain a bit about what type of content you will see on E&C going forward. Recipes will never disappear from the site, but my goal these days is to provide you with higher quality recipes (which means fewer recipes!) and more variety in my posts, sharing about life, fitness, pregnancy, family and faith. Thanks for continuing to follow along on this journey and my ever-evolving blog.

Now, back to the recipe at hand. These muffins are really easy to pull together and stay incredibly moist thanks to the chopped apple in the batter. I used a Granny Smith, but feel free to use whatever apple you like baking with best or have on hand! They aren’t ultra sweet, but just sweet enough to feel a little indulgent on a weekend morning. Joe likes them with plenty of melted butter, while I prefer my muffin with a thin spread of peanut butter. But that’s just me, and I’m probably a little strange that way.

Feel free to experiment with the type of nuts used in the recipe as well. I could see walnuts being a really natural fit as well! An added bonus? I’ve found they make a great mid-morning or mid-afternoon snack and are really great in lunches for hungry husbands (or kiddos!)

Apple Cinnamon Pecan Muffins (1) | Espresso and Cream

Apple Cinnamon Muffins with Pecans
Author: 
Recipe type: Breakfast, Snack
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 6 tablespoons butter, softened
  • 1½ teaspoons cinnamon
  • 2 eggs
  • 1 teaspoon vanilla
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ cup milk
  • 1 medium apple, peeled and finely chopped
  • ½ cup chopped pecans
Instructions
  1. Heat oven to 350F. Line 12 muffin cups with paper baking liners; set aside.
  2. In the bowl of an electric mixer, beat together the sugars and butter 2 to 3 minutes or until fluffy and well-combined. Add in the cinnamon, eggs and vanilla and beat until just combined.
  3. In a medium mixing bowl, combine the flour, baking powder and baking soda. Add half the flour mixture to the sugar mixture and beat until just combined. Beat in the milk, followed by the remaining flour mixture. Stir in the chopped apple and pecans by hand until combined.
  4. Spoon batter into prepared muffin liners. Bake 20 to 22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan. Transfer to wire cooling rack and cool completely, about 30 minutes.

 

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10 Grain Banana Muffins

May 27, 2014

10 Grain Banana Muffins (3) | Espresso and Cream

Yesterday afternoon Joe and I returned from Kansas City where we spent the weekend with Joe’s brother, Jason and his wife, Ali. Since it’s a seven hour car ride for us to get there, we don’t see them nearly as often as we would like, so it felt like a treat to have a long weekend to spend with them. The guys got to golf and go to the driving range while Ali and I ate at a great vegan/vegetarian restaurant and did a little shopping. And I finally got that start-of-summer pedicure I’ve been talking about for the last month.

Before we left on our little road trip, I made a bunch of healthy snacks for the car ride. It’s a habit I’ve gotten into in order to save money on the road and prevent myself from getting hangry while we are traveling. Trust me, snack are always a good idea. And it’s even better when those snacks are healthy.

10 Grain Banana Muffins (2) | Espresso and Cream

These muffins are much lower in sugar than a traditional muffin, and I could easily see them being served alongside soup or roasted veggies when spread with a little butter and sprinkle with salt. However, my preference for these muffins is to serve them with sweeter toppings, such as almond butter or a drizzle of honey. In addition to being packed with bananas, they’re also made with 10-grain hot cereal, rolled oats and almond milk. They would make a great breakfast or a snack in lunches throughout the week!

10 Grain Banana Muffins
Author: 
Recipe type: Breakfast, Snack
Serves: 15
 
These 10-grain muffins are just slightly sweet and so good for you, too! I like to make a batch at the beginning of the week for snacks and quick breakfasts, especially slathered with peanut butter or almond butter for a boost of protein!
Ingredients
  • 2 medium ripe bananas, mashed
  • 1 large egg
  • ⅓ cup granulated sugar
  • ⅓ cup oil (I used canola but for a more savory flavor, you could use light olive oil)
  • ½ teaspoon vanilla
  • 1½ cups uncooked 10-grain hot cereal (I tested with Bob's Red Mill brand)
  • 1¼ cups unsweetened almond milk
  • 1 cup all-purpose flour (or whole wheat pastry flour)
  • 1 cup old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
Instructions
  1. Heat oven to 375°F. Spray 15 standard-sized muffin cups with cooking spray. Set aside.
  2. In a large bowl, combine the mashed bananas, egg, sugar, oil and vanilla until well combined.
  3. Stir in the 10 grain cereal, followed by the almond milk.
  4. In a second bowl, combine the flour, oats, baking powder, baking soda and salt. Add dry ingredients to 10 grain cereal mixture. Stir until just combined.
  5. Spoon about ¼ to ⅓ cup batter into the 15 prepared muffin cups. Bake 14 to 16 minutes or until muffins are golden brown and just baked through in the center. Cool 5 minutes in pan. Transfer to a wire rack to cool completely.
  6. Serve with almond butter, peanut butter, butter or jam, if desired.

 

 

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Triple Chocolate Pumpkin-Chai Muffins

January 2, 2014

Pumpkin_Chai_Chocolate_Muffins_2

Happy New Year, friends! I think that in order to be accepted in the food blogger universe, I should really be sharing a recipe for salad, or a smoothie, or green juice. But since I can’t stick to the rules, I’m breaking with convention and sharing a recipe for muffins, with lots of chocolate and pumpkin and a little bit of chai.

You see, I got a little carried away with holiday recipe testing but got behind on posting some of the recipes I meant to share before the holidays were over. So instead of saving these recipes for Feburary (after you’ve all ditched your diets and gone back to regular modes of eating) I decided to share them now.

Pumpkin_Chai_Chocolate_Muffins_1

I will, of course, be sharing some recipes that are a little on the lighter side in the next couple weeks. But today is all about muffins. These little beauties are incredibly easy to make and have a ton of flavor thanks to the chai added into the mix. It’s a quick way to add a lot of flavor without much fuss. Enjoy!

Triple Chocolate Pumpkin Chai Muffins
Makes 12 muffins

Ingredients
1 1/2 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups sugar
3/4 cup canned pumpkin puree
2 eggs
1/4 cup oil
1/4 cup chai concentrate
1/4 cup semi-sweet chocolate chips
1/4 cup milk chocolate chips
1/4 cup dark chocolate chips

Directions
Heat oven to 350F. Line 12 regular-sized muffin cups with paper baking liners.

In large bowl, stir together the flour, cinnamon, baking soda and salt until well combined. Make a well in the center of the flour and add the pumpkin, eggs, oil and chai concentrate. Stir until wet ingredients and dry ingredients are well combined. Stir in the chocolate chips. Spoon batter into muffin liners. Bake 22 to 24 minutes or until a toothpick inserted in the center comes out clean.

Happy Baking!
Madison

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Almond Butter Bran Muffins with Blackberries

July 15, 2013

BlackberryAlmondBrandMuffins_1

One of my favorite subjects to talk about on Espresso and Cream is breakfast. Probably because breakfast is my favorite meal of the day. No other meal really compares in my opinion, and although I typically eat the same breakfast (oatmeal, peanut butter, banana) I love mixing it up now and again. Since it’s been incredibly hot and looks like this week is going to be even warmer, I’ve been trading in my bowl of oats for colder breakfasts like yogurt with chia seeds and smoothies.

Last fall I shared with you one of my favorite muffin recipes, these Breakfast Bran Muffins. Today, I’m following up those muffins with another bran muffin recipe that’s equally delicious. It’s made with bran cereal, almond butter and stuffed with fresh blackberries. Blackberries were on sale at my grocery store this week, but you could easily substitute another berry like blueberries or raspberries if that suits your style better.

I’ve been crumbling these muffins atop a bowl of yogurt-chia pudding and it makes an incredibly tasty and filling breakfast. Each muffin contains around 200 calories, so it’s enough to satisfy without being overly indulgent. When I make a batch, I find that it works well to freeze half the muffins in zip top backs and keep them on hand for quick breakfasts or snacks. All you need to do is zap them in the microwave for a few seconds when you’re ready to eat!

Muffins2

Almond Butter Bran Muffins with Blackberries
Adapted from this recipe
Makes 12 muffins
Ingredients
1 1/3 cups all-purpose flour or whole wheat pastry flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/3 cups almond milk or milk of your choice
1 cup bran cereal
1 large egg, lightly beaten
1/3 cup almond butter
1 cup fresh blackberries

Directions
Heat oven to 375°F. Lightly grease 12 muffin cups. Set aside.

In large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon until well combined. In second smaller bowl, combine milk, cereal, egg and almond butter. Stir until smooth. If your almond butter is thicker, you may need to beat with an electric mixer to get it fully combined.

Add wet ingredients to the dry ingredients and stir until just combined. Fold in blackberries until just combined. Spoon batter into muffin cups. Bake 16 to 18 minutes or until muffins are puffed up and a toothpick inserted in the center comes out clean. Cool in pan 5 minutes. Remove from pan and cool on wire rack.

Happy Baking!
Madison

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