Tag Archives: Muffins

I love mini-muffins. These muffins are delicious and low fat, sounds like a win-win to me! Perfect for snacking or packing in lunch boxes.

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

Banana Chocolate Chip Mini Muffins

1 cup light vanilla yogurt
½ cup fat-free milk
½ cup uncooked quick oats
½ tsp vanilla
1 large egg, beaten
1 large banana, mashed
¼ cup brown sugar
1 ¼ cup flour
½ tsp baking soda
2 tsp baking powder
½ tsp salt
½ cup mini chocolate chips

Preheat your oven to 375.

Combine yogurt, milk, oats, vanilla and egg. Set aside for five minutes to allow the oats to soften then stir in the banana.

In a separate bowl combine brown sugar, flour, baking soda, baking powder and salt. Combine the two mixtures to moisten. Dough will be very thick. Stir in the chocolate chips.

Prepare your mini muffin tins by spraying with cooking spray. Spoon batter into the tins and bake until golden brown, about 15-18 minutes. Enjoy right away or let cool and freeze to enjoy later.

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

In June we can find an abundance of wild strawberries in our fields.

Vermont, spring, prudent living

Our field

They are tiny but packed with flavor and they make the best strawberry muffins.

recipe box, muffins

Tiny strawberries

Something about the tiny size and the burst of strawberry flavor just enhances the taste of the muffins. My husband has a real fondness for these muffins and each year he will diligently spend an hour or more searching and picking these tiny little berries.wild strawberries In exchange I use them to bake up a batch of his favorite Wild Strawberry Spice Muffins.

We each enjoyed a few and then I froze the rest to enjoy later this year.

muffins, berry, strawberries

Wild Strawberry Spice Muffin

The strawberries are short lived and if you don’t go right out and pick them the birds will eat them up.

This recipe would be wonderful with blueberries or even regular strawberries but I use it each year to make our delicious Wild Strawberry Spice Muffins!

Wild Strawberry Spice Muffins

1 ¾ cup flour
½ cup sugar
2 ½ tsp baking powder
¾ tsp cinnamon
½ tsp salt
¼ tsp ground nutmeg
1 egg, lightly beaten
¾ cup milk
1/3 cup butter
1 cup wild strawberries

Topping (optional)

1 Tbsp sugar
¼ tsp cinnamon

muffin ingredientsIn a bowl, combine all the dry ingredients. Combine the egg and milk. Add the egg mixture and butter to the dry ingredients; stir just until moistened. Fold in the strawberries.fold in the strawberries

Fill greased or paper lined muffin cups two-thirds full.

batter, muffins

Muffin tin filled 2/3rds full.

Combine the topping ingredients and sprinkle over the batter. Bake at 400 degrees for 20 minutes. Cool for five minutes before removing from pan to a wire rack.muffins cooling Makes 1 dozen.strawberry muffin

Enjoy!

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A few weeks ago we were cleaning out the freezer to make some room for beef from a nearby farm. I found some frozen pumpkin and decided to make these muffins. They have a gentle spiciness and hold up well when traveling in the car!

Pumpkin Muffins

2 cups flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ tsp cinnamon
½ tsp Ground ginger
1/8  tsp nutmeg
Pinch of allspice
8 Tbsp butter, room temperature
½ cup sugar
¼ cup light brown sugar
2 large eggs
½ tsp vanilla
¾ cup unsweetened pumpkin puree
¼ cup buttermilk
½ cup raisins
½ cup chopped nuts

⅓ cup sunflower seeds for topping

Preheat your oven to 400 degrees. Prepare your muffin tins by buttering them or using paper liners.

Whisk together the flour, baking powder, baking soda and spices.

Combine the butter and sugars. Add your eggs one at a time then add the vanilla. Add the pumpkin and buttermilk and then the dry ingredients. Fold in the raisins last. Divide the batter evenly into the muffin cups.

Ready for the oven!

Ready for the oven!

Bake 25 minutes or until done. Cool for five minutes in the pan.

Cooling in the pan.

Cooling in the pan.

Then remove the muffins to a wire rack to finish cooling.

Pumpkin Muffins

Best Ever Pumpkin Muffins

Makes 1 dozen muffins. If you manage not to eat them all these muffins also freeze well!

Best Ever Pumpkin Muffins

Best Ever Pumpkin Muffins

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This is the perfect time of year to make these muffins, soon my house will be filled with family. Nothing better than having a healthy, delicious muffin to offer in the morning. This recipe comes from my favorite book, Simply in Season. I love this book for the simple recipes it contains and the fact that they are geared to helping you eat in season.

These muffins are perfect for breakfast or for a good snack. They can be cooked in a regular muffin tin or a mini muffin tin, which works well if you are using them for a snack.

Before you read the recipe remember to enter my giveaway for a 23 Quart Pressure Canner and a Water Bath Canner! Enter HERE!

Company Muffins

½ cup flour
½ cup whole-wheat flour
1 cup oat bran or rolled oats
¾ cup brown sugar
1 Tbsp ground cinnamon
2 tsp baking soda
1 tsp baking powder
½ tsp salt

In a large bowl combine the above ingredients. Set aside.

muffins

Combine the dry ingredients in a large bowl.

2 large tart apples, peeled, cored and shredded
1 ½ cups finely shredded carrots
1 cup chopped walnuts or flax seed meal
½ cup raisins

Add the apples, carrots, walnuts and raisins to the dry mixture. Stir to coat and make a well in the center of the mixture.

muffins

Apples, carrots, nuts and raisins.

In a separate bowl combine
2 eggs
½ cup milk
¼ cup oil

Pour into the flour mixture. Stir just until moistened. Fill your muffin tins about ¾ full and bake in a preheated 375F oven for 18-20 minutes.

muffins

Ready for the oven.

These muffins are delicious and keep well.

muffins

Company Muffins

These muffins  remain moist for several days.

muffins, apple

Company Muffins

 

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As a general rule I cook from scratch. Occasionally I will doctor up cake mixes or other time saving mixes. I have a son who loves Lemon Poppy Seed Muffins. I discovered this recipe many years ago. It is quick and easy and you can have a batch of muffins in the oven in no time. I usually have the ingredients on hand so I can mix up a batch when my son is home.

homemade muffins, recipes, poppyseed muffins

Ingredients

Lemon Poppy Seed Muffins

18 ¼ oz pkg White Cake Mix
6 oz pkg lemon pudding
2 Tbsp poppy seeds
3 eggs
1 ¼ cup water
⅓ cup vegetable oil

In a large bowl, blend cake mix, lemon pudding and poppy seeds.

dry ingredients, poppy seeds

Mix dry ingredients together.

In a separate bowl, combine eggs, water and oil.

eggs, muffin mix

Combine eggs, oil and water.

Blend the egg mixture into the dry ingredients and gently stir. Line muffin tin with muffin cups.muffin liners Fill 2/3 full.muffin batter, lemon poppy sed muffins Bake 350 degrees for 20 minutes or until done. Let cool 5 minutes before removing.homemade muffins, lemon, poppy seeds

Makes 20-24 muffins depending on the size of your muffin tin. These muffins freeze well too.

snacks, freezer snacks

These muffins freeze well.

muffin, homemade, prudent living

Ready to eat.

 

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