Apple Cinnamon Butterscotch Muffins

I just love having muffins on hand for the week, and these were no exception. I found this recipe on Annie Eats blog, which I read all the time. She has all kinds of great recipes, so make sure you check it out. Back to the muffins, I had most of the ingredients on hand for these, so they were a quick fix. Annie put dried apples on top for decoration, but I didn't have any so they aren't as pretty. The flavor is amazing, well anything with butterscotch is amazing!

I also wanted to have these on hand in case I go into labor this weekend. I thought they would be a great treat for the nursing staff (wink, wink) I want them to be nice to me, so I will bribe them with food. If I don't go into labor, expect another treat post soon.

2 1/2 cups all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 1/4 tsp. ground cinnamon

3/4 old fashioned oats

8 T. unsalted butter, at room temp.

1/2 cup packed brown sugar

2/3 cup applesauce

2 large eggs

1 1/2 tsp. vanilla

1 cup milk

3/4 cup butterscotch chips

3/4 cup chopped apples

1/3 cup toasted pecans, chopped

1. Preheat oven to 350. Line wells of muffin tins with paper liners and set aside.
2. In a medium mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Mix lightly with a fork to blend. Stir in the oats. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and smooth, 1-2 minutes. Beat in the applesauce, eggs and vanilla extract until incorporated. With the mixer on low speed, mix in the dry ingredients in three additions alternately with the milk, beginning and ending with the dry ingredients and beating just until incorporated. Fold in the butterscotch chips, apples, and toasted pecans with a rubber spatula.
3. Divide batter evenly between muffin cups. Bake 18-20 minutes, or until inserted toothpick comes out clean. Cool in pan 10-15 minutes. Transfer to wire rack to cool completely.

Verdict: I love them warmed up with a little pat of butter!

Chunky Monkey Muffins

These are so good. They are a great alternative to desert, they are pretty sweet, so I wouldn't recommend them for breakfast. The best part.... They are filled with all kinds of healthy ingredients. Each muffin has 3 grams of fiber, 5 grams of protein, and omega 3's, so bring on the post workout snack or late night sweet snack.

1 1/4 cup whole wheat flour

1/2 cup all purpose flour

3/4 cup packed brown sugar

2 T. ground flaxseed

1 T. plus 1 tsp. dark cocoa powder

2tsp. baking soda

1/4 tsp. salt

2/3 cup semisweet chocolate chips

6 oz. low-fat vanilla yogurt

2 medium overripe bananas, mashed

1 egg

1 tsp. vanilla extract

2 T. canola oil

1/4 cup soy or 1% milk

1/3 cup natural smooth peanut butter (optional)(I would if I were you)

1 T. wheat germ

1. Preheat oven to 350. Line a 12 cup muffin tin with paper liners. Coat liners with cooking spray and set aside.
2. Measure out the flours, leveling with a knife, into a large mixing bowl along with the brown sugar, flax seed, 1 T. cocoa powder, baking soda, salt, and chocolate chips. Whisk together until combined.
3. Combine yogurt, bananas, egg, vanilla, oil, and milk in a separate bowl until thoroughly mixed.
4. Fold banana mixture into the dry mixture just until combined. If using peanut butter, fill the prepared muffin cup 1/2 full with batter and then spoon 1 tsp. peanut butter on top. Fill the cups with more batter until 3/4 full. (if not using peanut butter simply fill cups with batter 3/4 full) Sprinkle tops with wheat germ and put in oven for 20 minutes or until tops of muffins look dry and spring back when touched in the center. Allow to cool.

THE VERDICT: I could eat the whole batch of these. The peanut butter really makes it, so include it.

Tropical Muffins

Now these are the kind of muffins that scream summer!  So why not get in the mood with a little tropical flavor.  My mom is visiting today from MI, and they just got snow this week!  I know it's April! Why do you think we always live in warmer climates now!   Anyways I thought this would be a nice welcome to the warm weather.  This is a cooking light recipe, so yes it's even somewhat healthy for you.  

Muffins:

1 1/3 cup all purpose flour

1 cup regular oats

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 cup mashed ripe bananas (about 2)

1 cup low fat buttermilk

1/2 cup packed brown sugar

2 T. canola oil

1 tsp. vanilla

1 large egg, slightly beaten

1/2 cup canned crushed pineapple in juice, drained   

1/3 cup flaked sweetened coconut

3 T. chopped macadamia nut, toasted 

Topping:

2 T. flaked sweetened coconut

1 T. chopped macadamia nuts

1 T. sugar

1 T. regular oats

1. Preheat oven to 400.
2. To prepare muffins, lightly spoon flour into measuring cups; level with a knife.  Combine flour and next 4 ingredients in a large bowl.  Make a well in center of flour mixture.  Combine banana and next 5 ingredients in a medium bowl; add to flour mixture, stirring just until moist.  Stir in pineapple, 1/3 cup coconut, and 3 T. macadamia nuts.  Spoon batter into muffin cups.
3. To prepare topping, combine 2 T. coconut and remaining ingredients in a small bowl.
4. Sprinkle about 1 tsp. topping over each muffin.  Bake at 400 for 18-20 minutes or until muffins spring back when touched lightly in center.  Remove muffins from pan immediately, place on a wire rack to cool.  

The VERDICT:  They are a little surprise for breakfast tomorrow, so I will let you know.  They look great though, and would be pretty to serve at a brunch.

Calories: 205 per muffin!

Orange-Cranberry Wheat Germ Muffins

Recipe adapted from "Cooking Light"

These muffins are a great source of Vitamin E, to keep you mind sharp and your blood vessels healthy, so eat up!

1 1/2 cups all-purpose flour

1/2 cup wheat germ

1/2 cup dried cranberries

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. cinnamon

1/4 tsp. salt

1/8 tsp. nutmeg

3/4 cup packed brown sugar

1/4 cup canola oil

1 tsp. grated orange rind

1/2 cup fresh orange juice (I used 1/4 cup orange juice and 1/4 cup cranberry juice)

2 large eggs, slightly beaten

cooking spray

1. Preheat oven to 375.
2. Lightly spoon flour into a dry measuring cup; level with knife. Combine flour and next 7 ingredients in a large bowl; stir with a whisk. make a well in the center of the mixture.
3. Combine brown sugar and next 4 ingredients; stir with a whisk. Add egg mixture to flour mixture; stir until just combined. Spoon batter into 12 muffin cups. Bake at 375 for 17 minutes or until muffins spring back when touched in the center.

The Verdict: Quick, easy, and healthy breakfast for the rest of the week. These are at their best warm, so reheat in microwave before eating.

Calories: 197 per muffin!

Healthy Banana-Blueberry Muffins

Recipe from Martha Stewart Everyday Food Jan/Feb 2009

Ingredients

1 cup whole wheat flour

3/4 cup all purpose flour

1/4 cup wheat germ

1 tsp. baking soda

1/2 tsp. salt

1/2 cup unsalted butter, room temp.

1/3 cup granulated sugar

1/3 cup light brown sugar

2 eggs

2 ripe bananas

1/3 cup reduced fat milk

1 tsp. pure vanilla extract

1 cup frozen blueberries

1. Preheat oven to 375. Line a 12 cup muffin pan with paper liners. In a bowl, whisk together flours, wheat germ, baking soda, and salt.

2. In a large bowl, beat butter and sugars with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork; stir in milk and vanilla.

3. With a mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with the flour mixture; mix until combined. Fold in frozen blueberries.

4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of the muffin comes out clean, 25 to 28 min, rotating pan half way through. Let cool in pan 10 min; transfer to rack to cool 10 more min.

Per muffin: 222 cal, 9.2g fat, 4.4g protein, 32.3g carbs, 2.6g fiber

The verdict: The Boys Loved them! I sent a batch to work with Abe today and boy were those hard workers happy!! I had one for breakfast too, and they are good, very moist. I lost one to a kitty though, oops!