Tag Archives: muffins

Cakes & Muffins

Blueberry Coconut Muffins

Ah yes, yet another muffin recipe! I am still doing the $20 per week challenge. You only get $20 per week for fresh stuff (non food items such as toilet paper and toothpaste do not count, only food items) and the rest MUST be from your pantry, fridge, or freezer (and garden if you are lucky enough to have one). This week we ended up getting some apples, pears, kale, zucchini, blueberries, cucumbers, and carrots, and 1 or 2 peppers. I have plenty of flour and sugar on hand so I can make muffins to my hearts content.

This time instead of making just plain blueberry muffins, I added a little bit of a coconut twist to it. Patrick wandered down the hallway this morning, eyes still closed, and walked right to the muffin container to start stuffing his face. He must have felt so deprived since I haven’t made muffins in about 7 days! They must have gone over well since I already had six muffin cups in my sink by the time I got home from work today.

I’ll count these as a win!

What do I need?

  • 1.5 cups of all purpose flour
  • 2 tsp baking powder
  • 3/4 cups of sugar
  • 1/2 tsp salt
  • 1/4 cup applesauce
  • 1.5-2 tsp vanilla extract
  • 1/3 cup vegetable oil (or coconut oil for extra coconut taste)
  • 1/2 cup non dairy milk
  • 1/4 cup shredded coconut (sweetened or unsweetened, your choice)
  • 6-8 oz of fresh blueberries (I’ve never tried it with frozen)

How do I make this?

  • Pre heat your oven for 350
  • Spray your silicone muffin cups while in the muffin pan and pre heat with your oven.
  • Mix all dry ingredients together either by hand or stand mixer
  • Mix in the wet ingredients
  • When the wet and dry ingredients are incorporated, fold in the blueberries. Pro tip: If you do not want your muffins to sink to the bottom of the muffin cups, toss them in some AP flour. I have never had that problem, but some people do and that is one way to avoid it.
  • Pour your muffin mix into the 12 muffin cups divided evenly. (I like to sprinkle some of the clear finishing sugar on the top so they come out with a slightly shiny top to them).
  • Bake in the oven for 25-30 minutes. Test with a toothpick at 25 minutes. If it comes out clean, your muffins are done.

I love the way these muffins smelled while they were baking. In the oven, they smelled mostly of coconut, but once I got them out of the oven… mhmmm!

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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breakfast

Fluffy Oven Pancakes

Every Sunday is pancake day. It’s one of the few meals that we all sit at the table together. My husband and I with our coffee and the children with their pancakes. The smell is amazing! Nothing like starting my week with a table full of smiles and laughter. I love the fact that, when it comes to breakfast food, anything goes for time of day. Breakfast, lunch, and dinner are all good times to have breakfast.

The best part about making pancakes this way is being able to make so many different kinds at the same time. No, wait! I take that back, that is the second best thing about these, the first is that you throw them in the oven and you don’t have to stand over them, pour, flip, pour, flip, repeat. Nope, just throw them in the oven and forget about them for 18-20 minutes. One batch makes 12 pancakes.

Muffin pans are one of my favorite kitchen tools to use. There are so many things that you can do with them and they are extremely versatile.

What do I need?

How do I make this?

  • Pre heat your oven to 350°. I like to pre heat my pan while the oven is heating up.
  • Mix all of your ingredients together. I like to use a larger measuring cup so that I can pour easier.
  • Spray your muffin pan with cooking spray.
  • Fill the cups evenly.
  • If you want to add things into your batter, now is the time.
  • Bake for 18-20 minutes.
  • Pop out of muffin pans and eat!

Add ins:

  • berries
  • chocolate chips
  • tempeh bacon crumbles (trust me, it works really well with syrup)
  • vegan marshmallows

Add ons!

  • jams or jellies
  • confectioners sugar
  • chocolate syrup
  • maple syrup
  • warmed peanut butter (it gets all drippy and yummy)

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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Cakes & Muffins

Butternut Squash Muffins

So, most of the time when I make muffins, I generally use what I have around the house whether it be fruit, nuts, or veggies. I had some butternut squash this time. I still have not found a muffin that this kid will not eat. You guys are going to get so sick and tired of muffins, but hey, it’s what my little guy likes!

What will you need:

  • 3 cup of flour
  • 2 tsp baking powder
  • 1.5 tsp baking soda
  • 1/2 tsp pink salt
  • 1/2 cup of brown sugar
  • 1/2 cup of granulated sugar
  • 2 tsp of ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp apple pie spice
  • 1/2 tsp ground cloves
  • 1/2 cup of vegetable oil
  • 1/2 cup of water
  • 1.5 cups of pureed butternut squash

Let’s get baking!

  • Preheat the oven to 350 degrees.
  • While the oven is preheating, cut the squash in half and scoop the seeds out.
  • Bake for about 20-30 minutes or until the squash is easily mashed with a fork.
Bake your squash open side down so that the moisture from the squash steams it and cooks it faster.
This is what your squash should look like when it is ready to come out of the oven.
  • Mix all of your ingredients together (sorry every single recipe and cookbook that I have ever read but I don’t do dry in one, wet in the other, then combine… I just dive on in!)
  • Fill your muffin cups almost to the top. This recipe made 18 muffins but if you “follow the rules” and fill your muffin cups 2/3 of the way full, it will make 24.
  • Bake muffins at 350 degrees for 20-25 minutes. I always check them with a toothpick at 20 minutes to see if it comes out clean. If it doesn’t add another 2 minutes and check again. Do so until they are ready.
This is why I fill those bad boys up! Look how big those muffins are!!!

What can I do to make these muffins even more yummy?

  • Sprinkle some sugar on the muffins before baking them
  • add some chopped walnuts, almonds, or pecans for some crunch
  • chocolate chips

Tell me what you thought about this recipe if you try it. Just remember until next time, anything you can make, I can probably make vegan!

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Cakes & Muffins

Citrus Poppy Seed Muffins

I know, yet another muffin recipe. It’s not that I like muffins, or making muffins, but my son just loves eating muffins more than anything else in this world. I am always making them from whatever I have laying around the kitchen. Peanut butter, zucchini, different squash, carrots, lemons, oats, and everything else.

I looked around the other night and realized that I had oranges, grapefruit, and lemons… in abundance. Well, there’s one of 2 muffin batches that I will make this week! EZPZ!

What do you need?

  • 2 TBSP citrus zest (lemon, lime, orange, grapefruit)
  • equivalent of 2 eggs (see end of list for egg replacement ideas)
  • 2 TBSP of fresh citrus juice (lemon, lime, orange, grapefruit)
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1.5 Cups of flour
  • 2 TBSP of poppy seeds
  • 3/4 tsp pink salt
  • 1.25 cups of sugar
  • 2/3 cups vegetable oil
  • 3/4 cups of non dairy milk

Egg replacers:

  • 1 tsp baking soda + 1 tablespoon vinegar
  • 1/4 cup of unsweetened applesauce
  • 1/4 cup of silken tofu
  • 1/4 cup of mashed banana
  • 1 tablespoon of ground flax seed + 3 tablespoons of water (let this sit for 5 minutes)

Let’s make this!

  • Preheat your oven to 350 degrees
  • Get your mixing bowl or stand mixer ready!
  • Mix together all of your dry ingredients
  • Add your citrus zest to the dry mix
  • After mixing together your dry ingredients, juice your citrus. In these I did a mix of oranges and lemons.
  • Add in all the rest of the ingredients
  • Most recipes tell you to fill your muffin pans 2/3 or 3/4 of the way full to bake… Yeah, okay. I want my muffins big and pretty. I fill mine this high!
  • Sprinkle the top of your muffins with some sugar if you want (no one is looking anyway, just do it)
  • Bake your muffins for 20-25 minutes. I usually check them at 20 minutes with a toothpick. Just check to see if the toothpick comes out clean. Once it does, they are ready to come out of the oven and onto the cooling rack.

I love silicone muffin cups because they not only save you a ton of money, but the muffins and cupcakes never sticks to the inside of them!!! Patrick just likes letting everyone know what color muffin he wants. Silly boy.

Look at those pretty muffins!!!

Tell me what you thought about this recipe if you try it. Just remember until next time, anything you can make, I can probably make vegan!

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