Tag Archives: Muffin

Peanut Butter Pumpkin Muffins

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I guess I was on a muffin kick? A pumpkin kick? A baking kick? Some type of kick…a sweet kick, that’s it! Yes, as I procrastinated studying for my Econ test, I was on a baking kick. Plus, I needed a quick breakfast that I could grab on my way out to the car. Plus, I had a lot of pumpkin puree (overstocked for Thanksgiving…). PLUS I love peanut butter. And almond butter. And pistachio butter. AND these little things are actually pretty healthy- about 230ish kcal and 5/6g protein per muffin.

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ANYWAYS.

Here’s a wonderful recipe that I got from food52. I changed it up a little to lower the calories a tad. But boy, did they come out well!

Ingredients-

  • 2 cups whole wheat flour
  • 1/2 cup all purpose flour
  • 2tablespoons toasted wheat germ
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup white sugar
  • 1/4 cup light brown sugar
  • 1 cup vanilla almond milk
  • 3tablespoons peanut butter
  • 1teaspoon vanilla extract
  • 1/2cup pumpkin puree
  • 1 egg
  • 1 tablespoon honey

Directions-

Preheat oven to 400 degrees. Put cupcake liners into 9 cupcake tins.

In a large mixing bowl combine the white flour, wheat flour, wheat germ, baking powder, baking soda, salt, cinnamon, sugar and brown sugar. Set aside.

In a separate bowl, whisk together the almond milk, peanut butter, vanilla extract, pumpkin puree, egg, and honey.

Gradually mix in the wet ingredients into the dry ingredients by hand. No hand mixer involved! Mix until there are no visible dry bits left, be careful not to over mix (how many times have I said the word “mix” in the last two lines?).

Scoop enough batter into each tin so that it’s 3/4 (or almost all of the way) full.

Bake in a middle rack for 20-25 minutes, until a toothpick comes out clean. Remove to a cooling rack immediately.

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Enjoy! Here’s a link to the yummly link to it…I can’t find it on the actual food52  blog! This will have to suffice :p

http://www.yummly.com/recipe/external/Peanut-butter-pumpkin-muffins-332658

 

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Peanut Butter Banana Muffins

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As I mentioned in a previous post, I recently got my driver’s license. What does this mean? Driving to school! What does THAT mean? Parking at a farm that’s at least a 5 minute walk from campus! What does that mean? Leaving the house at 6:40a so I can get a good parking space so it’s a 5 minute walk, not a 15 minute walk! And finally, what does THAT mean? Breakfast on the go!

What will I ever do without my overnight oats, or my ezekiel bread with almond butter and yogurt? Hmmm…as I pondered this idea, I started to crave a pastry. But not just any pastry. An awesome breakfast: muffins. And it just so happened I had some peanut butter on hand…and some really ripe bananas…

BAM. Breakfast and a happy Nica. And these muffins happen to be: huge, jam packed with protein (about 4 or 5g), low calorie (190kcal/muffin), and delicious! It’s the best all of the dimensions of the world of baking. So, without any further hesitation…

This recipe was adapted from the blog Crumb. Original link is at the bottom.

Ingredients-

  • 3 medium mashed bananas (about 7′)
  • ½ cup peanut butter (like Jif)
  • ½ cup honey
  • ½ cup plain yogurt (I used Fage total 0%)
  • 1 egg
  • 1 tsp vanilla extract
  • ¾ cup all purpose flour
  • ¾ cup whole wheat flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon

Directions:

Preheat oven to 400°F. Put 10 cupcake liners in cupcake tins.

In a large bowl, beat together the mashed bananas, peanut butter, honey, yogurt, egg, and vanilla until smooth.

In a smaller bowl, mix together the flours, baking power/soda, salt, and cinnamon. Add the dry to the wet ingredients, and stir until just barely combined. Don’t over stir! Divide the batter among the prepared cups; they should be pretty filled.

Bake for 20-25 minutes, or until a toothpick stuck in the middle of a muffin comes out with moist crumbs. Let cool in the pan for about 10 minutes, then transfer to a wire rack to finish cooling completely. Store in air tight container. These muffins taste especially good when toasted.

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Enjoy! Here’s the original link-

http://www.crumbblog.com/2011/10/love-me-tender-peanut-butter-and-banana-muffins.html#ixzz2oFJwm2dw

Blueberry Muffins

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So in case you didn’t see my previous post about blueberry pie, I went blueberry picking. And picked 12 lbs of blueberries.

Hence the abundance of blueberry posts.

Hence Blueberry muffins.

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In my opinion, they are the best breakfast muffins. Not to sweet, but not too tart. And honestly, you can adjust them to however you like yours. More sugar, less, more salt, less, etcetc. In my opinion, when it comes to flavor, you can mess around a teeeeeeny bit. Just don’t mess with the flour.

Seriously.

So my cousin Cooper gave me this recipe. So I don’t really know where it came from. But it’s yummy!

By KRUSTY on January 10, 2003. Makes around 18 muffins.

Ingredients:

  • 1/2 cup butter or 1/2 cup margarine, at room temp
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1/2 cup milk
  • 2 1/2 cups fresh blueberries or 2 1/2 cups frozen blueberries
  • For Topping 1 tablespoon granulated sugar, mixed with 1/4 teaspoon ground nutmeg

Directions

1. Heat oven to 375°.

2. Grease 18 regular-size muffin cups (or 12 large size muffins).

3. In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy.

4. Add eggs one at a time, beating after each.

5. Beat in vanilla, baking powder and salt.

6. With spoon, fold in half of flour then half of milk into batter; repeat.

7. Fold in blueberries.

8. Spoon into muffin cups and sprinkle topping onto each muffin.

9. Bake 15 to 20 minutes, until golden brown and springy to touch.

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Enjoy!