Tuesday, January 15, 2013

Two Great Muffin Recipes

It has been a LONG time since we posted a recipe on the blog.  I don't know about everyone else, but I'm always searching for new yummy foods that my little picky eaters will actually eat, especially healthy ones.  So, I have two great recipes for you.  The first is an absolutely delicious recipe for a donut muffin-yummy, cakey, and the kids LOVE it!  The second is another muffin recipe, but a little healthier this time for healthy muffins that my kids still enjoyed that include bran, bananas, carrots, and zucchini.  Both are great recipes that I wanted to pass along, and hey, what kid (or adult) doesn't like a mini-muffin?  Enjoy, try them out, and please send us any healthy, kid favorites you have so we can ad them to the blog!

Baked Cake Donuts-courtesy of Mrs. Fields Secrets

1 cup sugar
1 large egg
1/4 cup oil (vegetable or canola)
3/4 cup milk
1 teaspoon vanilla
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
cinnamon sugar and powdered sugar to dust on top

Preheat oven to 350 degrees and prepare a muffin tin with non-stick cooking spray.  In a large bowl, beat sugar and egg together until creamy and light-colored.  Add oil, milk, and vanilla and mix well.  In a medium bowl, mix flour, baking powder, salt, and nutmeg.  Slowly add flour mixture into egg mixture until well combined.  Fill muffin tins 3/4 full and bake for 15-20 minutes or until a toothpick comes out mostly clean.  These would also work great in mini muffin tins with a reduced cooking time of 8-10 minutes.  Do not over cook!  You want a nice, dense moist cake.  (This Stir Crazy Mom cooked her mini muffins for 14 minutes.)

**Before serving, sprinkle with powdered sugar, cinnamon sugar, or both depending on your preference, and enjoy!

Todder Muffins-courtesy of allrecipes.com

1/2 cup butter, softened
1/2 cup brown sugar, or to taste
2 large bananas, mashed
1 (4.5 ounce jar baby food squash)
2 carrots, grated
2 eggs, beaten
1 cup all-purpose flour (I used half whole wheat)
1/2 cup oat bran (in a jar found in most grocery stores)
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/2 teaspoon salt

1. Preheat an oven to 375 degrees.  Grease 24 mini muffin cups or 12 standard muffin cups.

2. In a mixing bowl, cream together the butter and brown sugar until smooth.  Mix in the mashed bananas, squash, carrots, and eggs.  Stir in the flour, oat bran, baking soda, pumpkin pie spice, and salt until just combined.  Spoon the batter equally into the prepared muffin cups.

3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 20 minutes.  Cool in the pans for 10 minutes before removing to cool completely on a wire rack.  Store at room temperature for up to two days, or freeze.

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