Banana Cinnamon Chip Muffins

I had three bananas sitting on my counter that were quickly getting past their prime. No longer suitable for eating, I was eager to find a quick recipe to use up these bananas. Luckily, Mollie over at Reading, Riting and Recipes provided me with the perfect inspiration and recipe! The original recipe makes banana bread. I made muffins and adjusted the cooking time in half. I was all set to add chocolate chips when I realized I had some cinnamon chips left in my pantry. I thought the cinnamon and bananas would be a great combination. I also added 1 tsp of instant espresso powder to give a little kick to the muffins. These were really good. This is the best banana bread/muffin recipe I have made to date. I highly recommend them!

Other Favorite Muffin Recipes:
Quinoa Muffins
Morning Glory Muffins
Spiced Carrot Muffins


Banana Cinnamon Chip Muffins

• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/4 cup butter, softened
• 2 large eggs
• 1 1/2 cups mashed ripe banana (about 3 bananas)
• 1/3 cup plain low-fat Greek yogurt
  
• 1 teaspoon vanilla bean paste
  
• 1 package Hershey's cinnamon baking chips
• 1 tsp instant espresso powder
  
• Cooking spray

Preheat oven to 350°.

Combine the flour, baking soda, and salt, and instant espresso powder, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla bean paste; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. or muffin pan Bake at 350° for 1 hour (30 minutes for muffins) or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Source: Adapted from Cooking Light and Reading, Riting and Recipes.

Healthy Banana-Blueberry Muffins

I'm always on the lookout for good recipes that have added nutrients or health benefits. This muffin recipe fits that bill with the inclusion of whole-wheat flour and wheat germ. Wheat germ is a concentrated source of several essential nutrients including Vitamin E, Folate (folic acid), phosphorous, thiamin, zinc and magnesium, as well as essential fatty acids. Its important to properly store wheat germ. Once opened it must be refrigerated or the oils in it will go rancid. I learned this lesson the hard way! I liked these muffin. They are a perfect muffin for breakfast or an afternoon snack. They are not overly sweet but the flavors of the blueberry and banana definitely shine in this recipe.

Past Favorite Muffins:
Quinoa Muffins
Morning Glory Muffins
Spiced Carrot Muffins

Healthy Banana-Blueberry Muffins

• 1 cup whole-wheat flour (spooned and leveled)
• 3/4 cup all-purpose flour (spooned and leveled)
• 1/4 cup wheat germ
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/3 cup granulated sugar
• 1/3 cup packed light-brown sugar
• 2 large eggs
• 2 ripe bananas (about 1 pound)
• 1/3 cup reduced-fat (2 percent) milk
• 1 teaspoon pure vanilla extract
• 1 cup frozen blueberries

1. Preheat oven to 375 degrees. 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 light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, mash bananas with a fork (you should have 3/4 cup); stir in milk and vanilla.
3. With mixer on low, alternately add flour mixture and banana mixture to butter mixture, beginning and ending with flour mixture; mix just until combined. Fold in frozen blueberries.
4. Divide batter among muffin cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 28 minutes, rotating pan halfway through. Let cool in pan 10 minutes; transfer muffins to a rack to cool 10 minutes more.

Source: Everyday Food, January/February 2009.

Blueberry Muffins

I haven't made muffins in a while and missed having them for breakfast. Since blueberries are in season right now I couldn't think of a more perfect muffin to make. I used a simple recipe from Martha Stewart's Baking Handbook. I really liked this recipe. I found with these the vanilla flavor was very prominent. This is a good basic go to blueberry muffin recipe, light and fluffy and not too sweet. These would be perfect for any morning or for filling a basket to take to a friend's house!

Blueberry Muffins
Source: Martha Stewart's Baking Handbook

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
• 2 cups all-purpose flour, plus more for pan
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh blueberries
• 1 1/4 cups sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup milk
• 1/4 teaspoon nutmeg

Directions

1. Preheat oven to 375 degrees. Generously butter a standard 12-cup muffin pan and dust with flour, tapping out excess; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Working over the bowl, toss blueberries in a fine sieve with about 1 1/2 teaspoons flour mixture to lightly coat; set aside the flour mixture and the blueberries.
2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating until combined. Mix in vanilla.
3. With the mixer on low speed, add reserved flour mixture, beating until just combined. Add milk, beating until just combined. Do not overmix. Using a rubber spatula, fold in the blueberries. Divide batter evenly among the prepared muffin cups. If desired, in a small bowl, mix together remaining 1/4 cup sugar and nutmeg. Sprinkle sugar mixture on top of muffin batter.
4. Bake, rotating pan halfway though, until muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

Quinoa Muffins

Today I used quinoa for the first time. I have seen several recipes using quinoa lately and have been intrigued. Quinoa, pronounced "Keen-wah" is being referred to as "the supergrain of the future." According to our local newspaper, quinoa packs a powerful punch of vitamins, minerals, calcium, protein and fiber. Just a 1/4 cup serving of quinoa has 6.5 grams of dietary fiber. Quinoa is now becoming mainstream and appearing in more grocery stores. I saw this muffin recipe in the February 2008 issue of Everyday Food. I was intrigued by the use of quinoa in a muffin. These were easy to make and I must say delicious. I've really had good luck on my muffin of the week quest! These are surprisingly sweet. The vanilla flavor is very prominent. Adding the quinoa to the batter produces a very light and fluffy muffin. This recipe is also gluten-free. Definitely one to make again. Per some of the suggestions on Martha Stewart's site I may try this recipe with chocolate chips instead of raisins. I also liked the idea of substituting apple juice for part of the water when boiling the quinoa. Look for the pre-rinsed quinoa to save a step in rinsing. I recently clipped a recipe for a quinoa vegetable salad that I'm hoping to make very soon.

Quinoa Muffins
Source: Everyday Food Feb. 2008

Makes 12

• 1 cup quinoa, rinsed
• 1/4 cup vegetable oil, such as safflower, plus more for pan
• 2 cups all-purpose flour, plus more for pan
• 3/4 cup packed dark-brown sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup raisins
• 3/4 cup whole milk
• 1 large egg
• 1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees. In a medium saucepan, bring quinoa and 1 cup water to a boil. Reduce to a simmer; cover, and cook until water has been absorbed and quinoa is tender, 11 to 13 minutes.
2. Meanwhile, brush a standard 12-cup muffin pan with oil; dust with flour, tapping out excess. In a medium bowl, whisk together flour, sugar, baking powder, salt, raisins, and 2 cups cooked quinoa; reserve any leftover quinoa for another use.
3. In a small bowl, whisk together oil, milk, egg, and vanilla. Add milk mixture to flour mixture, and stir just until combined; divide batter among prepared muffin cups.
4. Bake until toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool muffins in pan, 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container up to 5 days.

Morning Glory Muffins

I decided to make another batch of muffins this week, since last week's went so quickly! I chose another Cooking Light five star recipe. This recipe did not disappoint. I've had it on my cookbook stand to make for a few weeks and I can only say I'm sorry I didn't make it sooner. My husband loved the apple muffins from last week, but these are definitely my favorite. I feel like I put everything but the kitchen sink in these muffins. The end result was a moist, delicious and healthy muffin. The banana flavor is definitely the most prominent of all the ingredients. The inclusion of the dried dates and pineapple adds wonderful texture and flavor. I'm certain I will be making these on a regular basis. I'm also submitting this recipe to the Tasty Tools blogging event hosted by Joelens Culinary Adventures. I made a few slight changes to the recipe as noted below:


Morning Glory Muffins
Recipe as Adapted from Cooking Light July 2007

Cooking spray
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran (I omitted)
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt (I used 6 oz Brown Cow Blueberry Fruit on the Bottom Yogurt and add 2 more oz of cream of coconut)
1 cup mashed ripe banana (about 2)
1 large egg
1 cup chopped pitted dates
3/4 cup chopped walnuts
1/2 cup chopped dried pineapple
3 tablespoons ground flaxseed (about 2 tablespoons whole)

Preheat oven to 350°.

Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

18 servings (serving size: 1 muffin)

CALORIES 186(21% from fat); FAT 4.4g (sat 0.5g,mono 0.7g,poly 2.8g); PROTEIN 4.2g; CHOLESTEROL 12mg; CALCIUM 42mg; SODIUM 190mg; FIBER 3.4g; IRON 1.2mg; CARBOHYDRATE 35.2g

Cinnamon Apple Muffins

I made this Cooking Light recipe after seeing it on Sensible Suppers and Decadent Desserts. My husband thought these muffins were absolutely delicious. I'm not sure how many he ate last night, but I do know a significant number of them were gone this morning. I also saw him grabbing one on the way out the door today! I chose this recipe in large part because I had leftover buttermilk from Ina's Chocolate Cake and leftover ricotta from the Beef and Cheese Manicotti. The muffins were very light and fluffy and had a great apple/cinnamon flavor. The inside reminded me of an apple turnover with all the bite size pieces of apples. An added bonus, the house smelled wonderful while they were cooking!

Spiced Carrot Muffins

I had carrot muffins at a friend's house the other day and was inspired to make some this morning with some leftover carrots I needed to use up. I found this recipe from an issue of Everyday Food. I made mine as mini-muffins. I served them plain but they would be good with a cream cheese frosting also. Not only did the muffins turn out really well but they make your house smell good while cooking too!

Spiced Carrot Muffins
Recipe from Everyday Food

Ingredients:

Makes 12.

• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons pumpkin-pie spice
• 2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup plain low-fat yogurt (I used vanilla yogurt)
  
• 4 tablespoons unsalted butter, melted
• 1 large egg
• 2 1/2 cups shredded (about 5 medium) carrots

Directions:

1. Line twelve cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
2. In another bowl, whisk together yogurt, butter, and eggs. Make a well in the center of the flour mixture, and add yogurt mixture. Stir until just combined. Fold in carrots.
3. Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375 degrees oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
4. Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

Pumpkin Scones

This recipe was a hit. I've never made scones before and was surprised at how easy these were to make. My husband proclaimed he did not think anyone anywhere had ever made a better scone. Pretty high praise from someone who would not eat a bakery scone. This recipe would be a perfect addition to a fall brunch or shower. They could easily be cut into minis. I can't wait for an occasion to make these again. This recipe was originally posted on The Joy of Baking's website and has been featured on several food blogs.

My notes/changes: I used the trick of adding lemon to milk instead of buttermilk. I also omitted the pecans but think it would be a great addition. I also think dried cranberries would be good. I brushed mine with a mixture of egg and half-and-half.

Pumpkin Scones
Source: thejoyofbaking.com

Pumpkin Scones
Ingredients:
2 cups all-purpose flour
1/3 cup light or dark brown sugar
½ tsp. ground ginger
½ tsp. cinnamon
1 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
½ cup cold unsalted butter, cut into pieces
1/3 cup white chocolate chips (optional)

¼ cup pecans, toasted and chopped (optional)
1/3 cup buttermilk
½ cup pumpkin
1 tsp. vanilla extract

For the egg wash:
1 large egg
1 tablespoon milk or cream

Directions:
Preheat the oven to 400° and place a rack in the middle of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped white chocolate. In a separate bowl mix together the buttermilk, pumpkin and vanilla, and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round. Cut the circle into six equal triangles. Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes 6 scones.

Directions:
Preheat the oven to 400° and place a rack in the middle of the oven. Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, brown sugar, spices, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the chopped white chocolate. In a separate bowl mix together the buttermilk, pumpkin and vanilla, and then add the buttermilk mixture to the flour mixture. Mix just until the dough comes together. Do not overmix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat the dough into a circle that is about 7 inches round. Cut the circle into six equal triangles. Place the scones on the baking sheet. Brush the tops of the scones with the egg wash.

Place the baking sheet inside another baking sheet to prevent the bottoms of the scones from over browning. Bake for about 20 minutes or until golden brown and a toothpick inserted in the middle comes out clean. Transfer to a wire rack to cool. Makes 6 scones.

Its Fall!

Yesterday, I finally got into the spirit of fall baking (and the start of pumpkin season for me) and made a recipe I found on a cooking board for Almost Like Starbucks Pumpkin Cream Cheese Muffins. I think this is the best pumpkin muffin I have ever had. This recipe was better than my local Starbucks because I have gotten several stale pastries from them. The recipe makes a huge batch so be prepared to eat them or freeze them. I couldn't find the cheesecake flavored cream cheese mentioned in the recipe so I used a cinnamon swirl.

Almost-Like-Starbucks Pumpkin Cream Cheese Muffins

3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
4 tsp pumpkin pie spice

Pinch of cardamom (optional)

1 tsp salt
1 tsp soda
4 eggs
2 cups sugar
2 cups cooked or canned pumpkin
1 ¼ cups vegetable oil
8 oz package cream cheese*
Chopped nuts** (walnuts, pecans) (optional)

Preheat oven to 350. Mix ingredients together except cream cheese and nuts. Fill muffin tins (greased or paper cups) half full. Put 1-2 tsp cream cheese in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very very hot. Makes 24 muffins.

*The best cream cheese to use is the cheesecake flavored kind. Put the entire tub or brick on a piece of tin foil, and shape it into a long log. Put it in the freezer while you mix and fill the pans, up to an hour. Unwrap and cut with a sharp knife. If the disks are too big around, cut thick slices and then cut them in half. This keeps the cream cheese in one big lump, and also lets you push it down into the batter.

**Starbucks uses chopped pumpkin seeds, which are very good if you can find them. I like walnuts, but any kind of nuts work well.

Parmesan Crusted Pork Chops and Blackberry Muffins

I've had Giada's recipe for Parmesan Crusted Pork Chops on my list of recipes to try forever and finally made it last night. The pork chops lived up to all the glowing reviews I read. The meal was simple and delicious. I made them on the stove top last night but they would probably be great and a little less messy if cooked in the oven as well. I served the pork chops with Parmesan and Basil Orzo, a favorite recipe from Allrecipes.com. I also added a side of balsamic marinated green and wax beans. Additionally, I just purchased a Muffins cookbook at Williams Sonoma's annual sale, so I decided to make a batch of blackberry muffins. The muffins had a great crunchy topping and were really moist. This recipe is a great way to take advantage of the wonderful crop of summer blackberries.

Parmesan Crusted Pork Chops
Source: Giada de Laurentis

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

Parmesan and Basil Orzo
Source: Allrecipes.com

Ingredients:

• 2 tablespoons butter
• 1 cup uncooked orzo pasta
• 1 (14.5 ounce) can chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• salt and pepper to taste
• 2 tablespoons chopped fresh basil

Directions:

1. Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
2. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.
3. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.

Blackberry Muffins
Source: Williams Sonoma Muffins

Blackberry Muffins For the topping: 1/3 cup sugar 3 Tbs. all-purpose flour Grated zest of 1/2 lemon 2 Tbs. unsalted butter, melted 1/3 cup pecans, finely chopped For the muffins: 2 cups all-purpose flour 3/4 cup sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. ground cinnamon Grated zest of 1/2 lemon 1/4 tsp. salt 1 egg, beaten 5 Tbs. unsalted butter, melted 1 cup buttermilk 2 cups fresh blackberries or 2 1/2 cups frozen unsweetened blackberries, unthawed Unsalted butter for serving Preheat an oven to 375°F. Grease 12 standard muffin cups with butter or butter-flavored nonstick cooking spray. To make the topping, in a small bowl, stir together the sugar, flour and lemon zest. Stir in the melted butter until the mixture is crumbly. Add the pecans and stir to combine. Set aside. To make the muffins, in a bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, lemon zest and salt. Make a well in the center and add the egg, melted butter and buttermilk. Stir just until evenly moistened. The batter will be slightly lumpy. Sprinkle with the blackberries and gently fold in with a large rubber spatula just until evenly distributed, no more than a few strokes. Take care not to break up the fruit. Do not overmix. Spoon the batter into the prepared muffin cups, filling each to a bit above the rim of the cup. Top each muffin with the topping, dividing it evenly (the sugar will melt and produce a glaze effect). Bake until the muffins are golden, dry and springy to the touch, and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Unmold the muffins. Serve warm or at room temperature, with butter. Makes 12 muffins.

Sausage Cheese Muffins

I first made this recipe last year when I was cooking for a local non-profit agency. The next day I received a message that these muffins were a hit and everyone wanted the recipe. Since then, these muffins are one of my go-to breakfast recipes. I like to make a batch and then freeze them in individual portions. No need to defrost just throw in the microwave to reheat and breakfast is ready. Its the perfect breakfast on the go. They are also great served at a brunch as they are easy to make and look pretty all piled in a basket. The flavor reminds me of a sausage cheese ball.

Sausage Cheese Muffins

Southern Living October 2006

Prep: 15 min., Bake: 25 min.

Ingredients

1 (1-lb.) package ground pork sausage
3 cups all-purpose baking mix (I use Pioneer Low Fat Baking Mix)
1 1/2 cups (6 oz.) shredded Cheddar cheese
1 (10 3/4-oz.) can condensed cheese soup
3/4 cup water

Preparation

1. Cook sausage in a large skillet, stirring until it crumbles and is no longer pink. Drain and cool.

2. Combine sausage, baking mix, and shredded cheese in a large bowl; make a well in center of mixture.

3. Stir together soup and 3/4 cup water; add to sausage mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased muffin pans, filling to top of cups.

4. Bake at 375° for 20 to 25 minutes or until lightly browned.

Yield

Makes 15 muffins