muffins | My Foodie Call

Tag: muffins
- Whole Grain Blueberry Muffins with Chia
  
  Posted at 8:00 pm by myfoodiecall
  
  Nov 10th
  Do you need something to do with those blueberries you picked over the summer? Need to create space in your freezer?
  
  Here is a good one to try.
  
  I made these blueberry muffins for a recent breakfast when my 10-year-old had a friend spend the night.
  
  Pressure was on.
  
  Let’s just say 10-year-olds can be….
  
  ~~Picky.~~
  
  Honest. My son included 🙂
  
  These muffins were guest approved. The “guest” had three of them, although who’s counting????
  
  Whole Grain Vegan Blueberry Muffins.
  
  So vegan means, no animals were involved.
  
  No oil involved either. Bonus.
  
  Chia seeds WERE involved.
  
  And they actually taste good.
  
  How this happens.
  
  Start by making your dairy-free buttermilk. Not hard. It’s just almond milk and lemon juice.
  
  Then your super food. Super food= Super ingredient right here.
  
  And your unsweetened applesauce.
  
  Now your dry ingredients.
  
  Add your wet.
  
  Slowly fold in your blueberries.
  
  Batter up!
  
  Prepared for baking…
  
  After 13 minutes add your optional cinnamon/sugar topping.
  
  But why wouldn’t you???
  
  Finish baking until inserted toothpick comes out clean…
  
  Finished.
  
  Whole Grain Blueberry Muffins with Chia
  - 2 1/4 cups white whole wheat flour
  - 1 cup brown sugar
  - 3/4 teaspoon salt
  - 1 teaspoon baking powder
  - 1/2 teaspoon baking soda
  - 1 teaspoon cinnamon
  - 1 cup frozen blueberries, frozen
  - 1 teaspoon pure vanilla extract
  - 1/4 cup chia gel (***see below for how to make chia gel***)
  - 1/4 cup unsweetened applesauce
  - 1 1/2 cups almond milk mixed with the juice of one small lemon (or 1/2 large lemon)
  - cinnamon-sugar grinder for topping, optional
  1) Preheat the oven to 400°F. Prepare muffin tin with liners or lightly grease with coconut oil (I did the coconut oil).
  
  2) Whisk together all of the dry ingredients.
  
  3) In a separate bowl, whisk together the vanilla, chia gel, and vegan “buttermilk”.
  
  4) Pour the liquid ingredients into the dry ingredients, stir a little bit.
  
  5) Add your frozen blueberries and stir again, just until combined. (As with all muffins, do not over-stir. If you do it will cause overly dense muffins)
  
  6) Spoon the batter into prepared muffin tin.
  
  7) Bake the muffins for 13 minutes.
  
  8) Take muffins out and top the muffins with cinnamon/sugar. (optional)
  
  9) Bake for another 5-6 minutes or until a toothpick inserted into the middle of one of the center muffins comes out clean.
  
  ***CHIA GEL****
  
  Mix 2 Tbls chia seeds with one cup of water. Whisk well. The seeds will float around a bit and not do much. Relax. Wait 2 or 3 minutes, whisk again. Put in the fridge for 10-15 minutes, whisking in between to help it set further set. It will be gel-like and goopy, but this is want you want. It is your perfect healthy binder in place of your egg and oil.
  Posted in Breakfast | Tagged blueberry, chia, muffins, vegan
- 12 Whole Wheat Berry Banana Muffins- Big ones.
  
  Posted at 8:00 pm by myfoodiecall
  
  Sep 12th
  We like muffins. Muffins are such an easy, versatile breakfast item.
  
  So easy that they make their way seamlessly into lunch boxes as a snack too.
  
  Or as a night-time snack. When the kids say they are starving two seconds before bed? They want chips? My response? Have a muffin.
  
  Here is a recent recipe.
  
  Berry Banana Muffins
  - 2 eggs
  - 1/2 cup unsweetened organic applesauce (Apples are at the top of the Dirty Dozen list. Buy organic)
  - 1/4 cup coconut oil (melted down)
  - 3/4 cup packed brown sugar
  - 1 teaspoon vanilla extract
  - 3 bananas, mashed
  - 2 cups whole wheat flour
  - 1 teaspoon baking soda
  - 1 tablespoon cinnamon
  - 1 cup frozen mixed berries
  DIRECTIONS:
  
  1. Preheat the oven to 375 degrees F. Line muffin tin with paper liners or non-stick spray.
  
  2. In a large bowl, whisk together the eggs, applesauce, coconut oil, brown sugar, vanilla and bananas. Combine the flour, baking soda and cinnamon. Stir into your wet mixture until moistened. Add the mixed berries. Stir again. Don’t worry if the berries clump a little because they are frozen. It will all come together in the oven. Spoon batter into muffin cups.
  
  3. Bake for 18-20 minutes in the preheated oven, or until the tops of the muffins are lightly browned. Let cool for 10 minutes.
  
  Bursting with berries.
  Posted in Breakfast, Snacks | Tagged muffins, whole wheat
- Broccoli and egg “muffins”
  
  Posted at 12:56 pm by myfoodiecall
  
  Aug 23rd
  A little spin on breakfast.
  
  Feeling less than inspired by your over-easy egg and ho-hum wheat toast? Making an omelette before work seem like a chore that rivals washing your kitchen floor?
  
  While I like a good omelette here and there, this recipe I find to be a super time saver. Especially on those rushed mornings. And easy.
  
  Broccoli and egg “muffins”
  
  First, make your concoction.
  
  Basically an omelette in a bowl, am I right??
  
  Next, add it to your muffin tin.
  
  Can you see how cute these will be? And no omelette flipping required. So annoying when your omelette breaks apart.
  
  Wait patiently for 20 (ish) minutes…
  
  Easy peasy
  
  Broccoli and egg “muffins”
  
  Spray muffin tins
  
  preheat oven to 350 degrees
  
  Ingredients:
  - 1/4 cup vegetable broth
  - 1 teaspoon coconut oil
  - 1 clove minced garlic
  - 1/4 cup chopped onions
  - 1 cup chopped broccoli
  - 1/2 cup shredded cheese
  - 1/4 cup almond milk
  - 4 eggs (go organic if possible)
  - 1 Tablespoon Nutritional Yeast (optional)
  - salt and pepper to taste
  1) Heat your pan and add your vegetable broth, coconut oil, and garlic. Pile in your onions and broccoli and saute until slightly cooked.
  
  2) Transfer mixture to a large bowl
  
  3) Add 1/2 cup cheese of your choice (dairy cheese or non-dairy Daiya. Something that melts gooood)
  
  4) Add nutritional yeast if you are using (But seriously, why would you not?? It just adds to the cheesy flavor and gives you an awesome boost of nutrition)
  
  5) Whisk in 1/4 cup milk of choice (almond, soy…they all work)
  
  6) Whisk in your 4 eggs
  
  7) Add salt and pepper to taste
  
  8) Pour and distribute evenly into your 6 sprayed muffin rounds
  
  9) Bake 20-24 minutes
  
  This recipe yields 6 broccoli egg muffins but could easily be doubled.
  
  Paired with chilled sliced peaches. Peaches just happen to be in season right now. Perfect balance.
  
  These babies will also store well in the refrigerator if you would like to make a dozen in advance. Pop them in the microwave for a bit and bam! out the door. No excuses.
  Posted in Breakfast | Tagged breakfast, broccoli, egg, muffins, omelette
- Maine Baked Beans and Vegan Corn Bread Muffins
  
  Posted at 2:49 pm by myfoodiecall
  
  Feb 1st
  So putting an actual meal on the table is tough to manage with a busy schedule. I usually start my kids out with raw veggies and then throw something together quickly. Here is a healthy, “thrown together meal”. Start out with B&M Beans (made right in Portland, Maine)…my guess is the can lining is not BPA free :(, although I am uncertain. We’ll get there one day, I am sure 🙂
  vegetarian protein, yay.
  You have your protein, next add your carbohydrate side. People do not still count carbs, right??
  
  This recipe was adapted from:
  
  http://kblog.lunchboxbunch.com/2011/01/buttery-maple-corn-muffins-vegan-recipe.html
  
  Vegan Corn Bread Muffins
  
  3/4 cup plain soy milk (or other non-dairy milk)
  
  1 cup whole wheat pastry flour, (or whole wheat graham flour)
  
  1 cup plus 2 Tbsp. corn meal, organic (mine was from my Maine farm share. Hooray for local goods!)
  
  1/2 cup unsweetened apple sauce
  
  1 teaspoon cinnamon
  
  1/2 cup maple syrup
  
  1/2 cup vegan butter, softened, such as Earth Balance (or regular if you are not wanting vegan)
  1/4 tsp salt
  1 tsp baking powder
  dash of baking soda
  2 Tbsp nutritional yeast (optional, but so worth adding it!)
  
  muffin liners or cooking spray for muffin tins
  
  Directions:
  
  1. Preheat oven to 375 degrees.
  
  2. Place muffin liners or spray your muffin tins with cooking spray.
  
  3. Ingredients
  
  4. In a mixing bowl, add the dry ingredients and toss well. Then add in the liquids. Fold until a nice batter forms.
  5. Pour batter about 3/4 full in each tin.
  
  6. Bake at 375 degrees for 30 minutes – or until edges become browned. Cool. Serve warm for best taste results.
  
  super buttery, moist, and mildly sweet on their own that there is no need to add any additional spread.
  
  Dinner is served. Not extravagant, but quick, balanced, and widely accepted by the pickiest eaters.
  Posted in Salads, Soups, and Sides | Tagged muffins
- Whole Wheat Pumpkin Muffins
  
  Posted at 5:04 pm by myfoodiecall
  
  Oct 15th
  Whole Wheat Pumpkin Applesauce Muffins
  
  So I am a pumpkin freak. Seriously…I put it in everything. Chili, oatmeal, pancakes, cookies, even spaghetti sauce. I definitely do not think of pumpkin as an exclusive fall veggie. Super packed with Vitamin A and beta carotene, this can of goodness is well worth the couple of dollars. This post is dedicated to Whole Wheat Pumpkin Applesauce Muffins, although I foresee many pumpkin recipes in the future. I am that narrow-minded. ♥
  
  Lets begin by breaking down the title.
  - “Whole Wheat”. Whole wheat=whole grain. More vitamins, more fiber. More bang for your buck. Great starting point right there.
  - “Pumpkin”. Yes, it is an excellent source of vitamin A and beta-carotene, but did you know about the fiber content in pumpkin? Take a look at the back of your pumpkin can’s label. You might be pleasantly surprised. grams per 1/2 cup serving. This is the real kind. Not the fake fiber crap that is infused in Fiber One yogurt .
  - “Applesauce”. You just know with that ingredient right there that these muffins are screaming moisture. Yum….
  Before getting started:
  - Make sure that you buy pumpkin and not pumpkin pie filling. Pumpkin pie filling has lots of extra sugar that is not needed. These will be sweet enough with the brown sugar and you will be adding your own spices…
  - The Applesauce- applesauce is applesauce right? WRONG. Chances are that if you buy a jar that just reads “applesauce” you are probably buying applesauce with high fructose corn syrup. Yuckers. In case you have been living under a rock (no offense, I am sure it is a very comfortable rock), CORN SYRUP IS EVIL. When purchasing applesauce make sure it says “unsweetened applesauce”. Your body will not know the difference and will reap the health benefits
  - You will notice that I have walnuts as optional. I hope that you decide to keep these in the recipe. Walnuts have amazing health benefits. They are an excellent source of Omega 3 fatty acids, a super source of plant-based protein, an appetite suppressant, a stress reliever. The list could go on and on. I realize that many do not like nuts in their baked goods, I get it…its a texture thing. I know that my older son would freak if there were large chunks of walnuts in his muffins. My solution. I have a 4 cup mini food processor and I pulse those babies to a grainy powder in seconds. Blends in beautifully. No mini processor? You could also use a coffee grinder or your rolling-pin to break up large chunks. The consistency will not be quite as fine with a rolling-pin, but it would still help with the texture problems. Well worth the extra 15 seconds to throw those in to the recipe. Seriously amazing health benefits. Take the time.
  Whole Wheat Pumpkin- Applesauce Muffins
  
  2 cups whole wheat flour
  
  1 teaspoon baking powder
  
  1/4 teaspoon salt
  
  2 teaspoons pumpkin pie spice
  
  2/3 cup brown sugar, firmly packed
  
  1/4 canola oil
  
  3/4 cup unsweetened applesauce
  
  1/2 cup canned Pumpkin (not pumpkin pie filling…)
  
  1/3 cup milk of choice (any milk will work. I used vanilla soy milk, but you could use coconut, almond, etc. )
  
  2 eggs, lightly beaten
  
  1/4 cup ground walnuts (optional)
  
  Directions:
  1. Preheat oven to 400. Use 12 paper muffin liners or spray your pan with non-stick spray.
  2. Whisk together the flour, baking powder, salt, pumpkin pie spice, and walnuts if you decide to use them. In another bowl, combine the brown sugar, oil, applesauce, pumpkin milk, and eggs. Mix well. Fold the pumpkin mixture into the dry ingredients. Stir until combined.
  3. Divide evenly into muffin pan. Bake 15-18 minutes or until the tops are lightly browned. Cool the muffin pan on a wire rack for 5 minutes before serving.
  Posted in Breakfast, Snacks | Tagged applesauce, muffins, pumpkin
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