Coconut Muffins

IMG_9375A while back we took our kids to a breakfast buffet. They loved it. Still talk about it. So when we decided to have a brunch style birthday party with our good friends this past weekend I decided to make it buffet style. A buffet means a lot of options, and I let my kids make their own plates. Much happier when they are deciding what to eat. We had hot options, healthy options, a yogurt parfait station, and carbs. No breakfast buffet is complete without carbs. So along with Cinnamon Buns and toast with assorted jams I made a batch of these delightful coconut muffins. They were the perfect addition, plus as an added bonus all of the ingredients I generally keep in the house. So I can whip up a batch whenever I chose!

Recipe from Allrecipes– Makes 10 Muffins

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 3 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg
  • 2/3 cup milk
  • 1/3 cup vegetable oil
  • 1/2 tsp. coconut extract
  • 1/4 cup flaked toasted coconut
  • Topping:
  • 1/4 cup sugar
  • 1/4 cup flaked toasted coconut
  • 1 Tbsp. butter
  • 1/2 tsp. cinnamon

1. Place 10 paper liners in muffin tin.

2. Combine flour, sugar, baking powder and salt. In separate small bowl whisk together egg, milk, oil and extract. Pour into dry ingredients and stir until just combined. Fold in coconut. Divide batter equally between muffin cups.

3. Mix all topping ingredients together until crumbly. Sprinkle over uncooked dough.

4. Place muffins in a 400 degree oven and bake for 20 minutes.

5. Eat and enjoy!

All-Oats Muffins

IMG_9114Time to review another cookbook! I was able to receive the new Bob’s Red Mill Everyday Gluten-Free Cook Book so here we go! First off, let me say we are not by any means a gluten-free house. I love most things containing gluten, bread, pasta, and desserts alike. Still, once in a while we will have guests over, so it is nice to have options! I perused the cook book and decided to try out these all-oat muffins, because I had all the ingredients already in the house, and I love when I come across a recipe that I can make immediately. Mostly because if I already have all the ingredients then I will likely have them often, so it will be a recipe easy to repeat. These muffins, came together so easily, and were delightfully tasty. They did not at all taste like a “gluten-free” muffin I would expect, I will be honest when I here those words I cringe a bit inside. Nope, these were tasty and I will be making them again for sure! This cook book in fact has quite a few recipes I would like to give a try. So gluten-free or not a good one to add to your collection.

  • 2 1/2 cups rolled oats
  • 1 Tbsp. baking powder
  • 1/2 tsp. fine sea salt
  • 1/2 tsp. ground cinnamon
  • 1 large egg
  • 1 cup milk
  • 1/4 cup agave nectar (or honey, or maple syrup)
  • 2 Tbsp. melted butter
  • 3/4 cup chopped dates, plus additional 1/4 cup for sprinkling on top

1. Place oats in blender. Pulse until texture of flour. Add baking powder, salt and cinnamon. Give another whirl in the blender until mixed in.

2. In mixing bowl whisk egg. Add milk and agave. Whisk. Add melted butter. Fold in oat mixture then the 3/4 cup of dates.

3. Scoop into muffin tin lined with liners (this recipe will make 12). Top with additional dates.

4. Bake for 20 minutes at 375 degrees. Serve warm.

5. Eat and enjoy!

Banana Brickle Muffins

IMG_8465This year in addition to cookies and bars we are having a whole platter of muffins at the dessert table. My son conveniently got me the 750 Best Muffin Recipes cook book for my birthday. I thought I was done with the muffins but after I opened my gift I knew I needed to make one more batch. This last-minute addition turned out to be the best of the bunch.

  • 2 cups all-purpose flour
  • 1 Tbsp. Baking powder
  • 1/2 tsp. salt
  • 1/2 cup packed dark brown sugar
  • 1 egg
  • 1 cup mashed ripe bananas
  • 1/2 cup milk
  • 1/3 cup vegetable oil
  • 1 cup toffee baking bits ( I used one whole package heath with chocolate)

1. Beat together egg and brown sugar. Add bananas, milk and vegetable oil.

2. Stir together flour baking powder, and salt in separate bowl. Fold into wet ingredients until fully combined. Fold in 1 cup of toffee bits.

3. Scoop into 12 muffin tins that have been lined with paper liners. If desired sprinkle remaining toffee bits from package on top of muffins.

4. Bake for 22 minutes at 350 degrees. Check with toothpick to ensure they have cooked through to the middle.

5. Eat and enjoy!

Cinnamon Swirled Muffins

IMG_8416Staying on budget for groceries can sometimes be a bit difficult. December is one of the harder months as I do a bunch of extra baking. We, or at least me, tend to go a wee bit overboard when planning the dessert table. What can I say I like variety. So when I find a recipe that sounds delicious and I have all the ingredients all ready it’s a shoe-in to get put on the week’s meal plan. The cookies and bars get put in the freezer for Christmas (after we have all taste tested them, of course), so I like to have things like muffins and scones for the kids to snack on.

Recipe found at The Spiced Life

  • For the muffin batter:
  • 1½ cups self rising flour
  • 1 tsp. baking powder
  • ¼ tsp. fine sea salt
  • ½ cup sugar
  • 1 large egg, lightly beaten
  • 1 cup milk
  • 7 T unsalted butter, melted
  • For the cinnamon swirl:
  • 1 Tbsp.  cinnamon
  • 6 Tbsp. brown sugar

1. Combine flour, baking powder, salt and sugar in large mixing bowl. Make a well. Place egg, milk , and butter in well. Fold to combine ingredients.

2. Mix together cinnamon and brown sugar.

3. Line 12 muffin cups with paper liners. Spray paper liners and top of muffin pan with non-stick cooking spray.

4. Place about a Tbsp. of batter in each muffin cup. Divide half of sugar mixture between cups. Top with remaining batter, then remaining cinnamon mixture. Use a butter knife to gently swirl.

5. Bake at 375 degrees for 20 minutes.

6. Eat and enjoy!