Funfetti Breakfast Muffins

Fruity pebbles muffinsOnce a year my parents come home from the journey down south and we are greeted with loads of groceries unavailable here in Canada. Our youngest always requests Fruity Pebbles. This year I used a cup to make a batch of these lovely muffins, the recipe I found over at The Pinning Mama. I actually found the recipe via pinterest, and I believe she must like the site as much as me! Definitely one of my websites of choice. I realize that I posted a muffin recipe yesterday as well, but baking week certainly NEEDS two muffin recipes. Muffins are that good!! Tomorrow, I will post something different, I promise! For now, make muffins, eat muffins, enjoy muffins!!

  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1 cup milk
  • 1 cup Fruity Pebbles

1. Beat butter and sugar. Combine dry ingredients, add to sugar mixture alternately with milk. Beat until just combined. Use spoon to fold in cereal.

2. Scoop into greased muffin pan.(Makes about 12 small muffins).

3. Bake at 400 degrees for 10-12 minutes. Use toothpick to ensure muffins have cooked through to the middle.

4. Eat and enjoy!

Chocolate Banana Crinkle Muffins

Chocolate MuffinBaking week continues, with one of my most favourite and most often baked treats, muffins! A delicious chocolate concoction that you can get away with eating for breakfast! This one even has bananas in it, fruit, makes it even better. My kids love having muffins in the house, as this is usually their mid afternoon snack. We are still finishing up our homeschooling, egad! This is the first year that we have done school in June, usually we are done in May, so we need ourselves some muffins to power through work time!

Recipe from Averie Cooks – my muffins didn’t crinkle as much as her lovely pictures. Pop over to here blog and have a peek!

1 1/2 cups all-purpose flour
1 cup granulated sugar
heaping 1/4 cup unsweetened natural cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
pinch salt, optional and to taste
1 large egg
1/3 cup  vegetable oil
1/4 cup sour cream
1 tablespoon vanilla extract
1 1/2 cups ripe bananas (from about 3 medium/large bananas)
1 cup semi-sweet chocolate chips
Coarse sugar to sprinkle on muffin tops

1. Beat bananas in large mixing bowl. Add egg, oil, sour cream and vanilla.

2. Add dry ingredients and mix until combined. Fold in chocolate chips.

3. Grease a 12 cup muffin tin. Divide batter equally between cups and sprinkle each generously with coarse sugar. ( You can use granulated sugar, if you want).

4. Bake muffins, for 22 minutes at 350 degrees. Use toothpick to ensure they have cooked through to the middle. Let cool slightly and remove from muffin tin.

5. Eat and enjoy!

Golden Dark Chocolate Chunk Muffins

IMG_9637Ah, the muffin. My “treat” loop hope. You see I have the most enormous sweet tooth known to man. I could quite happily eat chocolate and baked goods around the clock. My favourite things include chocolate shops and bakeries. Alas, I am also a mother and like to set a good example for the children. Not to mention being healthy for my own good. As much as the idea of sweets is lovely, actually eating them around the clock would leave me with a tummy ache. So I limit myself. Two desserts a week. Muffins, though are my loop-hole, for some reason I feel muffins with a side of fruit (for something healthy) is a perfectly acceptable lunch. Especially when said muffins involve chocolate. I made them I ate them, and they were good.

Recipe from Scientifically Sweet

  • 4 oz dark chocolate, chopped into chunks
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • ¼ cup pure canola oil
  • 2 tbsp butter, melted and cooled
  • ¾ cup 2% milk
  • 1 tsp pure vanilla extract

1. Whisk together egg, oil, melted butter , milk and vanilla.

2. In separate bowl combine all other ingredients. Make a well. Pour in wet stuff. Fold in until fully incorporated.

3. Line a 12 cup muffin tin with paper liners. Scoop batter evenly between cups.

4. Bake for 20 minutes at 375 degrees. Poke with toothpick to check that the middle portion has cooked through.

5. Eat and enjoy!

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!