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Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

Hi Everyone,

I know it’s been awhile again since I posted some of my recipes that I have tried and tested on Pinterest.   Just so you know I have not stopped baking or cooking but I have been really busy with life 🙂  Anyway, I have a bunch of recipes that I want to share with you all.  Also, I have been doing a lot of gluten-free and vegan dinner dishes and sides.   I realized I wanted to amp up my training for the fall running races I have coming up and decided to change my diet to see if I see a difference in my running.   Well, it’s been about a month or so and I feel fabulous!!  Don’t get me wrong I am still eating meat, but to be honest I have never been a huge meat eater.  In fact, I was a vegetarian for about 10 years of my life.  When I was pregnant with my first son, I really started to carve meat.  I guess my body was telling me something because I was low in Iron.   Anyway, I started to eat meat again but never more than 3 oz. at dinner.  I will be sharing all my favorite meals I have been making soon.  But for know I want to post my youngest sons favorite muffin recipe.   These freeze great too!  I keep a couple out for the boys and then freeze the rest and toss one in their lunch.

Bakery Style Blueberry Muffins

Makes one dozen muffins

Recipe from: Dinner Dishes and Desserts

Ingredients:

  • 3 cups flour
  • 1 Tbls baking powder
  • 1 tsp salt
  • ½ cup butter, softened
  • 1¼ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1¼ cup plain Greek yogurt
  • 1½ cups frozen blueberries

Directions:

  • Preheat oven to 425 degrees. Prepare a 12 cup muffin tin with non-stick spray or liners. Set aside
  • In a bowl whisk together flour, baking powder, and salt. Set aside.
  • In a stand mixer, cream butter and sugar together until fluffy, about 2 minutes.
  • Add the eggs, 1 at a time, beating after each addition. Mix in vanilla.
  • Slowly add the flour mixture and yogurt, alternating between the two; until just combined.
  • Fold in the blueberries.
  • The batter will be very thick. Scoop into prepared muffin tins.
  • Bake at 425 for 5 minutes. Reduce heat to 375 and bake for 15 more minutes, or until a tester comes out clean.
  • Remove from oven, and set on a wire rack to cool.
  • Store in an airtight container or freeze.

Enjoy!

 

Bakery Style Blueberry Muffins

Bakery Style Blueberry Muffins

 

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Tuesday Cook Off ~ Banana Chocolate Chip Muffins with Cinnamon Streusel

Tuesday Cook Off ~ Banana Chocolate Chip Muffins with Cinnamon Streusel

So if you have been following my blog and all my Tuesday Cook Off posts you know that my family loves muffins.   We actually don’t eat muffins for breakfast but more as a dessert.    Well, my husband does enjoy a muffin with his coffee in the morning but he’s probably the only one in the family.  Anyway, banana muffins, bread etc. is one of my youngest sons favorites so I came across this recipe and just had to try it.    The recipe did call for walnuts but I had to leave those off because of my oldest son allergies.   Trust me, we didn’t miss them at all.   Though I am sure the walnuts give it a nice crunch!

Recipe from Sally’s Baking Addiction

Makes 16 muffins. Store muffins in an airtight container at room temperature for up to 1 week. Muffins freeze well, up to 3 months.

Ingredients: 

    • 1 and 1/2 cups all-purpose flour
    • 1/2 tsp ground cinnamon
    • 3/4 tsp baking soda
    • 3/4 tsp baking powder
    • 1/4 tsp salt
    • 1/2 cup granulated sugar
    • 6 Tablespoons unsalted butter, softened to room temperature
    • 1 large egg
    • 1 and 1/2 cup mashed bananas, very ripe (about 3 large ripe bananas)
    • 3 Tablespoons yogurt (I used vanilla greek yogurt)
Streusel
  • 1 tablespoon cinnamon
  • 1/4 cup packed light brown sugar (or dark brown sugar)
  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup chopped walnuts

Directions: 

  1. Preheat oven to 425F degrees. Line muffin tin with baking cups or spray with nonstick spray. Set aside.
  2. Make the streusel first by combining all ingredients in a small bowl. Set aside.
  3. In a medium bowl, gently toss together the flour, cinnamon, baking soda, baking powder, and salt. Set aside. Using an electric stand or hand mixer, beat the sugar, butter, and egg in a large bowl until fluffy, scraping down the sides as needed. On low speed, beat in the mashed bananas and yogurt. By hand, stir in the dry ingredients mixing until everything is just combined. Do not overmix.
  4. Layer one spoonful of batter into the muffin cup. Sprinkle with streusel. Layer another spoonful on top and layer with more streusel. Continue to layer batter and streusel into each muffin tin.
  5. Bake muffins for 5 minutes at 425F degrees. Lower temperature dial down to 350F degrees and continue to bake for about 14 more minutes until the muffins are set and lightly browned. Allow to cool for 5 minutes in the tins and transfer to wire rack to cool completely.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

Tuesday Cook Off ~ Gluten Free Breakfast Muffin with Zucchini, Feta and Quinoa

Tuesday Cook Off ~ Gluten Free Breakfast Muffin with Zucchini, Feta and Quinoa

Today I want to feature a great, easy and gluten-free recipe.   I have been baking and sharing those recipes a lot so I decided I needed to mix it up a bit.  So today I want to share this easy breakfast muffin.   Every Sunday I make up my husbands breakfast for the week.  This way he just grabs it every morning as he is heading out the door.  Plus, I know he is eating the most important meal of the day 🙂  It needs to be easy so he can reheat the breakfast when he gets to his office.  He loves eggs so I try to stick with recipes with eggs.   His favorite recipe is the Ham and Mushroom Scrambled Egg Cups.    Almond flour and quinoa flakes are the two ingredients that replace traditional flour in this recipe, and also make these very nutritionally dense muffins.  You can find both ingredients at Whole Foods but I actually found the almond flour at Walmart.  The texture of the breakfast muffin reminds me of the texture of a corn muffin which I love!

So did this recipe pass the husband test…it sure did!  Plus, he has no idea that his breakfast is gluten-free!  He absolutely loved the recipe and wants me to make them again next week 🙂

Here is the Recipe:

Recipe yields about 12 breakfast muffins.  My batch made 11 muffins. Adapted by Kalyn’s Kitchen.

Ingredients:

1 medium zucchini, cut into strips and diced to make 1 1/2 cups diced zucchini

1-2 tsp. olive oil

1/3 cup lowfat cottage cheese

1/4 cup Parmesan cheese

1/4 cup quinoa flakes

2/3 cup almond meal

1 tsp. baking powder

4 eggs, well beaten

3 Tbs water

1/2 cup crumbled feta (not packed)

2 Tbs sliced green onions

1 teaspoon Spike Seasoning

Preheat oven at 400 degrees

Instructions:

Cut stem and blossom end off zucchini, then cut in fourths lengthwise. Then on each strip, cut off part of the white center part of zucchini, so you have zucchini strips with skin and about 1/4 inch of white. Cut into thinner strips if needed, then dice to make small cubes around 1/4 inch square.
Heat olive oil in non-stick frying pan and saute zucchini until it’s softened and just starting to brown, about 5 minutes. In large plastic bowl, combine cooked zucchini, cottage cheese, Parmesan, quinoa flakes, almond meal, baking powder, beaten eggs, water, crumbled feta, green onions, and Spike seasoning if using. Gently mix together with large spoon.   Spray silicone muffin pan or individual silicone muffin cups with non-stick spray or olive oil. Divide the mixture between 12 muffin cups. Bake muffins about 25 minutes at 400 degrees until muffins feel firm and are lightly browned.   These will stay good in the refrigerator for quite a few days and can be reheated in the microwave. Be careful not to overcook when reheating or they will be too hard.

Do you have a great recipe you would like to share?  Just email us at Linda@mybabypajamas.com.  Please attach a photo if you can.  If your recipe is chosen, you will win a $25.00 Gift Certificate to our website :)  Who doesn’t want free kids pajamas?  Please share this contest/giveaway!

Don’t forget where to find great footie pajamastoddler pajamas and more, at My Baby Pajamas.

About Me:

Hello and welcome! I am a 40 something year old mom of two boys, living in Scottsdale, AZ with my husband Al. I started My Baby Pajamas in 2007 and have watched it grow and mature. I love to blog but am not much of a writer per say. I am a avid runner and love to compete in races. I like my yoga HOT and love to hike with my family and our pit bull mix dog, Chance. My favorite time is hanging with my family and cooking homemade dinners and hearing about everyone's day while my husband and I enjoy a glass of wine.

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