Image: istockphoto

Ingredients

• 3/4 cup oat bran
• 3/4 cup whole wheat flour
• 2/3 cup sugar
• 1 1/2 tsp. cinnamon
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/8 tsp. salt
• 1/2 cup apples, skinless, finely chopped
• 1 (15oz) can Farmer’s Market organic sweet potato puree
• 1 large egg
• 2 large egg whites
• 3 tbsp. vegetable oil
• 2/3 cup plain yogurt

Directions

1. Preheat oven to 350 degrees F.
2. In a bowl, combine bran, flour, sugar, cinnamon, baking powder, baking soda, salt, and apples.
3. Add sweet potatoes, egg, egg whites, oil, and yogurt. Stir all ingredients thoroughly.
4. Spray muffin tins with vegetable cooking spray and spoon 1/4 cup of batter per muffin.
5. Bake for 20-25 minutes or until done.

Post from: Blisstree

Apple Cinnamon Sweet Potato Muffins

The below directions are a bit on the sparse side, so don’t forget to slice your strawberries and I’d use about 2/3 a cup white chips. The trick to good muffins is to avoid over-mixing. Fold the dry and wet ingredients together gently. I stop when it still looks not quick completely mixed.

Strawberry White Chocolate Muffins

Wet ingredients:

Mix together until fluffy:
¼ pound butter at room temperature
1-cup sugar
2 eggs
12 strawberries
beat in 1 cup sour cream

Dry ingredients:

Combine in a separate bowl:
2-¼ cups all-purpose flour
1 tsp. baking soda
1 ¾ tsp. baking powder
1 tsp. allspice

Gently fold dry ingredients into wet. When half are mixed, add ½ cup chocolate chips, plus diced strawberries for each muffin. Gently finish mixing – do not over mix.

Bake in 400 F oven for 15 to 18 minutes. Use a wooden skewer to test the center of the muffin to ensure they are done.
Serves 10-12

Image and recipe credit: Glynn House Inn and BnBfinder.com

Post from: Blisstree

Strawberry and White Chocolate Muffins

Country Cheddar Muffins

Ingredients:
1 3/4 cups flour
1/3 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups (5 ounces) Wisconsin Sharp Cheddar Cheese, shredded and divided
1 cup milk
1 egg
3 tablespoons grainy mustard
6 tablespoons butter, melted
1 tablespoon fresh, mixed herbs, chopped, or 1 teaspoon dried, mixed herbs

Cooking Directions:

Preheat oven to 350°F.

In large bowl, mix flour, cornmeal, baking powder, salt and pepper. Add 1 cup of cheese; toss. In small bowl, whisk milk, egg and mustard. Add to flour mixture with butter and herbs. Mix just to blend. Spoon into 10 paper-lined or buttered 2 3/4-inch muffin tin cups. Sprinkle tops with remaining cheese. Bake for 20 to 25 minutes, until springy to the touch and pick inserted into centers of muffins comes out clean.

(Image/Source : www.EatWisconsinCheese.com)

Post from: Blisstree

Country Cheddar Muffin

For more information about the Wedgewood Inn, click here and definitely, please do try the recipe.

Cappuccino Chocolate Chip Mini-Muffins 

Ingredients:
2 c all-purpose flour
1/2 c sugar
2 1/2 tsp baking powder
2 tsp instant expresso coffee powder
1/2 tsp ground cinnamon
1 c milk (scalded and cooled)
1/2 c butter (melted and colled)
1 egg, lightly beaten
1 tsp vanilla
3/4 c semi-sweet chocolate min-chips 

Directions:

Preheat oven to 375 degrees
Grease 36 mini-muffin cups

In a large bowl, stir together flour, sugar, baking powder, expresso coffee powder, salt and cinnimon. In another bowl, stir together milk, butter, egg, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chips.

Spoon batter into prepared muffin cups. Bake 15 -16 minutes or until a cake tester inserted in center of one muffin comes out clean. These muffins freeze well too!

Image credit and recipe courtesy of the Wedgewood Inn and BnBfinder.com

Post from: Blisstree

Cappuccino Chocolate Chip Mini-Muffins

This March, Driscoll’s encourages you to make informed food choices by adding nutrient rich berries, such as blueberries, raspberries, blackberries and strawberries, to your daily diet.  What better food choice is there other than antioxidant-packed berries?  Don’t these look amazing?

Raspberry – Orange Muffins
Prep Time: 15 minutes
Bake Time: 20 Minutes
Cool Time: 5 minutes
Makes: 10 Muffins

1            6 ounce package Driscoll’s Raspberries
1 ¾        cups all purpose flour
1 ½        teaspoons baking powder
½           teaspoon baking soda
½           cup sour cream
½           cup packed brown sugar
¼           cup canola oil
2-3         teaspoons grated orange zest (about 1 orange)
¼           cup orange juice
1            large egg

Preheat oven to 375 degrees F.
Line a muffin tin with 10 paper liners or coat with cooking spray.
Rinse and drain berries. Pat dry with paper towel.
Stir together flour, baking powder and baking soda in a small bowl.
Combine sour cream, brown sugar, oil, zest, juice and egg in a large bowl. Stir in flour until partially moistened.  Add raspberries and stir in gently until evenly mixed.  Do not over-stir.
Divide batter evenly between muffin cups, filling each about ¾ full.
Bake 20 minutes until golden brown and toothpick inserted comes out clean.
Cool in pan 5 minutes.
Serve warm or remove and place on wire rack to cool completely.

Lighten Up this recipe by replacing the sour cream with the equivalent amount of fat free sour cream or plain low fat yogurt.

Post from: Blisstree

March is National Nutrition Month