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I’ve made these muffins numerous times but the post is sitting in the depths of the Eat Drink Pretty archives so I thought I’d bring them front and center. Also, last week a reader comment gave me a great idea to turn these muffins into minis, since the regular size tend to be pretty large. Turns out, these bite-size muffins are just right.

Now is the time to make anything with rhubarb as it’s abundantly in season. We were at our friend’s place last Saturday night and they offered to cut us some rhubarb that is growing in their backyard. I promptly made these muffins the next day.

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Chocolate graham crackersLast week Juliet and her cousin Chloe were having a play date. Chloe’s mom, Nikki left a coconut flour muffin for Chloe as a snack and I broke a small piece off for Juliet (she had organic animal crackers and they were sharing snacks. Have you ever noticed that toddlers will eat anything if their friends are eating it?). Juliet gobbled down that muffin and immediately said “more muffin more muffin!”.

I had never heard of coconut flour before. As a pretty avid baker, I probably shouldn’t be admitting that. I asked Nikki for the recipe and made a batch on Sunday.

Since I am obviously not an expert in gluten-free baking or coconut flour I did a little googling and this article was informative and helped me understand the benefits and nuances.
Chocolate graham crackersI found organic Bob’s Red Mill Organic Coconut Flour at Super Target for around $6.Chocolate graham crackersThese muffins are really tasty and Juliet likes them a lot. Surprisingly, so does Erik (he isn’t typically into baked goods). I’m always up for trying new ingredients so thanks to my sister-in-law, Nikki for introducing me to coconut flour. I’ll definitely be making these muffins again and I’ll probably try adding fruit, dried fruit, peanut butter, etc.

Coconut flour chocolate chip muffins (recipe slightly adapted from The Coconut Mama)

Ingredients

  • 3/4 cup of coconut flour 
  • 1/2 teaspoon of baking soda
  • 1/4 teaspoon of sea salt
  • 6 eggs (I use organic Simply Balanced brand from Target)
  • 1/2 cup of coconut oil, melted (I get organic coconut oil from Trader Joes)
  • 1/2 cup of honey (I use organic honey from Aldi)
  • 1 teaspoon of vanilla
  • 2/3 cup semi-sweet mini chocolate chips
Preparation
Pre-heat oven to 350 degrees. In a small bowl, mix all dry ingredients together and set aside.
In a another bowl, beat eggs and mix in melted coconut oil, honey and vanilla. Add dry ingredients until combined. Fold in the chocolate chips. Allow the mixture to sit for 3-5 minutes so the coconut flour can absorbed the liquid.
Scoop batter into prepared (greased) mini muffin pan. Fill each muffin tin 3/4 full of batter. 
4. Bake for 14-17 minutes. Remove muffins onto a cooling rack. Store in airtight container in refrigerator. 
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glazed pumpkin doughnut muffinsI’ve been slowly working my way through the recipes on my Fall Pinterest board. Last Saturday Erik and I made an awesome homemade breakfast that consisted of biscuits and gravy and these pumpkin doughnut muffins. Donut or doughnut? Whatever.

Erik actually made 90% of these doughnut muffins while I wore Juliet in the Becco. She ran over with her hands up and asked “momma doing??” and wanted to be held to observe us baking. Measuring flour while holding a toddler is not so easy so I read the directions to Erik while he did most of the work.

I’d look over every once and a while and noticed him haphazardly measuring the spices and I felt compelled to reminded him that baking is a science and I’d appreciate it if he measured exactly. He really loved that.

These muffins were a big hit. We had my sister and her husband Drew over for breakfast and they both complimented all the food. Juliet ate two. She licked the glaze off first.

Glazed pumpkin doughnut muffins (recipe via Tidy Mom via Martha Stewart)

Ingredients 
3/4 cup butter (1-1/2 sticks) unsalted butter, room temperature
3 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon coarse salt
1-1/2 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground allspice
1/3 cup buttermilk
1 teaspoon vanilla
1 1/4 cups pure pumpkin puree (from a 15-ounce can – save extra for glaze)
1 cup light brown sugar, packed
2 large eggs

For the Glaze
1 cup powdered sugar
1 Tablespoon half & half (or milk)
1/2 teaspoon vanilla
2 Tablespoons pure pumpkin puree
1/4 heaping teaspoon pumpkin pie spice
2 Tablespoons butter, melted

Preparation

Preheat oven to 350 degrees. Line 12 standard muffin cups with cupcake papers (or butter and flour if not using liners).

In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.


In a small bowl, whisk together buttermilk, vanilla and pumpkin puree.


In a large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add pumpkin mixture, then flour mixture and beat to combine.


Spoon 1/3 cup batter into the prepared pan, filling the cups nearly full, and bake 25-30 minutes or until a toothpick inserted in center of a muffin comes out clean. Remove pan to a cooling rack and allow muffins to cool for about 10 minutes.


Meanwhile, prepare the glaze by placing powdered sugar in a medium bowl, slowly whisk in milk and vanilla until there are no lumps. Continue to whisk while adding pumpkin puree, spice and melted butter until smooth.


Place a layer of wax or parchment paper under the cooling rack. Dip the muffin crowns into the glaze, place the muffins back onto the cooling rack and allow the glaze to harden. Dip a second time, if desired.


A couple notes, I made the glaze hurriedly and didn’t whisk the powdered sugar with the milk enough for the clumps to disappear. So the glaze doesn’t look perfect and sort of lumpy. Also, I thought these muffins were more like muffins than doughnuts. I think the cake-like texture is supposed to resemble a doughnut but it’s a bit of a stretch, if you ask me. Regardless, these are great and totally perfect for a fall weekend breakfast. 

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I took Monday off this week and spent the entire day hanging out with Juliet. It was awesome momma/daughter time and I couldn’t have asked for a better day with her. I was so busy at work last week, and even though I had a whole weekend with no work, I felt I needed another day to spend with my girl. Fortunately, I have the vacation time to use and it was a perfect day to take off (no major meetings, no major deadlines.) It may be the last day I can take off in a while. And so I took full advantage.

I could tell Juliet really enjoyed having me all to herself all day. She was so content all day long. So was I. We had a lazy morning and then headed to a splash pad/water park with my mom. The weather was great and Juliet squealed with happiness at all the splashing/dripping/spraying water. She LOVED it.

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I’m always on the lookout for healthy, homemade breakfast ideas for my toddler.  Juliet has pumpkin oatmeal cookies a couple times a week but I wanted to mix things up a bit with a good muffin recipe.

After a lot of searching I found an awesome recipe for toddler muffins.  It was a great recipe to start, but I modified it a bit to make it even better (in my opinion).  The recipe has no flour or sugar and still tastes great.

The muffins are insanely easy to make.  One caveat is that you do need a regular sized food processor to whip these up, but if you have one you are set.  All the ingredients get thrown into the bowl of the food processor and it eliminates making a huge mess in the kitchen (which I am known for).

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Did you all have a wonderful New Years Eve? Mine was great. Erik and I met a few friends for dinner then went to a couple parties.

When I woke up on New Years Day all I could think of is chocolate. I wanted to eat chocolate for breakfast. So instead of tearing into the Christmas cookies I have in the freezer, I got online and found this chocolate muffin recipe. It’s chocolate, but still appropriate (kind of) to eat for breakfast.

These muffins were awesome, very chocolatey. They not only have cocoa power but also chocolate chips. The peanut butter swirl is a nice addition. It was hard for me to only eat one. But I did. I swear.

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