I had a relaxing weekend…no work (yay!) and lots of time spent in the kitchen. On Sunday we had friends over for breakfast and ate HUGE breakfast burritos and these banana oat muffins.  I can’t seem to eat a meal these days without incorporating something sweet at the end…so for breakfast (at the last minute) I decided I needed these sweet muffins.

I have a bunch of frozen, overly ripe bananas in my freezer so banana muffins/bread, etc are always an option.  I remembered the oatmeal streusel topping I made for apple tarts from about a month ago and added that to the top of the muffin.  That was a good choice, it just made the muffins sweeter with a bit of a crunch.

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I had a lovely Sunday morning baking these pumpkin spice muffins, sipping coffee, and catching up on some blog reading while the sun streamed through my kitchen windows.  We had a spectacular fall day in MN, the kind of day that when you are outside you just want to stand still with your eyes closed, face toward the sun.  I’m not exaggerating, it was really that great of a day.

The muffins filled my kitchen with a warm, cozy smells and I was thrilled to be baking and not be rushed for time.  It’s been so long since I’ve had a weekend day thad didn’t consist of running from place to place, you know how it is…

These muffins are lovely, plain and simple.  They become amazing when topped with cream cheese frosting.  The muffins themselves are not that sweet but one important lesson I have learned from baking a lot of muffins is that you will never regret sprinkling sugar on top before placing them into the oven.

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If you have the day off today you may want to take an extra few minutes (well, more like 45 minutes) to bake these perfect banana-chocolate chip muffins.  They are indulgent but not too sweet.  If you are anything like me you took this long, holiday weekend to eat pretty much everything in sight.  Why not continue that for just one more day with a delicious, chocolately homemade muffin?

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I purchased rhubarb at the Minneapolis Farmer’s Market last Thursday and baked these incredible cinnamon-rhubarb muffins. They are moist with a sugary-cinnamon crusted top. I am not lying when I say they are the best muffins I have ever made. Easy, too! Rhubarb is in season right now and abundant. Your neighbors probably have some growing in their garden, ask for a bunch, they will be glad to get rid of some!

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I was in the mood for trying a new recipe yesterday so I flipped through my random cookbook collection and ended up finding these corn muffins. I made regular-sized muffins and minis (I liked the minis best) and they were really good. The garlic gives them a savory, rich flavor and they are pretty moist. I think these would go well with a salad or soup. They could also be served as an appetizer with a small dollup of sour cream on top.

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I have been off work all week, somewhat of a staycation…relaxing at home, running those errands there is never time for on the weekends, catching up on reading and of course, doing a lot of cooking and baking.
I had a pint of beautiful blueberries in the fridge and what better way to use them then with a yummy muffin recipe. I came across this recipe on cookinglight.com (Cooking Light is one of my favorite cooking magazines) and gave it a try. Despite being on vacation, I still woke up at 6:30 am yesterday to make these for my hubby and me. Trust me when I say these muffins are the best, they are even somewhat light (about 197 calories per muffin, click here for the nutritional information).
Spiced Blueberry Muffins
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 cups fresh or frozen wild blueberries
1 tablespoon all-purpose flour
1/3 cup butter, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 cup 2% reduced-fat milk
2 large eggs
1 teaspoon vanilla extract
Cooking spray
1 1/2 tablespoons sugar
Preheat oven to 425°. Lightly spoon 2 cups of flour into dry measuring cups, and level with a knife. Combine 2 cups flour and next 6 ingredients (through cloves) in a large bowl, stirring with a whisk. Make a well in center of mixture.
Place blueberries in a small bowl. Sprinkle 1 tablespoon flour over blueberries; toss to coat.
Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until blended. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture. Spoon batter into 14 muffin cups coated with cooking spray. Sprinkle 1 1/2 tablespoons sugar evenly over batter.
Bake at 425° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on a wire rack.

Blueberry Cupcakes/ Muffins on Foodista