Foodie Friday: Lemon Poppyseed Muffins

I enjoy anything that has citrus in it especially lemon!  So I was anxious to try this recipe for lemon muffins. The original recipe doesn't call for poppyseeds, but I think lemon and poppyseeds combined is a great combination so I decided to add some in. If you love muffins you will love this recipe!

Lemon Poppyseed Muffins:

• 1/4 cup butter or margarine, softenend
• 1/2 cup sugar
• 1 Tbsp lemon juice
• 1 egg
• 3/4 cup plus 1 Tbsp flour
• 3/4 tsp baking powder
• 1/4 cup milk
• 1/2 tsp lemon zest
• 1 tsp poppyseeds (optional)

Muffins:

In a medium bowl, cream together butter, sugar, lemon, juice, and egg. Sift together dry ingredients. Alternately add dry ingredients and milk to make a thick batter. Stir in lemon zest and poppyseeds. Spoon into paper lined muffin tin (2/3 full) or a loaf pan. Bake muffins at 350 degrees for 10-15 minutes or until golden brown. Bake loaf at 325 degrees for about 30 minutes. Just before the muffins or bread comes out of the oven, combine syrup ingredients in a medium saucepan.

Syrup:

• 2 Tbsp lemon juice
• 1/4 cup sugar

Combine and heat just until the sugar is dissolved. Prick small holes in the top of baked bread of muffins with toothpick, then gently pour syrup into holes. Cool.  Makes 12 muffins or 1 loaf.

Munchkin Monday: Banana Muffins

I love my kids, but I HATE feeding them. I am not creative when it comes to meals and snacks and we tend to get stuck in ruts where they eat the same 5 meals for weeks on end. While I have looked online (Pinterest) and there are amazing Mom's out there who put together amazing meals and take beautiful photo's of them, and while I can admire what they are doing, I need a more practical way for myself to plan meals. So I am making lists!! Yay me! One for breakfast, lunch, and snacks with recipes to go with. This way I can look at my lists before going shopping and buy accordingly and when I get home and can't think of anything to make I have a plan in place. Now my hope is to pass on my awesome lists to all of you out there but I want to test out some of the recipes first. Lets get started.

So first up is BREAKFAST! These muffins were so tasty that we made a batch two days in a row and my husband ate six for breakfast yesterday.

I adapted this recipe from thriftyfun.com you can find that link here.

This is my crazy cute helper for the day :)

Preheat oven to 375 degrees F. In large bowl combine the flour, baking soda, sugar, and baking powder. In a separate bowl mix the bananas, egg, salt, and coconut oil. I think that using a potato masher is the best way to combine the banana mixture. Also if you would prefer you can use 1/3 cup of butter in place of the coconut oil.

Stir banana mixture into dry ingredients until just moistened. Its fine if its just a little lumpy looking.

Fill muffin cups 2/3 full. It took about 2 heaping tablespoons to fill my cups. (And yes they are left over from Easter) Sprinkle the extra sugar over the muffins. You don't need the extra sugar but I liked the little extra crunch it gave. Bake for 18 to 20 minutes. Cool in pan for 10 minutes.

All that is left to do is enjoy. These banana muffins have a satisfying texture that is not to dense and not to light. A wonderful fast and easy breakfast. You could mix it up and add a little cinnamon or some chocolate chips and they would store wonderfully in the freezer.  My only warning is that one batch only makes 15 muffins so make a double batch. You are going to need it. 

Banana Muffins

Ingredients:

• 1 1/2 cups all purpose flour
• 1 tsp. baking soda
• 3/4 cup sugar, plus a little extra for sprinkling on top
• 1 tsp. baking powder
• 3 large ripe bananas, mashed
• 1 egg, slightly beaten
• 1/2 tsp. salt
• 1/4 cup coconut oil, melted

Directions:

Preheat oven to 375 degrees F. In large bowl combine the flour, baking soda, sugar, and baking powder. In a separate bowl mix the bananas, egg, salt, and coconut oil. Stir banana mixture into dry ingredients until just moistened. Fill muffin cups 2/3 full.

Sprinkle the extra sugar over the muffins. Bake for 18 to 20 minutes. Cool in pan for 10 minutes.

Foodie Friday : Honey-Dipped Corn Muffins

It's Friday!!!

Who else is excited???

Today, I sharing with ya'll a very scrum-dilly-umptious recipe for these beauties:

I love me some Corn Bread, and I've made a few different versions in my cooking-time, but I always come back to one particular recipe {which I'll share with ya'll down below}.

A couple of weeks ago was the Superbowl, and I decided to make some corn bread; but instead of squares, I baked them into a mini-muffin pan.

It made alot.  But it was the perfect little appetizer.

And then I made them even more delicious.....I dipped them all in Honey {Huuuu-neeey-sorry. Winnie the Pooh hit the brain}

The Honey nestled inself into all the little cracks on top.

And when you took a bite, well, you got the sweetness of the honey, and the moist goodness of the cornbread.

Honey-Dipped Corn Muffins

{Printable Recipe}

Ingredients:

·         1 ½ Cups All-Purpose Flour

·         2/3 Cups Sugar

·         ½ Cup Yellow Cornmeal

·         1 Tbsp Baking Powder

·         ½ tsp Salt

·         1 ¼ Cup Milk

·         2 Eggs

·         1/3 Cup Applesauce

·         3 Tbsp Melted Butter

·         Honey

Directions:

1.       Preheat your oven to 350⁰.  Spray your Mini-Muffin Pan.

2.       In a mixing bowl, combine together the following dry ingredients: Flour, Sugar, Cornmeal, Baking Powder, & Salt.

3.       In another bowl, mix together the following wet ingredients: Milk, Eggs, Applesauce & Melted Butter.

4.       Add the wet mixture into the dry mixture slowly, incorporating everything together {but don’t over mix}.

5.       Spoon into the greased muffin pans {I used my cookie dough scooper} and bake for 18-20 minutes

6.       When the muffins are done, take them out and let them rest on a rack.  When they’ve cooled down somewhat, dipped each muffin into some honey & put them back onto the rack.

7.       Enjoy!

*Optional* Want to kick it up a bit??  Add a can of Green Chilis

*Don’t want to make mini-muffins?? You can make regular muffins {same baking time} or pour the batter into a greased 8x8 pan for cornbread {bake for 30-35 minutes}.

You can find this awesome post linked up to the following Fantastic Parties:

Sweet Tooth Tuesday : Apple Streusel Muffins=YUM!

These have been a favorite weekend morning breakfast at our house for a while. We are usually busy running here and there, and these are PERFECT to grab & go. The leftover muffins are delicious as well!

2 c. Flour
1/2 t. Baking Powder
1/2 t. Salt
1/2 c. Softened Butter
1 c. Sugar
1 t. Nutmeg
2 Eggs
1 1/4t. Vanilla
1 1/2 c. Cubed apples

1. Prehead oven to 375 and grease or line a 12-muffin pan.
2. Mix Flour, Baking Powder, Baking Soda, Nutmeg and Salt in a large bowl.
3. In a smaller bowl, beat butter, sugar and eggs together until smooth. Then mix in the vanilla.
4. Stir the apples into the butter mixture. Then gradually add to the flour mixture, mixing well. Spoon the mixure into prepared pan.
5. For streusel topping, mixt 1/2 c. Brown Sugar, 2 Tbsp. Flour, 1/4 tsp. Cinnamon, and 1 Tbsp. Softened butter. Sprinkle over the muffins in the pan before baking.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

SOOOOOO good. But just a tip. *Don't chop the apples up too small!!*