Apple-Pumpkin Muffin

I LOVE baking in the Fall. I love all the apple, pumpkin, cinnamon, vanilla flavors and aromas. The flavors are so comforting and they make me so happy.

Most weekends you can find me in the Kitchen baking up a storm. I enjoy trying new recipes and seeing what flavors come together. So when we were asked to a potluck at our neighbors house I thought "What should I make?" Well, it was perfect that this months muffin of the month from the Food Network Magazine was Apple-Pumpkin Muffins. Two of my favorite flavors combined and I had all of the ingredients already in my pantry. I had a Crispin Apple left over from the bushel of apples we picked from the apple orchard a few weeks ago.

These muffins pair perfectly with a cup of coffee or warm tea, with a scoop of ice cream, or by themselves! Warm them for a few seconds in the microwave and you will be in heaven!

Now, we've chatted long enough....let's make these delicious muffins!

Ingredients:

- 1 Granny Smith Apple (I used a Crispin Apple)
- 1/2 cup sugar plus 1 teaspoon
- 7 tablespoons unsalted butter, melted
- 1 teaspoon cinnamon plus a pinch
- 2 cups all-purpose flour (I used whole wheat flour)
- 1 tablespoon baking powder
- 1 cup plus 1.5 to 2.5 teaspoons whole milk (I used unsweetened almond milk)
- 1/2 cup pumpkin puree
- 1 1/4 teaspoons pure vanilla extract
- 2 large eggs
- 1/2 cup confectioners' sugar


Let's Bake!

1. Preheat oven to 350 and line a 12-cup muffin pan with liners or spray the pan with non-stick spray.
2. Peel apple and core the apple using an apple corer. Cut each wedge in half and then dice into small pieces. Combine the apple pieces, 1 teaspoon sugar, 1 tablespoon melted butter, and a pinch of cinnamon and salt in a medium non-stick pan. Cook over medium heat until apples are browned and softened, approximately 5-6 minutes. Allow to cool for 5 minutes.
3. Whisk the flour, baking powder, 1 teaspoon cinnamon, 1/2 teaspoon salt, and 1/2 cup sugar in a bowl. Then whisk in 6 tablespoons melted butter, 1 cup of milk, the pumpkin, 1 teaspoon of vanilla, and eggs in a medium bowl until well combined.
4. Divide batter among the muffin tins, filling them 3/4 full. Spoon the cooked apples into the center of each muffin pushing them down into the batter a little so they stick.
5. Cook for 22-25 minutes until a toothpick comes out clean. Allow them to cool in the pan for 5 minutes and then move to a wire rack to finish cooling.
6. Once muffins have cooled make the glaze. Stir the confectioner's sugar with 1 1/2 teaspoons milk and the remaining 1/4 teaspoon vanilla until smooth. If needed, gradually add up to one more teaspoon of milk. You don't want the glaze to be too runny, but you should be able to drizzle the glaze over the muffins. Let set for 10 minutes. TIP: Put a sheet of wax paper under your muffins when you drizzle for an easy clean up!

Then, ENJOY!!

Manna Butter Coconut Cashew Pineapple

I was SO excited to try my first nut butter from Manna Organics. A co-worker of mine actually introduced me to this brand because she knows how much I LOVE peanut butter. To my surprise, she brought me in a whole jar! She quickly became my favorite. 

Overall Thoughts: I think I started drooling once I tasted it
Rating: A
Tasting Notes: its very chunky, small chunks of cashews and coconut flakes, dried pineapple adds a little sweetness

I do not know where this new found obsession with coconut is, but I am loving all things coconut. It has been a really hot and humid summer here in Virginia so maybe the coconut is a bit refreshing. If you do not like coconut I would not suggest eating this cashew butter as it is a very prominent flavor.

One of the things I like about this cashew butter is that all of the ingredients are certified USDA organic and I can pronounce all of the ingredients. Not hidden ingredients like molasses or palm oil. There are 6 simple ingredients in here: organic cashews, organic dried coconut, organic dried pineapple, organic coconut sugar, organic vanilla extract, and Himalayan pink salt.

Even though the cashew butter is a little on the thicker side, all of the flavors are blended together really well. 

So what should you pair this cashew butter with??

Personally, I have enjoyed eating it by itself straight from the jar. It is so flavorful that it can stand on its own. I would put a dollop in the middle of my oatmeal, on toast, a dip for fruit, yogurt, or added to a batch of overnight oats would be fantastic! 

I hope you enjoy as much as I have! I can't wait to try their other flavors!



*Have a delicious nut butter you think I MUST try? Tell me below and I will add it to my list!*

Irish Cheddar, Bacon, and Potato Muffins

When you think of cheddar cheese, bacon, and potatoes...what is the first thing you think of?

Maybe a loaded baked potato?? The luck of the Irish?? A hearty breakfast??

I find it pretty smart that the Food Network made this muffin the "muffin of the month" for March. It screams Irish and is a nice hearty, savory bake. It will do the trick to soak up all that green beer you may (or may not) consume. :-)

The best way to describe this muffin is to think of a loaded baked potato, but in a muffin form. It's stuffed with freshly grated Irish cheddar cheese, crispy bacon, and shredded potato, plus chives to give it a pop of color and alittle something extra.

If you're looking for a savory bake this is it! It is a very hearty muffin, but the muffin itself is still pretty fluffy, which I love. I baked these muffins for a bake off at my boyfriends work and let's just say we won that week! Now, grab those ingredients and let's get baking!!



For this recipe you will need:

- 1 large Yukon gold potato (about 8oz)
- 1/4 teaspoon plus 2 pinches of salt
- 3 slices bacon, chopped and crispy
- 1 1/2 cups all purpose flour
- 1 tablespoon sugar
-1 tablespoon baking powder
- 1 1/4 cups buttermilk
- 4 tablespoons salted butter, melted
- 1 large egg
- 3/4 cup diced Irish cheddar cheese (about 4oz)
- 1/4/ cup chopped fresh chives
- Freshly ground pepper

Time to Bake:

1. Preheat oven to 400. Line a 12-cup muffin pan with liners and spray with non-stick spray.

2. Prick the potato all over with a fork, wrap in a damp paper towel, and microwave until just cooked through, 4-5 minutes, turning the potato after 2 minutes.* When cool enough to handle, peel off the skin and grate the potato on the large holes of the box grater. Season with 2 pinches each of salt and pepper.

3. Cook bacon in medium skillet until browned and crispy, flip halfway through; about 8-10 minutes. Remove bacon and place on a paper-towel lined plate. Reserve 1 tablespoon bacon drippings.

4. Whisk together flour, sugar, baking powder, and 1/4 teaspoon salt in a large bowl; make a well in the center (make a hole in the dough so you can see the bottom of the bowl in the center).

5. Whisk the buttermilk, melted butter, egg, and 1 tablespoon bacon drippings in a bowl. Pour this mixture into the well of the flour mixture, stir until combined.

6. Fold in the grated potato, bacon, cheese, and chives.
7. Divide batter among muffins tins, filling them all the way to the top!

8. Bake muffins until tops are slightly golden brown, 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool 5 minutes in pan before transferring to a cooling rack.

9. Top with more cheese or butter and enjoy!!

*You could also peel the potato before microwaving it. I did not do that, but I am sure it will work the way. If you do try this, let me know how it works out!

Blueberry-Nectarine Muffins

Can anyone else believe that we are already more than halfway through August?! I can't!

While we may be sad summer break is coming to an end...Farmers Markets are still in full swing! All of their fresh produce is juicy and does not disappoint. I think the best part of the farmers market is scouting for the best fruit to use in my baked goods. The fruit can't be too mushy nor can it be too firm, it has to have the right amount of give.

I found the perfect blueberries and nectarines to use in this months Food Network Muffin of the month. I adapted their recipe to make it a little healthier. I will share how I made the muffins with the original recipe next to it in parenthesis. Now, wash that fruit and lets get baking!

Ingredients Needed:

- 2 cups all-purpose flower
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup honey (2/3 cup granulated sugar)
- 1/2 cup unsweetened applesauce (1/2 cup vegetable oil)
- 1/2 cup plain Chobani greek yogurt (1/2 cup sour cream)
- 2 large eggs
- 1/2 teaspoon pure almond extract
- 1 small nectarine, pitted and diced (2 small nectarines)
- 1/2 cup blueberries
- 1/2 cup sliced almonds
- Coarse sugar, for topping

Get Your Bake On:

1. Preheat oven to 400 degrees. Line a 12-cup muffin pan with paper liners and spray with non-stick spray.
2. Whisk the flour, baking soda, baking powder, and salt in a large bowl. Whisk in the honey, applesauce, yogurt, eggs, and almond extract. Stir all ingredients together until just combined. Stir in blueberries and nectarine.
3. Divide the batter evenly among the muffin cups. Fill them all the way to the top. Sprinkle a few almonds and a little sugar on top.
4. Bake muffins until golden brown and tops spring back when gently pressed, about 20 minutes. Let muffins cool in pan for 5 minutes and then transfer to a cooling rack to finish cooling.

Top with butter or a fresh jam and enjoy!

Bakers Notes: Be careful with almond extract as it can be very potent. I would even do 1/8 teaspoon of almond extract. Also, the recipe says to fill the muffin cups 3/4 the way full, but I like a nice round top on my muffins so I filled the cups all the way to the top. I have a gas oven and my muffins were done in 15 minutes.

S'mores Muffins

Nothing screams summer more than making s'mores with friends and family! Making these super easy desserts is always a favorite childhood (& even adulthood) memory of mine. I don't care how old you are....you are never too old to pull up a chair to a bonfire and make a s'more.

Don't have a bonfire? Well then this recipe is perfect for you! These muffins will give you all the feels of making a s'more over a bonfire, but in the comfort of your kitchen!

What you will need:

- 1 cup milk chocolate chips
- 1 cup all purpose flour
- 1.5 cups graham cracker crumbs (approx. 15 whole crackers)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1 stick unsalted butter, melted
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 3/4 cup marshmallow cream

Now put it all together:

1. Preheat oven to 350. Line a 12-cup muffin pan* with liners and spray with non-stick spray. Toss chocolate chips with 2 teaspoons of flour in a small bowl; set aside.

2. Whisk remaining flour, graham crack crumbs (I pulsed the graham crackers in my ninja to get a fine texture), baking powder, and salt in a large bowl. In a medium bowl, combine melted butter, milk, vanilla, and eggs until the mixture is smooth.  Stir the butter mixture into the flour mixture until combined. Stir in the chocolate chip mixture.

3. Divide batter among the muffin tins, filling only 3/4 of the way. Tap bottom of pan on counter to smooth out the batter.  Bake until muffins are slightly browned and a toothpick comes out clean, 18-20 minutes. Let muffins cool 5 min in the pan and then move to a cooling rack to finish cooling (5 to 10 min).

4. Top each muffins with 1/2 to 1 tablespoon of marshmallow cream.  Plop the cream in the middle of the muffin because it will start to spread out from the warmth of the muffin.

If you want to get festive you could grate fresh chocolate over the top of the muffins!

*Recipes says it will make 12 muffins, but my batter came out to 16 muffins. I followed the recipe perfectly and filled each muffin tin 3/4 full.
**Recipe adapted from Food Network Magazine.

Double-Chocolate Salted Caramel Muffin

What comes to your mind when you think of February??

Chocolate? Valentines Day? Galentines Day? Snow? Hearts? Chocolate? Candy? Did I mention chocolate?

Well the muffin for this month could not be more perfect! These double-chocolate salted caramel muffins are more than enough to make your crush fall in love with you, well maybe not to that extent, but they're the perfect treat for any Valentines Day party. I made these for a co-workers birthday and they were gone before lunch time.

These muffins take a few extra steps, so make sure you pay attention to the cooking instructions! If you ever mess up a recipe (which I have more than once!) just keep having fun with it! Baking should never be a chore, but something you enjoy. Ready to get baking??

Ingredients Needed:

- 1.5 cups all-purpose flour
- 3/4 cup sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chopped semisweet chocolate (about 2oz), plus more for grating
- 1 cup whole milk
- 1/2 vegetable oil
- 2 large eggs
- 1/2 cup jarred thick dulce de leche*
- Flaky salt

*I couldn't find this specific flavor so I bought 1 can of sweetened condensed milk and stirred in 1/2 tablespoon of caramel extract.

Get Your Bake On:

1. Preheat oven to 375. Line a 12 cup muffin tin with liners.

2. Whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl; once combined stir in chopped chocolate. In a separate bowl, whisk together milk, vegetable oil and eggs until smooth.  Pour milk mixture slowly into flour mixture and stir until combined.

3. Divide batter evenly among the tins (approx. 2/3 full).  Bake for about 8-9 minutes, you want the edges to be set, but the center still loose and jiggly. Drop 1 heaping teaspoon of dulce de leche in the middle of each muffin (WORK QUICKLY here!). Return muffins to oven to bake for an additional 10 minutes or until a toothpick inserted into the muffin comes out clean (Don't insert toothpick into the middle of the muffin where the dulce de leche is).

4.  Finely grate the rest of the semisweet chocolate over the hot muffins and sprinkle with the flaky salt.  Allow muffins to cool for 5 minutes before moving them to a cooling rack.

Make sure to eat one fresh out of the oven--> Delicious!!! To re-warm muffins, toast in a toaster oven for a few minutes or microwave for 30 seconds. Pair with ice cream or with a bowl of yogurt and fresh fruit. If you have any questions comment below!

Banana Peanut Butter Chocolate Chip Muffins

When you have extremely ripe bananas what do you do with them? Why you make banana muffins of course!

I am currently in the middle of preparing for a bikini competition so I couldn't eat one of these muffins, but you can bet I had my in-home taste tester (aka my boyfriend) give me feedback on them. From the time they came out of the oven to being slathered in butter they looked and smelled so good! Albert was in the middle of an afternoon long en-devour to hang the curtains in the bedroom so as a treat I brought him one of these muffins.  It was the perfect pick me up he needed to finish the curtains (They look fantastic!).

These muffins whipped up super fast with little prep involved. One thing I loved about these muffins is the base mix is very generic so you can make a lot of different flavor combinations! I decided to add peanut butter, chia seeds, and chocolate chips to this batch. You could easily switch out the ingredients and instead substitute in peanut butter chips, white chocolate chips, blueberries, almond butter, etc.

These muffins are perfect for breakfast, a mid afternoon snack, and store perfectly for those on-the-go days. I would even go as far to warm one up and put a scoop of ice cream on top!

Check out the recipe below and get baking!

Ingredients:

- 3 very ripe bananas, mashed
- 1.5 cups of white flour
- .5 cups of melted creamy peanut butter
-1/3 cup of unsalted butter, melted and cooled
- 1 egg
- 2/3 cup of honey (or sugar)
-1 teaspoon of vanilla
-1 teaspoon of baking soda
-2 teaspoons of chia seeds

-1 cup of chocolate chips
-Pinch of salt

Instructions:

1. Preheat oven to 350.
2. Spray muffins tins with nonstick spray (Do not use muffins liners).
3. Mash bananas in a bowl until its a smooth puree.  Add in melted butter and mix until combined.
4. Add honey, egg, and vanilla to bowl and mix until well combined. 
5. Add in salt, baking soda, and flour and mix just enough until everything is combined. Do not over mix!
6. Fold the chocolate chips into the batter.
7. Divide evenly among the muffin tins. Fill each tin about 3/4 full.
8. Bake for approximately 18-20 minutes, or until toothpick comes out clean. If you see the edges darkening gently place a sheet of aluminum foil over the top to prevent burning.

Store in an airtight container in the fridge for up to 7 days.  Enjoy!

Carrot-Coconut Muffins

It is time for April's Muffin of the Month!!

Nothing says 'Spring is in the air' like Carrot-Coconut Muffins! Once April comes around we can usually expect that we will get a lot of rain so those flowers will bloom in May. Well I don't know about you, but we got snow in April this year! Yes, snow! Thankfully, Spring weather arrived shortly after!

Well as you know by now I am making a new muffin recipe every month this year based off of the Food Network magazine. When I saw the recipe used REAL carrots I have to admit I was pretty excited because I have never used vegetables in my muffins. You either? Well, let's get to it!



For this recipe you will need:

- 1.5 cups of all-purpose flower
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup packed light brown sugar
- 1/2 cup whole-milk yogurt (an individual cup does the trick!)
- 1/3 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1.5 cups grated carrots (3 large ones)
- 1/2 cup sweetened shredded coconut, plus more for topping
- 1/2 cup macadamia nuts (optional)
- 1/4 cup finely chopped crystallized ginger (optional)
- 1/2 cup confectioners sugar
- 2 teaspoons water

Get your bake on:

1. Preheat oven to 375 degrees. Line a 12-cup muffin pan with paper liners. (Don't have liners? Just spray each muffin holder with non-stick spray). 

2. Whisk the flower, cinnamon, baking powder, baking soda, ground ginger, and salt in a large bow; make a well in the center (see picture).

3. Whisk the brown sugar, yogurt, coconut oil, eggs, and vanilla in a small bowl until combined. Then pour into the well of the flour mixture and stir until combined. Fold in the shredded carrot*, shredded coconut, macadamia nuts, and crystallized ginger. (*Note: Squeeze the water out of the shredded carrots before adding to the mixture).

4. Divide the batter evenly among the 12 muffin cups filling them 3/4 of the way. Bake until the edges are golden brown and a toothpick comes out of the center clean; approximately 20-25 minutes. (22 minutes did the trick for me!)

5. Let the muffins cool in the pan for 5 minutes before moving them to a wire rack to finish cooling.

6. While muffins cool off, make the glaze. Stir the confectioners' sugar with 2 teaspoons of water in a bowl. Spread about 1 teaspoon of the glaze on each muffin and sprinkle with shredded coconut. Make sure you let the muffins cool almost all the way or the glaze will melt down the side of the muffin.

Now, what do you do? Enjoy a muffin over a cup of coffee with friends! Stay tuned for May's muffin of the month: Strawberry- Rhubarb Crumble muffins!