Muffins, muffins and more muffins

I have been busy in the kitchen! My CSA comes every other week. It's tricky trying to come up with recipes based on the ingredients that I receive biweekly. One thing positive that has come out of the CSA pick up is that I'm forced to cook recipes that I don't cook on a regular basis. I have to cook right away otherwise this fresh farm grown food goes bad!

The great thing about this particular post is that you are going to get several different muffin recipes in one post! Rather then posting several different times about the same topic, I figure I will just post the several different recipes under one topic. Muffins.

Muffins are delicious. You can make any sort and it always comes out delicious. What I like about the muffins I make is that they are quick and easy to make. I often will make a couple of batches, throw it in the freezer and have some for the week. I heat it up for a minute if I would like my muffin to be warm. (Who doesn't!) I usually will have one for breakfast or a snack if my day gets to be too busy. I started my muffin affair back in the fall. I loved pumpkin bread. I hated cutting a slice daily. I made muffins and fell in love. Perfect size, no cutting, and delicious. I adapted the three recipes from www.100daysofrealfood.com Feel free to go check out her blog as well.




Pumpkin Muffins

Ingredients:

1 1/2 cup whole wheat flour

2 teaspoons cinnamon

1 teaspoon nutmug

1/8 teaspoon cloves

1 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon salt

2 eggs

1/2 coconut oil

1/2 cup honey

1 can pumpkin puree (or as much fresh pumpkin you want)




Directions:

1. Preheat ove to 350 degrees

2. In large mixing bowl, mix together dry ingredients

3. Make a hole in the center of dry ingredients and mix wet ingredients

4. Fold in pumpkin puree

5. Pour in batter in muffin pan and bake. Bake for about 20 minutes. Insert toothpick to make sure it's done. If toothpick comes out clean, it's done.




Pumpkin Muffins










Zucchini Muffins

Ingredients

3 cups whole wheat flour

1 tablespoon cinnamon

1 1/2 teaspoon bake soda

1/4 teaspoon baking powder

1/2 teaspoon salt

3 eggs

1/2 cup coconut oil

1-2 tablespoon butter

1/2 cup honey

1 teaspoon vanilla extract

3 cups grated zucchini (which usually ends up being one large zucchini)




Directions

1. Preheat oven to 325 degrees
2. Blend dry ingredients
3. Make a hole and pour in wet ingredients
4. Fold in grated zucchini
5. Pour in muffin pan
6. Bake for 15-20 minutes




Zucchini Muffins










Whole Wheat Muffins (with any filling you'd like)






Ingredients


1 1/2 cup whole wheat flour


1/2 teaspoon salt


2 teaspoons baking powder


1 teaspoon cinnamon


1/2 teaspoon nutmug


2 eggs


2 tablespoons honey


1 teaspoon vanilla extract


1/4 cup coconut oil


3/4 cup fresh squeezed orange juice


1 cup of total fillings - (I have used blueberries and carrots)




Directions:

1. Preheat oven to 400 degrees
2. Blend dry ingredients
3. Make a hole and pour in wet ingredients
4. Fold in desired ingredients
5. Pour in muffin pan
6. Bake for 10-15 minutes




Blueberry Muffins






Carrot Muffins

Comments

  1. Oooh, I think I'm going to try the zucchini muffins this week - that sounds delicious!!! :)

    ReplyDelete
  2. Sara, they are SO good. I made the batch you see in the picture and it was gone within a few days. Luckily I had more zucchini in my next CSA box and proceeded to bake two more batches. So yummy. Let me know how it comes out for you.

    ReplyDelete

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