Tag Archives: muffin

Zucchini Chocolate Chip Muffins

26 Aug


I love zucchini, and I love finding new ways to use it in recipes.  I am a big fan of Zucchini Brownies, but I wanted to try out more of a bread this time.  Since I have trouble getting breads to cook all the way through and it doesn’t seem to get eaten as well in our house, I like to make muffins instead.  So, I looked up a bread recipe and decided to add chocolate chips to still get the chocolate flavor.  And, well, the results are great!  I don’t think these muffins will last long in my house, my kids are all over them.  You can see a little green in these, although it’s hard to really tell in the picture above, but they don’t seem to care.  To them, it’s a muffin, and it’s good!


Zucchini Chocolate Chip Muffins
Adapted from Zucchini Bread recipe here

What you need:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
1 1/2 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup semi-sweet chocolate chips

How to make it:

Preheat oven to 325 F.

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.

Beat the eggs, oil, vanilla, and sugar together in a large bowl. Add the dry ingredients to the creamed mixture, and beat well. Stir in zucchini and chocolate chips until well combined.

Line with paper liners or spray a 12 cup muffin pan. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Allow to cool for a few minutes, then remove to a cooling rack. Repeat for the rest of the batter.  Yields 24 muffins.

Banana Blueberry Muffins

21 Jun

These muffins turned out great!  I love the banana muffin recipe I use, it has a very strong banana taste.  So, since I had gotten blueberries as an extra from Bountiful Baskets, I put them some to use in these muffins today.  The banana and blueberries go together very well.

Banana Blueberry Muffins
Based on recipe here

What you need:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
1 cup fresh blueberries

How to make it:

Preheat oven to 350 F. Lightly grease the bottoms of a muffin pan or line with paper liners.

In a medium bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir flour mixture into banana mixture; stir just to moisten. Fold in blueberries. Pour batter into prepared muffin cups.

Bake in preheated oven for 20 to 25 minutes. Cool muffins on a wire rack.  Makes 18-24 muffins.

Breakfast Omelette Muffins

28 Nov

My friend Mhairi posted a recipe on Facebook she had gotten from MOMables, and I decided I needed to give it a try.  They called them Breakfast Cupcakes, but I think Omelette Muffins is a better description.  It is pretty egg-y, like an omelette, but the Bisquick makes it more like a biscuit or muffin.  You can make up a bunch of these ahead of time, then freeze and reheat when you need them.  Plus, there are a lot of possibilities on what to have in these.  I chose mozzarella, turkey bacon, and spinach, because that’s what I had on hand, but swiss cheese would have been perfect with these too.  Or, cheddar cheese, ham, and broccoli would be a good combination too.  Or pepper jack, sausage, and green pepper and onions.  Green onion would be a tasty addition.  In mine, I added in garlic powder, although next time I think I would use garlic salt, and rosemary.  I think black pepper would be a great addition too.  For the ingredients listed below, I got 18 muffins.

Breakfast Omelette Muffins

What you need:

9 eggs
5 Tbsp milk
1 cup shredded cheese of your choice, cheddar, mozzarella, swiss, pepper jack
1/2 cup meat of your choice, diced ham, crumbled bacon, turkey, crumbled sausage, etc.
1/2 cup diced veggies of choice, broccoli, spinach, etc.
3/4 cup Bisquick mix
Optional seasoning ideas, use all or a combination:
– 1/2 tsp garlic salt
– 1/2 tsp rosemary
– 1/4 tsp ground black pepper

How to make it:

Pre-heat your oven to 350 F. Grease a regular sized muffin pan (or use liners).  In a mixing bowl, beat eggs, milk, and Bisquick mix.  Then add cheese and toppings and mix well.  Pour into the muffin pan, filling up about 3/4 of the way.  Bake for 10-15 minutes, or until golden brown.  Cool for 5 minutes, then transfer to a cooling rack.

Pumpkin Gingerbread Muffins

16 Nov

I am FINALLY getting around to using the pumpkin I prepared a few weeks ago.  It’s been sitting in my freezer patiently.  I took some out of the freezer earlier this week, so today was the day to use it.  And, I decided to make Pumpkin Gingerbread muffins with it.  This is a recipe that I got from my friend, Cyndy at Daily Cynema.  She has a lot of other great recipes too, in fact, I’m hoping to try out her pumpkin pancake recipe in the near future.

Here is the link to her recipe: Pumpkin Gingerbread Muffins.  I follow it exactly, except that instead of 1 can of pumpkin, I used 1 3/4 cups of fresh pumpkin.  Such a great holiday treat!


Almost forgot, this made 2 dozen yummy muffins.

Banana Muffins

5 Sep

I had some bananas from either 8/20 or 8/27 Bountiful Baskets that didn’t get eaten, so I left them out to over-ripen to make either bread or muffins.  Today, I decided we would make muffins.  The recipe I use is Banana Banana Bread from allrecipes.com.  It is really tasty and very moist, something that can be tough for banana bread.  In order to make muffins, I just changed the baking time to 20-25 minutes.

K was a good helper with stirring







A trick I learned when making muffins or cookies is to use a scoop to get the perfect amount.  We used our Oxo ice cream scoop, which gave us the perfect amount for each muffin cup.







And finally, we got delicious muffins to have on hand for breakfast this week.

%d bloggers like this: