5 Nov 2014

Pumpkin Oats White Chocolate Chip Muffins

by | posted in: chocolate, food, The Charming South Kitchen | 0

Pumpkin Muffins

Pumpkin overload – right?  Pumpkins are everywhere, even now that Halloween is past and we are moving headlong into the Thanksgiving season.

Do you know what my favorite Thanksgiving commercials are – ever – the Publix pilgrim little figurines – that get so full from all the Publix food that was served on Thanksgiving that their outfits tend to pop buttons.  So fun.  Growing up in Lakeland, FL – the home of Publix – I saw my share of Publix commercials – and am so glad to be living again with a Publix on every corner.

Anyway, back to pumpkins.  As a Mom, sometimes I stress about my kids’ nutrition.  I mean my older son could down all the fruit he could ever eat if I let him.  My younger son loves those little pouches that are fruit-filled.  We have instituted a donut morning one day every week, and I usually bake something sweet, and we eat out just to make life easier.  So, I’m not the healthiest Mom out there – but that isn’t the end all either. They love their fruits and veggies so that is great!  And neither of them really dig french fries – so that’s a plus!

These muffins – both of them are gobbling up.  I feel good about giving them one because there is no added fat in it from butter or oil – so that makes them healthier, right?  And, they are very yummy!  You can change up the add-ins for the muffins, and this time I had a small amount of white chocolate chips left – they are a very nice addition.

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Pumpkin Oats White Chocolate Chip Muffins
Author: 
Recipe type: Muffins
Cuisine: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
A healthy hearty filling pumpkin muffin with a touch of sweetness
Ingredients
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • ½ cup packed brown sugar
  • 1¼ cup Pumpkin Pie Mix in a can
  • 1 egg
  • 1 T applesauce
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp cinnamon
  • ⅓ cup white chocolate chips
Instructions
  1. Mix all the ingredients together.
  2. Spray muffin tin (makes 12 muffins) and set oven on 375
  3. Fill each muffin cup about ¾ full with muffin batter.
  4. Bake for about 20 minutes or until done, don't overbake
 

15 Aug 2014

Pumpkin Butter Whole Wheat Millet Muffins

by | posted in: chocolate, food, The Charming South Kitchen | 0

Pumpkin Butter Muffins

Fall – I think for a lot of us kitchen people its one of our favorite seasons.  Pumpkin.  Cinnamon.  Sweet Potatoes.  Apples.

But, I don’t think I had ever experienced a Fall season until I moved to North Carolina in 2000.  See, I grew up in central Florida.  The only two seasons we had were Summer and Christmas Day (and some years we only had one season).  I loved it.  I was close to Disney World though I only remember going in high school and college when I would do Night of Joy with the youth groups.  I was close to the beach (though we had a pool, so my Dad couldn’t figure out why we needed to spend money going to the beach).

But, I remember moving to Wake Forest, North Carolina to start seminary right before a huge snow storm – rethinking the whole moving north thing.  But, then fall came around at the start of my second semester.  I adored the sound the leaves made as I walked through them on my way to class.  I loved wearing jackets with my jeans (even though I would sport some flipflops usually).  I loved sitting down with a warm cup of chai or steamed milk or hot chocolate to study out on the lawn.  The bright blue Fall sky against the browns and yellows and reds of the leaves.  Gorgeous.

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And of course, Fall brings pumpkin!  I could eat pumpkin goodies year round, but yesterday when I stepped outside for an early morning out, and felt the slightly cooler Atlanta air, I knew I was ready for Fall.  So, I whipped up these pumpkin butter muffins for my mister.  They were a winner. (This recipe was inspired by Joy the Baker)

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Pumpkin Butter Whole Wheat Millet Muffins
Author: 
Recipe type: Muffins
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Hearty and healthy muffins, of course with some chocolate. Perfect for Fall mornings or evenings!
Ingredients
  • ½ cup vegetable oil
  • ¾ cup packed light brown sugar
  • 2 eggs
  • 1 jar (10 oz) pumpkin butter (I used Trader Joe's)
  • 2 tsp vanilla extract
  • 1¾ cup whole wheat flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ½ cup dry millet (I found in bulk aisle at Whole Foods)
  • ¾ cup mini semi-sweet chocolate chips
  • ¼ cup milk
  • juice of ½ lemon
Instructions
  1. Preheat oven to 350
  2. Grease or line 10 muffin cups
  3. Mix wet ingredients (up through vanilla)
  4. Combine dry and add to the wet mixture
  5. Mix the milk and the lemon juice then add to muffin mixture.
  6. Fold in chocolate chips.
  7. Spoon into muffins tins.
  8. Bake for about 19 minutes or until muffins are done.
  9. Cool and eat. My husband ate one topped w some raw honey this morning.
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3 Mar 2014

Eat This: Coconut Oil Banana Nut Mini Muffins

by | posted in: food | 2

banana muffins

Muffins are a danger on our home. They are so easy to pick up, slather a butter of some sort on, eat for a snack, or three snacks.
I whipped these up in no time flat. In fact, it was a crazy weekend. I was attending a women’s conference in town that weekend, and wanted to leave some thing for the men in our home to eat on while I was away. Isn’t that nice? Really, I wanted to eat them too.
So, what better thing to do than to whisk up some banana muffins. And to make them healthier and easier to eat these are actually small bites of healthy goodness.
I tweaked the recipe from Heather, my neighbor and blogger of delicious recipes. My husband and older boy loved these and they are perfect for young kids because of their healthy benefits.

 

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Coconut Oil Banana Nut Mini Muffins
Author: 
Recipe type: Muffins
Cuisine: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 24 mini muffins
 
Easy, healthy banana muffins
Ingredients
  • 3 bananas, mashed (I use the brown ones that I've frozen - thaw them, and mash them)
  • ½ cup coconut oil, melted
  • ¼ cup raw honey
  • 1 egg
  • 1¼ cup whole wheat flour
  • ½ cup chopped pecans
  • ½ T baking powder
  • scant ⅛ tsp kosher salt
Instructions
  1. Mix together the dry ingredients.
  2. Mix together the wet ingredients.
  3. Combine together.
  4. Fill mini muffin pan (sprayed with cooking spray) ¾ full.
  5. Bake 11 minutes at 375.
  6. Enjoy with milk!