Easy Strawberry Muffins

muffinsThe under-five-feet-tall set in my family (my kiddos and my sister’s kiddos) are pretty much living in the swimming pool these days. That’s awesome – water and summer sun are great for children and gardens alike! But swimming makes children hungry. Really, really hungry!

This super fast recipe is Continue reading

Cherry Chocolate Chip Muffins

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Summer vacation has arrived, which means I need to up my game with the baked goods around here! Kids burn a lot of calories playing outside, and they are hungry when called in for lunch. These Cherry Chocolate Chip Muffins are sure to be a hit!

Ingredients

1 1/3 cups flour

3/4 cup oats

1/4 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon cinnamon

1 egg, beaten

3/4 cup skim milk

2 tablespoons oil

1 cup pitted cherries (fresh or jarred)

1/4 cup mini chocolate chips

WIN_20150505_160516Directions

Step 1) Line a dozen standard size muffin cups with foil liners (preferable), or grease the muffin cups well.  Do not use paper liners, as they will stick.  Set aside.

Step 2) Combine all dry ingredients and mix well.

WIN_20150505_160842Step 3) Combine egg, milk, and oil in a separate bowl and mix well.

Step 4) Add wet ingredients to dry ingredients and stir until moistened.  Don’t get carried away… it’s OK if the batter is a little bit lumpy!

Step 5) Gently fold in cherries.

WIN_20150505_161447Step 6) Fill muffin liners or muffin cups 2/3 full. Bake at 400 degrees for 18 – 20 minutes or until golden brown.  Cool for a few minutes, and enjoy!

Dark Chocolate Coconut Muffins

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These muffins manage to taste like they fall into the “may as well eat a jumbo chocolate éclair” category when, in reality, they are nutritionally superior to most pastries.  Cocoa powder and dark chocolate are high in antioxidants and plenty delicious without a lot of added sugar.   These muffins freeze well, and make awesome lunchbox treats.  Go ahead, indulge.

picture767Ingredients (makes 12 muffins)

1 cup white flour

1/2 cup whole wheat flour

1/4 cup cocoa powder

1/3 cup sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup shredded coconut

1/2 cup coarsely chopped dark chocolate

1 egg, beaten

3/4 cup skim milk

1/4 cup canola oil

Directions

Step 1) Line a dozen standard size muffin cups with foil liners (preferable), or grease the muffin cups well.  Do not use paper liners, as they will stick.  Set aside.

Step 2) Combine all dry ingredients and mix well.

Step 3) Combine egg, milk, and oil in a separate bowl and mix well.

Step 4) Add wet ingredients to dry ingredients and stir until moistened.  Don’t get carried away… it’s OK if the batter is a little bit lumpy!

Step 5) Fill muffin liners or muffin cups 2/3 full.

Step 6) Bake at 400 degrees for 18 minutes or until golden brown.  Cool for a few minutes, and enjoy!