Posts tagged baking
Blueberry Lemon Poppy Seed Muffins 
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Zippy lemon, sweet blueberries and crunchy poppy seeds combine to make this easy muffin that delivers big flavor. I love to make these for the weekend and eat them with some scrambled eggs and a big cup of coffee!! They are just sweet enough that I feel like I’m indulging in a treat, but not so sweet that it resembles a cake! 

In this recipe I only used 1/4 cup of sugar in the muffins as the sweet blueberries add enough sugary goodness! Adding lemon extract is very important with this recipe as well, I tried just zest and lemon juice and the lemon flavor was too subtle. Lemon extract is found in the baking aisle next to the vanilla extracts! 

Enjoy!

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Blueberry Lemon Poppy Seed Muffins

Makes about 16 muffins

Ingredients 

  • 1 cup all purpose flour 
  • 1 cup whole-wheat flour  
  • 1/4 cup sugar  
  • 2 tablespoons poppy seeds 
  • 2 teaspoons baking powder 
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt  
  • 1 medium egg 
  • 1 cup plain non-fat yogurt 
  • 1/4 cup melted coconut oil  
  • 1 teaspoon lemon extract 
  • 1/3 cup lemon juice  
  • 1 tablespoon lemon zest

Instructions

Preheat oven to 400 degrees. In a large bowl, whisk together dry ingredients. In a medium bowl mix egg, yogurt, coconut oil, lemon extract, lemon juice and lemon zest. Fold wet ingredients into bowl with flour and stir just until combined. Evenly divide into two 12-cup muffins tins lined with paper baking cups. Bake for 15 minutes until toothpick inserted in the center comes out clean. 

Blueberry Yogurt Muffins

I can't think of anything easier than grabbing a blueberry muffin on your way out of the door in the morning. What is it about blueberry muffins that make them so yummy? For me, it's ensuring every bite is crammed full of juicy blueberries. Traditionally, blueberry muffins have a buttery crumble on top and are jammed full of sugar. While that may be great for a weekend treat, I wanted a muffin that I could eat for breakfast and not feel bad about! Each muffin is 180 calories so it's a great item to pair with a banana and cup of coffee for a fast breakfast.

I created this muffin with whole wheat flour and used a flavored yogurt so I could cut the sugar for this recipe in half. The result? Ah-mazing...like I literally had to lock a few muffins away so I had a few to shoot for this blog post! Jammed full of blueberries and so super soft and crumbly this muffin is a new fav for me!!

Now go make yourself a batch, you will thank yourself later! :) 

Blueberry Yogurt Muffins

Makes 14 muffins

Ingredients

  • 1 cup all-purpose flour 
  • 1 cup whole wheat flour 
  • 1 tablespoon baking powder
  • 1/3 cup sugar 
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • 2 large eggs 
  • 1 cup strawberry or blueberry flavored yogurt
  • 1/4 cup buttermilk 
  • 1/4 cup melted butter
  • 1/4 teaspoon almond extract 
  • 1/4 teaspoon vanilla extract 
  • 1 cup frozen blueberries 

Make it! 

Heat oven to 400 degrees. Grease or use paper liners in a 12 cup muffin tin and set aside. 

In a large bowl, combine flours, baking powder, sugar, salt and cinnamon. In another medium bowl, combine eggs, yogurt, buttermilk, butter and extracts. Add yogurt mixture into flour and stir just until combined. Add in blueberries and stir just until combined Don't over stir or you will have chewy muffins!! 

Bake for 15 minutes or until a toothpick inserted in the center of the muffin comes out clean!

 

Quinoa Oatmeal Cookies

Remember eating oatmeal cream pies as a kid? I sure do, they were one of the special treats we got to eat as kids on road trips. I don't know what I was more excited about, the vacation or getting to eat an oatmeal cream pie once I was buckled into my seat! While this recipe may not be for a full cream pie, these quinoa oatmeal cookies definitely bring back all the flavors! These cookies are my favorite go to when I am wanting a cookie that will give me a tiny sugar rush and also leave me feeling full. The soft texture reminds me of my childhood treat and the walnuts add a nice crunch. 

These cookies save very well and will last up to 5 days on the counter in an airtight container. The dough freezes beautifully as well! 

Quinoa Oatmeal Cookies

Makes 2 dozen cookies

Ingredients

  • 1 cup butter, softened 
  • 3/4 cup granulated sugar 
  • 3/4 cup brown sugar 
  • 2 eggs 
  • 1 teaspoon vanilla extract 
  • 2 cups all purpose or gluten free flour 
  • 2 teaspoons cinnamon 
  • 1 teaspoon baking soda 
  • 1 teaspoon salt 
  • 2 cups rolled oats 
  • 1 cup quinoa flakes 
  • 1 cup chopped walnuts 
  • 1 cup dried cranberries, unsweetened
     

Procedure

Preheat oven to 375 degrees and lightly grease two baking sheets. In a large bowl, cream butter and sugars until smooth. stir in eggs and vanilla.

In a separate bowl, combine flour, cinnamon, baking soda, salt, oats and quinoa flakes. Add flour mixture into butter mixture and stir to combine. Add in nuts and cranberries and stir. 

Using a tablespoon, roll into balls and place on baking sheet. Bake for 10-12 minutes until golden brown. 

 

Vanilla Chocolate Chip Protein Muffins

How did you guys like the chocolate peanut butter protein muffins recipe I posted earlier? I know I can't stop making them! The more I made those peanut butter muffins, I knew I just couldn’t pass up the opportunity to share the other recipe with you. These muffins taste like the little chocolate chip snack muffins that come from a vending machine. As a kid, I used to eat them all the time! But these are way better because they aren’t loaded with butter and sugar. Instead they are loaded with keep you full all morning goodness with a touch of chocolate. 

I eat these little guys for breakfast and after I have blasted myself on a super hard workout. They also have had great reviews as being an after lunch treat as well, and they are super portable so they would be an excellent snack to tuck into a backpack! 

 

Vanilla Chocolate Chip Protein Muffins
Makes 12 muffins
Ingredients:

  •  1 cup all purpose flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 scoop vanilla protein powder
  • 1/4 cup pure maple syrup or honey
  • 1/4 cup coconut palm sugar or light brown sugar
  • 1/2 cup plain nonfat Greek yogurt ( I like Fage 0%)
  • 2 tablespoons melted coconut oil ( measure after you melt the coconut oil)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips 

Procedure  

Preheat oven to 350 degrees. Grease a 12 count muffin tin and set aside. 

In a small bowl, mix flours, baking soda, protein powder and cinnamon. In a larger separate bowl, whisk the maple syrup, palm sugar, yogurt, coconut oil, egg and vanilla together until smooth. Pour the dry ingredients into the wet ingredients and gently stir until just combined. Don’t over mix as this will make the muffins chewy and dense!! Lastly, gently stir in the mini chocolate chips.

Fill greased muffin cups only about halfway. Place in oven and bake for 15 minutes or until toothpick inserted in the center comes out clean. Cool muffins and store in an airtight container on the counter or in the fridge.