Butter Rum & Coconut Flour Muffins

I'm a sucker for muffins.  I'm also a sucker for all things butterscotch and butter rum.  Coconut?  Yes, please!  This recipe can be changed up by using different pudding mixes.  I have made the recipe with banana pudding mix and used vanilla extract and almonds.  Very yummy as well!  Please note, this recipe could be considered gluten free.  The coconut flour is gluten free - and the pudding mix is typically gluten free as well.  It likely will not say it on the box . . .so it depends a little bit on if your a purist or sensitivity level.  Most puddings are gluten free according to the ingredients, but may be manufactured in a factory that also handles glutenous products.  So, you can decide on whether these are gluten free or not.

Butter Rum & Coconut Flour Muffins

Serves 12

Ingredients:

1/2 Cup Coconut Flour

1 Box Instant Butterscotch Pudding Mix (3.4 oz - the kind that makes four servings)

1/2 Teaspoon Baking Powder

6 Eggs

6 Tablespoons Butter, melted

3 Tablespoons Honey

1/2 Teaspoon Salt

1/2 Teaspoon Vanilla Extract

1/2 Teaspoon Butter Rum Extract

1 Cup Chopped Pecans (or nut of choice)

Step 1:  Preheat the oven to 400°F. Line your muffin tin with cupcake papers.  

Step 2:  Into a bowl, add the coconut flour, butterscotch pudding mix, baking powder and salt.  Mix until well blended.

Step 3:  In a separate bowl, add the eggs, butter, honey, salt, and vanilla and butter rum extracts until mix until smooth.

Step 4:  Mix the dry ingredients into the wet ingredients until there are no lumps. Add the pecans and stir until just combined.

Step 5:  Scoop and divide the batter evenly into the prepared muffin cups.

Step 6:  Bake the muffins for about 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. 

Coconut Kahlua Muffins with Chocolate Chips & Walnuts

Low Carb.  It's a thing.  Coconut flour - also a thing.  Kahlua - always my thing!  This recipe yields a tasty coco-nutty, chocolaty muffin with a hint of coffee flavor from the Kahlua.  I love the added crunch from walnuts too. 

Coconut Kahlua Muffins with Chocolate Chips & Walnuts

Yield: 12 Muffins

Ingredients:

3/4 Cup Coconut Flour

1/2 Teaspoon Baking Soda

1/4 Teaspoon Salt

6 Eggs

1/2 Cup of Butter

1/3 Cup Honey

1/4 Cup Kahlua

1 Teaspoon Vanilla Extract

1/2 Cup Chocolate Chips

1/2 Cup Walnuts

Instructions:

Step 1:  Preheat oven to 350 degrees.  Prepare your muffin tin.

Step 2:  In a small bowl, mix together the coconut flour, baking soda and salt;  set aside. 

Step 3:  In a medium microwave-safe bowl, melt the butter.  Once melted, add in the honey, Kahlua and vanilla.  Mix thoroughly.  Then, add in three eggs and beat until combined.  Add in the other three eggs and and beat until all is well combined.  

Step 4:  Add dry ingredients to the butter/egg batter and mix well.  It will begin to thicken immediately - and that is normal.

Step 5:  Divide the batter among the muffin tin.  I like to use an ice cream scoop to disperse the batter.  Bake for 25 minutes.  

Let muffins cool before serving.  Store in airtight container in refrigerator.

Blueberry Oatmeal Muffins with Lemon Glaze

Here is a super yummy recipe that uses up some of that instant oatmeal you may have in your cupboard.  These muffins are moist, slightly sweet and bake up beautifully!  Enjoy!

Blueberry Oatmeal Muffins with Lemon Glaze

Yield:  12 Muffins

Muffin Ingredients:

2 Packets Blueberry Instant Oatmeal

1 and 3/4 Cup All Purpose Flour

1/3 Cup Sugar

2 Teaspoons Baking Powder

1/4 Teaspoon Salt

1 Cup Milk

1 Egg, Slightly Beaten

1 Teaspoon Vanilla

1/4 Cup Vegetable Oil

Glaze Ingredients:

3 Tablespoons Butter

3 Tablespoon Powdered Sugar

1 Teaspoon Lemon Juice

Step 1:  Preheat the oven to 400 degrees Fahrenheit.  Prepare your muffin tin with muffin liners.

Step 2:  In a bowl, mix together the instant oatmeal, flour, sugar, baking powder and salt.  Once combined, add the milk, beaten egg, vanilla and vegetable oil.  Stir until just combined.

Step 3:  Disperse the muffin batter among the muffin tin.  This should make 12 regular sized muffins or 24 mini muffins.

Step 4:  Bake regular sized muffins for 20 minutes.  Or, if baking mini muffins - bake for 10-12 minutes.  Muffins will be just turning golden brown on the top when done.  

Step 5:  Once the muffins are done - let cool slightly.  Meanwhile, prepare the glaze by placing the butter in a microwavable bowl.  Place in microwave for 30 seconds, or until just melted.  Add the lemon juice and powdered sugar.  Stir until well combined.

Step 6:  While the glaze is still runny, dip the top of each muffin into the glaze.  Set aside and let dry slightly before serving.  Enjoy!

Basic Waffles

Waffles are one of my favorite comfort foods.  Not feeling well:  eat waffles.  Bad day at work: waffles for dinner.  Hungry for fried chicken:  serve with waffles.  They are so versatile - you can make them savory or sweet by just adding seasoning of your choice and altering what or how you serve them.  Waffle sundaes with ice cream and whip cream?  Yes please!  But in all seriousness - here is my go-to waffle recipe.  Prepare as is and serve with some breakfast meat and syrup and enjoy.  Or, get crazy - and experiment with seasoning or add-ins of your choice (chocolate chips or how about some orange zest and serve with a minted glaze)!  Please note:  my photo might look more like pancakes, but it's not . . .it's my Mickey Mouse waffle machine.

Basic Waffles

Yield:  6-8 Average Round Waffles

Ingredients:
1 and 1/2 Cups Flour

2 Teaspoons Baking Powder
1/2 Teaspoon Salt

2 Eggs

1 and 1/2 Cups Milk

1 Tablespoon Vegetable Oil

Step 1:  To prepare the batter, add the flour, baking powder and salt to a large bowl.  Stir.

Step 2:  To the bowl, now add the eggs, milk and oil.  Stir until smooth.

Step 3:  Cook in a prepared waffle iron according the manufacturer's instructions.  Enjoy!

Rhubarb Coffee Cake

Don't know about you . . .but this warm spring weather has me craving RHUBARB!  My family isn't huge on it . . .but me, I love that dang weed.  I was planning to make my mom's rhubarb bread - but seem to have misplaced the recipe.  So, I whipped up a rhubarb coffee cake instead.  Yum, yum, and yum!   This coffee cake is perfectly moist with a brown-sugar flavor that pairs magnificently with the tartness of the rhubarb.

Rhubarb Coffee Cake

Serves 24

Ingredients:

3 Cups Diced Rhubarb

2 and 1/2 Cups Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1 Cup Brown Sugar

1/2 Cup Vegetable Oil

1 Egg

3/4 Cup Milk

1/4 Cup White Vinegar

2 Teaspoons Cinnamon, Divided

1/2 Cup White Sugar

1/4 Cup Butter, Melted

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Prepare a 9x13 cake pan (grease it).  

Step 2:  In a large mixing bowl, add milk, vinegar, egg, brown sugar, vanilla and oil.  Mix until well combined.

Step 3: In a separate bowl, combine the dry ingredients:  flour, salt, soda, baking powder and 1 teaspoon of cinnamon.  Once combined, add to the wet ingredients and stir until just blended.

Step 4:  Add the rhubarb into the mixing bowl and stir by hand until just combined.  Pour into greased cake pan.  Set aside.

Step 5:  In a small bowl, combine the white sugar, 1 teaspoon of cinnamon and the melted butter.  Stir to combine and sprinkle/drizzle across the top of the cake batter.  Place pan in the oven and bake for 45 minutes - or until a toothpick inserted comes out clean.

Let cool slightly before serving.

Banana Bread Chocolate Chip Mug Cake

Mmmmmmm....warm banana bread with chocolate chips.  Always a favorite.  But sometimes you just don't have an hour or two to commit to baking a full loaf of banana bread!  In this mug cake - you'll find all same flavors . . .just pared down to a few ingredients.  Look at that lovely color on mine!  That comes from a farm fresh egg :)  Regardless of if your eggs are store bought or from a local farmer . . .this mug cake will make your tummy smile and leave you feeling satisfied (without the hour long wait!).

Banana Bread Chocolate Chip Mug Cake

Serves 1 (Generously!!!)

Ingredients:

1 Medium Ripe Banana, Mashed

1 Tablespoon Applesauce

1 Egg

1 Tablespoon Honey

1 Tablespoon Milk

1/4 Teaspoon Baking Powder

3 Tablespoons Flour

1 Tablespoon Chocolate Chips

Step 1:  In a large mug, combine the mashed banana, applesauce, egg, milk and honey.  Stir well with a fork to combine.

Step 2:  To the mug, add the flour, baking powder and chocolate chips.  Stir with the fork until well combined.

Step 3:  Place in microwave and cook for 1 minute.  If the center is firm (not jiggly) - it is done.  If it still appears jiggly - cook another 30 seconds.  Repeat in 30 second intervals until the center is no longer jiggly.  Mine took 2 minutes.

Step 4:  Let cool for 5 minutes.  Enjoy!

Jalapeno Popper Toast

Okay, so this one isn't so much a recipe  . . .but more of just 'my favorite breakfast' or 'super-yummy snack'.  This could easily fall into that category of 'fancy toasts' that so seem to be all the rage lately.  I've been eating this forever.   Trust me.  Delish.

Jalapeno Popper Toast

Serves 1

Ingredients:

1 Slice Bread 

1 - 2 Tablespoons Cream Cheese

1 Teaspoon Jam of Choice

Sliced, Pickled Jalapenos

Bacon (optional)

Step 1:  Toast your bread.

Step 2:  Slather your bread with cream cheese.  Top with a bit of jelly or jam.  I used grape today - but raspberry is actually my favorite.

Step 3:  Top with sliced, pickled jalapenos.

Step 4 (optional):  Top with a few slices of bacon.  I did not have any today :(  Bacon makes everything better!

Step 5:  Enjoy!!

Oatmeal & Raisin Bran Muffins

This is truly a decadent muffin.  If you aren't watching your calories . . .this one is for you.  Each muffin is about 200 calories. . . .but man, oh man . . .delicious!!

Oatmeal and Raisin Bran Muffins

Yield:  12 Muffins

Ingredients:

3 Cups Bran Flake Cereal

1 and 1/2 Cups Buttermilk

1 Cup Flour

1/2 Cup Oatmeal

1 Teaspoon Baking Soda

1 Teaspoon Cinnamon

1/4 Teaspoon Salt

1 Egg, Beaten

2 Tablespoons Oil

1/2 Cup Honey

1/2 Cup Raisins

Step 1:  Preheat the oven to 400 degrees Fahrenheit.  Line muffin tin with paper muffin liners.

Step 2:  In a large bowl, add the bran flake cereal and the buttermilk.  Stir.  Add in the oil, egg and honey.  Stir to combine.

Step 3:  In a separate bowl, combine the dry ingredients:  flour, oatmeal, baking soda, cinnamon, salt and raisins.

Step 4:  Add the dry ingredients to the wet ingredients.  Mix to combine.

Step 5:  Disperse the batter among the muffin tin.  They will be full!  

Step 6:  Place the muffin tin into the oven and bake for 20-25 minutes or until a toothpick is inserted and comes out clean.   

Oatmeal Raisin Muffins

Yep, here I am again with oats.  You are likely thinking that my alias is The Crazy Oatmeal Lady.  Seriously, I love oats.  It's my preferred grain.  I just love the flavor! Anyhow, here is a low-sugar oatmeal raisin muffin - made with honey and no oil.  Not crazy about raisins?  Substitute chocolate chips or craisins etc.  These are perfect for brunch, a snack or a breakfast on the go!  Light and fluffy, you will be sure to enjoy.

Oatmeal Raisin Muffins

Serves 12

Ingredients:

1 Cup Old-Fashioned Oats

1 Cup All Purpose Flour

1 Tablespoon Baking Powder

3/4 Teaspoon Salt

1 Teaspoon Cinnamon

1/2 Cup Raisins

1/3 Cup Applesauce

1/4 Cup Honey

1 Teaspoon Vanilla

1 Egg

1 Cup Milk

Step 1:  Preheat oven to 425 degrees Fahrenheit.  Prepare your muffin tin by spraying really well with oil or by lining it with paper muffin cups.

Step 2:  In a large bowl, combine the dry ingredients:  oats, flour, baking powder, salt, cinnamon and raisins.  Mix well.  Set aside.

Step 3:  In a separate bowl, combine the wet ingredients: applesauce, honey, vanilla, egg and milk.  Stir until well combined.  

Step 4:  Add the wet ingredients to the dry ingredients and mix until just combined.  

Step 5:  Disperse the batter evenly among the muffin tin.  Place in the oven and bake for 15 minutes, or until a toothpick inserted comes out clean.

Healthier Oatmeal Raisin Cookies

Yep, me and my oatmeal . . back at it again!  I'm beginning to think that my face should be on the oatmeal canister . . .but nobody wants to see that ;)  Any how, I ran across this recipe on Pinterest  and it intrigued me.  So, I modified it a bit to what I had in the house (regular oats, not quick cooking ones) - and it resulted in soft, puffy-yet-chewy, super yummy cookies.  I also used honey as the sweetener (which is different than the original recipe as well).  Furthermore, I portioned my cookies out with a tablespoon-sized scooper - and the recipe then yielded 21 cookies for me.  If you are an oatmeal raisin fan and love a more healthy alternative to the traditional recipe - this one is for you!  And truth be told  . ..I've been eating them for breakfast.  Hey, they are oatmeal and fruit!

Healthier Oatmeal Raisin Cookies

Approximately 20 Cookies

Ingredients:

1 Cups Oats

3/4 Cup + 1 Tablespoon All Purpose Flour 

1 1/2 Teaspoons Baking Powder

1 1/2 Teaspoons Ground Cinnamon

1/8 Teaspoon Salt

2 Tablespoons Unsalted Butter, Melted

1 Large Egg

1 Teaspoon Vanilla Extract

1/2 Cup Honey

1/4 Cup Raisins

Step 1:  In a large bowl, combine the the oats, flour, baking powder, cinnamon and salt. Stir until well combined. 

Step 2:  In a separate bowl, add the melted butter, egg and vanilla stir until well combined.  Next, add in the honey and stir until combined.

Step 3:  Pour the liquid mixture into the bowl of dry ingredients.  Mix until just incorporated.  Fold in the raisins. Place in the fridge and let it chill for 30 minutes.  This will give the oats time to soften and have the batter turn thick and more dough-like.

Step 4:  Preheat the oven to 325°Fahrenheit.  Prepare a baking sheet as needed.  Scoop out the cookie dough - 1 Tablespoon at a time.  They will spread a little, so don't put them too close together (no need to flatten them).  Bake at 325°F for 9-10 minutes, just until the edges are beginning to slightly brown. Remove from the oven and cool on the pan for 10 minutes before removing them.  Once removed, let them finish cooling before putting away.

Baked Oatmeal Bars

In my never-ending quest for new oatmeal recipes, I have stumbled upon this one from here.  They are packed with healthy stuff (whole grains, nuts, fruit) and fairly low-calorie and definitely low-sugar.  You know me, always struggling to be healthy.  The thing I liked about this recipe is the mix n match of ingredients.  I used what I had in the house - which happened to be walnuts, sesame seeds and prune.  It doesn't sound that appetizing, but it truly is yummy;  they have a chewy, cakey texture that I absolutely love.  I think these would be very good with apricots/coconut and cannot wait to try them again going that route.  

Baked Oatmeal Bars

Serves 9

 Ingredients:

1 and 1/2 Cups Old Fashioned Oats

1/2 Cup Chopped Nuts of Choice (almonds, walnuts, etc)

1/2 Cup Dried Fruit of Choice (apricot, raisin, etc)

1/4 Cup Seeds of Choice (sesame, pumpkin, sunflower, etc)

1 Teaspoon Cinnamon

1 Teaspoon Kosher Salt

1 and 1/4 Cups Skim Milk

1 Egg

1 Teaspoon Vanilla

Step 1:  Preheat oven to 350 degrees F.  Grease/Spray a 9x9 baking dish and set aside.

Step 2:  In a medium sized bowl, mix together the oats, nuts, fruit, seeds, cinnamon and salt.  Set aside.

Step 3:  In a separate bowl, mix together the milk, egg and vanilla.  Mix until well combined.

Step 4:  Pour the wet ingredients into the dry ingredients and combine.

Step 5:  Pour the mixture into the baking dish and bake for 40 minutes.

Note:  

A.  The only sweetness is from the dried fruit.  If you feel this needs sugar, add about a 1/4 cup to the dry ingredients.

B.  These will likely only last about 3-4 days sitting on the counter or in the fridge.  Wrap individually and freeze for extended life. 

Update:  I've found my ultimate combo!! I use unsweetened coconut, cacao nibs and dried apricots.  AMAZING!

Savory Breakfast Muffins

Okay, who doesn't need another new breakfast option?  This one is just too cool.  It's a savory breakfast muffin with an egg baked into the center of it.  yes, that right . .  a whole egg baked into the middle of each muffin!  Mind.Blowing.

I saw these originally over at Jo and Sue.  And I also viewed their inspiration for the muffin at Recipe Tin Eats.  Here is my version.  What makes mine different?  I made mine a lower-fat version by using reduced fat cheddar cheese, omitting the oil and using applesauce instead (it adds no flavor), as well as lessening the amount of bacon and cheese.  If you want to go with the original version, more power to you!  I just wanted to 'healthy-ize" these a bit.  I also want to try them with spinach and Swiss cheese . . but that's for another day.  

Enjoy.  These are just too yummy to not make!

Savory Breakfast Muffins
with Bacon, Cheddar and Chives

Serves 4

Ingredients:

1/4 Cup Bacon Pieces (I used real bacon pieces that you buy in the salad fixin' aisle at the grocery store)

1/4 Cup Chives

4 oz Reduced Fat Cheddar Cheese, Shredded

1 and ¼ Cup Flour

1 Teaspoon Baking Powder

¼ Teaspoon Baking Soda

½ Cup Buttermilk

½ Teaspoon Salt

1 Tablespoon + 2 Teaspoons Lite Sour Cream 

2 Tablespoons No-Sugar Added Applesauce

5 Eggs (1 for the muffin batter and 1 ea for the center of each muffin)

Instructions:
Step 1:  Preheat the oven to 350 degrees F.  Prepare your extra large muffin tin by lining it with paper liners and spraying them with pan spray.  Remember, this will make 4 extra large muffins.

Step 2:  In a large bowl, add all the dry ingredients:  flour, baking powder, baking soda and salt.  Mix together.
Step 3:  To the dry ingredients, add the chives, bacon and cheese.  Stir.
Step 4:  In a seperate bowl, stir together the buttermilk, lite sour cream, applesauce and 1 egg.  Mix until well combined.
Step 4:  Pour the wet ingredients into the dry ingredients and mix until just combined.

Step 5:  Place 3 tbsp of the batter into each of the 4 muffin tin holes. Flatten the batter by tapping the tin against the counter a few times.
Step 6:  Make a divot in the center of each muffin batter (so the egg yolk settles in the middle). Crack an egg into each hole.
Step 7:  Divide the remaining batter between each hole to cover the egg. Don't dump the batter right on top of the yolk - you may break it that way.  Rather, I found it best to place about 3 tablespoons of batter around the edge of each muffin, which kind of forced the yolk to stay in the center.  Then, with any batter left in the bowl, I placed it on top of the yolks.  I then dipped my finger in water and gently spread the batter of each muffin so that it covered the entire egg.

Step 8:  Bake for 20-25 minutes, until the begin to brown.  Remove from oven and let rest for 5-10 minutes.  Serve warm.


Note:  I've made these a few times now and am really loving them.  I did a second version with bacon, Swiss and spinach.  They were definitely tasty, but weren't as visually appealing.  I had one yolk break and ooze out during the baking process . .. I think my frozen spinach poked it.  As well, of all things, when I pulled the these ones out of the tin, the liners were wet.  I'm sure it was from the batter/spinach - I used frozen spinach that is IQF (not the block spinach) - and I am sure it was from the extra moisture.  They were completely cooked though and mighty delish.

Raspberry White Chocolate Scones

This may just be my kryptonite (I don't even know how to spell that!).  Seriously, I am addicted.  These scones are the reason I have gotten up each morning for the past 10 days.  The anticipation of eating them with a nice iced latte is almost too much!  They are tender, slightly buttery with fresh, juicy raspberries and sweet bits of white chocolate.  And they are a cinch to make.  I promise.  These would be great for a 4th of July breakfast . . . sub 1/2 the raspberries with blueberries and you'll have a red, white and blue scone!

Raspberry White Chocolate Scones

Yield:  12

Ingredients:

6 Oz.  Fresh Raspberries

1 Cup White Chocolate Chips

2 and 1/2 Cups Flour, plus more for your work surface

1/2 Cup (1 Stick) of Unsalted Butter, cut into small pieces

1/4 Cup Sugar + additional for sprinkling on top

1 Tablespoon Baking Powder

3/4 Teaspoon Course Salt

2 Egg Yolks

3/4 Cup Buttermilk

Step 1:  Preheat oven to 400 degrees Fahrenheit. Prepare two large cookie sheet by spraying them with non-stick spray and set them aside.

Step 2:  In a food processor, pulse together flour, 1/4 cup sugar, baking powder, and salt. Add the butter and pulse until pea-size pieces form. Don't have a food processor?  No problem!  In a large bowl, add the same ingredients.  Cut in the butter until pea-sized pieces form.  This can be done using two forks or by using a pastry cutter.

Step 3:  In a small bowl, whisk together the buttermilk and egg yolks. Slowly pour the buttermilk mixture through feed tube into processor, pulsing until dough just comes together.  Or, if you are not using the food processor - pour over the crumbly mixture in the bowl and gently stir with a rubber scraper until just barely incorporated.

Step 4:  Transfer the dough to a lightly floured work surface pat flat with your hands - just flat enough to sprinkle the raspberries and white chocolate chips on top.  Next, carefully fold the dough in half and pat out again.  Be sure to capture any escaped raspberries or white chocolate chips and exile them to the top of the dough.  Fold the dough in half again and pat out again.  Once again, capture any renegade raspberries or chips and exile to the top of the dough.  Once last time, fold in half and pat down - this time pat down to about 1 inch high oval/rectangular shape. 

Step 5:  Cut the dough into 12 pieces.  You can this with a sharp knife or pizza cutter by cutting down the center to make two long pieces - and then cutting each long piece into 6 equal pieces.  Using a spatula to gently lift the scones one at a time - place them on the cookie sheets (6 scones per cookie sheet).  Sprinkle the tops of the scones with sugar and place the baking sheets into the oven.  Let bake about 15 minutes, until just beginning to brown.  

Let cool slightly before eating.  Store in fridge.

Chocolate Banana Muffins

My household has been trying to be a bit more healthy lately.  I can't decide how I feel about that (in general) - but I can tell you that I physically feel better.  Which is a good thing!  As a result though, I have created an 80-calorie, low fat chocolate banana muffin.  That's right - 80 calories!!!  AND THEY TASTE AWESOME.  Nothing weird in them either - straight up normal stuff, I promise!!  Give these a whirl - your family and kids will love them.  They might even think they are eating a cupcake for breakfast . . .just sayin'.  

Chocolate Banana Muffins

Yield:  15

Ingredients:

1/2 Cup Unsweetened Apple Sauce

2 Cups Ripe, Mashed Bananas (2 - 3 medium bananas)

6 Tablespoons Unsweetened Cocoa Powder

1 and 1/3 Cup Sugar

1 and 1/2 Cup Flour
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1/4 Teaspoon Baking Powder
1/4 Teaspoon Cinnamon
2 Eggs

1 Teaspoon Vanilla

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Meanwhile, prepare your muffin tin(s) with paper liners.
Step 2:  In a large bowl, combine all ingredients.  Mix well.
Step 3:  Measure the batter into the muffin pan(s).  I use a standard scoop that holds 1/4 cup batter and disperse.  So easy that way!
Step 4:  Place the filled muffin pan(s) in the oven and bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Store in Fridge for Freshness.

Oatmeal, Apple and Raisin Muffins

These muffins are moist, slightly sweet and ring in right around 130 calories each.  Gotta love that!  I found the originally recipe here but of course, had to put my own twist on it.  My hubby and I have eaten these all week for breakfast - very delicious.  Finally a muffin that isn't a cupcake!

Oatmeal, Apple & Raisin Muffins

Yield:  18 muffins

Ingredients:

2 Cups Buttermilk

1 Cup Oatmeal

2 Eggs

1/2 Cup Brown Sugar

1 Medium Apple, Shredded - do not peel

1 Cup Whole Wheat Flour

2/3 Cup Regular White Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

3/4 Teaspoon Salt

2/3 Cup Raisins

1/2 Cup Chopped Nuts (I used almonds)

Step 1:  Preheat the oven to 375 degree Fahrenheit.  Prepare muffin pan(s) by either greasing them really well or lining them with cupcake papers.  Set aside.

Step 2:  In a large bowl, mix together the buttermilk, oatmeal, eggs, brown sugar and shredded apple.  Once combined, add in the remaining ingredients.  Stir until just blended.

Step 3:  Disperse the muffin batter among the prepared pans.  I always use an ice cream scoop to measure out (1 scoop per muffin).  Place in oven and bake 25-30 minutes.  

After completely cooled, store the muffins in an airtight container in the refrigerator.  For a nice treat, when serving - split in half, lightly butter and sprinkle with cinnamon sugar.

Oatmeal Muffin for One (or Two)

I know, I know . .you are likely thinking "another oatmeal recipe?".  Well, what can I say . . . I (heart) oatmeal.  And this recipe is perfect for when you are craving a little something sweet.  You can add chocolate chips or raisins to it - even nuts would be yummy too.  It's really up to you!  It is best eaten right out of the microwave though . .. so give yourself a 5 minute break and make this yummy muffin  . ..you deserve it!  And it's oatmeal . . .so it's healthy, right?

Oatmeal Muffin for One (or Two)

Ingredients:

1/2 cup oats

1 Egg

1 Tablespoon Brown Sugar

1 Tablespoon Flour

1/4 Teaspoon Vanilla Extract

1/3 Teaspoon Baking Powder

2 Tablespoons Chocolate Chips or Raisins

1/4 Teaspoon Cinnamon

Step 1:  Lightly spray an over-sized coffee mug or a cereal bowl with pan spray.  Please be sure that it is microwave safe ;)

Step 2:  Add all ingredients to the mug or bowl and stir to combine.

Step 3:  Microwave for approximately 1 minute - 1 minute 30 seconds.  Check it at 1 minute, if it is firm, it is done.  If it still seems a little too soft, microwave a bit longer.

Step 4:  Let rest for a 1 minute before diving in!  Enjoy :)

Super Easy Coconut French Toast Bake

OMG.  

THAT is how good this french toast bake is.  

SERIOUSLY.  Hands down, this is the best french toast bake I have ever had.  Not.Even.Exaggerating.  It's made with King's Hawaiian rolls which offer a little sweetness to the french toast, without making it too sugary.  As well, it doesn't taste like coconut, even though it uses coconut milk as a main ingredient.  Once baked, you can top it with almost any fresh fruit.  We have served it with bananas - which is divine.  I've also eaten it  topped with strawberries (as pictured) - equally divine.  Just go with whatever you like!

Easy peasy - this would be a great Easter brunch addition.

Please Note:  this recipe can also be found here.

And some mad props to my hubby who not only found the recipe, but made it too!

Super Easy Coconut French Toast Bake

Ingredients:

1 package KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

1 Can Regular Coconut Milk

1 Cup Milk

7 Eggs

2 Teaspoons Vanilla

Optional Extras for Topping:

Turbinado Sugar

Sliced Bananas

Sliced Strawberries

Flaked Coconut

Maple Syrup or Coconut Syrup

Step 1

1.Preheat the oven to 350 degrees. Tear the bread into bite-sized pieces. Arrange evenly in a greased 9x13 baking dish.

Step 2

2.Whisk the coconut milk, milk, eggs, and vanilla in a large bowl. Pour the milk mixture over the bread, covering all pieces. Bake for 40-45 minutes, keeping an eye on the top and covering with foil if it starts to burn. When finished, the french toast bake will be puffy and firm (shouldn't jiggle when you shake it back and forth).

Step 3

3.Optional: After everything is fully baked, top with turbinado sugar and banana slices and return to the oven uncovered for a few minutes until golden brown. Remove and let stand for 15 minutes. Top with strawberry slices for a big color pop!

Pannekoeken (Puffy Pancake)

Pannekooken or Pannekoeken or Dutch Baby or . . .Puffy Pancake?  Regardless of how you spell or say it, it is super yummy.  Pannekoeken is a type of pancake that is baked in a pie plate via the oven and it puffs up around the edge.  There was once a restaurant called Panekoeken and when ever someone would order one, the server would briskly walk to the table with the order while yelling "Pannekoekennnnnnnnnnn!".  And I cannot tell a lie, it had been a very long time since I had one.  And then I watched a Christmas episode of Bob's Burgers and they reference a Dutch Baby.  And then I had to have one.  No mistake.  I needed one ASAP.

What makes this so yummy though?  I love it because it's almost like a cross between a pancake and popover.  It puffs, has a crusty edge and an almost custard/eggy (yet firm) bottom.  I just love the texture.  And the taste is divine by itself, rich and buttery.  However, you can top it however you would like.  Please note, in my photo, I made a "double".  I have an extra-large, deep dish round pan that holds the volume of a standard cake mix.  To make the recipe below, use a standard pie dish.

Pannekoeken (Puffy Pancake) 

Serves 2

Ingredients:

2 Eggs

1/2 Cup Milk

1/2 Cup Flour

1 Cup Chopped Apples (optional)

2 TB Butter, Melted

Cinnamon

Sugar

Step 1:  Preheat oven to 425 degrees Fahrenheit.  Meanwhile, mix eggs, milk and flour together in a bowl.  Add chopped apples (if using).  

Step 2:  Pour the melted butter into the bottom of a pie pan.  Pour in the batter and sprinkle with cinnamon and sugar.  Bake 15 - 20 minutes.  The sides will puff up over the edge - and that's part of what makes this awesome!  

Serve immediately.  To serve, slice into wedges and eat as you would a regular pancake.  I served mine with a cherry compote.  This makes a great breakfast treat or simple dessert.  Amazing.

Healthy Pancakes

Pancakes.  I cannot lie.  They are a family compromise for us.  My hubby and daughter love french toast.  I really, really dislike french toast.  Waffles.  I'm all about waffles.  And typically, that's what I make - but my waffle iron died a while back and Santa did not bring me one for Christmas. Mind you, that was my second waffle maker that died on me in 6 years. PANCAKES.  That's our compromise.  Have you ever seen The Family Guy skit on pancakes?  HIL.AR.I.OUS.  Our little guy loves pancakes - which is probably why that episode makes me laugh so much.  Any how, back to the actual food . . . .

Pancakes - warm, buttery, comfort food all the way.  But what about when your hubby decides to go low-carb?  That's when you make these.  I haven't run the recipe through a calorie counter, but I imagine the nutritional information is pretty amazing.  At the very least, they TASTE amazing.  I'm always skeptical on all these healthy recipes you see . . .especially when they contain banana.  Not everyone loves banana or coconut people!  Sheesh.  But these pancakes, wow - I couldn't believe how good they were.  They really tasted like pancakes.  We ate them plain with a side of bacon.  No butter.  No syrup.  They didn't even need them.  They were that yummy without.  I actually thought they would be good with a dollop of applesauce on top (but we were without any in the pantry).   As well, they didn't even taste like banana or peanuty . . .just pancake-y!Give them a whirl, you won't be disappointed!

Healthy Pancakes

Makes approximately 24 Silver-Dollar sized Pancakes

Ingredients

1 Large Banana (or two small) - preferably very ripe

2 Large Eggs

1/2 Cup Oatmeal

1 Teaspoon Cinnamon

1 Teaspoon Vanilla Extract

1 Tablespoon Peanut Butter

Step 1:  In a bowl, mash up the banana.  Add the eggs and mix well (I recommend using a fork). 

Step 2:  Add the remaining ingredients and thoroughly combine.

Step 3:  Cook like a regular pancake on a hot griddle.

Step 4:  Enjoy :)

Please note:  You could easily make these using a food processor or blender.  I used my mini-food processor and it ground up the oatmeal so fine that no one would even know that it was in there.  Yum.

Baked Oatmeal To Go

I have a love/hate relationship with oatmeal.  I love the flavor.  I hate the texture of it as a porridge or how it's traditionally prepared.  But I do love, love, love the flavor.  I love it in cake.  I love it in muffins.  I love it in crisps.  You get the picture :)  

And then I started seeing recipes for baked oatmeal . . .and it looked like muffins.  Hmmmm.  This peaked my interest.  I finally tried out a recipe and I LOVE THEM.  The texture is like a spongy muffin - and I'm good with that.   Super yummy, super moist, super delicious.

Baked Oatmeal To Go (Single Servings)

Yield:  12

Ingredients

2 Cups Oatmeal (Quick-Cook or Old Fashioned Oats)

1/2 Cup Brown Sugar

1/2 Cup Chocolate Chips (or other "add-in" such as raisins, nuts etc . .whatever you like)

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1 Egg

1 and 1/2 Cups Milk

1/2 Cup Applesauce

2 Tablespoons Butter or Margarine, Melted

Step 1:  Preheat oven to 375° Fahrenheit.  Prepare muffin tin with liners.

Step 2:  In a large bowl, beat the egg and then add in the milk, applesauce and melted butter.  Stir to combine.

Step 3:  In a separate bowl, combine the flour, salt and baking powder.  Stir to combine.

Step 4:  Add the dry ingredients to the wet ingredients and mix well.  The will be very wet!

Step 5:  Divide the mixture among the muffin tin liners.  An ice cream scoop works well for this.  Please note, each muffin liner will be nearly full to the top.

Step 6:  Bake for 25-30 minutes or until slightly beginning to brown around the edges. These will not puff-up like a muffin or cupcake.  

Let cool 10-15 minutes before eating.  To store, place in air-tight container and keep in fridge.