Lemon Poppy Seed Muffins

Before I start posting some yummy fall foods, I wanted to share this lemon poppyseed muffin that I made a few weeks ago. Muffins from scratch are so much better than those from a box. You cut out all the uncessary chemicals and additives and get to really taste the flavors of whatever kind you are making. Plus, you can adapt to your own tastes and substitute different ingredients to make it healthier if you want. The recipe I found used a little less butter and sugar than most that I came across and were just under 200 calories a piece. I'm not a huge calorie counter (more of an ingredient counter) but many muffins can really pack a punch with calories and fat. Like I said, when you make them at home you can control what goes in them. I'm ready to make some pumpkin muffins!

Ingredients
1/2 cup unsalted butter, softened
2/3 cup organic or natural sugar
2 large eggs
1 1/3 cups unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 Tbsp poppy seeds
zest of 2 lemons
1/4 tsp salt
1/2 cup buttermilk
2- 3 Tbsp fresh lemon juice
1 1/2 tsp pure vanilla extract

Directions
1. Preheat oven to 350 and spray pan with nonstick spray or prepare with liners
2. Cream butter and sugar
3. Add eggs one at a time, beating well after each addition
4.In a seperate bowl, mix together the flour, baking soda, baking powder, poppy seeds, lemon zest and salt.
5.Add the dry ingredients to the butter and sugar mixture alternating with the lemon juice and the vanilla
6. Spoon batter into prepared muffin pan
7. Bake for approximately 20-25 mins or until toothpick comes out clean
*I opted not to do a lemon glaze this time, but you if you wanted to add it, just mix up a little lemon juice, lemon zest, a little bit of milk, and some powdered sugar.



Recipe source: slightly adapted from Food.com

Chocolate Zucchini Muffins

Chocolate and Zucchini. Sounds kinda weird right? That's what I thought at first. But, one of my co-workers had brought in a bunch more of her zucchini and mentioned something about a chocolate zucchini bread recipe she had seen. So, I thought I would give it a shot myself. Intead of bread though, I opted for muffins. And I also made them mini size. Since I have been working really early in the mornings, I am not usually starving when I get up. But, my body is starting to get used to it so I have been eating a small breakfast before I leave. These are perfect for me to grab before I head out the door. They are actually pretty healthy too. They are made with whole wheat flour and there are no eggs, butter, or oil. Plus, I only used 1/2 cup of sugar for the whole batch (you can use more if you want them a little on the sweeter side). It's a good way to use up some of the extra zucchini (and even a ripe banana) you might have.

Ingredients
1 cup whole wheat flour
1/4 cup cake flour    
1/3 cup unsweetened cocoa
1 1/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 banana, mashed
1/2 cup natural or organic sugar (add up to 1/2 cup more depending on how sweet you want them)
1/2 cup unsweetened organic applesauce
1/4 cup soy milk
1 1/2 tsp vanilla extract
1 1/4 cup shredded zucchini
1/4- 1/2 cup chopped walnuts
zest of 1 lemon          

Directions
1. Preheat oven to 350F. Grease muffin pan and set aside.
2.Whisk flour, cocoa, baking powder, baking soda, salt, cinnamon, and lemon zest together.
3. In another bowl, cream mashed banana with applesauce and sugar. Add in soymilk, vanilla, zucchini, and walnuts. Stir until combined.
4.Add flour mixture to the banana/zucchini mixture a little at a time until combined.
5.Spoon batter into greased muffin pan and bake 13-15 mins, or until a toothpick inserted into the center comes out clean.             



Recipe source: adapted from Happy Herbivore

Bows and Bananas

Nathan went out after work tonight and I had to work a little late myself. So instead of cleaning the house or making dinner, I decided to make some holiday bows and banana muffins. Yes, a strange combination but it's helped me destress after a really long and super stressful day at work. And, I've seen a bunch of pretty bows on people's mailboxes and wanted to make my own instead of buying one. Both Hobby Lobby and Michael's have all of their Christmas stuff 1/2 off right now so I got some holiday ribbon (and a bunch of other holiday goodies!). Plus, I got a bow maker for $5 using a 50% off coupon I had printed.  For my wedding, my mom and my friend Molly's mom Pam, had made a bunch of awesome bows to decorate with and I decided to give it a try myself. I have to admit that it took me a little bit to get used to the bow maker. And I've only tried one style, but hey it's a start :).

Then I decided to use my overipe bananas and make some of the best banana muffins ever!  Seriously. They are awesome.  They come out perfect everytime.  I will usually take recipes and tweak them, but this one doesn't need a thing. 

Banana Crumb Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F. Lightly grease 10 muffin cups, or line with muffin papers (most of the time I make them, I can get 12 out of them-depends on how big you want them).
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter (I just use a whisk instead of my mixer).Stir the banana mixture into the flour mixture just until moistened. (I use a rubber spatula). Spoon batter into prepared muffin cups.
3.  In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
   
   

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.               

Recipe source: allrecipes.com (submitted by Lisa Kreft)