Last week’s muffin recipe came out of Weelicious Lunches – and before you judge me on making deluxe lunches for my precious snowflakes, I basically bought the book for myself. Well, first I checked it out of the library, but realized I would end up making copies of half the book, so I spent some of an amazon gift card on the real deal. Now, I wish that my culinary interests were more useful – say, actual dinner recipes that would feed my family. But no, what catches my attention is a recipe for roasted honey cinnamon chickpeas or chocolate graham crackers. So yeah.
Back to muffins. My kids both loved the green muffins I made last St. Patrick’s Day, so I thought I’d give this recipe a whirl.
I didn’t make any alterations to the recipe, but next time I’ll add some cinnamon or something – they were a little bland for my taste, but the kids gobbled them up. And they still don’t know that it’s spinach that makes them green.
I am so pleased that we pulled off Muffin Monday last week – we returned from our church retreat on Sunday afternoon, and all of us were in some stage of fighting a cold. I managed to print off this pumpkin chocolate chip muffin recipe (recommended by a friend) before bed on Sunday night. I was in the mood for some pumpkin, and I knew we had all of the ingredients on hand.
I had an excellent helper on Monday morning, and these muffins turned out super yummy. I think I added extra chocolate chips, and I probably reduced the sugar, because I almost always do. It’s all kind of foggy now.
Also, I forgot to mention last week that I tried out my new silicone mini muffin liners, and they are awesome! I hate cleaning the mini muffin tin, but when the liners arrived in the mail, I panicked a little – what had I done?! Did I really want to clean 24 little liners?! I’m happy to report that they clean up like a breeze, and the muffins come out of them easily. I’m very happy with them.
Anyways, these pumpkin muffins were enjoyed by everyone in our family, and we’ll be keeping the recipe around.
Last Monday was Luke’s first day of kindergarten (!!!), so I let him choose what kind of muffins we would have. He chose one of his favorites, blueberry. When I had asked on Facebook for favorite recipes, my friend Jen posted a photo of her tried and true blueberry muffin recipe, handwritten on a notecard. Handwritten recipes seem pretty trustworthy, so I decided to give it a try. And the resulting muffins were delicious, so I now have my own handwritten recipe to keep on hand.
After enjoying the blueberry goodness, we sent our babies off to kindergarten and preschool. How does life move so fast sometimes?
One of my new “things” this fall is “Muffin Monday” – every Monday morning, I’m hoping to make a batch of muffins to have with our family breakfast. I’m also going to attempt to chronicle this muffin journey here, so that I can reference back to different recipes I’ve used.
Last Monday was our first Muffin Monday, and since it was Ian’s birthday week (40!!), I asked him to choose our selection for the week. He ended up choosing carrot cake muffins (aka cupcakes for breakfast). I used this recipe, and they came out great. The only modification I made was using a little less sugar, and I’d probably use about 1/2 cup next time, because they were plenty sweet. Oh, and Ian went with pecans over walnuts for the topping.
The cream cheese frosting definitely made these a fun birthday week cupcake, though I hope the kids won’t expect frosted muffins for every Muffin Monday. I frosted about half of them, and the unfrosted ones were just as well received.
These muffins were a huge hit, and all 24 mini muffins were completely gone by lunch time on Wednesday. Because they are a sweet treat, I’m not sure the next time I’ll make them, but the recipe is definitely a keeper.
The look Luke had when he realized he was about to enjoy a muffin that is basically a cupcake.