Apple and Carrot Muffins

As you may have noticed, we love muffins around this place.  They make a super easy breakfast, or a great on-the-go snack.  I really love a decadent muffin with a crumble topping, but I try to make muffins that are easy to share with little Peyton.  For this recipe I turned to one of my favorite websites, Weelicious.  This site is full of recipes perfect for busy families.  Check out the school lunches she packs up!  There are recipes for babies, toddlers, and the whole family.  They are typically pretty healthy, and in my experience, all very tasty.

The original recipe calls for coconut, I left it out, but I bet coconut lovers would love it.  I also added cinnamon, which just seemed natural in a muffin with carrots. The carrots and apple add such a nice sweetness.  The only sugar in the recipe is honey.  I think the muffins are plenty sweet, so I might even cut the honey down next time.  P loved these muffins!  I didn't even have enough left to freeze.  Super easy way to get some extra fruit and veggies in.  These will definitely be a permanent addition to my baking rotation!

Apple and Carrot Muffins

from Weelicious 

3/4 cup all purpose flour

3/4 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

2 carrots, peeled and grated, about 1 cup

2 small apples, peeled and grated, about 1 cup ( I used Gala)

2 eggs

1 Tablespoon vanilla 

1/3 cup milk

1/4 cup vegetable oil

1/2 cup honey

Preheat oven to 350, prepare muffin pan with paper liners

Combine flours, baking powder, baking soda, salt, cinnamon, carrots, and apples.  In a separate bowl combine eggs, vanilla, milk, oil, and honey.  Pour into dry ingredients and stir till combined.  Fill muffin cups about 2/3 full.  Bake for 18-20 minutes, or until muffins are light brown and bounce back to the touch.

Easy and delicious made these a perfect muffin in my book.  Perfect treat to bring in the fall! Make them for a playdate, lunches, or anytime you need a perfect snack!

Peanut Butter Banana Muffins

Yes, the 105th recipe I have posted with peanut butter and banana.  Sorry, but it's just a combo that I love!  These muffins are perfect for breakfast or just when you need a snack.  They combine banana, peanut butter, and get an extra protein boost from Greek yogurt.  Yep, I used Chobani banana flavored yogurt.  Yum! Greek yogurt adds that extra protein, keeps the muffins moist, and adds a slight tang to the flavor.   With only 1/4 cup brown sugar, these are perfect to share with the kiddos.  I even used whole wheat flour to up the healthy factor!

Don't go worrying that these are blah, health-nut muffins.  I sprinkled a few chocolate chips on a couple of these little guys.  Chocolate chips, banana, and peanut butter...perfect combo!  

Peanut Butter Banana Muffins

adapted from Craving Chronicles

3/4 cup all purpose flour

3/4 cup whole wheat flour

1/4 teaspoon salt

1 and 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

2 ripe bananas

1/4 cup brown sugar

6 ounce cup Chobani banana Greek yogurt

2 Tablespoons milk

1 egg

1/2 cup peanut butter

1 teaspoon vanilla

Preheat oven to 375, prepare your muffin pan with paper liners

Whisk together flour, salt, baking powder, baking soda, and cinnamon in a small bowl.  In a large bowl mash together bananas and brown sugar with a fork.  Add Greek yogurt, milk, egg, peanut butter, and vanilla.  Whisk to combine, mixture will be lumpy.  Add dry ingredients and stir until just combined, careful not to overmix.  Scoop batter into prepared muffin tin, filling about 3/4 full.  Bake for 15-18 minutes, or until a toothpick comes out clean.  

*If you'd like to add chocolate chips, you can either fold in about 1 cup prior to baking, or place a couple on top of muffins prior to baking.

Easy and tasty?  I'll take two right now please.  The perfect muffin when you need a grab and go breakfast, a mid-day pick-me-up, or just a little treat.  Go ahead...you know you want to!

Peanut Butter Banana Oatmeal Bars

So sorry about my long absence here on the blog!  We just moved into our new home and only got our Internet set up last week!  A week without Internet is just the worst! Thank goodness I have my trusty Iphone!  We've had a lot going on, and I'll fill you in on the new place, but here's a quick recipe.  This is the first thing I baked in my new kitchen!  I probably should have made something super impressive and delicious.  Honestly though, this was pretty delicious.  P and I enjoyed it for breakfast for a couple days.

I love quick and easy breakfasts and these bars fit the bill. Very few ingredients and only 1/4 cup brown sugar!  Perfect to share with the little ones.  I, of course, like to spread mine with a little extra peanut butter.  These were simple enough that I could do most of the work while the baby ran around the house.  A little yogurt on the side and we were satisfied till lunch!  Great to eat on the go for those who are too busy to sit down to breakfast.

Peanut Butter Banana Oatmeal Bars

1 and 1/2 cup old fashioned oats

1/4 packed brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon vanilla

1/2 cup milk

1 egg, lightly beaten

1 large ripe banana, mashed

1/4 cup creamy peanut butter

Preheat oven to 350.  Prepare 8x8 square baking pan with cooking spray or parchment paper.

Mix together oats, brown sugar, baking powder, salt, and cinnamon.  Add in the vanilla, milk, and egg. Stir together.  Finally add banana and peanut butter.  Stir until ingredients are fully combined.  Pour into baking pan and spread evenly.   Bake for 20 minutes.  Cut into squares and enjoy!  Store in airtight container for up to three days.

Baby approved!  Looking forward to sharing more treats with her, and you, from our new home and kitchen!

Asparagus, red pepper, and cheese strata

Here's a great make-ahead dish that you can serve anytime of the day!  I served it as dinner, but it would also make the perfect side for breakfast.  It's another one of those customizable meals that you can make however you like.  I added asparagus and red pepper, but I think next time I'll add some meat (per Darling Husband's request).  Perfect to bring to a big gathering, or dish it up for a couple meals at home.  You could easily prep this the night before and toss it in the oven in the morning.  I prepped it around 9 am and we had it for dinner that evening.  It's just like a savory bread pudding.  Eggs, and cheese, and bread....what else could you ask for?!

Asparagus, red pepper, and cheese strata

1 large bunch asparagus, trimmed and cut into 1 inch size pieces

1 large red pepper, diced

1 medium yellow onion, diced

6 cups French bread , cut into cubes (day old works great)

8 eggs

2 cups milk

1 teaspoon Dijon mustard

salt and pepper

2 cups shredded cheddar cheese

Prepare a 9x13 baking pan with cooking spray and set aside.  In a large saucepan over medium heat, cook onion until soft, about 10 minutes.  Add asparagus and red pepper and cook for 5 more minutes.  Remove from heat and set aside.   In a large bowl beat eggs with milk. Add about a teaspoon salt and pepper, and Dijon mustard.  

Place half the bread cubes along the bottom of your prepared dish.  Top with half your veggie mixture and 1 cup cheese.  Repeat layers, but save the remaining cup of cheese to add right before baking.  Pour egg mixture over the entire casserole.  Gently press the top of the casserole down to moisten all the bread layers. Cover dish and refrigerate anywhere from 2 to 24 hours.  

Once ready to bake, preheat oven to 350.  Sprinkle with remaining cup of cheese and bake for about 60 minutes, or until a knife inserted in the middle comes out clean.  Let stand for about 15 minutes before serving.

There you have it!  A simple dish, you can serve many different ways!  Now if you'll excuse me, I need to get back to making some cookies.

Broccoli, egg, and cheese muffin cups

I love breakfast.  I really love it when someone makes it for me.  However, most days I am the one making breakfast.  Peyton and I really like having eggs.  I needed a way to make eggs as easy as possible.  Enter, the muffin tin.

A little bit of prep work, and you can have breakfast, or lunch or dinner, ready for the whole week.  After baking, keep these in the fridge, then just microwave for one minute and you're set.  You really don't have any reason to skip breakfast anymore.

I received some awesome gadgets from OXO and put them to use for this recipe.  My favorite has been the 3-in-1 egg separator.  It fits right on the bowl, has an elevated ridge for cracking, and separates the yolk from the whites with ease.

I added broccoli and cheese to my muffin cups, but you can make them however you like.  I think next time I'll try adding some ham and maybe green peppers.   This recipe made 6 muffins, but you can easily double to make 12.  I added toast and fruit and the meal was Peyton approved!

Broccoli, egg, and cheese muffin cups

2 cups broccoli florets (about one head of broccoli)

4 whole eggs

2 egg whites

1/4 cup milk

1/2 cup shredded cheese

salt and pepper to taste

Preheat oven to 350.  Prepare muffin tin with cooking spray or baking papers.

Steam broccoli in a medium pot of boiling water for about 6 minutes.  Drain and set aside.  In a large bowl combine eggs, egg whites, milk, shredded cheese, and salt and pepper.  Fold in broccoli.  Pour into prepared muffin tin, filling each cup about 3/4 full. I sprinkled each with a little extra cheese. Bake for 20-25 minutes, until each muffin turns light brown.  Serve immediately.  Store any leftovers in an airtight container in the refrigerator for up to one week.    Reheat leftovers in the microwave for 1 minute.

Now you can have breakfast in no time!  

I received these OXO products as part of their blogger outreach program. Opinions are all mine.

Popovers

I think breakfast (or lunch or dinner) is best served with peanut butter.  These popovers are the perfect vehicle for peanut butter.  You can also serve them solely with syrup, but pass me the peanut butter.

I first learned about popovers from my BFFs Kory and George.  They once served them to me for breakfast and I've loved them ever since (my friends and the popovers)  Popovers are hollow and the size of a delicious muffin. You can serve them as I mentioned with peanut butter and/or syrup, or I bet they would be tasty with some jam.  I was lucky enough to be gifted with a popover pan from my BFFs, but you can also use a muffin tin.

Popovers

makes 6

1 Tbsp melted butter, plus more for greasing pan

3/4 cup flour

3/4 tsp salt

2 eggs

3/4 cup milk

Preheat your oven to 425.  

Place a dab of butter in the bottom of each opening in your pan.  Place your pan in the oven for 2 minutes to get the pan nice and hot.  Meanwhile, whisk together flour, salt, eggs, milk, and melted butter until smooth.  The batter is thin, fill each popover pan a little less than half full.  Bake for 30 minutes.

*A few tips*

The dab of butter gave each of my popovers a cute little "hat"  To avoid this, just spray the pan, but I thought the "hat" made them pretty formal.

Make sure your pan is hot before adding batter.

Don't peek! let your popovers bake for 30 minutes without opening your oven.

Don't overfill your pan! Fill each section no more than half full.

Place popover pan on a cookie sheet just in case you have some overflow.

Serve with peanut butter...just my opinion.

This is a super easy breakfast you just mix and toss in the oven.  Sure to be a crowd-pleaser! Darling Husband said he always forgets how much he likes them.  Guess I need to make them more often!