Blueberry Rhubarb Muffins

Strawberries and rhubarb get all the attention.

Blueberries are an often-overlooked companion to rhubarb.  And, they happen to be my favorite pair for this tart veggie.

Combined together in a whole-wheat muffin - I can feel good about eating this deliciousness for breakfast.

It gives me the energy I need to spin my wheels thinking about our dining room dilema.  And, makes a great, antioxidant-rich breakfast with a cup of green tea.    

Blueberry Rhubarb Muffins - Inspired by Gina

1 C whole wheat flour
1 C white whole wheat flour
1/4 C sugar
1 tsp. baking soda
1/4 tsp. salt
1 C applesauce - all natural, unsweetened
1 egg, beaten
1 tsp. vanilla
1 T olive oil
3/4 C blueberries
3/4 C rhubarb, chopped


Begin by mixing the flours, sugar, baking soda and salt together in a large mixing bowl.  Stir until blended.

Slice up the rhubarb and combine with the blueberries.

Toss the blueberries and rhubarb into the flour mixture, and stir to coat.

In a second bowl or measuring cup, combine the applesauce, vanilla, egg and olive oil.

Add the moist ingredients to the dry ones stirring until muffin batter is just moist. This will take considerable (being careful not to burst the blueberries) stirring!

I almost added milk thinking -- "there's no way there's enough liquids in here", but with a little bit of patience, I got a thick batter.

Scoop the muffin batter into 12 lightly greased muffin tins.

I love using a cookie scoop for this -- so easy!

Bake these muffins at 325 for 25 minutes until a toothpick comes out clean when inserted into the center of a muffin.  These muffins will not be super brown when done, but don't judge the doneness by color.

Cool for 2-3 minutes in the muffin tins, and then remove the muffins to a cooling rack to finish cooling completely.

Enjoy!

And, don't tell the strawberry that you've found a new favorite.

Linked to: These Chicks Cook, Your Recipe, My Kitchen, Muffin Monday

Raspberry Blueberry Banana Muffins

A simple, fantastic breakfast (or afternoon snack).

Bananas.

Raspberries.

Blueberries.

Applesauce.

Whole Wheat Flour.

Honey.  

The list of goodness in these muffins just grows and grows.  Hope you enjoy them too.  

Raspberry Blueberry Banana Muffins - Inspired by Bake for Happy Kids

1 C white whole wheat flour
1 C whole wheat flour
3 tsp. baking powder
1/2 tsp. salt
1/2 C honey
1 medium overripe banana, mashed
2 eggs
1/4 C applesauce
1/2 C milk
1 tsp. vanilla
1 C blueberries
1 C raspberries

Begin by combining the flours, baking powder, and salt in a large bowl.

Mash up the banana.

Add to the mashed banana, the applesauce, eggs, milk and vanilla.  Stir well.

Mix the moist ingredients together with the dry ones.

Then, stir in the berries.

Scoop into lightly greased muffin tins; fill 2/3 of the way full.

Bake at 350 for 20-22 minutes, until a toothpick inserted comes out clean, and muffins are lightly browned on the top.

Makes 12 muffins + 1 mini loaf

Linked to: Made from Scratch Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Muffin Monday, Melt in Your Mouth Monday, Mouthwatering Monday, Your Recipe, My Kitchen

Cranberry Sweet Potato Muffins

My sister made these scrumptious muffins for my mom's birthday... oh, my!  She used squash, but the original recipe calls for sweet potato.

These are a real winner in my book.  I'm planning to make them again really soon.


Cranberry Sweet Potato Muffins - Recipe from Mom {via another source}

1 1/2 C flour
1/2 C sugar
2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 egg
1/2 C milk
1/2 C cold mashed sweet potatoes
1/4 C butter, melted
1 C fresh/frozen cranberries

Mix together the flour, sugar, baking powder, salt, cinnamon and nutmeg.

Combine the egg, milk, sweet potatoes and butter in a second small bowl.  Mix well.

Stir the wet ingredients into the dry ones until just moistened.

Fold in cranberries.

Fill lightly greased muffin cups half way, and then sprinkle the tops with cinnamon, if desired.

Bake at 375 for 18-22 minutes.  Cool in the pan for 10 minutes before removing to finish cooling on a wire wrack.

Makes 1 dozen.

Enjoy!

Vanilla Cranberry Muffins

Over spring break I had the chance to go and visit my grandparents.  My grandmother has recently had some health issues; although she's doing better now, she's been feeling quite exhausted.

I thought it would be a nice treat to bring my grandparents a few foods they could easily stick into their freezer and have a different treat every once and a while.  When Grandma and Grandpa visited last fall, they LOVED the twice baked potatoes we served; so I made up and big batch for them.

The other thing I brought to my grandparents was a batch of muffins.  These made a great breakfast and also a nice afternoon snack, or even a sweet treat as a dessert.

My grandma has since called and asked for both recipes; but beyond that -- she was blessed and touched by our simple gift to them.

I am the blessed one; and I'm thankful that I was able to give the gift of food to them. What are your favorite foods to give?

Vanilla Cranberry Muffins - From Tracey's Culinary Adventures

1 tsp. vanilla extract
3/4 C sugar
1/4 C applesauce
4 T Greek yogurt
2 eggs, room temperature
2 C white whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
1/2 C milk
1 C diced, fresh cranberries
nutmeg, to taste

Combine the vanilla extract and sugar in a mixing bowl.  Using your fingers, or a spoon, work the vanilla extract into the sugar until well combined.

Add in the applesauce and yogurt.  Blend well.

Mix in the eggs.

Combine the flour, baking powder and salt together.  Add the dry ingredients alternating with the milk.  Mix until well combined.

Meanwhile, dice up the cranberries.  I used frozen ones, rinsed and sliced in half.

Add the diced cranberries to the muffin batter; fold.

Using a cookie scoop (my new favorite kitchen gadget -- thanks, Rebekah!!) or a tablespoon, spoon the batter into lightly greased muffin cups.  Sprinkle lightly with nutmeg, to taste.

Bake at 375 for 20-25 minutes, until lightly browned and a toothpick comes out clean when inserted into the center.  Makes 12 muffins.

Enjoy!




Linked to: Potluck Sunday, Sundae Scoop, Mouthwatering Monday, Melt in Your Mouth Monday, Muffin Monday.

Gingerbread Muffins

Gingerbread gets me excited about Christmas... and I thought it was maybe a little early to break out the gingerbread when I put these on last week's menu.

Little did I know when I made these muffins that we'd be enjoying a winter wonderland just 48 hours later.

I concluded it's never too early for gingerbread.  Just like Christmas music.

Although I try to wait until after Thanksgiving to send Christmas tunes through our house... that is not the case with gingerbread!

The earlier the better.  Right?

Gingerbread Muffins - Finding Joy in My Kitchen
{Print Recipe}

2 C white whole wheat flour
1/2 tsp. baking soda
1/4 tsp. salt
2 1/2 tsp. ginger
1 tsp. cinnamon
1/8 tsp. cloves
1/2 C brown sugar, packed
1/4 C applesauce
1/2 C molasses
1 egg
1 tsp. vanilla
3/4 C buttermilk

Begin by combining the dry ingredients in a large bowl.

Then, using a second bowl, mix the brown sugar, applesauce, molasses, egg, vanilla and buttermilk together.  Stir until the ingredients are well mixed.

Pour the wet and dry ingredients together to form a nice batter.

Fill muffin tins 2/3 of the way full, and then bake at 350 for 20-25 minutes until muffins are lightly browned and a toothpick comes out clean when inserted into the center.

Makes about 12 muffins, or 6 jumbo muffins.

This post is linked to:

• Tasty Tuesday
• Recipe Swap Thursday
• Tempt My Tummy Tuesday
• Potluck Sunday