Saturday, October 29, 2011

Cheddar Artichoke Quiche Cups

Another allrecipes.com favorite that made it into my binder of go-to recipes (courtesy of Fran Dell).  I'm certain you could sub another veggie in for artichokes if you prefer. Great for brunch entertaining when you need something else besides bagels!

I won't lie, the muffin tin is a pain to clean after baking eggs and cheese in it. I recently learned that if you clean cheesy dishes in cold water it is easier, and so far it has worked for me.

1 7.5 oz jar marinated artichoke hearts
1 small onion, finely chopped
1 garlic clove, minced
4 eggs, beaten
1/4 c dry bread crumbs
1/4 t ground mustard
1/8 t dried oregano
1/8 t pepper
1/8 t hot pepper sauce
16 oz shredded cheddar cheese
2 T minced fresh parsley

Drain artichokes, reserving half of marinade.  Chop artichokes and set aside.

Saute onion and garlic in reserved marinade until tender.

In large bowl, combine egg, bread crumbs, mustard, oregano, pepper and hot sauce.  Stir in cheese, parsley, artichokes and onion mixture.

Fill miniature muffin cups 3/4 full. Bake at 325 for 15-17 minutes or until set. Cool five minutes before moving to wire racks.  Serve warm.

Spiced Butternut Squash Muffins

Found on allrecipes.com, courtesy of Lindsay Ho.  These are delicious as a cozy autumn dinner side dish...think chili or minestrone.

1/2 lb peeled, seeded and cubed butternut squash (I buy mine already cut, lest I cut my hand off wrestling a whole squash!!)
1 1/2 c all purpose flour (I like to do half whole wheat whenever possible)
2 t baking powder
1/2 cup sugar
1/4 t salt
2 t pumpkin pie spice
3/4 c milk
1 egg, beaten
1 T butter, melted

Preheat oven to 400.  Lightly grease muffin tin.

Put squash in med saucepan and add water to cover; boil 20 mins or until tender. Drain and puree.

Whisk together dry ingredients in one bowl.  Mix milk, egg and butter in another and add squash. Fold wet mixture into dry until just moistened.

Pour into muffin tin, filling cups 1/2 full.  Bake 20 mins.  Remove from tin and cool on wire rack.

Wednesday, October 26, 2011

Cranberry Oat Muffins


Neighbor brought over a bag of fresh cranberries...what to do, what to do?  Well, most went into the freezer for another yummy day but a cupful went into this week's breakfast muffins.

3/4 c all purpose flour
3/4 c whole wheat flour
1/2 c quick cooking oats
1/4 c wheat germ (can omit, or use a couple T flaxseed if you like)
1/2 c sugar
1/4 c brown sugar (added in the end b/c I feared the cranberries would be too tart; might not need)
1 t baking powder
1 t baking soda
1/4 t salt
1/2 t cinnamon
1/8 t ground cloves
2/3 c applesauce
1 egg
1 c buttermilk
1 c fresh cranberries, larger ones halved

Mix dry ingredients in one bowl, wet in another.  Gently blend; add cranberries.  Pour into muffin tin prepared with nonstick spray.  Bake about 20 minutes at 350.  Let cool 5-10 minutes, then remove muffins and finish cooling on wire rack.  Makes 14.

Tuesday, October 25, 2011

Dean's Favorite Pumpkin Chocolate Chip Muffins

I make several batches of these every fall, and they are my son Dean's absolute favorite.  I started with a traditional pumpkin bread recipe, eliminated the oil, subbed in some whole grains, and added chocolate...what more could you need?

1/2-3/4 c sugar...if you are trying to use less, you can get away with it if adding mix-ins or a topping
1/2 c applesauce
2 eggs
1 t vanilla
3/4 heaping cup all purpose flour
3/4 heaping cup whole wheat flour
1 t baking soda
1 t salt
1/2 t baking powder
1/2 t nutmeg
1/2 t cinnamon
1 t pumpkin pie spice
1/2 c water
1 c canned pumpkin
1/2 chocolate chips

Mix dry ingredients in one bowl.  Blend applesauce, eggs and vanilla (plus agave, if using) in a second bowl.  Add dry mixture to wet, alternating with water.  Mix in pumpkin. Stir in chocolate chips.

Pour into muffin tin prepared with nonstick spray.  Bake about 20 minutes at 350.  Let cool 5-10 minutes, then remove muffins and finish cooling on wire rack.

My daughter is having a couple of girlfriends over for a Halloween playdate.  As part of the themed brunch, I am making these without chocolate chips in the batter...instead will melt them and create a spider web pattern on top!  If they turn out well I will post a photo.

Sunday, 10/30: Not bad! Although they would be cuter with a little plastic spider if I had some...

Monday, October 24, 2011

Autumn Harvest Muffins

I am always trying to get veggies into my kids, not to mention meet my own five-a-day quota. Last week I rummaged through my freezer looking for inspiration, and came across a box of cooked winter squash puree.  Thus my Autumn Harvest Muffins were born...told the kids they taste like butterscotch, and ya know, they really kinda do.

3/4 c all purpose flour
3/4 c whole wheat flour
1/2 c oat bran (or really, whatever other finely ground grain you have on hand)
1/4 c brown sugar
1 t baking powder
1 t baking soda
1/4 t salt
2/3 c pureed cooked winter squash
1/2 c applesauce
1 egg
1 c buttermilk (scant cup milk with 1 T lemon juice; let sit 10 minutes)
1/2 t cinnamon

Mix dry ingredients in one bowl, wet in another, then blend till combined.  Pour into sprayed muffin tins* and bake about 20 minutes at 350.  Let cool 5-10 minutes, then remove muffins and finish cooling on wire rack.  Makes 12-14.

*Optional: cut 1.5 T butter with 1 T flour and 1.5 T brown sugar; sprinkle over batter for streusel-like topping.

Spinach Feta Bread Puddings

Had some leftover baguette and wanted something different for dinner, so I pulled out my trusty muffin tin and whipped up some mini spinach and feta bread puddings.

1/2 day-old baguette or other bakery bread, cut into 1/2 inch cubes
2 c fresh baby spinach
few leaves fresh basil
1/4 c crumbled feta cheese
2 eggs, beaten
about 1 1/2 c milk
salt/pepper


Microwave spinach with a splash of water for a minute.  Drain and chop with basil.  Combine eggs, bread chunks, spinach and basil, and feta in medium bowl.  Pour enough milk over to soak bread but not have lots of liquid in bowl.  Season with salt and pepper.

Let mixture sit in refrigerator for at least 30 minutes.  Pour into muffin tins prepared with nonstick spray.  Bake at 350 for 25-30 minutes.

Makes 8 mini bread puddings.