Very Berry Muffins

I had a bag of frozen berries in the freezer that I used for these. They had strawberries in them, and I took them out to save for a smoothie. I thought these muffins were very easy to make and the variety of berries made them extra yummy!

Very Berry Muffins

2 1/2 cups flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup sugar

2 eggs

1 cup buttermilk or soured milk

1/4 cup butter, melted

1 1/2 cup berries (I used frozen)

Heat oven to 400 degrees. Spray a 12 cup muffin tin with Pam.

In a bowl whisk all the dry ingredients. In another bowl whisk the milk, eggs and melted butter.

Add the berries to the dry ingredients and toss, covering them with the flour mixture. Mix in the wet ingredients just until they come together. Scoop into muffin tins with a 1/4 cup ice cream scoop. Bake for 20-25 minutes. Cool 5 minutes.

From Coffee Cake To Muffins!

I was thinking the other day that there isn’t a lot of difference between my coffee cake recipe and a muffin recipe, so I thought I would give it a try! They didn’t turn out with the domed top like some muffins do, but they did taste really good! I just scooped the batter into a 12 cup muffin tin I sprayed with Pam, then I baked it just like the coffee cake. I was in a hurry, so I didn’t do the glaze.

Our Favorite Coffee Cake

I have been making this coffee cake recipe forever, it's definitely a family favorite at our house. It makes up pretty quick with ingredients that I always have on hand.

Favorite Coffee Cake

1/1/2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 egg
1 teaspoon vanilla
Topping
1/3 cup brown sugar, packed
1/4 cup flour
1/2 teaspoon cinnamon
3 tablespoons firm butter
Heat oven to 350 degrees. Grease a 9x9 in square pan or an 8 or 9 inch round cake pan. Put all the dry ingredients in a bowl. Whisk to mix. Cut in shortening. Add egg, vanilla and milk, mix well. Pour into prepared pan. In a small bowl mix flour, cinnamon and brown sugar for topping. Cut in the butter until crumbly. Sprinkle evenly over batter. Bake 25 to 30 minutes.

Optional Glaze

1 cup powdered sugar
1 teaspoon vanilla
2 tablespoons butter
1-2 tablespoons of milk

Mix in a small bowl, I used my hand mixer. Drizzle over cake.

Brown Sugar Pecan Muffins

                         

I don’t like the way these muffins flattened out, but don’t let that fool you, they taste delicious!

Brown Sugar Pecan Muffins

2 cups flour

1 cup brown sugar

2 teaspoons baking powder

1 teaspoon soda

1/4 teaspoon salt

1 egg, beaten

1 cup milk

1/4 cup butter, melted

2 teaspoon vanilla

1/4 cup chopped pecans

Heat oven to 400 degrees. Spray a 12 cup muffin tin with Pam.

In a large bowl whisk the dry ingredients, including the sugar and nuts. Make a well in the center and pour in the wet ingredients . Mix until just mixed. Scoop into muffin tins with a 1/4 cup ice cream scoop. Bake 15~20 minutes. Cool 5 minutes.

Pumpkin Cream Cheese Muffins

 

These muffins are amazing! From the pecan streusel topping to the cream cheese filling, yum oh! And the pumpkin muffin is a good cross between a cupcake and a muffin, a big hit with my family!

Pumpkin Cream Cheese Muffins

1 (8 ounce) package cream cheese

1 egg

1 teaspoon vanilla 

3 tablespoons brown sugar

4 1/2 tablespoons all-purpose flour

5 tablespoons sugar

3/4 teaspoon ground cinnamon

3 tablespoons butter

3 tablespoons chopped pecans

2 1/2 cups flour

2 cups sugar

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

2 eggs

1 1/3 cups canned pumpkin

1/3 cup oil

2 teaspoons vanilla

Heat oven to 400 degrees. Spray a 12 cup muffin tin with Pam and 2 small ramekins.

Filling:

In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.

For the streusel topping:

In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.

For the muffin batter:

In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.

Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.

Bake at 400 degrees  for 20 to 25 minutes.

Cream Cheese Chocolate Chip Muffins

 

 

I thought these were a fun twist on a chocolate chip muffin and the family really enjoyed them.

Cream Cheese Chocolate Chip Muffins

2 cups flour

1/2 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup oil

1 cup milk

1 egg

1 8 oz package cream cheese, cut into 12 pieces

1 cup chocolate chips

Heat oven to 425. Spray a 12 cup muffin tin with Pam.

In a large bowl whisk the dry ingredients and the egg, milk , oil and chocolate chips and mix just until combined. Scoop into muffin tins with a 1/4 cup ice cream scoop. Push a piece of cream cheese into each muffin and try to cover it with the muffin batter. I just used my finger to kind of move it around. Bake for 15 minutes. Cool 5 minutes before serving.

Bacon Muffins and Baggie Omelets

 

 

Chauncey made these muffins for us on Christmas morning. We have a family tradition, after the kids open their stockings they make breakfast for everyone. These muffins were a big hit. I don’t think we’ve ever had a savory muffin.

Bacon Muffins

1 1/3 cups flour

1 tablespoon baking powder

8 slices crisply cooked bacon, crumbled

1 teaspoon salt

1 egg

1 tablespoon sugar

3/4 cup milk

1 tablespoon bacon drippings

Heat oven to 425 degrees. Spray a 12 cup muffin pan with Pam.

Whisk dry ingredients in a large bowl. In another bowl whisk the egg, milk and bacon drippings. Mix the wet ingredients into the dry and add the bacon. Stir just until mixed. Scoop into muffin tin with a 1/4 cup ice cream scoop. Bake for 15~20 minutes. Cool for 5 minutes before serving.

These are so easy, the kids loved making them!

Omelets in a Bag

For each omelet you will need~

1 freezer bag

2 eggs

1 pot of boiling water

Then use whatever fillings you want. We used grated cheese, sliced olives and freeze dried peppers. (My mom was excited to find these at Honeyville Grain, they are nice size pieces too!)

You could also add sausage, ham or bacon and any veggies you want.

Put the eggs in the baggie and squish them around with your hands, add the filling ingredients and mix it a little. Squish out the air and seal the bag.

Now just put the baggies in the boiling water. No need to put a lit on it. They take anywhere from 4 minutes on up, it depends on how many baggies you add to the pot.

When you don’t see any runny egg they are done. Just unzip and slide it onto your plate! Easy Peazy and no extra fat!

James Beard’s American Cookery~Book Review

 

What a great cookbook this is, in fact I would call it a classic! It was first published in 1972 and it’s been call the Bible of American Cooking by The Kind of Gourmets by Time Magazine.

This cookbook is filled with all the basics recipes and with a little history behind them.

Here are a few that I tried~

 

These are a classic muffin. They are very similar to my favorite muffin recipe. I did add 1 cup of chocolate chips.

Simple Muffins

2 cups flour

1/4 cups sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 egg

1 cup milk

1/4 cup butter, melted

Heat oven to 425. Spray a 12 cup muffin tin with Pam. Whisk all the dry ingredients in a bowl. Add the egg, butter and milk and mix well. Scoop into muffin tin with a 1/4 cup ice cream scoop. Bake for 20~25 minutes.

This is such an easy bread to make. I just used a wooden spoon and it turned out really well. I will use less salt next time, maybe 1 teaspoon instead of the 1 tablespoon.

Sweet Potato Batter Bread

2 tablespoons yeast

1/2 cup warm water

1/2 cup mashed sweet potato or yam

1/4 cup sugar

3 tablespoons butter

1 tablespoon salt, I would use 1 teaspoon next time

2 eggs

3~3 1/2 cups flour

Proof the yeast in warm water, I added 1 teaspoon of the sugar. Add the mashed potato, sugar, butter, salt ,eggs and 1 1/2 cups of the flour and blend well. I used a wooden spoon. Beat in the rest of the flour to form a rather stiff dough. Cover and allow to rise in a warm spot until double.

Beat with a wooden spoon or spatula. Transfer to a well buttered loaf pan and smooth top. Allow to rise again until double. Bake at 375 degrees for 35-45 minutes or until nicely browned. Remove from oven, let cool for 5 minutes before removing to a wire rack to cool.

 

These are the best Snickerdoodles! They are light and crisp on the outside and just right on the inside. My regular recipe doesn’t have the milk in it. These are best eaten right away!

Snickerdoodles, Snipdoodles or Schneckenoodles

1 Cup butter, room temperature

1 1/2 cups sugar

1 teaspoon vanilla

2 eggs

1/4 cup milk

3 cups flour

1/2 teaspoon salt

3/4 teaspoon soda

1 teaspoon cream of tartar

Topping

3 tablespoons sugar

3 tablespoons cinnamon

In a large bowl whisk the flour, salt, soda and cream of tartar.

In a mixer beat the butter and sugar. Add the eggs and vanilla and beat well. Alternately add the milk and the dry ingredients. Roll in tubes in wax paper and chill for 2 hours.

Heat oven to 375. Remove the rolls of dough and slice. Roll slices into balls and roll in cinnamon and sugar mixture and place on cookie sheets. Bake for 10 minutes and remove to wire racks to cool.

~I received a product sample in order to write my review. I received no monetary compensation. All opinions expressed are mine.

Gingerbread Muffins

 

 

These are just perfect for fall ant they make your kitchen smell wonderful! They mix up really fast and store well.

Gingerbread Muffins

2 cups flour

1/4 cup sugar

2 1/2 teaspoons baking powder

2 teaspoons ginger

1 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon ground cloves

1 egg

3/4 cup milk

1/4 cup oil

1/4 cup molasses

Heat oven to 375. Line a 12 cup muffin tin with liners.

In a bowl whisk all the dry ingredients. Mix in the egg, oil, molasses and milk until just mixed. Scoop into muffin liners with a 1/4 cup ice cream scoop.

Bake for 15-20 minutes. For the glaze I just mixed up a little powdered sugar and milk with a few drops of vanilla.

Pumpkin Cinnamon Streusel Muffins

 

I found this recipe over at Two Peas And Their Pod and had to make them! This recipe makes 24, but they are so yummy and they freeze well. My hubby says to eat them with a fork because they are kind of messy, but totally worth it!

Pumpkin Cinnamon Streusel Muffins

1 3/4 cups flour, I used 1 1/4 cup flour & 1/2 cup whole wheat flour
1 teaspoon soda
1/2 teaspoon salt
1/2 tablespoon cinnamon
1 1/2 teaspoons nutmeg
1 1/2 cups sugar
1/2 cup oil
1/3 cup water
1 cup canned pumpkin
2 eggs
1 teaspoon vanilla extract

Brown Sugar Cinnamon Filling:

1 cup brown sugar
1/2 teaspoon cinnamon

Streusel Topping:

1 1/4 cup oatmeal
1 tablespoon flour
1/3 cup brown sugar
1 teaspoon cinnamon
Dash of nutmeg
6 tablespoons cold butter, cut into chunks

Heat the oven to 350 degrees. Line two muffin tins (24) with paper liners or spray with cooking spray. Set aside.

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.

Slowly stir in the flour mixture. Mix until ingredients are combined.

Filling~

In a small bowl, mix the brown sugar and cinnamon together. Set aside.

Streusel Topping~

In a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.

Fill muffin cups half way full with the pumpkin batter. Sprinkle the brown sugar cinnamon filling over each half filled muffin cup. Fill the muffins cups with the remaining batter. Top each muffin with streusel topping.

Bake for 17-20 minutes or until a toothpick comes out clean. Remove pans from oven and cool on a wire rack. Remove muffins from tins and enjoy.

Makes about 24 muffins

Low Fat Pumpkin Muffins

 

 With fall in the air I was thinking pumpkin. Don’t you just love pumpkin? We do! I came up with this great low fat pumpkin muffin and the kids just loved them. Next time I’m going to add chocolate chips! 

Low Fat Pumpkin Muffins

1 cup all-purpose flour

1/2 cup whole wheat flour

1/4 cup flax meal, ground

1/4 cup oats

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

1/2 teaspoon  cloves

1/4 teaspoon nutmeg

1 teaspoon Chai Seasoning, if you don’t have it leave it out

1/2 cup brown sugar

1 cup pumpkin puree

1/2 cup nonfat plain yogurt

3 eggs

3 tablespoons molasses

3 tablespoons unsweetened applesauce

1 tablespoon olive oil

1 teaspoon vanilla 

Heat oven to 400 degrees. Spray a 12 cup muffin tin with Pam.

In a bowl whisk together the 2 flours, flax seed meal, rolled oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until the ingredients are thoroughly combined.

In another large bowl, beat together the brown sugar, pumpkin puree, yogurt , eggs, molasses, applesauce, canola oil, vanilla, and until well-blended. Stir in the flour mixture just to combine, and gently mix in the raisins and walnuts.

Divide the mixture into the prepared muffin tins and bake  until the tops spring back when touched and a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Blueberry Cornmeal Muffins

 

Sloan had been asking for blueberry muffins, so I came up with this recipe. Sloan really liked these, they had a little bit of crunchiness from the cornmeal, but Sloan didn’t know it was in there. She’s my picky eater!

Blueberry Cornmeal Muffins

 

1 1/4 cups all-purpose flour

1/2 cup cornmeal

1/2 cup brown sugar

1/2 teaspoon salt

1 tablespoon baking powder

1 cup milk

1/2 cup butter, melted

1 egg, beaten

1 cup  blueberries, fresh or frozen

Heat oven to 375 degrees . Spray muffin tin with Pam.

Whisk  flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients.

In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins.

Bake  for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.

Joyful Heart Muffins

These are the best muffins, full of chocolate flavor and low in fat!

Joyful Heart Muffins

nonstick cooking spray
1 cup unsweetened applesauce
1/2 cup raw sugar
1 teaspoon vanilla
1 teaspoon almond extract
1 teaspoon canola oil - I only had olive oil
3/4 cup oat flour(I just ground some oatmeal in the blender)
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
dash of cinnamon
1/2 cup semisweet vegan chocolate chips

Heat oven to 375. Spray a 25 hole mini muffin tin with non~stick cooking spray. (You can use a regular muffin tin~you'll only need 8 holes, fill the rest with water for even baking) In a bowl whisk the dry ingredients.

In a bowl measure the applesauce, flavorings, oil and sweetener. Whisk well to dissolve the sugar. Add the dry ingredients and then mix in the chips. Scoop into muffin tins. Bake 12-15 minutes.

Healthy Blueberry Muffins

I found this recipe in my July Shape Magazine. I was able to catch up on some of my magazines while we had our 3 hour layover at JFK on our way to Maine. This recipe caught my eye because it's low fat and heart healthy! Love that! So, I whipped them up for everyone this morning and they were a big hit!

Healthy Blueberry Muffins

1 1/2 cups whole wheat flour
1/2 cup sugar
1/2 cup quick oats
2 teaspoons baking powder
1/2 teaspoon soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons buttermilk
1 egg
2 tablespoons oil
1 teaspoon vanilla
1 1/2 cup blueberries (I used frozen)
*2 teaspoons sugar

Topping

1/4 cup blueberry all fruit spread
24 blueberries (I used frozen)

Heat oven to 375. Spray a 12 cup muffin tin with Pam.

In a bowl whisk the dry ingredients. Mix in the blueberries to the dry ingredients and toss well to coat. In a small bowl whisk the wet ingredients. Combine the dry and wet ingredients and mix well. Scoop into muffin tins with a 1/2 cup ice cream scoop. Sprinkle with the *2 teaspoons of sugar. Bake for 12-15 minutes. Revove from the oven and make a small indentation on the top of each muffin. Add a teaspoon of the fruit spread and top with 2 blueberries. Return to the oven and bake for 5 minutes. Cool in the pan for 10 minutes, if you can wait that long! We didn't, but be careful, the blueberries are hot!

Blueberry Streusel Muffins

I first made this recipe years ago and then couldn't find it again. I hate it when that happens! I came across it the other day and it's just as yummy as I remember! Streusel on Blueberry muffins! Yum!

• Blueberry Streusel Muffins
• 1/3 cup sugar

1/4 cup butter, softened

1 egg

2 1/3 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla

1 1/2 cups fresh or frozen blueberries

• Streusel

1/2 cup sugar
1/3 cup flour

1/2 teaspoon cinnamon

1/4 cup butterHeat oven to 375 degrees. Spray a 12 cup muffin tin with Pam and a small ramekin. In a bowl whisk the flour, baking powder and salt. Sprinkle in the blueberries and gently toss to coat with flour.

In a mixing bowl, cream sugar and butter. Add egg; mix well. Add the milk and mix again.Mix in the flour and blueberry mixture just until no flour shows. Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over muffins. Bake at 375 degrees F for 25-30 minutes or until browned.

Works For Me Wednesday and Double Fudge Banana Muffins

Today for Works For Me Wednesday I wanted to share a tip for dogs. I have two miniature white schnauzers and sometimes their allergies make their eyes tear and it browns their fur and around their mouths. I found that if you put apple cider vinegar (the best kind is the kind with the mother in it from a health food store, but regular will work) in your dogs water it will stop the staining. I use two tablespoons of water in a gallon of water. It works for me! Head on over to Between Naps On The Porch and see everyone else's ideas!

Don't forget to sign up for my Sock Monkey Giveaway! You can find all the details HERE!




I found this recipe over at Frugal Antics of a Harried Homemaker. These mixed up super fast and have a great banana fudgy flavor, and the chocolate chips just make them so yummy!

Double Fudge Banana Muffins

1 1/2 cups flour
1 /4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup sugar
1/3 cup oil
1 egg
1 cup mashed bananas
1 cup chocolate chips

In a large bowl, combine the bananas, oil, sugar and egg. Add the dry ingredients until just moistened. Fold in the chocolate chips. Fill greased or paper lined muffin cups and bake 22-25 minutes at 350 (or until a toothpick comes out clean). Cool on a wire rack.

Strawberry Chocolate Chip Muffins

I found both this muffin recipe over at Confessions of a Bakeaholic. These muffins have a pretty pink color from pureeing the strawberries, and they taste amazing! They just burst with strawberry flavor!


Strawberry-Orange Muffins

1 1/4 cups halved strawberries
3 T butter, melted
2 t finely grated orange zest
2 large eggs
1 1/2 cups all-purpose flour
1 1/4 cups sugar
1 t baking powder
1/2 t salt
1 cup chocolate chips
2 t sugar

Preheat oven to 400 degrees. Spray a 12 cup muffin tin with Pam.

Combine the strawberries, butter, zest and eggs in a blender and process just until mixture is blended.

In a bowl whisk all the dry ingredients.. Add strawberry mixture and stir just until mixture is moist. Spoon the batter into 12 muffin tins. Sprinkle muffin batter evenly with 2 teaspoons sugar. Bake for 18-20 minutes, or until muffins spring back when touched lightly in center. Remove muffins from pan immediately.

Strawberry Muffins and Tuesday Tag-Along

Welcome visitors from Tuesday Tag-Along! I'm glad you stopped by! I've got a little bit of everything going on at my blog. Crafting, sewing, decorating and always a recipe! Poke around a little and be sure and say hi!



I found both this muffin recipe over at Confessions of a Bakeaholic. Since it's strawberry season I thought I'd give it a try. I didn't add the orange zest because I was out of oranges, but I did add about 1 cup of semi sweet chocolate chips. They were delicious! She has two different Strawberry Muffin recipes posted, this first one she got from America's Favorites:Bake Sale. The other recipe came from Cooking Light and it's just a lighter version of Strawberry Muffins. I'll post that recipe tomorrow.

Strawberry Muffins

1 1/4 cups all purpose flour
2 1/2 t baking powder
1/2 t salt
1 cup uncooked old-fashioned oats
1/2 cup sugar
1 cup milk
1/2 cup butter, melted
1 egg, beaten
1 t vanilla
1 cup chopped fresh strawberries
Finely grated zest of one orange

Preheat the oven to 425 degrees. Grease bottoms only of 12 standard muffin pan cups or line with paper liners. Set aside.

Combine flour, baking powder and salt in a large bowl. Stir in oats and sugar. Combine milk, butter, egg and vanilla in a small bowl until well blended; stir into flour mixture just until moistened. Fold in the strawberries and orange zest. Spoon into prepared muffin cups, filling about 2/3 full.

Bake 15-18 minutes or until lightly browned and toothpick inserted into centers comes out clean. Remove from pan. Cool on wire rack 10 minutes. Serve.

I'm going to do a product review and Blueberry Muffins

I want to tell you about a great store I recently found! It's the web site CSNStores.com. CSN Stores has more than 200 stores that you can sites that you can shop from! They have great value and quality for you and your home. "From CSN Stores you can reach a variety of sites such as RackandStands.com where you can find quality items such as Corner TV stands." And much, much more! Take a look and see why I'm so excited!

I have been contacted by the PR Department for CSN Stores and have been offered a great opportunity for you and me. From time to time I will be hosting giveaways for items from various sites and I will also be testing and reviewing different products. One of which will be from:
http://www.cookware.com/Nordicware-59037-NWR1369.html.

So I will let you know when I receive my first item to try and then please watch for the review and future giveaways.

Sloan wanted blueberry muffins for her birthday breakfast, so I found this fast easy recipe for some. She loved them!

Blueberry Muffins

1 cup milk
1 egg
1/3 cup oil
2 cups flour
2 teaspoons baking powder
1/2 cup sugar
1/2 cup fresh blueberries

Heat oven to 400 degrees. Spray a 12 cup muffin tin with Pam.

In a large bowl whisk all the dry ingredients. Lightly toss the blueberries (I used frozen) with the dry ingredients. Mix in the milk, egg and oil until just mixed. Scoop into muffin tins with a 1/4 cup ice cream scoop. Bake for 22-25 minutes.

Don't forget to enter my giveaway for a Chunky Bling Ring! You can find the details here!

Chocolate Ginger Spice Muffins

These muffins have a nice rich spice flavor with a hint of chocolate. I like this recipe because it makes a big batch, so you can freeze some for later!

Chocolate Ginger Spice Muffins

2 1/2 cups flour
1/4 cup cocoa
1/2 teaspoon soda
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup brown sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
2 eggs
1/4 cup applesauce
1/4 cup oil
1 cup molasses
1 cup chocolate chips

Heat oven to 350 degrees. Line 24 muffin tins with cupcake liners.

In a bowl whisk the wet ingredients.

In a large bowl whisk the dry ingredients. Mix until just mixed and add the chocolate chips. Scoop into cupcake liners with a 1/4 cup ice cream scoop.

For a chance to win 2 Le Creuset Baking Dishes head over to Gluten Free Mom!

A Giveaway, A Makeover and One Bowl Muffins

Today I'm linking up with Between Naps on The Porch for Metamorphosis Monday and Skip To My Lou for Made By You Monday. I thought I'd share another painting project from my on going livingroom makeover.

This is a cute little cd cabinet we've had for a while. I thought it needed a little help, so my sweet hubby took it out to his shop!



We used glossy black spray paint and for the inside of the door and the little knob we used a hammered gold spray paint. I love how it turned out!


Pillsbury sweet rolls are a nice treat for breakfast with very little work. Recently Pillsbury, through My Blog Spark sent me a coupon for a free package of sweet rolls. They also sent me this nice little hanging photo album!



We had big flaky Pillsbury cinnamon rolls for breakfast yesterday with cream cheese frosting. Sloan was the first one in for breakfast, you know Sloan as my picky eater, well she ate 3 cinnamon rolls leaving her dad and brother each one. My family loved them, and I loved that it took me less then a minute to put them in the pan. I do heat the frosting for 20 seconds before I frost them when they come out of the oven. Easy, Peasy breakfast!Pillsbury, through My Blog Spark has offered one of my readers a coupon for a free package of Pillsbury Sweet Rolls and the Hanging Photo Album.

The Rules-

All you have to do to enter is be a follower of my blog! Easy! If you're already a follower, just leave me a comment telling me. Please make sure that your email is either in the comment or shows through posting. If you're not a follower, just look up at the left of my blog and click on the follower button, then leave me a comment telling me you're a follower!

This giveaway will close Thursday evening at midnight and I'll post the winner on Friday.

Ok, here's a recipe for a great muffin!



I found this recipe over at Abby Sweets and since it was a muffin recipe, you know me, I had to try it out on the family. This recipe is a little different because you soak the oatmeal, milk and vinegar for an hour. This worked great for me, I just put it all in a bowl and went for a run, but you could take a shower and check your emails too! I think you could even let it sit in the fridge overnight. I'm going to try that and use whole wheat flour instead of white and let it sit with the milk, oatmeal and vinegar overnight. I love how soaking whole wheat flour makes it light and fluffy when it bakes up. In case your wondering, yup, I added chocolate chips (3/4 cup), that was in hopes that Sloan wouldn't notice the oatmeal.
These muffins have a nice light texture and are not overly sweet.

One-Bowl Oatmeal Muffins

1 cup milk, you can use buttermilk and omit the vinegar
1 teaspoon white vinegar
1 cup rolled oats (not quick oats)
1 large egg, at room temperature
1/4 cup dark brown sugar
1/2 cup butter, melted and cooled slightly
1 cup plus 2 Tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg, freshly ground
1/2 teaspoon cinnamon, freshly ground
add-ins of your choosing (see suggestions)

Combine milk, vinegar and oats in a large bowl and let stand one hour.

Heat the oven to 375 degrees. Grease a twelve-cup muffin tin and line with cupcake papers.
Add the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.

In a bowl whisk the dry ingredients. Gently fold into batter, taking care not to over mix.

Sprinkle add-in and flavorings of your choice and combine muffin batter gently.

Use a large ice cream scoop or 1/4 cup measuring cup to scoop batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 12-15 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or rhubarb.
Remove from oven and cool in tins.

One-Bowl Oatmeal Muffins: Flavor Combination's

1 cup Raspberries, fresh or frozen & 1/2 cup Dark Chocolate, chunks or chips
3/4 cup Diced Apple and 1/2 cup toasted Walnuts, roughly chopped
3/4 cup Dried Cranberries & 1/2 cup toasted Pecans, roughly chopped
3/4 cup White Chocolate, chopped or chips & 1 cup Blueberries, fresh or frozen
1/2 cup toasted unsweetened Coconut & 3/4 cup Peanut-Butter Chips
1 cup diced Rhubarb, fresh or frozen & 1/2 teaspoon Green Cardamom, freshly ground
3/4 cup Dates, pitted and chopped & 1/2 cup Pistachios
3/4 cup Golden Raisins & 3/4 cup grated Carrot