Maple candied bacon adds a scrumptious sweet and salty flavor to these delicious bread pudding muffins, easy to make in under an hour!
One of the benefits of being a food blogger is that you can easily leverage delicious food in exchange for things. Things such as an early Saturday morning ride to a friends birthday party in exchange for delicious bread pudding muffins!
These gluten free coffee cake muffins are filled with fresh blueberries and topped with a brown sugar crumb topping for one delicious brunch recipe!
Out of nowhere the other day I started thinking about these little coffee crumb cakes I used to take to school for breakfast basically every day as a kid. There were three little bite sized crumb cakes in one little package and they were my absolute favorite!
I haven’t had them in years so I thought I’d create my own at home, adding blueberries and making them gluten free.
Gluten Free Carrot Date Muffins are dairy free & sugar free. They use honey, dates & olive oil instead of butter or sugar for a healthy, delicious muffin recipe!
A muffin with no sugar, no butter and no gluten, sounds too healthy to be good, right?
Wrong! I substituted natures own sweeteners, dates and honey for sugar, then switched out the butter for super flavorful olive oil. For the gluten free flour I used Premium Gold’s blend of heart healthy whole grain and flax seed flours.
The funny thing is, this whole “healthy muffin” originated from me being a total hippie and wanting to use the carrot pulp from my Carrot Orange Strawberry juice I made the morning before!
Yes, I’ve been juicing every morning instead of drinking coffee! No coffee? What? I know, I didn’t think it was possible to live without coffee in the morning (especially the first 2 days after going cold turkey on caffeine!) But, fast forward 10 days and I’m going strong!
I’ve given myself a 30 day challenge to replace coffee with juicing. Look for a post in a couple of weeks with the results of my challenge, and in the meantime follow me on Instagram Whitney Bond or Twitte: @Whitney_Bond to see what I’m juicing up this week!
Now back to those muffins!
1 cup carrots (shredded or carrot pulp left after juicing)
Fresh strawberries and lemon are combined in this delicious muffin recipe that’s easy to make for breakfast or brunch in only 35 minutes!
Before leaving on my Summer Adventure in May, my wonderful Mom purchased me a stoneware muffin pan at a Pampered Chef party she attended in Oklahoma.
Unfortunately I wasn’t able to use my new amazing kitchen gadget before I had to pack it into storage for the summer. I knew when I finally got settled in my new home in San Diego I wanted to bust that baby out and put it to work.
I decided to combine two of my favorite sweet and tart flavors into a muffin and thus the Lemon Berry Muffin was born. I ate a couple myself and delivered the rest to my dear friends in San Diego who let me borrow their hammer drill three times to get shelves, TV’s and art work on the walls (which are mostly composed of cement and metal studs) in my new place!
Prep Time: 10 minutes Cook Time: 25 minutes
Ingredients (makes 9 muffins)
3 cups flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup milk
1/2 cup butter (room temperature)
2 lemons (juice and zest)
1/2 cup strawberries (sliced)
Start by combining the flour, baking powder and salt in a small mixing bowl.
Next combine the butter, sugar, milk and eggs, then add in the flour mixture.
Combine well then add the lemon juice, zest and strawberries.
Fold all the ingredients together then spoon into the muffin pan.
Place in the oven at 350° for 25-30 minutes. Remove when golden and cooked through.
The great thing about the stoneware is that the muffins cook evenly from top to bottom and slide out easily with no muffin liners needed.
These are easy to make for breakfast any day of the week!
Forget traditional blueberry muffins, there’s a new berry muffin in town 🙂
Passion Fruit Poppy Seed Muffins are a fun twist on lemon poppy seed muffins and easy to make in less than 30 minutes for breakfast or brunch!
This Saturday my friend hosted a girls brunch and shop-a-rama. It’s an event where every girl brings a bag of clothes, jewelry, shoes, purses, etc. that they are no longer using and swaps with their friends for some new-to-you items.
Pair the swap shopping with brunch and mimosas and you’ve got a winning Saturday morning!
Being the resident food blogger I wanted to bring something fun and delicious to the brunch portion of the day. I had these delicious little passion fruits from the farmers market just waiting to be eaten up! I decided to turn them into mini muffins for the event.
I added poppy seeds to the muffin mix and used coconut milk instead of regular milk to add an extra touch of sweetness, I then topped the muffins with toasted coconut for a little crunch and a beautiful presentation!
The result was a sweet, tart, tropical muffin that was a hit at the swap-a-rama!
Prep Time: 10 minutes Cook Time: 15 minutes
3 cups flour
2 tbsp baking powder
1/2 tsp salt
1/2 cup butter
3/4 cup sugar
1 cup coconut milk
1 tsp vanilla
4 large passion fruits
1 tbsp poppy seeds
1/4 cup shredded coconut
Start by combining the flour, baking powder and salt in a small bowl.
In a large mixing bowl combine the butter and sugar with a hand mixer.
Or in my caseattempt to use a hand mixer to combine the butter and sugar, then experience an epic fail when the $10 Toastmaster hand mixer you’ve been using for 9 years finally decides to bite-the-bullet, take-the-plunge, give up on mixing, pureeing and blending and die.
I’d like to take a minute to remember all the good times I’ve had with this hand mixer over the last decade… and I’m over it, off to Target to buy a new one!
Now back to the muffins. Next add in the eggs, vanilla and coconut milk.
I literally hand-mixed the batter using the mixer paddles, but you may go right on ahead and electronically blend that together.
Next add in the flour mixture.
Mix together well, then add the passion fruit and mix with a spatula.
Passionfruit is really easy to work with, you simply cut it down the middle, open it up and scoop all the pulp and seeds right into the batter.
Next, add in the poppy seeds.
Mix them in with a spatula then transfer the muffin batter to a large Ziploc bag. This makes it much easier to make mini muffins or even traditional size muffins by simply piping the batter into the muffin tins, rather than trying to spoon it in.
I placed mine in the refrigerator for the night so that all I had to do when I woke up Saturday morning was pipe the batter into the muffin tins and bake. This is an option if you want to do most of the work at night and hit that snooze button a couple extra times in the morning! 🙂
When ready to bake the muffins, cut a small hole in the corner of the Ziploc bag and pipe the batter into each muffin tin a little more than 3/4 of the way full.
Next, top each muffin with a couple of shreds of coconut and place in the oven at 350°F for 15-18 minutes.
They are done when the coconut is slightly toasted and a toothpick inserted through the center of a muffin comes out clean.
I also got received an awesome tip from a fellow blogger to place a baking sheet (or stone) under the muffin tin so that the bottoms of the muffins don’t get brown…. and it worked perfectly!
Now these delicious and oh-so-cute mini muffins are ready to go to any brunch party or straight to your kitchen table for a delicious breakfast treat!
A mason jar is a cute way to transport the muffins or store leftovers!
If you have any extra passion fruits lying around simply cut them open and scoop a little fresh pulp right on top of the muffin for an extra fresh and tart treat!
These scrumptious bacon maple muffins are filled with crispy bacon crumbles and rich maple syrup, then topped with a sweet brown sugar crumble.
Bacon. Maple Syrup. Brown Sugar. Three things that when combined equal serious tummy satisfaction!
I’ve had bacon maple donuts before, but decided to skip the frying and turn these goodies into bacon maple muffins! Then I decided, why not add my favorite sweet ingredient, brown sugar, to take these muffins over the top!
6 slices cooked bacon (crumbled)
2 cups and 2 tbsp flour (separated)
3 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 cup vegetable oil
2/3 cup maple syrup
1/3 cup brown sugar
1/2 tsp cinnamon
1 tbsp butter
Preheat the oven to 350°.
Start by combining 2 cups flour, baking powder and salt in a small bowl.
Next combine the vegetable oil, milk and egg in a large mixing bowl.
Whisk together, then add the maple syrup.
Next add the flour mixture.
Crumble the bacon and add to the batter.
Mix the bacon in then spoon the batter into lined muffin tins.
I doubled the recipe and made half large and half mini muffins!
Prepare the brown sugar crumble by combining the sugar, 2 tbsp flour and cinnamon in a small mixing bowl.
Fold in the butter and use your hands to mix into a course crumble.
Sprinkle the mixture on top of the muffins.
Place into the oven for 18 minutes (15 minutes for the mini muffins).
I am completely obsessed with the way these muffins turned out! I just love the way the crispy brown sugar shines on top of these amazing bacon maple filled muffins!
Oh and the mini version of these muffins were so totally adorable!