Good-for-you Savory Muffins

I love baking savory muffins cuz they make the best breakfast or snack! Most of them are also a lot healthier than the usual sweet treats, which is always a good thing. I came across these Red Pepper Cornbread Muffins and couldn't wait to give them a try! Instead of adding the bell peppers raw, I cooked them in the butter so that they'd become softened. In my experience, they have much more flavor that way. I also added a handful of shredded Cheddar Cheese cuz I like cheese in everything! VERY yummy and perfect good-for-you, anytime-of-the-day treats! Pastry schools can teach you cool baking techniques if you wanna make more of these savory treats!

Everything's Better with Nutella!

When I came across these Zucchini Nutella Swirl Muffins, I KNEW I had to make them ASAP! Trust me, they tasted even more amazing than they look! Sweet and a bit sticky and a very yummy way to get your veggie servings!

Incredibly Moist Muffins That Taste Like Carrot Cake!

I had some carrots and apples that were about to expire so I decided to find a recipe to bake with them. I came across these breakfast muffins and couldn't wait to try them! The only thing I changed was using Pumpkin Pie Spice (which I ALWAYS have on hand even when it's not the holidays) instead of the cinnamon and cardamom. Pumpkin Pie Spice is basically a mixture of cinnamon, nutmeg, ginger and allspice so I figured it was the perfect addition to these muffins. They came out super moist and tasted just like carrot cake! Perfect little breakfast treats!

A Perfect Fall Treat!

I don't know about you but when I think of fall, apples definitely come to mind. Zucchini is also not far away since we're still seeing plenty of them after the summer harvest. So when I saw this recipe for Zucchini Apple Bread, I knew I was in for a seasonal treat! They came out so moist and since I made mini loaves, they only took about 25 minute to bake. (I'm VERY impatient!) The coconut flakes also gave them a tropical flavor, which I really loved. Perfect weekend treats!

Zucchini Loaves That Taste Like Brownies!

It's summer and that means Zucchini Season! I absolutely love Zucchini Bread and have been seeing lots of chocolatey recipes lately so I decided to try one myself. These have walnuts and coffee in them and taste just like brownies! If you have kids (or a hubby) that won't eat their veggies, just sneak them in these and I guarantee they'll eat them!

Ingredients: (1 regular loaf or 8 mini loaves)


1 c grated unpeeled zucchini (about 2 medium)
1/2 c (1 stick) unsalted butter, at room temperature
3/4 c granulated sugar
2 eggs
2 tsp vanilla extract
1/4 c cocoa
1 tsp instant coffee powder
1/2 tsp salt
1/2 tsp baking soda
1/2 c walnuts, coarsely chopped
1-1/2 c all purpose flour


Prep:


1. Preheat oven to 350°F. Spray loaf pan with cooking spray and set.


2. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add eggs, vanilla, cocoa, coffee powder, salt and baking soda, and beat until combined.


3. Add zucchini and walnuts and mix until combined. Stir in flour and mix just until moistened.


4. Spoon batter into prepared pan. Bake for 55-60 minutes for a regular loaf or 25-30 minutes for mini loaves, until a toothpick inserted near the center comes out clean.

Feta and Bell Pepper just WORKS!

Do you have a favorite cheese and veggie combo? To me, feta and bell peppers works really well together. I think it's the salty and chunky flavor of the cheese that's such a nice contrast to the sweet and crunchy texture of the bell pepper. (I'm also slightly obsessed with cheddar and apples!) I used my favorite Athenos Feta, which in my opinion is THE BEST around. They've got the perfect amount of saltiness and crumbly in just the right way. Here I used the original flavor but I LOVE the Basil Tomato and Garlic Herb ones! These are my Feta and Bell Pepper Squares and they're savory and just great any time of the day. Yea I'm riding solo on V-day but at least I've got these yummy treats to keep me company!

Ingredients: (12 squares or muffins)


2 c all-purpose flour
1 tsp dried basil
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
1/4 c (1/2 stick) butter
1 c red bell pepper, diced
1 c buttermilk
1 egg
1/2 c crumbled feta cheese


Prep:


1. Preheat oven to 350ºF. Spray square or muffin pan with cooking spray.


2. Melt butter in a frying pan over medium heat. Add bell pepper and sauté until softened, 5 minutes. Cool slightly.


3. In a large mixing bowl, whisk together the flour, basil, baking powder, baking soda, salt and pepper.


4. In a large measuring cup, whisk together the buttermilk and egg. Pour into the dry ingredients and add the cooled bell pepper and feta. Stir just until combined.


5. Divide batter among prepare pan, filling almost to the top. Bake for 18-20 minutes, until the tops feel firm and a toothpick inserted into the center comes out clean.

Eggplant Parmesan in Mini Loaf Form

I LOVE Eggplant Parmesan but I rarely make it cuz Greg's not a fan of eggplant and I can't possibly eat a whole pan of it by myself. I mean, you really have to eat it hot and bubbly from the oven and the left-overs just don't taste good reheated. These mini loaves are my answer to being able to enjoy Eggplant Parmesan any time of the day and even the next day! They've got all the yummy flavors of eggplant, tomato, basil and cheese and couldn't be easier to make. Just call me Miss Creativity!

Ingredients: (1 regular loaf or 8 mini loaves)


1/3 c olive oil
1/3 c milk
2 large eggs
1-1/2 c all-purpose flour
2 tsp baking powder
1/2 c grated Parmesan cheese
1/4 tsp pepper
1/2 c shredded Mozzarella cheese
1-1/2 c eggplant, coarsely grated
1/2 c sun-dried tomatoes, chopped
1/4 c fresh basil, chopped


Prep:


1. Preheat oven to 350°F. Spray loaf pan with cooking spray.


2. In a small bowl or large measuring cup, whisk together the oil, milk and eggs. In a large bowl, whisk together the flour, baking powder, Parmesan and pepper. Stir in wet ingredients in just until moistened. Stir in Mozzarella, eggplant, tomatoes and basil until mixed.


3. Transfer batter to prepared pan. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes for regular loaf or 20 to 30 minutes for mini loaves. Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.

Nigella's Crustless Pizza Take 2

I REALLY liked the Crustless Pizza I made last time using Nigella's recipe so I thought I'd make another one using asparagus. I love how easy it is and you can basically switch up the toppings any way you like. The "pizza" also tastes more like a quiche with the eggs and milk, which is a nice change from a crunchy crust. I blanched the asparagus for a few minutes just so they would soften and brown nicely in the oven. It came out SO good and just perfect Sunday football snacking! (Can you believe it's almost Super Bowl time?)

Spring-like Weather Calls for Asparagus!

The weather here has totally done a 360 from freezing and wet 40's to warm and sunny 60's! It totally feels like spring and nothing says "spring" to me like asparagus. These are some Mini Frittatas packed with asparagus, tomatoes and mushrooms. So simple but so incredibly good and healthy too! I'm hoping our weather stays this nice!

Ingredients: (12 Mini Frittatas)

1 Tbsp vegetable oil

1/2 lb asparagus, bottoms snapped of and chopped

4 oz mushrooms, sliced

2 Roma tomatoes, seeded and diced

1 tsp dried thyme

Salt and pepper to taste

4 eggs

1/3 c milk

1 tsp curry powder

Prep:

1. Preheat oven to 350°F. Spray 12 muffin cups with cooking spray.

2. Heat a medium skillet over medium heat with vegetable oil. Add the asparagus, mushrooms, tomatoes, thyme, salt and pepper. sauté until asparagus is tender, about 5 minutes. Divide vegetable mixture among prepared muffin cups.

3. In a bowl, whisk together the eggs, milk, and curry powder. Pour over vegetable mixture in muffin cups.

4. Bake for 20-25 minutes or until the egg has set. Let rest for 5 minutes before unmolding.

More Healthy Treats for the New Year!

It's pretty hard NOT to make healthy things these days when every website is featuring light and healthy recipes. While I will NEVER substitute tofu for sour cream or pretend mushrooms taste like meat, I do enjoy wholesome treats with lots of veggies and fruit. I found these Zucchini and Cranberry Mini Muffins and knew I wanted to make them. I only had 1 zucchini so I added a cup of shredded carrots and since I'm switching things up, I decided to add both cranberries and raisins. For some reason, every time I make mini muffins, I always end up with left-over batter. (Maybe my pan is smaller than normal?) I didn't wanna waste any of this yummy mixture so I made 6 regular-sized muffins as well. They took about 10 minutes longer than the mini ones but came out just as moist and perfect! These are definitely healthy treats that will keep your new year's resolution going!

TJ's Tomatoes Come in a Box of 5

If you've ever purchased Roma Tomatoes at Trader Joe's, you know that they only come in a box of 5. I needed a tomato for my Sunday Sliders so I ended up with 4 extra. What to do with them? Make some Savory Cheesy Muffins, of course! These came out so good! I also added lots of fresh basil for extra flavor and some pretty green color. Cheesy and savory, just the way I like them!

Ingredients: (6 muffins)


4 Tbsp (1/2 stick) unsalted butter, melted
1/2 c milk
2 large eggs
3/4 c cornmeal
1/2 c all-purpose flour
1-1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 Tbsp granulated sugar
2 Roma Tomatoes, diced
1/4 c fresh basil, chopped
1/2 c Sharp Cheddar Cheese, shredded


Prep:


1. Preheat to 400ºF. Grease or line 6 muffin cups.


2. In a large mixing bowl, whisk together the butter, milk and eggs.


3. In a separate bowl, stir together the cornmeal, flour, baking powder, soda, salt and sugar. Stir into the liquid ingredients just until moistened. Stir in tomatoes, basil and cheese until mixed.


4. Divide the batter evenly among the muffin cups. Bake for 16-18 minutes, until golden on top and a toothpick inserted into a muffin comes out clean.

Sour Cream is More Than a Dip

I love to dip my baby carrots in sour cream so when I saw these Sour Cream Carrot Muffins, I knew I had to try them. I didn't have Apple Jelly so I just increased the brown sugar to 1/2 cup and I also added some raisins. They came out incredibly moist and yummy! I'm glad I can always count on Land O' Lakes for a great recipe!

Jumping on the Health Wagon!

It's the beginning of the year and it seems like everyone's resolution is to get healthier in 2011. I think it's great and made some light and healthy Zucchini Bites for my coworkers. No oil and no butter yet they taste delicious! Now don't get me wrong, there will be plenty of cookies and brownies this year but I guess something healthy once in a while doesn't hurt either!

Holding on to the Holidays!

I used to get really depressed when the holidays are over in January but this year I'm actually not. I think it's cuz 2010 has been so crazy with the wedding, new job and everything that I'm looking forward to a brand new start. (It also helps that we have our honeymoon to plan this year!) I know I'll miss all the yummy food though, so I decided to hold on just a lil longer by baking these Spiced Carrot Muffins. The Pumpkin Spice made my kitchen smell like Thanksgiving again and I just love it! I guess the older you get, the more you realize that the holidays may only come around once a year but they'll be here again in no time! Happy 2011 everyone!

Introducing Savory Carrot Cakes!

I've baked Savory Zucchini Breads and Muffins a dozen times and realized that there's no reason why I couldn't do the same for carrots. I mean, they're veggies just the same and can go both sweet and savory right? So tonight I made Savory Carrot Cakes with lots of CHEESE and fresh parsley. They came out amazingly moist and REALLY yummy! It just goes to show you that thinking outside of the box can really pay off!

Ingredients: (12 muffins)


1-1/2 c all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp baking soda
1/2 tsp baking powder
1 large egg
1/2 c canola oil
1 c shredded carrots
1/2 c shredded Cheddar cheese
1/4 c finely chopped fresh parsley


Prep:


1. Preheat oven to 350ºF. Spray muffin cups with cooking spray.


2. In a large bowl combine flour, salt, black pepper, baking soda, and baking powder.


3. In a medium bowl whisk together egg and oil. Add the wet ingredients to the dry, and stir just until combined. Fold in carrots, cheese and parsley.


4. Pour batter into prepared pan. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes. Remove from pans and place on a wire rack.

Cheesy, Tomatoey and Yummy!

Those are the only 3 descriptions you need for these savory muffins! I over-filled the cups a bit so they were humongous but no complaints here! These muffins make perfect snacks or a light meal with a salad.

Ingredients: (6 muffins)


1/4 c (1/2 stick) butter
1/4 c green onions, chopped
2 Roma tomatoes, chopped
1/3 c sour cream
1 egg
3/4 c all-purpose flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp dried basil
1/4 tsp dried tarragon
1 c shredded extra sharp Cheddar cheese


Prep:


1. Preheat oven to 400°F. Spray or line 6 muffin cups.


2. Melt butter in a skillet over medium heat. Add onions and tomatoes; cook until tender, about 5 minutes, stirring often. Take off heat.


3. Whisk sour cream and eggs in a medium bowl. Stir in tomato mixture.


4. Combine flour, sugar, baking powder, salt, baking soda, basil and tarragon in a large bowl. Add sour cream mixture, stirring just until blended. Stir in cheese.


5. Fill muffin cups 3/4 full. Bake 15-20 minutes or until toothpick inserted into the center of a muffin comes out clean.

Savory and Cheesy Squash Bread

I make lots of different sweet and savory Zucchini Bread but not so much Squash Bread so when I saw this recipe for Savory Squash Bread, I knew I had to give it a try. I love Feta in just about anything and it was great in this bread! It just adds such a nice salty bite and creaminess. I added about 1/4 cup of fresh parsley for some herby flavor and of course, pretty color! I also turned my bread into mini loaves and topped each with some Parmesan cheese for a yummy brown crust. Perfect savory treats for any time of the day!

Holiday Colored Zucchini Cranberry Pie!

This Zucchini Cranberry Pie comes from my Pillsbury Best Muffins and Quick Breads Cookbook and I love it cuz it's got the holiday colors! (Yea I LOVE the holidays and I'm SO ready for it!) The book called it a bread but it's baked in a pie pan so I'm calling it a pie. (And besides, I've already baked LOTS of Zucchini Bread so Zucchini Pie is a good switch up!) I also added chopped pecans cuz I like adding nuts to everything and substituted Chai Spice for the Cinnamon and Cloves. It came out really yummy and super moist! I love it when I can actually feel good about eating a pie since it's got veggies in it! :)

Ingredients:


1/2 c sugar
1/2 c shredded zucchini (1 medium)
1/3 c milk
1 Tbsp oil
1 egg
1 c all-purpose flour
2 tsp baking powder
1/2 tsp Chai Spice
1/2 c dried cranberries
1/2 chopped pecans


Prep:


1. Preheat oven to 400°F. Spray a 9-inch pie pan with cooking spray.


2. In a large bowl, combine the sugar, zucchini, milk, oil and egg. Add flour, baking powder, Chai Spice, dried cranberries and pecans. Mix just until combined.


3. Pour into prepared pan. Bake for 12-15 minutes or until lightly golder brown. Cut into wedges and serve.

Super Cheesy Zucchini Bread

I'm always looking for new savory breads so when I saw this recipe for Herbed Zucchini Cheese Bread, I knew I wanted to try it. My herb of choice was Parsley and I also topped my mini loaves with some Parmesan cheese for that extra yummy cheesy flavor! They came out SO good! Savory and cheesy and the perfect Saturday afternoon treat!

Going Crustless with My Pizza!

I was watching Nigella Kitchen over the weekend and wanted to try the Crustless Pizza she made. I had some tomatoes in the fridge so I used that as the topping instead of pepperoni (since she did say you could add whatever you want!) and it came out SO good! I left the pizza in the oven for about 10 minutes longer after I added the tomato slices cuz I wanted them to get softer. I also sprinkled some Parmesan on top along with the tomatoes cuz pizza is just not pizza without some Parmesan right? Almost too pretty to eat! ALMOST!