Golden Nugget Muffins (Small Batch)

Yum

Spring has sprung and I'm lovin' it!

The temperature is moderate, the birds are singing, and there are butterflies everywhere!  Springtime has definitely come to Southern California!  We had such a raining winter season that it caused a superbloom here.  The flowers are popping, and all the trees are budded out.  We even found hidden bulbs in our backyard this year that produced daffodils we didn't even know we had!  And let me tell you about the butterflies!  Oh my gosh....we have soooooooooooo many butterflies it is amazing.  They claim that all the rain caused a super crop of monarch butterflies and they are just flying everywhere on their migration north.  Amazing and beautiful!

Golden Nugget Muffins (Small Batch)

All this great revival of life has made me so happy!  I'm also happy because of the produce that has popped up in the grocery store.  Yes! to springtime fruits!  Berries are in season as well as these beautiful golden nugget tangerines.  I found these gems a few years ago at out local farmer's market and have been eating them every year since.  I think they are the sweetest tangerines around.  They are in their peak season from March through May so grab them while you can.  

Since I bought a ton of these tangerines on my last trip to the grocery store I thought I would make some wonderful muffins featuring these beauties this weekend.  What's better for a Spring breakfast than some hot muffins bursting with the sweet bits of juicy tangerines.  Nothing!  At least for today!!!

What if I can't find Golden Nuggets?  If you can't find Golden Nuggets you can use any sweet tangerine that you like.  I highly suggest you look for these thought because they are shockingly delicious and you need them in your life!

What items do I need?  

• Mixing bowl - you will need a good mixing bowl to make the muffins.  I like porcelain or glass bowls.  This is one that I use as a mixing bowl as well as a salad serving bowl.
• Wooden spoons - perfect for mixing all your ingredients together.
• Paring knife - You will need a good small knife to cut the tangerine bits. I love this one.
• Muffin Pan - This recipe make 6 muffins and I use these pans the most.
• Orange Extract - I use Nielsen Massey Pure Orange Extract.  The flavor is outstanding!  If you want to use vanilla instead that will work in a pinch however, the orange flavor will not be as prominent.

This recipe makes a small batch of 6 muffins which is perfect for a weekend treat.  If you want to make 12 muffins, so you can eat them during the week, just double the recipe.  These will easily keep covered at room temperature for 3-4 days, and freeze wonderfully.

I use my base muffin recipe here that can be made into a gazillion different muffins.  It's a slightly sweeter muffin and with tender bits of tangerine running through them.  It's heaven!

Take time to enjoy the spring bounty of fruits and vegetables available right now starting with these muffins.

Enjoy!

Other Springtime Treats using Oranges/Tangerines:

• Tangerine Beef and Bok Choy Stir Fry
• Orange Salad with Arugula and Spinach
• Simple Asian Salad
• Orange Iced Tea
• Blood Orange and Pear Salad with Lemon Vinaigrette

Golden Nugget Muffins (Small Batch)

serves 6

1 egg
1/2 cup 2% milk
1/4 cup Canola Oil
1 1/2 Cups all purpose flour
1/2 Cup sugar
2 t. baking powder
1/2 t. salt

1/2 t. Orange extract (such as Nielsen Massey)

1 t golden nugget zest

1 golden nugget, peeled and chopped into small bites

Place egg, milk and oil in a large mixing bowl and whisk together until light. Add flour, sugar, baking powder, and salt. Add the citrus zest and orange extract. Stir just until moistened. Don’t overmix…batter should be lumpy and a little thick. Fold in chopped golden nugget bits.

Spray a non-stick muffin pan with cooking spray. Divide batter among 6 muffin cups filling most of the way full.

Bake at 425 degrees for 20-25 min. Allow to cool 10 minutes.  Serve.


This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Quick and Easy Chocolate Chip Cinnamon Rolls

Weekends are for breakfast and sometimes you need some homey, comforting baked goods.

I grew up with mom making quick cinnamon rolls from biscuit dough.  While they weren't the big and fluffy rolls we are used to these days from a yeast dough they sure where mighty tasty!

But what do you do when you don't have a lot of time to make something from scratch?

Turn to my...

QUICK AND EASY CHOCOLATE CHIP CINNAMON ROLLS

These are the perfect dish to make for a quick sweet breakfast treat.  A little help from refrigerated cinnamon rolls along with a addition of chocolate chips turn these rolls into a heavenly chocolatey breakfast pastry that everyone is going to love!

Items you will need:
9" round baking pan
semi-sweet chocolate chips
or sugar-free chocolate chips
refrigerated cinnamon rolls

These are quick and can be on the table in under 30 minutes.  They are a decadent treat for breakfast, with coffee, or for a snack.  Try these today!

Enjoy!





Quick and Easy Chocolate Chip Cinnamon Rolls

1 can refrigerated cinnamon rolls (I used lowfat)
1/3 cup semi-sweet chocolate chips (regular or sugar free)


Preheat your oven to 400 degrees.

Open cinnamon rolls and remove from package.  Carefully unroll each cinnamon roll and flatten just a bit with your fingers.  Place about 1 Tablespoon of chocolate chips along the length of the dough, depressing them into the dough.   Re-roll the cinnamon rolls and place them into a 9" round baking pan.  Bake for 13-15 minutes until cooked through and golden brown on the top.

Remove cinnamon rolls from the oven.  Heat the icing package for 10 seconds in the microwave.  Drizzle glaze over the warm cinnamon rolls.  Serve immediately.

Quinoa and Mango Salad - Instant Pot or Not!

Yum

Springtime calls for some lighter food and today's salad is a perfect one that you love to have now and throughout the summer.

This salad is filled with healthy goodness such as quinoa, mangoes and cranberries and doused with a light white wine vinaigrette that brings it all together.  I made this with the help of the Instant Pot just to cook the quinoa.  It is such a great item to make rice or quinoa dishes.  The cooking time is reduced greatly and it's a simple way to cook a large amount of grains.  Once the quinoa is cooked and cooled the salad comes together quickly.

If you don't have an Instant Pot all is not lost.  You can still cook the quinoa on the stove top using the directions on the package and pull the salad together just as easily.  

This salad turns out light and refreshing.  We just loved it!  I think this is definitely going to be a new favorite of mine.  We served it with grilled chicken for dinner the first night and then had it for lunch with sandwiches the next day.  Truthfully, we were eating this delicious salad for several days and it kept wonderfully in the refrigerator.  

You need to make this salad...and soon.  It would be a perfect side dish for Easter!

Enjoy!





Quinoa and Mango Salad

serves 6


1 cup uncooked quinoa
1 1/2 cups water
3/4 tsp salt, divided
2 cups mango, peeled and cubed (about 2 large mangoes)
1/2 cup sliced green onions
1/2 cup dried cranberries
2 Tbls parsley, chopped
1/4 cup olive oil
1 1/2 Tbls white wine vinegar
1 tsp Dijon mustard
1/4 tsp black pepper

Place quinoa in a fine mesh strainer and rinse under cold water and drain.  

Instant Pot directions:  Add quinoa and 1 1/2 cups water and 1/4 tsp salt in the Instant Pot and mix well.  Place the lid on the instant pot and move pressure release valve to the sealing position.  Press Manual and cook on high pressure 1 minute. 

When cooking is complete, use natural release for 10 minutes, then release remaining pressure by turning the pressure valve to release.  Press Saute and cook and stir for 1 minute until any excess water has evaporated.

If not using an Instant Pot: cook quinoa on the stove top according to the package directions.

Spread quinoa on a large plate or platter, cover loosely with plastic wrap and refrigerate for at least 1 hour.  

In a large bowl add quinoa, mangoes, green onions, cranberries, and parsley.  Mix well.  In a small bowl or mason jar add oil, vinegar, mustard, 1/2 tsp salt and the 1/4 tsp pepper.  Shake or whisk until blended.  Pour over quinoa and stir until well blended.

Allow to stand 10-15 minutes before serving.