Small Batch: Vanilla Maple Muffins

The aroma of fresh baked Vanilla Maple Muffins on a brisk Autumn day sparks cozy feelings of a hot cup of tea and a good book, all snuggled up in throw blanket.  

Vanilla Maple Muffins

We just got back from Yosemite National Park where the weather was crisp and chilly during the day and fireplace cold at night.  It was great being in the woods surrounded by sequoias and pines, and drinking hot cocoa in front of the fire.  Our resort had the most grand breakfast buffet that we enjoyed several times.  One item on the pastry table caught my eye.  It was a  vanilla maple muffin so being the muffin connoisseur I tried one and fell in love with the warming flavors of the season.  I had to go home and recreate this recipe, so here we are!

One bite into a hot muffin and the spices of vanilla and maple fill your senses making you feel all cozy.  This is what comfort food is made of.  The muffins are easy to pull together.  You only need 1 bowl and about 20 minutes of baking time.  This is a small batch of 6 muffins (the perfect small family size).  For a little added protein and some tang, I used Greek yogurt along with a small amount of milk.  I used a combination of vanilla bean paste and maple extract are they compliment each other perfectly, making this a wonderful Autumn/Winter muffin.  

Enjoy!  

What Ingredients do I need?

• Greek yogurt
• milk
• eggs
• canola oil
• vanilla bean paste
• maple extract
• all purpose flour
• sugar or sugar alternative if using (for Keto, low carb)
• baking powder
• salt
• Optional- sparkling sugar

Substitutions and Variations

• Use a combination of white whole wheat flour along with all purpose flour for a more earthy flavor.  (1 cup all purpose and 1/2 cup of white whole wheat flour)

• Make mini muffins or small loaves instead - adjust the cooking time accordingly.  (10-12 min for mini muffins; 30-40 for small loaves depending upon the size)

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's sugar alternative.

• Any addition of dried fruit (raisins, currants, golden raisins, cherries or cranberries) or add-ins ( shredded coconut, walnuts, or granola) will work.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter. You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

  Items You May Need  

Vanilla Bean Paste - I use this one.

Maple Extract - this is a great one.

6 well muffin tin - I have loved this one.

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Vanilla Maple Muffins

yield: 6 muffins


1/2 cups plain Greek yogurt
1/4 cup milk
1 egg
1/4 cup canola oil
1/2 teaspoon vanilla bean paste
1 teaspoon maple extract
1 1/2 cups flour
1/2 cups sugar
1/2 teaspoon salt
2 teaspoons baking powder
sparkling sugar for the tops

 

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside.

Add the yogurt, milk, egg, oil, vanilla bean paste, and maple extract.  Mix together using a spatula to completely incorporate.

Add the flour, sugar, baking powder, and salt.  Stir just until combined. Do not over mix. 

Using an cookie or ice cream scoop, add batter to the individual muffin tins. Add the sanding sugar on the tops of each muffin, if using.   Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. Serve warm or at room temperature.

Easy Weeknight Skillet Meals: Southwestern Chicken Bowls

My Southwestern Chicken Bowls are an easy weeknight skillet meal that's perfect for a family dinner, and on the table in 30 minutes.

Southwestern Chicken Bowls

We eat a lot of "bowls" around here.  The method of stir frying is a quick way to get a nutritious meal on the table fast, and it doesn't only pertain to Asian flavors.  Today we are exploring the Southwest and bringing in some great bold, smokey, and earthy flavors used in the region.  These are foods blended from  Latin and native American influences.  Ingredients such as corn, beans, and squash (known as the three sisters), chilies, tomatoes, and limes bring out the flavors in full force.  Add in some chili lime seasoning and you have a meal bursting with flavor!

The protein I chose for this dish is chicken breasts, but you could use pork or beef if you would like.  The dish is served over some hot cooked rice and topped with buttery avocado.  All in 1 skillet and under 30 minutes served any day of the week.  The family will be asking for more.

Enjoy!

What Ingredients do I need?

• chicken breasts - boneless and skinless is the easiest

• chili lime seasoning -  I used Trader Joe's as it has a big lime punch.  Newman's Own is another good choice.

• canola oil

• zucchini

• yellow onion

• yellow bell pepper

• corn - use fresh corn on the cob if in season, otherwise frozen will be a good choice

• diced tomatoes with hatch chilies - I use a brand called HATCH and Rotel also make a blend with hatch chilies.  If you can't find this just by a regular Rotel with green chilies for great flavor.

• black beans

• fresh limes

Substitutions and Variations

• Change up the protein:  try chicken thighs, pork tenderloin, or sirloin steak.

• Beans: try pinto beans.

• Veggies:  summer squash, any color of bell pepper, and poblano peppers are all good in this dish. 

• Heat level:  you can amp up the heat level by buying tomatoes with hot chilies.

Kitchen Tips and Notes

• Prep your ingredients first: stir frys tend to go fast so you want all your ingredients ready when you start cooking.

• Cooking method:  stir fry your seasoned chicken first then remove from the pan.  Stir fry your veggies next.  Add in the items to be heated such as tomatoes and beans.  Bring the chicken back (along with any accumulated juices!) and heat through to finish the cooking process.

• Serving suggestions:  you can serve this as is for a low carb meal or serve over hot cooked rice, quinoa, couscous, or even mashed potatoes.

• Garnish:  for a little more zip add slices or cubes of avocado and don't forget a squeeze of lime juice over the top.

 

     More "Bowl" Recipes     

• Mojito Chicken Bowls

• Lighter Burrito Bowls

• Bruschetta Chicken Rice Bowls

• Greek Chicken Bowls

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Southwestern Chicken Bowls

serves 4

1 1/2 lbs. boneless skinless chicken breasts
2 - 3 teaspoons chili lime seasoning ( I used Trader Joe's)
2 Tablespoons canola oil
2 zucchini, halved and diced
1 medium yellow onion, small diced
2 yellow bell pepper, seeded and diced
2 ears of corn, cut off the cob (about 2 cups)
1 10 oz. can diced tomatoes with hatch chilies
1 14 oz can of black beans, drained and rinsed
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 limes, divided use

Optional:
cooked long grain white rice
avocado slices or cubes for topping

Cut the chicken breasts in to bit sized cubes.  Sprinkle the cubes with the chili lime seasoning and toss to coat all the chicken.  

Heat a large skillet over medium-high heat.  Add the canola oil and allow to get hot.  The oil is hot when it shimmers with ripples when tilting the skillet.  Add in the chicken and cook about 5-6 minutes stirring frequently (like a stir fry) until all sides are browned and chicken is cooked through.  Remove the chicken to a plate or a baking sheet and set aside.

To the skillet add in your zucchini, onion, bell pepper, and corn.  Cook for 5-7 minutes until the onion is translucent, the bell pepper is crisp tender, and the corn has a little char to it.  Add in the diced tomatoes and chilis (with their juices) and the black beans.   Add in the juice from 1/2 of a lime.  Season with salt and pepper.  Stir to blend everything.  Add the chicken and any accumulated juices back to the skillet and allow everything to heat through about 5 minutes.  Once done squirt the other 1/2 of the lime juice over the dish.

Cut the other lime in to quarters.  Serve in a bowl over cooked hot rice and top with avocado and add a wedge of lime.  

Fall Baking: Apple Pie Crumb Muffins

The smell of fall is in the air when you bake up these Apple Pie muffins.  One bite into a hot muffin bursting with apples and crunchy crumb topping will have you saying Ahhh!

Apple Pie Crumb Muffins

One of my favorite things about fall is apples.  The other is pumpkin.  I love both of these fall flavors, but today I had a lonely Cosmic Crisp apple sitting on the counter just waiting for me to do something wonderful with it.  It's a Sunday morning and I need to get breakfast on the table so we can start our day.  The blustery winds are blowing and leaves are flying around the patio.  Fall is here.  It's time for some fall baking.

My go to is muffins, if you haven't guessed that by now.  I'm called the muffin man (woman) by all my friends.  Which I don't think is a bad thing.  My muffins are the best!  Today's muffin incorporates the flavors of apple pie.  Juicy tart apples with warm spices and brown sugar create a warm fall muffin.  Topped with a simple crumb topping that just gives it that extra bakery something.  These muffins scream fall and are so delicious warm from the oven.  Plus, your house will smell heavenly!  This is a small batch of 8 muffins using my Master muffin recipe.  One bowl is all you need.  So enjoy your fall baking and have a muffin...or two!

Enjoy!   

What Ingredients do I need?

• eggs
• canola oil
• milk (I use 2% but you can use whole milk or a milk substitute)
• Vermont boiled cider (I use this one) This give you a much more intense apple flavor.  
• all purpose flour
• light brown sugar or brown sugar alternative if using (for Keto, low carb)
• baking powder
• apple pie spice
• salt
• apples (I used a cosmic crisp apple)

Substitutions and Variations

• Use a combination of white whole wheat flour along with all purpose flour for a more earthy flavor.  (1 cup all purpose and 1/2 cup of white whole wheat flour)

• Make mini muffins or small loaves instead - adjust the cooking time accordingly.  (10-12 min for mini muffins; 30-40 for small loaves depending upon the size)

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute. I like King Arthur's Baking sugar alternative or for brown sugar I use Truvia Sweet Complete.  

• Any addition of nuts:  try walnuts, pecans or even granola.   

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter. You want it batter to just come together. Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder. To test put 1/2 teaspoon into 1/4 cup of boiling water. If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

• All about boiled cider:  This is a syrup that add another layer of intensity with apple flavor.  I use it in all my apple pies, crisps, muffins, dumplings, pastries, tarts, and strudels.  I purchase mine here.  

• Best Baking Apples:  You want apples firm enough to hold their shape when baked.  
• Try these:  Cosmic Crisp, Jazz, Honeycrisp, Braeburn, Pink Lady, Fuji, Granny Smith, and Pinata.

   More Apple Recipes to Try   

• Quinoa Harvest Salad

• Loaded Apple Nachos for Two

• Apple Cranberry and Feta Salad

• Slow Cooker Apple Crisp

• Apple Ginger Scones

• Apple Cinnamon French Toast

• Fuji Apple Chicken Salad

• Apple Cider Sangria

• Apple Cider Iced Tea

• Apple Cider Donuts

• Apple Crostata

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Apple Pie Crumb Muffins

makes 8 muffins

1 egg
1/2 cup milk
1/4 cup canola oil
1 Tablespoon Boiled Cider (found here)
1 1/2 cups all purpose flour
1/2 cup light brown sugar
2 teaspoons baking power
1/2 teaspoons kosher salt
1 teaspoon apple pie spice
1 medium apple, cored, peeled, and sliced into 1/2" cubes



Crumb topping
1/3 cup flour
1 Tablespoon butter, melted
1 Tablespoons brown sugar

Preheat oven to 400 degrees. Spray a 12 cup muffin tin (or 2 six cup tins) with non-stick cooking spray and set aside.

In a large bowl add the egg, pumpkin, and oil. Mix together to completely incorporate.  Add the boiled cider and stir together.  

Add the flour, brown sugar, baking powder, salt, and apple pie spice. Stir just until combined. Do not over mix. Fold in the apples.

Using a scoop, add batter to the individual muffin tins. Fill all the way to the top.  

In a small bowl add the crumb topping ingredients of flour, melted butter, and brown sugar.  Stir together with you fingers until crumbly.  

Add the crumb mixture to the tops of each muffin.   Bake 18-20 minutes. Remove from the oven and allow to cool 5-10 minutes in the tin. Serve warm or at room temperature.