Glazed Lemon Muffins

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We got a juicer last month and every time I put lemons in it I hated to throw away all of the fluffy lemon zest. So I finally decided to make some muffins with it. If you don’t have a juicer you can still just use the normal zesting method. Trying this with oranges tomorrow.

1/2 cup Unsalted Butter, room temperature
1-1/2 cups Bread Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
6 oz vanilla Low-Fat Vanilla Yogurt
1 teaspoon Vanilla Extract
1 large Lemon (pulp and juice from juicer, or zest and juice if you don’t have a juicer)
1 cup Sugar
2 large Eggs

Glaze:
1-1/2 cups Powdered Sugar
2 Tablespoons Lemon Juice
2 teaspoons Water

Preheat oven to 350 degrees. Line muffin pans with baking liners.

In a medium bowl, whisk the flour with the baking powder and salt.

In a small bowl, whisk together the yogurt, vanilla, lemon zest and lemon juice. Set aside.

With an electric mixer, cream butter and sugar together. Add eggs one at a time, beating well after each one. On low-speed, mix in 1/3 of the flour mixture. Mix in 1/2 of the yogurt mixture. Alternate until all combined.

Divide evenly among muffin cups. Bake for 20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes, then cool completely on a wire rack.

Set rack over wax paper. In a small bowl, stir powdered sugar with lemon juice and water until smooth. Pour over muffins, spreading to edges with a small knife. Let set for 30 minutes.

Adapted from Martha Stewart

Servings: 12
Calories 259
Total Fat 8.8g
Total Carbohydrates 43.4g
Protein 2.8g
Nutrition Grade D-

Today’s Leopard Print Find: Grazie Women’s Peacock Flip Flop (I got these in blue & green and I love them!) You can see the other 2 colors when you click the picture.

Pumpkin Oatmeal Muffins

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Yesterday was one of my favorite days of the year…the Daddy Daughter Dance. This was their 7th one. They only have 2 more to go to.  I cried when they left. They look so grown up! I still picture them like this….

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2007

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2008

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2009

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2010

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2011

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2012

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2013

So while they were at the dance, I had my own party and watched Magic Mike. I have a new appreciation for Channing Tatum, but wow was that a horrible movie! Such a waste of a Matthew McConaughey. I’m still not even sure if the movie had a plot or not.

I know we are kind of past the pumpkin time of year, but I still had so much left! This will make 12 smaller muffins or 9 regular size muffins.

1 cup Flour
1 cup Oats
1/2 cup Brown Sugar, packed
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1-1/4 cup Canned Pumpkin
1 Egg
1 tablespoon Canola Oil
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/3 cup Walnuts

Pre-heat oven to 350 degrees.

Spray muffin pan with non-stick cooking spray or line with muffins cups.

Combine flour, baking powder, baking soda and oats in a large bowl.

In mixing bowl, combine brown sugar, pumpkin, egg, oil, cinnamon and nutmeg.

Add flour mixture to pumpkin mixture and stir just until combined.

Fold in walnuts.

Pour batter evenly into muffin tins.

Bake for 18 minutes.

Servings: 12
Calories 132
Total Fat 4.2g
Total Carbohydrates 20.8g
Dietary Fiber 1.9g
Protein 3.5g
Nutrition Grade B+

Today’s Leopard Print Find: Vintage Pin-Up Style Beaded Leopard and Solid Satin High-Low Formal Prom Dress Pageant Gown Junior and Junior Plus Size

Orange Pineapple Pecan Muffins

IMG_7868OMG! Even the smell of the batter for these muffins made my mouth water. I was afraid I was going to eat them all before Johnny even made it home. I managed to only eat 2. Then he ate 2, so I didn’t feel as bad.

1/2 cup Pecans
2 cups Flour
1/4 tsp Salt
3/4 tsp Baking Soda
1/2 cup Unsalted Butter, room temperature
3/4 cup Sugar
1 large Egg
1/2 cup Light Vanilla Yogurt
1 tsp Pure Orange Extract
1 Tbs Orange Zest
1 cup Pineapple, diced and drained

Orange Glaze:
1/8 cup Sugar
1/4 cup Orange Juice, warm

Preheat oven to 350 degrees. Arrange pecans in a single layer on a baking sheet and bake for 8 minutes. Set aside to cool and then chop into small pieces.

Spray muffin pan with nonstick cooking spray.

In a separate bowl, whisk the flour, salt and baking soda.

In large mixing bowl, beat the butter and sugar for about 2 minutes until light and fluffy. Add the egg and mix well. Scrape down the sides of the bowl and then add the yogurt, orange extract and orange zest. Add the flour mixture and mix just until combined. Fold in the pecans and pineapple.

Spoon the batter into the muffin pan. Bake for 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean.

While the muffins are baking combine the glaze ingredients (sugar and orange juice) in a small cup.

Remove the muffins from the oven and place on a wire rack. While the muffins are still very warm, brush them with the orange glaze.

Adapted from The Joy of Baking

Servings: 12
Calories 255
Total Fat 11.5g
Total Carbohydrates 34.9g
Dietary Fiber 1.2g
Protein 3.8g
Nutrition Grade C+

Today’s Leopard Print Find: Leopard Viz-A-Ball Bowling Ball

Blueberry Oatmeal Muffins

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I took Megan shopping yesterday. That’s always an experience. First we started at Third Monday in McKinney looking for bows and tutus. The 2 main girly vendors were out with the flu. So no tutus, but we found a few bows. (and some awesome trays from Eklectik Green for me – they were so nice my girls asked if we could please go back and see them again next month) Then we went to Justice. She finally used all of her gift cards. She is quite the shopper. She throws together things that no one else would thing of, like the leopard leggings with the polka dot shirt. I only had to wait in line at Justice for 5 minutes so it was a great day!

Only 157 calories for these. Really moist and packed with oats and blueberries.

1-2/3 cups Quaker Old Fashioned Oats
2/3 cup Flour
1/2 cup Whole-Wheat Flour
3/4 cup Light Brown Sugar, packed
2 tsp Cinnamon
1 tsp Baking Powder
1 tsp Baking Soda
3/4 tsp Salt
1-1/2 cups Buttermilk
1/4 cup Canola Oil
2 tsp Grated Lemon Rind
2 Large Eggs
2 cups Frozen Blueberries
2 Tbs Flour
1 Tbs Sugar

Preheat oven to 400 degrees. Place 16 baking cups in muffin pan.

Place oats in a food processor; pulse 10 times or until oats resemble coarse meal. Place in a large bowl.

Add flours, brown sugar, cinnamon, baking soda, baking powder and salt to the oats; stir. Make a well in center of mixture.

Combine buttermilk, oil, lemon rind and eggs. Add to flour mixture; stir just until moist.

Toss blueberries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups; sprinkle 1 tablespoon sugar evenly over batter. Bake for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

Adapted from Cooking Light

Servings: 16
Calories 157
Total Fat 5.0g
Total Carbohydrates 25.0g
Dietary Fiber 1.7g
Protein 3.8g
Nutrition Grade B

Today’s Leopard Print Find: Midwest CBK Leopard Crackle Jeweled Frame with Bow

Apple Carrot Almond Muffins

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I hate when I get all caught up in the middle of a marathon. This time it was Storage Wars. It’s kind of like a bad train wreck to me. Watching these people place the “value” on their newly purchased items drives me nuts. They have to be crazy to think that stuff is going to sell for the prices they claim it’s worth. FYI storage people, if new clothes have a retail ticket of $100, it’s not worth $100 and a couple of boxes of used clothing isn’t worth $300. I should go try to sell them some of my muffins for about $20 each. And how much stuff does Barry break or damage just to get to a suitcase or box that is empty?

Don’t let the name of these scare you. These turned out so good. Glad it made more than twelve since I’ve eaten so many of them and extra glad they ended up being only 161 calories.

2 Eggs
1/4 cup Vegetable Oil
1/2 cup Applesauce
1/4 cup Fat Free Milk
2 tsp Vanilla
2 cups Flour
1 cup Brown Sugar, packed
2 tsp Baking Soda
2 tsp Ground Cinnamon
1/2 tsp Salt
1-1/2 cups Carrots, shredded
1 cup Apple, peeled and shredded
1/2 cup Coconut
3/4 cup Sliced Almonds

Preheat oven to 350 degrees. Place paper baking cups in muffin pan.

In large mixing bowl, mix eggs, oil, milk and vanilla until well blended.

Add flour, brown sugar, baking soda, cinnamon and salt; stir just until moistened.

Fold in carrots, apple, coconut and 1/2 cup of the almonds.

Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds on top.

Bake 20 minutes or until toothpick inserted in center comes out clean.

Adapted from Betty Crocker

Servings: 18
Calories 161
Total Fat 6.4g
Total Carbohydrates 23.3g
Dietary Fiber 1.7g
Protein 3.2g
Nutrition Grade C

Today’s Leopard Print Find: Mud Pie Baby-Girls Newborn Leopard Faux Fur Booties

Apple Oatmeal Muffins

IMG_7448For the last week the weatherman has been telling us that we were going to have heavy, heavy rains for 2 days. Since I don’t have an ark, I spent all day Monday getting my errands done so that I could stay inside and be dry. To prepare for our 2 days of rain I decided I need to bake something. My rule for the month is that if I bake it has to at least have a fruit or vegetable in it! :) Y’all hold me accountable! These ended up being just 117 calories so that was an extra bonus.

Princess had a rough day and fell asleep staring out the window.

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1 Egg, beaten
2/3 cup Fat Free Milk
2 Tbs Oil
1/4 cup Sugar
1 cup Applesauce
1-1/2 cups Flour
1-1/2 cups Instant Oats
1/2 tsp Cinnamon
1 tsp Baking Powder
3/4 tsp Baking Soda
Pinch of Salt
1 cup Apple, chopped

Preheat oven to 400 degrees.

Mix egg, milk, oil, sugar and applesauce.

Combine flour, oats, cinnamon, baking powder, baking soda and salt. Add to applesauce mixture.

Fold in apple.

Fill muffin cups about 2/3 full.

Bake 18 minutes or until golden brown.

Servings: 12
Calories 117
Total Fat 3.0g
Total Carbohydrates 20.3g
Dietary Fiber 1.3g
Protein 2.5g
Nutrition Grade A-

Today’s Leopard Print Find: Betty Dain Betty Dain Leopard Couture Apron

Pecan Pie Muffins

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The girls are loving their new Kinectimals game. They put off getting this one because they thought all you did was “pet” the animals. Now it’s one of their favorites. I’m proud to say that Megan’s first pet is a Leopard named after me. Taylor’s is a Cheetah that she named after Lily. Lily and I had a very confusing day not knowing if they were talking to us or the TV. Lily had about 50 fetching false alarms. She missed out on a lot of napping time chasing all those fake balls.

If you could smoosh a pecan pie into a muffin, this would be it…..only 5 ingredients and tastes just like pecan pie.

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1 cup Light Brown Sugar, packed
1/2 cup Flour
1 cup Pecans, chopped
2/3 cup Unsalted Butter, softened
2 Eggs, beaten

Preheat oven to 350 degrees.

Spray muffin pan with non-stick cooking spray (I don’t recommend using baking liners for these)

In a medium bowl, cream butter and sugar. Add eggs and mix well. Add flour and stir until just
combined. Stir in pecans.

Spoon batter into muffin cups. About 1/4 cup in each. Bake for 22 minutes.

Adapted from Paula Deen.

Servings: 12
Calories 228
Total Fat 17.5g
Total Carbohydrates 17.1g
Dietary Fiber 1.0g
Protein 2.4g
Nutrition Grade C

Today’s Leopard Print Find: Coach Chelsea Ocelot Print Jayden Caryall 21084M (Brown/Multi)

Chocolate Chip Banana Oat Muffins

Sunday night when I put Megan to bed I realized that her face was glowing. And by glowing, I mean it looked like she mixed a bottle of glitter with a jar of moisturizer and smeared it all over her face. Then Monday morning when I got back from taking them to school I realized that my bathroom was covered in makeup. Seeing as how I had taken them to school in my robe, pj’s and a ponytail, this clearly wasn’t my makeup. Apparently it looked okay because I didn’t notice it when I dropped her off.

When I got home from picking them up from school I was greeted with the wonderful aroma of these tasty things… (to which Taylor said “What in the world is that smell???” and when I told her I got a “yuck”.) I loved them. I could have eaten them all.

The cute little liners…

1 1/2 cups Flour
1 cup Old Fashioned Oats
1/2 cup Sugar
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 Egg
3/4 cup Milk
1/3 cup Vegetable Oil
1/2 teaspoon Vanilla Extract
1 cup Bananas, mashed
1/3 cup Chocolate Chips

Preheat oven to 400 degrees.
Combine flour, oats, sugar, baking powder, baking soda and salt.
In a large bowl, beat the egg lightly. Stir in milk, oil and vanilla. Add the banana and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Fold in chocolate chips. Line muffin pan with paper bake cups and divide batter among them.
Bake for 18 minutes.

Servings: 12
Calories 219
Fat 8.7g
Carbohydrates 31.7g
Fiber 1.6g
Nutrition Grade C

Today’s Leopard Print Find: Make-up case with mirror

Pumpkin Spice Muffins

I had been dying for fall to get here so that I could make something Pumpkin! Fall is now officially here. My house looks like it threw up 20 years of Halloween decorations and I’m not even finished yet. Two villages to go and I’m done!

My favorite Halloween decorations are the feet pottery ….

This one is from Heavenly Toes…my “Trick or Treat Smell My Feet Give Me Something Good to Eat” candy bowl

This one I did myself….my “Boo to you” plate (beside the girls “brain” bowl and mug.

and now for the most awesome pumpkin muffins I’ve ever had…

1 cup + 2 Tbs Cake Flour (or 1 cup all-purpose flour)
1/2 cup Sugar
2 tsp Baking Powder
1-1/2 tsp Cinnamon
1/4 tsp Ground Ginger
1/2 tsp Nutmeg
1/2 tsp Salt
4 Tbs Unsalted Butter, diced
1 cup + 1/8 cup Canned Pumpkin
1/2 cup Evaporated Milk
1 whole Egg
1-1/2 tsp Vanilla

For topping:
2 Tbs Sugar
1 tsp Cinnamon
1/4 tsp Nutmeg

Preheat oven to 400 degrees. Line muffin pan with baking liners.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Blend butter into mixture until combined. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Fold in just until mixture is combined.

Mix sugar, cinnamon and nutmeg for the topping. Sprinkle mixture over the top of each one.

Bake for 20 minutes.

Adapted from The Pioneer Woman

Servings: 12
Calories: 148
Fat: 5.2g
Carbs: 23.1g
Fiber: 1.2g
Nutrition Grade: C

Today’s Leopard Print Find: Steven By Steve Madden Women’s Astrro-L Pump

Orange Marmalade Muffins

It had been driving me crazy that my blog didn’t have tabs, so please bear with me while I’m under construction. I wish I would have researched before I created my first and second blog. Third time is the charm right??? I started with Blogger. After a couple of months, I decided I should have gotten my own domain name, so I switched to Go Daddy’s Quick Blogcast. I had my own domain but only one page and it wasn’t easy to navigate at all. Go Daddy had a lot of templates but none that I liked. You couldn’t customize it much at all. So now after just 7 months of blogging I’m trying Word Press. Unfortunately, none of my pictures, links or formatting import with the blog. So it looks like I’m going to spend the next several months updating my old posts. I sure hope it’s worth it. It may take me awhile to get more than 2 tabs but I’ll get there eventually.
I love, love, love orange marmalade. I think I’ve mentioned that before. I’ve made orange muffins before but not with marmalade. Now I can scratch that one off my list….
Ingredients:
1/4 lb butter, unsalted
3/4 cup sugar
1/8 cup sugar
2 large eggs
1 cup buttermilk
2.5 cups cake flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tbs orange zest
1/2 cup orange marmalade
Preheat oven to 350 degrees. Grease muffin pan or line with baking liners.
In a large mixing bowl, mix the butter with 3/4 cup of sugar. Add eggs one at a time and mix well. Add buttermilk and mix well.
In separate bowl, mix flour, baking soda, baking powder and salt. Add to the butter mixture. Stir in the orange zest and marmalade.
Divide batter into muffin cups. Sprinkle remaining sugar on top of each one. Bake for 20-25 minutes .
Servings: 12
Calories 273
Fat 8.9g
Fiber 0.8g
Carbs 44.7g
Today’s Leopard Print Find: Insulated Cup with Straw