Jun 042014
 

Chocolate Chip Banana Muffins

Hello all!

If you are one to check in here every once in a while, you’ve probably noticed that it has been veeerrryyy quiet for a veeerrryyy long time. I apologize for that. Unfortunately, it is going to remain this quiet for now. Regretfully, I’m going to have to stop this little blogging hobby of mine, due to lack of time and various personal reasons. I do hope, at some point I will be able to start up again. Of course, I will leave all of the existing recipes online for you to have at your disposal.

Chocolate Chip Banana Muffins

Since I didn’t want to just leave you all empty-handed, here is one last recipe to try out…something sweet, of course! 🙂 These muffins are the perfect item to bring along to kids birthday parties or potlucks. If your kids don’t mind, some chopped up walnuts are a great addition.

Chocolate Chip Banana Muffins

Before I go, I want to thank all of those that have been following my posts and trying out the recipes. I’ve appreciated all of your comments more than you can know. Continue to have fun cooking and I’ll just say, goodbye for now. 🙂

Chocolate Chip Banana Muffins

Chocolate Chip Banana Muffins

5.0 from 1 reviews
Banana Chocolate Chip Muffins
 
Prep time
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Author:
Serves: 24 muffins
Ingredients
  • 1 stick/120g butter, softened
  • ¾ cup/160g sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup/220g sour cream
  • 2 cups/260g flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup/about 3 mashed ripened bananas
  • 1 cup/150g chocolate chips
Instructions
  1. Preheat the oven to 325℉/160℃.
  2. In a large bowl cream together butter and sugar.
  3. Mix in eggs, vanilla, and sour cream.
  4. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
  5. Add flour mixture to sugar mixture and slowly and carefully stir just until combined.
  6. Fold in bananas and chocolate chips.
  7. Pour into greased muffin pan to make 24 muffins.
  8. Bake in preheated oven for 25 minutes until lightly browned. An inserted toothpick should come out clean.
  9. Allow muffins to cool a little, remove from muffin pan, and cool completely on a rack.
 
Recipe adapted from I Heart Nap Time
 Posted by at 14:18
Nov 012013
 

Easy Stuffed PIzza Muffins | My Little Gourmet

Today’s recipe is once again something I found on Pinterest. I actually pinned these muffins a long time ago, and then, as I so often do, completely forgot about them. Then, recently, when I was searching for some inspiration from my pins, I came across these again and had to try them out right away. And they really are as easy to make and tasty as they look. 🙂

Easy Stuffed Pizza Muffins | My Little Gourmet

Easy Stuffed Pizza Muffins | My Little Gourmet

First you lay out your dough (I used store-bought because, well, I’m lazy) and spread pizza sauce on it.

Making Stuffed Pizza Muffins

Then you sprinkle the cheese and any toppings you and your kids like on top.

Making Stuffed Pizza Muffins

Cut the dough in half and roll both halves up.

Making Stuffed Pizza Muffins

Cut the rolls into slices, I did about 6 per half, and place them swirly-side up in a greased muffin pan.

Making Stuffed Pizza Muffins

Bake according to the dough instructions (I did about 20 minutes) and voila, delicious stuffed pizza muffins!

Easy Stuffed Pizza Muffins | My Little Gourmet

 Easy Stuffed Pizza Muffins | My Little Gourmet

 

Easy Pizza Muffins
 
Prep time
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Author:
Serves: 12 muffins
Ingredients
  • 1 batch of pizza dough, store-bought or home-made
  • 1 cup/250ml pizza sauce
  • 1 cup/100g shredded mozzarella cheese
  • Handful of mini pepperoni slices, I just sliced up 5 mini Salamis
  • ½ green bell pepper, chopped
Instructions
  1. Pre-heat the oven following the directions for your pizza dough.
  2. Spread out the dough and cover with the sauce, leaving about an inch (2.5cm) without sauce around the edges.
  3. Cut the dough in half and cover each half with cheese and the desired toppings.
  4. Roll up each half starting with the cut side.
  5. Slice off pieces about 1.5 in or 4 cm in size (I got 6 slices per half), and place them into a greased muffin pan with swirled side up.
  6. Top each muffin with some more cheese and pepperoni slices if you like.
  7. Bake according to your pizza dough instructions, checking the muffins at about 14 minutes (mine baked for 20 minutes) and remove from oven when golden brown on top.
  8. Allow to cool for a few minutes and then use a knife to separate the muffins from the pan.

 
Recipe adapted from Pennywise Cook.
 Posted by at 13:24
Mar 152013
 

Blueberry Banana Oatmeal Cups | My Little Gourmet

These oatmeal “muffins” can’t really be described as muffins. Their consistency is more of a combination between a muffin and baked oatmeal, so if you are expecting to bite into a light and fluffy muffin you could be disappointed. Their taste though, is just plain delicious! Since the preparation and baking does take a little longer than the usual cereal or toast breakfast, we like to make these cups for breakfast on the weekend when we have a little extra time. I let Arik help me in preparing the batter, so he is okay with having to wait a little before he gets his breakfast.

Blueberry Banana Oatmeal Cups | My Little Gourmet

The original recipe calls for sweetened almond milk instead of milk and honey and for chocolate chips instead of blueberries. I think that sounds really good too, and definitely want to try it out sometime soon, but I just didn’t want to serve chocolate that early in the day… I know, my poor deprived child. 🙂  I imagine they would be really good with some chopped fresh strawberries, as well, which I will definitely have to make in the summer.

Blueberry Banana Oatmeal Cups | My Little Gourmet

I used paper liners to bake these and even after 15 minutes of cooling, they still end up sticking to the paper like crazy. Others have said that it works well to just grease the muffin tray and place the batter in there directly. I haven’t tried this out myself, so I can’t really comment, but next time I will do it this way and let you guys know. Despite the sticking they still tasted great. After eating 4 of these oatmeal cups, Arik came up for air and said, “Mama mmmmh, mehr!” Translation: Mom mmmmh (yes, that’s right, it’s universal), more!

Blueberry Banana Oatmeal Cups | My Little Gourmet

Blueberry Oatmeal Cups
 
Prep time
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Serves: 15-17 muffins
Ingredients
  • 3 bananas, ripened and mashed
  • 1 cup/240ml milk
  • 2 eggs
  • 1 tablespoon baking powder
  • 3 cups/240g rolled or quick oats
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1 cup/125g blueberries, fresh or frozen
Instructions
  1. Preheat the oven to 375℉/190℃.
  2. Mix together all of the ingredients except for the blueberries and set aside.
  3. Prepare muffin pan by greasing or lining with paper liners.
  4. Fold blueberries into the batter and drop into the prepared cups. They should be almost completely full.
  5. Bake 20-30 minutes, or until the edges turn golden brown and they become firm to the touch.
  6. Allow oatmeal cups to cool before removing from the paper liners.
 
Recipe adapted from Green Lite Bites
 Posted by at 13:36

Lemon Raspberry Yoghurt Muffins

 Desserts  Comments Off on Lemon Raspberry Yoghurt Muffins
Oct 122012
 

Lemon Raspberry Yogurt Muffins | My Little Gourmet

Well, summer is leaving us and I need to start thinking of some new indoor activities for Arik and me.  I know I already mentioned the weather and seasons changing in my last post, but I can’t seem to accept it just yet.  This week, Arik and I, already cooked together, fingerpainted and built a lego-table (which was a pretty great idea I found here)…what the heck am I going to do for the rest of fall and winter??

Regardless, I definitely wanted to achieve a little summer feeling one last time, so I decided to do this by baking.  So, here they are, some summery Lemon Raspberry Yoghurt Muffins.  Okay, so it’s not exactly like laying on the beach in 80 degree weather, but at least it’s something you can do indoors with your kiddies to fight the boredom…

Lemon raspberry yoghurt muffins

 

Lemon Raspberry Yoghurt Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 18 muffins
Ingredients
  • 2 cups/250g flour
  • ¾ cup/95g sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 8 oz./240g plain yoghurt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 tablespoon butter, melted
  • 2 cups/400g raspberries
  • 1 organic lemon
Instructions
  1. Preheat the oven to 375℉/175℃. Grease 18 muffin cups or line with paper muffin liners.
  2. Stir together flour, sugar, baking soda and baking powder.
  3. In a separate bowl combine yoghurt, egg, vanilla, butter, berries, one tablespoon lemon juice and the zest of one lemon.
  4. Carefully stir together the two mixtures just until combined; batter will be very thick. Spoon into prepared muffin cups.
  5. Bake in preheated oven for 25 minutes.
 
Adapted from All Recipes.

 

 Posted by at 11:59