Strawberry Rhubarb Muffins

100_1269This morning, I was looking for a new recipe to cook. I looked through several in which I was missing at least one item to make it. For this recipe, it was buttermilk. I was fairly certain I could do something to turn the milk I had into buttermilk. Sure enough, one cup of milk and 1 T. lemon juice sitting at room temperature for 10 minutes makes buttermilk.

I reminded me of a story about buttermilk and my nephew. Each night before bed, my nephew pours himself a glass of milk. My sister buys 1% milk. My nephew poured himself a glass and went to chug it down. Immediately he was spitting it out screaming to my sister that the milk was bad. My sister was sure that wasn’t possible because she had just bought it. When Steph looked at the jug, she noticed it was buttermilk. Apparently, 1% and buttermilk use the same color for labeling.

Although Brock wouldn’t recommend that you drink buttermilk, I am sure he would approve of the taste baked into this recipe.

Strawberry Rhubarb Muffins from Pinterest
2 c. flour
¾ c. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 egg
¼ c. applesauce
1 c. chopped strawberries
½ c. rhubarb

½ c. flour
½ c. light brown sugar
¼ c. melted butter

Whisk buttermilk, eggs, vanilla, and applesauce. In a separate bowl, mix flour, sugar, baking soda, baking powder, and salt.  Combine wet and dry ingredients and stir. Fold in strawberries and rhubarb. Put in muffin cups. Top with crumb mixture. Bake at 350 degrees for 20 minutes.


  • I used frozen strawberries and rhubarb.

Skinny Raspberry Chocolate Chip Muffins

Oh my goodness, these were so good. I wished I hadn’t halved the recipe.

Skinny Chocolate Chip Raspberry MuffinsSkinny Raspberry Chocolate Chip Banana Muffins from Pinterest
2 ½ c. whole wheat flour (you can also use half all-purpose and half whole wheat)
1 tsp. baking soda
¼ tsp. salt
½ tsp. cinnamon
¼ c. honey (or maple syrup)
½ c. brown sugar
1 c. mashed ripe bananas (2 bananas)
¼ c. Greek yogurt
1 egg, beaten
¾ c. milk
½ c. semi-sweet chocolate chips
1 ¾ c. fresh (or frozen) raspberries

In a large bowl, mix powder ingredients. In a separate bowl, whisk honey and brown sugar. Add banana, yogurt, and eggs. Slowly pour into dry ingredients. Fold together. Add milk. Fold in chocolate chips. Fold in berries. Bake at 325 degrees for 17-18 minutes. Makes 15 muffins.

Banana Oatmeal Muffins

Honey, bananas, and Greek yogurt are great healthy recipe substitutions. The recipe has all plus the low fat, high fiber quick oats. Throw in a little flax seed which is currently being researched to prevent breast cancer. You might be surprised to learn this recipe is actually pretty good. I would totally make it again.

Banana Oatmeal MuffinsBanana Oatmeal Muffins from Pinterest
2 ½ c. oats
1 c. low-fat Greek yogurt
2 eggs
½ c. honey
2 tsp. baking powder
1 tsp. baking soda
2 T. flax seed
1 tsp. vanilla
2 ripe bananas

Food process oats to a finer consistency. Add remaining ingredients and blend until mixed. Pour into 12 muffin cups and bake at 350 degrees for 18-20 minutes.


  • I halved the recipe and it still made 9 muffins.
  • I substituted low-fat vanilla yogurt because it was what I had on hand.
  • I added some frozen berries to a few muffins. Feel free to mix chocolate chips or nuts into yours. The plain muffins were also good.
  • I didn’t have any flax seed so I made it without.

Tater Tot Muffins

I work seven days a week so it is always a present surprise to get two un-requested days off from my part-time job. When I didn’t request it, the welcomed days off allow me to cook up a few new recipes. I loved this recipe so much that I had to put the leftover immediately in the fridge to prevent me from eating too many.

Tater Tot Omelet CupsTater Tot Omelet Cups from Pinterest
36 Tater Tots
8 eggs
1/4 c. milk
Your choice of breakfast meat
Cheddar cheese

Thaw tater tots in the microwave. Spray a muffin tin with non-stick spray and place three in tots per cup. Smash down with a fork or glass bottom. Bake at 400 degrees for 10 minutes. Remove from oven and sprinkle with breakfast meat. Reduce oven temperature to 350 degrees. In a bowl, whisk eggs and milk. Pour eggs over each cup. Sprinkle with cheese. Bake for 20 minutes. Let it sit for a few minutes and run a knife around the edge of each cup.


  • I lined each of muffin cup with a silicone muffin cup. My muffins popped right out and no messy clean-up.
  • I used mini-tots. If you do that, make sure you put four in the bottom of each muffin cup.
  • I used pre-cooked bacon and Carl Budding ham in my muffins. But you could easily use diced peppers, sausage, spinich, mushrooms, onions, tomatoes, basil, zucchini, etc.
  • I used skim milk and regular eggs. Again, you can make it healthier using egg substitute or egg whites.
  • I used 2% cheese but you could probably use fat-free cheese and not have any weird melting issues.
  • I halved the recipe and only made six cups.

Crunchy Chocolate Chip Muffins

In February, Kansas City was buried in snow. I’m not talking a little bit of snow. One week we got 14 inches on a Thursday morning and the following Monday night another 11 inches. Needless to say, I didn’t leave the house for a few days each time. One of my friends was joking on the internet about why the grocery stores were sold out of all the staples (bread, milk, and eggs). While I on the other hand, always have a pantry and freezer always stock with food. I was cooking up a storm before and after working from home.

This recipe is an oldie but goodie from Taste of Home. I came from one of those magazines my sister shared with me. The recipe was originally published in 2005.

Chocolate Chip MuffinChocolate Chip Muffin by Kelly Kirby
1/2 c. butter, softened
1 c. sugar
2 eggs
1 c. plain yogurt
1 tsp. vanilla
2 c. flour
1/2 tsp. baking powder
1 t. baking soda
1/2 tsp salt
3/4 c. chocolate chips

1 tsp. cinnamon
2 T. brown sugar
2 T. chopped walnuts (optional)
1/4 c. chocolate chips

In a large mixing bowl, cream together butter and sugar. Add eggs and mix. Then add yogurt and vanilla. In a separate bowl, combine flour, soda, powder, and salt. Add to mixture slowly. Fold in chocolate chips. Fill muffin cups 2/3 full.

In a small, mix topping ingredients. Sprinkle over batter. Bake at 350 degrees for 25-30 minutes. This recipe makes one dozen muffins.

Note: If you don’t want to add the topping, I think the recipe would still be good for a chocolate chip muffin.

Purple Ribbon Muffins

Each year, my sister calls me for suggestions on recipes Brock should make to the fair. This was probably the first one I gave him. He got a purple ribbon (the top level) for this recipe. I hope you enjoy this recipe which uses fresh raspberries.

Raspberry MuffinRaspberry Cream Muffins
1 c. fresh raspberries
3/4 c. plus 2 T. sugar, divided
1/4 c. butter, softened
1 egg
1/2 tsp. almond extract
1/2 tsp. vanilla extract
2 & 1/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 c. half-and-half cream
1 c. vanilla chips
2 T. brown sugar

In a small bowl, toss raspberries with 1/4 c. sugar. In a large bowl, cream butter and 1/2 c. sugar. Beat in egg and extracts. Combine the flour, baking powder and salt. Add to creamed mixture alternating with cream. Stir in chips and raspberries. Fill muffin cups. Sprinkle with remaining sugar and brown sugar. Bake at 375 degrees for 25-30 minutes or until cooked.

Note: You can use blueberries instead.

Blueberries – A Super Food

If you have ever seen Dr. Oz, than I am sure you are familiar with the turn “Super Food.” Blueberries are one of my favorite “Super Foods.” Blueberries are loaded with antioxidants which help keep you healthy. They are also loaded with vitamins K and C.

I got this recipe at a Taste of Home Cooking School I attended with my friend Jan. I went straight to the grocery store after the event just to pick up the ingredients to make this muffin recipe. I hope you also enjoy this recipe.

Sour Cream Blueberry Muffins

2 c. biscuit/baking mix (I use Bisquick)
3/4 c. plus 2 T. sugar, divided
2 eggs
1 c. sour cream (I used light)
1 c. fresh or frozen blueberries

In a large bowl, combine Biquick and 3/4 c. sugar. In a small bowl, combine eggs and sour cream. Stir it into the larger bowl of dry ingredients. Fold in blueberries.

Pour into muffin cup and sprinkle with remaining sugar. Bake at 375 degrees for 20-25 minutes or until toothpik comes out clean. Cool for 5 minutes before removing to eat or placing on a cookie rack.


  • Don’t use fresh blueberries unless you have to. It turns your batter all blue.
  • You could probably substitute plain yogurt for sour cream. It would decrease fat content. I like light sour cream because it has some fat which helps the recipe set correctly.
  • You can also omit the extra sugar on top. It is just decoration.

Resolution #28

It’s January which means lots of people are still working on their New Year’s resolutions. I’m sure lots of you are working out and watching what you eat. For that reason, I decided to make today recipe be one of my Weight Watchers recipes. (See, I can make healthier versions of foods.)

This recipe came from an old co-worker who was participating in Weight Watchers at work. Through her, I learned that pumpkin is a vegetable. And in the Weight Watchers world, that means zero points. The amazing thing about cooking with pumpkin is that you can’t taste it in the dish. Unfortunately, the price of canned pumpkin has gone up significantly because more people are using it in their baking. So don’t be afraid to buy the store brand. I hope you enjoy.

Chocolate Muffins

1 box of chocolate cake mix

1 can of canned pumpkin

1 package of fat free whipped topping

Grease one muffin tin. Mix together first two ingredients and spoon into muffin pan. Spray non-stick cooking spray on finger tips and smooth edges of muffins. Bake 375 degrees for about 18 minutes. Cool and serve with whipped topping. Each muffins = 2 WW points.

Recipe Modifications:

  • You can use any cake mix to make this recipe. Please note though if you use a light colored mix, such as lemon, you muffins will be a light orange color.
  • This recipe is also good served with mixed berries.
  • Note – pumpkin is very moist and can get moldy rather quickly. Refrigerate if you don’t eat them all in 3-4 days. Then zap in the microwave for a few seconds to take the chill off before serving.