Recipe (Re)creation: Apple Oat Muffins

After trying out a few apple muffin recipes, I think I have found myself a winner! I based my recipe off this one from Bon Appétit, but made a few tweaks. The crunchy oats on top and the perfect cake-like texture make them feel super indulgent, but they are gluten free and dairy free and full of protein and fiber so don't feel bad about reaching for a second one...

Makes: 12 muffins

Ingredients:

For muffins-

• 4 eggs
• 1/2 tsp. lemon zest
• 1 tbsp. lemon juice
• 2/3 cup maple syrup
• 2/3 cup coconut oil
• 2 1/2 cup paleo flour
• 2 tbsp. flaxseed meal
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 1 large apple, grated
• 1/2 tsp. cinnamon

For Topping-

• 1/4 cup sliced almonds
• 1/4 cup gluten free oats
• 1 1/2 tsp. maple syrup
• 1 1/2 tsp. coconut oil

Directions:

-Preheat oven to 350 degrees F and line a muffin tin with paper liners. 

-Whisk together the eggs, lemon zest, lemon juice, maple syrup and coconut oil in a bowl.
-Meanwhile, combine the flour, flaxseed meal, baking powder, salt, apple and cinnamon in another bowl.
-Pour the egg mixture into the bowl with the dry ingredients and mix.
-Divide the batter into the muffins tins.
-In a small bowl, combine the almonds, oats, maple syrup and coconut oil.
-Top each muffins with a sprinkling of oat mixture.
-Bake for 25-30 minutes or until cooked through.

Recipe (Re)creation: Cheddar Jalapeño Corn Dog Muffins

These little muffins are like gourmet kid food.  They are finger friendly, perfect for dipping in ketchup or mustard, and ideal for Super Bowl snacking.  I classed up this snack by using organic corn bread mix and Aidell's sausage instead of regular hot dogs.  I also grated some cheddar and threw some chopped jalapeño in the batter for a little added kick.  These are SUPER easy to make and are a definite crowd pleaser.  Play around with different flavors of sausage and different cheeses for a little variety.  Playing with your food has never been so fun!  GO NINERS!!!!!

Makes 48 mini muffins

Ingredients:

• 2 cups Arrowhead Mills corn bread mix
• 1 egg
• 3 tbsp honey
• 3 tbsp canola oil
• 1 1/3 cup water
• 6 Aidells sausage
• 1/2 jalapeño, finely chopped
• 1/2 cup grated cheddar cheese

Directions:

-Preheat oven to 375 degrees F.
-Coat mini muffin tins with non-stick spray.
-Cut each of the sausages into eights.
-Mix all wet ingredients in a mixing bowl.
-Add corn bread mix, jalapeño, and grated cheddar and stir until moistened.
-Scoop 1/2 tbsp batter into each muffin cavity and top with a slice of sausage.
-Top with another 1/2 tbsp batter, just covering the sausage.
-Bake for 12-15 minutes, or until done.

Recipe (Re)creation: Dark Chocolate Muffins with Fleur de Sel

These muffins aren't a restaurant (re)creation, but I could resist posting them anyways!  They are the perfect combination of sweet and salty.  The muffins themselves are not overly sweet, so they aren't too indulgent and can easily be eaten for breakfast, a snack, or dessert.  They are particularly good served warm and paired with a scoop of vanilla bean gelato.  I based the recipe on this version, but I omitted the espresso, used decadent Valrhona cocoa powder and added fleur de sel on top for a fun twist.  Absolute heaven!

Makes 12 muffins

Ingredients:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3 tablespoons cocoa powder (Valrhona is best)
• 3/4 cup sugar
• 1 cup semisweet chocolate chip
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract
• Fleur de sel (optional)

Directions:


-Preheat oven to 400 degrees.  Meanwhile, grease a muffin tin (or insert paper muffin cups).

-Mix the flour, baking powder, baking soda, cocoa powder, sugar and 3/4 cup of chocolate chips together in a large bowl.

-In a smaller bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.

-Pour the wet ingredients into the bowl with the dry ingredients and combine.

-Scoop the batter into the muffin tins equally and sprinkle the remaining 1/4 cup chocolate chips on top.

-Bake in the oven for 18-20 minutes, or until the muffins have risen and cooked through.

-Serve warm and sprinkle with fleur de sel.

Mmmm mmmm good.