Tag Archives: muffin

Carrot Cake Muffins from The Slim Down South Cookbook and a Giveaway!

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85da3980e121e8d97d9341993c7a3c00I mentioned a few posts ago that I’d be having another giveaway for a cookbook with healthy recipes, and here it is! It’s a Southern Living cookbook–they always have such great recipes!–and it’s called The Slim Down South Cookbook. I had a chance to review it, and the publisher is also providing a giveaway copy for one of you! See the end of the post for details on how to win this giveaway!

This cookbook is written by registered dietitian and award-winning journalist Carolyn O’Neil and includes nutritious versions of Southern-style favorites for breakfast, lunch, dinner, and desserts. You’ll also find lots of great full-color photos of most of the recipes, like these…

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…which will inspire you to start making some healthy, appetizing food!

The book begins with a chapter called “A Healthy Southern Plate” which includes some great healthy lifestyle tips along with a 14-Day SLIM Eating Plan. You’ll find additional healthy tips in the other chapters, too, which have recipes for every meal, along with desserts and snacks. Calorie and nutrition information is included with every recipe.

Some of the great-sounding foods you can make include:

  • English Muffin French Toast
  • Zucchini-Onion Frittata
  • Baked Cheese Grits
  • Peach-and-Tomato Gazpacho
  • Salmon and Vegetable Salad
  • Crunchy Pecan Slaw
  • Chicken and Mini Waffles
  • Texas Caviar Rice and Beans
  • Mocha-Pecan Mud Pie
  • Lime-Raspberry Bites

I thought I’d try something from the chapter on breakfast food called “Rise and Shine!” These Carrot Cake Muffins sounded really good and I love trying new muffin recipes! I thought they came out great–crushed pineapple gives them a great moistness, and there are lots of healthy shredded carrots in them, too! It’s nice to start the day with something tasty as well as healthy! 🙂

CARROT CAKE MUFFINS from The Slim Down South Cookbook

Makes 18 muffins

  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon table salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup vegetable oil (I used light olive oil instead)
  • 1 Tablespoon vanilla extract
  • 2 (8-ounce) cans crushed pineapple in juice, drained
  • 2 large eggs
  • 2 cups shredded carrots (you can use the pre-shredded carrots to save time if you want)
  • Paper baking cups
  • Cooking spray

Preheat oven to 350˚F. Combine first 5 ingredients in a large bowl; make a well in center of mixture.

Whisk together oil and next 3 ingredients; add to flour mixture, stirring just until moistened. Fold in carrots. Place paper baking cups in 18 muffins cups, and coat with cooking spray; spoon batter into cups, filling two-thirds full.

Bake at 350˚F for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Serve warm or at room temperature.

Based on 18 muffins: Serving Size 1 muffin Calories 128 Fat 3.8g (sat 0.5, mono 1.6g, poly 1.5g) Protein 2.1g Carb 21.5g Fiber 0.9g Chol 21mg Iron 0.8mg Sodium 223 mg Calc 11mg

I must have filled my muffin cups a little fuller, because I ended up with 17 muffins instead of 18. But I liked how full and rounded they turned out, so I’d probably do that again. My baking time was 22 minutes. I was out of cooking spray, so I filled my paper liners without spraying them and that worked out fine–the muffins just stuck slightly to the liners.

85da3980e121e8d97d9341993c7a3c00THE GIVEAWAY IS NOW CLOSED! Congratulations to Cathy, whose comment #22 was chosen via random.org as the winner!

Now for the Giveaway…if you’d like to enter to win a copy of The Slim Down South Cookbook, leave a comment on this blog post between now and Wednesday, January 29, at 10 p.m. (CST)–the random drawing will be made from the comments on this post only! The winner will be chosen randomly via Random.org and announced on Thursday evening, January 30. Winner will be notified via email (if winner does not respond in 3 days, I’ll do another drawing). Giveaway limited to readers in the Continental U.S. and Canada.

First entry: Leave a comment on this post–it would be great to hear what your favorite Southern dish is-even if it’s not that healthy! 🙂

Bonus entry: If you are a new or existing follower or subscriber, you can leave one extra comment telling me the way (or ways) you are following.

Note: If your comment doesn’t show up right away, it just means I need to click on it to approve it before it’s visible–I do this because of spam comments that sometimes come through!

Orange Creamsicle Muffins

Are you a fan of Orange Creamsicles? I used to eat those a lot when I was a kid! If you like that orangey, creamy taste, you’ll probably enjoy these pretty and puffy rounded-top muffins. They have a great orange flavor and the white baking morsels give them an extra creaminess. They’re finished off with a yummy orange glaze and more of those creamy white baking morsels, coarsely chopped up and sprinkled on top.

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Egg Nog Muffins

I had some extra egg nog, so I decided to create an egg nog muffin recipe of my own. These muffins rise very nicely, with wonderfully rounded tops. They’re not overly sweet, so they’re great spread with butter, jam, or even some cranberry chutney…and the Egg Nog Glaze adds a nice touch of sweetness on top!

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Chocolate Peppermint Muffins with Peppermint Glaze

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Chocolate and peppermint is a great combination for the holidays! I was wanting to make a Christmasy kind of muffin, so I thought I’d experiment a little with chocolate and peppermint and I came up with this Chocolate Peppermint Muffin recipe. It’s very rich and chocolatey, with some mini semi-sweet chocolate chips added in for good measure! 😉 And it has a nice, mild peppermint flavor. Topped off with a peppermint glaze and crushed candy canes, this is more of a dessert muffin than a breakfast muffin…but if you want one for breakfast, go ahead…it’s Christmastime, after all! 🙂

CHOCOLATE PEPPERMINT MUFFINS by NancyCreative

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 (6-ounce ) container plain or vanilla yogurt (or about 2/3 cup)
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure peppermint extract
  • 3/4 cup unsweetened cocoa powder (I used Hershey’s®)
  • 1 cup mini semi-sweet chocolate chips
  • Peppermint Glaze (see recipe below)

Preheat oven to 350˚F. Line 12 muffin cups with paper liners; set aside.

In medium bowl, blend flour, baking soda, and salt; set aside.

In large bowl, cream butter and sugar until well blended. Add eggs, 1 at a time, beating well after each addition. Mix in the yogurt, then add the vanilla and peppermint extracts, mixing well. Add the cocoa powder and blend everything well.

Add the flour mixture to the butter/sugar mixture, half the amount at a time, until well blended. Fold in the mini chocolate chips and stir just until the chocolate chips are evenly distributed in batter.

ncChocPepMufs1Spoon mixture into the 12 muffin liners (the muffin batter is thick, so you won’t be able to pour it!). Bake at 350˚F for 22-24 minutes or until toothpick inserted in center comes out clean (your toothpick may not come out totally clean because of the mini chips being in there–you may want to poke your muffin in a couple of places). Let muffins cool in pan for about 5 minutes, then remove to a wire cooling rack to cool completely.

When these are completely cooled, you can add the peppermint glaze…

PEPPERMINT GLAZE

  • 1 1/2 cups powdered sugar
  • 2 1/2 Tablespoons half and half (or milk)
  • 1/8 to 1/4 teaspoon pure peppermint extract
  • 3 regular-size candy canes, crushed (about 1/4 cup)

In medium bowl, blend the powdered sugar with the milk or half and half, stirring until smooth. Add the peppermint extract and blend well. This will be a thicker, creamy glaze. Top each muffin with a spoonful of glaze, then add the crushed candy canes on top…as much or as little as you want.

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There…don’t these look like Christmasy kind of muffins? It’s one of my new favorite flavors now…you just can’t go wrong with chocolate and peppermint!

Do you have a favorite holiday muffin recipe?

Corn Dog Muffins and Clothespins

Corn dogs and clothespins are both kind of nostalgic. And before I had a chance to post the recipe for some Corn Dog Muffins I had made, a friend and I found some quaint old wooden clothespins at an antique store in Eureka Springs this past weekend…so I just had to post a picture of those, too!

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