Breakfast Archives

Category: Breakfast

06
Jul
2020

Fresh Strawberry Muffins

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Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

We love muffins for breakfast in our home! I probably make muffins about twice a month! That might not sound like a lot to you, but since there are only TWO of us at home these days, a dozen muffins go pretty far!

I typically like to freeze some OR give a few to family members or friends, in order to spread out the “muffin love”.

Strawberry muffins always taste wonderful, and I’ve made several different recipe versions over the years. Recently I tried a NEW (to me) recipe, and it was so good, I decided to post it here.

I happily shared several of these muffins with our neighbors, so we didn’t have to eat the entire dozen by ourselves (nobody needs THAT)!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Use FRESH Strawberries

This muffin recipe is very straightforward, and simple to prepare. One catch is that you will need to use FRESH strawberries!

Frozen strawberries become mushy once thawed, and produce too much syrup for this light batter, so using fresh fruit is necessary.

This year has been a bumper crop for our little raised garden bed of strawberries in the backyard! I went out and picked a large amount (in photo below) over the course of two mornings, just to make these delicious, fresh strawberry muffins.

Here’s how to make them.

Make The Muffin Batter

Making the muffin batter is very easy. The first thing you will need to do is cream softened butter with granulated sugar (using an electric or stand mixer) for a couple of minutes.

Add a large egg, and then continue mixing these ingredients until they have been fully combined.

In a medium bowl, sift together all purpose flour, baking powder and salt. Add a little bit of flour mixture to the batter, alternating it with some milk.

Continue to add flour mixture, then some milk, beating a little bit at a time until blended. Add vanilla extract to the batter, and blend.

Add Strawberries – GENTLY!

Now it’s time to add chopped fresh strawberries to the batter. This is where you need to be careful. The strawberries must be gently stirred or folded into the batter.

By gently folding in the strawberries, it will help prevent the muffin batter from turning red (or pink), or possibly looking like a murder scene.

Be Gentle. Stir/Fold only until the strawberries are worked into the batter.

Preparing Fresh Strawberry Muffins For Baking

This recipe will yield 12 muffins. Spray a standard, 12 cup muffin tin (each cup) with non-stick spray OR line each cup with paper muffin liners.

TIP: Lightly spray the paper liners. A co-worker (whose hubby was a professional baker) told me over 25 years ago that he always lightly sprayed paper liners, so I’ve done it ever since, to prevent sticking!

Evenly divide the batter between the prepared muffin cups (they’ll be about 2/3 of the way full). Use a scoop or large spoon to do this.

In a small bowl, mix 1 Tablespoon of granulated sugar with 3/4 teaspoon of ground cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing the mixture evenly.

Once they’re all topped with cinnamon-sugar, your fresh strawberry muffins are ready to bake!

Ready For The Oven

Bake the fresh strawberry muffins in a preheated 400°F oven. The muffins will take between 20-25 minutes to bake.

Because ovens can vary widely in temperature settings (and run hot), it is wise to check the muffins for done-ness at the 20 minute mark.

TIP: You can place a large piece of aluminum foil directly under the muffin tin while baking. If any strawberry juice oozes out and over the edges of the muffin tin, you’ll have an easier cleanup. Mine did not do this, but “just in case”, you might want to consider this useful tip.

You can tell when the muffins are done by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), the muffins are finished baking.

The muffins will be a light golden brown in color. Remove the pan from the oven, and let the muffins rest (still in the pan) for 2-3 minutes.

The Fresh Strawberry Muffins Are Ready To Eat!

Transfer the fresh strawberry muffins to a wire rack, and let them cool a bit. We prefer to eat these muffins just slightly warm, or at room temperature.

The flavor of the strawberries seems to be more prevalent when they are not served totally smokin’ hot. Just my experience!

I sure hope you have the opportunity to try these yummy fresh strawberry muffins. If you store them in an airtight container, they will keep for 2-3 days.

Fresh strawberry muffins also freeze well (for 1-2 months), IF you have any leftovers. They are so good, you might not have any leftovers. Amen.

Thanks for stopping by, and I hope you come back soon. Take care, be kind to others, and have a wonderful day. There are a lot of hurting people out there that might just need YOU to encourage them today.

Looking For More MUFFIN Recipes?

You can find all of my muffin recipes in the Recipe Index, located at the top of the page, I have quite a few you might enjoy, including:

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Recipe adapted from: Monica, at: oldermommystillyummy.com/strawberry-muffins/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Fresh Strawberry Muffins

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

Make a dozen delicious fresh strawberry muffins for those you love. They are cinnamon-sugar topped, and bursting with FRESH, juicy strawberries.

Category: Breakfast, Snack

Cuisine: American

Keyword: fresh strawberry muffins

Servings: 12 muffins

Calories Per Serving: 214 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

½ cup butter , softened
¾ cup granulated sugar
1 large egg
2 cups all purpose flour
½ teaspoon salt
2 teaspoons baking powder
½ cup milk
¾ teaspoon vanilla extract
1½ cups chopped fresh strawberries
1 Tablespoon granulated sugar (for topping)
¾ teaspoon ground cinnamon (for topping)

US Customary - Metric

Instructions

Preheat oven to 400°F. Spray a standard 12 cup muffin tin with non-stick spray, or insert paper liners into each muffin cup.
Use electric mixer to cream softened butter with granulated sugar (1-2 minutes). Add egg; continue mixing until fully combined.
In a medium bowl, sift flour, baking powder and salt together. Add flour mixture and milk to the batter, a little at a time (alternating between the two), beating after each addition. Add vanilla extract, and mix well. Remove mixer. Gently stir or fold chopped strawberries into batter. Stir only until strawberries are incorporated into the batter. Evenly divide batter between 12 prepared muffin cups (they will be about 2/3 of the way full).
In a small bowl, combine 1 Tablespoon granulated sugar with ¾ teaspoon cinnamon. Sprinkle this cinnamon-sugar mixture over the top of each muffin, dividing mixture evenly between the 12 muffins.
Bake muffins in preheated 400°F oven for 20-25 minutes. Check for done-ness at the 20 minute mark, by inserting a toothpick into the center of a muffin. If it comes out clean (free of batter), muffins are done. Muffins will be light golden brown in color. Remove pan from oven; let muffins cool (still in pan) for 2-3 minutes. Transfer muffins to a wire rack to finish cooling before serving. Enjoy!

Nutrition Facts

Fresh Strawberry Muffins

Amount Per Serving (1 muffin)

Calories 214 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 36mg12%

Sodium 176mg8%

Potassium 138mg4%

Carbohydrates 32g11%

Fiber 1g4%

Sugar 15g17%

Protein 3g6%

Vitamin A 278IU6%

Vitamin C 11mg13%

Calcium 53mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

27
Jun
2020

Coconut Pineapple Smoothie

categories: Beverages, Breakfast

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Enjoy a simple, delicious Coconut Pineapple Smoothie, made w/ coconut Greek yogurt, banana, pineapple, and coconut milk (or other refrigerated milk).

Well, well, well… Summer is almost here! I don’t know about you, but when it’s hot outside, I enjoy a cold fruit smoothie for breakfast or a snack. Thick, cold and creamy, and full of flavor, this coconut pineapple smoothie with only 4 ingredients is a personal favorite of mine!

One of the other COOL things about this smoothie is that it can also be FROZEN, to enjoy later in the day as a frozen (like ice cream) treat. YUMMO. You can read about that further down in this post. Here’s how to make this delicious smoothie:

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

What’s IN This Smoothie?

This coconut pineapple smoothie only has 4 basic ingredients, plus an optional garnish. They are: frozen pineapple chunks, a frozen banana, coconut-flavored Greek yogurt, and milk. I love to use refrigerated coconut milk (not the canned kind), but any milk that you enjoy or have on hand will do the trick.

Let’s Get This Blending Party Started

Making the smoothie is a cinch. We ALL KNOW it is not rocket science to make a smoothie, but here’s what ya need to do. Pour the milk into a blender.

Add the frozen pineapple chunks, coconut yogurt and banana (peeled and still frozen). By using frozen banana and pineapple, you will NOT need to add ice (which could water down the drink a bit).

Mix on high speed (pulsing if needed), until the mixture is completely blended, creamy and smooth. TIP: You may need to stop the blender and scrape down the sides a couple of times to make sure the ingredients fully combine.

This usually takes only 1-2 minutes. Once fully blended, your coconut pineapple smoothie is ready to serve.

Ready To Serve The Coconut Pineapple Smoothie!

The recipe will make enough for two medium sized servings, but if you’re really hungry, then by all means go for it, and make it one huge smoothie! It will be really cold, due to the addition of that frozen pineapple and banana.

One of my FAVORITE ways to enjoy this smoothie is to add a small pinch of ground cinnamon to the top of the drink before serving.

I love the little hint of cinnamon flavor. This is absolutely optional, but I highly recommend it, because it looks good and tastes good.

You Can Freeze The Coconut Pineapple Smoothie, Too!

Another way I enjoy this, is to only drink half of the finished smoothie. Then I take the other serving and place it in a sealed freezer-safe container and place it in the freezer for 1 hour or more. This will become an amazing afternoon snack!

Once it has frozen most of the way through, remove it from the freezer, grab a spoon and dig in. It will “feel” like you are eating coconut pineapple ice cream.

When partially frozen, it will have the texture of thick frozen yogurt. Leave it in the freezer longer than a couple hours, and it will become very firm, so you need to let it sit out for 10 minutes or so to soften it up before scooping.

Freezing a portion of the smoothie is a great way to enjoy it in another form, like ice cream You can also freeze it for another day, then let it defrost to drinking consistency, and enjoy round #2 of the smoothie as a beverage.

I hope you enjoy this delicious fruit smoothie recipe, perfect for any time of the day, or any time of the year! Thanks for stopping by. Take care, and have a wonderful day, full of love, hope, and joy.

Looking For More SMOOTHIE Recipes?

You can find all of my smoothie recipes in the Recipe Index, located at the top of the page. A few of our family favorites include:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Coconut Pineapple Smoothie

Prep Time

3 mins

Cook Time

0 mins

Total Time

3 mins

Enjoy a simple, delicious Coconut Pineapple Smoothie, made w/ coconut Greek yogurt, banana, pineapple, and coconut milk (or other refrigerated milk).

Category: Beverage, Breakfast, Snack

Cuisine: All Cuisines

Keyword: coconut pineapple smoothie

Servings: 2

Calories Per Serving: 150 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

5.3 ounces Coconut Greek yogurt (Oikos Triple Threat)
½ cup frozen pineapple chunks (do not thaw)
1 medium frozen banana (do not thaw) , peeled and cut in chunks
½ cup coconut milk or other milk , refrigerated (not canned)
1 pinch ground cinnamon (for garnish-optional)

US Customary - Metric

Instructions

Pour milk into blender. Add frozen pineapple chunks, coconut yogurt and frozen banana chunks. By using frozen banana and pineapple, you will NOT need to add ice (which could water down the drink).
Mix on high speed (pulsing if needed), until mixture is completely blended, creamy and smooth. TIP: You may need to stop the blender and scrape down the sides a couple of times to make sure the ingredients fully combine. Once fully blended, the coconut pineapple smoothie is ready to serve.
Garnish each drink with a pinch of ground cinnamon, if desired. Enjoy!
IF FREEZING: Place smoothie in covered, freezer-safe container. Freeze for 1-2 hours. If freezing longer than that, remove frozen smoothie from freezer about 10 minutes before eating to allow it to soften up a bit.

Nutrition Facts

Coconut Pineapple Smoothie

Amount Per Serving (1 g)

Calories 150 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Cholesterol 3mg1%

Sodium 34mg1%

Potassium 285mg8%

Carbohydrates 30g10%

Fiber 4g17%

Sugar 20g22%

Protein 8g16%

Vitamin A 67IU1%

Vitamin C 11mg13%

Calcium 34mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

02
Jun
2020

Blueberry French Toast Cups

categories: Air Fryer Recipes, Breakfast

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Blueberry French Toast Cups are delicious, single serving breakfast treats that are easy to make, and can be cooked in an air fryer OR in an oven.

If you enjoy the taste of French toast, then I am confident you will also enjoy these blueberry French toast cups! This version of the classic uses overnight-soaked bread cubes in an egg mixture (with lemon zest, maple syrup, cinnamon and vanilla).

With this overnight refrigeration, the bread cubes really soak up some flavor before being cooked in an air fryer OR in a traditional oven. So… yes, you will need to make this recipe up the night BEFORE you want to enjoy it, but the prep time is minimal!

Then, when you wake up the next morning, all you have to do is cook it! BOOM. A wonderful “mini” French toast breakfast for two awaits, filled with juicy blueberries, and served with your choice of powdered sugar and/or maple syrup.

I created this dish after experimenting with (and being inspired by) my recipes for classic French toast and Blueberry and Cream-Cheese Stuffed French Toast. Then I adapted the recipe I came up with, to allow it to be cooked in an oven OR an air fryer.

It turns out like a cute individual serving of French toast “casserole”, and it sure is yummy. Here’s how to make this dish for two:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Preparing The Ingredients

The first thing you will need to do is prepare the ingredients for their overnight “soak”. Generously butter the bottom and sides of 2 oven-safe ramekins. The ramekins I use are a standard size, which is about 4½ wide by 2″ tall.

Cut some (one to two day old- i.e. “stale”) French bread into bite-sized pieces, leaving the crusts ON the bread. Divide the cubes of bread between the 2 ramekins, and then evenly divide and add the fresh blueberries to each dish.

IMPORTANT: The reason for using stale, or one or two day-old bread is that it has hardened somewhat, which will allow it to soak in an egg mixture overnight without it becoming so soggy (as with fresh bread) that it falls apart into MUSH.

Prepare The Egg Mixture

In a medium bowl, place the eggs, vanilla, milk, maple syrup, cinnamon, and lemon zest. Whisk together (with fork or wire whisk) until well blended.

Pour the egg mixture into the ramekins, evenly dividing between the two dishes. The mixture should come to almost the top of the ramekins.

Let Rest Overnight In Refrigerator

Use a spoon or fork to lightly press the bread cubes down into the egg mixture. You will want as many of the bread cubes covered with the liquid as possible.

Cover the ramekins with plastic wrap, and place them in the refrigerator overnight (at least 6 hours). The bread cubes will soak up a lot of the egg mixture overnight.

Remove the ramekins from the fridge about 15 minutes to take some of the chill off before cooking. Remove plastic wrap, and press the bread cubes back down into any remaining liquid.

Cooking Blueberry French Toast Cups In An Air Fryer OR Oven

Now you’re ready to cook the blueberry French toast cups! They can be cooked in an air fryer, or in a traditional oven. My photos reflect the air fryer version. Here is how to cook the French toast cups, using either method:

To Cook In An Air Fryer: Preheat air fryer to 350° F. Place both of the ramekins carefully into air fryer basket, being careful not to spill. Cook for 13 minutes, then reduce the temperature to 250°A, and cook for 3 more minutes, or until a toothpick inserted into the middle comes out free of “batter”. The French toast cups should be nice and golden brown on top.

IMPORTANT: Since air fryer AND oven temps can vary with different manufacturers, be sure to check on your blueberry French toast cups occasionally toward the end of the cooking time, to ensure they do not overcook.

To Cook In An Oven: Preheat oven to 375°F. Bake both of the ramekins for approximately 30 minutes. or until a toothpick inserted into the middle comes out free of “batter”. The French toast cups should be nice and golden brown on top.

Serving Blueberry French Toast Cups

Once the blueberry French toast cups are finished cooking (either method), transfer the ramekins to a wire rack to cool. Sift powdered sugar over the top of each ramekin before serving.

We think they taste best when they have had time to cool a bit, and like to eat them while still warm, but not blazing hot!

My husband likes to eat his right out of the ramekin, with only sifted powdered sugar. I prefer to slide a butter knife around the edges of the ramekin and remove the French toast cup from the ramekin.

Then I place the French toast cup on a plate, and add maple syrup! YUMMO. Both ways to serve it are shown below.

Here’s a peek at the inside of one of the blueberry French toast cups, before I devoured it. The inside was cooked all the way through, and there were an abundance of juicy, warm blueberries. This was a wonderful breakfast treat we both enjoyed.

I hope you have the opportunity to try this recipe. All you have to remember is to prepare it the evening before you want to enjoy it.

A little bit of pre-planning never hurts, and then all you have to do in the morning is cook it and enjoy it! Thanks for stopping by. Take care and have a wonderful day.

Looking For More BREAKFAST Recipes?

You can find all of my breakfast recipes in the Recipe Index, located at the top of the page. I have quite a variety, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Blueberry French Toast Cups

Prep Time

5 mins

Cook Time

16 mins

Total Time

21 mins

Blueberry French Toast Cups are delicious, single serving breakfast treats that are easy to make, and can be cooked in an air fryer OR in an oven.

Category: Breakfast

Cuisine: American

Keyword: blueberry french toast cups

Servings: 2

Calories Per Serving: 431 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons butter , softened (to butter ramekins)
2 cups stale Italian bread , cut into bite sized cubes
3 large eggs
1 cup milk
2 Tablespoons maple syrup , can substitute pancake syrup if necessary
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
½ lemon (zest from) , only use the lemon zest
½ cup fresh blueberries
powdered sugar and maple syrup , as desired for serving

US Customary - Metric

Instructions

Generously butter bottom/sides of 2 oven-safe ramekins. Cut 1-2 day-old french bread into bite-sized pieces, leaving crusts ON. Divide bread cubes between 2 ramekins; then add blueberries.
In a medium bowl, whisk eggs, vanilla, milk, maple syrup, cinnamon and lemon zest until mixed well. Pour egg mixture evenly into ramekins, dividing between both. Mixture should come to almost the top of dish. Use a spoon/fork to lightly press the bread cubes down into egg mixture to cover as much of the bread cubes as possible.
Cover ramekins with plastic wrap. Chill in refrigerator overnight (at least 6 hours). Remove from fridge for 10-15 minutes before cooking, to take some chill off. Remove plastic wrap. Press bread cubes back down into any remaining liquid.
To Cook In An Air Fryer: Preheat air fryer to 350° F. Place both ramekins carefully into air fryer basket, being careful not to spill. Cook for 13 minutes; reduce temperature to 250°F, Cook 3 more minutes, or until a toothpick inserted into the middle comes out free of "batter". They should be nicely browned on top.
IMPORTANT: Since air fryer AND oven temps can vary, be sure to check on your French toast cups occasionally, so they do not undercook OR overcook.
To Cook In An Oven: Preheat oven to 375°F. Bake both ramekins for approximately 30 minutes. or until a toothpick inserted into the middle comes out free of "batter". The French toast cups should be nicely browned on top.
Transfer ramekins to a wire rack to cool for 10-12 minutes. Sift powdered sugar over the top before serving. Serve with maple syrup, if desired.

Recipe Notes

NOTE: Caloric calculation does not include powdered sugar or maple syrup, which are optional and used for serving.

Nutrition Facts

Blueberry French Toast Cups

Amount Per Serving (1 g)

Calories 431 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 11g69%

Cholesterol 296mg99%

Sodium 300mg13%

Potassium 415mg12%

Carbohydrates 41g14%

Fiber 2g8%

Sugar 31g34%

Protein 16g32%

Vitamin A 761IU15%

Vitamin C 6mg7%

Calcium 211mg21%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

12
May
2020

Apple Cinnamon Baked Doughnuts

categories: Breads, Breakfast, Doughnuts/Pastries

57 Shares

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Make 18 delicious apple cinnamon baked doughnuts topped with cinnamon sugar. An easy to make treat for breakfast or snacks for family or friends.

Do you enjoy baked doughnuts? You know, the kind that you don’t have to deep fry in oil? Well we do! Our favorite doughnuts are (truthfully) the deep-“fried” kind you get at a doughnut shop. BUT… after finding our local doughnut shop closed due to the pandemic, I decided to make my own at home. The result was delicious apple cinnamon BAKED doughnuts, made in my cute little doughnut pan!

You will need to have a doughnut pan for this recipe. The little “6 doughnut” one I use was purchased online (Amazon) several years ago very inexpensively. My pan only makes 6 baked doughnuts, so I made 3 batches, since this recipe yields 18 doughnuts. We gave 6 to our son for his birthday, 6 to our other son to devour, and we enjoyed the other 6! They are so easy to make… here’s how:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Batter

Before making the batter, preheat your oven to 350°F. Prepare the dry ingredients by sifting flour, baking powder, baking soda, and cinnamon into a large bowl. Add the brown sugar, and whisk these ingredients together.

In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until combined. Pour the wet ingredients into the large bowl with the dry ingredients. Whisk or stir well, to fully combine the batter ingredients.

Once the batter has been combined, add the apple pie filling, and stir it in. I was able to use some of my home-canned apple pie filling. This is now the finished batter for the apple cinnamon baked doughnuts.

Bake The Doughnuts

Spoon or pipe the batter into a greased doughnut pan. I used a spoon to fill the “wells” of the pan, but you can use a large piping bag to fill them, if desired. Fill each doughnut “well” 3/4 full, and spread the batter evenly. Because this recipe makes 18 doughnuts, you will need to make a couple batches, if you only have one pan, like me!

Bake the doughnuts at 350°F for 11-12 minutes (mine took 12), until a toothpick inserted into the middle comes out clean. The doughnuts will be light golden brown. Remove the pan from the oven and place on a wire rack. After a couple minutes, remove the doughnuts from the pan. I inverted the pan to release the doughnuts, then let them cool slightly on the wire rack.

Repeat process with remaining batter, washing and re-greasing pan after each batch of doughnuts.

Adding The Topping To The Apple Cinnamon Baked Doughnuts

For the doughnut topping, melt butter in a small bowl. Combine granulated sugar and ground cinnamon in another bowl (that is large enough to hold a doughnut)/ While the doughnuts are still warm (after each batch), brush the top of the doughnut with melted butter.

Immediately place the buttered side of the doughnut into the cinnamon sugar mixture, Coat the top surface of the doughnut with the mixture, and then place doughnut back onto a wire rack to finish cooling. When all the doughnuts have been covered with topping, dip each one of them back into the cinnamon sugar mixture for a second coat.

Follow this process until all of the doughnuts have been baked and double dipped in the cinnamon sugar mixture. Now the apple cinnamon baked doughnuts are ready to EAT! (insert my smiley face here… ha ha!) In the photo below, you can see the doughnuts after the FIRST cinnamon sugar dipping.

Here are four of the finished doughnuts on a plate, just begging to be eaten. See all the double dipped cinnamon sugar topping on each one? I saved one for you. Go ahead, take the one you want, and enjoy it. Oh yeah… these doughnuts are good!

I hope you have a chance to try these easy, but yummy apple cinnamon baked doughnuts. Thank you for stopping by, and I hope you have a really GOOD day. Take care.

Looking For More DOUGHNUT recipes?

You can find all of my doughnut recipes in the Recipe Index, located at the top of the page. I have several, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe adapted from: Lyuba, at https://www.willcookforsmiles.com/apple-pie-baked-doughnuts/

0 from 0 votes

Apple Cinnamon Baked Doughnuts

Prep Time

15 mins

Cook Time

12 mins

Total Time

27 mins

Make 18 delicious apple cinnamon baked doughnuts topped with cinnamon sugar. An easy to make treat for breakfast or snacks for family or friends.

Category: Breakfast, Snack

Cuisine: American

Keyword: apple cinnamon baked doughnuts

Servings: 18

Calories Per Serving: 139 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Doughnuts:

1½ cups all purpose flour
¾ cup brown sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¾ cup apple pie filling
¾ cup buttermilk
2 large eggs
3 Tablespoons butter (salted) , melted
1 teaspoon vanilla extract

For Doughnut Topping:

1½ Tablespoons butter , melted
⅓ cup white granulated sugar
1 Tablespoon ground cinnamon

US Customary - Metric

Instructions

Preheat oven to 350°F

Make The Batter:

Sift flour, baking powder, baking soda, and cinnamon into a large bowl. Add brown sugar, and whisk together. In a separate bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until combined. Pour wet ingredients into dry ingredients. Whisk or stir well, to fully combine. Add apple pie filling, and stir until fully incorporated.

Bake The Doughnuts:

Spoon or pipe batter into a greased doughnut pan. Fill each doughnut "well" 3/4 full, and spread batter evenly. You may need to make a couple batches, if you only have one pan, like me. Bake at 350°F for 11-12 minutes (mine took 12), until golden brown and a toothpick inserted into the middle comes out clean. Transfer pan from oven to a wire rack. After 2 minutes, remove doughnuts from pan. I inverted the pan to release doughnuts, then let them cool slightly on the wire rack before adding the cinnamon sugar topping. Repeat process with remaining batter, washing and re-greasing pan after each additional batch of doughnuts.

Add Cinnamon Sugar Topping While Doughnuts Are Still Warm:

Place melted butter in a small bowl. In a separate bowl (large enough for a doughnut), combine granulated sugar and ground cinnamon. While doughnuts are still warm (after each batch), brush the top of the doughnut with melted butter. Immediately place buttered side of doughnut into cinnamon sugar mix. Coat the top surface of the doughnut with the mix, and then place doughnut back onto wire rack to finish cooling. When all doughnuts have been covered with topping, dip each one back into the cinnamon sugar mixture for a second time. Once doughnuts are double-dipped with topping, they're ready to eat! Enjoy.

Nutrition Facts

Apple Cinnamon Baked Doughnuts

Amount Per Serving (1 g)

Calories 139 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Cholesterol 29mg10%

Sodium 82mg4%

Potassium 83mg2%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 15g17%

Protein 2g4%

Vitamin A 134IU3%

Vitamin C 1mg1%

Calcium 44mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Apr
2020

Air Fryer Bacon

categories: Air Fryer Recipes, Bacon, Breakfast

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Have an air fryer? Learn how easy it is to make crispy air fryer bacon in just a few minutes, using this method of cooking it with super-heated air!

I don’t know about you, but we LOVE bacon! Really, really love bacon. Amen! For most of our married life, I’ve cooked bacon slices in a large skillet on our stove top.

I’ve also cooked bacon in the oven (see how to do this in my blog post here).

With the addition of an air fryer (thanks to birthday gift cards), now we’ve started cooking bacon in our Cosori air fryer. It’s easy. Here’s how to make air fryer bacon.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Get Ready, Get Set… Go!

Preheat your air fryer to 400°F. This will take a 2-3 minutes to bring the air fryer to temperature. While the machine is preheating, separate the strips of bacon.

Time To Cook Some Air Fryer Bacon!

Lay the strips of bacon in the basket of the air fryer. I have had the best results when I keep the bacon strips in a single layer, so that is what I recommend.

You might have to cook the bacon in batches, if you are making a large amount.

I typically use a thick cut of bacon, so if using very thin slices, keep a close eye on your air fryer bacon, to make sure you don’t overcook it!

Thin slices will take less time to cook, so remember that, once they start cooking, and adjust times as necessary!

Cook the air fryer bacon at 400°F for 10 minutes. Halfway through the cooking time, turn the bacon strips to the other side, and then continue cooking.

NOTE: Since air fryers tend to vary quite a bit, temperature-wise, I recommend checking the bacon occasionally, to ensure it cooks thoroughly, but doesn’t overcook!

The thick slices of bacon I used were done in 10 minutes of total cooking time (5 minutes per side).

The photo below shows what the air fryer bacon looked like after 5 minutes. This is right after I turned the bacon over to cook the other side.

You can see how browned it already is, after 5 minutes. Again, remember that your bacon might cook cooler or hotter, depending on the type of air fryer you use.

Time To Eat Some Air Fryer BACON!

When the bacon has finished cooking, transfer the slices to paper towels. The paper towels will help to absorb any accumulated bacon grease.

After that is done, these crisp pieces of yummy bacon are ready to enjoy! Don’t they look good? Well guess what? They WERE Good!

We enjoyed the bacon with some scrambled eggs, and a biscuit! It was nice to be able to scramble the eggs, without having to cook bacon in a skillet at the same time!

Making bacon in an air fryer is really easy, and I hope you will consider trying it, also! Take care, thanks for stopping by, and I sincerely hope you have a great day.

Looking For More AIR FRYER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several air fryer recipes, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Bacon

Prep Time

4 mins

Cook Time

10 mins

Total Time

14 mins

Have an air fryer? Learn how easy it is to make crispy air fryer bacon in just a few minutes, using this method of cooking it with super-heated air!

Category: Breakfast, Brunch, Side Dish

Cuisine: American

Keyword: air fryer bacon

Servings: 6 slices

Calories Per Serving: 92 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 slices bacon , preferably thick cut bacon

US Customary - Metric

Instructions

Preheat air fryer to 400°F. This will take about 2-3 minutes. While machine preheats, separate strips of bacon.
Lay bacon strips in basket of air fryer. Try to keep them in a single layer. You might have to cook bacon in batches, if you're making a large amount. If using thin slices, keep a close eye on it, to make sure you don't overcook it! Thin slices will take less time to cook, so adjust time as necessary!
Cook air fryer bacon at 400°F for 10 minutes total. Halfway through cooking time, turn bacon strips to other side, and continue cooking. NOTE: Since air fryers tend to vary quite a bit temperature-wise, I recommend checking bacon occasionally, to ensure it cooks thoroughly, but doesn't overcook! When finished cooking, transfer bacon slices to paper towels, to absorb any accumulated bacon grease. Serve, and enjoy!

Nutrition Facts

Air Fryer Bacon

Amount Per Serving (1 g)

Calories 92 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 3g19%

Cholesterol 15mg5%

Sodium 146mg6%

Potassium 44mg1%

Carbohydrates 1g0%

Protein 3g6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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03
Apr
2020

Chocolate Chip Banana Nut Muffins

categories: Breads, Breakfast, Muffins

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Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!

Well… here we are, in the first week of being advised to basically confine ourselves to our homes for two weeks due to the coronavirus that is spreading rapidly around the entire world! We are rightfully concerned, but not overly dismayed or fearful, because our trust is ultimately in God, so we have great HOPE, in spite of circumstances! Our future is secure, no matter what happens, and for that, we are truly GRATEFUL!

If you’re like me, you still want to make sure you have adequate food prepared in a time like this. Muffins are a great way (with not too many ingredients) to provide an easy, tasty breakfast or snack for yourself or other family members!

So, I decided to make a batch of chocolate chip banana nut muffins to have around, because I had the ingredients in our pantry. I’ve made them for years using my Mom’s banana nut bread recipe, with a couple slight modifications! These muffins are easily made with fairly common ingredients, so I thought I would share this family-friendly recipe to all who might want it!

Scroll Down For A Printable Recipe Card At the Bottom Of The Page

Making The Muffin Batter Is EASY!

While you make the muffin batter, preheat your oven to 350°F. Sift the flour, baking powder, baking soda, salt and granulated sugar into a large mixing bowl. Add the miniature chocolate chips and chopped pecans to the bowl.

In a separate bowl, mix together three very ripe bananas, an egg, and the vegetable oil. Use a fork to mash the bananas very well, and combine the wet ingredients until fully incorporated.

Combine The Wet And Dry Ingredients

Pour the banana/egg/oil mixture into the large mixing bowl with the dry ingredients. Stir this very well, to fully combine all the batter ingredients. The muffin batter will be fairly thick, once done.

Time To Bake The Chocolate Chip Banana Nut Muffins!

Okay… now it’s time to get these chocolate chip banana nut muffins in the oven to bake! Place paper cupcake liners into the muffin tin holders. NOTE: If you do not have paper liners, no worries. Simply lightly spray each muffin “well” with non-stick baking spray or grease well.

Fill each muffin holder about 3/4 of the way full with the batter. You should have enough batter to make 12 chocolate chip banana nut muffins! Place the muffins into your preheated 350°F. oven, and bake between 25-30 minutes.

The muffins are done when golden brown and a toothpick inserted into the middle comes out clean. Check them at 25 minutes for done-ness, because oven temps can vary greatly, and you do not want dry muffins! Mine were perfect when cooked for 25 minutes.

Let Cool A Bit, Then It’s Time To EAT!

Remove the muffins from the oven and pan once done, and let them cool on a wire rack for a few minutes before serving. If you are NOT using paper liners, let the muffins cool for 5-6 minutes BEFORE attempting to remove them from the pan.

Once they have cooled down a few minutes, they are ready to eat! Slice one open, add butter if that’s your thing, and enjoy these absolutely delicious chocolate chip banana nut muffins!

I truly hope you enjoy these muffins for your family breakfast or just as a yummy snack! They sure are GOOD! Have a blessed day, friends.

Looking For More MUFFIN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many muffin recipes you might enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Adapted From: my mom’s recipe for banana nut bread

0 from 0 votes

Chocolate Chip Banana Nut Muffins

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Make 12 delicious chocolate chip banana nut muffins in almost no time at all! These EASY to make muffins are perfect for breakfast or a mid-day snack!

Category: Breakfast, Snack

Cuisine: American

Keyword: chocolate chip banana nut muffins

Servings: 12

Calories Per Serving: 295 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup granulated sugar
1 cup pecans or walnuts , chopped
½ cup mini chocolate chips (semi-sweet) *can substitute regular sized
1 large egg
¼ cup vegetable oil
3 medium bananas (very ripe)
1 Tablespoon fresh lemon juice

US Customary - Metric

Instructions

Preheat oven to 350°F. Sift flour, baking powder, baking soda, salt and granulated sugar into a large mixing bowl. Add chocolate chips and chopped pecans to the bowl.
In a separate bowl, mix together bananas, egg, and vegetable oil. Use a fork to mash the bananas very well, and mix wet ingredients until fully incorporated. Add banana mixture to the dry ingredients. Stir well, to fully combine batter ingredients. Batter will be fairly thick,
Place paper liners into the muffin tin. NOTE: If you don't have paper liners, lightly spray each muffin "well" with non-stick baking spray, or grease well. Fill each muffin holder 3/4 of the way full with the batter. You should have enough batter to make 12 muffins! Bake at 350°F. between 25-30 minutes. Muffins are done when golden brown and a toothpick inserted into the middle comes out clean. Check them at 25 minutesfor done-ness, because oven temps can vary greatly, and you do not want dry muffins!
Remove muffins from oven and pan once done, and let them cool on a wire rack for a few minutes before serving. NOTE: If you are NOT using paper liners, let muffins cool 5-6 minutes BEFORE attempting to remove them from pan. After they've cooled a few minutes, they're ready to eat! Enjoy!

Nutrition Facts

Chocolate Chip Banana Nut Muffins

Amount Per Serving (1 muffin)

Calories 295 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 7g44%

Cholesterol 18mg6%

Sodium 200mg9%

Potassium 291mg8%

Carbohydrates 38g13%

Fiber 3g13%

Sugar 16g18%

Protein 4g8%

Vitamin A 54IU1%

Vitamin C 3mg4%

Calcium 48mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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20
Mar
2020

Zucchini Nut Bread

categories: Breads, Breakfast, From Our Veggie Garden, Vegetable Dishes

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This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!

My husband and I are spending “quality time” staying at home during the ongoing viral health scare currently spreading it’s reach around the world. A few days ago I decided to make a couple loaves of my old “stand by” zucchini nut bread recipe to have around the house, for us to enjoy for breakfast or an afternoon snack, as we “hunker down”.

This delicious recipe makes two standard sized loaves of zucchini bread, which equals out to about 16 slices. Since it is a very easy recipe to prepare, it was a fantastic way to use one of my large zucchinis in the fridge, to make several breakfasts (or snacks). This is a wonderful slightly sweet, cinnamon spiced bread, and it tastes wonderful! Here’s how to make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Batter For Zucchini Nut Bread

Place the eggs in a large mixing bowl (or the base of a stand mixer), and lightly beat them. Add granulated sugar, vegetable oil, and vanilla extract to the eggs. Mix well (with stand mixer or hand held electric mixer), to fully combine these “wet ingredients”.

Preparing The Zucchini

Grate the zucchini onto absorbent paper towels, leaving the peel ON. Once you’re finished grating, lightly press the zucchini with more paper towels, to dry the zucchini and remove LOTS of moisture.

Add the grated zucchini to the wet ingredients in the bowl, and beat again, just until the ingredients are combined.

Now add the dry ingredients (flour/cinnamon/salt/baking soda and baking powder) to the wet ingredients, and mix until everything is combined. If using a stand mixer, once the ingredients are fully combined, remove the bowl from the base.

STIR in the chopped pecans (or walnuts, if using). Whoo Hoo… that’s it! Now the batter for your zucchini nut bread is ready to bake!

Baking The Zucchini Nut Bread

Lightly grease or spray two 9×5″ bread loaf pans on the bottom and sides. Divide the zucchini nut bread batter between the two pans. Place the pans on the middle rack in a preheated 325°F oven. Bake for 1 hour, or until a toothpick inserted into the top of the bread comes out clean.

Remove the baking pans to a wire rack and let cool for 10-15 minutes, before attempting to remove the zucchini nut bread from the pan. When ready to remove, run a butter knife around the edges of the pan, then turn pan over, to release the bread.

Time To Slice The Bread And EAT!

Once the bread has been removed from the pan, and has cooled slightly, you can slice into this yummy treat, and serve it! We always enjoy cutting a slice of zucchini nut bread, and eating it with some butter spread on it. YUM! It’s so good, and has a slight cinnamon flavor, too!

CAN YOU FREEZE THIS BREAD? YES!!!! We usually eat one loaf and freeze the other. If freezing, let the loaf (or loaves) completely cool down. Once cool, wrap each loaf tightly in plastic wrap, and then in aluminum foil, and store in the freezer, to have a loaf to enjoy another time!

Hope you enjoy this recipe for zucchini nut bread! Thank you for taking the time to stop by for a visit. Have a wonderful day, even if circumstances look less than optimal. Beauty and joy can be found all around, if you earnestly seek to find it. May God bless you (and those you love) with good health and deep love for each other. Hang in there!

Looking For Other BREAD Recipes?

You can find all of my bread recipes in the Recipe Index, located at the top of the page. I have quite a few, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown (found in an old recipe box many years ago, handwritten on a 3×5 index card)

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Zucchini Nut Bread

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

This simple recipe for zucchini nut bread yields two standard-sized loaves. The bread is EASY to make (honest!), and tastes absolutely delicious!

Category: Bread, Breakfast, Snack

Cuisine: American

Keyword: zucchini nut bread

Servings: 16 (2 loaves)

Calories Per Serving: 263 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 large eggs , lightly beaten
2 cups granulated sugar
1 cup vegetable oil
3 teaspoons vanilla extract
2 cups unpeeled, grated zucchini (approx. 1 large zucchini)
3 cups all purpose flour
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¼ teaspoon baking powder
1 cup chopped pecans (or walnuts)
non stick spray or grease (for pans)

US Customary - Metric

Instructions

Preheat oven to 325°F. Grease or spray two 9x5 loaf pans on the bottom and sides. Set aside.
Place eggs in large mixing bowl (or the base of a stand mixer), and beat lightly. Add granulated sugar, vegetable oil and vanilla. Mix well (with stand mixer or hand held electric mixer), to combine.
Grate unpeeled zucchini onto absorbent paper towels. Once done, press zucchini with more paper towels, to remove LOTS of moisture. Add zucchini to wet ingredients in bowl, and beat again, just until incorporated. Add flour/cinnamon/salt/baking soda and baking powder, and mix until everything is combined. STIR in the chopped pecans (or walnuts, if using).
Divide batter between two greased loaf pans. Place pans on middle rack in preheated oven. Bake for 1 hour, or until a toothpick inserted into top of the bread comes out clean. Transfer baking pans to a wire rack; let cool 10-15 minutes, before attempting to remove bread. To remove, run a butter knife around the edges of the pan, then turn pan over, to release bread. Let cool (if desired), then slice and enjoy!

Recipe Notes

NOTE: If freezing, let bread cool completely. Wrap loaf in plastic wrap, then in aluminum foil, and store in freezer.

Nutrition Facts

Zucchini Nut Bread

Amount Per Serving (1 slice (1/16th of total))

Calories 263 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 2g13%

Cholesterol 40mg13%

Sodium 231mg10%

Potassium 119mg3%

Carbohydrates 45g15%

Fiber 1g4%

Sugar 26g29%

Protein 5g10%

Vitamin A 88IU2%

Vitamin C 3mg4%

Calcium 26mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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14
Feb
2020

Chocolate Espresso Muffins (Air Fryer)

categories: Air Fryer Recipes, Breakfast, Muffins

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Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!

Today I want to share a delicious recipe for yummy chocolate espresso muffins COOKED IN AN AIR FRYER! These muffins are ridiculously EASY to make, and taste really GOOD! I’ve also included directions for preparing them in an oven (see recipe card below), in case you don’t have access to an air fryer.

We are sure enjoying the air fryer I ordered last year using gift cards I was given for my birthday. In air fryers, highly heated air cooks all types of food, and gives it the “effect” of frying without having to use lots of cooking oil. I found this particular recipe in the cookbook that came along with the Cosori air fryer I got last year.

Scroll Down For A Printable Recipe Cad At the Bottom Of the Page

TRUE STORY OF MUFFIN FAILURE!

When I first got my air fryer last year, I’m embarrassed to tell you this, BUT I made these muffins without a muffin tin! I filled up paper liners (cause the cookbook said to fill up the muffin cups, and paper liners are KINDA muffin cups, right?), then cooked them. Probably one of the dumbest things I’ve ever done in the kitchen!

I had NO idea what I was doing with this newfangled air fryer thing of mine! BIG MISTAKE! They cooked all right, but came out looking like hard chocolate hockey pucks! Ugh. Seriously… the batter had spread and flattened way out in the paper liners (probably begging for mercy). True Story. I was mortified! Into the trash they went.

**Moral of That Sad Story: Don’t Be Like ME. When making muffins in an air fryer, you will need to have muffin tins that fit in the basket of your air fryer. DUH. The End.** Once I figured it out, there have been no problems with ’em ever since! The ones I have hold 4 muffins each (I ordered them online). This recipe yields 8 muffins, so I cooked them in 2 batches!

Time To Make The Batter For Chocolate Espresso Muffins!

Measure all purpose flour, sugar, cocoa powder, espresso powder (or instant coffee), baking powder, salt and baking soda into a medium sized bowl. Whisk these “dry” ingredients together to fully combine them.

In a separate bowl, whisk together the milk, egg, vanilla extract, oil and vinegar. Once combined, pour these “wet” ingredients into the bowl with the “dry” ingredients. Whisk well, to fully incorporate all ingredients. THIS is your batter for the chocolate espresso muffins! EASY!

Prepare To Cook The Chocolate Espresso Muffins In The Air Fryer

You will need muffin tins that are small enough to fit in your air fryer. Spray the muffin cups with non-stick cooking spray OR fill with paper liners, and then lightly spray. Divide the batter between 8 muffin cups. Each muffin cup should be about 3/4 of the way full.

Cooking The Muffins In An Air Fryer

Preheat the air fryer to 300°F. Once the air fryer is preheated, quickly but carefully put your filled muffin tin into the basket. Be careful, because the air fryer is hot at this point!

Cook the chocolate espresso muffins at 300°F for 15 minutes. I recommend checking on them for “done-ness” at the 13 minute mark. Pause the machine and check by inserting a toothpick into the top center of a muffin. Continue to cook until done. This is important because temperatures can vary between different brands of air fryers.

This is how the muffins looks like after cooking them in the air fryer. A little wonky at times (this was my 3rd batch), but absolutely delicious! Transfer the muffins from the pans to a wire rack to cool. Pop the remaining batch of muffins into the air fryer, and then you’re done!

Ready To Enjoy These Muffins!

The photo below shows one of the chocolate espresso muffins, sliced in half. The inside is perfectly cooked! This was a fun way to make breakfast muffins… in an air fryer… who knew?

Can Chocolate Espresso Muffins Be Baked In An OVEN?

Yes! If you do not have access to an air fryer, these muffins can be baked in a traditional oven. They will only take a few minutes more to bake! Prepare the batter using the instructions below (in the recipe card). Cook them in a 375°F oven for between 15 and 20 minutes. Insert a toothpick into the center of the muffin to check for doneness. If it comes out clean, they are ready!

Thanks for visiting! Hope you enjoy these yummy tasting muffins. If you enjoy muffins, you will enjoy my recipes for cranberry orange muffins, dark chocolate almond chia muffins, and many others listed in the Recipe Index at the top of the page. I hope you have a wonderful day, friends. Make it a good one!

Looking For More AIR FRYER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several air fryer recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: “Cosori Air Fryer Recipes”, (this recipe booklet came with the purchase of my Cosori air fryer), page 108

0 from 0 votes

Chocolate Espresso Muffins (Air Fryer)

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

Chocolate Espresso Muffins are a cinch to make in an Air Fryer! These delicious breakfast or snack treats take 25 minutes, from start to finish!

Category: Breakfast, Snack

Cuisine: American

Keyword: chocolate espresso muffins

Servings: 8 muffins

Calories Per Serving: 247 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup all purpose flour
¾ cup light brown sugar
½ cup cocoa powder
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon espresso powder *see Notes Section
½ teaspoon baking soda
1 large eggs
¾ cup milk
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
⅓ cup vegetable oil
non stick cooking spray

US Customary - Metric

Instructions

Measure flour, sugar, cocoa powder, espresso powder (or instant coffee), baking powder, salt and baking soda into a medium sized bowl. Whisk together to fully combine.
In a separate bowl, whisk together milk, egg, vanilla, oil and vinegar. Once combined, pour into the bowl with the flour, cocoa powder, etc. Whisk well, to fully mix ingredients, and remove any lumps in the batter.
You will need muffin tins small enough to fit your air fryer basket. Spray muffin cups with non-stick cooking spray OR fill with paper liners, and then lightly spray. Divide batter between 8 muffin cups. Each muffin cup should be about 3/4 of the way full.

For Air Fryer:

Preheat air fryer to 300°F. Once preheated, quickly but carefully place filled muffin tin into the basket. Be careful, because air fryer is hot! Cook at 300°F for 15 minutes. Check for "done-ness" at the 13 minute mark. Pause machine and check, by inserting a toothpick into center of a muffin. Continue to cook until done, and toothpick comes out clean. Transfer pan from air fryer basket to a wire rack to cool. Let cool for 5 minutes, before removing muffins from pan. Cook remaining batch of muffins, and enjoy, once cooled to room temperature!

For Oven:

Prepare muffins following instructions above. Cook muffins at 375°F for 15-20 minutes. Insert a toothpick into center of the muffin to check for doneness. If it comes out clean, they are ready! Let cool for 5 minutes before removing them from pan.

Recipe Notes

**No espresso powder? Substitute 3/4 teaspoon finely ground instant coffee granules!**

Nutrition Facts

Chocolate Espresso Muffins (Air Fryer)

Amount Per Serving (1 muffin)

Calories 247 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 8g50%

Cholesterol 27mg9%

Sodium 241mg10%

Potassium 194mg6%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 21g23%

Protein 4g8%

Vitamin A 82IU2%

Calcium 69mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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04
Oct
2019

Vanilla Glazed Pear Bread

categories: Breads, Breakfast

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Make a large, delicious loaf of Vanilla Glazed Pear Bread, or use the recipe to make 12 muffins, filled with fresh pears & topped with a sweet glaze!

Once the weather begins to cool, I start thinking of the many “cool weather” dishes I can make! In the summer when it is hot here, I find I don’t bake as much, because I don’t want to heat up the kitchen. But cool mornings in Fall? Now THAT is another story!

The original recipe for this delicious vanilla glazed pear bread was for pear muffins, but I decided to tweak the recipe into a loaf of bread. Now if you prefer muffins, then by all means… go for it! The recipe will yield 12 muffins or one 9″x5″ loaf! Making this bread (or muffins) is very easy! Here’s how to make it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prep The Pears

There is no need to peel the pears, so that makes this dish even easier! Slice the pears in half, lengthwise, and then remove the stem and core. I use a melon baller to do this, but a spoon works wonderfully, too!

Once that is done, thinly slice the pears, and then cut each slice into small cubes. Place the pears into a large mixing bowl. Add ground cinnamon, granulated sugar, and fresh squeezed lemon juice to the pears, and stir the ingredients gently together. Set the bowl aside.

Prepare The Batter For Vanilla Glazed Pear Bread

In a separate small bowl, combine the sour cream, egg, 1 teaspoon of vanilla extract, and the milk. Whisk these together to form a thin batter, and set aside.

Sift flour baking powder, baking soda and salt together into another large mixing bowl. Use a spoon (or your fingers) to make a deep well in the middle.

Pour some of the batter and some of the pears into the well. Note: Do this in small batches! Stir to blend, and then gradually add in more batter and fruit. Repeat until everything has been added, and only stir until it is just barely blended together. Don’t over mix! Your finished batter will end up being very thick.

Time To Bake The Vanilla Glazed Pear Bread

Once batter is ready, it is time to bake the vanilla glazed pear bread. Spray bottom and sides of a 9″x5″ bread pan (or muffin tin if making muffins) with non-stick cooking spray. Spoon the batter into pan and spread evenly. Lightly sprinkle the batter with cinnamon, if desired (optional).

If making muffins, fill the tins about 2/3 full. Place the loaf (or muffin) pan into a preheated 375° F oven. Bake for 30-35 minutes, or until the tops of the bread loaf or muffins are golden brown. Test them at the 30 minute mark by inserting a toothpick into the center. A loaf will usually take the full 35 minutes, but check it at 30, to be safe.

When done, remove the bread (or muffins) from the oven. Let the bread sit in the pan for 5 minutes, and then carefully remove from the pan to a wire rack to finish cooling. I moved mine from the wire rack (after it cooled for 10 minutes to a piece of aluminum foil, for glazing.

Make Vanilla Glaze To Spread On The Pear Bread

While the bread or muffins are cooling, make the vanilla glaze. It’s EASY! Place powdered sugar, ground ginger, cinnamon, vanilla, and warm water in a small bowl. Mix these ingredients together until a spreadable glaze is made.

If your glaze is too thick to spread with a pastry brush, add a teensy bit more water. Spread the vanilla glaze over the entire top of the warm (or completely cooled) bread (or each muffin). Using a pastry brush makes this a very easy task! I glaze the bread after it cooled 10-12 minutes, and let some glaze drip down the sides of the loaf, because I think it looks great that way!

Serve The Vanilla Glazed Pear Bread

Once the bread has cooled, and the glaze has firmed up, the vanilla glazed pear bread is ready to enjoy! Slice the loaf into thin slices, and give it a taste! It is soooo good. Do you see all those pear chunks inside? YUMMO! The loaf will yield about 10 thin slices, so there will be plenty to enjoy with tea or coffee!

We really enjoyed this vanilla glazed pear bread, and I sincerely hope you do, too! It is moist from the fresh fruit, and tastes wonderful! Hope you will consider trying the recipe, and also hope you and those you love will enjoy it as much as we do! Have a great day.

Looking For More Sweet Baked Bread Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few sweet baked bread recipes you might enjoy include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original Recipe Source: https://www.weightwatchers.com/us/recipe/glazed-pear-muffins-1/5626a5f84236657004995e21

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0 from 0 votes

Vanilla Glazed Pear Bread

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Make a large, delicious loaf of Vanilla Glazed Pear Bread, or use the recipe to make 12 muffins, filled with fresh pears & topped with a sweet glaze!

Category: Bread/Breakfast

Cuisine: American

Keyword: vanilla glazed pear bread

Servings: 10

Calories Per Serving: 196 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 large Bosc or Anjou pears , with skin
½ teaspoon cinnamon
⅓ cup granulated sugar
1 teaspoon fresh lemon juice
½ cup sour cream (light or regular)
1 large egg
1 teaspoon vanilla extract , divided
⅓ cup milk (2%, 1% or fat-free)
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

For Vanilla Glaze:

½ cup powdered sugar
¼ teaspoon vanilla extract
¼ teaspoon ground ginger
⅛ teaspoon cinnamon
1 Tablespoon warm water , + more, if necessary

US Customary - Metric

Instructions

Preheat oven to 375°F. Slice pears in half lengthwise, and remove the core. Thinly slice pears; cut each slice into small cubes. Put pears in a large bowl. Add ground cinnamon, granulated sugar, and lemon juice; stir ingredients gently together. Set aside.
In a separate small bowl, combine sour cream, egg, 1 teaspoon vanilla extract, and milk. Whisk together to form batter; set aside.
Sift flour baking powder, baking soda and salt into a large bowl. Use a spoon or fingers to make a deep well in the middle. Pour some of the batter and some of the pears into the well. Note: Do this in small batches! Stir to blend, and then gradually add in more batter and fruit. Do this until everything has been added and only mix just until it is just barely blended together. Do not overmix! The finished batter will be very thick. Spray bottom and sides of a 9"x5" bread pan (or muffin tin if making muffins) with non-stick cooking spray. Spoon batter into pan and spread evenly. Lightly sprinkle the batter with cinnamon (optional).
If making muffins, fill tins about 2/3 full. Place loaf pan (or muffin tin) into a preheated 375° F oven. Bake for 30-35 minutes, or until top of the bread loaf or muffins are golden brown. Test it at 30 minutes by inserting a toothpick into the center. If toothpick comes out free of batter, it's done. When done, remove the bread (or muffins) from the oven. Let bread rest in pan for 5 minutes, then carefully remove and transfer to a wire rack to finish cooling.
While the bread or muffins are cooling, make the vanilla glaze. Place powdered sugar, ground ginger, cinnamon, vanilla, and warm water in a small bowl. Mix together until a spreadable glaze is made. If glaze is too thick to spread with a pastry brush, add a tiny bit more water. Spread the vanilla glaze over the entire top of the warm (or completely cooled) bread (or each muffin). Once loaf or muffins have cooled and glaze has firmed up, it is ready to eat!

Nutrition Facts

Vanilla Glazed Pear Bread

Amount Per Serving (1 thin slice)

Calories 196 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Cholesterol 26mg9%

Sodium 192mg8%

Potassium 165mg5%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 18g20%

Protein 4g8%

Vitamin A 95IU2%

Vitamin C 2mg2%

Calcium 54mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

26
Jul
2019

Blackberry Muffins

categories: Breads, Breakfast, Muffins

138 Shares

Pin138

Yum

Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they’ll be a hit with family and friends!

We live in an area just west of the city of Portland, Oregon. Around here, summer blackberries grow wild just about everywhere, it seems. What I don’t pick around our neighborhood or hanging over our back fence, I can pick quickly and rather inexpensively at a local U-Pick farm, as shown in the photo below!

Last week, I picked over 4 cups of wild blackberries while walking our dog Cooper (a cute corgi), around our neighborhood park and school early one morning! We love to use them for cobbler, bar cookies, scones, soda, or homemade jam, so these early ripening berries were a good find!

I decided to make some blackberry muffins using some of the ones I found in our neighborhood, and I’m excited to share this delicious recipe with you. But guess what? You can make these yummy muffins using fresh OR frozen blackberries, and I’ve included directions for both!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Let’s Make Some Blackberry Muffins!

The first thing you will need to do is preheat your oven to 400° F. and grease standard sized muffin cups (or use paper muffin liners). NOTE: This recipe make between 16 – 18 muffins, so you can use 2 muffin pans, or cook them in batches.

Whisk the dry ingredients together in a large bowl. These ingredients are flour, baking powder, salt, baking soda and cinnamon. Set the bowl aside.

In a separate bowl, combine the eggs, sour cream, melted butter, milk, granulated sugar, and vanilla extract. Whisk them together until all ingredients are combined.

Add these wet ingredients to the dry ingredients in the large bowl. Whisk (or stir) only until just combined, and the wet ingredients are incorporated into the dry.

Prepare The Blackberries

If using FRESH blackberries: cut them in half before adding to the muffin batter.
If using FROZEN blackberries: defrost, then drain any extra liquid. Coat lightly in a little bit of flour, before adding them to the muffin batter.

Add the blackberries to the bowl of muffin batter, and fold berries gently into batter, only until combined. Be careful NOT to over mix the batter. Yes, the batter will have red streaks. Yes, the batter will be slightly lumpy and thick!

Fill The Muffin Cups

Evenly distribute the muffin batter between muffin cups, filling them about 2/3 full. I used two pans lined with paper liners, because I had enough batter to make 16 muffins. Use the back of a spoon (or your clean fingers, if necessary), to level out the thick muffin batter in each cup.

Time To Bake The Blackberry Muffins!

Bake the blackberry muffins on a middle oven rack at 400° F. for 17-20 minutes until golden brown on top, or until a toothpick placed into the middle of a muffin comes out clean. My blackberry muffins ended up taking all 20 minutes to cook until they were done.

Once the blackberry muffins are done, remove the pans from oven, and transfer to a wire rack to cool. Be sure to let the muffins cool down for 2-3 minutes before you remove them from the muffin tin.

We enjoyed the blackberry muffins served warm (not hot), with a bit of soft butter. YUM! The muffins are not overly sweet, but are filled with blackberries!

We gave several of these blackberry muffins to one of our sons who popped in for a visit, and know he will enjoy them, too! Hope you will enjoy this little taste of summer, as well! The muffins are delicious!

Have a great day, and thank you for stopping by for a visit! May you find encouragement, contentment, and joy from the people and experiences you encounter today.

Looking For More MUFFIN Recipes?

You can find all of my muffin recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: https://www.simplyrecipes.com/recipes/blackberry_muffins/

0 from 0 votes

Blackberry Muffins

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

Make some yummy fresh blackberry muffins for breakfast or snack time! This easy recipe makes 16 muffins, and they'll be a hit with family and friends!

Category: Bread/Breakfast, Snack

Cuisine: American

Keyword: blackberry muffins

Servings: 16 muffins

Calories Per Serving: 207 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2½ cups all purpose flour
1/2 teaspoon ground cinnamon
1 Tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 cup sour cream
1 teaspoon milk
1 cup granulated sugar
8 Tablespoons warm melted butter (1 stick)
1 teaspoon vanilla extract
1½ cups blackberries (fresh or frozen) *See note in directions*

US Customary - Metric

Instructions

Preheat your oven to 400° F. and grease standard sized (12 cup) muffin tin(s), or use paper muffin liners to line the cups.
Whisk dry ingredients (flour, baking powder, salt, baking soda and cinnamon) together in a large bowl. Set bowl aside.
In a separate bowl, combine eggs, sour cream, melted butter (warm, not hot), milk, granulated sugar, and vanilla extract. Whisk them together until all ingredients are combined. Add these wet ingredients to the dry ingredients in the large bowl. Whisk (or stir) only until just combined, and the wet ingredients are incorporated into the dry.
If using FRESH blackberries: cut them in half before adding to muffin batter.
If using FROZEN blackberries: defrost, then drain any extra liquid. Coat lightly in some flour before adding to muffin batter.
*Add blackberries to the muffin batter; fold gently into batter, only until combined. Be careful NOT to over mix batter. Batter will have red streaks, and be slightly lumpy! Evenly distribute muffin batter between muffin cups, filling them about 2/3 full. Use the back of a spoon (or your clean fingers), to level out the batter in each cup. *I used two pans, because I had enough batter to make 16 muffins, but you can make them in batches, if necessary.
Bake muffins on a middle oven rack at 400° F. for 17-20 minutes until golden brown on top, and toothpick inserted into the middle of a muffin comes out clean. Once done, remove pans from oven; transfer to a wire rack to cool. Let muffins cool down for 2-3 minutes before you remove them from muffin tin. Enjoy!

Nutrition Facts

Blackberry Muffins

Amount Per Serving (1 g)

Calories 207 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Cholesterol 46mg15%

Sodium 179mg8%

Potassium 159mg5%

Carbohydrates 30g10%

Fiber 1g4%

Sugar 13g14%

Protein 4g8%

Vitamin A 289IU6%

Vitamin C 3mg4%

Calcium 65mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Category: Breakfast

Use FRESH Strawberries

Make The Muffin Batter

Add Strawberries – GENTLY!

Preparing Fresh Strawberry Muffins For Baking

Ready For The Oven

The Fresh Strawberry Muffins Are Ready To Eat!

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What’s IN This Smoothie?

Let’s Get This Blending Party Started

Ready To Serve The Coconut Pineapple Smoothie!

You Can Freeze The Coconut Pineapple Smoothie, Too!

Looking For More SMOOTHIE Recipes?

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Preparing The Ingredients

Prepare The Egg Mixture

Let Rest Overnight In Refrigerator

Cooking Blueberry French Toast Cups In An Air Fryer OR Oven

Serving Blueberry French Toast Cups

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Prepare The Batter

Bake The Doughnuts

Adding The Topping To The Apple Cinnamon Baked Doughnuts

Looking For More DOUGHNUT recipes?

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Get Ready, Get Set… Go!

Time To Cook Some Air Fryer Bacon!

Time To Eat Some Air Fryer BACON!

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Making The Muffin Batter Is EASY!

Combine The Wet And Dry Ingredients

Time To Bake The Chocolate Chip Banana Nut Muffins!

Let Cool A Bit, Then It’s Time To EAT!

Looking For More MUFFIN Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

Prepare The Batter For Zucchini Nut Bread

Preparing The Zucchini

Baking The Zucchini Nut Bread

Time To Slice The Bread And EAT!

Looking For Other BREAD Recipes?

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TRUE STORY OF MUFFIN FAILURE!

Time To Make The Batter For Chocolate Espresso Muffins!

Prepare To Cook The Chocolate Espresso Muffins In The Air Fryer

Cooking The Muffins In An Air Fryer

Ready To Enjoy These Muffins!

Can Chocolate Espresso Muffins Be Baked In An OVEN?

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Prep The Pears

Prepare The Batter For Vanilla Glazed Pear Bread

Time To Bake The Vanilla Glazed Pear Bread

Make Vanilla Glaze To Spread On The Pear Bread

Serve The Vanilla Glazed Pear Bread

Looking For More Sweet Baked Bread Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media: Facebook page: The Grateful Girl Cooks! Pinterest: The Grateful Girl Cooks! Instagram: jbatthegratefulgirlcooks

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Let’s Make Some Blackberry Muffins!

Prepare The Blackberries

Fill The Muffin Cups

Time To Bake The Blackberry Muffins!

Looking For More MUFFIN Recipes?

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks