Raspberry Dream Muffins

Here is a delicious muffin recipe to make with those hand picked raspberries this season (or fresh ones from the store, or frozen work well too). It's almost raspberry picking time (just a few months away), so I am getting excited about having my freezer filled with fresh hand picked raspberries again. I can't wait to get back in the kitchen and create some magical new things, but today I am sharing a muffin recipe, from one of my favorite bloggers. This is by far one of the best raspberry muffins recipes I've made so far.


Raspberry Dream Muffins
original recipe found at Your Homebased Mom

6 oz raspberries (fresh or frozen)
1 cup sugar, plus 2 tbsp for topping
1/4 cup butter, softened
2 eggs
1/2 tsp almond extract
1/2 tsp vanilla extract
2-1/2 cup flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup whipping cream
1/2 cup milk
1 cup white chocolate chips
2 tbsp brown sugar

In a bowl combine raspberries (washed) and 1/4 cup sugar and let sit while you assemble the rest of the muffins. In a mixing bowl cream butter and 3/4 cup sugar. Beat in eggs and almond extract and vanilla.

In another bowl combine the flour, baking powder and salt. Add to butter mixture, alternating with milk and cream. Stir in white chocolate chips. Gently fold in raspberries.

Line muffin tins with liners and fill 3/4 full.

Combine brown sugar and remaining white sugar. Sprinkle over the top of batter. Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean. Best served warm.

Blueberry Cream Cheese Muffins: CRAZY COOKING CHALLENGE

CRAZY COOKING CHALLENGE #8
Blueberry Muffins

Blueberry Cream Cheese Muffin

I can't believe this challenge has been going on for 8 months now, and each month I fall in love with all the recipes we post. This month we are baking together; Blueberry Muffins. Our challenges are comfort food at it's finest. This CRAZY COOKING CHALLENGE is still as exciting as it was the first month, if you haven't heard of this yet, then you MUST READ ALL ABOUT IT!

Wondering what the CRAZY COOKING CHALLENGE is? Want to join the CRAZY COOKING CHALLENGE? If so, we'd love to have you. Just click on the button above or the tab and fill out the form. You will then be sent an email with all the details. Only participants of the CRAZY COOKING CHALLENGE will be able to have their recipes linked-up, so if you missed this month please come join us for next month when we will be searching for the ULTIMATE Grill Cheese Sandwich.

My recipe for blueberry muffin recipe comes from Healthy Food for Living. This was my first visit over there and I just LOVED all her photos from these blueberry muffins she made (I think I need a photo lesson from her... as I am still very much an amature as far as food photography goes). I think the pictures sold me and I didn't even look any further at the recipe and then when I went to make the recipe it said "healthy" blueberry muffins. AWESOME - ADDED BONUS!!! :-)

We ate half the batch of muffins and froze the other half (this is what I do with ALL muffins I make at our home). We can then enjoy fresh muffins from our freezer any day we want. These are saved for our Florida/Missouri Vacation in a few weeks. We will be traveling for 8 days and homemade food will be rare, that's why I love to bring along some homemade goodies for breakfast & some cookies or treats for the evenings.

Blueberry Cream Cheese Muffins
recipe found at Healthy Food for Living
originally from Shape Magazine - A Better Blueberry Muffin

1-1/2 cups whole wheat flour
1/3 cup evaporated cane juice
1/2 cup old-fashioned rolled oats
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup + 2 tbsp low-fat buttermilk, well shaken
1 large egg 
2 tbsp canola oil
1 tsp pure vanilla extract
1 pint fresh blueberries, washed and dried
1/4 cup cream cheese, at room temperature
1 tbsp pure maple syrup
1 tbsp turbinado sugar

Preheat oven to 375. Grease a 12 cup muffin tin, or line with muffin cups. In a large bowl, whisk together the flour, evaporated cane juice, rolled oats, baking powder, baking soda, and salt.

In a medium bowl, whisk together the buttermilk, egg, oil, and vanilla extract. Toss the blueberries with the flour mixture. Add the wet ingredients into the dry and stir just until incorporated.

In a small bowl, stir together the neufchatel and maple syrup.

Divide the batter evenly amongst the prepared muffin cups. Make a small well in the center of each batter-filled muffin cup. Fill each well with 1 tsp of the sweetened cream cheese. Sprinkle each filled cup with a bit of the turbinado sugar.

Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean (work around the cream cheese in the center). Cool in pan for 5 minutes; transfer muffins to a wire rack to cool completely.

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BLUEBERRY CREAM CHEESE MUFFINS

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting

These were such a different kind of breakfast bar, that I was so happy to try out this recipe that I came across. It wasn't a muffin, it wasn't too sweet and it was just perfect for something new and different and the added bonus, WE LOVED THEM. But, better than that, I loved that they could be pre-made and frozen to be enjoyed any day of the week. (I just ate my last one this week, that was a sad day... I guess it's already time to make another batch)

Carrot and Zucchini Bars with Lemon Cream Cheese Frosting
recipe found at Real Mom Kitchen; originally from Better Homes and Garden

2 eggs, slightly beaten
3/4 cup packed brown sugar
1/2 cup canola oil
1/4 cup honey
1 tsp vanilla
1 1/2 cups shredded carrot
1 cup shredded zucchini
1/2 cup chopped walnuts
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground ginger
1/4 tsp baking soda

Preheat oven to 350 degrees F. In a large bowl, whisk together the eggs, brown sugar, oil, honey, and vanilla. Don’t worry about clumps of the brown sugar, those will dissolve as it sits while you prepare the remaining ingredients. Then fold in the carrot, zucchini, and walnuts

In another bowl combine add the flour, baking powder, ginger, and baking soda. Whisk to blend together.

Add to flour mixture to the wet mixture. Stir just until combined. Spread batter into an ungreased 13x9x2-inch baking pan.

Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Lemon Cream Cheese Frosting
1 (8 oz) pkg reduced fat cream cheese
1 cup powdered sugar
1-1/2 tsp lemon zest

Once the cake is cooled prepare the frosting. In a medium mixing bowl, beat the frosting ingredients with an electric mixer on medium speed until fluffy. Spread or pipe the frosting over the cooled bars.

Orange Muffins

What to do with an entire basket of oranges, that no body wants to eat anymore? Yep, ya hop on over to Pinterest and search for amazing orange recipes. Yep, that's what I do and look I found these great muffins, used up all my oranges and I was a happy mama. These muffins freeze well too! I love freezing homemade muffins, they make the best breakfast when my family is in a hurry.

Two of my newest kitchen tools that I can NOT live with out! The Pampered Chef juicer and this AWESOME zester.

Orange Muffins
found at Annie Eats, originally from a cookbook The Pastry Queen by Rebecca Rather
1 cup milk
1/2 cup freshly squeezed orange juice
1/2 cup sour cream
2 large eggs
1 cup  unsalted butter, melted
3-1/2 cups all-purpose flour
1 cup sugar
1-1/2 tbsp baking powder
1/2 tsp salt
Zest of 1 orange

For the glaze:
1/4 cup freshly squeezed orange juice
1-1/2 cups confectioners’ sugar
1-2 tsp orange zest

Preheat the oven to 350. Line muffin tins with paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs and melted butter. Whisk together to blend.

In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Fold in the orange zest with a spatula.

Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack placed over a baking sheet.

To make the glaze, combine the orange juice, confectioners’ sugar, and orange zest in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving.

Store in an airtight container, you can freeze un-eaten muffins and pull out as needed for breakfast.

Chia Muffins

Chia seeds are the new superfood health experts are talking about. These nutrient-packed seeds have been shown to fight cancer and suppress appetite while providing mega amounts of calcium and omega-3s. How can you incorporate chia into your diet? This muffin recipe is a tasty and delicious way to get your dose, (from Dr. Oz Show) 

Chia Muffins

recipe source; unknown

1 tbsp ground chia seeds

1 1/2 cups whole wheat flour

2 tsp baking soda

1/2 tsp salt

1 cup sweet potato purée

1 cup unsweetened apple sauce 

2 egg whites

1/2 cup agave syrup

2 tsp lemon juice

1 tsp lemon zest

1 tbsp vanilla extract

1/2 cup dried cranberries

Mix together wet ingredients. In a separate bowl, mix dry ingredients. Fold wet ingredients into dry ingredients. Scoop into muffin tins and bake for 15-20 minutes at 350˚F. 

Exploding Almond and Chia Oatmeal Breakfast Muffins from GUEST BLOGGER: Get Healthy with Heather

Blog: Get Healthy with Heather

TAKE IT AWAY: 

Hi all, I'm Heather from Get Healthy with Heather. If you were to sneak over to my site you'd find tons of healthy, quick and easy recipes, of course with some indulgences too. In my free time I teach group fitness classes, so I like to share some of my favorite home workouts. Also my husband and I are expending our first little buddle of joy in late May, so you'd likely run across my weekly updates and random thoughts on that as well.

Today I have a great holiday recipe I'm so excited to share with you! They are muffins, but not the kind of sweet holiday muffins you may be thinking of. Nope, these are breakfast (or brunch) muffins filled with amazing goof for you ingredients. They are naturally sweetened from the ripe banana, and come filled with whole grains from the oats + healthy fats from almonds and chia seeds.

I ended up with a lot of left over cranberry sauce from Thanksgiving and began making cranberry stuffed oatmeal breakfast cakes. Before I froze the rest of my sauce I made these muffins. Instead of stuffed muffins they are exploding muffins. Either way, they are mighty tasty.

I had fun making these with my 18-month-old nephew. He was such a great help stirring and scooping the batter... with my guiding hand of course. : )

I hope you enjoy these easy and nutritionally packed muffins with your family. Maybe the kids will join in and help make them too!

Exploding Almond and Chia Oatmeal Breakfast Muffins
Adapted from cranberry stuffed oatmeal breakfast cakes
Makes 6
  
1 large ripe banana, mashed

3 eggs
2 tsp vanilla extract
1 tsp almond extract
1/3 cup whole almonds
1/3 cup ground oats (from grinding roll oats in a blender)
1/3 cup + 2 tbsp rolled oats
1 tsp baking powder
3 tbsp chia seeds
1 tbsp cinnamon
1/2 cup cranberry sauce

Preheat your oven to 350 degrees.  Coat a 6-muffin tin with olive oil spray.

In a large bowl combine your wet ingredients; banana, eggs, vanilla and almond extract.  Place the almonds in a food processor or high-speed blender and grind until almost the texture of flour.  Make sure not to run it for too long or else you’ll end up with almond butter!
Combine the ground almonds, ground oats, rolled oats, baking powder, chia seeds and cinnamon in another bowl.  Pour in with your wet ingredients and mix until fully combined.

Scoop the batter into the muffin pan.  They will be filled almost to the top.  Divide the cranberry sauce on top of the batter.

Bake for 16-18 minutes, or until a toothpick is inserted and comes out clean.  Allow to cool for 5-10 minutes before removing from the pan.

Notes: Don't have cranberry sauce on hand? Replace it with your favorite jam. It's even better if you sneak in a little peanut butter for PB & J flavor.

I'd love for you to stop by Get Healthy with Heather and share your favorite breakfast muffin recipe with me. Linke are always welcome!

Thanks for having me here Tina. Have a wonderful day all!

Heather

P.S. Let's be friends on facebook and twitter too! J

Thanks for such a wonderful recipe! I will be cooking alot of healthy recipes in January!

Pumpkin White Chocolate Chip Muffins

I think this is my new favorite muffin, Pumpkin & White Chocolate, YUM! We have been making our Magic Sweet Potato Muffins for over a year now, it's one of the few things that I make over and over again! If you still have some left-over Sweet Potatoes then that recipe is a MUST MAKE!!! But today, I have a NEW favorite muffin (now that I had a ton of Fresh Puree' Pumpkin in my freezer), I am sure there will be plenty of these Pumpkin White Chocolate Chip Muffins in my near future.

Pumpkin White Chocolate Chip Muffins
adapted from Culinary Concoctions by Peabody

1/2 cup of pecans
1-2/3 cup all-purpose flour
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp ground nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
2 eggs
1 cup fresh pumpkin puree
4 oz unsalted butter, melted
6 oz white chocolate chips

Preheat oven to 350. In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt; set aside. In another bowl, mix together the eggs, pumpkin, and unsalted butter. Add in the chocolate chips and nuts. Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.
Pour batter into paper lined muffin cups. Bake for about 20 minutes or until clean toothpick-test.

Makes 12-14 muffins.

GUEST POSTING AT CAJUN SUGAR PIE: Blueberry Muffin Tops

I am guest posting today over at Cajun Sugar Pie

I am sharing this wonderful recipe with her readers,

so please click on over to her site check it out and get my recipe for Blueberry Muffin Tops.

Blueberry Muffins GLUTEN-FREE: Secret Recipe Club

Secret Recipe Club

I am so excited about my first post for the Secret Recipe Club. I came across this blog/challenge on many different sites, the Secret Recipe Club keep popping up. My thoughts were how wonderful to get to know another blog; a different one each and every month. I jumped at the chance to join in and I am so happy I did. 

My Secret Recipe Blog this month is: Delishhh

What a fun name, Delishhh! I read through pages and pages of her blog the very first day I got the assignment and wondered what am I going to make? I have to pick just one recipe. Oh no? So, I waited a few days and looked again. And there it was a new post with a very common recipe; Blueberry Muffins. My son had been asking and asking for me to make Homemade Blueberry Muffins, so this recipe was just calling my name.  I decided to make these GLUTEN-FREE for my daughter (as her stomach issues are still never ending... another doctor appointment this week).

The recipe was very simple and came out better then I expected (because of the gluten-free flour, I was a little worried). We enjoyed at least a half-a-dozen that morning and I froze the rest of the muffins. I love freezing homemade muffins, that way I can enjoy them on busy mornings. This recipe was no different. I actually froze an entire dozen to take with us next month camping. If you are looking for a basic, moist muffin, this one is perfect. I am sure you can substitute raspberries or other berries to make another great muffin recipe.

Blueberry Muffins - GLUTEN-FREE
found and adapted from Delishhh

2 cups all-purpose GLUTEN-FREE flour (changed to gluten-free)
1 tbsp baking powder
1/2 tsp salt
1 egg
1/2 tsp grated lemon zest
1 cup sugar
4 tbsp unsalted butter, melted and cooled slightly
1- 1/4 cups sour cream (used the sour cream and I love this addition to muffins)
1-1/2 cups frozen blueberries (changed from fresh to frozen)

Preheat the oven to 350. Grease a standard and set aside.

Whisk the flour, baking powder and salt in a bowl until combined. Whisk the egg in a separate bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 or 3 additions, whisking to combine after each addition. Add the sour cream in 2 additions, whisking just to combine, and then add the lemon zest.

Add the berries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the berries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not over mix. (This is this most interesting thing I learned in this recipe, my entire batter did not turn purple like it usually does... I am so excited about this method and will use this in many things)

Using a large spoon or a cookie scoop sprayed with nonstick cooking spray, divide the batter in the muffin cups. Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature.

Sweet Potato Muffins with Bananas

These Sweet Potato Muffins are a family favorite (and have actually become the all time favorite  snack in my girls math class in High School). The first time they brought these to their teacher (who they absolutley love and adore) she loved them. So, through out the year they brought in many batches and then the kids started wanting them and more and more people kept taking them from the poor teacher. I think I've now made them a few dozen times for not only one of their favorite teachers (and her daughter) but for the entire math class. Since school is out in just a few days, I've got the final request from my daughter to make yet anther batch of these one last time for the 2010-2011 Algebra 2 class of the lovely Mrs. Rinkel (and of course, I am SO happy to oblige).

This recipe is already a favorite here on my blog Magic Sweet Potato Muffins. But a few times ago, I tried to add in some mashed bananas and the results were just as good. The taste is really almost the same, but the added nutrition wont hurt. (I hate just eating bananas, so now I get them in some other way)

Magic Muffins

from Food Network - Melissa's Easy Left Overs

1/2 cup sugar

1/2 cup applesauce

2 eggs, beaten

3/4 cup mashed sweet potatoes

1 to 2 bananas, ripe and mashed

1/3 cup vegetable oil

1 cup flour

1/2 cup whole-wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp pumpkin pie spice

1/2 cup or more mini chocolate chips

Mix sugar, applesauce, eggs, sweet potatoes, bananas and oil in a bowl. In another bowl whisk flour, baking powder, baking soda, salt and spice. Mix the potato mixture into the flour mixture, then stir in some mini chocolate chips. Spoon into greased regular muffin pan, with or with out cupcake liners. Bake 12-13 minutes at 375.

I LOVE LINKY PARTIES, what a great way to meet other bloggers! Today I will be sharing with these parties, Delectable Tuesday, Get Your Craft On, Tempt My Tummy Tuesday,Tuesdays at the Table, Monday Link Party at Craft-o-Mantic, Muffin Monday, Take-a-Look Tuesday, It's a Blog Party Delicious Dishes,  Made from Scratch Tuesday, Tuesday's Tasty Tidbits, 33 Shades of Green Tasty Tuesday, Dr. Laura's Tasty Tuesday, Tasty Tuesday Parade of Foods,  Titus 2sday Linkup, A Little Birdie Told Me, , Totally Tasty Tuesdays, Hearth n' Soul Blog Hop, Too Cute Tuesday,  Tasty Tuesday, Simply Homemaking Linkup, Real-Food Wednesday, Food & Health Carnival

Banana Muffins with Lemon Icing

My family goes through bananas like crazy, so it's not often that I have many bananas that will just hang around to get ripe. But every once in a while we do, and I am a little sick of banana bread. We only have one recipe of Banana Bread we make and it gets a little old (although they all love it), I was just ready for something new. I knew when I saw this recipe linked up to THIS WEEK'S CRAVINGS Linky Party that this was a recipe I was going to try for sure; Banana Muffins with Lemon Icing. And I just noticed that it is a Weight Watcher recipe, even better. I made these last week and froze them to take to Florida, (of course, I ate two before I did that, and they were scrumptious).

My twin daughters are competitive dancers and we will be leaving today to compete at the WORLDS DANCE Competition in Orlando, Florida. (We'd love for you to say a little pray for us, for save travels and for all the dancers to be positive and to do their personal BEST)! We are all very excited. There are over 28 countries represented there and this is an awesome opportunity for all of them to compete and meet other dancers from all over the world. It's equally exciting to watch them communicate and trade t-shirts with girls from Japan, Finland, China and so many other countries. They all share the common ground of dancing even though they do not speak each others language. It's amazing. 

This is their costume from last year, and their team took 2nd place at the Worlds Dance Competition. (I am sure I will be sharing new pictures next week from this year's competition).

We are always so grateful for these opportunities for our kids and I too am so proud of my daughters. They have been dancing their hearts out for 9 years and each and every year they worker harder then the year before. it's amazing watching them grow. GOOD LUCK Ashlyn, Kayley and the entire Pace Elite Dance team. (If you are interested you can LIKE USAF/IASF on facebook and watch routines live all weekend, my daughters company she dances for is PACE ELITE)

See note below on freezing (for all the holes in my muffin)!

I made a dozen of these Banana Muffins (froze them) and will pack them and take with us to Florida. I also made Magic Sweet Potato Muffins. When we are at this competition it is hard work. We wake up at 4am and get to the competition and they practice...practice...practice... until it's their time to compete... then compete like no other. Then we stay all day til about 10 or 11 pm (wait for the finals announcements for the following day), only to wake up and do it all over again the next day! And I have to say the girls are so amazing, they never complain. They just go... go...go... and LOVE every minute of it! This is why it's important to have lots of food and healthy snacks for them to eat all day long. They pack breakfast, lunch and dinner so that they are well feed and do not eat junk all day long.

Now, onto the Banana Muffins recipe.

Banana Muffins with Lemon Icing

originally found on Addicted to Recipes

1/2 cup sugar
5 tbsp unsalted butter, softened
1 large egg
1 tsp vanilla extract
2 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 cup milk
4 bananas, mashed

Preheat oven to 350ºF. Line muffin pan with paper liners.

Place sugar and butter in a large bowl; cream with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly mixed.

In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas.

Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and a toothpick inserted in center of a muffin comes out clean, about 25 to 30 minutes. Allow muffins to cool in pan for about 2 minutes; remove to a wire rack and cool completely before icing.

Lemon Icing1 cup powdered sugar
1 Tbsp unsalted butter, softened
1 Tbsp fresh lemon juice
1 tsp lemon zest to taste
1 tsp vanilla extract

Meanwhile, combine icing ingredients in a medium bowl; beat with an electric mixer until creamy, about 1 to 2 minutes. Ice cooled muffins; cover and refrigerate any uneaten muffins.

(Freezing Note: Since I was freezing these muffins and did not want the icing to be a problem. I used a skewer and poked several holes in the top of the muffin before adding the icing. This allowed the icing to set down into the muffin instead of laying on top.)

THIS WEEK'S CRAVINGS BLOG PARTY #7 and Eggnog Cranberry White Chocolate Muffins

THIS WEEK'S CRAVINGS Blog Party #7

Eat, Drink & Have a Merry Christmas!!!

Here is a list of all the recipes I baked this year
12 days of Christmas Goodies Blog Hop Party

Christmas is coming and my holiday baking is DONE! I have officially baked for two days straight and have almost all of my 78 packages ready to be delivered. (I ran out of stuff, believe it or not, I guess that means another day of baking (AH)). And yes I said 78!!! I have 78 family, friends, kids friends, neighbors, dance coaches, husband's co-workers, my co-workers and my son's co-workers, Pastor, secretary, Principals, school office staff, my parents and wow whoever else just happens to stop by and needs a box of goodies! Plus I need ALL of these packages delivered in the next few days as we are going on a Family Christmas Cruise this year (yes are we NUTS or what???). We return 3 days before Christmas, oh and did I mention I am hosting some of my husbands family for 9 days in my home. Yes, 22 people in my home for 9 days. BUT IT'S GONNA BE SO MUCH FUN, I AM SO EXCITED! My mother-in-law is here house sitting and she is going to do some more baking and prepping for the holiday's while I am on the cruise (GOSH, I love my mother-in-law)!!!

Now let's get to today's recipe. When we decided to do "holiday beverages" for today's theme. I will admit I was totally lost. We do not have ANY holiday drinks that are a tradition in my family. The only one that comes to mind is my grandmothers tea, but other then that I couldn't think of anything. I just kinda waited until one day something popped into my in box from a wonderful blogger Your Homebased Mom, she shared this muffin recipe with Eggnog in it. Eggnog is for sure a holiday drink and what better way to have it then in a delicious muffin. And this Streusel Topping is to die-for (one of the best I've ever had, I will for sure be using this again and again).

Eggnog Cranberry White Chocolate Muffins

from Your Homebased Mom

2-1/4 cup  flour
1 tbsp baking powder
1/4 tsp salt
1 cup plus 2 tbsp granulated sugar, divided
2 large eggs
3/4 cup eggnog
5 1/3 tbsp unsalted butter, melted
1 tsp almond extract
1-1/2 cup coarsely chopped cranberries ( I used the cranberries as is)
1 cup white chocolate chips

Streusel Topping:
½ cup sugar
½ cup all-purpose flour
½ tsp ground cinnamon
4 tbsp unsalted butter, slightly softened
½ cup chopped pecans (optional, yep, I used the pecans)

Preheat the oven to 400° F.  Line 14-16 muffin cups with paper liners (we got 22 muffins). In a bowl, add together the flour, baking powder and salt and stir to combine.  In a large bowl, add together 1 cup of sugar, eggs, eggnog, melted butter and almond extract.  Stir until well combined.   Add in the dry ingredients just until incorporated. Do not over mix. Toss the cranberries with the remaining 2 tablespoons of sugar, and fold into the batter along with the white chocolate chips.  Fill the prepared muffin liners 2/3 full.

Streusel topping:
Combine sugar, flour, cinnamon and butter.  Cut the butter into the dry ingredients with a pastry cutter or a fork until a coarse, crumbly mixture forms.  Add nuts if using.  Sprinkle the mixture on top of the muffin batter.

Bake for about 18-22 minutes, or a until a toothpick inserted in the center comes out clean.  Let cool in the pan for 5-10 minutes, then transfer to a wire rack and let cool completely.

This post is also linked to: Merry Merry Munchies

******************************************************

Everyone is invited, if you don’t have a blog, then please post your recipe HERE in the comments for others to see.

THIS WEEK'S CRAVINGS is celebrating Christmas again, but with a twist. We would like to get recipes for Holiday Drinks (or be creative and use a holiday drink to make something, like these Eggnog Cranberry White Chocolate Muffins). 

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This week's theme

Eat, Drink and Have a Very Merry Christmas!

The SIMPLE Rules: (Click for complete list of guidelines for This Week's Cravings)

1. Please stick to the THEME and only link up recipes that go with our theme for the week.
2. Add our button and/or a DIRECT link back to this post, inside of your post (not just on a wall of linky parties, this is rude and doesn't allow YOUR readers to come back to the linky party and see all the fun recipes! Which this is the intent of a linky party in the first place).
3. Also we'd love for you to hop around and visit the other link-ups! After all it's a BLOG PARTY and it's not fun for everyone linking up if you don't hop around and say Hello!!!

PLEASE follow the simple rules, so everyone can enjoy the linky party! If you forget to link back or add a button IN YOUR post you will receive a gentle reminder to add it, before we delete your post! THANKS A MILLION!

This Week's Cravings Past & Future Recipe Links

November 29 - Crock-Pot Recipes

December 6 - Christmas Baking: Sweets, Treats, Candies & Gift Ideas

December 13 - Eat, Drink & Have a Merry Christmas!!!

December 20 - Christmas Breakfast & Brunch Ideas

December 27 - Favorite New Years Recipes

January 3 - GET HEALTHY Recipes

THIS WEEK'S CRAVINGS BLOG PARTY #4 and Magic Sweet Potato Muffins

THIS WEEK'S CRAVINGS Blog Party #4

Recipes with your Thanksgiving Left-Overs?

Did you know that Friday, November 26 is "National Leftovers Day",
yes seriously there are American Food Holidays for every day of the year?

When looking for and trying to create a sweet potato recipe for Thanksgiving. We had another failed attempt to create Sweet Mashed Potatoes, that everyone hated. I went to my trusty recipe binder and threw all the other "mashed" sweet potato recipes away. My family just does NOT like them, no matter how I make them. They do however LOVE sweet potatoes if they are cubed or sliced like my Sweet Potato & Apples, but mash them up and forget it.  So, I went to throw the whole pan away and I just couldn't, so I put them away in the refrigerator and I am so glad I did. I was reading my newest edition of Food Network the very next day and came across Melissa's Easy Leftovers and found an awesome recipe. I will now be making these Magic Muffins again the day after Thanksgiving with whatever sweet potatoes we have left over (even though I wont make the mashed ones on Thanksgiving whatever recipe I do make, I will just mix up the leftovers in my food processor and make them mashed for this AWESOME recipe).

What do you make with your left overs from Thanksgiving? I can't wait to hear all the recipes you guys come up with. Please make sure to leave your recipe in the comments or if you have a blog then link up your recipe here. I have lots and lots of left-overs and I need some ideas!

Magic Muffins

from Food Network - Melissa's Easy Left Overs

1/2 cup sugar

1/2 cup applesauce

2 eggs, beaten

3/4 cup mashed sweet potatoes

1/3 cup vegetable oil

1 cup flour

1/2 cup whole-wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp pumpkin pie spice

1/2 cup or more mini chocolate chips (we forgot these and they still tasted delicious, that's why I drizzled chocolate instead, oh well)

Mix sugar, applesauce, eggs, sweet potatoes and oil in a bowl. In another bowl whisk flour, baking powder, baking soda, salt and spice. Mix the potato mixture into the flour mixture, then stir in some mini chocolate chips. Spoon into greased mini muffin cups (we used regular size muffin on). Bake 12-13 minutes at 375.

This post is also linked to: Hearth and Soul Hop, Just Something I Whipped Up, Meatless Mondays, Tuesdays at the Table and Tasty Tuesday Parade of Food

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I am so happy and can not believe we are already into our 4th week of THIS WEEK'S CRAVINGS. I am so happy to be hosting this Blog Hop Party with two other great bloggers, who I have enjoyed getting to know over the last few weeks; From My Tiny Kitchen and Delightful Country Cookin'. This has been so fun reading other bloggers recipes and having a quick reference back to specific recipes. Here is a complete list of the past weeks and a list of what's coming up too!

Everyone is invited, if you don’t have a blog, then please post your recipe HERE in the comments for others to see.

<a href=" http://momscrazycooking.blogspot.com/search/label/THIS%20WEEKS%20CRAVINGS" target="_blank "><img src="http://i1112.photobucket.com/albums/k498/Hudgens6/Buttons/ThisWeeksCravingsButton.jpg" /></a>

This week's theme

Recipes with your Thanksgiving Left-Overs

This is your chance to share what you do with your Thanksgiving LEFT-OVERS. Do you just heat them up and eat 'em the next day? Do you create a new recipe? Do you re-do the entire Thanksgiving meal over the next day? I can't wait to hear all the cool ideas you come up with. We are looking for any recipe you making using your Thanksgiving LEFT-OVERS. Post any recipe you'd like just please stick to the theme, we don't want to have to delete your link. Please link directly to your post, NOT to your home page and you MUST include a link back to one of our hosts of "This Week's Cravings", using the button (or a direct link). NOT EVERYONE IS following the rules, please LINK back in your post (not on a separate page of linky parties), because then your readers can NOT click to find all these yummy recipes everyone is sharing! 

This Week's Cravings Past & Future Recipe Links

November 8 – Thanksgiving Cookies & Treats 

November 15 - Thanksgiving Dinner & Side Dish Recipes

November 22 - Recipes with your Thanksgiving Left-Overs

November 29 - Crock-Pot Recipes

December 6 - Christmas Baking: Sweets, Treats, Candies & Gift Ideas

December 13 - Eat, Drink & Have a Merry Christmas!!!

This is a BLOG HOP PARTY so please hop around

and read the other Thanksgiving Left-Over Ideas!

Click for complete list of guidelines for This Week's Cravings