Thursday, October 30, 2008

Muffins, Muffins Everywhere

by Meghann on October 30, 2008

I made quite a mess in my kitchen tonight baking tons of muffins!


I was Pumpkin Muffin Crazy! I ended up baking two different types of pumpkin muffins: Pumpkin Peanut Butter Chocolate Chip Muffins and Spiced Pumpkin Muffins.

First up was my batch of Pumpkin Peanut Butter Chocolate Chip Muffins


I adapted this recipe from VeggieGirl’s Banana Peanut Butter Bread. Instead of banana, I used pumpkin, made mini muffins instead of a bread loaf and sadly due to my limited resources in my fridge I took away the vegan element of the recipe.

Here is what I followed:

  • 1 cup pumpkin
  • 1/4 cup applesauce
  • 1/8 cup canola oil
  • 1/2 cup sugar
  • 2 teaspoons honey
  • 2 cups flour
  • 1/2 cup chocolate chips
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon pumpkin spice
  • 1 cup natural peanut butter
  • Fat Free Milk, added to the batter as needed

Preheat oven to 350°F  Lightly coat a muffin pan with nonstick cooking spray.
In a large bowl, combine the pumpkin, applesauce, canola oil, sugar, and honey. Mix well.
In the same bowl, add in the flour, chocolate chips, baking soda, cinnamon, pumpkin spice and peanut butter. As the mixture starts to thicken up/combine, add as much milk as you need (but not too much) so that the batter is mixable.
Pour mixture evenly in muffin tray (coated generously with nonstick cooking spray).
Bake for about 15 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Thanks VeggieGirl for the awesome recipe to begin with!

Second up were the Pumpkin Spice Muffins


This recipe I took from Sweet Potato’s Pumpkin Spice Doughnuts. I had every intention of making actual doughnuts, but then I discovered I do not own a doughnut pan(which I didn’t realize I needed) so I decided to just turn these into muffins as well.

I followed her recipe to the tee and in the end topped each muffin with Sweet Pumpkin Seeds.


I don’t know what it is with me and baking with pumpkin lately, but these still did not come out that sweet. I know I am probably just being hard on myself cause I know my coworkers will be trying these, but I can’t get it right. Maybe I just needed a heavier hand with the sugar? I think I’m just going to bite the bullet and bring them to the office kitchen and see what happens. I used to be able to bake, I don’t know what happened. I guess I always was more of a cook any ways, oh well.

Now that I got all of the muffins out of the way I guess I should rewind and go over the rest of my day’s eats.

This afternoon I finally broke into one of my other Kardea Bars, the Cranberry Almond flavor. Even after my great experience with my first bar, I was still a little scared to try this one. I just have not had the best experience with bars that are fruit based in the past.


I bit into the bar with my eyes closed tight and what I’m sure was a look of terror on my face. I was yet again pleasantly surprised with the texture, but just as I feared the cranberry did not go well with me. The bar was not bad, I just wouldn’t have it again. I will stick to my nutty bars.

The bar also did not hold me over very well, I was STARVING after work and ended up making dinner almost as soon as I walked in the door.

Shrimp was on sale this week at Publix so I knew I wanted to incorporate them in my meal one day this week. I decided to put together some Shrimp Tacos for tonight.


These are really easy and really quick to put together. All I did was cook the shrimp, heat up tortillas, grab some veggies, and assemble tacos.


Since they did not have any low sodium taco seasoning at the store I decided I could just throw some spices together and create my own seasoning. While the shrimp were heating up I coated them in a blend of chili powder, garlic salt, pepper, oregano, and cajun spice. The blend seemed to do the trick.

The base of the tacos were corn tortillas and shrimp. The taco toppings consisted of salsa, tomatoes, olives, shredded carrots, yellow squash, and zucchini.

I don’t think I have ever had shrimp in a taco before and I have to say I really liked it! It was a great mix of flavors, that made for a very yummy appetizing meal.

On the side I heated up some frozen corn.


For dessert I taste tested a Peanut Butter Chocolate Chip Muffin and a Pumpkin Spice Muffin.


As I said above, these were good, but I am still not sure they were 100% great. I am being really hard on myself over this! I did enjoy the pumpkin seed addition to the Pumpkin Spice Muffin and I was really glad I added chocolate chips to the Peanut Butter Muffins. Everyone cross your fingers, I mean worst comes to worst tomorrow, no one will eat them, its that simple. Right?

This afte
rnoon I noticed a red ball had bloomed on my cherry tomato plant I have on my porch .


My Dad bought me this plant for $1.50 at a flea market a couple of months ago. I have been watering it pretty inconsistently, but it still seems to be growing. This is my first cherry tomato that had reached red ripeness.


I plucked the tomato and ate it as a little snack. It still was a little green inside, but still very good! I have never had a plant before that has actually produced an edible vegetable, so I consider my little tomato a huge success!!

Boy did that seem like a long post! I hope everyone has a good night! Tomorrow is Friday!! Woo hoo!!!

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