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1 MINUTE APPLE CINNAMON MUFFINS

You guys! One minute muffins. I mean, healthy one minute muffins. High protein, low carb, and super low sugar. Apparently this has been a thing for a while. Sure, we can call it a trendy thing. Which is more likely why I’m just now discovering these amazing things. I’m practically never late to anything… physically. But… trends… yeah… I’m usually always a few steps behind. The most important part about all of this though, I will not die not knowing what a “one minute muffin” is! Please, scroll through this yummy picture and keep reading… it won’t be long!

I’ve always had this love-hate relationship with the microwave. I hate it because… it’s a microwave. That’s not REAL cooking. And, all the questionable things said about the microwave over the years as to whether they’re safe. Look, as of yet I don’t know of any real science saying it’s bad. Which leads me to why I love microwaves. By all means I’m not a lazy person. It’s hard at times for me to truly sit down and relax. So, I will say that when I’m crunched for time or not feeling like putting time in the kitchen I’ve been known to cook up a mean egg scramble in the microwave. Now, better yet I can make these AWESOME one minute muffins!

Once I discovered such a thing as a healthy muffin that I can enjoy within minutes, I was changing up the recipe a little bit to make all sorts of one minute muffin flavors. In fact, my recent Keto Pumpkin Spice Cupcakes and Maple Blueberry Muffins were inspired by this recipe and thus evolved from. So, with the couple tablespoons of unsweetened apple sauce it helps keep the muffins moist while giving it a nice natural sweetness without making it carb heavy. I will admit I’m not a big breakfast person first thing in the morning; for the most part I like small and light things that will hold me over until lunch. These have been the perfect answer and they hold over really well into the next day. Okay, enough babble! Let me know how you like these and of course put your own spin on them.


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1 MINUTE APPLE CINNAMON MUFFINS
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Instructions
  1. In a medium bowl, add all the dry ingredients and blend everything together.
  2. Add the unsweetened apple sauce, egg, and unsalted butter. Then, whisk until well combined.
  3. Divide the mixture between the two ramekins. Shake them a little bit side-to-side to help them settle.
  4. Microwave one at a time for about 1 minute. Some microwaves may require an additional 30 seconds.
  5. Stick a toothpick down the center. If it comes out clean, they're ready to enjoy!
Recipe Notes

Add a dollop of the unsweetened apple sauce on top for extra oomph!

PUMPKIN SNICKERDOODLES

I’m pretty new to a Snickerdoodle. And I’ll say it’s not easy to forget its light fluffiness of amazing cinnamon sugar even when you’ve only had it once. It’s really a perfect all year ’round cookie for any occasion. But like with almost everything else, you can amp it up for the Fall season and make it a Pumpkin Snickerdoodle! Uhhhh… YUMMM!!! These things are so easy to make. You can make your baking process go by smooth if you purchase one of those cookie dough scoopers to perfectly portion out the dough. They’re dirt cheap pretty much everywhere.


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PUMPKIN SNICKERDOODLES
Servings
dozen
Ingredients
TOPPING
Servings
dozen
Ingredients
TOPPING
Instructions
  1. Line your cookie sheets with parchment paper and preheat the oven to 325 F degrees.
  2. In a standing mixer, thoroughly combine the butter, pumpkin puree, sugar, dark brown sugar, eggs, and vanilla extract.
  3. In a large bowl mix together the flour, cream of tartar, baking soda, ground cinnamon, nutmeg and ginger. Add the dry to the wet ingredients in three parts. Don't over mix.
  4. Using a medium cookie dough scooper (1.5 tablespoon) place each individual ball of cookie dough on the cookie sheet with a few inches of space in between. Generously sprinkle the tops of each one with the cinnamon, sugar and a white chocolate chip in the center.
  5. Bake for about 12 minutes or until just lightly golden.

PUMPKIN SPICE BLEND

Making your own Pumpkin Spice Blend is perfect for so many purposes like baked goods, over toast, mixed into your pancake or waffle batter and jams. Usually when you buy a spice blend from the store they add anti-caking agents to the mix. If health and not ingesting unnecessary chemicals you don’t know a whole lot about is important to you then make your own. It takes two minutes and the joy you get from the smell while making it is rewarding. Also, if you cook often like I do then buy your spices in bulk on-line where you’ll pay the same price for a bag as you do for a small jar; then you can make as much as you like along with other spice blends!


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PUMPKIN PIE SPICE
Servings
teaspoon
Ingredients
Servings
teaspoon
Ingredients
Instructions
  1. Mix all the spices together and it's ready to use!

CRANBERRY PUMPKIN OATMEAL BARS

If you’re an oatmeal cookie and pumpkin pie fanatic like I am then you’re gonna love my Cranberry Pumpkin Oatmeal Bars. They complement each other perfectly when put together as one. Sometimes it’s nice to change it up on a cool Autumn morning eating one of these warmed up instead of a bowl of oatmeal. There’s quite a bit of sugar and carbs going on in this recipe but you definitely don’t need a large portion to get a fair share of complex carbohydrates and fiber to fuel you for an active start to your day. Enjoy!


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CRANBERRY PUMPKIN OATMEAL BARS
Servings
bars
Ingredients
BARS
FILLING
Servings
bars
Ingredients
BARS
FILLING
Instructions
BARS
  1. In a large bowl, mix all of the ingredients together except for the melted butter and juice. Then go ahead with adding the melted butter and juice.
  2. Use your fingers to incorporate it together with the dry ingredients until you have a semi-moist crumbly texture. Set aside ¾ cup of the mixture then place the rest into your 7” x 11” baking dish that has been coated with a cooking spray. Press the oat mixture into the baking dish so that it’s packed together and level.
FILLING
  1. Mix all of the filling ingredients together in a medium bowl. Pour the filling over the oatmeal crust in the baking dish and level it out. Then take the reserved ¾ cup of the oatmeal mix to sprinkle evenly over the top.
  2. Bake at 325 F degrees for about 40 minutes or until the top is golden. Let the oatmeal bars cool before cutting.

SPICED BANANA WALNUT BREAD

Soft and super moist, full of flavor with a perfect balance of everything all into one tasty bread. For a sweet pick me up breakfast or brunch, even snack or a warming dessert to end the night with your favorite nightcap. Autumn is here! I’m so thrilled even though times like these is very hard to not indulge a bit.

If you’re not into nuts then you can leave them out OR substitute walnuts with your favorite nut instead. But it’s important that you prep the bananas exactly the way the recipe calls for if you want a moist and tender bread.


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SPICED BANANA WALNUT BREAD
Servings
loaf
Ingredients
Servings
loaf
Ingredients
Instructions
  1. Place the bananas with their skin on in a baking dish and bake in the oven at 400 F for about 10 minutes or until the skin is black. Let cool. Remove the skin of two bananas, mash in a bowl and set aside.
  2. In a large bowl mix together the flour, baking soda, salt, ground cinnamon, and ginger.
  3. Use a standing mixer to whisk together the sugar and the two bananas that aren’t mashed for about 3 minutes until it’s light and creamy. Then, add the melted butter, eggs, and vanilla extract until well incorporated.
  4. Add the dry ingredients in the wet ingredients in two parts. Don’t over mix. Lastly, fold in the reserved mashed bananas and chopped walnuts just enough until everything is evenly combined.
  5. Pour the bread mixture into a greased loaf pan. Tap the pan a few times to release any trapped air.
  6. Bake at 350 F for 1 hour and 15 minutes. Stick a toothpick down the center of the bread to see if it’s done. The toothpick should come out clean.