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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.


Print Recipe
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.


Print Recipe
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.

LEMON BERRY PANCAKE MUFFINS

Of all the things I love doing in the kitchen, making pancakes has rarely been a successful mission that I do not enjoy. Mainly because I don’t particular like standing at the stove waiting for the pancakes to cook when half the time it’s more cooked on one side or I partially burn them LOL! And to be honest, I’m in no rush to keep practicing.

As a result of that I’ve come up with a much better, less back breaking pancake but in muffin form! I kid you not this is a pancake mix from scratch that is truly basic with a few flavorful ingredients added to make it an exciting breakfast. And you don’t have to stand at the stove cooking them while the other pancakes aren’t as warm as the last ones! THESE come out hot, soft like a cloud and ready to go, how about that huh? You will love these and be amazed how much time you save doing it this way too. I may never make a traditional pancake ever again!

Even better they’re still just as soft room temperature a day later if you store them in a container in room temperature. Pancakes made ahead of time for another quick and easy breakfast, um yes please! Oh! And if you don’t want lemon berry then you can replace the lemon extract with vanilla extract. Replace the berry preserves with another flavor or use your favorite spices instead. It’s that easy 🙂

Print Recipe
LEMON BERRY PANCAKE MUFFINS
Servings
muffins
Ingredients
Servings
muffins
Ingredients
Instructions
  1. Spray the inside edges of a muffin pan and preheat the oven to 400 F degrees.
  2. Combine the flour, sugar, baking powder, salt, and lemon zest in a large bowl with a whisk.
  3. In another bowl whisk the milk, melted butter, olive oil, egg, and lemon extract together.
  4. Add half of the dry ingredients and mix well. Then add the last half of the dry ingredients and whisk until everything is smooth. Lastly, add the black berry preserves and whisk it until it's well incorporated.
  5. Pour the batter about 3/4 of the way in each muffin tin and bake for about 15 minutes.
  6. Serve warm or room temperature with a little bit of the preserves on top and maple syrup.