Scallion Pancakes

These Asian-style pancakes are so much more delicious than it seems like they'd be, given the small list of ingredients. It can be tricky to get the temperature just right when cooking (i.e. it's easy to burn them), so keep the heat pretty low. I've been making them in a nonstick pan, but I'm curious to see how they'd do in a cast iron pan. Try to pack as many green onions into each pancake as possible. That's a key to making these taste amazing.

Scallion Pancakes

Ingredients:

2 cups + 2 tablespoons flour

1 teaspoon salt, plus extra to sprinkle on dough

1/2 cup + 1 tablespoon canola oil

1 cup warm water

4-6 stalks green onion

Directions:

1. In a large bowl, add 2 cups flour, 1 teaspoon salt and 1 tablespoon oil. Mix well and pour in 1 cup warm water. Stir well. Knead until the dough forms a smooth ball, adding more flour if necessary if the dough is too sticky. Drizzle a small amount of oil on top of dough and smooth over dough ball to keep it from drying out. Let rest for 20 minutes.

2. Chop up the green onion and place in a small bowl. Stir in 2 tablespoons flour. Heat 1/2 cup oil in a small saucepan. Pour hot oil over the green onion mixture and stir to combine.

3. Spray counter surface with cooking spray and divide the dough into 4-5 pieces. Roll each piece into a thin rectangle. Sprinkle on some salt and press it into the dough.

4. Divide the green onion mixture evenly between the dough rectangles and spread the mixture evenly over each rectangle. 

5. Roll a long side of each rectangle down to the middle, then roll from the bottom to the middle. Roll as tightly as possible. Roll from right to middle, then from left to middle. Put one spiral on top of the other one and smash them together. Let rest for 10 minutes.

6. Lightly roll each pancake out. In a skillet, drizzle in some oil and turn the heat to medium or medium-low. Once pan is heated, add in one pancake, put a lid on, and cook for about 5 minutes or until light golden brown on the bottom. Flip, put lid back on, and cook on the other side for 2 minutes or until light golden brown.

Source: slightly adapted from tiffycooks.com

Pumpkin Chocolate Chip Muffins

This school year I've been trying to always have muffins in the freezer to warm up for a quick breakfast for the kids or pack in lunches.  Many weeks I end up making 4 dozen of these pumpkin chocolate chip muffins.  They taste great, and I'm glad they have some whole wheat in them.  

I don't actually measure the Greek yogurt.  I just eye-ball it and scoop some out of my big container.  The muffins have always turned out.  Also, the directions say to mix the wet ingredients in a separate bowl, but I often just stir the sugars into the flour mixture, then add each of the wet ingredients on top of the dry and stir together the top layer of wet ingredients, then dig down to the bottom of the bowl to combine the two layers.  Is this being lazy or efficient?  All I know is it speeds up my muffin-making chore a bit.

Pumpkin Chocolate Chip Muffins

Makes 24 muffins

Ingredients:

2 cups all-purpose flour

1 cup whole wheat flour

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground cloves

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup brown sugar

1 cup granulated sugar

6 ounces plain Greek yogurt 

3 eggs

15 oz canned pumpkin

1/2 cup canola oil

1 cup chocolate chips

Directions:

1. Preheat oven to 350 degrees.  Spray muffin tins with nonstick spray.  

2. To a large mixing bowl, add all-purpose flour, whole wheat flour, cinnamon, nutmeg, ground cloves, baking soda, baking powder and salt.  Stir to combine.

3. In a medium mixing bowl, add brown sugar (breaking up any clumps), granulated sugar, yogurt, eggs, pumpkin and canola oil.  Stir or whisk to combine.  

4. Add wet ingredients to try and stir until just combined.  Add chocolate chips and stir.

5. Divide into 24 muffin cups and bake for 15-18 minutes, or until a toothpick inserted in a muffins comes out clean.

Source: adapted from www.ourbestbites.com 

Corn Muffins

I used to only think to make corn muffins or cornbread when having chili, but I've recently discovered what a great accompaniment they make to main dish salads in the summer.  I like cornbread, but I think I like corn muffins even better.  The slightly crisped and browned edges are the best part.  Sometimes I like to make these with the corn kernels, sometimes without.  They're delicious either way!

Corn Muffins
Ingredients:
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup honey
2 eggs
1 1/2 cups four (I often use 3/4 c. whole wheat, 3/4 c. all-purpose)
3/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup milk
3/4 cup canned corn kernels, drained

Directions:
1. Preheat oven to 400 degrees.  Grease or line 12 muffin cups.

2. In a large bowl cream together, butter, sugar, honey and eggs.  Make a well in the center, then add the flour, cornmeal, salt and baking powder..  Mix the dry ingredients together, then briefly stir to partially incorporate the dry ingredients into the butter mixture.  Add the milk and corn, if using.  Stir just until all ingredients are incorporated.

3. Bake in preheated oven for 20-25 minutes, until a toothpick inserted into the center of a muffin comes out clean. (This may take slightly less time if the corn kernels are omitted.)

Source: slightly adapted from www.allrecipes.com

Vegan Banana Muffins

This week I had a cup of leftover coconut milk sitting in my fridge and decided to use it up in some muffins.  Although my family isn't vegan, we all devoured these muffins.  I love having go-to recipes to use up leftover ingredients!

Vegan Banana Muffins
Yields about 16 regular-size muffins (or 12 regular and 12 mini muffins)
Ingredients:
2 cups whole wheat flour
1 cup all-purpose flour
1/3 cup sugar
2 tablespoons brown sugar
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon salt
2 cups mashed ripe bananas (about 3 bananas)
1/2 cup coconut oil, melted
1/2 cup unsweetened applesauce
1 cup coconut milk
1/2 cup chopped walnuts (optional)
1/2 cup chopped dates (optional)

Directions:
1. Preheat oven to 350 degrees.  Grease muffin tins or line with paper liners.

2. Mix flours, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg and salt together in a large bowl.  In a small bowl mix together mashed bananas, coconut oil, applesauce, and coconut milk.  Add to dry ingredients (along with the walnuts and dates, if desired) and stir until just combined.

3. Fill muffin cups with batter.  Bake about 15-17 minutes (12-14 minutes for mini muffins) or until a toothpick inserted in the center of a muffin comes out clean.

Source: adapted from www.allrecipes.com

Banana Coconut Muffins with Dates and Walnuts

I've just found my new favorite baked good to make with overripe bananas!  This is a slight variation on the Banana Oat Muffins recipe I posted last year.  I used coconut oil instead of butter and added some mix-ins that added a lot of texture and flavor.

Banana Coconut Muffins with Dates and Walnuts
Yield: about 15 muffins 
Ingredients:
2 cups quick oats
3/4 cup whole wheat flour
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana (about 2 large or 3 medium ripe bananas)
3/4 cup buttermilk (or sub half plain yogurt, half milk)
2 eggs
1/3 cup coconut oil, melted and slightly cooled
1/2 cup chopped dates

1/2 cup chopped walnuts

1/2 cup sweetened shredded coconut

Directions:
1. Preheat oven to 375 degrees.  Coat muffin pan with cooking spray.

2. Whisk together the quick oats, flour, sugar, cinnamon, baking powder, baking soda, and salt.  In a separate bowl, whisk together the mashed banana, buttermilk (or yogurt and milk), eggs and coconut oil.  Add banana mixture all at once to oat mixture.  Stir just until moistened (do not overmix).  Stir in mix-ins as desired.

3. Spoon batter into muffin cups.  Bake regular-sized muffins for 15-18 minutes (10-12 minutes for mini muffins), or until a toothpick inserted in the center comes out almost clean.  Cool in pan for five minutes, then remove muffins from pans and place on wire rack to cool.  

Source:  adapted from www.jennyruns.blogspot.com

Apple Butter Oat Muffins

After making apple butter this fall I was looking for a baked good to use some of it in.  I decided to turn my favorite Pumpkin Oat Muffins into an apple butter version.  I think I liked these even better than apple-flavored muffins made with applesauce.  The apple butter gives a more concentrated apple-spice flavor.

Apple Butter Oat Muffins

Ingredients:

Yield: about 12 muffins

Ingredients:

2 cups quick oats

3/4 cup whole wheat flour (I use white whole wheat)

1/2 cup sugar

2 teaspoons cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup apple butter

3/4 cup buttermilk (can sub 3/8 cup plain yogurt, 3/8 cup milk)

2 eggs

2 tablespoons canola oil or melted butter

3/4 cup chopped walnuts or pecans (optional)

Directions:

1. Preheat oven to 375 degrees.  Coat muffin pan with cooking spray.  

2. Whisk together the dry ingredients.  In a separate bowl, whisk together the apple butter, buttermilk (or yogurt and milk), eggs and oil.  Add apple butter mixture all at once to oat mixture.  Stir just until moistened (do not overmix).  If desired, stir in chopped nuts.

3. Spoon batter into muffin cups.  Bake regular-sized muffins for 15-20 minutes (10-12 minutes for mini), or until a toothpick inserted in the center comes out almost clean.  Cool in pan for five minutes, then remove muffins from pans and place on wire rack to cool.  

Source:  adapted from www.jennyruns.blogspot.com  

Banana Oat Muffins (with optional mix-ins)

When brown bananas sit on the countertop begging to be baked into something yummy, a lot of people think "banana bread!"  But for some reason I tend to gravitate to muffins.  This muffin recipe is adapted from one of my favorite muffins of all time--Pumpkin Oat Muffins.  I cut down on the spices and also took the sugar down a bit because bananas naturally add so much sweetness.  I also decided to use melted butter instead of oil.

You can add whatever mix-ins you like.  These are delicious with walnuts in them, and this week I went crazy and added blueberries and walnuts.  And my kids love it when I add chocolate chips.  I prefer to use mini chocolate chips because it doesn't take very many to have little bits of chocolate dispersed in the batter.  I treated my kids on a snow day this week to chocolate chips in their muffins and they were quite excited.  I didn't tell them the muffins they were excited to eat were whole grain with minimal butter and sugar. 

Banana Oat Muffins
Yield: 12 muffins
Ingredients:
2 cups quick oats
3/4 cup whole wheat flour
1/3 cup sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed banana (about 2 large or 3 medium ripe bananas)
3/4 cup buttermilk (or sub half plain yogurt, half milk)
2 eggs
2 tablespoons butter, melted and slightly cooled
Optional mix-ins: chopped walnuts, blueberries, chocolate chips, etc. (1/2-3/4 cup mix-ins)

Directions:
1. Preheat oven to 375 degrees.  Coat muffin pan with cooking spray.

2. Whisk together the quick oats, flour, sugar, cinnamon, baking powder, baking soda, and salt.  In a separate bowl, whisk together the mashed banana, buttermilk (or yogurt and milk), eggs and butter.  Add banana mixture all at once to oat mixture.  Stir just until moistened (do not overmix).  Stir in mix-ins as desired.

3. Spoon batter into muffin cups.  Bake regular-sized muffins for 15-18 minutes (10-12 minutes for mini muffins), or until a toothpick inserted in the center comes out almost clean.  Cool in pan for five minutes, then remove muffins from pans and place on wire rack to cool.  

Source:  adapted from www.jennyruns.blogspot.com

Apple Muffins

A friend made these muffins and I just had to ask her for the recipe.  They are packed with apples, and with a little cinnamon and sugar crunch, it's hard not to like them.  I put toasted pecans in a couple of the muffins, and they are great with nuts too.

Apple Muffins
Ingredients:
1 1/2 cups sugar
2 eggs
1/2 cup oil
1/2 cup unsweetened applesauce
1 tablespoon vanilla
3 cups flour (I used 1 cup whole wheat, 2 cups all-purpose)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups peeled, cored, diced apples (about 3 apples)
1 cup toasted pecans, chopped (optional)
Brown sugar and cinnamon for topping

Directions:
1. Preheat oven to 350 degrees.  Line muffin pan with paper liners.

2. Stir together flour, baking soda, salt, and cinnamon.  In a large bowl, mix together sugar, eggs, oil, applesauce and vanilla.  Add dry ingredients to wet ingredients and mix until just combined.  The batter will be very thick.  Stir in the diced apples and pecans, if using.

3. Fill muffin liners about 3/4 full.  Sprinkle tops of muffins with brown sugar and a dash of cinnamon, to taste.

4. Bake at 350 degrees for 20-24 minutes.  Makes 20 muffins.

Source: adapted from www.the-girl-who-ate-everything.com

Blueberry (or Raspberry) Oatmeal Muffins

There are many things I enjoy about the changing of the seasons, and enjoying seasonal fruits and vegetables would definitely make the top of the list.  Every summer I look forward to watermelon, corn on the cob, peaches, fresh tomatoes, etc.  Fall gets me all excited about pumpkin and butternut squash.  And when I spotted berries on sale this past week, I couldn't be more excited to make the most of berry season.  I bought blueberries and raspberries and in a last-minute stroke of inspiration decided to add them to some of the muffins I was making for dinner.

I have long enjoyed these Buttermilk Oatmeal Muffins that I posted previously.  This week I baked up some plain to please the non-adventurous eaters in my household, (and I indulged in a plain muffin slathered with peanut butter) but I loved the berry versions as well.  Now I'm wondering what other add-ins would work well with this wonderful base recipe.  I'm thinking a raspberry/dark chocolate chip version would be a very good idea.

Blueberry (or Raspberry) Oatmeal Muffins
Yield: about 20 muffins
Ingredients:
2 cups quick oats
2 cups buttermilk
2 eggs, beaten
1 cup packed brown sugar
1/2 cup (1 stick) butter, melted and slightly cooled
2 cups flour (this time I used 100% white whole wheat flour with great results)
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2-2 cups blueberries or raspberries

Directions:
1. In a large bowl, soak oats in the buttermilk for 15 minutes.

2. Preheat oven to 400 degrees.  Line muffin tins with paper liners or grease with cooking spray.

3. Stir the eggs, sugar and melted butter into the oatmeal/buttermilk mixture.  Add the flour, baking powder, baking soda and salt.  Stir slightly, then add berries and gently stir until just combined.  

4. Fill the muffin cups three-fourths full.  Bake for 13-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Cool for 5 minutes in the pan before removing to a wire rack to cool completely.

Source: adapted from a recipe I found years ago on allrecipes.com--I can no longer find the link to the original recipe, but this one is very similar

Buttermilk Oatmeal Muffins

Oatmeal pancakes have become a staple in our home over the past couple of years.  These muffins are basically the deliciousness of those pancakes in a handheld muffin form.  While the muffins don't grace our table as often as the pancakes, it's nice to change things up a little once a while.  I love these with a generous slather of strawberry jam.

Buttermilk Oatmeal Muffins
Yield: about 20 muffins
Ingredients:
2 cups quick oats
2 cups buttermilk
2 eggs, beaten
1 cup packed brown sugar
1/2 cup (1 stick) butter, melted and slightly cooled
2 cups flour (I use a combination of white whole wheat and all-purpose)
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt

Directions:
1. In a large bowl, soak oats in the buttermilk for 15 minutes.

2. Preheat oven to 400 degrees.  Line muffin tins with paper liners or grease with cooking spray.

3. Stir the eggs, sugar and melted butter into the oatmeal/buttermilk mixture.  Add the flour, baking powder, baking soda and salt.  Stir until just moistened.

4. Fill the muffin cups three-fourths full.  Bake for 13-16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Cool for 5 minutes in the pan before removing to a wire rack to cool completely.

Source: adapted from a recipe I found years ago on allrecipes.com--I can no longer find the link to the original recipe, but this one is very similar

Pumpkin Oat Muffins

I was aimlessly walking down the baking aisle at Target a few weeks ago when I spotted cans of pumpkin.  I threw one into my cart and when I got home left it out on my counter instead of putting it away.  Every time my eyes fell on that pumpkin, I got more and more excited for all the fun baking there is to do in the fall.  

When I finally opened up that can it was to make one of my favorite muffins of all time--pumpkin oatmeal muffins.  Although there are so many delicious baked goods to make with pumpkin, a lot of them are heavy on sugar and fat.  It's so fun to have a baked good full of fall flavor that is also healthy.   

Of course, if you are in the mood for a little more chocolate in your life you could make these a little more fun (and a little less healthy) by adding some chocolate chips.  I added some mini chocolate chips and made some mini muffins for the little people in my life.

Pumpkin Oat Muffins

Yields about 14 regular-sized muffins (I usually make 12 mini muffins and then about 10 regular-sized)

Ingredients:

2 cups quick oats

3/4 cup whole wheat flour (I use white whole wheat)

1/2 cup sugar

2 teaspoons cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup canned pumpkin

3/4 cup buttermilk (can sub 3/8 cup plain yogurt, 3/8 cup milk)

2 eggs

2 tablespoons canola oil

3/4 cup chopped walnuts (optional)

1/2 cup mini chocolate chips (optional)

Directions:

Preheat oven to 375 degrees.  Coat muffin pan with cooking spray.  

Whisk together the dry ingredients.  In a separate bowl, whisk together the pumpkin, buttermilk (or yogurt and milk), eggs and oil.  Add pumpkin mixture all at once to oat mixture.  Stir just until moistened (do not overmix).  If desired, add walnuts and/or chocolate chips.

Spoon batter into muffin cups.  Bake regular-sized muffins for 15-20 minutes (10-12 minutes for mini), or until a toothpick inserted in the center comes out almost clean.  Cool in pan for five minutes, then remove muffins from pans and place on wire rack to cool.  

Source:  adapted from www.jennyruns.blogspot.com