Wow! It's been over a month since I last posted a recipe. Balancing out studying and everyday activities I haven't had much time to bake. I checked our fruit bowl the other morning and saw that we had two overly-ripe bananas waiting to be used. I decided then to make muffins! These muffins have a lower fat content, but do not have a chewy or gummy like texture.

This recipe makes exactly 12 average sized muffins.
These have just the right of banana flavor.
I hope you enjoy this recipe.
As the summer approaches I will have more free time to bake and experiment with recipes. Hopefully, I will be posting more. 

Have a good day, everyone! :)

Good morning everyone!
In our family, we enjoy having lots of fresh fruit on hand. For a while, my dad and I were eating bananas like crazy, so we stocked up on them. Unfortunately , we didn't get to all of them in time and they began to brown. 
I decided to use them up this morning and make banana muffins for my dad's birthday.

Good afternoon everyone!
I was looking through some of my old recipes and photos and came across this muffin recipe and thought I would share it with you. Now a days, when we see a recipe that has 'low fat' in the description it usually involves applesauce- but this one does not!

Ingredients-

1 1/2 cups flour
1/2 cup white sugar
2 1/2 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
2/3 cup vanilla fat-free yogurt
1/4 cup unsalted butter, softened
3 tbsp. 1% low-fat milk OR light vanilla soy milk
1 egg, lightly beaten
1/4 cup strawberry jam (I used this kind)

Begin by preheating your oven to 375 degrees.
Combine flour, sugar, cinnamon, baking powder, and salt in a large bowl, stirring well with a whisk.
Using a mixing spoon, make a well in the flour mixture. You can simply do this by just "digging" (so to speak) a little hole in the middle of the mixture. Set aside.
In a separate bowl combine yogurt, butter, milk, and eggs stirring well with a whisk.
Add yogurt mixture to flour mixture, stirring until moist. Be careful not to over-mix.

Line a standard muffin tin with paper liners and spray each cavity lightly with cooking spray.
Spoon in 1 tbsp batter into each liner, then adding a tsp. of jam. Once this is done for each muffin, evenly distribute remaining muffin batter.

In a small bowl, combine sugar and cinnamon and sprinkle over batter.
Bake for 15 minutes and cool on a wire rack for about 15 minutes as well.

I made these in the fall and my family absolutely loved them!
Once September/October comes around, pumpkin flavored everything comes around. Hope you enjoy this recipe! :)


Ingredients-
2 Cups Whole-Wheat flour ( I used King Arthur)
4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. ginger
4 tbsp. brown sugar
1 egg yolk
2 cups skim milk ( I used Light Vanilla Soy Milk)
1 cup canned pumpkin puree
3 tbsp. applesauce: adding in an additional:
  1 tsp. cinnamon
  1 tsp. cloves
  1 tsp. nutmeg
3 egg whites

➊ In a large bowl whisk together flour, baking powder, baking soda, and spices.
➋ In a separate bowl mix the egg yolk, pumpkin, brown sugar, and apple sauce mixture. Stir in milk until well blended.
➌ Add the milk mixture to the flour mixture until well combined.
➍ In a medium bowl, beat egg whites until light and fluffy. Fold egg whites into batter.
➎ Ladle batter by 1/4 cup amounts onto a preheated, non-stick griddle sprayed with cooking spray. Cooke until evenly brown on each side. (see note)

These pancakes are super good! I usually top mine off with some brown sugar.  I have also put the batter into muffin tins and baked for around 15-20 minutes or until a toothpick comes out clean. They're an easy grab and go breakfast that way.
Hope you enjoy!

Note:  These pancakes can be a little stubborn to cook- so don't be discouraged if they take longer than your average pancake!

Revised from this recipe.

Good morning!
Recently, my dad had brought home a few bags of dried cranberries. So I decided to make what I call cranberry crumb muffins. These are so simple to make, and requires ingredients that you have on hand or that are easy to get.
Let's get
started!

Ingredients:
1 cup all-purpose white flour, plus 1 tbsp. set aside
1 cup whole-wheat flour (If you don't have this, all-purpose flour will do)
2 tsp baking powder
1/2 tsp salt
1/2 cup ( 1 stick) butter , softened
2/4 cup white sugar
1/4 cup brown sugar
1 egg
1/2 cup milk
1 tsp vanilla
2 cups dried or fresh cranberries


Preheat the oven to 400 degrees f. Grease a muffins tin or line with paper liners ( I grease my liners as well, just in case!)
In a large bowl, sift together (Do you think sifting sounds complicated? It's not! You can just
use a whisk.) flour, baking powder, and salt. Set this aside.
Take out a seperate bowl and cream together butter until light and fluffy. (I reccomened using a mixer for this step) Gradually add in the white and brown sugar until combined.
Now, reduce the speed of your mixer and add the egg, and mix until just blended. Slowly, add about half of the flour mixture and blend together until well incorporated .Then add in your milk. Again, slowly, add in the remaining flour mixture until just blended. (You don't want to over mix!)
Put your cranberries in a seperate bowl, and toss with 1 tbsp. of
flour, and fold into your batter. Pour the batter into a greased or lined muffin tin and top with a sprinkling of brown sugar (optional) .
The batter will be a thicker batter, this is O.K!
Bake for 20-25 minutes until golden brown on top.
Cool, and enjoy!