National Oatmeal Muffin Day is celebrated on December 19th each year. It's one of those minor holidays with no known origin, but since it involves a delicious and healthy muffin, we are happy to celebrate this fun foodie day.
A Bit of Background
A Muffin, or Quick-Bread, is similar to cupcakes both in size and in cooking method.
Muffins are popular breakfast foods, especially served with coffee.
Muffins come in many varieties and can be savory (like cheese muffins) or sweet like blueberry or banana nut muffins.
Oatmeal muffins have oatmeal as the primary ingredient – which has many health benefits which far outweigh any worry you might have over calories.
Oatmeal muffin recipes began appearing in American cookbooks as long ago as the mid-1800s. They are made with flour, butter, eggs, OATMEAL, and baking soda as the raising ingredient.
Quick Recipe for Easy Oatmeal Muffins
Ingredients for a quick & easy oatmeal muffin recipe I like that I found on Allrecipes include 1 cup of quick cooking oats, milk, an egg, vegetable oil, flour and salt. Baking powder is added as the raising ingredient.
You can find the exact list of ingredients and also the directions for mixing this muffin recipe at the Allrecipes site for Easy Oatmeal Muffins.
Prep time is about 15 minutes and baking in a preheated oven (at 425 degrees) is 20-25 minutes. Not long at all for a dozen tasty breakfast muffins. A warm, delicious treat on a cold morning.
Summary
So whip up a batch of Oatmeal Muffins, or pick up a few at your local bakery, to celebrate this day with a delicious & healthy breakfast treat.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
I posted a photo of these quick & easy Cheddar Corn Dog Muffins on social
media recently and many people commented asking me for the recipe. So, by
popular demand, I'm sharing and reviewing my quick and easy recipe for these mouthwatering,
keto-friendly, low carb Cheddar Corn Dog Muffins.
My husband loved these so much he couldn't wait for me to make them again!
I wanted a quick and easy recipe for weeknights, so I used Good Dee's Corn
Free Bread Mix, which is excellent and has clean, wholesome, healthy
ingredients.
However, you could easily make this recipe with your favorite low carb or
conventional cornbread or corn muffin recipe instead of the prepared Good
Dee's Corn Free Bread Mix, if you prefer. You can also substitute another
favorite shredded cheese for the cheddar. See Recipe Variations, below, for
more information and variations.
Enjoy!
Recommended Tools and Equipment
I like to use reusable silicone baking cups AKA muffin tin liners
lightly sprayed with avocado or olive oil for these cheddar corn dog muffins.
Baked goods are released from these cups very easily, and they help keep leftover muffins or cupcakes fresher during storage. These silicone liners are also very easy to clean,
especially if you spray them lightly with oil before adding the batter.
The silicone liners I use for this recipe (I have two types) are the GIR: Get It Right Premium Silicone Cupcake Liners Reusable Non-stick Baking
Cups, which have a slightly larger capacity than my heavy-duty standard silicone
baking cups and also have helpful tabs for lifting muffins or cupcakes in or
out of the pan without accidentally touching or marring the tops. The set I
have is in the Strawberry Swirl colorway (shades of red, pink, and pale gray),
but they also come in a pretty Frosty Mint colorway (shades of dark and pale
blue and green).
The handy tabs on the large GIR silicone baking cups make it easy to lift the filled liners in and out of the muffin pan.
I prefer to use these silicone baking cups as liners in a nonstick muffin pan, which helps distribute the heat evenly and helps keep the muffins shaped
nicely, while the nonstick pan finish helps prevent any stray bits of batter
or cheese from sticking. Chicago Metallic is an excellent brand; I have a
couple of specialty (jumbo and mini) muffin pans from them and they're great.
Since my standard nonstick cupcake pans are getting a bit long in the tooth,
when it's time to replace them I'll be buying the
Chicago Metallic Commercial II Non-Stick 12-Cup Muffin Pan.
I use a three-tablespoon scoop to measure out the batter, using one
rounded scoop of batter for each muffin cup. I have a set of Norpro stainless
steel measuring scoops that I love and use all the time, and the 50MM (3 Tablespoons) Norpro Stainless Steel Scoop
is perfect for this recipe.
I use Good Dee's Corn Free Bread Mix along with eggs, butter, apple
cider vinegar, cornbread flavoring, cheddar cheese, hot dogs, and
avocado oil spray in this recipe, but you can also substitute other ingredients (see Recipe Variations).
Preheat oven to 325 F. Lightly grease 12 silicone muffin cup liners and
place in a muffin tin.
In a mixing bowl, whisk together the eggs, melted butter, vinegar, and
cornbread flavoring or sweet corn extract. Stir in the Good Dee’s Corn
Free Bread Mix until well combined.
Reserve 4 Tablespoons (1/2 cup) of the grated cheese and mix the remaining
cheese into the batter.
Divide the batter evenly among the greased muffin tin liners.
Slice each hot dog into four sections. Place one section on end in the
center of each batter-filled muffin cup, then sprinkle each muffin with 1
teaspoon of the reserved shredded cheddar cheese.
Bake until lightly golden, approximately 18 minutes. Do not overbake or
the muffins will be dry.
Allow to cool in the pan for 15 minutes, then remove the silicone
muffin cup liners and serve, with or without optional dipping sauce.
Optional dipping sauce:
Mix the sugar-free ketchup (Primal Kitchen), sugar-free raspberry jam
(ChocZero) and Dijon mustard. Serve 1.25 teaspoons of dipping sauce with
each cheddar corn dog muffin.
Nutrition Facts
Serving size: one Cheddar Corn Dog Muffin (without optional dipping sauce)
Calories: 189
Fat: 16.3 g
Sat. Fat: 5 g
Cholesterol: 70.3 mg
Total Carbs: 6.3 g
Net Carbs: 1.3 g
Fiber: 5 g
Sugars: 0 g
Added Sugars: 0 g
Sugar Alcohols: 0 g
Protein: 8.6 g
Recipe Variations
If you want some hot dog in every bite, consider dicing the hot dogs and
mixing them into the batter instead of inserting 1/4 hot dog into the
center of each muffin.
If you're not a fan of cheddar, consider substituting another cheese such
as shredded Swiss, provolone, or gouda.
If you want to make this low carb cheddar corn dog muffins recipe entirely
from scratch instead of using a mix, try the
Keto Corn Dog Bites recipe from All Day I Dream About Food but mix in the shredded cheddar before scooping the batter and add the
shredded cheese topping before baking.
Alternatively, you could substitute a conventional corn muffin mix or
recipe for the corn dog batter if you aren't watching your carbs.
Cheddar corn dog muffins, fresh from the oven!
Quick, Easy & Delicious Cheddar Corn Dog Muffins — Low Carb
Recipe by Margaret Schindel
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I am delighted to be able to review and recommend the Nordic Ware 2 Cup
Microwave Egg Poacher. It exceeds initial expectations.
When my husband said he wanted to buy an egg poacher and make a copycat egg
muffin like the popular fast food restaurant, I was willing to be his
taste-tester. He wanted something that would be fast and easy so we
did a search for a microwavable egg poacher to start.
I was concerned about how flimsy so many of them were, but when we came
across the Nordic Ware poacher, the search was over. I love Nordic
Ware products.
I had not previously used one of their microwave cookware pieces, but I
have been using their shaped bakeware pans for decades so I know they are a
reliable, trustworthy and well-made brand. Their egg poacher is no
exception!
I am quite impressed with the sturdy cup design of the Nordic Ware Egg Poacher. The hinges are my only concern, but only time and constant use will tell about them. However, I'm not overly concerned since the price is low enough that replacing it after a few years should not be too difficult.
To make the poached eggs, lightly butter each
egg cup, add an egg in each cup, break the yolk if desired, and add 1
teaspoon of water per egg.
Snap the egg poacher shut and cook in the
microwave for 80 seconds for firm, fully cooked eggs (microwave cooking time
may vary). Then, let them set and continue to steam cook for 30
seconds before opening the poacher.
The cooked eggs easily slide out
of the poacher cups.
I recommend handwashing the egg poacher to lengthen the life and maintain the quality of the microwavable dish.
Egg Muffin Recipe
My husband loves the Thomas English Muffins, so selecting the muffins was
no problem for him. He also purchased Canadian bacon and of course,
eggs. For my egg muffin, he added a slice of American cheese, but he
prefers his without cheese.
He butters and toasts the muffins in the oven and heats the Canadian bacon in the microwave.
Simply layer the cheese, the Canadian bacon, and the poached eggs in the
muffin. Add salt and pepper to season and you have created the perfect
copycat egg muffin of the egg muffin served in your favorite fast food
restaurant.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
Fresh blackberries are always an invitation to bake something
delicious! When I recently purchased some blackberries at our local
farmer's market, I made Blackberry Muffins as soon as I got
home. Today, I am sharing my personal blackberry muffin recipe here so you, too, can enjoy this delicious treat.
My recipe makes 18 muffins which seems like a lot at first glance. However,
it didn't take my family long to devour these delicious
muffins.
For either of us, when we pair these muffins with coffee, we are in a
breakfast feast heaven. While I would normally say that the serving
size is one muffin, in our home, the serving size is two or more
muffins. They really are that good!
The Muffin Batter & Muffin Tins
This is a muffin recipe, not to be confused with cupcakes. The muffin
batter is thicker and won't pour like a cake batter. I "spoon" my
muffin batter into muffin tins. I bake them in
non-stick muffin tins, therefore paper liners are not required. I do grease the non-stick
tins with Crisco shortening and these muffins turn out easily.
My Blackberry Muffin Recipe
Prep Time
Cook Time
Ready In
Yields
20 min.
20-25 min.
45 min.
18 servings
Ingredients
1¼ cups of sugar (plus extra for sprinkling)
1/2 cup butter, softened (extra for brushing tops)
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
Looking for easy, vegan and gluten-free muffin recipes, I came across a delicious looking sweet ginger one. But, it wasn't completely perfect to go with the soup I was planning for dinner. Therefore, I did the conversions needed to end up with Sweet Ginger Cheese Muffins.
Here I'll tell you about the original recipe along with the changes I made to create my new muffin recipe. Although my recipe is both vegan and gluten-free, I've included the easy changes you can make to convert it to standard diet fare.
One of my favorite vegan and gluten-free cookbooks is Allyson Kramer's Great Gluten-Free Vegan Eats from Around the World. In her section titled Tasty Treats from Central and South America, she includes a recipe for Chilean-Style Sweet Ginger Cake. This was the recipe that enticed me into creating my own version.
Sweet Ginger Cake is meant to be a dessert. But, to go with the potato leek soup I was serving, I wanted something a bit less desserty. Ergo, less sugar and sweet ingredients and the addition of vegan cheese shreds and nutritional yeast. The result was a delicious cheesy muffin similar to sponge cake in texture.
Sweet Ginger Cheese Muffins Recipe
Ingredients and directions:
2/3 cup vegan margarine
1/3 cup raw sugar
1 teaspoon vanilla extract
Cream these ingredients together until they form a smooth paste. I used my stand mixer for this. It just goes so much faster.
Then add in:
2 teaspoons dried, ground ginger
1/3 cup tapioca flour
1/2 teaspoon sea salt
1 teaspoon xanthan gum
3 teaspoons baking powder
2 tablespoons nutritional yeast
2 cups gram flour
1/4 cup honey, agave or other sweetner
1 1/2 cups almond milk
Mix all of this together until you have a smooth batter. Finally fold in 1/2 cup of shredded cheese. I used a combination of Daiya brand mozzarella and cheddar style vegan shreds.
Grease and flour 12 standard muffin cups and divide the mixture among the tins. Bake at 350 degrees for 25 minutes or until golden brown on top.
Recipe Notes
For those of you who are not familiar with vegan and gluten free cooking, many of these ingredients will sound foreign. But every single one is available in health food stores and online.
If you want to make these muffins in a more conventional way, you can easily replace the vegan margarine for butter, replace both the tapioca and gram flour with all-purpose flour, skip the xanthan gum and replace the vegan versions of milk and cheese with dairy versions.
Nutritional yeast is not like standard bread yeast. It's deactivated and more similar to brewer's yeast. It adds a cheesy flavor and vitamin B12 to anything it's added to. Nutritional yeast is found in a dried version, either flakes or powder. If you don't have nutritional yeast, you may want to add more cheese shreds.
Either way you want to make this recipe, you will enjoy a combination of flavors. Unexpected combination, I agree, but the result will complement soups and stews wonderfully.
Posted by: BuckHawk
About This Contributor
BuckHawk decribes herself as "Basically a lazy person who prefers the easy things in life." So that's what she writes about. Easy home decorating, easy recipes, easy entertaining. But, she is also a lover of animals, gardening and crafting. You'll find her writing all over the Web, but with Review This Reviews! she has the opportunity to write about all of her loves.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
Today is National Blueberry Muffin Day! Just as these plump little berries are coming onto the market, it is time to get some great recipes, so you can fully enjoy these delicious little treats!
Let's Review some of the best recipes that are out there on the World Wide Web, for all of us who love to consume this delightful bit of heaven on earth!
Blueberries are one of the best fruits for you! Full of lots of vitamins and minerals, it has also had a lot of reported health benefits as well!.Blueberries are pretty to look at and taste even greater than they look. Naturally native to North America, blueberries have been attributed to longevity and strength. They are low in calories and high in taste! A great combination for sure. If you want to learn more about the health benefits of blueberries you can check out a link right here! Let me just give you the highlights! 100 grams of blueberries contains about 57 calories. for those who are not in the metric system that equals about a half cup. Blueberries are full of anti-oxidants and dietary fiber, vitamins and minerals. These dark blue berries even help lower blood sugar levels and control blood-glucose levels.They pack a big bang for your grocery dollar. Many people feel that blueberries add years to your life and life to your years. Added to other berries like strawberries and raspberries, the colors alone will make your mouth water. What's even better is that you can use blueberries in so many different ways. You can eat them just as they are, like grapes, or add them to a dish of ice cream for a real treat! Blueberries can even be used in savoury dishes too! They are great in gravies, soups and stews or to add some flavor to venison dishes. Just make sure you wash them well, just like any other fruit. Blueberries can be cooked into a jam or jelly, baked into a cake or tart, or frozen for later use. If you have a farm near you, I would highly suggest that this fruit is one you should go out and pick. The time for that is right now! Berry season this year looks like a great one. We've had the right amount of rain and sunshine so that these fruits should be available without any problems. The height of the season is June through August. Now let's look at a few ways that you can make the most out of this incredible berry season. Eating blueberries just as they are is wonderful. Add other berries to make a lovely colorful flan, fruit cups, and mixed berry jams and jellies is a great idea too! But don't stop there. Blueberries can also be used in smoothies and making wine! My personal favorite is Blueberry Muffins. I like the flavor, texture and look of these muffins! Yummy for breakfast or as a dessert for the family. You will find so many recipes that use blueberries in this cookbook!
Blueberry muffins are so good and easy to make, I just know you will enjoy this recipe! Sam Monaco, a friend and great cook shared this recipe on his blog "Sam's Place" I've made them lots of times and I never get tired of the ease and the great taste of these delightful muffins. Enjoy! Sam's Blueberry Muffins By the Way, just for some added fun, the next time you play a game like Trivial Pursuit, you can awe your family with the knowledge that Canada is the largest exporter of blueberries in the world. Bet you didn't know that!
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
A few weeks ago, my mom came to our home with a special treat for my
family. Lemon flavored anything is always my favorite. These
little mini muffin lemon cakes were fabulous!
They were so good, I seriously could not make myself stop eating
them. I finally stuck them in the microwave so they would be "out of
sight, out of mind". However, the little mouse in me kept sneaking back for
crumbs and tiny bites.
I don't have pictures of the making process because I was not with my
mother when she baked them, but she did agree to let me share and review her
recipe. Based on what she told me, this recipe is so easy, more pictures are not really needed.
They would be perfect for a party snack, dessert, breakfast, or perhaps all three if they can last all day in your home. Here, they only survived for one day before they were all gone. We had to guess at how many mini muffins this recipe made and decided it was approximately 48 mini muffins (2 batches when using the featured mini muffin pan below). If you should make them, please count them BEFORE you start eating or sharing them and return here to tell us how many muffins this recipe makes.
Delicious Lemon Mini Muffin Cakes & Glaze Recipe
Mini Cakes Ingredients
1 Box of Yellow Cake Mix
3.4 oz box of Instant Lemon Pudding
4 Eggs
3/4 Cup Vegetable Oil
Glaze Ingredients
4 Cups sifted Powdered Sugar
1/3 Cup Lemon Juice (Real Lemon can be used)
3 Tablespoons Vegetable Oil
3 Tablespoons Water
Grated Lemon Zest from 1 lemon, if desired
Directions
Preheat the oven to 350
Spray mini muffin pan with non-stick spray
In a large bowl, combine all mini cake ingredients and mix
(with mixer) for 2 minutes
Spoon 1 Tablespoon of mix into each mini muffin cup
Bake for 12 minutes
In a medium bowl, mix together all of the glaze ingredients
Prepare a drip tray by lining a cookie tray with wax paper and
place a wire rack on the tray
Turn the muffins out of the muffin pan
Dip each muffin in the glaze, covering mini muffin as much as
possible
Place the dipped muffin on the prepared "drip" tray
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”
I love cooking for my family, therefore a gift for my kitchen is always the right gift.
When I received my Stonewall Kitchen gift set this year from my husband, I was immediately thrilled by the pretty blueberry batter bowl. I admit, my one weakness is mixing bowls. I love them, especially if they have a spout.
I was also pretty excited to try a new pancake mix. Turns out, I prefer the Stonewall Kitchen pancake mix to any other that I have ever tried. That is rather surprising since I have used a popular grocery store brand for decades and have always liked the flavor and texture of the store brand. However, the Stonewall Kitchen pancake & waffle mix has a better taste. The gift set also came with Wild Maine Blueberry Jam and Wild Maine Blueberry Syrup. By now, you have probably guessed it was a blueberry themed gift set. He also gave me a bottle of Wild Maine Maple Syrup separately. Actually, he probably bought that for himself, but it was included with the gift.
Stonewall Kitchen Farmhouse Pancake & Waffle Mix
Stonewall Kitchen Farmhouse Pancake and Waffle MixCheck Price If you love pancakes, and you prefer using a mix, you will want to try the Stonewall Kitchen Farmhouse Pancake & Waffle Mix. As I said in the introduction, I was extremely surprised to find that I prefer it to the brand that I have used for a lifetime. The mix requires that an egg, milk & melted butter be added, but I always have those on-hand, so no problem. I quickly whipped up the batter and made our first batch of pancakes. I wasn't sure what to expect since the batter was a lot thinner than other pancake batters, but my fears were unfounded. The pancakes were delicious.
When we sat down to eat, neither one of us was talking, we were too busy eating!
My Preferred Method for Cooking Pancakes
Black & Decker SK1215BC Family Sized Electric SkilletCheck PriceIt is important that I note how I cook the Stonewall Kitchen mix pancakes. I use my electric skillet, set to 350°, with about a half-inch of Crisco vegetable oil covering the bottom of the skillet. In effect, I am frying my pancakes in oil, uncovered. I turn the pancakes when bubbles start to form on the side that is up. I only turn them once. Because the clean-up is easier, the second time I made these pancakes, I used my Cuisinart Griddler. I can also cook more pancakes at one time since the Griddler opens out flat which allows me to cook on two grills at the same time. I didn't expect there to be much difference, but there definitely was a difference. The pancakes were simply not as good. They still tasted okay, but after the first batch cooked in the electric skillet, they were disappointing. Therefore, from now on, I will always cook my Stonewall Kitchen pancakes in oil in my electric skillet.
The Stonewall Kitchen Syrups
I am a huge fan of blueberry syrup when it is really good, but I hate it if it tastes artificial. My husband prefers Maple syrup, but like me, he is selective. It has to be real maple syrup. Few blueberry syrups live up to my standards. Stonewall Kitchen Wild Maine Blueberry Syrup is, by far, the best I have ever eaten!
Believe it or not, my husband has said that the Stonewall Kitchen Maine Maple Syrup is the best maple syrup he has ever tried. Big wins there for Stonewall Kitchen! We are both very picky when it comes to our pancake syrup.
Yeah, I know. Now you all want my gift set too. Well, you can't have mine, but you can have one like it. I can tell you from experience, this is a great gift for the cook. Do note though that the blueberry set comes with blueberry syrup. You may also wish to purchase the Maine Maple Syrup separately like we did.
The gift set includes everything you see in the picture and comes wrapped in the cellophane bag tied with a Stonewall Kitchen ribbon like mine in the top photo. Gift Set Includes:
Farmhouse Pancake & Waffle Mix
Blueberry Batter Bowl
Wild Maine Blueberry Jam
Wild Maine Blueberry Syrup
Blue Spatula
Related & Relative Articles
I am not the only blueberry loving Contributor! Olivia has previously revealed her love for the fruit too. Plus, you may have recognized the phrase I used in the introduction, "my one weakness". That is actually a quote from Lark Rise to Candleford. Dorcas Lane uses that descriptive phrase several times in the movie and it always tickles me to hear her say it.
You may have noticed the Stonewall Kitchen Pancake Mix is also for waffles. Literally, it is named Farmhouse Pancake & Waffle Mix. You can make those waffles in a really cute heart-shaped waffle maker that was reviewed here by Bev Owens.
Olivia reviews some of the best recipes, as well as a cookbook recommendation, for all of us who love to consume this delightful bit of heaven on earth!
Enjoy Lark Rise To Candleford the BBC series which inspires, enlightens and entertains the entire family. The Lark Rise to Candleford series is based on the semi-autobiographical novels by Flora Thompson
Mini Muffins- Bake Ahead and Freeze
Mary Beth shared her own personal recipe for blueberry apple oat muffins here. She also gave us the basic recipe for her bake and freeze muffins which could include many different fruits & nuts.
Heart Waffle Maker Reviewed
Bev reviewed this heart shaped waffle maker to make our waffles in the shape of a heart as an expression of our love. Small and lightweight this heart shaped waffle maker can be a fun addition to any kitchen.
Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”