Muffins

Double Chocolate Chip Buttermilk Muffins

April 19, 2015 by The Partial Ingredients

Who says you can’t have chocolate for breakfast? These buttermilk muffins are the perfect excuse to have chocolate in the morning. They are full of chocolate flavor but won’t make you feel like you ate a heavy dessert. I reduced the amount of all purpose flour by half and subbed in a cup of whole wheat flour. If you’re out of buttermilk you can easily make “acidified milk” which is just milk with a dash of white vinegar mixed in. The milk curdles slightly and overall I’ve found it to be a good substitute for buttermilk. If going this route make sure to use at least 2% or whole milk as it does help with the flavor. While this is optional, you can add a little espresso powder to bring out even more of that chocolate flavor and give it some complexity. The texture was fluffy, delicate and perfect with tea and coffee!
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Classic Cornbread Muffins

November 25, 2014 by The Partial Ingredients

Thanksgiving is quickly approaching and there are so many different side dishes that accompany the big meal! Many tables feature rolls as a side dish but I thought it would be nice to try a slightly more rustic cornbread recipe. The muffins are surprisingly not too crumbly and retained a good amount of moisture on the inside. The outside was golden and just slightly crusty on top. Slightly sweet, not too crumbly and a pretty yellow color makes for a nice display on any Thanksgiving table! Slice open a warm muffin and pair with butter or a healthy dollop of cranberry sauce–or if you’re gunning for a food coma make it both!
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Pumpkin, Banana & Oat Breakfast Muffins

October 16, 2014 by The Partial Ingredients

I have been really into breakfast muffins lately. They’re not too sweet and more fulling than regular muffins because of the rolled oats. They’re quick to make and easy to grab and go in the mornings. For October, I thought a pumpkin based muffin along with bananas would be a delicious combination. One of the benefits of never going through bananas fast enough is I always have plenty of over-ripe ones to get creative with! These muffins are flavored with seasonal spices to compliment the pumpkin. They also freeze well so keeping them as a back up snack or breakfast in the freezer is a great way to go!
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Blackberry Banana & Oat Breakfast Muffins

August 24, 2014 by The Partial Ingredients

I love breakfasts that I can grab and go while I’m halfway out the door. This recipe is a simple answer to folks who have busy mornings (or if they’re just late). These muffins are packed with good stuff: fresh berries, bananas and oats but not a lot of added sugar. My recipe makes a large batch, about 15 big muffins. I like when the muffins are larger in size and bake over the sides of the muffin tin but that’s just my personal preference. If a smaller size muffin is preferred, simply divide the recipe in half. Raspberries, cherries and blueberries make great substitutes if blackberries aren’t available.

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Blueberry Buttermilk Breakfast Muffins

May 26, 2014 by The Partial Ingredients

When everyone is super busy these days who doesn’t love a grab and go breakfast? These muffins are the perfect “wrap in a napkin” breakfast. A lot of muffins you buy at cafes and stores are loaded with sugar but these are much better for you in that respect. I also added some rolled oats for fiber and hardiness. You can pretty much add whatever fruit you want to these since they are surprisingly versatile: raspberries, blackberries, currants and boysenberries would all work great as an added fruit. I added a little lemon zest to brighten up the fruit flavor. The muffins were fluffy on the inside and taste amazing straight out of the oven!
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Banana Coconut Chocolate Chip Muffins

October 26, 2013 by The Partial Ingredients

For the last few weeks I have been making my own coconut milk. One of the benefits of making coconut milk is having your own coconut flour at the end of the process! This site provides a good how-to for home-made coconut milk/flour. You really can’t go wrong with home-made coconut milk since the flavor tastes much better than canned. I decided to use these ingredients in a filling breakfast recipe and the first thing I thought of was muffins. These muffins are made almost entirely out of coconut, banana and chocolate, no all purpose flour or sugar needed. They make a great breakfast muffin and will allow you to eat chocolate for breakfast guilt free!

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Banana Chocolate Chip Muffins

May 25, 2013 by The Partial Ingredients

I had a few over-ripe bananas that were just begging to be turned into bread. Instead of banana bread I wanted to try something a little more portable and great for breakfast. I made a few muffins without chocolate chips on top and since the recipe is fairly low in sugar it was a nice option for the morning. I loved the combo of semi sweet chocolate, banana bread and spices. The texture of the muffin was fluffy and tender, spiced with nutmeg, allspice, ginger and cinnamon. You can make these substituting one cup all purpose flour with a cup whole wheat flour for a healthier alternative.

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Pumpkin Chocolate Chip Muffins

November 10, 2012 by The Partial Ingredients

Sadly my favorite month of the year has been over ten days but I am still celebrating Fall with new pumpkin recipes! These muffins would like to pretend they are for breakfast, but they are so delicious they seem more like a dessert. The inside is light and fluffy with gooey bits of chocolate chips all over. The flavor of the pumpkin is mild, but definitely present. I added some yogurt into the batter which gave the muffins a fluffier, creamier texture. This recipe has lots of possibilities for variation–adding nuts or raisins would work well as a substitute for the chocolate. If you wanted to replace the yogurt with apple sauce that would work fine too.

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