Oatmeal Blueberry Applesauce Muffins... with added chocolate chips!

Hadn't made blueberry muffins in a long time.


Got some blueberries on sale - so decided to try a new recipe.


Love annies-eats' recipes, so went looking on her site and found these yummy and healthy muffins.


I did add some chocolate chips to the mix though!


Oatmeal Blueberry Applesauce Muffins... with chocolate chips!
from annies-eats

Oatmeal Blueberry Applesauce Muffins
Yield: 12 muffins
Ingredients:
1 1/4 cups whole wheat flour
1 1/4 cups oats
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp. canola oil
1 large egg, lightly beaten
3/4 cup blueberries, fresh or frozen (I highly recommend fresh!)
1/2 cup chocolate chips

Directions:
Preheat the oven to 375 degrees F. Line a muffin pan with paper liners.
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, salt and cinnamon. In another bowl combine the applesauce, buttermilk, brown sugar, oil and egg. Make a well in the dry ingredients and add in the applesauce mixture. Stir together just until all dry ingredients are incorporated. Gently fold in the blueberries and chocolate chips! with a rubber spatula.
Divide the batter evenly between the prepared muffin cups. I added a few chocolate chips on top of each muffin. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Mini Nutella Swirl Donut Muffins

It has been a crazy week.

I have worked every night... and I am still at the office and it's past 7 p.m. Have no idea when I will finish...

To keep me company, I have a few of these yummy little gems. I made these with Chocolate Peanut Butter (first time I ever saw this!) - a nice change from Nutella!

At least I can eat a few of these between two documents!!

They were good - but I found it a bit hard to mix the Nutella with the main mix.


Mini Nutella Swirl Donut Muffins
from kirbiecravings
makes 24 mini muffins

3/4 cup sugar (used a little less)
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil (used Canola)
3/4 cup fat free milk
1 tsp vanilla extract
nutella (used chocolate peanut butter)

Directions
1. Preheat oven to 350F. Grease mini muffin tin with cooking spray.

2. In a large bowl, whisk together sugar and egg until combined. Add in flour, baking powder, salt and nutmeg. Mix until combined.

3. Then mix in vegetable oil, milk and vanilla extract.

4. Fill each mini muffin cup about 2/3 full with batter. Add a dollop of nutella to each and swirl it around a few times with a knife.

5. Bake for 10-12 minutes. Allow muffins to cool before serving.

Tea Party Lemonade Cupcakes

I love cupcakes (that is not big news here). My #1 choice is chocolate. But during the warmer weather, I would choose lemonade cupcakes as my #1!!


Love the sweet and sour mix!


Made these for Ben's niece last weekend for her birthday. Baked two batches of cupcakes and that was one of them!




Tea Party Lemonade Cupcakes
from landolakes
2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda
3/4 cup sugar (used a little less)
1/2 cup butter softened
2 eggs
1/2 cup frozen lemonade concentrate, thawed (used pink lemonade)
1/4 cup milk (used low fat)

Frosting (halved the recipe)
 6 tablespoons butter, softened
3 cups powdered sugar
4 to 5 tablespoons frozen lemonade concentrate, thawed

Heat oven to 350°F. Place paper baking cups into muffin pan cups. Set aside.

Combine flour, baking powder and baking soda in small bowl. Set aside.

Combine sugar and 1/2 cup butter in large bowl. Beat at medium speed until creamy. Add eggs, 1/2 cup lemonade concentrate and milk; continue beating until well mixed. Reduce speed to low; add flour mixture. Beat, scraping bowl often, until well mixed.

Fill prepared muffin cups 2/3 full. Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

Meanwhile, place 6 tablespoons butter in medium bowl; beat at medium speed until creamy. Continue beating, scraping bowl often and gradually adding powdered sugar and enough lemonade concentrate for desired frosting consistency. Frost cooled cupcakes. Garnish with candy fruit slices, if desired.