I use these 2: Libby's pumpkin muffins and spice butternut squash muffins. These two have passed the grandchildren approval taste test. I also have one for mini pancake muffins, but I haven't honestly done that one yet. Do you want them to your email, or hard copies by snail mail?
I have my mother's recipe for mincemeat muffins with bran (Kellog's All Bran). Easy to make and we all liked them when I was young. (Especially with a bit of butter melted inside them!) Interested? I also have Mom's tin that makes very small muffins, which should be a hit with kids. (One doesn't want to give kids--or adults either--those brobdinagian "muffins" that have become so common in the stores nowadays.)
While I'm thinking of it, here is the recipe:
Mincemeat Muffins (12)
Combine 1 cup Kellogg's All Bran cereal, 3/4 cup milk and 1 cup mincemeat; let stand 5 minutes. Add 1/4 cup sugar, 2T oil, 1 egg and mix. Mix separately 1 cup flour, 1/2 tsp salt and 3 tsp baking powder; mix with the rest. Fill greased muffin tins about 2/3 full, bake 25 minutes at 400 degrees. (Shorter for mini-muffins, I am sure.)
Such a good thing! I had my checkup today and my blood sugar is down from 6.1 to 5.9. This is the first time in many years it has gone below 6. I considered it a victory if it simply didn't go up. That it went down blew me away! :-)
Thanks for all the muffin idears for our Muffin Man! :-)
The hard part is not feeding him sweet muffins, which most recipes are. They're seeking Meal Muffin recipes. So far, so good. For Grandson, it's really all about the SHAPE not the content! LOL!
I looked for muffin [AKA "gem"] recipes in my great-grandmother's cookbook; they were generally heavy on salt and sugar in one form or another. I recall that in the days when sugar was a rarity people used grated dried pumpkins as a substitute ("long sweetnin' " in contrast to sugar or "short sweetin' "). So Susan's pumpkin and squash muffins ought to be about the same. Sugar, yes--but less of it. One can often reduce the sugar and/or salt in an old recipe by half or more. Oh--and I found that yogurt is a good substitute for shortening or oil; it calls for a bit of experimentation, but lightens quick breads much the same way.
Howard'd be firstiest. Winter, Spring, Summer, Fall!!
ReplyDeleteGrandson has decided he only likes muffins. Ha!
ReplyDeleteSo his parents need good, healthy muffin recipes for toddlers.
Got idears?
Now I can't stop thinking of the tune: Do you know the Muffin Man? :-D
I use these 2: Libby's pumpkin muffins and spice butternut squash muffins. These two have passed the grandchildren approval taste test. I also have one for mini pancake muffins, but I haven't honestly done that one yet. Do you want them to your email, or hard copies by snail mail?
DeleteButternut squash muffins sound scrumptious.
DeleteYum! Thanks, Susan!
DeleteEmail would be super!! <3
Had a friend whose son at about 15 months decided that dry dog food was the best thing ever! Her pediatrician said: make sure he has a clean bowl.
ReplyDeleteLOL Puddle
DeleteI like corn muffins but don't know how friendly those are to little tummies.. Blueberry is always a good fallback position, as is cranberry.
ReplyDeleteMum used to make apple-cinnamon muffins. They sometimes came out a bit heavy but always tasted great.
Delete~ ♥ ~
ReplyDeleteI have my mother's recipe for mincemeat muffins with bran (Kellog's All Bran). Easy to make and we all liked them when I was young. (Especially with a bit of butter melted inside them!) Interested? I also have Mom's tin that makes very small muffins, which should be a hit with kids. (One doesn't want to give kids--or adults either--those brobdinagian "muffins" that have become so common in the stores nowadays.)
ReplyDeleteWhile I'm thinking of it, here is the recipe:
Mincemeat Muffins (12)
Combine 1 cup Kellogg's All Bran cereal, 3/4 cup milk and 1 cup mincemeat; let stand 5 minutes. Add 1/4 cup sugar, 2T oil, 1 egg and mix. Mix separately 1 cup flour, 1/2 tsp salt and 3 tsp baking powder; mix with the rest. Fill greased muffin tins about 2/3 full, bake 25 minutes at 400 degrees. (Shorter for mini-muffins, I am sure.)
--Alan
Thanks, Alan! He's not quite 18mos old, so All-Bran may be a little rough on his tummy. But maybe Grandson's Mom knows a substitute. :-)
DeleteBrobdingnagian?
DeleteLooked it up. :-)
Delete"gigantic"
LOL!
Mini muffin tin:
ReplyDeletehttp://www.amazon.com/Wilton-Recipe-Right-Mini-Muffin/dp/B000SABX12
--Alan
Such a good thing! I had my checkup today and my blood sugar is down from 6.1 to 5.9. This is the first time in many years it has gone below 6. I considered it a victory if it simply didn't go up. That it went down blew me away! :-)
ReplyDeleteThanks for all the muffin idears for our Muffin Man! :-)
ReplyDeleteThe hard part is not feeding him sweet muffins, which most recipes are. They're seeking Meal Muffin recipes. So far, so good. For Grandson, it's really all about the SHAPE not the content! LOL!
I looked for muffin [AKA "gem"] recipes in my great-grandmother's cookbook; they were generally heavy on salt and sugar in one form or another. I recall that in the days when sugar was a rarity people used grated dried pumpkins as a substitute ("long sweetnin' " in contrast to sugar or "short sweetin' "). So Susan's pumpkin and squash muffins ought to be about the same. Sugar, yes--but less of it. One can often reduce the sugar and/or salt in an old recipe by half or more. Oh--and I found that yogurt is a good substitute for shortening or oil; it calls for a bit of experimentation, but lightens quick breads much the same way.
ReplyDelete--Alan
Great tips! Thanks!
DeleteTry adding a few tablespoons of plain yogurt to your Mac n Cheese! It makes it very cret and smooth! Yum!!