Hearty Cranberry Muffins

Happy Thanksgiving!

What is your favorite part about Thanksgiving? Is it the lazy coffee drinking or the sleeping in? Is it cooking with your family or stuffing your face with turkey?

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The holidays are fun because everyone is jolly. Technically, Thanksgiving is the pre-jolly. The last calm before the holiday storm.

It’s a time to be thankful. I have a LOT to be thankful for this year. My family. My husband. My friends. My fur child, Carib. My internship. We have a beautiful apartment, I’ve finally figured out how to coupon and meal prep, and my husband makes a mean latte in the mornings. It’s a good life.

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So, I made you something. I know your menu is probably planned out and probably has been for the last month, but I wanted to share with you these cranberry muffins just in case.

They’re really good. They’re hearty but in a subtle way. They have WHOLE cranberries in them, which means there is an explosion of flavor every other bite.

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I really recommend that you make them if you have extra time or want something a little bit healthy and hearty this Thanksgiving. Here are a couple other easy Thanksgiving recipes, if you’re really behind this year. No judgment, promise.

PUMPKIN DEVILED EGGS

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CRANBERRY PEAR SALAD WITH CANDIED ALMONDS

candied almonds 4

HONEYCRISP SPINACH SALAD WITH PECANS AND CRANBERRIES

honeycrisp salad 2

AUTUMN STUFFED APPLES

stuffed apples 4

APPLE CIDER SANGRIA

apple cider sangria 3

Hearty Cranberry Muffins

1 c all-purpose flour
1/3 c whole wheat flour
2 tsp baking powder
1/2 tsp cinnamon
1/8 tsp nutmeg
1 egg, room temperature
3 tbsp brown sugar
1/2 c milk
2 tbsp canola oil
2-3 tbsp unsweetened applesauce
3/4 tsp vanilla extra
1 c whole, fresh cranberries

  1. Preheat oven to 425°F.
  2. Combine flours, baking powder, cinnamon, and nutmeg in a large bowl with a whisk.
  3. In a separate bowl, whisk egg, brown sugar, milk, canola oil, and vanilla.
  4. Add wet ingredients to dry ingredients and combine with a spoon. Add in cranberries.
  5. Grease 6-7 muffin tin slots and spoon muffin mixture into muffin tin.
  6. Bake at 425°F for 5 minutes and then reduce to 375°F and bake for another 10-12 minutes or until a toothpick comes out clean.

1 Kaylie Signature

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Blueberry Muffin for One

So I am getting back on the workout wagon.

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And let me just tell you. My calves are dead. Painfully dead. Tight, angry, dead. All of those things you see on Pinterest or Facebook joking about the ‘day after leg day,’ with the dude walking around on his hands… it’s real.

I did weighted squats for the first time in years and it has proven to be all its cracked up to be. And today is only Day 1. Apparently Day 2 is the worst. All this pain calls for some comfort food.

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The boyfriend and I are doing a 30-day no alcohol, no sweets thing. And blueberry muffins are as close to a sweet as I can get. These fresh blueberries were succulent and delicious and the perfect treat while watching Orange is the New Black. It’s not my FAVORITE show but it has a weird addicting component to it, and being only 13 episodes, I decided to watch it before spring semester starts and my life is over. And that little romance going on? (I won’t spoil it if you haven’t watched it.) Can’t. Too cute.

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Chocolate Covered Katie is pretty much a genius with her “single lady” muffin and cupcake series. I have used several of her recipes and just love them. I usually have exactly what I need in the kitchen for them, so when it’s 4pm and raining and 7°F outside, I can make a muffin without having to run to the grocery store.

Blueberry Muffin for One
Adapted slightly from Chocolate Covered Katie

3 tbsp white whole wheat flour
1/4 tsp baking powder
Pinch salt
2 tbs blueberries
1/2 tsp vanilla extract
1 tbsp canola oil
1 tbsp + 1 tsp soymilk
Pinch of cinnamon

1. Combine all.
2. Bake at 330°F for 15-17 minutes.

Pumpkin Muffins with Cinnamon Nutella Cream Cheese Center

I joined a gym. For $10 a month.

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Talk about cheap. And awesome. Except for one leeeeeeeeeettle thing. There’s this thing called the “lunk alarm.” And it’s this terrifying noise that goes off every time someone grunts, drops weights, or judges.

Hi. I can’t control my facial expressions. Does that mean if someone thinks I’m judging, they sound an alarm? Or kick me out? And we all know I have butterfingers. So should we just start now and keep a tally of how many I can rack up?

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Hopefully the terrifying alarm will never go off because of me (when it went off for the first time, I actually laughed. out loud.) because I’d either laugh or run.

All of this gym talk is because I have to exercise to counteract the calories I have ingested through these muffins. Helloooo new favorite fall dessert. Or any-time-of-the-year dessert. Seriously.

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Pumpkin Muffins with Cinnamon Nutella Cream Cheese Center
Adapted from 1 Mix, 100 Muffins

8 oz cream cheese
6 tbsp Nutella (or 1/4 cup + 2 tbsp)
1 tsp cinnamon
2 c white whole wheat flour
1 tbsp baking powder
1 tsp pumpkin pie spice (or 1/4 tsp each of ginger, nutmeg, allspice, and cinnamon)
Pinch of salt
1/2 c firmly packed brown sugar
2 eggs
1 c milk
3 tbsp butter, melted and cooled
1 can pumpkin

1. Combine cream cheese, Nutella and cinnamon. Put into a piping decorator or just a Ziploc bag and pipe onto plate, then freeze for a couple hours.
2. Combine flour, baking powder, spices, salt and brown sugar in a bowl.
3. In a separate bow, combine eggs, milk, and butter. Add to flour mixture.
4. Add pumpkin and mix until just combined.
5. In a muffin tin, fill cups 1/3 way up, then but put cream cheese dollop onto. Then spoon additional batter to cover.
6. Bake 17-20 minutes, or until slightly browned and a toothpick comes out clean.

Pumpkin Spice Pancakes

Mondays are hard. Let’s have some pancakes.

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Today officially starts my birthday week. I guess I’ve started celebrating a little early, between the back-to-back girls weekends and early birthday gifts. It’s been pretty great.

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Another great way to celebrate is with pancakes. Duh. Pancakes make the world go round.

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These pancakes are quite pumpkin-y and spice-y. Despite the extremely HOT weather, they make you feel like it’s fall outside. And it’s perfect. And I don’t know about you, but something about pumpkin makes me really full. Pumpkin pancakes are my go-to when I know I have a long day ahead of me and need some serious fuel.

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Pumpkin Spice Pancakes

2 c white whole wheat flour
2 tsp baking powder
Pinch of baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
Pinch of allspice
1 1/2 c soymilk
1 tbsp brown sugar
1 tsp maple syrup
1/4 c + 2 tbsp canned pumpkin
1 tsp vanilla

1. In a medium size bowl, combine the flour, baking powder and soda, cinnamon, nutmeg, and allspice with a whisk to incorporate some air.
2. In a small bowl, whisk together the milk, brown sugar, maple syrup, pumpkin, and vanilla.
3. Add the wet ingredients to the dry ingredients and mix until just combined.
4. Pour desired amount of batter onto a greased skillet over medium heat. When bubbles begin to form, flip pancake. Continue flipping occasionally until slightly browned on both sides.

Applesauce and Granola Muffin Cookies

It’s a muffin. It’s a cookie.

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It’s MUFFIN COOKIES.

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Um. Excuse me. What’s a muffin cookie, exactly?

A muffin cookie is when you’ve been studying all day and only completed about 10% of your work, when it’s raining and all you want to do is bake, and you haven’t been to the grocery store in over 2 weeks. A muffin cookie is “What in my kitchen can be put together to make a cookie?” and deciding that applesauce might do the trick. A muffin cookie is adding ingredients together, without a recipe, and hoping it turns out as a delightful cookie. A muffin cookie is when the cookie actually is more cakey and fluffy, like a muffin, but in cookie form, but still tastes delicious and is totally blogworthy.

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That, my friends, is a muffin cookie. And I am quite proud of myself for concocting it, if I may say so myself.

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PS: Stay tuned for real cookies. Hopefully sometime soon.

PSS: These kind of look like craters on the moon. Crater cookies?.. Trust me, they taste better than they look.

Applesauce and Granola Muffin Cookies
Make a small batch, around 4-6 cookies.

1/2 + 2 tbsp c white whole wheat flour, spooned into measuring cup
1 tbsp sugar
1 tsp baking powder
1/2 tsp cinnamon
1/4 c applesauce
1/4 c plain soymilk (or vanilla!)
1 tsp vanilla
1 tbsp water
1/4 c granola (I used pumpkin flax)

1. Combine the flour, sugar, baking powder, and cinnamon in a bowl with a whisk.
2. Combine the applesauce, soymilk, water and vanilla in a separate bowl.
3. Add the wet to the dry, then mix into the granola.
4. Refrigerate the dough for 30 minutes.
5. Form cookies onto baking sheet and bake at 350°F for 9 minutes, or until slightly browned around the edges.