muffins Archives - Lovin' From the Oven

Lemon Poppyseed Mini Muffins

June 12, 2015 by kim 1 Comment

You know you’re getting old (or growing up, however you want to look at it) when you get excited about a toilet paper deal. That was me yesterday. I bought 100 rolls of toilet paper for my ginormous household of two. Why not? It’s something you’re always going to need. Running out of toilet paper would be a disaster!

Now I just need to figure out how to extreme coupon…

These lemon poppyseed mini muffins are just the thing for summer. They’re light and fresh, perfect for a poolside snack. Mini size snacks are great for parties because everyone can have a taste without getting too messy.

Recipe from She’s in the Kitchen

Lemon Poppyseed Mini Muffins

Ingredients

zest of two large lemons
6 tablespoons poppyseeds
3 cups King Arthur all-purpose flour
1 and 1/2 cups sugar
2 teaspoons baking powder
6 large eggs
1 tablespoon vanilla
6 tablespoons milk
3 sticks unsalted butter, softened, room temperature

Directions

Preheat oven to 350 degrees. Grease a mini muffin pan.
Mix together the lemon zest, poppy seeds, flour, sugar, and baking powder.
Add the eggs, vanilla, and milk. With mixture still on low, add the butter, a little at a time.
Mix until the batter is smooth and creamy.
Scoop batter into muffin tins. Bake for 18-20 minutes, or until toothpick comes out clean.

https://lovintheoven.com/lemon-poppyseed-mini-muffins/

Mashed Potato Casserole

November 28, 2014 by kim Leave a Comment

Did everyone have a wonderful turkey day? I hope so! As always, I’m pretty sure I overdid it and bit off more than I can chew… literally! I woke up this morning still full. That didn’t stop me from eating leftovers for breakfast, though.

Just in case you still have some cornbread leftover from last night, here’s a great way to use it up! Another bonus: you could also make an easier version of this with leftover mashed potatoes if you have some of that leftover as well.

I’m totally guilty for making cornbread from a box, but it tastes homemade! Seriously. It’s easy to make and saves time when you’re trying to figure out how to make the rest of the dinner (story of my life). It definitely tastes better than if you were to buy it from the store because you can enjoy them warm from the oven. They’re fluffy, full of flavor, and have plenty of corn.

You can shape them into however you want: muffins, mini muffins, or loaves. Get creative and use a fun pan for animal shaped cornbread!

You can find where to buy Fleischmann’s Simply Homemade Cornbread mix here. There’s also plenty of recipes to spice up your normal cornbread recipe.

Mashed Potato Casserole

Ingredients

6-7 small golden potatoes
1 tsp minced garlic
2 tbsp butter
1 cup Mexican shredded cheese mix
1/2 cup sour cream
1/4 cup buttermilk
1/2 cup all purpose flour
1/4 cup panko bread crumbs
1 tsp salt
1/4 tsp ground pepper
1/2 tsp cayenne pepper
1/2 tsp paprika
2 cornbread muffins, crumbed

Directions

Preheat oven to 350 degrees.
After rinsing and scrubbing the potatoes, cut them into 1 inch pieces and boil for 25 minutes.
Drain and then place into your mixer. Add the rest of the ingredients except for the cornbread and mix well until creamy.
Pour into casserole dish(es) and top with the crumbled cornbread muffins. Bake for 25 minutes. Serve hot!

https://lovintheoven.com/mashed-potato-casserole/

Blueberry Lemon Coffee Cake Muffins

July 11, 2014 by kim 8 Comments

Most people know today, July 11th, as free Slurpee day, but did you know that it’s also National Blueberry Muffin Day? I swear every food has its own day. It’s exhausting trying to keep up, but luckily I have Krusteaz to remind me! They sent over a box of their Wild Blueberry Muffin Mix so that I could celebrate the day with them.

The box came with a can of blueberries, rather than having dehydrated ones in the dry mix. That’s the first time I’ve ever seen anything like that. It was just as easy to work with and made me feel like I was making something a little more “homemade.”

I doctored up the muffin mix with a recipe that I found on Krusteaz’s website. Instead of using lemon flavored yogurt, I used real lemons. My parents have a lemon tree growing in the backyard that is overflowing with ripe lemons right now. The last time I came over, my dad tried to hand me a grocery bag full of lemons to take. Since it’s just me and my DF, I settled with six.

These muffins are bursting with lemon flavor, the blueberries taste fresh, and the greek yogurt that I used made the muffins extremely moist.

I’m always up for a streusel topping.

Blueberry Lemon Coffee Cake Muffins

Ingredients

1 package Krusteaz Wild Blueberry Muffin Mix
1/3 cup milk or water
2 eggs
1/2 cup greek yogurt
zest of 1 large lemon
2 tablespoons lemon juice
1 can blueberries, drained and rinsed (enclosed)

Topping:

3 tablespoons packed brown sugar
2 tablespoons all-purpose flour
3 tablespoons butter or margarine, cold

Directions

Preheat oven to 350°F.
For Coffee Cake: In medium bowl, blend together muffin mix, milk or water, eggs, zest and lemon juice. Fold in blueberries. Spoon batter into 12 lined muffin pan.
For Topping: In small bowl, mix together brown sugar and flour. Cut in butter with fork or pastry blender until mixture is crumbly. Sprinkle topping over batter.
Bake 18-20 minutes, or until toothpick comes out clean.

https://lovintheoven.com/blueberry-lemon-coffee-cake-muffins/

I would love for a reader to try out Krusteaz’s baking mix as well, so Krusteaz is giving away a muffin mix box and three coupons for another 3 Krusteaz products of your choice! Enter via the Rafflecopter here:

a Rafflecopter giveaway

This a sponsored post, but the opinions expressed are my own.

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