You all know that I love my sweet treats. I do. I do. And I like to throw in a "healthy'ish" recipe once in a while too. This recipe is made simple by using a protein pancake mix. I personally love Kodiak pancake mixes, but I've also heard great things about Birch Benders. These little muffins pack in some great taste and they don't last long at all. The little hands grab them quickly.
Here we go!
(makes approx. 24 mini muffins)
-1 2/3 cup Kodiak Chocolate Chip Power Cake Pancake Mix (or use your choice of protein pancake mix)
-1/2 cup sugar
-1 cup pumpkin puree
-1 TBS pumpkin pie spice
Preheat your oven to 350 degrees and prepare a mini muffin tin with non-stick cooking spray. Mix the eggs, sugar and pumpkin puree together. Then add the dry ingredients of the pancake mix and pumpkin pie spice. Stir together until combined. Fill each mini muffin well approximately 2/3 full with batter. Bake for about 20 minutes or until a toothpick can be inserted and comes out clean. I suggest watching the muffins around 17 minutes just in case (mostly because I have a habit of walking away and forgetting!).
Allow to cool and then enjoy....if your kids save you any!
I jumped on the sourdough bandwagon about a year and a half ago. It had been something on my "baking bucket list" that intimidated me. I dove in with the help of Leann over at Lion's Bread and have loved it ever since. I've made plenty of mistakes. I've had bread that didn't rise as much as I would like. Bread that was really tough to cut. It all tasted great though and I think homemade bread is food for the soul. No carbs is not an option for me.
Once I had my sourdough up to strength for baking, I began to look for and think about recipes that would use the starter discard. I love these sourdough waffles over on Girl Versus Dough. I often double the batch and keep some in the fridge for breakfasts throughout the week. Also, this pizza crust on Little Spoon Farm is to die for. It takes a little bit more time and effort than a conventional pizza crust but the charring on the cast iron skillet kicks this up to serious restaurant quality. I'm itching for fresh basil and tomato season around here to use with this recipe.
This mini muffin recipe has a subtle sourdough flavor from the discard, the recipe comes together in minutes and it's lightly sweet. My kids went through them so fast that I had to bump up my photo shoot of them because they were disappearing. The mini muffin size is also perfect for toddlers and our almost one year old loves them served broken up into pieces. Here's what you'll need:
(makes approximately 28-30 mini muffins)
-approx. 1/2 cup sourdough starter discard
-1 tsp vanilla extract
-1/2 cup olive oil
-1/2 cup milk
-1/2 cup sugar
-1 1/2 cups whole wheat flour
-1 tsp baking powder
-1/2 tsp salt
-1- 1 1/2 cups fresh or frozen berries
Prepare a mini muffin tin with non stick cooking spray and pre-heat the oven to 350 degrees. In a large bowl, add your starter discard, eggs, vanilla, oil and milk, Mix together. Add the sugar and combine. Add in your flour, baking powder, flour and salt. Lightly stir together the dry ingredients on top of the wet ingredients and then completely combine the batter. Fold in the berries.
Fill the wells of the mini muffin tin approximately 3/4 full. Bake for 16-18 minutes or until an inserted toothpick comes out clean. Allow to cool in the pan for 5-10 minutes and then transfer to a wire cooling rack. Store in an airtight container once completely cooled. Enjoy!
Are you ready for the holidays? I've seen some friends post Christmas shopping progress already...not over here. Haven't started. Haven't given it much thought. And I don't do Black Friday....I know there are great deals but I am just not heading out at midnight on Thanksgiving for shopping. I just can't get myself to do it...maybe one year.
On the baking front, Thanksgiving meets Christmas with this week's recipe that combines the flavors of fall pumpkin and Christmas molasses and ginger. These cookies are like soft version of ginger snaps with a pumpkin twist. Perfect with tea!
Pumpkin Molasses Cookies
(makes approximately 3 dozen)
-1/2 cup butter
-3/4 cup brown sugar
-3/4 cup white sugar
-2/3 cup pumpkin
-1/2 cup molasses
-2 1/2 cups flour
-1/2 tsp salt
-1 tsp baking powder
-1 tbs cinnamon
-1/2 tsp ginger
-1 tsp nutmeg
-more brown sugar for dusting
Pre-heat your oven to 350 degrees and prepare a baking sheet with parchment paper. In a large bowl, cream together the butter and sugars with a hand or stand mixer. Add the eggs one at a time and continue to mix together. Add in the pumpkin, molasses and vanilla and mix together thoroughly. In a separate bowl, stir together all the dry ingredients until well mixed. Add the dry ingredients to the wet ingredients and mix until the batter completely comes together and the dry ingredients are full integrated.
Using a small cookie scooper or spoon, scoop the batter onto the prepped baking sheet, leaving approximately 2 inches between cookies (I fit 12 cookies per sheet). Sprinkle a touch of brown sugar on top of each unbaked cookie. Bake in the oven for 12-14 minutes. Allow to cool for a few minutes on the baking sheet and then transfer to a wire baking rack to finish cooling. Enjoy!
Happy Thanksgiving to everyone! Have a safe and happy holiday!
New England wife, mom & home baker. Faith, food, fitness, baking, cooking and constantly cleaning my kitchen.