Skip to content

The Best, Most Versatile MUFFIN Recipe You Will Ever Need!

February 25, 2014


I owe this recipe to my very bestest friend on the planet, Angie!

I’m not sure where the recipe originally came from, but we’ve done a bit of tweaking and in the past 6 months it’s been just about the only muffin recipe I’ve used, and I use it A LOT.  With only two tablespoons of oil (coconut oil is great!), and a reasonably small amount of sugar (coconut sugar also works quite well here), you can feel pretty good about serving these up to your littles!

Today I’ve made raspberry, chocolate chip, spelt muffins with oats and bran and they are delicious!  I used frozen raspberries and busted them up a bit so the muffins didn’t end up mushy inside from large berries.

You can easily swap out the flours, add purees, chopped fruits or nuts, chocolate, grated zucchini, carrots or apples, the possibilities are really quite endless.


  • 2 cups of flour  (use flour of your choice)
  • 3/4 cup sugar (you can most definitely use less sugar here, and use whatever sugar you like best)
  • 1 cup other dry ingredients such as oats or bran
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp cinnamon (optional)
  • 1 cup buttermilk
  • 2 eggs
  • 2 tbsp. oil
  • 1 tsp vanilla
  • 1 – 1 1/2 cups of add ins (grated fruit or veg,mashed bananas and chocolate, berries, raisins, nuts, seeds etc)

Preheat the oven to 400 degrees and spray a 12 well muffin tin with non stick spray.

Mix together the dry ingredients in a large bowl.

In a large measuring cup, mix together the buttermilk, eggs, oil and vanilla.  If you are using pureed fruit, mix it into the buttermilk mixture.

Stir your “add in” ingredients into the dry mixture.  Make a well in the middle of the dry ingredients and pour the buttermilk mixture into the well.  Using a rubber spatula, fold and stir until everything is mixed together.   Scoop batter into the prepared muffin tins and bake in the top 1/3 of the oven for 15-22 minutes or until muffins are done.


3 Ingredient Peanut Butter Cookies

October 13, 2013

It is with a little bit of sadness I bid farewell to the Secret Recipe Club this month.

Over the past few years I have been a part of this group where I get assigned a new blog each month and browse through their wonderful recipes and choose a recipe to bake and share on my own blog.  Life sometimes feels a bit hectic lately and I feel like my blog isn’t very high up on the priority list as far as completing things in a timely manner goes.

So a big thank you to all of the SRC members that have baked and shared recipes from my blog and to all of those bloggers that have inspired me!

Enjoy a cookie on me!

PB cookies

My SRC assigned blog for October was Cheese Curds in Paradise.

I was mulling over which pumpkin cookie I was going to bake and as I was scrolling through I came across 3 ingredient Peanut butter cookies.  Everything I needed, I had on hand and the recipe looked like it whipped up pretty quickly.  I was hoping for a chunky cookie, similar to the ones that Ashley made but my cookies came out a bit flat.  I’m thinking maybe it’s because I used regular peanut butter isn’t of the good natural stuff?!?  Regardless, still a good super easy (and gluten free) recipe!

3 Ingredient Peanut Butter Cookies recipe from Cheese Curds In Paradise

  • 1 cup natural peanut butter
  • 3/4 cups of sugar
  • 1 large egg
  • 1/2 cup chocolate chips (optional, I used chocolate sprinkles as I was out of chips!)

Pre heat the oven to 350 degrees and line a pan with parchment or silpat.

Beat together the peanut butter and the sugar until light and fluffy, add the egg and beat well.

Stir in the Chocolate chips.

drop by teaspoonfuls onto the prepared baking pan and bake for 8-10 minutes or until the edges begin to slightly brown.

Cool cookies on pan for 10 minutes before removing to cool completely.


Muddy Buddies/Sweet and Delicious Crunchy Chex Mix

September 15, 2013


This stuff definitely deserves the title “betcha can’t eat just one!”

There are so many different ways you can make this sweet chex mix which is often called muddy buddies or puppy chow.    The name throws me off a little bit, I feel like we should just call it sweet and delicious crunchy chex mix :)

When searching my Secret Recipe Club assigned blog Jen’s Journey and saw this recipe I knew it was what I wanted to make right away.  Chex cereal that’s coated with white chocolate and then covered in a mix of yellow cake mix, powdered sugar and sprinkles…how can you go wrong?!?

Thanks Jen, for passing on such a keeper!!!

Cake Batter Muddy Buddies recipe from Jen’s Journey

  • 5 cups Rice Chex cereal (I went ahead and used the whole box)
  • 10 ounces (5 squares) vanilla flavored Almond Bark (I used 2 cups of white chocolate chips)
  • ¾ cup yellow cake mix
  • ¼ cup powdered sugar
  • rainbow sprinkles
  • Vegetable oil (optional)

In a large, lidded container (large enough to shake all of the cereal), Measure out the cereal.

In a separate bowl, mix together the cake mix, powdered sugar and sprinkles.  Set aside.

Melt chocolate in a double boiler, I like to use a stainless steel bowl over top of a medium size saucepan with about an inch of simmering water.  Add a tsp of vegetable shortening if you the chocolate is not melting as smoothly as you’d like.

**note** it’s okay to use the microwave to melt your chocolate but I never have success melting white chocolate in the microwave and since it’s a lot to waste, I find it safer to do it on the stovetop

Pour the melted chocolate over the cereal and stir with a rubber non stick spatula until all of the cereal is well coated.

Sprinkle the dry mixture over the chocolate coated cereal, add a lid and shake it up until all of the cereal is coated.

Pour out onto a sheet pan and let set.

Ration it out….or else they may eat the whole batch!


And don’t forget to check the link below for all of the other SRC creations!

Holy Stromboli! (A pizza dough recipe)

August 11, 2013


Holy Stromboli!

I would say that I’m an avid pizza maker.  I have quite a few favorite pizza dough recipes that I use on a regular basis for making various pizzas and I’m always excited to try new pizza dough recipes.

I had some leftover chunky sausage studded pasta sauce leftover from dinner and wanted to make a Stromboli (basically rolled up pizza) and since I hadn’t yet decided on a recipe from my Secret Recipe Club assigned blog for August I went ahead and searched The Bad Girl’s Kitchen for a pizza dough recipe and was pleasantly surprised to find one.  My Stromboli is filled with sausage pizza sauce, pepperoni and mozzarella cheese.

This pizza dough is very basic and easy to put together.  It rose well, was super easy to work with and tasted great.  I know I will come back to it in the future.

Pizza Dough (makes enough for 2 pizzas or 2 Stromboli) recipe from The Bad Girl’s Kitchen

  • 1 cup of warm water (105-115 F)
  • 1 package of active dry yeast
  • 1 teaspoon honey
  • 2 tablespoons of olive oil
  • 3 cups unbleached all purpose flour
  • 1 teaspoon of salt
  • cornmeal for sprinkling the pan

In the bowl of a mixer combine the warm water, yeast, honey and olive oil.   Mix in 2 cups the flour and the salt and knead on low speed.  Continue to add the additional cup of flour until you have a dough that’s quite soft but not super sticky.  Knead the dough for 5-8 minutes.

Place dough in a well oiled bowl, cover with plastic wrap and rise until doubled in bulk (about an hour)

Once risen, deflate the dough and divide into two balls.   Roll the dough out into two rectangles, about 9X11″

Top the dough with topping as if dressing a pizza and then roll it up the same style as a cinnamon bun.

Place your rolled pizza onto a pan prepared with parchment paper and sprinkled with cornmeal.   Using a sharp serrated knife, cut slits into the top of the roll.   Repeat with the second piece of dough.

Cover with a tea towel and let rise while the oven preheats to 425 degrees.

Bake Stromboli for 25-30 minutes and the top is golden brown.

Slice and serve.


Don’t forget to check out the other great SRC recipes from Group B for August by clicking on the linky below!

Blended Banana “Ice Cream”

August 9, 2013


So calling this Ice cream is a bit of  stretch…

The base of this yummy frozen treat is frozen banana, but once they’re blended up with some cocoa and peanut butter it’s tough to distinguish that you’re actually eating frozen banana puree.  Such a great healthy treat for the kids and my kids LOVE it!

We’ve added cocoa and peanut butter to our banana mixture but you could most certainly leave it plain, add chocolate chips or any other combination you’d like!

I’ve made my banana “ice cream” using a food processor, I found it needed a little bit of liquid to really get it smoothed out but I imagine if you were using a vitamix you may not need to add any liquid at all?

Frozen Banana “Ice Cream” Dessert  makes about 6 small ice cream cones.

  • 4-5 bananas, sliced and frozen
  • 3 spoonfuls of cocoa powder (or to taste)
  • 1 heaping spoonful of peanut butter
  • almond milk (just enough to get it smoothed out in the food processor or blender) *you can use any liquid you choose, I wanted to keep ours dairy free.

Put everything into a food processor and pulse to break down the bananas.  Add liquid if needed.  Pulse until you’ve achieved a smooth, soft serve consistency.


Serve in bowls or cones.


Ice Cream Drumsticks

July 14, 2013


I am so excited about these sweet ice cream treats!


Ice cream drumsticks are so easy to make and cost only a fraction of the cost of the ice cream drumsticks you buy in the store.  I’ve topped my drumsticks with chopped honey roasted peanuts, chopped miniature marshmallows and bits of my favorite chocolate bar.  The possibilities for these are endless, I’m thinking that a chocolate/peanut butter ganache with caramel and nuts would be insanely good!

The method for making these great treats comes from my Secret Recipe Club assigned blog Learning Patience.  Corey blogs from Trinidad and her blog is full of so many good looking recipes.  I, of course jumped straight to the dessert section and settled right in on these Ice Cream Drumsticks.

All you need to get started are….


  •  6 sugar cones
  • your favorite chocolate bar (Corey used lindt chocolates) My current favorite is this Dairy Milk bar with Caramelized peanuts and salt
  • vanilla ice cream (about 9 scoops)
  • magic shell topping
  • chopped nuts or other preferred toppings
  • squares of parchment paper (6 or 7″ squared) and tape

The trickiest part of these was wrapping the parchment around the cones and keeping it in place.  I used tape to wrap around and secure the parchment around the cone but since tape doesn’t stick to parchment it needs to be long enough to wrap all the way around to stick to itself!  I suppose that elastic bands would work well for this too!

First step – wrap the cones in parchment, about 2″ higher than the top of the cone.

Step 2 – chop up the nuts and chocolate bar

Step 3 – soften the ice cream by stirring it up until soft (you can also pop it into the food processor) mix in the chocolate bar, reserving some for topping the cones.

Step 4 – Stand the cones up in some cups and give a small squirt of magic shell into the bottom of each one.  Spoon the softened ice cream into the cones filling them about an inch and a half over the top of the cone.

Step 5 – Add some magic shell topping onto the top and sprinkle the nuts and other toppings on top.  Press them into the chocolate so they stick.  Freeze for about 30 minutes or until the ice cream has hardened back up.


Check the link below for all of the other July SRC submissions.

Pumpkin Chocolate Chip Cookies (Egg Free)

June 9, 2013


I know it seems all wrong to be baking with pumpkin as we’re approaching the summer months but as I was walking through the natural foods store the $2 cans of organic pumpkin puree were calling out to me!  Earlier in the week I baked up some Oatmeal pumpkin muffins and I had half of a can of pumpkin left in the fridge.  I recalled coming across this recipe for Pumpkin chocolate chip cookies when browsing through the recipes from my Secret Recipe Club assigned blog This Mama Cooks!

Now I’m normally not a fan of a puffy cake like cookie but these are actually pretty good and the kids loved them.   I did make a few changes from the recipe….I used sugar instead of stevia.  How totally wrong does that sound??  I took a healthier version and put the sugar back in, but sugar is what we have on hand in the kitchen.  I also used butter in place of shortening in the recipe as that is also what was readily available in our kitchen.

I think that these Pumpkin cookies will make a great lunch box treat!

Pumpkin Chocolate Chip Cookies (Egg free!!!) recipe from This Mama Cooks makes about 4 dozen

  • 2 cups of brown sugar or Stevia extract in the Raw
  • 1 cup of butter or organic shortening
  • 1-15oz can of pumpkin puree
  • 2 tsp vanilla extract
  • 2 cups all purpose flour
  • 2 cups whole wheat flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 cup chocolate chips

Preheat the oven to 375 degrees.

Cream the butter and the sugar together.  Add the pumpkin puree and vanilla and mix.  (my mixture looked a little curdled here but have no fear, the flour will fix everything!)

Whisk the flours together with the baking soda and cinnamon and then mix into the pumpkin/butter mixture.   Stir in the chocolate chips.  Using a cookie dough scoop, or a large tablespoon, scoop balls of cookie dough and put them on a parchment covered baking sheet.  Flatten the dough balls with the heel of your hand and bake for 12-15 minutes until the cookies are puffed up and look done all the way through.

Remove to racks to cool.

Enjoy and be sure to check the link below for all of the other Secret Recipe Club posts from group B for the month of June!


Get every new post delivered to your Inbox.

Join 788 other followers

%d bloggers like this: