I’ve received a lot of messages regarding the recent muffins I’ve been making for my one year old, James. With James running around and a baby on the way, it’s difficult to find the time to do it all, including making homemade, fresh meals. These are all super easy and delicious (and mama can enjoy them too!) and you can grab one on the go! Here are three recipes I have on rotation when I run out of ideas.
Pumpkin Muffins
(James cannot get enough! He usually eats two per meal)
INGREDIENTS
1 Box Spice Cake Mix (I’ve also used Yellow Cake Mix and added cinnamon)
1 Can Pumpkin Puree (I use Trader Joe’s Organic Pumpkin Puree)
DIRECTIONS
- Simply mix the pumpkin and the spice cake mix together with electric mixer until well combined.
- Spoon into paper lined small muffin/cupcake tins, 2/3 full. (The batter is very thick and doesn’t “settle”, so you may wish to smooth the tops if you care what the finished product looks like!).
- Bake at 350* 18-22 minutes or until a toothpick comes out clean.
Makes 12 Muffins
Broccoli and Egg Muffins
INGREDIENTS
Egg Base
7 eggs
2 tablespoons milk (optional)
salt and pepper, to taste
Add-Ins (You can add anything that your family would enjoy!)
2/3 cup broccoli, finely chopped
1/2 cup cheddar cheese, shredded
DIRECTIONS
1. Preheat oven to 375 degree F.
2. In a medium bowl, whisk together the eggs, milk, salt and pepper until well combined.
3. Evenly distribute the broccoli and cheese into each muffin cup.
4. Evenly pour the egg mixture into each muffin cup until roughly 2/3 full. If using the silicon muffin tin, place the silicon tin onto a baking sheet.
5. Bake for 20 minutes or until eggs have firmed and the cheese is brown and bubbly.
Storage: store in an air-tight container in fridge for 3 days or in freezer for 3 months. To freeze, wrap the egg cups individually in plastic wrap and then freeze. To re-heat, unwrap egg cup, place on a plate and microwave in 30 second increments until warm.
Makes 12 Egg Cups
Blueberry Muffins
INGREDIENTS
- 2-1/2 cups pancake mix
- 1/2 cup sugar
- 1 egg
- 2/3 cup water
- 1/4 cup canola oil
- 1-1/2 cups fresh or frozen blueberries
DIRECTIONS
- In a large bowl, combine the pancake mix and sugar.
2. In another bowl, whisk the egg, water and oil.
3. Stir into dry ingredients just until moistened. Fold in blueberries.
4. Fill paper-lined muffin cups two-thirds full.
5. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Makes 12 Muffins
simply lauren 