One of the best lessons I’ve learned about cooking for kids is simple: When something works, find a spinoff recipe. We have three small kids, and those rascals love Homemade Ham and Pineapple Pizza (duh!), so I made Pork and Pineapple Skewers. Sure enough, another hit. (Trust me, they’re not all hits, and that’s why this is important.) Our biggest, most-unstoppable hit on Foodlets has been these healthy Pumpkin Spice Mini Muffins, so you know where I’m going with this. Bran cereal and chocolate chips bring new flavors to that classic pumpkin taste. These muffins are also easy, healthy and, yeah, a hit. Score one for parents everywhere.
Get the recipe: Pumpkin Bran Muffins with Chocolate Chips
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When my husband was little, he and his brother went to spend the night at their aunt’s house. The next morning, she made pancakes for them. Scott thought that the pancakes were studded with chocolate chips, so took a giant stack. Turns out they were filled with blueberries.
Because he wasn’t mentally prepared for blueberries, he spit out the first bite in surprise and yelled “yuck.” His aunt was mightily offended and despite his protestations, made him eat the rest of the stack. He has not touched a cooked blueberry since.
What this means practically is that when I’m cooking and baking for the two of us, I take care to avoid making things that involve blueberries (it’s the nice thing to do). I dearly love a blueberry baked good, however, and so at least a couple times a summer, when blueberries are in season, I make up some treat that my friends and neighbors might like so that I can have all the enjoyment of it without eating the whole thing on my own.
Before you start baking, read these tips
The chefs in Food Network Kitchens had so many favorite muffins in Food Network Magazine’s 50 Muffins (page 100, December issue) that we couldn’t print them all. Pick up the issue to see the ones that made the cut — then try this extra Mini Rumball Muffin recipe for a new twist on an old cookie classic.
Mini Rumball Muffins
Combine 1 cup all-purpose flour, 1/2 cup each finely ground vanilla wafer cookies and walnuts, 1/2 cup sugar, 1 1/2 teaspoons baking powder and 1/2 teaspoon each cinnamon, nutmeg and fine salt. In another bowl, whisk 3/4 cup each whole milk and vegetable oil, 2 large eggs and 1 teaspoon vanilla extract. Fold the milk-egg mixture into the flour mixture. Divide among 36 to 48 mini muffin liners. Bake at 350 degrees F until a toothpick inserted comes out clean, 16 to 18 minutes. Heat 1/2 cup each rum and dark brown sugar and whisk until the sugar dissolves. Poke holes in the warm muffins and drizzle with the rum mixture. Dust with confectioners’ sugar.
It goes without saying that Mother’s Day is always a fun day in our house. Instead of giving her gifts every year, I like to cook up a big delicious brunch so we can all lay around the house, eat great food and relax. It’s something we do quite well.
My mom is also quite the picky eater, so I have to tailor my menu to fit her palate. One thing that I can never go wrong with is any kind of baked goods. We have a sweet tooth in my family and these Blueberry Muffins that I’ve adapted from Alton Brown are always a hit.
I brightened them up with lemon zest and raspberries, and then whipped up the most addictive Chantilly Cream. Heavy whipping cream, powdered sugar and a vanilla bean is a match made in heaven.
These blueberry-raspberry muffins topped with Chantilly Cream are the perfect way to show your mom some love this Mother’s Day. Happy Mother’s Day to all you wonderful mothers out there, and thanks to my mom for being so amazing.
Get the recipe for Blueberry-Raspberry Muffins
Breakfast is my favorite meal of the day, so I was really excited to put together our online Breakfast feature. After the pancake explosion I created for Mother’s Day, I tried to focus mostly on bacon and eggs for this one. But the carb-lover inside me couldn’t resist adding French toast and sticky buns. (I love to watch Bobby struggle with baking in Throwdown: Sticky Buns)
And, of course, I added muffin recipes. Muffins are a great grab-and-go breakfast treat, and they usually freeze well, so they can be a cheap, healthy, home-made frozen pastry. Ina’s Blueberry Muffins look like the most-loved on FoodNetwork.com, but Sunny’s Sunny Morning Muffins caught my eye.