Crunchy Granola Muffins

Crunchy Granola Muffins is a basic muffin recipe transformed into something special! Crunchy on the outside with a soft and fluffy inside and a hint of salted caramel apple deliciousness, these muffins don't last long!

Sausage and Egg Muffin Recipe

Sausage and Egg Muffin recipe makes for a great on-the-run breakfast! Make these up ahead of time and just reheat and eat!

I LOVE these muffins!

They are so tasty, and they have carrots in them! You'd never know it! Kids and adults alike will gobble these up!

Don't be put off by the ingredient list. I know it looks intimidating, but these are really easy to make. I give some good tips in the recipe, so be sure to read that through first before making these

Pineapple Upside Down Muffins

By Life Tastes Good
Published 02/20/2013

Ingredients

• 2 (8 ounce) cans pineapple slices in juice, drain and reserve the juice
• 4 tablespoons brown sugar, divided
• 1/2 cup regular rolled oats
• 3/4 cup whole wheat flour
• 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 2 eggs
• 1/2 cup packed light brown sugar
• 1/3 cup canola oil
• 2 tablespoons reserved pineapple juice
• 1 teaspoon vanilla extract
• 1 (8 ounce) can crushed pineapple
• 1 cup grated carrot

Instructions

1. Preheat the oven to 400 degrees F. Spray 12 muffin cups with cooking spray. Stack the pineapple slices and cut them in 1/2 and then in 1/2 again so each slice has 4 wedges. You'll have a few extra, but cutting them into quarters they fit nicely into the bottom of a muffin cup.
2. Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup, and then place 2 wedges of pineapple into each cup. Set aside.
3. In a large bowl stir together 1/2 cup oats, 3/4 cup whole wheat flour, 3/4 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 tablespoon cinnamon.
4. In a separate bowl whisk together 2 eggs, 1/2 cup brown sugar, 1/4 cup canola oil, 2 tablespoons reserved pineapple juice, and 1 teaspoon vanilla extract. Stir the wet ingredients into the dry just until moistened. The key to making great muffins is not over mixing the batter, so mix by hand just until the flour is moistened (shouldn't be more than 10 seconds). Be sure to have your crushed pineapple and grated carrot ready to go. Once you mix the wet and dry ingredients, the liquid will activate the baking powder, so you want to bake them right away for best results. Fold in the 8 ounce can of crushed pineapple and 1 cup of grated carrot.
5. Spoon mixture evenly into prepared muffin cups and bake for 15-20 minutes or until tops bounce back when lightly pressed.
6. While muffins are still hot, run a knife around the edge of each one to loosen from pan and invert onto a serving tray so that the sliced pineapple wedges are on top. Enjoy warm or at room temperature. They are delish either way, but I prefer them slightly warmed!

Yield: 12
Prep Time: 20 mins.

Cook time: 20 mins.
Total time: 40 mins.

For another healthy and delicious breakfast option, check out my good friend's recipe for Carrot Cake Oatmeal! Renee's Kitchen Adventures Carrot Cake Oatmeal will make you feel like you are eating dessert for breakfast, but it is a great choice and only 9 Weight Watcher's points!!

Donut Muffins

Back to the hospital this afternoon. Sadly I didn't have time to make the S'mores cupcakes, so I made the next best thing Donut Muffins!

These tasty little morsels are soooo easy to make!  But be careful the batter doesn't have eggs, so you might be tempted to eat too much!!  If you do,  you will for sure get a bellyache! Of course, I'm just guessing about that!

I wouldn't know that from experience! NO!

I adapted this recipe from the Allrecipes Donut Muffins

Ingredients

• 1/2 cup white sugar
• 3/4 teaspoon ground cinnamon
• 1/2 cup sour cream
• 2 tablespoons milk
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup all-purpose flour 

Topping

• 1/4 cup butter, melted
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease 24 mini-muffin cups.
2. Mix 1/2 cup sugar and cinnamon in a large bowl. Stir in the sour cream and milk, then mix in the baking soda, salt, and flour until just combined. Fill the prepared mini muffin cups about half full. I use a cookie scoop to measure out the batter.
3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
4. While muffins are baking, place 1/4 cup of melted butter in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted butter, and roll in the sugar-cinnamon mixture. Let cool and serve.

You might also like this recipe from The Life and Loves of Grumpy's Honeybunch for Baking Donuts! These look amazing!!