Flour's Cherry Oat Muffins

I found this recipe in my Flour 2 cookbook, and we really liked these.  They are super oatey, which I love, and the cherries add a nice juiciness.  I ate tons of these, and since each one was 194 calories (I made 27 muffins), my calories didn't go so well while these were around.  They are worth it though.  I made them with all purpose flour, but the recipe called for whole wheat flour, which would make these even healthier.  We all gave the muffins a 9, and here's what to do:

Muffins

3 1/2 c rolled oats

1 1/4 c sour cream

1 c whole milk

1 stick unsalted butter, melted and cooled

2 large eggs

2/3 c sugar

3/4 c packed brown sugar

1 1/2 c frozen sweet cherries, pitted and chopped if desired (I didn't chop mine, they came out great anyway)

1 1/4 c flour

2 t baking powder

1/2 t baking soda

1/2 t salt

Topping

1/4 c rolled oats

3 T packed brown sugar

dash of cinnamon

Stir together the oats, sour cream, milk, eggs, and butter until combined.  Add in the sugars, and cherries and continue to stir until combined.  In a separate bowl, whisk together the flour, baking powder, baking soda and salt and stir until well mixed.  Fold the dry ingredients into the wet ingredients and place, covered, in the fridge for at least 8 hours or overnight.

Preheat the oven to 350, line 24 (more or less) muffin cups, and fill the cups about 2/3 full.  

Mix together the oats, brown sugar and cinnamon for the topping.

Sprinkle the topping over each muffin, and cook for about 30 minutes, checking a little before but plan on longer.  Let cool for a few minutes, then serve.

Flour's Raspberry Rhubarb Muffins

These are some amazing muffins!  Raspberry and rhubarb make a great combo with this sweet, light muffin.  Noah says these are his favorite muffins ever, and even Owen gave them a 9.  Noah gave them a perfect 10, I gave them a 9, and Aaron gave them an 8.  Each muffin was only 148 calories.  I think Flour must make the biggest muffins in the world, because although the recipe said it was only going to make 12 muffins, I ended up with 30 muffins, and Flour's pumpkin muffins made even more.  Anyway, they are low in calories and delicious, so win win :).

I am putting in the directions for how I did this recipe, it is basically the same as the Flour recipe, but I had to make a few minor changes.

3 1/4 c flour

1/2 t baking soda

3 t baking powder

1/4 t salt

2 eggs

1 egg yolk

1 1/3 c sugar

10 T butter, melted

1 c milk, at room temperature

1 c sour cream, at room temperature

2 t vanilla

1 c frozen raspberries

1 c chopped rhubarb

Preheat oven to 350 and line 30 muffin cups with paper liners.  Sift together the flour, baking soda, baking powder and salt.  Whisk together the eggs and egg yolk in another bowl.  Slowly whisk in the sugar, butter, milk, sour cream and vanilla until well combined.  Pour the butter-sugar mixture into the flour mixture and using a rubber spatula, fold gently just until combined.  Gently fold in the raspberries and rhubarb until evenly distributed.  Lumpy batter is good :).  Bake for about 20 minutes, checking after that to ensure the muffins don't over cook.  Cool and then eat or freeze.

Simply Recipes' Strawberry Oatmeal Muffins

I found this recipe here for Strawberry Oatmeal Muffins, and these were a great way to use up strawberries, and while not an over the top win at the house, these are a tasty muffin, and we gave them an 8.

The recipe made 21 muffins for me, and each muffin was only 122 calories, so that's nice to have a low calorie muffin.  The only change I made was to put in a little less pepper than it called for, but everything else I did just like the recipe said.  Follow the link above for the recipe and enjoy!

Flour's Pumpkin Muffins with Candied Pepitas

These are really good muffins, and the pepitas on top make them really interesting.  They are moist, and full of flavor, but somehow instead of the 12 muffins the recipe said it made, I made 34 muffins, so close, right ;).  Anyway, it makes it less calories, only 167 per muffin, and these are great, so try them soon!  I am loving this Flour cookbook, everything I have made we have enjoyed.  Aaron gave them an 8, and the rest of us gave them a 9.  Here's what to do:

3/4 c pepitas
1 egg white
1/4 c sugar

3/4 c unsalted butter
2 c sugar
3 T molasses
4 eggs
3/4 c fresh orange juice
16 oz pumpkin puree
3 c flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1 t cinnamon
1/4 t ground cloves

Line a small tray with parchment paper.  In a small bowl, stir together the pepitas, egg white, and sugar to make a loose slurry.  Pour the seed mixture onto the prepared try and leave out, uncovered, to dry overnight.  The next day, using your fingers, break apart the pepitas in to separate pieces.
Preheat the oven to 350 and line the muffin cups with paper liners.  Using a stand mixer with a paddle attachment, cream together the butter, sugar, and molasses on medium speed for 2-3 minutes.  Scrape down the sides intermittently.  Add the eggs one at a time, beating well after each addition to combine the eggs and butter sugar mixture thoroughly.  Scrape the bottom and sides of the bowl once more.  ON low speed, add the orange juice and pumpkin and beat until combined.
In another bowl, stir together the flour, baking powder, baking soda, salt, cinnamon, and cloves.  Dump the egg mixture into the dry ingredients and fold carefully just until they are well combined.  Fill the muffin cups, and sprinkle with the pepitas.  Bake for 35-45 minutes, or until muffins are golden brown on top and spring back when pressed in the middle.  Cool and serve.

Peabody's Eggnog Cream Cheese Muffins

While these are posted a little late for the holidays, these were awesome muffins.  I grew up in Michigan, Ohio, spent some time in Germany, England, UT, Mexico, and now Arizona.  Of all those places, only UT and Flagstaff, where I live now, are anywhere near high elevation.  I was in college in UT and didn't cook very much, so it never affected me.  Now, in Flagstaff, I cook all the time, and I have been noticing a very bad trend in my baking.  My baked goods are tanking :(.  I thought it was my oven, and that may be part of it, but after a massive failure in Pioneer Woman's carrot cake, which everyone said worked really well, I researched and found out what my problem was.  I have to change recipes for high altitude.  This should not have come as a shock to me, but it did.  Anyway, I made a couple of changes to this recipe, very slight ones, and these were not hockey pucks, and they tasted great, and they didn't spread all over, all of which have happened to me since moving to Flagstaff ;).  Culinary Concoctions By Peabody's Eggnog Cream Cheese Muffins are moist, flavorful, and turned out really well.  Aaron, Noah and I gave them a 9, and Owen gave them an 8.  These were super delicious, and moist.  Because of the high altitude problem, I made the recipe into 24 muffins, rather than the 12 the recipe suggests.  The calories per muffin were 241.  As you can see from the picture, they still didn't rise correctly, but they did alright.  I need to mess with the leavening agents and liquid/dry ingredients some more to find the right proportion.  Here's what I did:

 

For Filling:

8 oz cream cheese, softened

1 t cinnamon

1/2 c sugar

1/4 c eggnog

2 T flour

For Muffins:

2 sticks butter, softened

1 c sugar

2 t vanilla

1/4 c eggnog

2 eggs

3/4 t baking powder

3/4 t baking soda

3/4 t cream of tartar

3/4 t cinnamon

2 1/4 c flour

1 c sour cream (I used mostly plain yogurt because I ran out of sour cream)

 

1/3 c sugar

1 T cinnamon

 

Line muffin tins with paper liners.  Mix together the cream cheese, cinnamon, sugar, eggnog, and flour.  Shape into a log and refrigerate.

Mix together the flour, baking powder, baking soda, cream of tarter and cinnamon, and set aside.  Cream together the butter and sugar, then add the vanilla and eggnog and then the eggs one at a time, beating until incorporated.  Alternate adding in the flour and sour cream, beginning and ending with flour.  Place covered in the refrigerator for 30 minutes to chill. 

Preheat oven to 375.

Mix together the sugar and cinnamon, then roll the chilled muffin batter into balls and roll in the cinnamon sugar mixture.  After you have used up all the batter, cut little rounds of the cream cheese mixture and press into the muffins, then bake in the oven for 20-22 minutes.

 

I have changed the cooking temperature, and made the muffins smaller, both in an attempt to fix the high altitude problem.  I also used all cinnamon rather than nutmeg because I really don't like nutmeg very much :).  Try these, they are awesome!!! 



Cranberry Egg Nog Streusel Muffins

These are a great breakfast treat, something very festive and delicious.  Merry Christmas!!!  I found these in The Recipe Girl's cookbook, but you can also find them on her website.  Noah and I made them together because he wanted a cranberry pie, and I suggested he try something a little less cranberry first ;).  These are great, I followed the recipe exactly, so just click on the link to find out what I did.  This recipe is the first recipe I have overcooked in my oven.  I went for the higher time to cook them, since my oven always requires longer cooking, but these were just a little overcooked, so start with the 18 minutes, or even check earlier.  Sorry for the horrible picture, night time remembering doesn't lead to great pictures :). 

 

Each muffin, I made 24 muffins, was 248 calories, and Owen gave them a 7 while Noah and I gave them a 9.  Hope everyone has a wonderful holiday!

Cranberry Orange Spice Muffins

Yay!  Baby is coming today!  We had these very healthy muffins the other day, and I made them just a little less healthy, because I don't like any sugar substitutes.

These were kind of a disappointment, because the cloves were overpowering, but I liked the texture and the taste mostly.  I also liked how healthy they were.  Noah and I gave them a 7, Owen gave them a 5, and Aaron gave them a 6.  You can find the original recipe here, but here is how I made them, changing the spice amounts, and they were still too clovey for us.  I don't know how anyone could eat them the way the original recipe suggested.  We made 12 muffins, and the calories for 1 muffin were 154 the way I made them.

1 c whole wheat flour
1 c oats
1 1/2 t cinnamon
1/2 t ground cloves (next time I will lower this to 1/8 t probably)
1/2 t nutmeg (I'll also lower this amount and maybe add some vanilla for flavor)
1/2 t salt
2 t baking powder
2/3 c skim milk
1/2 c sugar
1 large egg, beaten
1/2 c unsweetened applesauce
1/2 c Craisins
1 medium orange, zested

Preheat oven to 350.  Spray a muffin tin and set aside.  Combine flour, oats, spices, salt and baking powder.  Set aside.
Combine milk, sugar, egg and applesauce.  Add the dry ingredients to the wet ones, then stir until just moistened.  Gently stir in cranberries and orange zest.  Pour into muffin tins, and bake for about 10-12 minutes.  (I cooked mine longer, about 14 minutes). 

Chocolate-Chocolate Chunk muffins

Happy Valentines Day!  Here's a delicious muffin from Dorie Greenspan's Baking cookbook.  The boys and I really liked these, they gave them a perfect 10, and I gave them a 9.  Yum!  The recipe made 12 muffins, and each muffin was 240 calories.  I had to add a little more butter milk, about 2 T more than the recipe called for, because my batter was too thick without it.

3/4 stick (6 T) unsalted butter
4 oz bittersweet chocolate, chopped
2 c all purpose flour
2/3 c sugar
1/3 c unsweetened cocoa powder, sifted
1 T baking powder
1/2 t baking soda
1/2 t salt
1 1/4 c buttermilk
1 large egg
1 t vanilla

Preheat the oven to 375.  Butter the muffin pan and place it on a cookie sheet.
Melt the butter and half the chopped chocolate in the microwave.  Set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.  In a liquid measuring cup, whisk together the buttermilk, egg and vanilla.  Pour the melted chocolate and the buttermilk mixture into the dry ingredients, whisk gently to blend, not overmixing.  Add the rest of the chopped chocolate, then place the batter into the muffin cups.
Bake for about 20 minutes, then remove and cool for 5 minutes.  Serve.

These are a great sweet breakfast treat, and we'll have these again.

Allspice Crumb Muffins

These are really great muffins, and are very easy to make.  I have wanted to try them for a while, and so here we are.  They come out of Dorie Greenspan's Baking cookbook.  We all gave them an 8.

 

 

Allspice Crumb Muffins

For the Streusel:
1/2 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 teaspoon ground allspice
5 Tablespoons cold unsalted butter, cut into bits 
For the Muffins:
2 cups all-purpose flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 cup (packed) light brown sugar
1 stick (8 Tablespoons) unsalted butter, melted and cooled
2 large eggs
3/4 cup whole milk
1/4 teaspoon pure vanilla extract
Grated zest of 1 lemon (optional-I didn't use this) 
Getting ready:  Center a rack in the oven and preheat the oven to 375 degrees F.  Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper cups.  Alternatively, use a silicone muffin pan which needs neither greasing nor paper cups.  Place the muffin pan on a baking sheet. 
To Make the Streusel:  Put the flour, brown sugar and allspice in a small bowl and sift them through your fingers to blend.  Add the bits of cold butter and toss to get irregularly shaped crumbs.  Set aside in the refrigerator for the moment.  (You can make the crumbs up to 3 days ahead and keep them covered in the refrigerator.) 
To Make the Muffins:  In a large bowl, whisk together the flour, sugar, baking powder, allspice and salt.  Stir in the brown sugar, making certain there are no lumps.  In a large glass measuring cup or another bowl, whisk the melted butter, eggs, milk, and vanilla extract together until well combined.  Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.  Don't worry about being thorough--the batter will be lumpy, and that is just the way it should be. 
 
Divide the batter evenly among the muffin cups.  Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter. 
 
Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.  Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Sunshine Power Muffins

Really good, but not very sweet. My dad gave them an 8-9.  My mom, Bonnie, who sent this recipe,  gave them an 8. She thinks once they sit for awhile they will taste better.

1 Cup all purpose flour
1/2 cup oats                      
1/2 cup flax seed meal     
1/4 cup sugar
2 tsp baking powder         
1/2 tsp salt       
1/2 cup honey
2 eggs, lightly beaten
1 cup plain yogurt
1/2 cup orange juice
1 tsp vanilla
2 tsps orange rind
1 cup chopped dried apricots
1/3 cup granola
1. Preheat oven to 375*.
Coat 12 muffins cups with cooking spray.
2. Combine flour and next 5 ingredients in a mixing bowl.  
3. Combine honey and next 5 ingredients in a separate bowl.  Whisk well.  
4. Make a well in the center of dry ingredients. Pour wet
ingredients into the well and stir until combined. Gently
fold in apricots.                 
5. Fill muffin cups 2/3 full. Sprinkle with granola. Bake 18-20
minutes or until center springs back when touched. 

Coffee Cake Muffins

We had some yummy muffins today.  My boys are on fall break right now, so we get to have leisurely breakfasts instead of the rushed ones we are used to.  We had hot muffins for breakfast, and we used up some of my cold cereal supply, so two positivies :)  These were easy to make, and came together quite quickly, but I made some changes to the recipe.  The original recipe is called Maple Coffee Cake Muffins, but I didn't have the maple and brown sugar cereal since I don't love maple, so I used original frosted mini wheat, I added in some cinnamon with the dry ingredients and the streusely topping, and I added some vanilla and almond extracts to the wet ingredients.  This gave the muffins plenty of flavor, and the calories only went up to 180/muffin with regular buttermilk and my add-ins.  If you are looking forward to getting rid of cereal, this is a great way to do it!  Owen and I both gave it an 8, and Noah gave them a 0 because I had to wake him up to eat, and somehow he's turned out exactly like Aaron and is a grump if you wake him up :)  Oh well.  These really are good, and a pretty healthy breakfast.  I won't say what I'm going to post next, because the truth is I'm doing terribly at sticking with my plan.  So surprise for the next entry!

Zucchini and Nutella Swirl Muffins

We had these delicious muffins today, Zucchini and Nutella Swirl Muffins, and they were really good.  We were pleasantly surprised.  I was a little worried as I was making them last night, the dough was more like cookie dough rather than muffin batter.  I actually had to fold in the zucchini rather than stir it in.  However, despite my worries, these are terrific.  They are moist, flavorful, and the hint of nutella really adds a lot.  The recipe calls for an extra large egg, and I only had large eggs, so I added just a little bit of vanilla for some extra moisture.  I love me some vanilla :)  These are a great way to use up zucchini, and we'll have them again soon.  They are super easy to make, especially if you already have shredded zucchini.  Owen, Oma and Noah gave these a 9, and Opa and I gave them an 8.  Each muffin (12 muffins) is 255 calories.
Tomorrow we're having that pasta bake.

Great Grain Muffins, and Make Ahead Muffin Melts

So I was cleaning out a bunch of jalapenos in order to make jalapeno poppers, and I used this butter knife, which hasn't been used in the 10 years Aaron and I have been married. This knife works great for cleaning out jalapenos, and will be my new jalapeno knife :) Just thought I would share! Anyway, we tried some breakfast food today, and the recipes were only mildly successful.

First, the muffins we had were healthy, relatively low in calories, easy to make, and pretty good. They come out of the Dorie Greenspan, Baking from my home to yours cookbook. They are called great grain muffins, and they are definitely worth making, a not too sweet breakfast muffin. We gave them an 8, and we made 15 muffins from the recipe, and each muffin was 189 calories. Here's the recipe:

Great Grains Muffins

1 cup all-purpose flour

1/3 cup whole wheat flour

1/3 cup yellow cornmeal

1/3 cup old-fashioned oats

1/4 cup sugar

2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk ( I used milk and vinegar)

1/3 cup pure maple syrup

2 large eggs

1 stick (8 tablespoons) unsalted butter, melted and cooled

3/4 cup quartered moist, plump prunes or other dried fruits (cut up as necessary) and/or chopped nuts (optional)

Preheat oven to 400 degrees F. Butter or spray a regular-size muffin pan or fit the molds with paper muffin cups.

In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda andsalt. In a medium bowl, whisk together the buttermilk, maple syrup, eggs and melted butter. Pour the liquid ingredients over dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–if the batter is a bit lumpy, that’s fine. Stir in the fruit or nuts, if you’re using them. Divide the batter evenly among the muffin cups.

Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold and onto the rack to cool.

We also had some muffin melts from the Pioneer Woman. I thought that Aaron would really enjoy them, so I tried them, although they are not my favorite.

The recipe is from the Pioneer Woman's second cookbook, and it was a pretty good recipe, especially if you like eggs, which I just really don't, and here is another recipe to prove to me why I really don't like eggs.
Aaron seemed to enjoy it, he gave it a 7, as did the rest of us.  The calories with a slice of bread, which is how we had planned on having it, were 459 for 1/12 of the recipe.  I used a mayo/mustard blend as well as regular mayo to cut down on the calories.
As you can see from the picture, we used crackers instead of bread, because my bread was moldy.  Stinker!  I have to make more bread now, and all that delicious bread had to get thrown away.  I'm pretty disappointed about that, but oh well.  I bet this would taste really good on bread. :)

Tomorrow we're having a fruit tart with pastry cream, and I can't wait, because I could eat pastry cream for the rest of my life and be happy.  Yum :)

Double Chocolate Cream Cheese Filled Muffins

We had Double Chocolate Cream Cheese Filled Muffins today.  These are yummy, easy, and filling.  They have a great chocolatey flavor, but aren't overpowering, and the cream cheese center adds a nice treat.  Owen and Noah gave them a perfect 10, and I gave them a 9.  These are 304 calories each, and they are easy enough for anyone to make.  I changed the recipe slightly, I added 3/4 c sour cream and only 1/4 c canola oil, but otherwise the recipe I made is exactly the same as the recipe link. 

Tomorrow we're having a chicken dish with green beans and potatoes.

Clam Chowder and Cheddar Muffins

We had some delicious clam chowder tonight and some White Cheddar Muffins to go with it.  Here is the recipe for clam chowder.  It's totally basic, a recipe I grew up with, and is as simple as you get.

Clam Chowder

1 6-8 oz can chopped clams with juice
3 stalks celery, chopped
3 medium gold potatoes, chopped
1/2 yellow onion, chopped
2 c chicken broth
6 T butter
3/8 c flour
1 1/2 c skim milk
1/2 c cream
Salt and Pepper to taste

In a large pot, place potatoes, celery, onions, clams, chicken broth and clam juice.  Make sure veggies are all covered with broth, if not, add more.  Boil and simmer until all veggies are tender.  Make a white sauce with the butter and flour and milk and cream.  Mix the white sauce into the veggies and broth, and salt and pepper to taste.  Serve.

We love this recipe, it's so easy and satisfying, and we split this into 6 servings.  Each serving is 299 calories, and we gave this soup a 9.

The muffins were pretty good, but I felt like the rosemary overpowered the cheddar flavor.  I used extra sharp cheddar instead of white cheddar, adn the rest of the recipe I followed exactly.  I liked the texture of these muffins, but I think chives or onions would go better in these muffins.  We gave them an 8, and since I got 12 muffins out of the recipe the calories were 195/muffin.

Tomorrow we're having some chocolate muffins.

Butterscotch Brownie Banana Muffins

Happy 4th of July!!!  Hope you are all having a great day.  We're with family having fun and celebrating.  Here is where you can find today's recipe, Butterscotch Brownie Banana Muffins.  These are easy and delicious, and a great way to use left over brownies and bananas!  I love Peabody's site, she's funny and real and has great recipes every time. 

We gave these a 9, they are so moist and who doesn't love butterscotch and brownies for breakfast?  They are 187 calories/muffin because I changed the oil to sour cream, and I used chocolate yogurt instead of vanilla because that is what I had.  Tomorrow we're trying Crispy Coconut Chicken Fingers and Stuffed Zucchini.  Have a wonderful holiday!

Sprinkle Muffins and Jalapeno Poppers

Today for breakfast we had this recipe from the Pioneer Woman. We've had these before, they are super delicious, and we give them a 9. I change the nutmeg to cinnamon in the recipe, and even though I cut the recipe in half, I still get 10 muffins out of it, resulting in a calorie count of 319/muffin. Easy and fast to make, great to have the kids help me, and they just taste so great!

Aaron wanted these jalapeno poppers for dinner for Father's Day, but asked me to postpone making them until today, because he wanted me to spend time with him on Father's Day, not spend an hour cleaning out jalapenos :).  These are so good.  A little spicy, creamy, salty, and delicious.  Man, we can eat so many of these.  Our jalapenos on our bush are small, so I can get 60 poppers out of this recipe.  I used the recipe in the Pioneer Woman's first cookbook, leaving out the barbecue sauce and the green onions, and cooking it according to the online directions.  Here is the link for the online recipe.  The cookbook only calls for one block of cream cheese, and 1/2 c of cheese.  For 60 poppers, the calorie count is 32 calories/popper.  Aaron and I give the poppers a 10 and the boys give them a 1 :)  They don't like spicy food.  Tomorrow we're trying a crockpot sausage ragout and some green beans from Our Best Bites.

Mediterranean Chicken and Pioneer Woman's Marmalade Muffins

Here is the link to the recipe we had tonight.  I really like everything we've tried from this lady, and this was another one we enjoyed.  We gave it a 7, and it was a quick, easy pretty healthy dinner, only 435 calories for rice and chicken and sauce.  The only change I made was to cut the oil in half, and use 5 chicken tenders, so we cut it into 5 portions.   Notice the green beans?  They are from our garden :)

We had these mini muffins for breakfast this morning, and they were delicious! We got the recipe from the Pioneer Woman's first cookbook, they are called marmalade muffins, and although they don't have any marmalade in them (thankfully), they were easy and great tasting. I cut the recipe in half and made 20 mini muffins out of it, and the calorie count for each muffin was 114/muffin. We gave it on average a 9, for the ease of making them and how delicious they are. Tomorrow we're having a chicken dish from the Pioneer Woman and a broccoli recipe from Our Best Bites.

Raisin Bran Muffins

We had Raisin Bran Muffins today, and I love this recipe.  We've had it before, and it's great that I can use up cereal, and have fresh hot muffins every morning without waiting for them, since I can refrigerate the batter and cook them in the microwave and they turn out great.  Sorry the picture is blurry, I thought one had turned out and it didn't :(.  We give them an 8 and 200 calories/muffin.  I exchanged the 1/2 c oil for 1 T oil and 3 oz of plain yogurt.  That helps keep the calories down.
Tomorrow we're having a fish recipe and some cheesecake bars.

Our Best Bites Chocolate Zucchini Bread and Apple muffins

Our breakfast was found here, and we liked them.  I especially like that the recipe only made 4 muffins, and wasn't too high in calories.  We gave them on average an 8.  Only 190 calories/muffin.

We also had chocolate zucchini bread from Our Best Bites cookbook.  This might be on their blog as well, I'm not sure.  I like that this uses so much zucchini, 3 cups shredded for this bread, and I love the flavor, but I didn't like how many calories each slice was, 190 calories for a very thin slice and that was with my substituting yogurt for sour cream, and my bread was very difficult to get out of the pans without falling apart.  We gave it a 7, and again, when zucchini is coming out our ears this summer, this is a good way to use it up.  Tomorrow we're having a chicken recipe for dinner, we'll see if we like it!