Blueberry Buckle Muffins with Streusel Topping

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Blueberry Buckle Muffins with Streusel Topping
Recipe Type: Dessert, Breakfast
Cuisine: Muffins and Breads
Author: Claire McCormick of “Claire Tastes”
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Serves: 18
Easy, summery muffin recipe with a hint of lemon flavor! I used Greek yogurt and applesauce in place of the extra oil in this one, and it did not disappoint! Fresh, zingy, and a perfect streusel crumble for the top!
Ingredients
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 2 eggs
  • 1 very ripe banana, mashed
  • 1/2 cup unsweetened applesauce
  • 1 cup lemon flavored Greek yogurt
  • 2 tablespoons lemon juice
  • 2 cups blueberries
  • For the Crumble:
  • 5 tablespoons cold cubed butter
  • 3/4 cup flour
  • 1/2 cup brown sugar
Instructions
  1. Preheat oven to 425 degrees.
  2. In a medium bowl, mix together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk sugar, oil, eggs, banana, and applesauce until smooth.
  4. Add yogurt and lemon juice.
  5. Gradually add dry ingredients until just combined.
  6. Fold in the blueberries and gently stir to combine.
  7. Scoop batter into a prepared muffin tin (I lined mine with holders first!).
  8. Top each muffin cup with about 1-2 tablespoons of the crumble topping (see below).
  9. Bake 3 minutes, then reduce heat to 350 degrees and bake an additional 22-23 minutes or until just starting to turn golden brown on top.
  10. Repeat with remaining batter.
  11. For the crumb topping, pour the flour, brown sugar and cold cubed butter into a medium bowl. With two forks or knives, cut the butter into the flour and sugar until you are have pea sized crumbs of flour coated butter. Sprinkle on top of each muffin as described above.

 

Cream Cheese Frosted Carrot Cupcakes

Make that traditional carrot cake mix a little more festive with some homemade cream cheese frosting! Perfect for Easter parties or just because cream cheese frosting is delicious any time of year. 🙂

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Cream Cheese Frosted Carrot Cupcakes
Recipe Type: Carrot Cake, Cupcakes, Easter
Cuisine: Dessert
Author: Claire McCormick of “Claire Tastes”
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Serves: 16
Make that traditional carrot cake mix a little more festive with some homemade cream cheese frosting! Perfect for Easter parties or just because cream cheese frosting is delicious any time of year.
Ingredients
  • 6 oz. Neufchatel cheese
  • ~2 cups confectioner’s sugar, or to taste
  • 1 tsp vanilla
  • 1 box carrot cake mix, prepared according to cupcake directions
  • chopped nuts of your choosing, for topping
Instructions
  1. With an electric mixer, beat Neufchatel cheese and sugar until smooth. Add in vanilla.
  2. Frost cupcakes with frosting. Garnish with slivered almonds or walnut pieces.

 

Banana Nut Bread

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Banana Nut Bread
Recipe Type: Breakfast, Dessert
Cuisine: Breads, Baking
Author: Claire McCormick of “Claire Tastes”
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Serves: 12
A moist, nutty loaf perfect for a rainy Saturday morning or a grab n’ go breakfast!
Ingredients
  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup plus 2 tablespoons sugar
  • 2 eggs
  • 1/2 cup vegetable oil (you could also substitute applesauce here!)
  • 3 1/2 bananas, very ripe, mashed
  • 3 tablespoons vanilla Greek yogurt (you could also use plain)
  • 1 teaspoon vanilla extract
  • 2/3 cup chopped walnuts or pecan pieces
Instructions
  1. Preheat oven to 350 degrees (375 for muffins). Grease the bottom and sides of a loaf pan or muffin tin with cooking spray.
  2. Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until fluffy. Stir in the oil (or applesauce). Add mashed bananas, yogurt, and vanilla.
  3. Fold in dry ingredients and stir until just combined. Stir in nuts.
  4. Pour into prepared loaf pan or muffin tin and bake, 45 minutes to 1 hour (for bread) or 15-20 minutes (for muffins), or until a toothpick comes out cleanly and you get that lovely little crack on the top! 🙂

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“Blue Devil Blues” Muffins

For mornings after Duke losses, when all you want to do is sing the “Blue Devil Blues…”

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“Blue Devil Blues” Muffins
Recipe Type: Muffins, Snacks
Author: Claire McCormick of “Claire Tastes”
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Serves: 18
For mornings after Duke losses, when all you want to do is sing the “Blue Devils Blues…”
Ingredients
  • 1 cup all-purpose flour
  • 1/3 cup old fashioned oats
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 cup milk
  • 1 1/2 cups raisin brain cereal
  • 1 egg, lightly beaten
  • 1/2 cup applesauce
  • 1/4 cup firmly packed brown sugar
  • 2 tbsp vegetable oil
  • 1 tsp vanilla
  • 1/2- 3/4 cup blueberries (I used frozen!)
Instructions
  1. Preheat oven to 400 deg.
  2. Spray a muffin pan with cooking spray, or place a cupcake liner in each slot.
  3. In a large bowl, whisk together flour, oats, baking powder, and salt.
  4. In a small bowl, combine raisin bran cereal, milk, egg, applesauce, sugar, oil and vanilla. Whisk thoroughly until foamy.
  5. Add wet ingredients to dry and stir until just combined. Batter will be lumpy!
  6. Fold in blueberries and give a light stir. Don’t be alarmed when your batter turns blue like mine did! 🙂
  7. Bake at 400 deg for 20 minutes, or until tops of muffins are springy and a toothpick comes out clean!

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Pepperoni Pizza Loaf

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Pepperoni Pizza Loaf
Recipe Type: Snacks, Appetizers
Author: Claire McCormick
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Serves: 8
An easy snack recipe promised to please the men of the house!
Ingredients
  • 1 store-bought refrigerated French Loaf (11 oz.)
  • 1 package sandwich-size pepperoni
  • 8 slices thin-sliced cheddar cheese
  • Italian seasoning, to taste
Instructions
  1. Preheat oven to 350 degrees and grease a cookie sheet with cooking spray.
  2. Unroll french loaf carefully, separating in half.
  3. Using fingertips or a lightly greased rolling pin, spread dough into two rectangles, about 3″x12″ each.
  4. Sprinkle each rectangle with about 1/2 tsp Italian seasoning.
  5. Layer pepperoni slices over each rectangle, reserving about 1/8″ at the borders of the dough, and overlapping slightly.
  6. Layer 4 slices cheddar cheese on top of pepperoni.
  7. Gather long edges of each rectangle and begin to roll dough from the long ends, holding toppings steady as you roll.
  8. Seal ends of dough by pressing lightly with fingers.
  9. Bake 16-18 minutes or until golden-brown.
  10. Allow to cool before slicing! Serve with marinara sauce, if desired.