Orange Poppy Seed Muffins with Tangy Orange Glaze

I told you I’d be back with something a wake-me-up, comfort-style recipe!  

Muffins.  Best breakfast ever.  I know, I know.  They’re basically glorified cupcakes.  But they’re so much more than cupcakes.  First of all, there’s generally some sort of fruit in them.  (Fruit=healthy breaky, right?)  Second, you get to warm them up and slather them with butter.  It’s not looked up well if you do that to a cupcake.  Though I’m sure it’d  be pretty dang tasty.  Butter helps all things.  Except acne.  Never put butter on your face.  Please. 

Anyhow.  We’re going to go citrus because it’s February and all things are citrus.  

I go with the flow.  Sometimes.

Then we’re going to throw in a bunch of poppy seeds, because: crunch.  They just make things better.  

Top it all off with a tangy orange glaze, and you have yourselves the best kind of good morning muffin.  Definitely enjoy with a warm cup of something.  It is winter, after all.  (And who doesn’t need a hot coffee in the morn?)

This recipe is adapted from Girl vs Dough (great blog, look around while you’re there).  She made grapefruit muffins, and she made them a bit healthier than I made mine.  (I’m guilty of hardly ever using whole wheat flour – it makes such a healthy tasting final product.  Generally whole wheat baked good that I make taste like dirt.  Nobody likes to eat dirt, amiright?  I eat whole wheat bread.  That’s it guys.  White flour in all the other things.)

I also didn’t use fresh juice.  I didn’t have any.  I’m never prepared.  I only had one egg, so thank goodness I only needed one.  Instead of fresh juice, we use a scoops of frozen orange juice concentrate.  I learned this trick from a dear friend to whose house I was taking these muffins.  I knew she’d appreciate the tang and unpreparedness of my baking.  It’s super easy, and adds such a nice zing.  She makes AMAZING scones using the same method.  Have I mentioned she’s brilliant?  

To the muffins!  You can seriously throw them together in about ten minutes, make the glaze while baking, and enjoy.  Totally doable for a fresh breakfast, or store them, airtight for 3-4 days and heat up for an on-the-run breaky.

Orange Poppy Seed Muffins with Tangy Orange Glaze
Yields 12
A winter wake-me-up muffin! Crunch and tang.
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Muffins
  1. 2/3 cup sugar
  2. 1/3 cups vegetable oil
  3. 1/4 cup poppy seeds
  4. 2 heaping tsp frozen orange juice concentrate
  5. 2 tsp vanilla
  6. 1 egg
  7. 2 1/2 cups flour
  8. 3 1/2 tsp baking powder
  9. 1 tsp salt
  10. 1 1/4 cup milk
Glaze
  1. 2 Tbsp butter, melted
  2. 1 1/4 cup icing sugar
  3. 1/2 tsp vanilla
  4. 2-3 Tbsp frozen orange juice concentrate
For the Muffins
  1. Preheat oven to 350F. Line or grease 14 muffin cups.
  2. Mix together sugar, vegetable oil, poppy seeds, and orange juice concentrate.
  3. Add vanilla and eggs. Stir well.
  4. Alternately add dry ingredients and milk.
  5. Fill muffin cups level to top.
  6. Bake for 18-20 minutes, or until the middle of the muffins has set.
For the Glaze
  1. Whisk melted butter, icing sugar, vanilla and orange juice concentrate until smooth. Add more icing sugar if too runny, or more orange juice (or milk) if too thick.
Notes
  1. You can definitely use a mixer or a wooden spoon to make these! Whatever you prefer.
Adapted from Girl Versus Dough
Adapted from Girl Versus Dough
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
Also, if you have any glaze left over, feel free to cut a muffin in half, and drizzle it over the insides too. Please tell me if you do this. I need to know I’m not alone.  *Ahem…

Linked up on Create, Link, Inspire party, Sugar Spice and Family Life, Meal Plan Monday

 

For the Love of Lists – Week 13

Lists for Days | November 1, 2016 | By

We’ve made it to the teens!  Say whaaatt?!  

It’s also somehow November!  

My baby turns 2 next week?!?!?!?

It’s less than two months until Christmas?

What is even happening?

I hope everyone had a fun and safe Halloween last night.  We sure did.  My kitchen is drowning in way too many small bags of chips and mini-chocolate bars.  (Self-control – please be strong!)

We had a cute and spunky little cow, a BATMAN, and a horse that was more interested in kicking himself in the head then getting candy at times.  I’m sure you’ll see a picture here or on Instagram at some point… 

I’m dreading time change this weekend!  Anybody with me?  It is so not cool when you have littles.  Oh well.

Earl Grey Cake with Raspberry - Love of Lists 13 Halloween Practice - Love of Lists 13 

On to the list!  Enjoy.  

  1. Mom-spiration for the week.  I love reading articles like this, and being reminded that we’re all struggling with some part of this thing called Motherhood.  It’s so great, but it’s so hard
  2. Beachbody came out with a new workout program this week that looks pretty sweet called, “Core de Force“.  We’ve done their Hammer and Chisel program – and it was really awesome.  I’m interested to see reviews for this one.  No equipment needed!  (I love programs like that!)
  3. I know it’s only the beginning of November (WHAT!?), but I’m definitely looking into some holiday dresses for Christmas parties and such.  I think I mentioned last week that I have a thing for LBDs.  Most dresses, really.  But I love me some black (and almost black=navy).  Off-the-shoulder, backless, maxi.  Sooo good.  (You know I’ll probably end up wearing something I already own, eh?)
  4. A cookbook club!  Get a group of ladies, grab a cookbook for an amazing read, and then have a potluck where you all bring dishes from that cookbook.  I think this is an amazing idea!  (Can we have a cake potluck?)  Anyone interested in starting one, I’ll be the first to sign up!  Does anyone else read a cookbook like a novel?  
  5.  I made this cake over the weekend.  Early grey with raspberry.  Yum!
  6. I will reveal my inner nerd to you again.  Dr. Who mug on my Christmas list?  You know it.
  7. A few slow cooker meal ideas:
    1. Parmesean Chicken Orzo
    2. Chicken Corn Chowder
    3. “Baked” Ziti
    4. Chicken Taco Chili
  8. Apparently I’ve got a thing for earl grey too.  (See cake above!)  MuffinsWaffles!  Oh my!  I’ve totally made the muffins in the past and they are A-MaZinG. 

If you’re loving these posts, I’d love for you to sign up for emails!  They’ll notify you of new posts.  (I promise I won’t send you a gazillion random emails!)  Sign up in the sidebar!  🙂

**Earl Grey Cake with Raspberry

**The boys practicing for Halloween in their pjs.

Streusel Topped Peanut Butter Stuffed Zucchini Muffins

Can somebody please tell me that August is still here?  September, how are have you already arrived?  Do you know that saying that time goes faster as you get older?  Because you should definitely heed it.  It’s true.  To the nth degree. 

Zucchini Muffins - dollops of peanut butter

Sweet summer is passing us by.  The bright coloured flowers are being replaced with golden rod and baby’s breath.  Fall colours are starting to burst out here and there.  Don’t get me wrong, I love fall.  It’s a great time.  But as I’ve said time and again – I love me some summer more than the rest.  That sun beating down on my skin, making me roast, it’s such a great feeling.  Sun-kissed kids running around.  That’s what it’s all about.  I’m determined that pants will not be constraining these legs until Autumn is official.  Dresses and shorts – bare legs – cold or not, until fall comes.  (I may have a stubborn streak in there somewhere.)

Streusel Topped Peanut Butter Stuffed Zucchini Muffins - Whisks and Wooden Spoons

Fall or not, this is zucchini season!  Everyone around here who has a garden (not yours truly… we slacked off on that this year) has a BUNCH of zucchinis.  We’ve been blessed with a few, so I’ve made zucchini bread, had curry with zucchini, I have zucchini lasagna on the menu this week, AND I made these muffins!  I think these may well blow your mind if you like peanut butter.  And breakfast.  Or muffins for supper.  Or zucchini.  If you like any of these things, you’ll like these muffins.  

Streusel Topped Peanut Butter Stuffed Zucchini Muffins - Whisks and Wooden Spoons

We’re just going to go right ahead and assume that the zucchini in these muffins cancels out all the other things and makes them healthy.  Okay?  Deal. 

Streusel Topped Peanut Butter Stuffed Zucchini Muffins - Whisks and Wooden Spoons

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Because a healthy streusel-topped, peanut butter stuffed muffin just does NOT exist.  Let’s be real.  Some mornings we don’t want healthy.  We need sweet.  (Or am I alone on that?)  Pour me a big cup of coffee.  Let me have that peanut butter and streusel, please! Perfect Saturday morning.  Or any morning, for that matter!

Streusel Topped Peanut Butter Stuffed Zucchini Muffins
Yields 16
Moist zucchini muffins with a great peanut butter punch, and a streusel crunch.
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Muffins
  1. 1 cup shredded zucchini
  2. 2 cups flour
  3. 2 tsp baking powder
  4. pinch salt
  5. 1/2 cup sour cream
  6. 1/2 cup margarine, softened
  7. 1/4 cup milk
  8. 2 eggs
  9. 1 tsp vanilla
  10. 1/2 cup brown sugar
  11. 1/4 cup white sugar
Streusel
  1. 1/2 cup flour
  2. 1/2 tsp cinnamon
  3. 1/3 cup brown sugar
  4. 3 Tbsp butter
Peanut Butter Filling
  1. 1/2 cup peanut butter
  2. 1/4 cup icing sugar
Extra
  1. 2 Tbsp peanut butter, melted
Instructions
  1. Preheat the oven to 350F. Put muffin liners in muffin tins.
  2. For the muffins, mix together margarine, and sugars until combined. Add vanilla, and eggs. Followed by sour cream.
  3. Stir in flour, baking powder, and salt, alternately with milk.
  4. Add in that zucchini, and stir until it's all combined.
  5. For the streusel, mix all ingredients together until you have a decent crumb.
  6. For the peanut butter filling, mix together. It'll be thick, but that's good!
  7. Add about a [slightly heaping] tablespoon of muffin batter to each muffin cup. Scoop a dollop of peanut butter mixture onto each base of batter. Top with another [slightly heaping] tablespoon of batter. It should look pretty full. That's okay.
  8. Top with streusel and throw them in the oven for between 20-25 minutes. They'll start to brown, and will be set in the middle.
  9. As soon as you take them out of the oven, drizzle with the melted peanut butter. Let set in their tins for 5 minutes or so, and place on a rack to cool.
  10. Enjoy!
Whisks and Wooden Spoons http://whisksandwoodenspoons.com/
I really hope you enjoy these!  They were super moist and yummy, not to mention peanut butter-y! 

**This post is linked to What’s Cooking Wednesday at Buns in my Oven, Link Party Palooza on Lil’ Luna, and on Christian Blogger Community Linkup

Streusel Topped Peanut Butter Stuffed Zucchini Muffins - Whisks and Wooden Spoons

Whole Wheat Berry Muffins

So hey.  I know I said last time that I would be posting soon.   I’m ashamed to say that I lied… again.  Life is just crazy.  And my priorities elsewhere [apparently].

Summer is coming to a close.  I know this because I’m currently sitting wrapped in a blanket with a sweater on.  You’d never in the afternoons though.  It’s nice and warm, sun beating down.  But as soon as evening hits, so does the brisk autumn air.  And it gets CHILLY.  But it’s cool.  Only thing I mind is needing to change about 3 times a day to accommodate the temperature changes.

But.  It’s still summer.  1 more week.  I’ve seen leaves fall, coloured red.  It’s scary, and beautiful all in one.  Scary as I don’t know where the summer went.  Beautiful, because it’s a gorgeous time of year.  Colourful and crisp, wonderful.

Can I just say that my little boy is growing up too fast?  (This is part of the scary leaves falling thought…)  He’s getting so big, and is running around everywhere.  Weaning himself from 2 naps to 1, and being the cutest, silliest, smartest little guy I’ve ever known.  He has this funny growl/laugh thing he does deep in his throat that makes him sound like a maniacal scientist.  It’s pretty great.

{We have these sweet kid-sized grocery carts at the store.  Still a bit big for him, but he thought it was great!}

Since it’s still summer, I decided to use up some of my berries to make muffins!  I’ve come up with the brilliant idea of freezing my muffins.  Because you see, hubby doesn’t normally eat muffins.  So that leaves eating them (a dozen plus) up to me.  And by the time 12 mornings have gone by, the muffins are normally green, and so am I.  I like to change my breakfasts up every couple of days.  It gets boring having the same thing over and over again.  SO – freezing them is what I have come to do.   And it works!  Muffins freeze great.  And if you set one out the evening before, it’s all ready for you to eat the next morning.  Yum.  Fresh muffins whenever I want.

Back to my berry muffins.

These are going to be Whole Wheat Berry Muffins.  (Well, half whole wheat anyway.)

Here goes!

Whole Wheat Berry Muffins

1/2 cup margarine, softened

1 cup sugar

2 eggs

1 cup flour

1 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

1 cup milk

2 cups fresh/frozen berries (I used fresh blackberries and frozen blueberries)

Preheat oven to 350F.  Line muffin cups.  (If you fill them really full, you’ll get 12 nice sized muffins.)

Cream together margarine and sugar.  Add eggs and salt, and beat until combined.

Alternately add dry ingredients and milk.

Fold in berries.  Spoon into muffin cups.  Bake for 20-25 minutes, or until muffins are a golden brown around the edges.

Enjoy with a slab of butter, and a cup-o-tea.  A great (and almost convincingly healthy with the whole wheat flour) way to start an autumn morning.  Hope you like them!

And back to the 30 Day Challenge (that is taking me about 30 months).

30 Day Challenge

Day 7 – Your zodiac sign and if you think it fits your personality.

Okay, first off, I don’t do the whole zodiac thing.  So I actually had to Google what my sign was, and what it meant.  Some people might think this to be sad… Me?  I think it’s fine.  Stars know nothing.  Stars say nothing.

According to my [thorough… hemhem] research, I’m a Taurus (one of those bull-type things).

And according to some random website, this is what a Taurus is:

Patient and reliable
Warmhearted and loving
Persistent and determined
Placid and security loving

Jealous and possessive
Resentful and inflexible
Self-indulgent and greedy

Some of these… may be true.  Others, not so much.

Take patience for example.  I don’t think I’m overly patient (or even a little, for that matter).  Especially when I’m pregnant and my hormones are rollercoaster-ing around in my system.  As for persistent and determined.  Yes.  You might even say I’m stubborn.  But hey, I’m told I get it honestly.  Jealous and possessive, perhaps.  Greedy, I hope not… I don’t think so anyways.

Anywho.  That’s enough of the stars for me.  Forever.  Hopefully I’ll hear from you guys and get another post rolling soon!  Later days.