Food, Fun, Holiday, NYC, recipe, Sweets

St. Paddy’s Day #2 Flag Muffins

Most people have heard of zucchini bread and carrot cake, but what about spinach muffins?  I found this recipe on a blog and thought it would be a great treat for St. Patricks Day to make green muffins WITHOUT any food coloring.  Unfortunately I did not have a blender with the ability to liquify the spinach, but they tasted amazing.  I was able to weigh my ingredients since bananas vary in size and I adapted the recipe using frozen instead of fresh spinach.  I used almond milk as my milk choice, all whole wheat flour, and reduced the sugar to 1/2 cup as it was already sweet enough for my liking.  I folded in walnut pieces as well for a bit of extra crunch and flavor.  I also liked that I could taste the batter as there were no eggs.


  • 2 cups whole-wheat flour (8.5oz)
  • 1/2 cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1½ tsp ground cinnamon
  • ½ tsp salt
  • ¼ cup canola oil
  • ¾ cup milk
  • 1 lb bag frozen spinach (6oz squeezed of water)
  • ½ cup mashed banana about 2 (7.5oz)
  • 2 tsp pure vanilla extract

I adapted this recipe from


  1. Preheat oven to 350°F and line two 12-cup muffin pans with paper liners.
  2. Whisk together dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
  3. In a blender, place oil, milk, and spinach. Blend on high for about 30 seconds or until completely puréed. Add banana and vanilla; blend on low just to mix.
  4. Pour puréed mixture into dry mixture and fold together with a rubber spatula until completely combined.
  5. Fill muffin cups about ⅔ full and bake 18-20 minutes or until a toothpick inserted into the center comes out clean.

Now I had fun with this photo opp creating a cupcake honoring the Irish flag topping it off with whipped cream and a shaved carrot.  These are DECEPTIVELY good… but I am hoping to make them again using the proper blender for vanity sake.IMG_4563

Breakfast, Food, Fun, NYC, recipe, Sweets

Zucchini Blueberry Muffins

Blueberry Zucchini Muffins

This one I pulled from several resources as I make blueberry muffins frequently.  I prefer a healthier version, however I love the sweet addition of granulated sugar.  For the most part I got the recipe from a blog called sweethappylife who took the recipe from other blogs because the same basic recipe kept popping up.  My favorite are all of the comments stating how original the combination of blueberry and zucchini are when the combination is all over the internet.

My ChangesIMG_0476

I used half of the oil and replaced it with an applesauce packet (banana apple).  I also used egg whites instead of a whole egg, and I added 1/4C orange flavored cranberries for an added flavor boost.  I have tried adding extra blueberries, but the muffins become too dense and wet so I thought dried fruit would do the trick and I was very pleased.  I also reserved some of the sugar in the recipe and used it to sprinkle on top of the muffins for a sweet crust type effect.


Ingredients: Makes 12 muffins about 150 calories each

1 whole wheat flour

1/2 cup all-purpose flour

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 large egg

1/4 cup olive oil

   1/4 cup applesauce

1/4 cup almond milk

1 teaspoon vanilla extract

1 cup shredded zucchini (packed and dried)

1 1/2 cups fresh blueberries (frozen is fine too)


IMG_0475Preheat your oven to 350 degrees F. Grease your muffin tin or line with paper liners

In a medium bowl combine the flours, baking soda, cinnamon and salt.

In a large bowl combine the sugar, egg, olive oil, applesauce, milk and vanilla, mixing well. Stir in the zucchini. Make sure grated zucchini is squeezed dry of all liquid.

Add the dry ingredients to the wet, stirring until just combined. Fold in the blueberries and dried fruit. Spoon batter into the muffin cups and bake for 20 minutes.  Let cool and set up slightly before eating.


I am off to Rome today! Ready to experience and write about new food ventures.   Be back next month.

Breakfast, Dining, Food, Fun, NYC, Sweets

Apple a Day 4- Apple Butterscotch Muffins

This next installment of applicious foods is one with both applesauce and diced apples.  The recipe calls for 3/4C of diced apples but we nearly doubled it.  It was an exciting day in the 6 foot kitchen yesterday as I had a special guest Alex join me to cook and bake.  We decided on the recipes on Friday and I was able to get fresh veggies for the soup earlier in the morning from the farmers market (recipe to come later with the pumpkin spice cake balls we made).   I was also able to slice and dice most of the veggies ahead of time to make things a little less hectic.  This recipe came from another blog taken from another blog and although it was hard to find butterscotch chips in the grocery store, they totally steal the show in the recipe.


Apple Butterscotch Muffins

2½ cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1¼ tsp. ground cinnamon
¾ cup old-fashioned oats
8 tbsp. unsalted butter, at room temperature
½ cup packed brown sugar
2/3 cup applesauce
2 large eggs
1½ tsp. vanilla extract
1 cup milk
¾ cup butterscotch chips
¾ cup chopped apples
1/3 cup toasted pecans, chopped

Bake at 350 degrees for 18-20 minutes.  This was the only difference in the two blogs.  Sugar Plum noted to use the jumbo muffin tin and bake 30 minutes if that is your sort of thing.  Annie’s Eats said to bake 18-20 which is a typical baking time.  I know this because I grew up “baking” boxed blueberry muffins weekly and still have the instructions memorized baking “18-22 minutes or until golden brown.”

You can look into the other blogs for their pictures, but mine were amazing and the only differences were doubling the spices and apples.  I also topped with cinnamon sugar which made them even better!


IMG_2985 IMG_2984