You have already been introduced to one of my muffin tins. It's red, floppy, heart-shaped, and extremely inconvenient to clean. Eric and I have spent many days muttering (okay swearing) under our breath as we tried to extract whatever creation we had put in there. Finally the muffin or dessert would come loose and we'd have a few moments of happiness as we ate, but then back to the quiet grumblings once it was time to clean it out. But we persevered, content in the fact that at least we were getting some quality food-stuffs from the whole ordeal. Eventually we "broke down" and bought a real muffin tin. It was a happy day until we realized it was just as obnoxious to clean and perhaps even more frustrating to get certain things out of. I guess my point is that neither muffin tin is ideal for all the things we can cook in it, but we love them (begrudgingly) just the same. The three recipes in this post are all centered around muffin tins... you will be surprised what you can create with a little imagination!
I grew up with muffin tins being used for one purpose only; blueberry muffins. My mom made other things in her trusty tin I am sure, but these muffins hold a special place in my heart. I would always wake up with the sun streaming in my window, birds chirping outside, the promise of a beautiful weekend day, and then it would waft into my room... the smell of something in the oven. Nothing could get me out of bed faster, or in a better mood, than knowing my mom was making blueberry muffins to start the day. Yes, they were the best thing to start the day with, but this meant not only muffins for breakfast but surely a family hike ending in tuna sandwiches and some special cookie treat. I still smile thinking back on all the adventures my family shared that often started with a tin in the oven.
As is the case with everything, we grew up. We moved away. The valley still calls my name and fills me with a sense of warmth and calm when I return, but the carefree days of childhood are gone. I never could duplicate that recipe. There's something about a mother's touch that makes everything taste better. Eventually I gave up trying to make it because it always left me just a little sad. So instead I came up with my own primal creation. I cannot even pretend that my recipe tops hers. The smell in the oven reminds me of home, but there is something about baking with flour, and baking with a mother, that makes everything light and fluffy which you cannot duplicate with almond or coconut flour or on your own. Sure the butter still melts and saturates the muffin to oozy perfection, but it is never the same.
CinBlueberry Muffins
for the sake of your sanity, use the metal tin!
- 2 tablespoon agave
- 1 tablespoon cinnamon
- 2 tablespoon grapeseed oil
To make cinnamon topping, combine agave, cinnamon and oil in a small bowl. Set mixture aside and add a bit to top of each muffin once batter is in the tin.
Muffin Mixture
- 1 cup almond flour
- 2 tablespoon coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup grapeseed oil
- 1 tbsp agave nectar
- 3 eggs
- 1 tsp vanilla extract
- ½ cup blueberries (or a cup if really fruit obsessed)
In a large bowl blend together oil, agave, eggs and vanilla. Slowly add almond flour, coconut flour, baking soda and salt, mixing until no lumps. Then add blueberries. I have also used blackberries and raspberries instead (also delicious)!
Scoop about 1/6 cup of batter into greased tin so it fills 6 tins (maybe more if you have small tin). Add a little of the topping to each and swirl around top. Bake muffins for 8-12 minutes at 350°
Take em out, let them cool for a few minutes, then slice, butter, and enjoy!
modified from http://www.elanaspantry.com/
From the struggles of perfecting the blueberry muffins came many more attempts. You already got one other breakfast recipe, so I think it is time to switch gears. The next recipe is often our Friday night treat. This is a spinoff from another website where I took out a lot of the cheese and added some health to it. Nothing more to say except remember to enjoy!
Pizza Puffs
(you are encouraged to used any fillers you want, these are just our favorites!)
- 4 ounces cream cheese
- 4 eggs
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 2/3 cup almond meal
- salt and pepper to taste
- 3/4 tsp baking powder
- 1/2 cup parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 2 ounces pepperoni, chopped
- 1/2 cup chopped spinach (or arugula)
- 1/2 cup chopped prosciutto
Preheat oven to 375. Soften the cream cheese by microwaving for 30 seconds. Whisk it with the eggs until smooth. Beat in the parmesan, Italian seasoning, garlic powder, and baking powder. Stir in the shredded cheese and fillers (proscuitto, pepperoni, etc.). Grease the cups of a muffin tray with olive oil. I use a regular metal one, some people use mini tins, so not use the floppy one! Fill the cups all the way for thick, fluffy pizza puffs; if you would rather have thinner, crunchier pieces, only fill them halfway.
Bake for about 20-30 minutes, checking after 20 minutes, or until the tops are browned. Serve with heated tomato sauce for dipping OR ranch!
modified from http://stuffimakemyhusband.blogspot.com/
This last deliciousness is totally Eric's. He made them for me the first time when I was sick (ironic since I am sick as I write this), and it is now one of our favorite primal desserts. The bad news is they take a while to make, in fact they are so beyond my patience threshold Eric is still the only one to make them. The good news is you can make a bunch at once and it will last you a few days if you have some self control.
ChocAlmond Butter Hearts
- 1 cup semi-sweet chips
- 1/2 cup almond butter
- coconut flakes
- cooking brush
- FLEXIBLE tin... if you use a metal one you will regret it!
Melt chocolate chips in a bowl in the microwave (30 second to a minute, keep an eye out!). With a clean/unused paint brush, paint melted chocolate into tins. Put in the freezer for 10 minutes.
Fill hardened chocolate molds with almond butter. Back in freezer for 5 minutes. Paint chocolate over the top to cover the almond butter, sprinkle with coconut flakes. Place in freezer for 10 minutes or until completely hardened. CAREFULLY remove from molds.
We have yet to successfully remove all of them without having a disaster. As you can see we did try it with a metal tin one and it did not end well for anyone involved... regardless they will not be the most beautiful things you have ever seen but will assuredly be delicious. They do melt fast, so make sure you pour your big glass of milk beforehand!
modified from http://www.primal-palate.com/
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