My Busy Kitchen : Cheeseburger Muffins

My Busy Kitchen : Cheeseburger Muffins: Cheeseburger Muffins  Ingredients:  2 C. All purpose flour  2 tsp. Baking Powder  1/2 tsp. Baking Soda  1/2 tsp. Salt  1/2 ...

Cheeseburger Muffins

Cheeseburger Muffins 

Ingredients: 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1/2 tsp. Salt 

1/2 C. Granulated sugar
1 C. Celery, chopped finely 

1 Pre cooked chicken burger, chopped finely 

1/3 C. Ketchup 

1/2 C. Cheddar cheese, grated 

1/3 C.  Cooked spinach, chopped 

2 Eggs

1 C. Light cream 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan and set aside 

3. In a large bowl combine eggs and light cream together mixing with a wire whisk until light and frothy 

4. Blend flour, b. powder, b. soda, sugar and salt together in a small bowl.

5. Cook spinach leaves until just tender in boiling salted water. Add cooled spinach, ketchup, celery, and grated cheese together and stir into egg mixture and combine well.
6. Whisk in dry ingredients and combine all ingredients together until batter is smooth.

7. Pour batter into greased muffin cups and bake for 20 minutes in preheated oven

8. Remove from oven and allow to cool before placing on a serving platter 

Servings:  12 muffins 

Peanut Butter Jelly Oatmeal Cookies

Peanut Butter Jelly Oatmeal Cookies 

Ingredients: 

3 C. All purpose flour 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Peanut Butter 

1/3 C. Raspberry Jam ( substitute your favourite variety) 

1 C. Quick oats 

1/2 C. Butter 

1/2 C. Brown sugar 

1/2 C. Granulated sugar

2 Eggs 

Directions: 

1.  Preheat oven to 375 degrees Fahrenheit 

2.  Line a large cookie sheet with parchment paper 

3.  Blend flour, b. powder and b. soda together in a small bowl. Set aside 

4.  Mix butter and sugars together cutting the butter up and creaming with the sugar to form a smooth paste 

5.  Add eggs to butter/sugar mixture and beat with an electric mixer until smooth and creamy 

6.  Measure peanut butter, jam and oats and add to wet ingredients beating well after each addition 

7.  Mix in dry ingredients and combine everything well to form a dough that you can work with your hands.

8.  Take off small amounts and roll into a ball with your hands and place 2 inches apart on cookie sheet

9.  Bake in preheated oven for 8 to 10 minutes until brown around the edges.

10. Remove from oven and place on wire rack to cool completely before storing in a container for longer storage time. 

Servings:  27 Cookies 

Cocoa Crunch Cookies

Cocoa Crunch Cookies 

Ingredients: 

2 C. Corn Flakes cereal, crushed 

1 C. Gluten blend flour 

1 C. Brown rice flour 

1 tsp. Xanthan gum 

1 1/2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

3 Tbsp. Premium dry cocoa 

1 tsp. Cinnamon 

1/2 C. Butter 

1 C. Granulated sugar 

2 Eggs 

3 Tbsp. Yogurt 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Blend flour, gum, b. powder, b. soda, cocoa and cinnamon together in a small bowl. Set aside 

4. In a small ziplock bag put corn flakes cereal in it and roll over with a rolling pin lightly crushing them.

5. Mix butter and sugar together in a large bowl and make into a smooth paste that comes together 

6. Add eggs to the butter/sugar mixture and mix until smooth and creamy consistency 

7. With an electric mixer beat in the crushed corn flakes cereal and blend well with butter/sugar mixture 

8. Stir in yogurt and combine all ingredients together and stir until well mixed and holds together 

9. Mix in dry ingredients and blend with wet mixture to make a smooth cookie dough that melds together 

10. Roll dough into small balls and place on cookie sheet 2 inches apart. Press down to flatten with a fork and bake in oven for 10 minutes.

11. Remove from oven and place on wire rack to cool completely before storing in a canister.  

Servings:  23 cookies 

Good Morning Muffins

Good Morning Muffins 

Ingredients:

2 C. All purpose flour  

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 tsp. Cinnamon 

1 tsp. Dry ginger 

1 C. Plain yogurt 

1 C. Tapioca pudding ( Make pudding the night before and set in fridge to cool and thicken) 

1/2 C. Medium shredded coconut 

1/2 C. Granulated sugar 

1 Egg 

Juice of 2 Lemons 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. Blend flour, b. powder, b. soda, cinnamon and ginger together in a small bowl. Set aside 

4. Mix yogurt, tapioca pudding, lemon juice, coconut  and egg together in a large bowl. 

5. Combine dry ingredients with wet mixture and stir until all ingredients are thoroughly mixed together 

6. Fill greased muffin cups 2/3 full and bake for 20 minutes in preheated oven until lightly browned 

7. Remove from oven and place on a serving plate to have for breakfast with a pat of butter

Servings:  12 muffins 

Ginger Molasses Cookies

Ginger Molasses Cookies 

Ingredients: 

3 C. All purpose flour 

1 C. Whole wheat pastry flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 Tbsp. Dry ginger 

1/2 C. Butter 

1/2 C. Granulated sugar 

1/2 C. Brown sugar 

2 Eggs 

1/2 C. Molasses 

Directions: 

1. Preheat oven to 375 degrees Fahrenheit 

2. Line a large cookie sheet with parchment paper 

3. Blend flours, b. powder, b. soda and ginger in a small bowl and set aside

4. Mix together butter and sugars in a large bowl and form a smooth paste 

5. Add eggs to butter/sugar mixture and beat with an electric mixer until nice and creamy 

6. Pour molasses into butter/sugar mixture and mix all ingredients together to make a runny batter 

7. Combine dry ingredients with wet mixture and make a smooth cookie dough that does not adhere to the mixing bowl

8. Refrigerate dough for a half hour to firm up and then roll small pieces of dough in your hand and place 2 inches apart on cookie sheet.

9. Flatten dough balls with a fork dipped in flour and press to make a flat round shape

10. Bake in preheated oven for 10 minutes and then remove from oven and place cookies on a wire rack to cool completely. 

Servings:   27 cookies 

Minted Lemon Oat Bran Muffins

Minted Lemon Oat Bran Muffins 

Ingredients:  

1/3 C. Fresh mint leaves, chopped finely  

2 Lemons, juice and zest  

1 Tbsp. Fresh ginger, grated 

1 C. Oat bran 

1 C. Light cream 

2 Eggs 

2 C. All purpose flour 

2 tsp. Baking Powder 

1/2 tsp. Baking Soda 

1 C. Granulated sugar 

Directions:

1. Preheat oven to 375 degrees Fahrenheit 

2. Grease a 12 cup muffin pan. Set aside 

3. On a cutting board chop fresh mint leaves into nice small pieces. 

4. Grate ginger into a small bowl and add lemon zest to it and mix together 

5. Ream lemon and mix chopped  mint leaves with lemon juice before adding to muffin batter 

6. Measure flour, b. powder, b. soda, sugar and oat bran. Mix all ingredients together and blend well 

7. In a large mixing bowl pour cream and eggs together and stir with a wire whisk until light and frothy 

8. Add lemon/mint mixture along with ginger and zest to the egg mixture and stir well with whisk to make batter light and fluffy 

9. Mix in dry ingredients and stir until all ingredients are incorporated into the batter

10. Pour small amounts of batter into muffin cups and bake in preheated oven for 20 minutes until lightly browned 

11. Allow 5 minutes for muffins to cool and then remove to a plate for serving  

Servings:  12 muffins