Sunday, April 10, 2011

Coffee House Muffins

Like the kind you get at Starbucks. But better.

Better for you.

Less fat.

Less sugar.

More flavor.

You start with Parchment Paper.

And a jumbo muffin tin.

We like our muffins BIG in America.

Cut out 5 inch by 5 inch squares.

Using a glass that fits into the bottom of the tin, press and turn the paper.

Don't worry if it pops out again, just make the impression.

(Yes. In case you're wondering, my glass solution is working!)

Soon you'll have 6 crazy papers.

Scoop your muffin batter (recipe here and here)  into the formed parchment paper.

I gave the paper a quick squirt of cooking spray.

Fill up each paper.

I use an ice cream scoop.

Less mess.

I like to add a crumb topping.

This time I used some Ezekiel cereal topping and some flax seed meal.

Bake the muffins for 20-25 minutes till done.

I made a batch of apple blueberry muffins for my hubby to take along with coffee for a client meeting.

My boys almost cried when there weren't enough for them.

So I caved and made these for them.

Uh....still not enough.

Save yourself alotta cashola and make them yourself.

Feel good about knowing what's in what you eat.

One word.


Go ahead, impress your friends.
The Lunch Lady

(uh oh...the boys just saw this post as I was typing. Guess what I'm making for breakfast?)

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