Cheese Curd In Paradise

Muffins

Pizza Muffins

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Pizza Muffins are packed with 2 cheeses, seasoning, and pepperoni! Perfect for a school lunch or a snack. Ready in under 30 minutes and a new family favorite recipe.

pizza muffins in a basket

Whoa. How is summer flying by, and I am already starting to prep for school! Besides sharing my life and recipes with all of you I am also a teacher. If you are a long-time reader you know that I worked in politics for many years, and then non-profit benefit and legal work before heading back to school to get my teaching license. I substitute teach 3 days a week come September, and am really excited I made the choice to sub versus teach full-time to give myself flexibility while Rowan is little, and it allows me to focus on recipe development as well. As excited as I am for teaching, I am still loving these last few weeks before school starts.

One thing that makes my life easier during the school year are easy snacks for after school and lunchbox friendly meals! These Pizza Muffins are so simple, packed with cheese and spices, and served with a yummy pizza sauce. I love to add mini pepperoni to my muffins, and my kiddos love it! These muffins are freezer friendly, and easy to pop in the microwave for a quick after school snack, or packed for lunch with a side of sauce to dip.

pizza muffins in a muffin tin
Check out all of the Back to School Recipes:Air Fryer Taco Sticks from Daily Dish RecipesCarrot Coconut Muffins from That RecipeCupcake Cones from A Day in The Life on the FarmEasy, Peasy Chocolate Smoothie from Our Good LifeFresh Fruit Yogurt Parfaits from BlogghettiPizza Muffins from Cheese Curd in ParadiseSalted Caramel Brown Butter Chocolate Chip Bars from Hezzi-D’s Books and CooksWatermelon Feta Salad from Art of Natural Living
pizza muffins in a basket

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pizza muffins for a lunchbox

I know that my kiddos are super happy when they open their lunchbox. They love dipping and serving with pizza sauce is a guarantee for happy kids at lunchtime- plus the muffins are good warm or right out of a lunch bag!

What You Need To Make Pizza Muffins!

pizza muffin being held

Frequently Asked Questions

Can I make regular sized muffins with this recipe?

Yes, this recipe translates to about 10 muffins. If you increase size adjust baking time to 32-35 minutes.

Can I add different topping to my muffins?

Yes! However, I would caution about water content in veggies. Make sure that your veggies are patted dry after chopping. Try to make the veggies small in size so they cook with the muffin and are not raw. I would suggest a heaping tablespoon of finely diced green pepper or finely diced mushroom. Another addition could be Italian sausage. If you opt to use sausage pre-cook it and make sure it is a fine crumble. Cook time will remain the same.

My muffins are browning too much on the outside- am I leaving them in too long?

Possibly, I would first make sure that your oven is the correct temperature. Oven temperatures can sometimes be inconsistent if the appliance is older. If that is not an issue, I would try reducing cook time by 2 minutes to see if that helps.

Can I use skim milk?

I do not like to use skim for this recipe. I have tested with skim, 2%, and whole. Muffins with skim are denser and not as fluffy. 2% works well, but I think whole gives the best quality muffin.

pizza muffin dipped in sauce

Looking for more amazing muffins and lunch ideas?!

Pumpkin Banana Muffins

Tart Cherry Crumb Muffins

Crispy Chicken Club Wrap

Mini Everything Bagel Dogs

Pizza muffin with a bite taken from it
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pizza muffin dipped in sauce

Pizza Muffins

Course Snack
Cuisine American
Keyword Muffins
Prep Time 5 minutes
Cook Time 20 minutes
Servings 24 mini muffins

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 tsp baking powder
  • 1 tbsp Italian seasoning
  • pinch of salt
  • 3/4 cup whole milk
  • 1 egg
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup mini pepperoni, or regular sized cut into quarters
  • 2/3 cup pizza sauce
US Customary – Metric

Instructions

  1. Preheat the oven to 375°F. Grease a 24-cup mini-muffin pan with cooking spray, and set aside.

  2. In a large mixing bowl, whisk together the flour, baking powder, Italian seasoning, and salt. Whisk in the milk and egg. Stir in the mozzarella, Parmesan and pepperoni. Let sit on the counter for 10 minutes to help the flavors meld together.

  3. Stir the batter and portion into the mini-muffin cups. Bake for about 20-25 minutes- until puffy and golden.

  4. Remove from oven and serve with warmed pizza sauce.

Recipe Notes

Adapted from Rachael Ray

pizza muffins in a basket

Cheese Curd In Paradise uses affiliate links. These links are at no additional cost to the reader and/or user. However, Cheese Curd In Paradise will make commission is you click the link AND make a purchase.

This post was originally created in 2012, and updated in 2019 for reader enhancement and recipe updating.


Cranberry Banana Muffins

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What a fun holiday weekend! I took a few days to get organized, clean the house, and plan my holiday cooking. Naturally, I got about 5% done of what I wanted to do, but what else is new? However, I did manage to get down to business and make one of my favorite muffins to share with you- Cranberry Banana muffins. Several Muffins on a plate and on cooling wrack

These tasty muffins are made with whole fresh cranberries, sweet ripe bananas, and (my favorite for baking) brown sugar. I love the competing sweetness from the bananas to the very light tart flavor of the cranberries. The brown sugar gives them an even richer flavor, and I love the beautiful reds and pinks from the cranberries. These muffins are made in one mixing bowl to allow for easy and quick prep, and only take about 20 minutes to bake! I love the seasonal cranberry, and I like to use fresh over dried because I love the moisture and texture it adds to the muffins. I am not a big lover of dried fruit in muffins and love the bites of whole berries. These are perfect for a morning breakfast or brunch, or maybe a quick snack during the day or after school. 

Several Muffins on a plate and on cooling wrack

I am gearing up for a fun event in the next few week exclusively featuring Christmas and Holiday sweets! I am so excited to share some of the yummy things I have been brewing behind the scenes, and learn more about your holiday favorites and traditions.  I am a tradition lover and really like to hear what other families do for their holiday season.  One of our traditions is to go ride the Polar Express at the National Railroad Museum in Green Bay, Wisconsin. It is a fun event featuring singing, dancing, hot chocolate (never ever let is cool!), reading of the story, and a ride on the train with a visit from Santa! The boys go in their pajamas, and it is so fun to see them enjoy the event with wide amazed eyes. 

Several Muffins on a plate and on cooling wrack

Today, we put up our lights and it was fun to plan something silly for our front yard. Ron and I love a little whimsical humor and we bought an inflatable Grinch for our yard this year. We (by we I mean Ron), strung up the lights and the Grinch is holding them as if he is pulling them from the house. The kids were impressed with our (Ron’s) efforts and that is a win for us. They both have developed a love for Grinch since we saw the new movie, and I think they may currently love him more than Santa….which is fine in my book because I love the Grinch too. 

Do you decorate the outside of your house? Are you team colored lights or white lights (we are team color)? Do you do inflatables (apparently we do)? Do you have those projector lights (check that off the list for us as well…we have snowflakes)? I never think of us as outdoor decorators, but as I type this I think we have officially converted. 

Also, all I hear when we (Ron) are hanging lights is the man yelling, “rigging up these lights” from the song 12 Pains of Christmas. 

Several Muffins on a plate with cranberries on the side

Similar Recipes: 

Pumpkin Banana Muffins

Tart Cherry Crumb Muffins

Big Sky Bran Muffins

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Several Muffins on a plate and on cooling wrack

Cranberry Banana Muffins

Course Bakery
Cuisine American
Keyword Baking, Banana, Cranberry, Easy Baking, Holiday, Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins

Ingredients

  • 3 rips bananas
  • 1/3 cup vegetable oil
  • 1 tsp salt
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 cups flour
  • 2/3 cup fresh cranberries
US Customary - Metric

Instructions

  1. Pre-heat oven to 350°. Line a 12 cup muffin pan with liners and set aside. 

  2. Using a hand or stand mixer, mash bananas in a large bowl. 

  3. Add oil, salt, sugar, egg, and vanilla and mix until evenly incorporated. 

  4. Add baking powder, baking soda, and flour. Mix until all ingredients are evenly mixed.   

  5. Gently mix in the cranberries and evenly distribute batter into the baking cups. Bake for 20 minutes. Remove from tin and allow the muffins to cool. 

  6. Enjoy! 

Recipe Notes

Adapted from Moms and Munchkins

 

Several Muffins on a plate and on cooling wrack


Top 10 Favorite Apple Recipes

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Apples are in abundance right now, and they are one of my favorite things about Fall. 

I thought now is the perfect time to share with you some of my favorite apple recipes. 

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Apples are one of my favorite fruits to cook with because they are versatile for sweet and savory dishes. They also hold up really well during cooking, and aren’t easily mushy or flavorless. I love to experiment with different traditional apple recipes, which is why you see a few variations of applesauce, but I like to move into baked goods and dips as well. My kids love apples, and I know the mention of apples in a dish is a big incentive to them to trying new types of dishes. I also find that apples create very kid friendly recipes, and it is a great way to get the kids involved in cooking. 

Enjoy, and I hope you have a delicious apple harvest this fall! 

APPLESAUCE CAKE WITH CINNAMON CREAM CHEESE FROSTING: This cake had all the cravable fall flavors- heavy on spice, dense and moist. The creamy spiced frosting and perfect crunch and nutty taste from the walnuts made this a delectable treat. It is a perfect way to use homemade unsweetened  applesauce. 

APPLE CIDER DIP: This dip uses a syrup to get the intense cider flavor. It all the smells and tastes of an orchard in dip form.

INSTANT POT PUMPKIN CINNAMON APPLESAUCE: This recipe is new this fall, but it combines two of the best fall foods. Pumpkin and apples. This applesauce is full of spice and flavor. It is perfect to sub into recipes that call for applesauce to give a richer flavor. 

APPLE SANGRIA: What is fall evening without a cocktail? This drink is dark, filled with spice, sweet, and a little tartness. I am planning to make a batch for the adults on Halloween night. 

RUSTIC APPLESAUCE: This applesauce is made with two different types of apples. It is nice and chunky, filled with flavors from cinnamon, vanilla, and a little citrus. 

TART APPLE GALETTE WITH CINNAMON CRUMBLE: I went through a period that I made a ton of different galettes, and this was one of them. It is may favorite. Think of a galette as a free form pie! 

APPLE STRUDEL MUFFINS:  I absolutely love these muffins. The topping is amazing and they are so moist. These are always one of the first things I bake in the fall. 

 VANILLA BROWN SUGAR APPLESAUCE: Brown sugar adds depth to any applesauce. In fact, I actually prefer it to white granulated sugar because of the caramelized flavors. This applesauce is delicious and perfect for kiddos. 

CARAMEL APPLE DIP: This recipe is also new, but has become a favorite. It is so easy and the flavors are spot of of one of my favorite fall treats. This is a crowd pleaser with any group! 

INSTANT POT CINNAMON APPLES: My perfect ice cream topping! I love these warm apples all on their own of spooned over cold vanilla ice cream. They are a treat to enjoy on a cool evening. 

Well that is a wrap on my favorite apple recipes. I know you will enjoy them, and share your favorite apple recipes with me in the comments below! I love to try new things, and it is hard to pass on a tried and true recipe! 


Pumpkin Banana Muffins

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More evidence that all things pumpkin are coming roaring into my kitchen!

I recently posted my recipe for Pumpkin Zucchini Muffins, and today am sharing my recipe for Pumpkin Banana Muffins.  Now, I thought my zucchini muffins were good, but these pumpkin banana muffins are out of this world. I am a sucker for a good banana bread, and paired with the pumpkin these muffins are so moist and rich in flavor. My boys gobbled these muffins so quickly that I needed to make another batch! I loved having them on hand for a quick breakfast before school, or a late afternoon snack. Personally, I enjoyed one while writing this post! These muffins are also freezer friendly. To freeze, simple place them separately on a cookie sheet, freeze, and they can then we stored in freezer safe bags or packaging. Simply thaw in the fridge when you are ready to eat, or counter top to thaw the muffins a little faster. 

Have you entered the Instant Pot giveaway yet? We are giving away 3 Instant Pot to 3 separate winners! Click here for contest details and to enter the giveaway!

Another perk of any banana treat is getting to use your overripe bananas! This recipe will take care of three of them (six if you double it!).  I like to get my banana almost brown to make sure they allow me to make the sweetest more flavorful muffins. The addition of the pumpkin makes a perfect pairing, and wonderful for fall baking. Do you have any fall baking favorites? I have a few on my radar to share in the next few weeks, but I always love to hear recommendations on the best fall baked goods! I am currently on the lookout for an oatmeal cookie recipe…preferably with chocolate or cinnamon chips! 

Tonight I am heading to dinner and sign making with one of my friends, and I am looking forward to a night out! We are grabbing Thai and I can already hear the yellow curry calling my name….and a spring roll….maybe a crab rangoon too. Slightly off topic but you know what I miss, and do not frequently see on menus at Chinese restaurants even thought I feel it was very popular when I was a kid? Shrimp toast. I love shrimp toast…. I think I need to go on a mission to find a restaurant that serves them.  

Kellen and Rowan were not the only ones that started school this week. I started my classes again this semester, and it is going to be a great semester. I am taking a history class, and am loving the content so far.  I have a few more education classes, and a First Nations class focusing on a Nation that has roots and history in Wisconsin. I am really looking forward to gaining more content knowledge to share with my students. Kellen has been doing well with his transition to kindergarten. We had a hard night last night because he misses his old 4k, but he had a pep talk from his 4th grade cousin (down to the lunch details for the menu tomorrow), and is feeling more confident. Kellen has already started making new friends, and has a few kids he is enjoying eating lunch with and playing with at recess. I know that transition is hard, and am so proud of him because I think he is handling things well. I had to smirk a little bit when Kellen and my nephew had a discussion about the quality of the gravy in the school lunches (it was given a GOOD rating). So many feelings for a little person! I know we just have to keep supporting and keep listening because eventually he will feel very comfortable, but it is hard to see my boy struggle. 

Similar Recipes:

Pumpkin Zucchini Muffins

Pumpkin Molasses Bread

Chocolate Peanut Butter Pumpkin Bread

Pumpkin Oatmeal Raisin Chocolate Chip Cookies

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Pumpkin Banana Muffins

Course Breakfast, Snack
Cuisine American
Keyword Back to School, Muffins, Pumpkin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 cup vegetable oil
  • 3 ripe bananas, peeled
  • 1/2 tsp vanilla extract
  • 3/4 cup sugar
  • 2 large eggs
  • 1 cup canned pumpkin
US Customary - Metric

Instructions

  1. Preheat oven to 350 and spray a 12 muffin pan with non-stick baking spray.

    In a large bowl, mix oil, Bananas, vanilla, sugar, pumpkin, and eggs. Mix till smooth. Slowly mix in flour mixture.

  2. Sift together flour, salt, baking soda, baking powder and set aside. 

  3. In a large bowl, mix oil, Bananas, vanilla, sugar, pumpkin, and eggs. Mix till smooth. Slowly mix in flour mixture.

  4. Pour batter into muffin tins so they are about 3/4 full. Bake for 20 minutes. Test muffins by inserting a toothpick into the center. The toothpick should have a few light crumbs when removed. 

 

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Pumpkin Zucchini Muffins

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It is September 1st, and that means I can officially start breaking out the pumpkin without shame.

It seems to me that there are two camps of people. Pro-GIVEMEALLTHEPUMPKIN and Con-CANSUMMERENDFIRSTYOUCRAZIES. I have to say that if I were forced to select a group I would have to join team pumpkin. It is not that I want to will the summer away because I love summer, but I also love pumpkin (really squash in general). However, this doesn’t mean I jump on the Pumpkin Spice Latte train right away either. I love a PSL, but it needs to be a little chilly for me to enjoy hot coffee. I love sipping the cold stuff for another month. That being said I did get a PSL cold foam at Starbucks on the way out of town earlier this week, and I was sadly not a fan of the flavoring in the cold foam coffee! I wanted to like it because I love the cold foam drink, but the flavoring didn’t blend well. I normally get the toffee-nut and do not encounter that issue. Now I know to save my PSL drinking for colder weather. 

Today, I am sharing a recipe that crossed the boundaries of pro-pumpkin and long live summer. Pumpkin and zucchini. I typically think of zucchini as a summer veggie, but it is delicious paired with the pumpkin in these muffins! 

To me, a muffin needs to have enough moisture so it isn’t dry, but it needs to stay intact for one handed eating on the go. The texture of these muffins is so incredible.  They are light and airy, but still rich in flavor as you expect from a pumpkin muffin.  They are not too sweet and will not feel heavy in your belly all morning- also great for kiddos before school for a quick breakfast.  The texture is almost like a sponge, and when you take a big bite the muffin doesn’t crumble or smoosh to nothing- perfect. 

One of the most important parts of baking is not to over-bake goodies. It is easy (like with meat) to worry they are not cooked completely. While a valid worry it can lead to over baked treats. The best method is the age-old toothpick method. Trust it, and over time you will get more comfortable with baking times, and your oven. 

I mean, check that fluff. Yum. 

We are gearing up for school to start on Tuesday now that we are back from our mini vacation. If you follow me on Instagram (click here to follow), you know that we were at the Wisconsin Dells at the Wilderness Resort. We had a ton of fun splashing in the pool and playing in the arcade. I came back feeling exhausted, but that we ended the summer just right. However, I have heard that we are to expect a warm September so maybe there are a few more trips to the lake in our future! 

I am still struggling with Kellen heading off to kindergarten, but the sting has been a little less this week since we got to spend a wonderful  amount of time together. I am pretty sure Tuesday will have some tears, but i’ll save them for after my boy exits the car and Ron can drive us home. I am so proud of him for approaching this change with a brave heart. I asked Kellen what he wants to do for a special dinner after the first day, and he wants us to take him to McDonald’s…. of course. I am hoping I can convince him to get thin crust pizza, but we will see what the day brings….potentially it will bring a Big Mac with extra pickles and a diet coke with a side of parent tears for me, but hopefully it is thin crust pizza with mushrooms, sausage, olives, and stories of Kellen’s first day…or maybe both! 

Similar Recipes: 

Big Sky Bran Muffins

Meyer Lemon Mini Muffins

Blueberry Zucchini Bread

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Pumpkin Zucchini Muffins

Course Bakery
Cuisine American
Keyword Muffins, Pumpkin
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Muffins

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/2 cup vegetable oil
  • 1/2 tsp vanilla
  • 1 cup sugar
  • 1/4 cup unsweetened applesauce
  • 2 eggs
  • 1 cup pumpkin puree
  • 1 cup grated zucchini
US Customary - Metric

Instructions

  1. Pre-heat oven to 350 degrees F.  Lightly grease a 12 muffin tin. Set aside

  2. Sift together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.  

  3. Using a hand mixer or a standing mixer, beat the oil, vanilla, sugar, and applesauce together. 

  4. Next, add the eggs, pumpkin, and zucchini. Mix till just incorporated.  

  5. Slowly add flour to batter.  Mix to incorporate ingredients together. 

  6. Fill each muffin cup 3/4 full with batter. Bake for 20 minutes. Remove from oven and transfer muffins to a cooling rack to cool. 


Loaded Egg and Toast Cups

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Breakfasts have always been something I strive to get better about when the kiddos return to school. Most of our morning meals are cereal or toaster waffles before jetting off to school or camp. However, I worry about the kids keeping their bellies full and being satisfied with a little bowl of cereal. Both of my kids love eggs, and I created a recipe that uses two of their favorite hot breakfast staples.

Eggs and toast. 

This recipe feature uses the bread to create a hearty base for the eggs to soak into. The texture is  custard-like the cheese melts perfectly into the layers of toast and egg. My kids love bell peppers, and I included mushrooms because they are a favorite of mine, but you could use other veggies. If you change the veggies, I recommend cutting them into the directed size so that they cook evenly with the eggs. I like to add a little bacon to our egg cups as well because I really enjoy the smoked favor, and the additional savory and salty taste with the eggs. Another note on this recipe, when you remove them from the oven give them a few minutes before removing from the tin. I use a flat dull butter knife to run along the edges and to help pop them from the cups. 

My kids love these muffins, and they are a great breakfast to make for before school, or in advance for a family trip for a quick and affordable breakfast.

Speaking of quick and affordable breakfasts while on vacation- we are having a blast at the Wisconsin Dells. You better believe that I brought a container of these with me because we want to maximize our time at the water park! Kellen is just starting to try some of the slides, and we are really enjoying them. Rowan is a little too young for slides, but he is enjoying splashing in the wave pool with Ron and I. The weather is a little chilly today and thankfully there are lots of indoor activities…including laser tag! Look out children. 

Similar Recipes:

Cheesy Sausage Breakfast Casserole

Eggs Benedict Casserole

Pizza Muffins

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Loaded Egg and Toast Cups

Course Breakfast
Cuisine American
Keyword Back to School, Bacon, Eggs
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 Egg Cups

Ingredients

  • 3 pieces of bread, finely chopped
  • 8 large eggs
  • 1/3 cup milk
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 2/3 cup shredded cheddar cheese, divided
  • 3 tbsp diced bell pepper, any color
  • 3 tbsp diced fresh mushrooms
  • 4 strips of bacon, cooked and finely chopped
US Customary - Metric

Instructions

  1. Pre-heat oven to 350 degrees F. Lightly grease a 12 cup muffin tin with cooking spray.

  2. Divide the finely chopped bread between the 12 muffin cups. You should use a standard size slice of bread and have enough to just cover the bottom of the muffin cup. 

  3. Whisk together eggs, milk, salt and pepper. Divide egg mixture between the 12 muffin cups. Top each cup with about a teaspoon of cheese. Place in the fridge to allow eggs to soak into the bread while you chop the veggies. 

  4. Chop peppers and mushrooms. You want to pieces the be very small so they cook quickly.  Remove eggs from fridge and evenly divide the veggies into the muffin cups. 

  5. Evenly, distribute the chopped bacon in the egg cups. 

  6. Top egg cups with remaining cheese. 

  7. Bake, uncovered, for 10 minutes. 

Recipe Notes

After baking, allow the egg cups a rest a few minutes before removing them from the muffin tin. 


Tart Cherry Crumb Muffins

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Happy Monday folks! 

I am kicking off my morning with an iced coffee, hard boiled egg, and a muffin. However, it is not any old breakfast muffin, but a Tart Cherry Crumb Muffin. A little caffeine, a little protein, and a little carbs. Last week, I was in Door County at our cottage and Door County is know for their tart cherries. If you aren’t from the Midwest, Door County is the peninsula in northeastern Wisconsin and is a popular summer spot. Cherry picking was just getting underway, and I grabbed a few boxes of tart cherries. 

I love making muffins for a snack for the kids (and adults). I normally make a batch of regular sized muffins, and a pan of mini muffins because I kids love them. One of my old co-workers gave me the tip to freeze them on a cookie sheet and then bag them to create quick muffin bags like you can get in the store, but better for you and less expensive. My kids always beg for the bags for mini muffins when we shop so I loved her tip for an alternative to keep them happy and meet their mini muffin cravings. 

These muffins will be high on your kid’s list after you make them. The tart cherries are tangy, but sweetened with the different sugars and sweet topping. I was thrilled that Kellen seems to enjoy using the cherry pitter and, for once, I didn’t have to do it all by myself….only 90% of the pitting. Ha. However, I will take what I can get with that task. I add a little almond extract to my muffins because I like the nutty flavor with the cherries, but if you prefer vanilla it will be very well in place of almond. The muffins have a lovely fluffy texture, and are a perfect morning treat or a snack after a busy school day. 

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Tomorrow we are having our shower renovation, and I am so excited. If you follow me on Instagram (@cheesecurdinparadise) you can see some of the before and after shots of that project, as well as others around our home! 

 

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Tart Cherry Crumb Muffins

Course Breakfast
Keyword Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 Dozen Muffins
Ashley Lecker Cheese Curd In Paradise

Ingredients

  • 2 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/3 cup milk
  • 1 stick butter, melted
  • 2 cups tart pitted cherries, roughly chopped
  • 1/2 tsp almond extract, vanilla can be used
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1 Tbl sugar
  • 2 Tbl butter, cut in pea-sized pieces
  • 4 Tbl all-purpose flour
US Customary - Metric

Instructions

  1. Pre-heat oven to 350 degrees. Line a standard sized muffin tin with liners, or grease you opt not to use liner.
  2. Whisk together, 2 cups flour, baking soda, baking powder, and salt in a mixing bowl and set aside.
  3. In a stand mixer bowl (you can also do this with a spoon or a hand mixer), add eggs, sour cream, melted butter, milk, cherries, extract, 2/3 cup sugar, and brown sugar. Gently mix until ingredients are Incorporated together.
  4. Slowly add dry ingredients while the mixer is set to low.
  5. Spoon the muffin batter into the muffin tin.
  6. Next, make the crumble topping. Add the 1 Tbl sugar and 2 Tbl butter to a small bowl. Add the flour one tablespoon at a time. Cut the mixture with a fork to create a crumb topping. Evenly spoon topping over muffins.
  7. Bake 20-25 minutes. Test for doneness by inserting a toothpick in the middle and it come out free of raw batter. Remove from oven and transfer muffins to a cooling rack. Store in a covered container.


Baked Crispy Crunchy Taco Spaghetti

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Thanks to everyone that entered the giveaway! There are a few hours left, and I will be contacting the winner this afternoon.

Today, I have a gem to share with you for a delicious and easy meal. A few days ago I asked the boys if they had any dinner requests. Kellen said spaghetti and Rowan said tacos. Neither was willing to budge…. of course. So I decided to blend the two and create a taco spaghetti. I have a feeling this is going to be my go-to back to school meal in just over a month (how are we so close?). 

I used lean ground beef seasoned with traditional tacos seasonings and layered in diced bell peppers, onions, and green chilies. I also added diced tomatoes and tomato sauce to create a traditional spaghetti meat sauce consistency. In our house, my boys and husband are crispy crunchy shell lovers. I could go either way, but effort is made to please the majority in that case. I used crunchy corn chips on top so when they baked they were warm and crisp. Topped with fresh tomatoes, fresh cilantro, and cool creamy sour cream we created a winner blending our household favorites! I kept the spice level pretty mild, but adding chopped jalapenos with the onions and bell pepper would bring extra heat if you are looking for a little more kick.  

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My boys and husband went nuts for this. My husband had 3 helpings and the boys cleaned their plates. I appreciated the ease of the recipe- and the quick clean-up! This recipe is perfect for a school night because the pasta and meat portion can be made in advance and later topped with cheese and chips to bake. If you make in advance make sure to allow it to take a bit of the chill from to fridge off before popping into the oven, and you may need to increase you cooking time. This recipe can also be frozen, sans cheese, chips, and topping, and thawed to bake at a later date.  This recipe reminds me of the Baked Crunchy Taco recipe that I posted awhile back, but even better. A few other weeknight taco favorites my family loves are: Crockpot Cheddar Beer Chicken Tacos, Simple Taco Soup, and One-Pot Cheesy Taco Orzo. All family favorites on a busy night, and kid friendly! 

Tonight we are heading to dinner with the kiddos and friends for a fish fry, and I am so excited for fish and a cold draft beer. This weekend we have a birthday party, but are looking forward to good amounts of unscheduled time. I feel like this is becoming less and less common, but I am hoping Ron and I can squeeze in a a movie night, or a few shows (we are currently addicted to Criminal Minds).  Happy Friday folks!

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Baked Crispy Crunchy Taco Spaghetti

Course Main Course
Keyword Casserole
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8

Ingredients

  • 1 lb lean ground beef or ground turkey
  • 1 orange or red bell pepper, diced
  • 1 small white onion, diced
  • 1 8 oz can tomato sauce
  • 1 14.5 oz can petite diced tomatoes
  • 1 4 oz can diced green chilies
  • 1 1.25 oz packet of taco seasoning
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 lb spaghetti or other comparable shaped pasta
  • 1 1/2 cup shredded cheddar cheese
  • 1 1/2 cup corn chip curls, like Frito's
  • cilantro, tomatoes, and sour cream
US Customary - Metric

Instructions

  1. Pre-heat oven to 350 degrees.
  2. Cook pasta according to package instructions.
  3. While pasta is cooking brown beef with onion and bell pepper in a large dutch over or oven safe pot (make sure its large enough to fit meat and pasta) until the beef is no longer pink. Add tomato sauce, diced tomatoes, chilies, taco seasoning, salt, pepper, cumin, and garlic powder. Stir well to combine and allow the sauce to lightly simmer over medium-low heat for about 5 minutes.
  4. Drain pasta and toss with meat sauce. Arrange pasta into an even layer, and top with cheese and then top with the corn chips.
  5. Bake uncovered for 15 minutes to allow the cheese to melt and chips to warm and crisp.
  6. Serve immediately and top with sour cream, fresh tomatoes, and fresh cilantro.

Recipe Notes

The pasta and meat portion of this dish can be made in advance, frozen, or baked at a later time. Perfect for a school night!


Easy Strawberry Rhubarb Muffins

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SO.

What do you think of our little makeover? Do you love it?

I do.

It is a work in progress, and I have more to add, but it was time for my little corner to get a pair of big girl shoes. I blogger for years (since 2009) with Blogger, and loved the ease of not being self-hosted, but over time I wanted to ability to be more creative with my layouts and visual options. I also wanted more technical support to make my recipes more accessible to all of you. I am now with WordPress and am really enjoying all of the new options. I am slowly learning all of the things I was missing, and am making improvements. I am also using recipe cards so you have an easier time printing and sharing content that you like on this page. If there are things that you like or suggestions I am all ears because I want to make this a platform that you enjoy exploring as much as I enjoy sharing it with you. I will update you as I go if there are new updates, or something I think you might enjoy knowing! Thanks for sticking with me as I grow! 

Today, I am sharing a delicious muffin recipe that uses the fruit puree from the Strawberry Rhubarb Margaritas I made and shared right before the 4th of July. I made the syrup for drinks, but had about a cup of this rich and beautifully smooth puree leftover. I wasn’t about to let it go to waste and decided to try a muffin recipe. I opted to use a typical base for the muffins and used the puree as if it was applesauce. You will not find big chunks of fruit in these muffins and the flavors are very subtle, but present. The batter is very thick, but the muffins are not overly heavy. My boys loved having these for breakfast with a little bit of strawberry jam spread over the halves. I am happy when my kids are not fighting, happy, and eating nicely at the table ….. this normally lasts about 2 minutes, but I will take victories when I can get them- even when they are small. 


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Strawberry Rhubarb Muffins

Course Breakfast
Keyword Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 light brown sugar
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 large eggs, beaten
  • 1 tsp vanilla
  • 1 cup Strawberry Rhubarb puree
  • 1/2 cup butter, melted

Instructions

  1. Heat oven to 375 degrees and line muffin tins with paper liners.
  2. Mix flour, sugars, baking powder, cinnamon, and salt in a bowl.
  3. Mix in beaten eggs, strawberry rhubarb puree, vanilla, and melted butter. The mixture will be very thick.
  4. Evenly scoop mixture into muffin pans.
  5. Bake for 18 to 20 minutes.

Recipe Notes

Strawberry Rhubarb Syrup (use the puree from the fruit and reserve syrup for other recipes):
1 lb strawberries, quartered
1 1/2 cup chopped rhubarb
2/3 cup sugar
1 cup water
1 tsp lemon zest
Place all ingredients in a small pot. Simmer for 15 minutes. Remove from heat. Strain using a fine mesh strainer and a spatula. Use the spatula to push the liquid from the fruit. Cool and pour into a jar. Store syrup in the fridge up to 1-2 weeks.


Raisin Bran Muffins

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Time for May’ Secret Recipe Club Reveal! 
 
 
I sat out last month after giving birth to Rowan because I had a little too much on my plate with his hospital stay, and not enough time or energy to cook. Thankfully, this are much more peaceful in our house and cooking has returned to something I have time to do…..now blogging those recipes it is a work in progress. I think I have 5 pending that I just need to write posts for, but that is life as a mom with an infant! 
 
This month I received Wendy’s blog, A Day In The Life On The Farm. I am familiar with Wendy’s blog because we have done a bunch of blogging challenges and sponsored event together over the past few years. I was excited because I knew that she would have a plethora of delicious recipes to choose from. I was eyeing up a few recipes before picking my selection and sounded delicious! I was torn between French Bistro Chicken with Tomato Sauce, Teriyaki Meatballs, and Steamed Mustard Shrimp. These recipes sounds delicious to me, but I was intrigued when I saw Wendy’s recipe for Raisin Bran Muffins. I am always on the look out for a quick breakfast recipe for Kellen and thought he would love these. Kellen loves raisins and I love having something he can quickly eat in the morning. Kellen is a bit of a hobbit and likes to have first and second breakfast. First breakfast is usually something quick at home before second breakfast at daycare…. like I said, a hobbit. This recipe is so easy- no mixer needed and a great way to use up that last cup of cereal in the box. The only adjustment I made was to add a few more raisins to the batter because the particular raisin bran I had didn’t seem to be as full of them towards the end of the box, but that is something you can adjust depending on what you like. The raisin bran actually soaks in the milk till soft and creates a dense and rich muffin- perfect for breakfast. This recipe makes 6 regular sized muffins and that is perfect for my family, but it is an easy recipe to double if you want more muffins. This  is a recipe I know that my family will ask for again! 
 
Thank you Wendy for a wonderful new breakfast recipe that my little guy loves! Check out the round-up below to see other amazing recipe from of SRC bloggers. 

 

 

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Raisin Bran Muffins

Course Breakfast
Cuisine American
Keyword Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 Muffins

Ingredients

  • 1 1/2 cup Raisin Bran Cereal
  • 3/4 cup Whole Milk
  • 1/4 cup Vegetable Oil
  • 1 cup All-Purpose Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1 Egg
  • 1/4 cup Brown Sugar
US Customary - Metric

Instructions

  1. Preheat oven to 400 degrees. Lightly grease and flour a 6 cup muffin tin and set aside.

  2. Pour the cereal into a mixing bowl and soak cereal in milk for about 5 minutes. Add remaining ingredients and mix well
  3. Pour the cereal into a mixing bowl and soak cereal in milk for about 5 minutes. Add remaining ingredients and mix well