Pistachio Muffins

Whose in the mood for a green breakfast this week? or snack, treat,

protein (it's a nut, right?)

Yes, you see a green muffin due to the 2 boxes of pistachio pudding I used!! maybe it's mostly because of the green food coloring.

If anyone has had the BEST BREAKFAST MUFFINS on 30-A then you for sure visited 

Modica Market. Well, I did a few weeks ago! And for the less fortunate next time you are headed down 30-A make plans to drop by Seaside.

Well, I drummed up my own concoction, enjoy!  

4 eggs

1-1/2 cups water

1 teaspoon almond extract

1 package butter recipe cake mix

two 3.4 oz. pkg. instant pistachio pudding mix

1/2 cup (1 stick) melted butter

1/4 cup vegetable oil

1/2-1 cup pecans

Preheat oven to 350F. Grease and flour a bundt pan. In a mixing bowl, beat the eggs, water, and almond by hand. Stir in the cake mix and pudding mixes. Slowly add the butter and oil, and mix well. Stir in the pecans. Pour into the prepared pan.

White Chocolate Chip Scones

White Chocolate Chip Scones

When I came across this scone recipe I knew I had to whip up some with white chocolate chips since these are Paul’s favorite! They are quick, delicious and very impressive (I mean if you’re into that type thing)! I pretty much always have the ingredients on hand so I can whip these up in a pinch. I’ve even made a large batch and frozen these many times and they are just as delicious—w/no effort!

1½ cups plus 2 tbsp. all-purpose flour
¼ cup sugar
2 tsp. baking powder
Pinch of salt
1 cup (6 oz.) white chocolate chips ( you could insert dark chocolate chips too)
1 cup heavy cream
2 tbsp. butter, melted
Additional sugar for sprinkling (optional)


Directions:

Preheat the oven to 375˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Combine the flour, sugar, baking powder and salt in a medium bowl; stir to combine. Toss in the chocolate chips and stir to blend. Add the heavy cream to the flour mixture, stirring just until a dough forms and the dry ingredients are incorporated. Knead the dough very briefly with well floured hands to ensure even mixing.


Using a large dough scoop (or a large spoon), drop rounds of dough onto the prepared baking sheet. Brush lightly with melted butter and sprinkle with additional sugar (if using). Bake 15-20 minutes, until lightly browned.


Source: adapted from Brown Eyed Baker, originally from Hershey’s via Annies-Eats

Peanut Butter Chocolate Chip Muffins

Peanut Butter Chocolate Chip Muffins

I was thrilled to run across this recipe a few months ago so now that I've made these 2-3 times and they were all delicious I wanted to share. These muffins are puffy, yummy and melt in your mouth good. There's just something about a peanut butter and chocolate treat that makes my mouth start watering! I love this time of year when Reese's comes out with the Peanut Butter egg for Easter! (Oh, I know they invent a shape to match each holiday but the EGG is the best, don’t you agree?) Whip these puffy, dome shaped muffins up for a tantalizing brunch or mid day snack!


You could top off yours with peanut butter or cream cheese for more goodness!

Makes 12
2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup smooth peanut butter (or crunchy)
2 large eggs
1 cup milk (I used low fat, it was fine)
3/4 cup semi sweet chocolate chips

Directions:


Preheat oven to 375F. Line a standard 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined. Stir in chocolate chips. Batter will be thick.
Divide batter into your paper-lined muffin tin. Each cup should be filled to the top, not just half way up, to ensure you get a nice dome on the muffin.


Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.



Source: adapted from Baking Bites via Annies-Eats