Spinach and Beet Cornbread Muffins

I love cornbread, there is no question about it.

Using the little time off from our No.2, who is finally sleeping on her own, IN her own bed, I want to share one of my favorite cornbread recipes EVER.

This can be baked in 9 inch pan

or in muffin forms

For some reason I prefer muffins. I think, it’s because with those muffins I can limit myself more and control myself in eating them all in one sitting. No matter what shape this cornbread has it is still delicious.

The spinach kind has no spinach flavor whatsoever, I would say it’s even sweeter than the one without it, while you can surely taste the beets; not a lot, though.

Ingredients:

1/2 cup butter, softened

1/3 cup sugar

3 eggs

3/4 cup evaporated milk

1/2 cup cornmeal

1 1/3 cup all-purpose flour

1 tsp. salt

3 heaping tsp. baking powder

1/2 cup baby spinach, rinsed*

1 very small beet, steamed

If you want to make JUST spinach or JUST beet cornbread then double the amount of the veggies (1 cup of spinach, and 2 small beets or 1 medium).

Directions:

1. Preheat the oven to 400 F. In a blender, puree the butter, sugar, eggs and evaporated milk for about 30 seconds.

2. In a large bowl, combine the cornmeal, flour, salt, and baking powder.

3. Add the dry mixed ingredients to the blender and blend until just combined.

4. Pour half of the batter out leaving another half in a blender.

5. Add the spinach to the batter left in a blender and blend until the mixture is evenly green and there is no big pieces of spinach left.

6. Pour the batter into muffin forms to about 3/4 full.

7. transfer the remaining batter into the cleaned blender and add cut into small cubes steamed beet. Blend until well incorporated.

8. Transfer the batter to muffin forms.

9. Bake for 25 minutes.

Print the recipe:

You might also like:

Whipped Cream and Beet Juice Sponge Roll

or

Avocado-Spinach-Cucumber Smoothie

Banana Crumbs Muffins with Chia seeds

When it comes to food I haven’t done much lately. At least nothing worth sharing. Most of the time it’s a very quick and easy dinner. For lunch my husband has all kinds of “goodies” from the pre-made frozen food section. Our Little One is happy with smoothies, cheese cream-jam sandwiches, eggs, cheese or some pretzels. SHE LOVES PRETZELS!!!

I know, I know, those are not the best choices but I am not able to make anything more these days. I wish I had more energy and I was in less pain, but I am not, and it is what it is. A few more weeks and all will get better. I’ll be back to my old self. 

This morning I took an advantage of feeling pretty energetic and in a good mood. I made banana crumbs muffins with some extra healthy kick: chia seeds. I made them before and my husband LOVED it. They are really easy and fast to make and taste delicious. Fluffy, soft and moist inside and very crunchy on the outside. I changed a few things in the old version and I think this one is much better.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup chia seeds

Crumbs

Feel free to double the crumbs recipe as they are really delicious and the more of it on top of the muffin the better it tastes.

• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter
• 1 tablespoon almonds (or any kinds of nuts), finely chopped  (optional)

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 or 11 ( I made 11 from this recipe) muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, salt and chia seeds. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Fill prepared muffin cups to about 3/4 with batter.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter. Mix with your fingers until mixture resembles coarse cornmeal. Mixed in chopped nuts. Sprinkle topping over muffins. I mean, cover completely the top of the muffin with the crumbs (if you made double batch).
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Knowing for sure that my husband is going to enjoy them I had to check if those will be toddler approved, as well. And here are the results:

You think she liked it ?!

The most delicious Banana Crumbs Muffins

Banana Crumbs Muffins.

The best muffins I made, so far. The most delicious part are those crumbs!!!! I ate them without baking. There was some lefts for the muffins, of course, but I admit that I ate them raw. After they were baked with the muffins… OMG!!!

Heaven!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

This recipe is a keeper!!!

Homemade Banana Raisin Muffins

I got up, I fed my Not So Little Anymore Hungry Butt. I fed myself with a big portion of very dark, and even more than very strong coffee. In between I noticed those 4, getting very dark bananas. I noticed them the night before but I thought that I rather throw them away then bake a banana bread… That’s how lazy and… oh well… maybe not lazy, but just without the energy and without the old enthusiasm I am these days.

I pulled myself together (I think because of that strong coffee) and decided to use those bananas somehow.

I made banana raisin muffins! Very simple, and easy, and so yummy!

I made 21 muffins.

5 is left.

2 people to eat them!

RECIPE

Ingredients:

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter (softened)
2 eggs
1 teaspoon pure vanilla extract
1/2 cup raisins

(I added

1/2 cup rolled oats

1/2 cup semi sweet chocolate chips)

- just for fun

Method:

Preheat oven to 375 degrees F and arrange the baking cups in a muffin pan.

Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. In a large bowl,

mix the butter until fluffy, add sugar, eggs, vanilla extract, and at the end 2 mashed bananas.

In a separate bowl mix the flour with baking soda and salt, and add the mixture to the butter mixture. Fold in the raisins (chocolate chips, oats) and the mashed bananas with a rubber spatula. Spoon the batter into each of the baking cup and fill about halfway.

Bake for 18-20 minutes or until the muffins turn brown.

Enjoy!