jamie jabberish

An almost daily dose of MOMMYHOOD, CREATIVITY, INSPIRATION, and random JABBERISH.

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Posts tagged "muffins"

Corn bread with eggsThis is a great way to start a Saturday morning. Especially, if you like something a lil spicy to wake you up;)

What you see in the pic to the left: Jalapeno corn muffins with butter and strawberry jam. Accompanied by a scrambled egg and cup of green tea. Mmmmm!

Jalapeno Corn Bread Muffins:

1 cup flour

1 cup cornmeal

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup non-fat milk

2 Tablespoons butter

2 egg whites

3 Tablespoons jalapeno chopped

2 Tablespoons jalapeno juice

I mix all dry ingredients first, then make a pool in the middle for my wet ingredients. When mixture is blended into a batter I pour them into a greased muffin pan. Bake in 400 degree oven for 20-30 min. Until golden brown and inserted toothpick comes out clean.

These are great for dinner and breakfast!

*Find the original recipe here. Although, I didn’t change anything this time.

I made these carrot muffins for Brewer yesterday. Let’s just say he loves them! They are also an excellent option for adults. One for you…one for me;)


2 cups grated raw carrot (about 2-3 peeled carrots)

*I used rainbow carrots from our co-op bin. They made the muffins really colorful:)

1 large apple, peeled and grated

2 mashed bananas

2 cups all-purpose flour

1 1/4 cups granulated white sugar

*Next time I will cut the sugar down to 1 cup.

3/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 cup organic pear juice

3/4 cup safflower, corn, or canola oil

1 teaspoon pure vanilla extract


Preheat oven to 350 degrees and place rack in center of oven. Spray non-stick cooking spray in a mini muffin pan.

Peel and finely grate the carrots and apple. Set aside.

In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt and ground cinnamon. Set aside.

In a separate bowl whisk together the banana, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.

*The original recipe also includes a recipe for cream cheese frosting, but I left it out. Don’t think Brewer needs to be hyped up on frosting. Actually, if you click on the source link you will see there are multiple modifications I made from the original recipe.
**I added organic pear juice for extra moisture due to our altitude.