Broccoli & cheese pasta muffins for the whole family

broc cheese pasta muffin 4

In the world of green veggies, broccoli is my #1 enemy because of childhood dinners where I would cry and sit there until 9 at night because I absolutely was afraid to death of it. Fast forward 30 years and I have come to my senses somewhat. I can still gag at the smell of it. ūüė¶ Anyway, I don’t want to pass along my fear and hatred towards this unique green veg to my kids so I introduced it to Charlotte this week who just turned 10 months old. I am obsessed with my new silicone mini and full-size muffin trays that I just got so I knew the fresh beautiful broccoli I made myself buy from the market on Monday had to take a turn in them. I also knew that Max, my 9 yr. old, might like these as well because surprising the kid loves broccoli in a weird way that I don’t really understand.

So, I thought what better way to have it than to mix in small orzo noodles which are the perfect size for the baby and Max happens to like this particular noodle as well. I am accommodating if nothing else. I added some shredded cheddar cheese, which Charlotte is also familiar with, as well as Greek yogurt, panko breadcrumbs and eggs. Nutritionally packed mini “muffins” for sure!

Here is what I did:

Roasted about 3 stalks of broccoli in some coconut oil for 20 min on 375. Looking back I don’t think I even needed to do this but thought it would make it more enjoyable tasting.

Then I chopped it up and looking back again for Charlotte’s sake I wish I would have chopped it up just a bit finer and took off more of the trunk or stalk and just kept more of the flowery floret part. Trust me I have no idea what I’m talking about when it comes to broccoli so I had to google “broccoli parts” to even tell you this which was weird.

Boil 1/2 cup orzo noodles while the broccoli is roasting or while it cools before you cut it up.

Here it is roasted and chopped which I estimated was about 2 cups

broc cheese pasta muffins 1

Mix the following into the chopped broccoli:

2 eggs

1/4 cup shredded cheddar cheese

1/2 cup panko breadcrumbs

1/2 cup plain Greek yogurt

1/2 cup of the cooked orzo noodles

broc cheese pasta muff 2

(note-I didn’t really season them with anything since they are mostly for Charlotte and her taste buds don’t know any better but feel free to jazz them up a bit)

Then scoop out and press into mini or full muffin tray like this:

broc cheese pasta muffin 3

Bake at 350 for 15 minutes for mini size or 20 minutes for full size.

This recipe made 24 mini’s and 2 full size. They won’t rise so go ahead and fill them up all the way. I can’t say enough about the silicone baking trays. No spray needed and they pop right out once cool. It is really easy and not messy to clean.

 

I originally had these in mind for Charlotte but I actually ate quite a few that day and liked them! I froze some and have some in the fridge for this week’s meals for both of us and Max too!

 

Enjoy friends!

xo, Adrienne

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Spiced Bran Muffins with Berries

spiced  bran muffinsNeed:

1 and a half cups of Bob’s Red Mill Raisin bran stone ground muffin mix

1 half cup of vanilla protein powder

1 egg

3/4 cups water

1 tbsp. oil

2 tbsp. honey

1 tbsp. unsweetened coconut flakes

2 tbsp. dried currants

1 tbsp. cinnamon

1 tbsp. ginger

1 tsp. nutmeg

1 handful berries-then chop them ( I used blackberries)

Mix all together then fill muffin pans and bake at 400 degrees for 13 to 15 min (make sure you put them in paper cups or spray the pan so you can remove them nicely) If you have most of these ingredients you will be good but the coconut and currants are definitely optional!! A mix of berries would be great too! These are a lower carb option at about 20 g of carbs each! Enjoy!

A

spiced bran muff

 

 

 

Healthy Zucchini Apple and Walnut Muffins

HEALTHY ZUCCHINI, APPLE AND WALNUT  MUFFINS

INGREDIENTS:

1 c Bran Muffin Mix

1 c Flaxseed Meal-we love flax!

1/2 c chopped Walnuts

1/2 c chopped peeled Apple

3/4 c chopped peeled Zucchini

1 c water

3 tbsp unsweetened applesauce

2 tsp cinnamon

2 tsp honey

2 tsp nutmeg

1 tsp vanilla extract

1 tsp ginger

Makes 12 mini muffins and 6 regular muffins

Spray pan with Pam or cooking spray. Oven on 350-minis take about 12 min, regular take about 15 min.

 Top with tsp of apple butter-extra yummy!!!

Healthy “sweet tooth” mini muffins!

I mean…..there¬†is no denying these are 100%¬†AWESOME for you¬†and will definitely satisfy your cravings!!! Best part is that¬†I ¬†am so proud of myself for having all of these ingredients on hand and making it up as I went along! Also, I might be developing a small fetish for “mini” things!

  • one chopped banana
  • 1 c oat bran muffin mix
  • 1/2 c flaxseed meal
  • 1/4 c of each of the following: chia seeds, chopped blanched almonds, choc chips, unsweetened applesauce and dates
  • 2 tbsp vegetable oil
  • 1/2 cup water
  • one egg
  • Dash each of cinnamon and honey
  • Mix all together and place in mini muffin pan.
  • Bake at 350 degrees for 11 to 12 min.
  • Makes 16 mini muffins