A different, healthy take on Pumpkin muffins… lots of flavour in a few bites (I made them in my mini muffin pan lol). I made the muffin batter and before baking I sprinkled some of the cinnamon sugar I had leftover from my Pumpkin Donuts to give it just that little bit of extra flavour, but you can leave that out if you like.
As with the Pumpkin Donuts I made the same day, not all of the muffins even made it to the plate before they were being devoured lol!
I used oatmeal in place of some of the flour in these muffins and put the oatmeal through my food processor on grind until it was almost a flour but still a bit “grainy,” almost a graham crumb type texture. With some of the wonderful fall spices, maple syrup and some walnuts, these are delicious tasting, easy to make muffins!!!
A few weeks ago I received a coupon in the mail for a free box of All Bran Buds cereal. While I love anything bran, I didn’t feel like just eating it as cereal, so I made muffins. They were going to be raisin bran muffins but I either forgot I was out of raisins or Dillon ate them lol. Thankfully I knew I had a partial bag of frozen cranberries, so I added them instead.
These muffins are nice and moist, not dry like some bran muffins can be. And they freeze really well. I like to keep a few things in the freezer ready to pop in lunch boxes on the off chance I don’t feel like baking one week!
I suppose the title may not sound very appetizing but “the boys” ate three each of them lol!
I bought 2 big packages of lean ground beef when I got groceries last week because it was a really good sale and I thought it would be a great opportunity to add to my list of “Freezer Meals.” I not only made the meatballs for this recipe, but I also made another 3 dozen meatballs to freeze for another night’s dinner.
This recipe makes 12 “Cupcakes,” enough for 2 dinners in this household so I got at least 4 meals out of the “Club Pack” of ground beef! Can’t beat that for under $10!
I made these last week for dinner because they are always a hit. I don’t know why but Dillon seems to love meals that I make in muffin tins. Maybe because he thinks anything made in a muffin tin can be eaten by hand lol 😦
The meatloaf part can be made ahead of time, adding the potatoes just before cooking. When I made them this time I forgot to add a bit of grated cheese to the tops of the meatloaf part before topping with the potatoes. Adding that bit of cheese helps to keep the potatoes from sliding off the meatloaf when serving.
For Sunday dinner I made a nice Herb & Garlic Pork Tenderloin and had to decide what I wanted to make to have with it alongside the requisite vegetable. I knew I wanted to make some sort of potato side dish but I couldn’t decide on what. I thought about scalloped potatoes, I thought about mashed potatoes but I wanted to do something different. I ended up making these potato “stacks,” loosely based on different versions I saw online. Because the potatoes are sliced so thin they cook relatively fast and you end up with a garlicky, cheesy stack of delicious potatoes that look way fancier than how easy they are to make.
I don’t know about you, but I love the combination of lemon and cranberry. The tartness of the flavours together are delicious. I had some fresh cranberries and thought this would be a perfect way to use them… these are a favourite of everyone in this house!
(The muffins didn’t rise as much as usual… maybe I need to replace my baking powder… but they more than make up for it in taste!)