Cottage-Cheese and Veggie Egg Muffins


True fact: Up until this point in my life (just a day shy of 24) I have avoided that lumpy white sludge they call cottage cheese.IMG_1260

What about it is cottage-like, I wonder? The wordie in me likes to think this unattractive, lactose-filled allergen wonder was snarkishly named in memory of a grandparent gumming lumpy cheese back in the holler somewhere. That’s the story in my head that I’ll stick to.

On to more serious points, when I tried this recipe a few weeks ago–with my own single-serving adjustments–I was surprised, and pleasantly surprised at that.

Is lumpy white cheese my new favorite dish? No. I honestly don’t understand how people can pair this with fresh fruit…IMG_1262

But does it bake down into a delicious light, eggy crust? Absolutely. Paired with sauteed veggies and legumes, this recipe might be worth sharing with my own grandma and Nana.

Makes 4 small or 3 medium muffins


  • 1/4 cup diced vegetables of choice
  • 1/4 cup black beans or low-sodium refried beans
  • 1/4 cup spinach
  • 1 egg
  • 1/4 cup cottage cheese (lactose-free ones are available!)IMG_1258
  • optional: toppers like extra sprinkle cheese or diced hatch chiles
  • dash of paprika, cayenne pepper


1. Sautee vegetables, spices and spinach over high heat until tender.
2. Preheat oven to 375 degrees. Line muffin tins with muffin liners (or grease really really well).
3. Spoon veggie mixture into muffin slots, filling each about 1/2 full. Then evenly divide and spoon the beans on top.
4. In a small bowl, whisk egg and cottage cheese together.
5. Spoon egg mixture over top of veggie cups.
6. Top with additional paprika and cayenne, if you like.
7. Bake for 20-25 minutes or until eggs are set. If they’re taking a while or if you’d like a crispy golden finish, set the oven to broil for 1-2 minutes, but be sure to remove quickly so they don’t burn.IMG_1253

Use a spoon to remove and serve warm. Enjoy!


DIY VitaTop Muffins (and Cookies!)


VitaTop muffins are oh so good, but hardly cheap. Why can’t we just make our own for less?SAM_4876

We can!

This recipe posted by Healthy is Always Better is pretty good, especially if you have a good food processor that can easily flour rolled oats. (I mention this because mine is not the best.) The more “floured-down” the oats, the better the dough.

Oh, and if you’re confused about the cookie-muffin tops pictured above, well, I made them small enough to double as cookies, which I then made into ice cream sammies (pictured at the bottom of this post). Mmm.Mmm.Mmm!SAM_4875

Makes 1 muffin or 2 medium-sized muffin tops.


2.3 T oats

.5 t or less of egg white

2 t unsweetened applesauce

pinch of vanilla

2 t vanilla yogurt (Greek may work as well)SAM_4866

tiny pinch of cream of tartar (or .33 t vinegar)

pinch of baking powder, baking soda, and salt

1.3 T hot water

1.5 t stevia

Optional: Chocolate chips


-Preheat oven to 350 degrees. Use a cupcake liner or lightly grease a muffin tin. Set aside.

-In a food processor, mix all ingredients except chocolate chips. Blend until dough is smooth and well mixed. Remove and mix in chips.

-Scoop dough into tin and bake for about 10 minutes. Remove and place a few chocolate chips on top for aesthetics :).

-Place back in oven for another 2-3 minutes, or until you can insert a toothpick and it comes out clean.

-Cool muffins (or muffin tops, or muffin ice cream sammies!) and enjoy.

Une Vanilla-Pear Cupcake

There’s something rare about a pear.

No, really. That rhyme is purposeful, at least in our cultural context.

I think that we Americans, and some Amerikans, too, love our apples. It’s as American as apple… You already know what I’m going to say. And that, I think, proves my point.

But every once in a while, the American diet says “Bon voyage!” to this staple fruit and sets sail for a slightly different fruit alternative, le poire.

Pair that pear with a sweet cream cheese frosting, and you’ve got a winning combination.


3 T spelt or ww flour (or coconut flour for a gluten-free version)

dash of nutmeg and baking powder

2/3 T stevia

fresh lemon zest to taste

splash of vanilla

2 T nondairy milk

1 t organic vanilla yogurt

a few pear slices


-Preheat oven to 400 degrees. Lightly grease a muffin tin or silicone muffin cup. Set aside.

-In a small bowl, mix all dry ingredients; then blend in the wet ingredients. You can leave the pear out or you can mash some of the slices up for a very soft, fruit-puree dough.

-Transfer to prepared dish. Bake for about 10 minutes.

-While baking, mix 1 t Neufchatel cream cheese with 1 t stevia and a scant splash of vanilla. Microwave for 5-6 seconds if too thick. Blend until smooth. Set aside.

-Remove finished cupcake. Let cool a bit, and then spread frosting and top with extra pear slices.

Hotcake Hearts Bar & Muffins

“Only boring people get bored.” quoth Ruth Burke.

I’m always looking for a new and crazy recipe inspiration, something odd and out there, and this is because I get bored easily with the most commonplace dishes that make up the American diet.

Does this mean I’m boring?

Or does the pursuit of new baking ideas make me an innovator? The antilogoi to boring?

Did you ever think food preparation could be so philosophical?

I did and do. Just read my “Philosophies & Such” page.

Or make this warm brunch treat and see what you can learn about yourself.

Makes 1 big hotcake heart or 6-7 mini muffins.


3 T nondairy milk

1/2 T melted vegan butter or applesauce

1/4 large egg or flax egg, mixed

1/2 T stevia

1/4 cup spelt or white whole wheat flour

dash of baking powder

splash of vanilla

optional: dash of salt


Preheat oven to 350 degrees. Lightly grease whatever pan you’d like to bake in. Set aside.

In a small bowl, mix all dry ingredients. Then blend in wet.

Transfer to prepared dish and bake for 6-7 minutes for mini muffins, 10-12 for the hotcake heart.

Serve warm and top with whatever you like. Pure maple syrup is delicious, but so is my favorite cream cheese frosting.

DIY: Cupcake Transport Idea


Friends of mine might remember the adorable cupcake presentation boxes I had for my letter writers when I was applying to M.A. programs two years ago.SAM_4837

Another round of excellent and supportive letter writers put up with my numerous reminders and gushing thank you’s again, this time for doctoral programs.

There’s a lot changing in my life right now, but craftiness and my cooking-to-relax routines are not. This time, it was a healthful little blueberry muffin. It needed delicate transport and it needed to be as cute as I was thankful. My favorite culinary truth: Eating is 50% presentation.

So I found this great little idea on Pinterest. Put a muffin or cupcake in a small plastic cup. Wrap with whatever kind of wrapping you like–I used treat bags from Michael’s–tie up in a pretty bow and take them anywhere. The cups keep the treats sturdy and upright. The bag gives the pizzazz.

Oh, and the most important part, the muffin, makes everything sweet. I hope they liked my thank you’s. I’m thinking of baking something for them again because I had so much fun tucking them into their mailboxes.

Lemon-Blueberry Muffin Cookies

I’m always looking for something new, especially when it comes to baking.

These muffin cookies may not be out of this world in terms of being innovative or different, but they’re a fun, fresh breakfast twist on the regular old chocolate chipper. I’d save the recipe and use it again for a brunch party or even a breakfast-for-dinner kind of night.

And if you don’t like blueberries or lemon, you can always mix up the flavor combinations a bit. You could sub lemon for freshly-squeezed orange juice and pair with dried cranberries or almonds? Or maybe pear juice and crushed blackberries? Yum!


6 T white whole wheat flour

1 t stevia

dash of cinnamon, salt

1 flax egg (1 t flax mixed with 2-3 t water)

1 T Greek yogurt of choice (I used lemon-flavored yo)

squeeze of lemon juice

2 T nondairy milk

splash of vanilla


-Preheat oven to 375 degrees. Lightly grease a cookie tin (or muffin tin if you would like 1 big or 2 medium-sized muffins). Set aside.

-In a medium-sized bowl, combine all dry ingredients. Push dry to one side of the bowl and combine the remaining wet ingredients on the other side. Blend the two together.

-At this point, you can either fold the blueberries in now. I like to place mine right on top–to look sort of like traditional chocolate-chip cookies.

-Bake for about 10 minutes or until firm. Serve warm for breakfast or dessert.

Maple Syrup Oat Muffin

Not quite like oatmeal.

Not quite like a traditional muffin.

Not quite like a flapjack.

This delicious baked treat is deliciously odd. It takes from the three beloved breakfast staples, ones that can easily be prepared in a bland way, and pulls them together with a rich, flavorful syrup taste.



2 T quick oats (save 1 t for topping)

2 T spelt or whole-wheat flour

dash of baking powder and cinnamon

1 t vegan butter

2 t pure maple syrup

1 flax egg

1 T nondairy milk

optional: chopped pecans or sliced almonds


-Preheat oven to 400 degrees. Lightly grease a muffin tin slot or a ramekin. Set aside.

-Combine all dry ingredients; then wet.

-Softly mold to prepared baking dish. Press in extra oats and nuts.

-Bake for 10-12 minutes or until a toothpick can be inserted and comes out clean. Alternatively, you can microwave for about a minute and a half.

Top with extra maple syrup or honey if you like. Serve fresh out of the oven.

My Good Morning Blueberry Muffin

A piping hot, fresh out of the oven blueberry muffin is a classic treat.

And Lord knows how I love classics.

And treats.

And blueberries!

Yes, I still have blueberries stockpiled in my freezer from my summer love affair with Berry Patch Farm. They are so close to gone, so I knew I had to make one more blueberry recipe before I ran out for good.

Until next summer, Berry Patch Farm. But right now, in the middle of winter, I’m warming up with this sweet summer fruit baked in the best way possible.


  • 4 tbsp spelt flour (30g) (or ww pastry)
  • dash of baking powder
  • 1-2 T blueberries (chopped or whole)
  • splash of vanilla extract
  • 1 T organic vanilla yogurt
  • 2 T nondairy milk
  • 1 T stevia


Preheat oven to 330 degrees. Lightly grease a muffin tin or a single silicone cup. Set aside. (Note: You can microwave for 1-1.5 minutes for a quicker muffin, but it will probably turn out less moist.)

Mix dry ingredients; then blend in wet ’til combined, but don’t overmix.

Pop in berries or smear them around for a little tie-dye blue effect.

Bake for about 13-15 minutes or until golden brown on top.

Pizza Muffins

I feel, at this point in my culinary journey, that I can turn just about anything into a muffin or cupcake. Anything.

Pizza is no exception. Actually, it’s a delight.

So on a boring Friday night dedicated to the rigors of reading ancient rhetoric, I made pizza muffins for dinner.

…Okay, I secretly love reading Aristotle on a Friday night with some healthy comfort food; I will not lie to you.

If the Greeks originally invented the pizza pie, would Aristotle be proud of my ability to invent and arrange such a wonderful creation. I like to think so.


To make the dough, simply follow my classic, whole-wheat pizza dough recipe:



1 t honey or agave nectar

1/4 of a yeast packet

1/4 + 3 T whole wheat flour

1 T rolled oats

1 t cornmeal

pinch of salt

Seasonings: garlic, basil, oregano


1/4 cup cheese of your choice (I used a soy-based one for my lactose allergy)

3 T favorite marinara or other sauce

whatever toppings you love on regular pizza



-In a bowl, dissolve sweetener and yeast in 2.5 T hot water. Let stand for about five minutes.

-Add flour and salt to the yeast mixture and stir ’til a soft dough forms. Turn out onto lightly floured surface and knead until smooth and elastic.

-Place in bowl coated with cooking spray, turning to coat the top. Let rise ’til double in size, about 30 minutes.

And get your veggies local if you can!

And get your veggies local if you can!

-Preheat oven to 400 degrees.

-Punch down and work in seasonings. Roll into a circle or square shape. Divide into 3-4 parts and press into the muffin slots of a lightly greased muffin tin. Bake for about 5 minutes. Remove from oven and begin topping process.


-Spoon sauce evenly into muffin cups, and then top with cheese (plus any additional seasonings you’d like). Begin layering veggies and cheese and seasonings as desired.

-Place back in oven for about 5 more minutes or until cheese is bubbly. Serve warm.

Blueberry Baked Oatmeal

You’ve seen by pumpkin pie baked oat meal.

And even my peanut butter cup baked oatmeal.

Meet a new breakfast (or dessert) favorite. A little single-serving of blueberry baked oatmeal.

Very similar to my blueberry crumble bars, yes, but this recipe is more like a traditional baked oatmeal cake, less like a bar.

When I found the original recipe, it made about six servings. That’s way too much for this live-alone lady, so I give to you my single-serving version. I hope it fuels your day in the most healthful way.

And how could it not? Oatmeal and blueberries might be the most nourishing food duo I can think of for breakfast.


2 T + 2 t old-fashioned rolled oats
pinch of baking powder, cinnamon, salt (and I added a bit of nutmeg)
1 t maple syrup
2 T + 2 t nondairy milk

Have you ever seen a more wholesome-looking breakfast?

1/6 of an egg (can omit but won’t rise), lightly beaten
1 t vegan butter, melted and cooled slightly
dash of pure vanilla extract
2-3 T blueberries


-Preheat oven to 375 degrees. Lightly grease a ramekin. To make a fruit bottom, press berries (or bananas! or another fruit) along the bottom of the dish. Set aside.

-In a small bowl, mix together all dry ingredients. In a separate bowl, mix together all wet ingredients.

-Now you can either combine wet and dry and pour into dish in layers, layering berries as you go, or you can pour dry mix over the berry bottom and then drizzle wet mix over dry (soaking as thoroughly as possible).

-Press more berries into the top and place in oven for 10-12 minutes. Serve warm.