Raspberry Yogurt Muffins

These muffins from This Mama Cooks are amazing!  They are not as sweet as you might expect a muffin to be, but after a few bites I think you’ll be hooked!  They don’t use a ton of sugar, so if you down say…. 3 or 4 in a morning, you barely even have to feel guilty.  Not that I’ve ever done that or anything.  These also make a great snack for the kiddies.

Raspberry Yogurt Muffins

You can easily substitute both the yogurt flavor and the fruit to switch it up. 🙂

Raspberry Yogurt MuffinsHealthy Raspberry Muffins

  • 1 3/4 cup flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (6 ounce) container raspberry yogurt
  • 1/3 cup vegetable oil
  • 1 egg
  • 1 1/3 cups raspberries (frozen works fine!)

Preheat oven to 400 degrees F.  Line a 12 serving muffin tray with muffin cups.  Mix dry ingredients together.  In a separate bowl, mix yogurt, oil, and egg until well combined.  Pour into dry ingredients and stir just until combined.  Add in raspberries.  Your mixture will feel pretty thick, but don’t worry about it!  Spoon evenly into muffin tray and pop in the oven for 18-20 minutes or until browned and toothpick comes clean.

Raspberry Muffins are Yummy!Raspberry Muffins!

Quick and Easy Cornbread

Growing up, I never really liked cornbread.  As an adult, it turns out the only reason was because my family served it with syrup.  Guess what?!  My husband introduced me to drizzling honey on top and that tastes probably ten million times better!  Honestly, this is probably not news to anyone reading this.  It turns out most people already know that honey with cornbread is amazing.  Syrup must have been the cheaper alternative for my family and it probably made more sense as we ate a decent amount of french toast and pancakes, so the remainder wasn’t going to waste.

Regardless….. this is a basic, ridiculously easy and quick cornbread recipe I use from Six Sister’s Stuff.  It’s tasty all on its own, but that little bit of honey really does make it irresistible. 😉  We like it as a side for chili and other Mexican-style dishes.

Quick and Easy CornbreadCorn Bread and Chili

  • 1 cup flour
  • 1 cup cornmeal
  • 2/3 cup sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil

Grease a 9″ x 9″ square pan.  Mix together flour, cornmeal, sugar, salt, and baking powder.  Add in egg, milk, and oil.  Stir until well combined.  Pour batter into pan and bake at 400 degrees for 20-25 minutes or inserted knife comes out clean.

Buttery Corn Muffins

This comforting side is slightly edited from Once Upon a Time.  These muffins were delicious with honey drizzled on top and served alongside some Mexican Lasagna! 🙂

Buttery Corn MuffinsButtery Corn Muffins

  • 3/4 cup yellow cornmeal
  • 1 1/4 cups flour
  • 1 tablespoon baking powder
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 2 eggs
  • 2 1/2 tablespoons honey
  • 3/4 cup whole milk
  • 6 tablespoons butter melted/slightly cooled

Preheat oven to 350.  Grease muffin tin.  Mix together the cornmeal, flour, baking powder, sugar, and salt.  In a separate bowl, whisk together the eggs, honey, and milk.  Add egg mixture and melted butter to the dry ingredients and stir until just combined.  Spoon into 12 muffin cups.  Bake for 15 – 20 minutes or tops are lightly golden and toothpick comes out clean.  Let them sit about 3 minutes and they’ll pop out of the muffin tin easier.  Serve warm with honey for best results! 🙂Buttery Corn Muffins 1

Cheesy Wheat French Bread Slices

These are my FAVORITE soup side ever!!  They take your average loaf of french bread to the next level and trust me when I say it will be hard to limit yourself!  These + Wild Rice and Chicken Soup = one of my favorite meals ever.Cheesy Wheat French Bread Slices

Cheesy Wheat French Bread Slices

  • One loaf wheat french bread
  • softened butter
  • oregano
  • garlic salt
  • shredded mozzarella cheese

Preheat your oven to 375 degrees.  Slice your loaf of bread into pieces about 3/4″-1″ thick.  Spread a thin layer of butter on each piece, sprinkle with garlic salt (use a light hand or they will be too salty) and oregano.  Top with desired amount of mozzarella.  Place slices on a baking sheet and pop them in the oven for 6-8 minutes or cheese is melted and lightly brown.  Serve warm and try not to eat the whole thing yourself!

Cheesy Muffins

I almost left this recipe from South Your Mouth alone.  The only thing I changed was leaving out the sugar and replacing it with a little garlic powder.  More spice and less sweet. 🙂

Cheesy MuffinsCheesy Muffins

  • 1 3/4 cup flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 3/4 cup shredded cheddar cheese
  • 1 egg
  • 1 cup milk
  • 1/4 cup melted butter

Preheat oven to 400 degrees.  Mix flour, baking powder, salt, and garlic powder in medium sized bowl.  Stir in the cheese.  In a separate bowl mix egg, milk, and butter.  Add egg mixture to flour mixture and stir to combine.  Scoop into muffin tin (either grease it first or cheat and use papers – I used papers), filling cups about 2/3 full.  It should fill a pan with twelve muffins.  Bake for about 20 minutes or until a toothpick comes out clean.

Cheesy Onion Biscuit Wedges

We really enjoy these fast biscuits and the light onion flavor paired with cheddar cheese is, well…. yummy! 🙂  I switched them up just a tad because we don’t usually have buttermilk and I am often too lazy to make the substitute. haha  These are great served alongside meat dishes, such as my crock-pot chicken pot roast.  When I’m serving these for company, I like to prepare them in the morning, place on the greased baking sheet, cover lightly with plastic wrap and poke them in the fridge.  When I’m ready later, I stick them in the preheated oven and they cook up great!

Cheesy Onion Biscuit WedgesCheesy Onion Biscuit Wedges

  • 1/4 cup diced onion
  • 3/4 cup flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon oregano
  • 1 tablespoon cold butter cut in pea sized pieces
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup whole milk

Saute onion for just a few minutes in a small frying pan until softened.

Preheat oven to 450 degrees.

In a bowl, combine flour, baking powder, baking soda, salt, garlic powder, and oregano.  Add in butter and kind of mush it around with your hand until mixture gets a little crumbly and the pieces aren’t as noticeable.  Stir in onion and cheese.  Stir in milk – mixture will be thick and sticky.

Scrape it out onto a lightly floured surface and knead 8-10 times.  Add more flour as necessary.  Just add a little at a time as you’re kneading until it’s not super sticky.  Pat it into a circle and cut into four wedges.  Place wedges on a greased baking sheet a couple inches apart from each other and bake 8-12 minutes or lightly golden on top.  Serve warm!

FYI: this recipe doubles very nicely 🙂

Whole-Wheat Cheddar & Garlic Drop Biscuits

Biscuits are yummy.  When they’re full of cheese they get even better.  These may have a lot of butter, but look at the bright side!  They are also full of whole-wheat flour!  I make these a decent amount as we both love them.  According to my husband, they taste like a copycat of Red Lobster’s biscuits.  Not sure what those are like as I’ve never been there, but I’ll agree these are delicious!! 🙂  Plus, who doesn’t like making a side of bread when you can whip it up in a few minutes?!  Thanks to 100 Days of Real Food for this tasty side!

Whole-Wheat Cheddar & Garlic Drop BiscuitsWhole-Wheat Cheddar Garlic Drop Biscuits

  • 1 cup whole-wheat flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 cup grated cheddar cheese
  • 1/2 cup melted butter
  • 1/2 cup milk

Preheat oven to 375 degrees.  Mix together flour, baking powder, salt & garlic powder.  Stir in cheese.  Mix in butter and milk until combined.  Drop heaping tablespoon sized portions onto baking sheet (about 12) and bake 18-20 minutes or lightly browned.  YUM!