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Molasses Raisin Bran Muffins

I am definitely that mom that worries about my kids getting enough fiber in their diet, how about you? Or for that matter, making sure we all get enough fiber, am I right?

Enter these delightful Molasses Raisin Bran Muffins that not only pack a TON of fiber in each bite but are sweet and perfect for breakfast or an afternoon snack.

The Goodness of Bran

I’m a fan of too many yummy, yet sugary cereals I’ll be the first to admit. But I always have a box of plain old Bran Flakes lurking around my pantry. They are such a wonderful component to making muffins, like these or even using as breadcrumbs or sprinkling onto yogurt. Some amazing benefits to bran flakes include:

  • 6 grams of fiber for every cup
  • High in folic acid
  • promotes healthy digestive health
  • helps to keep heart healthy
  • source of whole grains

Kid Friendly

I’m not sure how many kids are going to eat a big old bowl of Bran Flakes, but I know plenty of kids that will eat a muffin any time. These muffins are slightly sweet mostly by molasses and honey and super moist and fluffy from the coconut oil, milk and mushy bran cereal. When baked, you can’t even tell these were made with a whole grain cereal. Brushing the warm muffins with honey after they come out of the oven takes these to a whole other level. The hint of sweetness and shine really make these stand out.

Ingredients

A quick roundup of ingredients include:

  • flour
  • baking soda
  • cinnamon
  • salt
  • ground flax seeds (additional fiber)
  • raisins
  • molasses
  • eggs
  • coconut oil
  • brown sugar
  • bran flakes
  • honey

One of my favorite parts of this recipe is the use of only a bowl and a spatula, no mixer required! These are the types of recipes I’ll whip up the night before and have them ready the next morning. It truly saves time and I can ensure my kiddos are eating something that will fill them up and pack some nutrition.

Check out the full recipe below! As always, I love seeing your creations. Please leave a review or share your dish with me on social media. You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

Other recipes you may like:

Pear Skillet Cake
Olive Oil Chocolate Chip Cookies
Print Recipe
 Molasses Bran Muffins
Molasses Raisin Bran Muffins
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Molasses Raisin Bran Muffins
Instructions
  1. Preheat oven to 375 degrees and spray muffin tins with non-stick spray, set aside.
  2. In a large bowl, combine your wet ingredients (except for coconut oil) + brown sugar, whisk to combine.
  3. Add your bran flake cereal to the wet ingredients and allow to sit for 5 minutes to soften.
  4. Slowly mix your dry ingredients into your wet ingredients and mix until just combined using a spatula. Your batter will be a bit runny (it's okay, it should be). Finally add your coconut oil and raisins.
  5. Fill your sprayed muffin tins full, leaving just a small space to the rim of the top. Be sure to scoop up raisins in each scoop. The muffins will rise but won't spill over, they will pillow up.
  6. Bake for 25-30 minutes until golden brown and cake tester comes out clean.
  7. Remove from oven and while still hot, brush tops with honey.
  8. Remove from muffin tins, allow to cool on cooling rack and enjoy!
Recipe Notes

If you are using canola or vegetable oil in place of coconut oil, it is ok to combine with wet ingredients.

Recipe adapted from: http://allrecipes.com/recipe/47146/molasses-bran-muffins/

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Tahini Breakfast Cookies

cookie, healthy, tahini, breakfast, lebanese
Delicious, healthy and A COOKIE!!!!

Cookies aren’t just for December!

Oh yeah, I am totally bringing the “C” word in January! I know, I know, we’re all on a health kick, eating veggies, lean protein and and nothing else. But word to the wise, breakfast cookies are GOOD and good for you.

I am the first to admit that I struggle with food, eating too much, too little or just not the right things. This year I turn 40, a huge milestone but also a little reality check for myself, a time to make sure I am fit and healthy for myself and my family.

Mornings are a flurry of lunches being made, gathering homework, sometimes even a morning piano practice before heading out the door. By the time I’m back from school drop off it’s 9:00am and I’ve been up for about 3 hours with nothing more than coffee. This year I’m treating myself better, and I have cookies to prove it!

I set off to create a cookie filled with wholesome grains, nuts and fruit, something that would be tasty yet filling with little to no sugar. Of course, delicious enough for kids to gobble up. With a few unique ingredients these cookies have such depth of flavor and umph you’re sure to go back for more.

cookie, healthy, tahini, breakfast, lebanese
The sesame seeds are definitely extra, but add a nice little touch.

Lebanese Flair

Wholesome doesn’t have to be boring, I sought out some interesting flours to create a wholegrain cookie. Buckwheat flour intrigued and spelt flour is always a winner. I wasn’t sure if they cookies would become dense with these heavy hitters but the results were the exact opposite, soft and moist. Tahini and olive oil provide the much needed delicious and healthy fats. While brown sugar and honey give them the sweetness they need. Keeping with that Lebanese flair, I added all spice, apricots and walnuts, all very common in Lebanese cuisine and pastries.

I hope you enjoy making these and boost your mornings with something healthy, delicious and satisfying. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!

xoxo,
Cosette

cookie, healthy, tahini, breakfast, lebanese
Print Recipe
 Breakfast Cookies
Adapted from: https://www.allrecipes.com/recipe/218671/whole-grain-breakfast-cookies/
cookie, healthy, tahini, breakfast
Course Baked Good, Breakfast
Keyword breakfast, cookies, lebanese, snack
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Course Baked Good, Breakfast
Keyword breakfast, cookies, lebanese, snack
Prep Time 10 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
cookie, healthy, tahini, breakfast
Instructions
  1. Preheat oven to 375 degrees.
  2. In the bowl of a food processor, grind your cup of walnuts until it forms a powder/flour. Remove and add into a bowl with your oats, flours, baking soda, salt and all spice.
  3. In the bowl of the food processor add in your wet ingredients: olive oil, tahini, honey, brown sugar, eggs and vanilla. Pulse a few times to combine.
  4. Pour the wet ingredient mixture into the bowl with your dry ingredients as well as your walnuts and apricot pieces.
  5. Mix together until a cohesive dough forms. The dough will be very thick.
  6. Using a cookie scoop, scoop out dough portions and place on parchment or silpat lined cookie sheets. Sprinkle with sesame seeds.
  7. Bake each tray for 8 minutes, after 8 minutes, press cookies down gently with a wooden spoon to flatten slightly and bake for another 2 minutes.
  8. Remove, let cool and then place on rack. Store in sealed container or fridge. Enjoy!
Recipe Notes

**You could substitute flours if you choose, I have not done so yet but I would imagine traditional all-purpose would yield similar results. 

**Feel free to change out your add-ins if walnuts and apricots aren't your style.

**You could use almond flour or other nut flour in place of walnut flour (chose walnut due to an almond flour allergy in the family)

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Frozen Spicy Mango Margarita

Frozen Mango Margarita with spicy Chile Lime Seasoning

Frozen Mango Margarita with spicy Chile Lime Seasoning

Margarita Week

Besides the sunshine and warmer weather coming making it’s appearance, it’s MARGARITA WEEK! Leave it to a huge group of bloggers to celebrate in style with endless margarita recipes from drinks to desserts to snacks! A huge thank you to Kate Ramos of Hola Jalapano for organizing! You can find endless recipe links directly on her page. 

Frozen Spicy Mango Margarita

Being the traditionalist that I am, I decided to share a summery, fruity frozen margarita recipe that will sure to brighten up your week. I am usually a lime margarita, on the rocks with a salted rim kind of girl, but sometimes I like to kick things up a bit. So I present to you this gorgeous Frozen Spicy Mango Margarita. A little bit of heat, some chili lime seasoning to coat the rim and lots flavor! I love using real fruit juices, like Bolthouse Farms juices for drinks like this. They are 100% juice, super tasty and much easier than peeling tons of mangos in this case. The Bolthouse Farms Amazing Mango juice actually contains: mangos, apples, oranges and bananas but packs a huge mango flavor! One of my favorite Trader Joe’s items is the Chile Lime Seasoning Blend, it is PERFECT for margaritas and gives this one a little flair. Combining sweet and spicy helps to balance this drink with a perfect combination of the heat from Tabasco sauce, the mango juice and lime juice for tartness. 

Trader Joe's Chile Lime Seasoning

Trader Joe’s Chile Lime Seasoning

Bolthouse Farms Amazing Mango

Bolthouse Farms Amazing Mango

Lime the rim

Get that rim coated in lime juice.

Rimmed Glass

Dip the glass into the seasoning to coat.

Frozen Mango Margarita with spicy Chile Lime Seasoning

Frozen Mango Margarita with spicy Chile Lime Seasoning

So whatever your weekend plans or summer BBQ plans, add this drink to your menu! It will surely brighten any day. Cheers! 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

 

 


Print Recipe


Frozen Spicy Mango Margarita

Course Drinks
Cuisine Mexican

Prep Time 5 minutes

Servings
servings


Ingredients

Course Drinks
Cuisine Mexican

Prep Time 5 minutes

Servings
servings


Ingredients


Instructions
  1. In a high powered blender, add all your ingredients except for the Chili Lime Seasoning.

  2. Blend on high until the mixture is smooth and frothy.

  3. Take a cut lime and run across the tops of 2 glasses.

  4. Dip edges of glasses in the Chili Lime Seasoning to create a rimmed glass.

  5. Pour drink and garish with additional lime wedges. Enjoy!


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Cardamom Granola

Cardamom Granola

Cardamom Granola

I’m not going to tell you this is the best granola of your life, but I will strongly lean in that direction. If you are one that loves GIANT clumps of absolutely delicious granola then this recipe is for you. I have struggled finding the perfect granola over the years and have tried many, many, many recipes that left me with crumbly granola. I mean, that’s all fine and dandy but I’m in it for the large clumps, the crunchy texture and amazing sweetness. 

The key ingredient to take this from granola to spectacular granola is flour! Now, I know many of you are gluten free but I can assure you that using either almond flour or a flour with a 1:1 ratio, such as Bob’s Red Mill would work great! There is something about the flour that glues those tiny pieces together perfectly. It’s a special magic trick to make all your granola dreams come true. 

Cardamom Granola

Cardamom Granola

The other beauty of granola is it’s secret properties. In some ways, granola reminds me of leftover transformation night. You know, the nights you take the leftovers from your fridge and transform the same food into something new and magical. Something your kids will love and feel like it’s a brand new meal. Kind of deceptive, kind of brilliant, clearly a mom thought of this genius idea. Now, granola has some of those same properties. Granola is the catch all for all the goodies you want your kiddos to eat but generally won’t. So why not throw in that flax seed, chia seed, bran or whatever else you want. That’s exactly what I do! It’s an open canvas for whatever you want. 

labneh, granola, fruit

Yogurt parfait with granola, fruit and tahini drizzle

My favorite way to enjoy this granola is straight out of the jar (or the pan, seriously addictive!) but it’s the perfect topping for yogurt or just to mix with some delicious fruit or smoothie bowl. Some almond milk and a bowl of granola is a delicious and healthy snack. Whatever way you try this recipe and whatever add-ins you try out, I hope you enjoy. 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Cardamom Granola

Cardamom Granola


Print Recipe
 Cardamom Granola
Yogurt Parfait with Granola
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
cups
Ingredients
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 2 hours
Servings
cups
Ingredients
Yogurt Parfait with Granola
Instructions
  1. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  2. In a large bowl, combine the oats, nuts, flour, brown sugar, salt, chia, flax, coconut and cardamom (or cinnamon).
  3. In another bowl, combine the oil, honey and maple syrup. Add the wet ingredients to the dry ingredients, and stir until the dry ingredients are completely moistened. **Trick, melt your coconut oil first, pour then add in your honey and maple syrup the same measuring cup, they will slide right out!
  4. Spread the combined mixture in the prepared lined baking sheets. Spread out evenly and press down in an even layer.
  5. Bake for 30 minutes, switch the trays around in oven and bake another 30 minutes (do not stir).
  6. Turn oven off but leave trays in until oven cools.
  7. Once cool, remove granola trays and break apart. You will have nice big chunks! Store in sealed containers, can freeze or refrigerate for longer storage.
  8. Top yogurt, have with milk or just snack on! Enjoy
Recipe Notes

*If you like dried fruit in your granola, add in after your have broken apart and mix in container, baking the dried fruit will only make it tough. 

*I used chopped almonds as well as pepitas in this batch, feel free to use whatever you have on hand. 

*To keep the granola vegan, you can sub additional maple syrup for honey

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Pumpkin Oat Streusel Muffins

Alright, we are officially in FALL!!!!!! I know, I know…it may be 90 degrees on the East Coast, in the 80s here on the West Coast but still, there is a certain something in the air. Nights are cooler, leaves are changing colors and that means pumpkins and hot chocolate are in order. While I bake all year long, there is something special about baking in the fall, it comes so naturally. The smell of cinnamon and sugar, visits to pumpkin patches and apple orchards, I don’t think there is anything better. 

Naturally, the first fall recipe on the blog must be pumpkin. Truth be told, pumpkin all on its own, I’m not the biggest fan. But pumpkin baked goods are true perfection. I think all the spices: cinnamon, nutmeg, ginger + cloves turn that subtle pumpkin flavor into something magical. But what makes any muffin the pièce de résistance? Streusel. Streusel: bits of flour + sugar + butter baked to achieve the utmost deliciousness. It takes any cake or cupcake from good to fantastic, from a healthy snack to your 3:00 afternoon coffee treat. I think these muffins not only make a perfect coffee treat, but a wonderful breakfast for your loved ones. Packed with pumpkin, oats, coconut oil, yogurt and honey, they really are quite a perfect light breakfast.

Canned vs Fresh Pumpkin

One of the biggest debates when it comes to pumpkin baking season: canned pumpkin vs fresh pumpkin. I LOVE making everything I possibly can from scratch: pizza dough, tomato sauce, cheese, yogurt, you name it and I love the homemade version. However, when it comes to pumpkin, I have tried fresh (which has its place) but through and through I prefer canned pumpkin for baked goods. The problem with fresh sugar pumpkin is the liquid. There is much more liquid when you cook down fresh pumpkin which completely effects a recipe (and not for the better). So in my personal (non-professional) opinion, I go canned all the way! And frankly, picking up a can of pumpkin is a heck of a lot easier when you’re looking to make a quick breakfast. My go-to canned pumpkin is Trader Joe’s Organic Canned Pumpkin. It has a great flavor, inexpensive and who doesn’t love Trader Joe’s?? If you’re not fortunate to be close to a Trader Joe’s, Libby’s is tried and true or any other preferred brand. 

I hope you find these little gems as special as my family has. They would be a perfect snack on your pumpkin patch or apple picking adventure or just at your table this weekend. As always, I’d love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 


Print Recipe
 Pumpkin Oat Streusel Muffins
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Dry Ingredients
Wet Ingredients
Streusel
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 20 minutes
Servings
muffins
Ingredients
Dry Ingredients
Wet Ingredients
Streusel
Instructions
  1. Preheat oven to 400 degrees and line muffin tins with cupcake liners (or spray with cooking spray).
  2. Begin by mixing your dry ingredients in a large bowl, whisk to incorporate and set aside.
  3. In another bowl, add your pumpkin then eggs and whisk.
  4. Next melt your coconut oil FIRST, pour into pumpkin mixture and whisk then pour your honey into the same vessel as you used for the oil. The honey will slide right out into the pumpkin mixture. Finally add yogurt and vanilla and whisk until smooth.
  5. Pour wet ingredients into dry and fold gently until fully incorporated and no white shows.
  6. In another small bowl, create your streusel. Mix ingredients together until incorporated and crumbly.
  7. Using a scoop or large tablespoon, fill muffin tins fully to the top. Crumble some of the streusel on top of each muffin.
  8. Bake muffins in upper middle rack for 5 minutes at 400 degrees, then lower temperature to 350 and bake for an additional 15 minutes. Check for doneness and remove from oven, allow to cool and enjoy!
Recipe Notes

**You can substitute canola, vegetable or another neutral oil for coconut oil
**Mix-ins would be a great addition: pecans or walnuts! 
**You can certainly use butter in place of coconut oil in the streusel ~ although the coconut oil works really well! 
**I imagine you can bake in a loaf pan, it would probably take about 45-60 minutes. Cover streusel to ensure it doesn't burn. 

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Blueberry Honey Graham Cracker Ice Cream

It took me a little while, but here I am, finally launched this blog! And what better day than National Ice Cream Day! I’m not a trained chef or a writer but I do love to cook and bake, you can learn more about my background here. I hope to share lots of fun recipes with you that span from Lebanese dishes like Sabanikh oo ‘Riz or Kousa, to more traditional American foods like pizza. My love is definitely in baking, especially elaborate cakes like this one that was made with chai infused buttercream….swoon! 

So whatever your food likes, I hope there is something here that will spark your interest. I am always looking for new ideas to meld my Lebanese heritage with modern day cuisine. If there is something you’re interested in knowing more about, shoot me an email anytime! I would love to hear from you!!

No Churn Ice Cream

But, I digress…it’s National Ice Cream Day! I jumped on the no-churn ice cream bandwagon and made my own version: Blueberry Honey with Graham Cracker. It’s super simple to make, eggless and tasty! I may never go back to churned ice cream again. 

This no churn ice cream combines sweetened condensed milk and whipped cream to make a magical ice cream. 

I started off by cooking down some blueberries with fresh local honey, I have the BEST honey source if you’re local to Portland! 

 

Once the mixture warmed up and began to boil, I added some cornstarch to thicken the sauce quickly. A natural thickener is lemon, but I since I wanted this to thicken quickly, cornstarch was a better way to go. I let the mixture cool before I went ahead making the ice cream. 

One can of sweetened condensed milk + 2 cups of heavy whipping cream is all you need to make magic! The condensed milk gives you the sweetness that ice cream needs and the whipped cream gives the light airy texture. In a large bowl, empty your can of sweetened condensed milk and vanilla extract. Next, with your hand mixer or KitchenAid with whisk attachment, place 2 cups of cold heavy whipping cream in the bowl. Whisk on high until stiff peaks form. Take a spoonful of whipped cream and gently fold into the condensed milk mixture. Continue to do this one spoonful at a time, gently folding until the whipped cream is done. 

Since my blueberry mixture is pretty heavy and dense, I’m going to layer it into the ice cream rather than mix it in. If you have some mix-in like the graham crackers I’m using or chocolate chips, you can mix those right in now. 

Next, place a layer of your whipped ice cream and lay in an 8″ loaf pan. Then take a few spoonfuls of the blueberry mixture and swirl around. Add another layer of whipped ice cream and another layer of blueberry. End with your final layer of whipped ice cream. 

That’s it! Lay a sheet of wax paper on top to prevent ice crystals from forming and place in the freezer for at least 6 hours. Scoop and enjoy! So many variations that you can make with this simple base recipe. I would love to see your creations! Tag me on Instagram @CosettesKitchen or post on my Facebook Page.

Print Recipe
 Blueberry Honey Graham Cracker Ice Cream
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Passive Time 6 hours
Servings
Ingredients
Blueberry Sauce
Ice Cream
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Passive Time 6 hours
Servings
Ingredients
Blueberry Sauce
Ice Cream
Instructions
Blueberry Sauce
  1. Place blueberries + honey in a heavy bottomed pot.
  2. Place on medium high heat and let honey melt and blueberries soften, about 10 minutes.
  3. Place cornstarch + a splash of water in a small bowl to create a slurry.
  4. Add slurry to the blueberry mixture and remove from heat to thicken.
  5. Let cool.
Ice Cream
  1. Place sweetened condensed milk in a large bowl.
  2. Add in your vanilla extract.
  3. With a hand-mixer or your KitchenAid fitted with whisk, beat 2 cups of cold heavy whipping cream to stiff peaks, 3-4 minutes.
  4. One spoonful at a time, fold whipped cream into condensed milk.
  5. Be gentle and don't over mix, you want the mixture to stay light and fluffy.
  6. At this point, fold in your broken bits of graham crackers.
  7. With your 8" loaf pan layer 1/3 of your ice cream mixture on the bottom.
  8. Place a few spoonfuls of your blueberry mixture on top and swirl with a toothpick.
  9. Place another layer of whipped ice cream.
  10. Another layer of swirled blueberry.
  11. Finally, top with final layer of whipped ice cream.
  12. Place a sheet of waxed paper on top and place in freezer for at least 6 hours.
  13. Remove after frozen solid, scoop and enjoy!
Recipe Notes

**Feel free to try different mix-ins to make this your own version.

Adapted from The Kitchn

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