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Recipe of the Week - Make-Ahead Muffins

Macaroni Menu

By Jolie G., Seguin Macaroni Kid January 17, 2013
These are a perfect make-ahead breakfast for school mornings! 

Ingredients
  • 6 Tbsp butter, softened
  • 1/4 cup brown sugar, packed
  • 2 bananas, mashed (or just throw them in your Kitchen Aid if that's how you roll)
  • 1/2 cup unsweetened applesauce 
  • Heaping 1/4 cup matchstick carrots (or grated if you're up to it)
  • 1/2 cup quick-cooking oatmeal
  • 2 eggs
  • 1/2 cup flour
  • 1 tsp baking soda
  • Nutmeg 
  • Cinnamon 
Instructions
  1. Preheat oven to 375 degrees.
  2. Generously grease (or line with paper muffin liners) 2 mini-muffin pans.
  3. Cream butter (another secret of the Kitchen Aid: I don't let my butter soften first; I just cream it with the mixer and it works fine) and brown sugar together.
  4. Add the bananas--you can pre-mash them or allow the mixer to do the work.
  5. Mix in applesauce, carrots, and oatmeal.
  6. Add eggs.
  7. Once well blended, add in flour slowly.
  8. Add baking soda.
  9. Sprinkle in desired amount of nutmeg and cinnamon.
  10. Use a tablespoon or cookie scoop to spoon muffin batter into the mini-muffin tins; fill each cup about three-quarters full.
  11. Bake for 12 minutes, or until a toothpick comes out clean when inserted into center.
  12. Yields about three dozen mini-muffins.
  13. Use or freeze within two days of baking.
They were a hit!