It’s been a long time since I’ve posted a recipe on here. I think it’s because I despise cooking in the summer. My kitchen gets so hot and I get so crabby.

With the turn of the season, however, I’ve felt more of a desire to bake. I’ve also been feeling a need to eat a lot of comfort food, so I just had to bake this brown sugar and cinnamon swirl cake for a special weekend treat. My daughter said it was “the most fantastic amazing cake” she’s ever eaten. (Disclaimer: this statement was likely made only because I allowed her to eat it BEFORE dinner.)  Not sure I’d go that far, but it was very good and a perfect taste of fall with its gooey, cinnamon and sugar flavor.   It also made my home smell divine while it was baking. I wish I could make the smell of this cake baking into a candle. (Business idea!)

Brown Sugar and Cinnamon Swirl Cake

Yield: 8x8 cake

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

A comforting cake blended with flavors of fall.

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Ingredients

• BATTER:
• 3 cups all-purpose flour
• 1/4 tsp salt
• 1 cup sugar
• 4 tsp baking powder
• 1 cup milk
• 1/2 cup sour cream
• 2 eggs
• 1/2 tbl cinnamon
• 1/2 cup butter (melted)
• TOPPING:
• 1/2 cup butter (softened)
• 1/2 cup brown sugar
• 1 tbl all-purpose flour
• 1 tbl cinnamon
• ICING:
• 1 cup powdered sugar
• 3 tbl milk
• 1/4 tsp cinnamon

Instructions

1. Mix all of the "batter" ingredients in a large bowl, except for the melted butter.
2. Add the melted butter slowly, and mix well.
3. Pour batter into a lightly greased 9x9 cake pan.
4. In a separate bowl, mix all of the "topping" ingredients together.
5. Pour over the cake batter and swirl with a knife.
6. Bake in a preheated oven at 350 degrees for 50-55 minutes.
7. Once the cake is finished baking, remove it from the oven.
8. Mix "icing" ingredients together in a separate bowl and drizzle over the cake while it's cooling.
9. Let the cake stand for at least 15 minutes prior to serving.

Nutrition Information:

Yield: 9 Serving Size: 1/9
Amount Per Serving: Calories: 654Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 112mgSodium: 524mgCarbohydrates: 94gFiber: 2gSugar: 45gProtein: 11g

I’m popping in for a quick post about these amazingly yummy strawberry banana yogurt muffins my kids and I made last week.  They’re stuffed with strawberries and bananas, and include yogurt, which makes them extra moist and delicious.  You’ve got to try them.

I adapted this recipe from The Noble Pig’s recipe for strawberry yogurt muffins and put my own spin on it.

Strawberry Banana Yogurt Muffins

Yield: 12

Prep Time: 10 minutes

Cook Time: 23 minutes

Total Time: 33 minutes

Delicious fruit-filled muffins are sweetened with strawberries, bananas, and yogurt for a tasty breakfast or snack.

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Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking soda
• 1 cup chopped strawberries
• 1 ripe banana
• 2 eggs
• 4 oz. vanilla yogurt (I used a small container of Activia vanilla yogurt)
• 1/4 cup melted butter
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375 degrees and grease 12 muffin cups.
2. Mix together the flour, sugar and baking soda.
3. Add in the strawberries and stir. Set bowl aside.
4. Mash the banana in a large bowl.
5. Add in the eggs, butter, yogurt and vanilla extract. Whisk these ingredients together.
6. Add the dry ingredients into this bowl and mix everything together.
7. Distribute batter evenly amongst the greased muffin cups.
8. Bake until muffin tops are golden brown, approximately 20-25 minutes.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 42mgSodium: 211mgCarbohydrates: 31gFiber: 1gSugar: 13gProtein: 4g

The strawberries make these muffins a nice change from your “typical” muffin – a little sweetness and tartness at the same time.  Give them a try; I promise you won’t be disappointed!

– Bre

Picky Eaters.  My kids are the WORST.  It’s like alarms and sirens go off anytime anything that’s remotely good for them is placed within a 5 inch radius.  Do you feel my pain?

If so, you NEED these muffins in your life.  They’re full of good veggies and fiber, and the best part is that they don’t even taste like it.  Your kids will not turn up their noses at these toddler muffins.  I can pretty much guarantee it!  (They may also like these yummy Strawberry Banana Yogurt Muffins, too!)My kids happily devour them any chance they’re given.

Deceptively Delicious Toddler Muffins

Yield: 12

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

These healthy muffins are packed with fruits, veggies, and fiber. They're a wonderful, nutritious kids breakfast or kids snack.

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Ingredients

• 1/2 cup of unsalted butter, softened
• 1/2 cup of brown sugar
• 2 bananas, mashed
• 1 (4.5 oz) jar of baby squash
• 2 grated carrots (I used the pre-cut matchstick carrots)
• 2 eggs, beaten
• 1 cup of all-purpose flour
• 1/2 cup of oat bran (I used Kellogg’s All-Bran Buds)
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/2 tsp salt

Instructions

1. Pre-heat your oven to 375 degrees and grease 12 standard muffin cups.
2. Cream together the butter and brown sugar until smooth.
3. Mix in the mashed bananas, squash, carrots and eggs.
4. Stir in the flour, bran, baking soda, pumpkin pie spice and salt.
5. Stir to combine ingredients, and then distribute evenly amongst the muffin cups.
6. Bake for 15 to 20 minutes, until a toothpick comes out clean.
7. Eat within two days or freeze.

Nutrition Information:

Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 182Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 231mgCarbohydrates: 24gFiber: 2gSugar: 11gProtein: 3g

This data was provided and calculated by Nutritionix. Average But Inspired bears no responsibility for calculation errors. Nutrition information isn't always accurate.