08. October 2017 · Comments Off on Morning Glory Muffins · Categories: Recipes

These Morning Glory Muffins make a perfect “breakfast-in-a-hurry”.  Pair one or two of these muffins with a hard boiled egg for a filling breakfast that will carry you through to lunch time.

On the morning that our young man and I have to get to the homeschool co-op, we have to leave by 7AM in order to make daily Mass and co-op.  These muffins are a great “car food” for a family needing to get out the door in a hurry.

Here is the recipe (I used a couple of sources to come up with a version that works for us):

Ingredients:

2 1/4 cups of whole wheat flour (I used King Arthur)

2/3 cup sugar

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

3/4 teaspoon kosher salt

1/2 cup canola oil

3 eggs

8oz of crushed pineapple, undrained

3 large carrots, peeled and shredded

1 apple, peeled, cored and shredded

1/2 cup craisins

1/2 cup shredded coconut (sweetened is fine to use, but unsweetened is best)

Directions:

  1.  Preheat the oven to 350 degrees F.  Use cupcake papers to line 18-24 muffins cups.
  2. Combine your dry ingredients:  flour, sugar, baking soda, baking powder, cinnamon and salt.
  3. In your mixer, using the whisk attachment, beat the oil, eggs and pineapple for about 2 minutes.  Add the flour mixture, mix until combined. Add in your carrots, apple, craisins, and coconut, mix until combined.
  4. Scoop into your lined muffin cups filling each to about 3/4 full.
  5. Place in center of oven for 18-22 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool before storing.  Can be left at room temperature for 4 days or frozen for 3 months.

I freeze these muffins and pull out the number needed the night before to defrost in the refrigerator.

12. April 2013 · Comments Off on Our New Banana Bread Recipe · Categories: Recipes

I totally invented my own pretty healthy banana bread recipe yesterday.  And the results are amazing, my husband said so.  🙂

2 cups all-purpose flour (eventually, I want to try some whole wheat flour)

1 teaspoon baking soda

3/4 teaspoon of salt (I used kosher)

3/4 cup maple sugar (use combo of brown and white cane sugar here and increase to a cup)

1 and 1/4 sticks of butter

2 large eggs

3 mashed ripe bananas

1/3 cup vanilla yogurt (or use plain yogurt and add a teaspoon of vanilla extract)

1/4 cup ground flax seed (can omit)

3/4 cup chopped walnuts (can omit)

Preheat the oven to 350degrees

Cream butter and sugar together in mixer, add eggs and mix.  Add the bananas and yogurt, mix until blended.  This is unconventional, but I add the salt, baking soda, and flax, mix until blended.  Then I add the flour and just mix it until incorporated.  Lightly mix in walnuts.

Use a greased loaf pan.  Bake at least an hour or until a wooden toothpick inserted in the center, comes out clean.

A note here, my oven is crazy so it took an hour and twenty minutes to cook this, the toothpick never came out perfectly clean.  Yet after letting the loaf sit under foil for about an hour, this bread was amazing and done!