Tag Archives: muffins

sweet tooth, (mostly) healthy recipes

Ever since CP was born two months ago, my sweet tooth has been pestering me in a creepy horror film kind of way. There’s a low murmur in my head: “E., E., eaaaat me!” I don’t know if it was the amazingly delicious chocolate croissant I had within two hours of CP’s birth that set me off, but I’m fighting that voice in my head.

The thing is, I know that if I don’t satisfy my sweet tooth slightly, I’ll give myself over to the voice and make batch of crazy fattening oatmeal cookies and munch on at least 20 throughout the day.

So, along with making fruit smoothies, I’m seeking recipes that call for whole wheat flour (or are gluten free) as well as natural sweeteners like fruit, honey and maple syrup. And I’m making mini bites. That way, I can eat three or four guilt-free.

Here’s what I’ve made in the last few weeks that have been delicious (click on red to get to the recipe):

Chocolate Brownies (From the Longevity Kitchen cookbook by Rebecca Katz, made with maple syrup, almond flour and dark chocolate.)
photo 1-7Strawberry Cupcakes (I halved the frosting recipe, used only one cup of powdered sugar and frosted fewer than half of the cupcakes. I also used maple syrup and honey as the sweetener. I discovered that it’s tastier to eat them minus the frosting and doused in milk with extra strawberries.)
photo 2-9Banana Coconut Muffins (Made with whole wheat pastry flour and coconut oil. These were a hit at the park on Monday. I suggest doubling this recipe.)
photo-11 Orange Oatmeal Cookies (From the Healthy Kitchen cookbook by Rosie Daley. These are better cold, so I keep them in the freezer. And I make a batch at least every two weeks.)
photo-10Do you have any go-to “healthy” recipes that satisfy your sweet cravings?

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magic muffins: third time’s a charm

When A. and I went to stay with my aunt in Atascadero on the California coast for New Years, she offered us delicious magic muffins. Why are they magic? Because her friend, who’s a nutritionist, gave her the recipe and they’re not only addictive, but also full of good-for-you ingredients.

The first time I made them I cut my hand on the food processor and had to get five stitches (ow). The second time I made them, they were a little undercooked. I was beginning to think these muffins were cursed. Well, I made them yesterday, and I have to say that I nailed it.

I’ll admit, the recipe calls for skim milk and I pilfered from C.’s stash and used whole milk. I also didn’t fill the muffin tin to the top so that they cooked perfectly. Now, C. keeps asking for “muh-muh”s. They’re delicious and filling and perfect for travel and breakfast.

Blueberry Oat-Flax Muffins

(This recipe was in an old-fashioned binder. Now it’s digitized. Thanks Aunt. J.!)

muffins

Ingredients
1 1/2 cups unbleached flour
3/4 cup flaxseed meal
3/4 cup rolled oats (not instant)
3/4 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 tsp cinnamon
1 cup shredded carrots (peel on)
2 cups shredded apples (peel on) (I used Macintosh)
1 cup chopped walnuts
3/4 cup milk
2 eggs beaten
1 tsp vanilla
1 cup fresh blueberries

Preheat oven to 350 degrees. Rub a bit of butter in the muffin tin.

In a large bowl, mix the flour, flax, oats, brown sugar, baking soda, baking powder, salt and cinnamon. Mix in shredded carrots, apples and walnuts.

In a small bowl, mix together milk, beaten eggs and vanilla.

Gently add liquid mixture to dry ingredients. Don’t over mix. Fold in fresh blueberries.

Fill muffin tin almost to the top and bake for 15 to 20 minutes, or until a knife comes out clean.

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