Tag Archives: baked goods

Morning Glory Muffins

Here’s a delicious muffin recipe that you can play with. Substitute fruit, nuts and dried fruit for your favourite flavours. These muffins freeze excellently….if they last that long!

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Ingredients

  • 2/3 cup raisins
  • 2 cups flour of choice (I used 1 cup whole wheat, 1 cup oat)
  • 1 cup brown sugar
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 2 cups grated carrots 
  • 1 large apple, grated (with or without skin)
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 2/3 cup chopped nuts (I used 1/4 sunflower seed & 1/4 pumpkin to keep them nut-free for school)
  • 1/3 cup wheat germ
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/3 cup greek yogurt
  • 2 tsp vanilla extract
  • 1/4 cup orange juice

Instructions

  1. Preheat the oven to 375°F and grease a muffin pan
  2. In a small bowl, cover the raisins with hot water and set them aside
  3. In a large bowl, sift the flour, brown sugar, baking soda, cinnamon, ginger and salt.
  4. Stir in the carrots, apple, coconut, nuts, and wheat germ.
  5. In an extra large bowl, whisk the eggs, oil, vanilla, and orange juice.
  6. Slowly incorporate the flour mixture into the wet mixture with a wooden spoon, being careful not to over mix
  7. Drain the raisins, squeezing out any excess water with your hands, and stir them in.
  8. Transfer batter to your muffin pan
  9. Bake for 25 to 28 minutes, until a toothpick inserted comes out clean
  10. Place muffin pan on a rack to cool for about 5 minutes.
  11. Turn the muffins out onto the rack to cool completely.
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Chocolate Drizzled Oatcakes

One of my all-time favourite treats is getting an oatcake from local coffee shop. This recipe makes a delicious 300 calorie snack, breakfast alternative or mid-afternoon energy boost to get you through to supper. Oats are full of fiber, a good source of iron and are one of those foods that leave you feeling full for a while.

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Serves: 4 large oatcakes          Prep Time: 10 minutes          Ready In: 45 minutes

Ingredients:

  • 1/2 cup oats
  • 1/4 cup coconut flour (or 1 cup regular flour & omit egg white)
  • 1 egg white
  • 1/4 cup oat bran
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup almond milk (or milk of your choice)
  • 1/4 cup butter
  • 1/4 cup chocolate chips
  • 1 tsp coconut oil

Directions:

  1. Preheat oven to 350 degrees and
  2. Combine all dry ingredients in a medium size bowl and stir
  3. Add egg white & milk and stir until combined
  4. Cut butter into small cubes and integrate into mixture using your fingers
  5. The batter shouldn’t be wet, but it should hold together in a firm ball. If not, add more milk
  6. Scoop up about 1/4-1/3 cup of the batter, roll into a ball, place on a cookie sheet and pat to 3/4″ thickness
  7. Bake for 15-20 minutes, until golden brown
  8. Meanwhile, place chocolate chips and coconut oil in a microwave safe dish and microwave for 30 seconds. Stir, and repeat until the mixture is smooth
  9. When the oatcakes come out of the oven, transfer to a cookie rack
  10. Using a smooth, drizzle chocolate over oatcakes and allow chocolate to firm at room temperature (15 minutes)

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