Apple-Walnut Muffins: Part 2

PART 2: THE MUFFINS

Yeah, yeah... I can hear you now. "Great muffin mix, Rachel. But, um, how do I bake it?" Fear not good people, help is on the way! Baking them is equally as easy as making the mix. Here we go! : )

I have listed two ways to prepare the mix. The first way comes from the magazine and makes a small (and I mean really small) batch. I made up the second way for a larger batch.

Batch # 1:
2 Tbsp. fat-free milk
2 Tbsp. reduced-fat plain yogurt
2 tsp. canola oil
YEILD: 2 muffins

Mix the milk, yogurt, and oil together. Add to 1/2 cup muffin mix.

Batch # 2 (with pictures):
1 egg
2 Tbsp. oil
1/2 to 1 cup milk
YEILD: about 12 large muffins or about 24 small

 Muffin mix, oil, egg, milk.

 Put 2 cups of mix in a bowl.

 Create a well or hole on the center and add the egg, oil, and milk.

 Mix together in the hole.

 Stir in the rest of the muffin mix. Can you see the pieces of apples and walnuts? I'm getting hungry right now.

Scoop into greased muffin pans.

Batch #1 & #2:
Bake at 400 degrees for 10-12 minutes. Serve warm.

Fly with Christ!
Rachel : )

Apple-Walnut Muffins: Part 1

PART 1: THE MIX

YES...yet another muffin recipe. But wait! This one can be made ahead of time!! It makes a super speedy breakfast. (it's also healthy) This recipe came from the August/September edition of "Healthy Cooking" from Taste of Home. The original recipe makes about 3 cups of mix or about 12 muffins (which equals one meal for us). I have tripled the recipe for this post. You can also make an even bigger batch if you need to. They didn't last long to long for us. : )

3 cups all-purpose flour
3 cups whole wheat flour
2 1/4 cups sugar
1 cup chopped, dried apples
1 cup chopped walnuts
2 Tbsp. baking powder
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
P.S. I used a gluten free baking mix instead of the AP flour, and about 1 3/4 cup of demerara instead of the 2 1/4 cup sugar.

 Dried apples, walnuts, flour, baking soda, cinnamon, baking powder, sugar, and salt.

Chop your dried apples into little chunks. Also chop your walnuts.

 

 Mix it all together.

 Put into your container of choice (I used a Ziploc bag), label and date. I told you it was SIMPLE!

Part 2 is coming soon!

Fly with Christ!
Rachel : )

Blueberry Muffins

Here is another simple muffin recipe! (If you haven't caught on yet, we really like muffins over here) This recipe can be made with or without blueberries(though they taste better with them), and can be used with a number of substitutions (see the bottom of this post for possible substitutions).

1/2 cup butter
2 cups all-purpose flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 cup milk
1 egg
3/4 tsp. vanilla
1 cup blueberries
YIELD: 12 muffins

Ingredients: Milk, egg, flour, salt, butter, blueberries, sugar, baking powder, vanilla.

Melt your butter either on the stove or in the microwave.

Mix the flour, sugar, baking powder, and salt together.

Next mix the egg, milk, and vanilla together. If you are out of eggs, you can substitute flaxseed. Take about one Tbsp. of flaxseed per egg (ground in a coffee grinder or food processor) and stir with a little water. Then mix with the remaining wet ingredients.

 Add your wet mixture to your dry mixture with the butter, and mix well.

 Then stir in the blueberries.

 Scoop into greased muffin pans.

 Bake at 375 degrees for 18 to 20 minutes.

Substitutions: 
1/2 cup butter = 1/2 cup coconut oil
2 cups AP flour = 2 cups whole wheat or gluten free flour
1/2 cup sugar = 1/2 cup (or less) demerara, honey, agave necter, etc.
1 cup milk = 1 cup rice, almond, or soy milk
1 egg = 1 Tbsp. ground flaxseed
1 cup fresh blueberries = 1 cup frozen blueberries

Fly with Christ!

Rachel : )

Corny Carrot Muffins

They don't sound very good, but they are! I make these for breakfast and everyone loves them. The recipe is from "From the Kitchen of Two Sisters" by Danielle & Lindsay Voeller. I can't tell y'all how much we LOVE this recipe! (Did I mention that these are healthy?) So here you go. Today I didn't use the raisins, but they still taste good with them.

Wet Ingredients:

1 - 1 1/2 cups rice milk or milk

2 cups grated carrots

1/2 cup flax seed mixture or 2 eggs

1/2 cup unsalted butter - melted

1/2 cup honey

Dry Ingredients:

2 cups whole wheat pastry or spelt flour

2 cups cornmeal

2 1/2 Tbsp. baking powder

1 tsp. salt

1/2 cup raisins (optional)

MAKES 2 DOZEN MUFFINS

Ingredients: cornmeal, salt, flour, butter, eggs, baking powder, rice milk, carrots, honey.

Here is a tip about the carrots. I usually use one bag of baby carrots and put them in the blender for a few seconds.

Till they look like this.

Mix your wet ingredients together with a whisk. (Or use the food processor)

In a separate bowl, mix dry ingredients and raisins (if using).

Dump both mixtures together and mix well.

Pour batter into greased muffin pans. Bake at 400 degrees for 20 minutes.

Today I filled up two regular muffin pans. (24 regular sized)

Two mini muffin pans. (24 mini sized)

And 4 more muffins.

YUM!!! These are best if served warm.

I really hope you enjoy them! This recipe can also be made with all whole wheat flour instead of half flour and half cornmeal.

God bless!

Rachel : )