Posted by Carole-Anne on September 16, 2007
Apple Raisin Almond Muffins are nutrient packed - as apples are high in Vitamin C, healthy in fibre content; raisins are considered to be one of the “brain” foods and are handy to use in lunches in Sun Maid Raisin boxes for hikes as they contain considerable calories; but not the amount used in the recipe given.
INGREDIENTS:
2 cups Whole Wheat Flour or mix with Whole Wheat Flour
1/2 cup lightly packed brown sugar (can use Splenda substitute which comes in brown)
2 tsp Baking Powder
3/4 tsp sea salt
1 tsp Cinnamon
1/4 tsp Allspice
1/8 tsp Ground Cloves
1/4 cup olive oil
3/4 cup dark raisins
1/4 cup unblanched almonds
l large range free/organic egg
1 cup cold applesauce
FOLLOW ME:
Preheat oven to 400 F and prepare a 12 muffin tin. Use safflower oil on paper towel to prepare tins.
Add first 7 ingredients of dry mixture in a large mixing bowl.
With your pastry blender, blend olive oil into dry mixture until it looks like little bits.
Chop the almonds and add to dark raisins to dry mixture.
In small mixing bowl, beat egg lightly and stir in applesauce.
Add the moist mix to the dry mix all at once and stir until just combined.
Fill in muffin cups in muffin pan completely full.
Bake 20 - 25 minutes.
Presto! More nutritious muffins for lunches, coffee and tea times, (snack times.)
Posted by Carole-Anne on
Rhubarb is healthy (Vitamin C) and high in potassium. It has a tart taste, but is one of my favorites,and can be mixed well with strawberries or other fruits. Only the rhubarb stalks are used, as the leaves are highly poisonous. Rhubarb is low in calories, and is not generally eaten in high amounts, but when chosen ,it is, a real treat. Growing up on the farm, we always had rhubarb in the garden, on our farm. Pecans have healthy oil in them but keep them to a limit. (5 per day).
Today we are going to make Rhubarb Pecan Muffins, again one of my favorites; these can be served for afternoon tea, or used as a healthy snack or for kids’ lunches for school.
First we segregate the dry mix, then the moist mixture.
DRY INGREDIENTS:
2 cups all purpose/or whole wheat flour
1/2 cup sugar (or appropriate amount of Splenda)
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp sea salt
3/4 cup chopped pecans
MOIST MIXURE:
l large range free/organic egg
1/4 cup olive oil/safflower oil
3 tsp grated orange peel
3/4 cup unsweetened orange juice
1 1/4 freshly picked rhubarb (stalks only)
FOLLOW ME:
Preheat oven to 350 F and prepare 12 cup muffin tin.
Combine dry mixture in a large mixing bowl, by hand.
Finely chop fresh rhubarb.
In medium mixing bowl, beat egg lightly and slowly add olive oil, grated orange peel, orange juice and chopped rhubarb.
Add moist mixture to dry mixture, and stir just until moist and lumpy.
Add mixture to 12 muffin cups in muffin pan 2/3 full each.
Bake 25 - 30 minutes at 350 F.
Yield: 12 scrumptious Rhubarb Pecan Muffins!
Simply scrumptious - to the Cook!
Posted by Carole-Anne on
Here at Healthy Recipes, we will provide you with muffin recipes as they have more complex carbohydrates, are (www.wikipedia.com) a healthy snack, but these muffins have other very good healthy things added to it. Lots of fibre content and good pumpkin seeds, millet, sunflower seeds, flax seeds - all heart healthy, and raisins - a good source of iron and Vitamin C and ‘brain food.’ Check this one out!
INGREDIENTS:
4 bananas
1/2 to 1/3 cup honey or molasses
3 eggs lightly beaten
1/3 cup millet
1/3 cup pumpkin seeds raw
1/3 cup sunflower seeds raw
1/3 cup flax seeds
1/8 cup poppy seeds
1 cup dark raisins
1 1/2 cup whole wheat flour
1/2 cup all purpose flour
1 - 1/2 tsp Baking Soda
FOLLOW ME:
Mash bananas in a large mixing bowl.
Stir in olive oil, 3 eggs lightly beaten previously, 1/4 - 1/3 cup liquid honey or molasses, millet, pumpkin seeds, sunflower seeds, flax seeds, poppy seeds.
Mix the flours, and baking soda together, and gently add to the moist mixture, just until combined.
Bake in lightly prepared (oiled) muffin tins; add mixture to fill the muffin cups full. Bake at 400F for 20 minutes.
These muffins are a meal in itself - so would be great for a breakfast muffin with a coffee!
This is one of my all time favorites. Enjoy!
Yield 12 muffins (or more)
Posted by Carole-Anne on September 10, 2007
More ‘brain’ food which comes in a healthy yummy oat muffin. Prunes are ultimately healthy for digestive system and oats are heart healthy food.
DRY INGREDIENTS:
2 cups whole wheat flour
1 cup uncooked rolled oats
1/2 cup sugar (or Splenda replacement)
1 tbsp. Baking Powder
Dash sea salt
1 cup chopped prunes(can use dates chopped instead)
MOIST MIXTURE:
2 large free run/organic eggs
1/4 cup safflower oil
1 cup milk
1 tsp vanilla extract
FOLLOW ME:
Preheat oven to 400F and prepare muffin tin with spray- on safflower oil.
In large mixing bowl, mix the flour, rolled oats, Splenda, Baking Powder, Sea Salt and Chopped prunes.
In medium bowl, mix beaten eggs and add safflower oil, milk, 1 tsp vanilla extract.
Add the liquid mixture to the dry mixture in the large mixing bowl, and fold together until just gently mixed.
Fill prepared muffin tin (12) and cups should be completely full.
Bake for 20 minutes.
Voila - hot baked prune muffins!
Yield 12 healthy muffins.