Posted by Carole-Anne on October 21, 2008
Healthy Recipes has found this incredible edible, veggie muffins. With these healthy muffins, there is only 60 calories per serving. What a concept! Now you can “have your cake and eat it too.”
MUFFIN INGREDIENTS:
1 1/2 cups Nutri-flour or whole wheat flour
1/4 cup rolled oats
2 tbsp sugar
2 tsp baking powder
1/2 tsp chili powder
1/2 tsp veggie flavored salt
1/2 cup grated sharp cheddar cheese
1/4 cup diced celery
1/4 cup diced red pepper
1/4 cup green pepper
1/4 cup shredded carrot
1/2 cup chopped chives
1 egg well-beaten egg
3/4 cup milk
1/2 cup light sour cream or low fat yogurt
1/3 cup extra-virgin olive oil
NOW FOLLOW ME:
In a large bowl, mix together nutri-flour, oats, sugar, seasonings, cheese and veggies until well mixed.
In another bowl, stir egg, milk, yogurt and oil, and whip together until well mixed.
Line muffin tins with paper and spoon in mixture. This healthy recipe will make 6 large veggie muffins.
Bake in pre-heated oven 375 degrees Farenheit for 20 minutes.
If you prefer to make mini-muffins, bake in 400 degree oven for 12 – 15 minutes.
This healthy recipe will spice up your healthy living program for sure.
Enjoy!
Posted by Carole-Anne on June 15, 2008
Healthy Recipes loves this recipe because one can have a piece without feeling guilty. It is healthy – has only 2/3 cup sugar in the entire recipe. Rhubarb is healthy – provides fibre and the almonds, orange and lemon rind are all healthy.
INGREDIENTS:
1 1/2 cups Nutriblend Flour (Robin Hood)
1 1/2 cups ground almonds
2 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt finely ground
1/2 cup unsalted butter, softened
2/3 cup granulated sugar (or Splenda sugar replacement)
4 eggs, separated
2 tsp finely grated orange rind
2 tsp finely grated lemon rind
4 tsp lemon juice (organic)
1/2 tsp pure vanilla extract
1/2 tsp almond extract
3/4 cup buttermilk
COMPOTE INGREDIENTS:
4 cups cut rhubarb pieces 1/2 inch in length
1/4 cup granulated sugar
2 strips orange rind
2 tbsp orange juice
1 tbsp pure vanilla
NOW FOLLOW ME:
Whisk together flour, almonds, baking powder, soda, sea salt and set aside.
In a large bowl, beat butter with sugar until fluffy and light, adding egg yolks, one at a time, beating for at least 30 seconds after each.
Beat in orange and lemon rinds, lemon juice and vanilla and almond extracts.
Stir into flour; then alternately with buttermilk, and flour, making 3 additions of flour and two of buttermilk.
Beat egg whites until frothy and fold into buttermilk mixture.
Scrape into butter parchment lined 9 by 13 inch baking dish.
Bake in 350F oven until center springs back – 40 minutes - remove and let cool.
For the Rhubarb Compote – in a saucepan, stir together rhubarb, sugar, vanilla and orange rind and juice, removing any seeds.
Bring to a boil, reduce heat and simmer for 2 – 5 minutes until rhubarb is tender. Add a dash of cornstarch to thicken. Let cool.
To serve, remove cake from pan to fancy platter and spoon compote over the cake. This is a dreamy recipe for our collection.
Healthy Recipe will serve approximately 12 people.