Healthy Morning Muffins

These are great!  I have LOTS of really ripe bananas on my counter.  Later today, the rest of them will become Banana Chip Cookies.  But this week I came across a recipe for Healthy Morning Muffins while perusing old Everyday Food Issues.  I can't believe I didn't notice these when the magazine came last year.  It is from Issue # 69, January/February 2010.

I will share the changes I made with you here, but the link to the original is above.

Healthy Morning Muffins (these instructions are for a single batch:  about 12 muffins)
Double batch made 32 muffins for me.

*Do the prep first.  Especially if you decide to make a double batch, shred the carrots first.

1 1/4 cups whole wheat flour
1/2 cup packed dark brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. coarse salt
1 cup old fashioned rolled oats
1/2 cup raisins or dried cranberries
3 Tbsp. canola oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed

1.  Preheat oven to 400*.  Place papers in the muffin pan or spray with nonstick cooking spray.  In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, cinnamon, and salt until there are no lumps.  Stir in oats and raisins.  Add oil, egg, milk, carrots, and banana and stir until blended.

2.  Fill each muffin cup with 1/4 cup batter.  Bake unitl a toothpick inserted in center comes out clean, about 20-23 minutes.  Serve warm or at room temperature.  (to store, keep in an airtight container, up to 3 days).

I will let you know how they freeze if they last that long!

Lemon - Raspberry Muffins

Yummy!  From Eating Well....  

Yield 1 dozen muffins

1 lemon
1/2 cup sugar
1 cup buttermilk
1/3 cup canola oil
1 large egg
1 tsp. vanilla
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp salt
1 1/2 cups raspberries

1.  Preheat oven to 400* and line 12 cup muffin tin with papers. 

2.  Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.


3.  Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.

4.  Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm

Impossible Quiche

14 slices cooked bacon, crumbled

¾ cup Swiss Cheese
2 Tbsp. green pepper (optional)
¼ cup minced onion
2 cups milk
½ cup Bisquick
4 large eggs
¼ tsp. salt
¼ tsp. pepper

Mix bacon, cheese and green pepper in lightly greased 9 inch pie pan or dish. Put milk, Bisquick, eggs, salt and pepper with electric blender. Blend for 1 minute. Pour over ingredients in pn and bake at 350 degrees for 50-55 minutes.

Christmas Eggs

This is my Grandma Smith’s recipe, a family tradition on Christmas morning.

8 slices of bread, cubed
8 eggs. Beaten
4 cups milk
½ cup green pepper, diced (optional)
1/c cup onion, diced
1 lb. grated cheese
1 lb. bacon, fried and crumbled

Put breadcrumbs in a 9X13 pan. Combine eggs, milk, peppers and onion. Pour over cubes. Sprinkle cheese and bacon over top. Cover. Refrigerate overnight. Bake at 350 degrees for one hour.

Easy Eggs Florentine with Baby Spinach and Goat Cheese

Everyday Food #51