Archives for the month of: November, 2014

I was looking through The Chew website today and I came across an interesting recipe for muffins with Cheerios in the batter. The only other cereal I’ve ever used in a muffin recipe was All Bran for a Carrot Apple muffin, which was also very good. This recipe has very few ingredients and took no time to make. This is always good for night time baking. I had good reviews from my critics! I bought silicon muffin cup holders which you can re-use. They work great and are easy to clean. Good for the environment.

INGREDIENTS
2 cups of Cheerios
1 1/4 Whole wheat flour
1/3 cup brown sugar
1 tsp baking powder
3/4 tsp baking soda
1 cup ripe bananas
2/3 cup skim milk, almond milk
3 tbsp vegetable oil
1 egg

TOPPING
1/4 cup oats
3 tbsp flour
3 tbsp cane sugar
1/4 tsp cinnamon
4 tbsp butter
Pinch of sea salt

DIRECTIONS
Pre-heat oven to 375 degrees. Spray a 12 cup muffin tray. Put cereal in a baggie and crush it with a rolling pin. Place cereal in bowl and add whole wheat flour, brown sugar, baking powder and baking soda. Mix with a spoon. Add bananas, milk, vegetable oil and egg. Mix until blended. In a separate small bowl mix topping ingredients all together to form a crumble. Scoop batter into muffin tray and sprinkle 1 tsp of topping per muffin. Place in oven and bake for 18-20 minutes. Enjoy!

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My new muffin of the week recipe was inspired by a cookbook my old yoga instructor Axel recommended. It’s called The Dao of Harmony Dawn Cooking. It has many wonderful vegetarian recipes. The muffins I chose to make are a basic oatmeal muffin recipe. I added banana and chocolate chips to half the batter and blueberries and lemon juice to the other half of the batter.

INGREDIENTS
1 1/2 cups rolled oats
1 1/2 buttermilk or milk with 1 tsp lemon juice
3/4 cup safflower oil
1/2 cup honey or agave nectar
2 eggs whisked
1 1/2 cups whole wheat flour
1 tsp sea salt
3/4 tsp baking soda
1 1/2 tsp baking powder
1 small banana, mashed
3/4 cup chocolate chips
1 cup fresh or frozen blueberries
2 tsp lemon juice

DIRECTIONS
Pre-heat oven to 350 degrees. Line and grease a muffin tray.
In a bowl combine oats and buttermilk and let soak for 15 minutes. Add oil, whisked eggs and honey. Mix each ingredient separately with a wooden spoon.
In another bowl sift whole wheat flour, salt, baking soda and baking powder.
Add dry ingredients into wet ingredients and mix until blended. Now separate the batter into two bowls and add 1 mashed banana and chocolate chips to half the batter. In the other half of the batter add blueberries with lemon juice. Spoon the batter into the muffin tins and bake for 25-30 minutes. Enjoy!

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I just made these banana muffins tonight for the school week. I’m always trying to test different recipes. This one is definitely a winner. I hope you enjoy them as much as my family did.

INGREDIENTS
1 1/2 cups whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
2 mashed bananas
1/2 cup brown sugar
¼ cup agave nectar
1 egg
1/3 cup oil

Topping
2 tbsp brown sugar
2 tbsp flour
2 tbsp quick oats
1/4 tsp cinnamon
1 tbsp butter cold

DIRECTIONS
Preheat oven to 375 degrees. Grease one muffin tray.
In a large bowl mix flour, baking powder, baking soda, and salt. In another bowl beat mashed bananas, sugar, egg and oil. Stir the wet mixture into the dry mixture. Use an ice cream scoop to place batter into muffin cups.
For the topping: In a small bowl mix together sugar, flour, oats, cinnamon, and butter. You can use your hands to get the proper crumble texture for the topping. Sprinkle topping onto muffin batter.
Bake for 18-20 minutes. Enjoy!

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I have been on an oatmeal kick lately, so I decided to post a yummy oatmeal cookie recipe. This recipe is easy and quick to make. My younger daughter and I have made two batches already.

INGREDIENTS
3/4 cup vegan margarine
1/2 cup brown sugar
1/2 cup cane sugar
2 large eggs
1 1/2 whole wheat flour
1/2 tsp cinnamon

1/2 tsp baking soda
3 cups quick oatmeal
3/4 cup raisins, chocolate chips

DIRECTIONS
Pre-heat oven to 375 degrees. Place parchment paper on a cookie sheet. In a bowl cream together margarine and sugars. Add eggs and mix well. In another bowl add flour, baking soda, cinnamon, and quick oatmeal. Stir until just mixed. Combine wet and dry ingredients together. Stir in raisins or chocolate chips. Use a tablespoon to place cookie dough on sheet. Bake for 12-15 minutes. Place on cooling rack for 5 minutes. Enjoy!

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Favorite Things
Favorite Things by shirlhan featuring black sunglasses

UGG Australia shoes
$255 – kurtgeiger.com

Ray-Ban black sunglasses
$270 – johnlewis.com

Today’s recipe was inspired by my younger daughter who loves to watch YouTube videos about school lunch and snack ideas. This homemade granola bars recipe is from Whole Foods. The granola bars are really quick to make and super delicious. You can add any dried fruit or nut or even chocolate chips. I made mine nut-free, so they are safe to send to school.

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INGREDIENTS
1 1/2 quick rolled oats
1 cup unsweetened coconut flakes
1/2 cup finely chopped walnuts or pecans
1/4 cup oat flour
1 cup dried fruits (raisins, cranberries, apricots )
3/4 cup unsweetened applesauce
1/3 cup honey
2 tsp pure vanilla

DIRECTIONS
Pre-heat oven to 350 degrees. Place oats and coconut on a tray with parchment paper and place in the oven to toast for approximately 10 minutes or until light brown. Let cool. Add oat flour, nuts, dried fruit and cooled toasted oats and coconut in a bowl. In a separate bowl mix together applesauce, honey and vanilla. Pour wet ingredients into dry ingredients and mix gently with a wooden spoon. Prepare an 8×8 glass container with parchment paper. Place granola ingredients into container in the oven at 350 degrees for 30 minutes or until golden brown. Let cool completely and slice into bars. Can be stored for a week in an airtight container. Enjoy!

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