Archives for the month of: April, 2016

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This weeks muffins were inspired by Martha Stewart, one of the most inspiring women of our time. My daughters and I tape her weekly shows Martha Bakes and Martha Stewart’s Cooking School. She gives amazing tips and puts a smile on our faces. I did change the flour and reduced the amount of sugar.

INGREDIENTS

2 cups whole wheat flour

1/2 cup spelt light flour

1 3/4 tsp baking powder

1/4 tsp baking soda

1 tsp sea salt

3/4 cup cane sugar

2 large organic eggs

1 1/2 tsp lemon zest and 1/4 cup lemon juice

1/4 cup milk – organic, unsweetened almond or soy

1/2 cup organic butter melted and cooled

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use silicone cups. In a bowl mix flours, baking powder, baking soda and sea salt. In a separate bowl mix cane sugar, eggs, lemon zest, lemon juice and milk. Add melted butter and mix once again. Stir wet ingredients into dry ingredients. Scoop batter into muffin cups. You can sprinkle sugar on top if desired. Bake for 20 minutes. Let cool and transfer to cooling rack for 10 minutes. Enjoy!

 

 

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Sorry I didn’t post last weeks muffin. Here is my latest recipe. I love peanut butter and so do my kids, so I made PB&J muffins which has everyone smiling! Note: I always use a jam sweetened with fruit juice only. I personally love St. Dalfour jams.

INGREDIENTS

1 1/2 cups organic whole wheat flour

1/2 cup spelt light flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1/4 cup dark brown sugar

1/4 cup honey

1 1/2 cups bananas – mashed

1/2 banana sliced for top

2 tbsp oil – safflower, coconut

1 large organic egg

1 tsp pure vanilla extract

1/4 cup natural peanut butter

1/2 cup milk – organic, unsweetened almond, soy

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl mix together flours, baking soda, baking powder and sea salt. Set aside. In another bowl mix mashed bananas, sugar, honey, oil, egg, vanilla and peanut butter. Stir in half the dry ingredients into wet mixture and then half the milk into the batter, alternating between the two. Scoop batter into muffin cups not completely to the top so you can add the jam and then a little bit more batter. Garnish with a sliced banana and bake for 25-30 minutes. Remove tray from oven and let sit for a few minutes and transfer to a cooling rack for another 10 minutes. Enjoy!

 

 

 

 

 

 

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There is nothing better then smelling the sweetness of fresh fruit. This week I picked up a bag of fresh pears that i decided to add into my muffin of the week.

INGREDIENTS

1 1/2 cups organic whole wheat flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup plain greek yogurt

1/4 cup unsweetened apple sauce

1/2 cup cane sugar

4 tbsp safflower oil

2 tsp pure vanilla extract

1 large organic egg

1 1/2 cups diced pear

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone muffin cups. In a bowl mix whole wheat flour, baking powder, baking soda and sea salt. In a separate bowl mix greek yogurt, apple sauce, sugar, oil, vanilla and egg. Add dry ingredients to wet ingredients. Blend until flour is incorporated into the wet mixture. Sir in  fresh pears with a wooden spoon. Spoon batter into muffin cups. Bake for 25-30 minutes. Let stand for a few minutes and then transfer to cooling rack for 10 minutes. Enjoy!

 

 

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