morning-glory-muffins

morning-glory-muffins
http://paleocomfortfoods.com/recipes/morning-glory-muffins/

Mary Lou

Ingredients:

2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup coconut or olive oil
1 teaspoon vanilla


Directions

1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl.  Add carrot, apple, coconut and raisins and combine well.
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 40-50 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.
7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.

**If you are looking for variety, sub out currants or chopped dates for the raisins.  You can also add a little orange zest to give them a bit more citrus flavor.

Trail Mix Muffins (adapted from Family Fun Magazine, Oct '12)

Trail Mix Muffins (adapted from Family Fun Magazine, Oct '12)

Ingredients

• 1/4 cup cooked quinoa
• 2/3 cup whole wheat pastry flour (Terra Bella Farm, Auxvasse, MO)
• 2/3 cup all-purpose flour
• 2 tsp. baking powder
• 3/4 tsp. cinnamon
• 1/2 cup dark brown sugar
• 1/3 cup natural peanut butter (the last of my Sappington Farmer's Market stash)
• 1/4 cup salted butter softened
• 2 eggs (from Happy Chickens, Warrenton, MO)
• 1 1/2 tsp. vanilla extract
• 2/3 cup milk
• 1/2 cup dried cranberries, or any dried berries
• 1/2 cup dark chocolate chips (Patric Chocolate, Columbia, MO)

Cooking Directions

1. Heat oven to 400 degrees.
2. In a medium bowl, whisk both flours, baking powder, cinnamon until well blended.
3. In a large bowl, beat brown sugar, peanut butter and butter with a hand mixer for about 5 minutes. Beat in eggs and vanilla until smooth then add quinoa.
4. Reduce mixer to low and slowly mix in milk.
5. Fold flour mixture into wet ingredients, then fold in berries and chocolate.
6. Fill prepared muffin tins with scoops of batter to 2/3 full.
7. Bake at 400 degrees for 20 minutes.

Banana Oatmeal Cups with Chocolate Chips

Banana Oatmeal Cups with Chocolate Chips  
http://greenlitebites.com/2009/03/07/banana-oatmeal-cups-with-chocolate-chips/

 3 mashed bananas (the more ripe the better!)
    1 cup vanilla Almond milk (you could use skim but you may want to add a little sweetener)
    2 eggs
    1 tbsp Baking powder
    3 cups (240g) Old Fashion or Rolled Oats
    1 tsp vanilla extract
    3 tbsp (42g) mini chocolate chips

Preheat oven to 375 degrees

Mix all ingredients except the chocolate chips together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Stir the chocolate chips into the oatmeal batter.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

The muffins may stick when hot but are removed easily when cooled for a bit.

SNICKERDOODLE MUFFINS

 SNICKERDOODLE MUFFINS

~ Tiffany/Eat At Home & Sonlight Forums

Bethany Weathersby
2 c. flour
1/2 t. salt
2 t. cream of tartar
1 t. baking soda
1 stick butter, softened
3/4 c. sugar
2 eggs
1 c. milk
1 1/2 t. vanilla
1 T. sugar + 1 t. cinnamon for topping

Preheat oven to 400 degrees. In a bowl, stir together the flour, salt, cream of tartar and baking soda; set aside. In a separate bowl, cream the butter and sugar. Add the eggs. Add the milk and vanilla and mix until well combined. Stir the wet ingredients into the dry ingredients, just until moistened. Fill muffin cups 2/3 of the way full of batter. Sprinkle with cinnamon sugar. Bake for 15-20 minutes, or until a toothpick comes out clean. Makes 12 muffins.

Bethany Notes: I keep a jar of cinnamon sugar in the cupboard at all times, so I skip the topping in this recipe and just use our regular stash. These freeze well.