Saturday, November 5, 2016

Apple Oatmeal Nut Muffins

I think my plan will be to post recipes with or without pictures, simply to preserve them in my collection. Then later I can return and add photos.

We managed to go apple picking twice this fall. Though I didn't get the variety or mass quantities that I have in past years, we had plenty for snacking and enough for some new baking adventures. My little guys are muffin fans, but many muffins have a ton of sugar and butter. I was very attracted to this recipe because it is sweetened with maple syrup and has very little oil/fat. This recipe makes a drier, almost savory muffin, but I like them as do the littles.

Apple Oatmeal Nut Muffins
(adapted from Food.com)

1 cup rolled oats
1 cup apple, coarsely grated
1⁄2 cup plain yogurt
1 egg
2 tablespoons canola oil 1 1⁄4 cups white whole wheat flour
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄3 cup walnuts or pecans, chopped
2⁄3 cup maple syrup

Preheat oven to 400 degrees.

Combine oats, apple, maple syrup, yogurt, egg and oil in a medium sized bowl. In another bowl, combine flour, baking powder, baking soda, salt and nuts. Fold the liquid ingredients into dry ingredients until just combined

Spoon batter using a muffin scoop into 12 large paperlined or greased muffin tins. Bake 20 minutes until golden brown and cooked through.

Apple Oatmeal Nut Muffins

I think my plan will be to post recipes with or without pictures, simply to preserve them in my collection. Then later I can return and add photos.

We managed to go apple picking twice this fall. Though I didn't get the variety or mass quantities that I have in past years, we had plenty for snacking and enough for some new baking adventures. My little guys are muffin fans, but many muffins have a ton of sugar and butter. I was very attracted to this recipe because it is sweetened with maple syrup and has very little oil/fat. This recipe makes a drier, almost savory muffin, but I like them as do the littles.

Apple Oatmeal Nut Muffins
(adapted from Food.com)

1 cup rolled oats
1 cup apple, coarsely grated
1⁄2 cup plain yogurt
1 egg
2 tablespoons canola oil 1 1⁄4 cups white whole wheat flour
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄3 cup walnuts or pecans, chopped
2⁄3 cup maple syrup

Preheat oven to 400 degrees.

Combine oats, apple, maple syrup, yogurt, egg and oil in a medium sized bowl. In another bowl, combine flour, baking powder, baking soda, salt and nuts. Fold the liquid ingredients into dry ingredients until just combined

Spoon batter using a muffin scoop into 12 large paperlined or greased muffin tins. Bake 20 minutes until golden brown and cooked through.

Sunday, January 31, 2016

Crepes, Crepes, Crepes!

As we're moving in less than a month, it's becoming rather urgent to get a bunch of recipes posted as I soon won't have my massive post-it collection on my kitchen cabinet to glance at if I don't feel like wading through my forty Pinterest boards. Since we had crepes for breakfast, I figured today was the day to post this.

For ages, crepes were simply a dessert thing to me. Berries, chocolate, and whipped cream! Who knew they could be less sweet (but still yummy) or savory and would make a great breakfast for lunch? After trying a few variations, I've decided that this is my favorite recipe. This recipe is simple and that it's mixed in the blender making for quick clean up makes it all the easier. Even my husband has made these! I typically use white whole wheat flour, but whole wheat pastry flour has worked in a pinch. I'm sure you could also omit the fiber and use all purpose.

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White Whole Wheat Crepes
3 eggs
1 cup white whole wheat flour
1 cup milk
¾ cup water
1 tablespoon honey
1 teaspoon vanilla
¼ teaspoon salt
1 tablespoon butter, melted + extra for cooking

Put all ingredients in blender and mix well. If the troops aren't too restless, let the mix stand about 15 minutes.

Melt and swirl around a small pat of butter in a large skillet over medium heat. Angle pan and pour about 1/4 cup or enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.

When the pancake looks set (about 1-2 muinutes), start using a spatula to push the edges. Go slowly and stop if the pancake starts to tear and wait another minute. Flip the pancake, which should be golden brown, and cook till golden brown on the other side (another 1-2 minutes).

Remove from pan and serve with berries, chocolate, maple syrup, whipped cream, chicken, spinach, or anything your heart desires!

Store covered tightly with plastic wrap in the fridge for up to a few days. You may want to reheat using a wet paper towel.