College Love Muffins June 4, 2010
I visited the home of one of my best friends who I met in college. There we were, sitting at the dinner table with her family, and her super healthy mom pulls out “dessert.” Guess what it was? These bran flax muffins. Yes, indeed. She says, “They have carrots! And no butter!” I practically turn green, but try it anyway, and fall in love. So the title to these deals with the love of my best friend and the love I have with these muffins. Don’t be turned off by the ingredients – I promise they’re good! And the easiest to make.
1 1/2 cups flour
3/4 cups flaxseed or flaxseed meal
3/4 cups oat bran
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cups carrots, shredded (buy the shredded kind from the grocery store, then just cut them up to make them smaller – WAY easier than actually shredding carrots)
1 apple peeled and shredded or cut into small pieces
1 banana mashed
1/2 cup cranberries
1 cup nuts chopped
3/4 cups milk
2 eggs beaten
1 1/2 tsp vanilla
Zest of 1/2 lemon
Juice of 1/2 lemon
Mix, bake 350 for 16 minutes.
Adapted from Bess’ mom’s recipe. Shout out – hell yeah! 🙂
Chocolate Chip Pancakes May 19, 2010
One of my favorite comfort foods is pancakes. They are easy and I love making them. The other day when I wasn’t feeling well, I knew pancakes would lift my spirits. I make extra chocolate-chippy pancakes and drank pomogranate hot tea.
1 cup Original Bisquick
1/2 cup milk
Milk Chocolate Chips
Stir ingredients together until well blended. Pour onto griddle and flip when lightly browned on bottom. Makes about 7 pancakes. I had a few left over that my little brother enjoyed for breakfast one morning.
I got up and made this for breakfast before going to the gym. It was filling but not too filling, and it was so tasty! Again, I let out an “Mmm” from just smelling it! I love the smell of cinnamon and nutmeg. Delish. The original recipe called for raisins, but I substituted dried cranberries, “Craisins,” because I much prefer them. Hope you like this! It’s fast, easy, and perfect for any morning.
1 1/4 cups water
1/8 teaspoon salt
1 cup old-fashioned oats
1/4 cup dried cranberries
1/4 cup walnuts, coarsely chopped
1/8 teaspoon vanilla extract
1 tablespoon light or dark brown sugar, plus more, to taste
1/8 teaspoon ground cinnamon
In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.
In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.
When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Top with toasted nuts and a sprinkle of cinnamon.
Adapted from Ellie Krieger, Food Network