Friday, February 25, 2011

Mmm Muffins!!!

This week we will be eating up all of the leftover meals that I have been stock piling in the freezer and since my prep time for supper will be eliminated I plan to use that time to do some baking to put in the freezer for snacks.

I am doing the muffin route again because I find that I am always buying snacks that are full of yucky ingredients and I do not like to feed my children back to having muffins and fruit or yogurt and fruit for snacks....we have all been eating too much sugar lately and in order for me to succeed in losing my last 10 pounds I need to get the processed 'stuff' out of my house.....again!!! After today all of the boxed snacks except for a bag of Goldfish Crackers will have been eaten and we can start the week with fresh, healthy snacks!!!

I have posted our menu for this week in the tab at the top
and here are recipes for the muffins I plan to bake.

Corn Bread Muffins
  • 1/2 cup Cornmeal
  • 1/2 Whole Wheat Flour
  • 1/2 tsp. Baking Soda
  • 1/2 tsp. Sea Salt
  • 1/2 cup Applesauce
  • 1/2 cup Milk
  • 1/4 cup Honey
1 tbsp. Extra Virgin Olive Oil
1. Preheat oven to 325 degrees.
2. Lightly grease pan.
3. Combine dry ingredients then stir in wet ingredients.
4. Bake 15 -20 minutes
This recipe only makes 6 muffins but can easily be doubled , tripled or quadrupled.

Zucchini Muffins

  • 2 1/4 cups all-purpose flour
  • 1/2 cup Agave Nectar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup Extra Virgin Olive Oil
  • 1/4 cup sour milk
  • 2 eggs, lightly beaten
  • 1 1/2 cups shredded zucchini
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • 1/4 cup Sucanat


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.

2. In a large bowl, combine flour and sucanat and agave nectar. Stir in baking powder, baking soda, cinnamon, nutmeg and salt. Make a well in the center, and pour in milk, eggs, zucchini, oil and vanilla. Fold in walnuts. Fill muffin cups 2/3 to 3/4 full. Sprinkle tops with brown sugar.

3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.

Red River Oat Bran Muffins

1 1/3 cups

boiling water

3/4 cup

Red River Cereal

3/4 cup

natural bran

2 1/2 cups

Spelt Flour

2 1/2 tsp

baking soda

1/2 tsp


1/3 cup

Extra Virgin Olive Oil or Apple Sauce

1 cup

Agave Nectar



2 cups


2 cups


1-1 1/2 cups

raisins, chopped dates or dried cranberries


POUR boiling water over Red River Cereal and bran; let stand.


COMBINE flour, baking soda and salt. Mix well.


CREAM oil, agave nectar, eggs and buttermilk together in large bowl until blended. Add flour mixture with bran mixture, oats and raisins. Mix thoroughly. Spoon into greased muffin cups,filling almost full.


BAKE at 375°F (190°C) for 18 to 23 minutes, or until top springs back when lightly touched.

MAKES about 2 dozen muffins


  1. Thank you for the recipes!

    I have a question for you. I have some steel cut oats, and I've never used them before! What kinds of things can I use them for? Can I just add them to a bread recipe? Any ideas?

  2. I love your recipes Christine! It seems we both you the same kinds of ingredients...whole foods. I can't wait to try these. Thanks.

  3. Recipes sound really yummy, thanks!

  4. I fought eating healthy along with my intermittent fasting, but no more. I am now more than ever excited to follow your healthy journey. Stop by my new blog, I'd love the accountability.