After many sessions of trying various recipes, I came up with my own recipe for muffins that can serve as part of a meal or a snack for kids of all ages (even babies who have a few teeth!).
YOUR CHOICE MUFFINS
Makes approx 12 muffins
- 1 ¾ cup of dry base---a combo of a few: oats, whole wheat flour, whole wheat pastry flour, wheat germ, flax seed, cereal, etc.
- 1 ½ t baking powder
- ½ t baking soda
- ½ t salt
- 1/3 cup sugar
- 1 egg
- 1 cup of liquid---a combo of milk, soy milk, orange juice, pineapple juice, unsweetened applesauce, yogurt, etc.
- 2 T of olive or canola oil or 2 T of unsweetened applesauce
- 1 cup of chopped/diced/tidbits fruits and/or veggies (berries, peaches, pineapple, carrot, apple, etc.)
1: Heat the oven to 400. Grease or place cupcake holders in a cupcake pan. As an alternative, grease a 9 x 13 glass baking dish (which I prefer because it’s easier to clean) and then after baking, cut your muffin "cake" into portions.
2: Combine dry ingredients in one bowl, wet ingredients in another.
3: Mix dry ingredients with wet ingredients. Combine just until mixed---not until smooth. A few lumps are fine!
4: Pour into your pan on muffin cups and bake about 20 minutes or until a toothpick inserted in the middle comes out clean.
5: Serve and/or freeze extra. (The muffins unthaw in about an hour---so they are great to take when traveling or eating out).
- Combos I’ve tried: apple carrot muffins, pineapple flax seed, blueberry banana. Have fun experimenting!
- Flax seed adds fiber and protein. Make sure to buy ground (not whole); you can find it on the baking aisle in stores.
- For optimal health, I purchase as many organic ingredients as possible including dairy (milk and eggs), fruit (regular fruit contains tons of pesticides), sugar, and oats.
- This recipe is perfect if you fruit that is almost too ripe, stale cereal, etc.