Time to do Some Baking

Did ya ever have one of those weeks where time just flew by so fast that you didn't even know what day it was???

I did last week I even forgot to post Renovate Friday last week Shame on me!

Well the weather is getting cooler and school is back in session which for me means time to do some heavy duty baking. I love making muffins and when I bake them they come in three sizes. I make mini muffins to go into lunch boxes, regular size muffins for after school snacks and Giant muffins for breakfasts. I make hugh batches of them then freeze them for later and the mini muffins can go right into the lunch box frozen they will be all thawed out by lunch time. Now if you care to join me in my baking frenzy then here are a few of my favorite muffin recipes.... Enjoy!

BANANA MUFFINS
Makes 9
3 Ripe banana’s cut into pieces or smashed
½ c honey
¼ c butter cut into pieces
1 egg1
½ teaspoon vanilla (use real vanilla not the fake stuff it tastes better and is better for the environment)
1 ½ c whole wheat flour2 tsp. baking powder

Preheat oven to 375 degrees.

Spray muffin pan with not stick spray.Mix bananas, honey, egg and extract together. Add flour and baking powder and mix together.Spoon batter into the muffin pans and bake for 30 minutes or until a wooden toothpick inserted in the middle of a muffin comes out clean. Let sit for 5 minutes and remove from pan. Serve or let cool completely before freezing.

RAISIN OAT MUFFIN

Makes 12

2 c Rolled oats

1 C whole wheat flour

¼ tsp salt

½ tsp cinnamon

1 Tbls. Baking Powder

1/3 C water1 Egg

½ C extra virgin Olive Oil

½ C Maple Syrup (use real maple syrup its more expensive but the taste is worth it )

½ C Walnuts

½ C Rasins

Preheat oven to 350 and spray muffin pan with Nonstick Cooking spray. Pour oats into a food processor (or blender in small amounts) and cut into small pieces. Mix Oats, flour, salt, cinnamon and baking powder together. Add the water and egg and mix well. Next Add the oil and syrup and mix. Last add the walnuts and raisins stir until completely mixed together.Spoon batter into the muffin pans and bake for 20 minutes or until a wooden toothpick inserted in the middle of a muffin comes out clean. Let sit for 5 minutes and remove from pan. Serve or let cool completely before freezing.

APPLE OATMEAL AND COCONUT MUFFINS
Makes 12
2 C chopped Apples
1 C rolled oats
1 C low-fat plain Yogurt
2/3 c Honey
1/3 C Shredded Unsweetened Coconut
1/3 c Extra Virgin Olive Oil
1 Egg1
½ C Whole Wheat Flour
2 tsp. Baking Flour
2 Tsp. Ground Cinnamon
¼ Tsp. ground cloves

Preheat oven to 375 and spray muffin pan with Nonstick Cooking spray.

Combine Apples, oats, yogurt, honey, coconut and oil together and mix well. Let sit 5 Minutes. Add the egg and mix thoroughly.In another bowl sift the flour, baking powder and spices together then add to the oat mixture and stir until the dry ingredients are moistened.Fill the muffin cups until they are quite full. bake for 25 minutes or until a wooden toothpick inserted in the middle of a muffin comes out clean. Let sit for 5 minutes and remove from pan. Serve or let cool completely before freezing.

SQUASH CORN MUFFINS
Makes 12
¾ C Corn Meal
¾ C Whole Wheat Flour
½ C All- Purpose Flour
2 ½ Tbls Dry Buttermilk Powder
1 Tbls Baking Powder
½ tsp Salt
½ Tsp Ground Cinnamon
¼ Tsp Ground Cloves
2/3 Cup light Brown Sugar
¼ C Butter cut in pieces
2 Eggs
2 Tbls Honey
¾ C Pureed Cooked Squash (or pumpkin)
2/3 C water

Preheat oven to 350 and spray muffin pan with Nonstick Cooking spray.

In a large bowl mix cornmeal, both flours, buttermilk powder, baking powder, salt, cinnamon, and cloves mix well.Place the sugar butter eggs and honey in mixer and blend until smooth. Add the squash and water and mix well. Add the squash mixture to the flour mixture and mix well.Spoon batter into the muffin pans and bake for 20 minutes or until a wooden toothpick inserted in the middle of a muffin comes out clean. Let sit for 5 minutes and remove from pan. Serve or let cool completely before freezing.

ORANGE CARROT MUFFINS
Makes 12
1 C Grated Carrots
1 Banana, mashed
½ Cut up Prunes or Raisins2 Eggs
1/3 C Honey
1 Cup orange juice
1 Tsp. orange extract
2 Cups Whole Wheat flour
¼ Cup Oat Bran
2 Tsp Baking Powder

Preheat oven to 375 and spray muffin pan with Nonstick Cooking spray.

In a large mixing bowl, place the grated carrots, banana, and prunes and mix well. Then add the eggs, oil and honey and mix. Add the juice and orange extract and mix well.In a separate bowl the flour oat bran and baking powder and mix well. Then add it to the carrot mixture and blend until dry ingredients are moistened.Spoon batter into the muffin pans and bake for 25 minutes or until a wooden toothpick inserted in the middle of a muffin comes out clean. Let sit for 5 minutes and remove from pan. Serve or let cool completely before freezing.