Wilton Recipe Right Muffin Pan – $6.29!
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Recipe : Healthy Pumpkin Oatmeal Muffins
As a mom, I’m constantly trying to sneak in those extra healthy foods we should be eating into my kids diets. If there is a way to eliminate white sugar from their meals and slide in an extra vegetable or two, I’m your Guinea pig. (and my kiddos are too)
As I try to improve our diet and shake out the white sugar, white flour, preservatives, dyes and anything else we shouldn’t be eating, I always end up turning to the internet to find more information.
There are plenty of clean eating options, great blogs with recipes and an endless source of opinions. If you search the internet you will find some clean eaters are more extreme than others. I would call myself “a middle of the road clean eater.” I want it to be healthy and I want it to taste good. Lucky for us most natural foods do taste good.
This recipe for Pumpkin Oatmeal Muffins received a thumbs up from my entire clan. I made it with homemade pumpkin puree that I preserved last fall. Pie pumpkins grow easily in the garden, so if your interested in giving this a try, plant you pumpkins now and follow my link.
I have to admit Pumpkin Chocolate Chip Bread from Great Harvest Bakery is a favorite in our home. These are a much healthier version in a muffin and were gobbled down by my boys this morning. We did add some chocolate chips to a batch because everyone needs a treat once in a while. Who can pass up chocolate? Not me.
PUMPKIN OATMEAL MUFFINS
Ingredients:
1 cup whole wheat flour
1/2 cup almond flour
1/2 old fashioned oats
1/2 cup chopped walnuts or almonds (optional)
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon natural sea salt
1 cup cooked pumpkin flesh, or winter squash or sweet potato
4 egg whites or 2 whole eggs
1/2 cup natural honey
1/2 cup sour milk (add 1 tsp lemon juice)
1/4 cup ground flax seed
Directions:
1. Preheat oven to 375 degrees F. Line muffin tins with paper muffin liners.
2. Combine all dry ingredients in one bowl. Set aside.
3. Combine all wet ingredients in another bowl.
4. Add dry ingredients to wet ingredients. Mix until just combined.
5. Drop spoonfuls of batter into muffin tin. Fill to top.
6. Bake for 25 minutes until just golden on top. Remove from heat and let cool on wire rack.
Yield: Makes 12
Recipe : English Muffin Bread
With growing boys I feel like I am always running to the grocery store trying to keep our shelves stocked. Trying to keep the grocery budget contained and the boys satisfied is always something I’m working on. I love when I can make things from scratch and stretch our dollars. My boys love bread and toast so when I came across a recipe for English Muffin Bread, I thought this is one I have to give a try.
It’s an easy recipe to pull together and only requires a few ingredients. It makes excellent toast and this morning as my crew consumed their breakfast they all agreed this is a recipe we should make again.
I enjoyed this recipe because it was so easy to make and you get four loaves out of it. I figure a 5 pound bag of flour cost about $2.00 and that contains about 20 cups of flour. This is where a majority of your cost are when making this recipe. So for a little over $2.00 you get 4 loaves as opposed to buying english muffins for around $2.00 for 6 english muffins.
Recipe : English Muffin Bread
5 1/2 cups warm water
3 packages yeast
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour
Mix all ingredients together in a mixer or larger bowl. Let stand until doubled or it reaches the brim of the bowl. Grease 4 bread pans and distribute dough in to each pan. Let rise until it has reached the top of the bread pan. Place in an oven preheated to 350 degrees. Bake for 35 mins, pull bread out and brush with butter. Bake for another 10 mins or until golden brown. Let cool and enjoy.