Thursday, January 6, 2011

Sunday Morning Muffins / Applesauce Muffins

If You Give A Mom A Muffin / Sunday Morning Muffins

IF YOU GIVE A MOM A MUFFIN
Author unknown

If you give a mom a muffin,
She'll want a cup of coffee to go with it.
She'll pour herself some.
Her three-year-old will spill the coffee.
She'll wipe it up.
Wiping the floor, she'll find dirty socks.
She'll remember she has to do laundry.
When she puts the laundry in the washer,
She'll trip over boots and bump into the freezer.
Bumping into the freezer will remind her she has to plan for supper.
She will get out a pound of hamburger.
She'll look for her cookbook ("101 Things To Do With a Pound of Hamburger").
The cookbook is sitting under a pile of mail.
She will see the phone bill, which is due tomorrow.
She will look for her checkbook.
The checkbook is in her purse that is being dumped out by her two-year-old.
She'll smell something funny.
She'll change the two year old's diaper.
While she is changing the diaper, the phone will ring.
Her five-year-old will answer and hang up.
She'll remember she wants to phone a friend for coffee.
Thinking of coffee will remind her that she was going to have a cup.
And chances are...
If she ever gets to have a cup of coffee,
Her kids will have eaten the muffin that would have gone with it.
 
 
SUNDAY MORNING MUFFINS


These are delicious, moist and healthy muffins!


2 cups flour, half whole wheat flour and half unbleached  
*(If using freshly milled golden wheat, you can use that for the full 2 cups, and have a lighter and healthier finished product).
3/4 cup sucanat, found in health section  (You could use less of this natural sugar and add some stevia, a healthy sweetener)
2 teaspoons ground cinnamon
2 teaspoons baking soda
½ teaspoon salt
3 eggs, lightly beaten
½ cup applesauce
2 cups grated carrots
½ cup chopped pecans, walnuts of sunflower seeds
½ cup undrained crushed pineapple

1. Preheat oven to 350 degrees. Spray two 12-cup muffin tins with non-stick cooking spray.
2. In a large bowl, combine flour, sugar, cinnamon, soda and salt.
3. In a small bowl mix eggs and applesauce and add to flour mixture. Stir the batter just until the dry ingredients are moistened.
4. Fold in carrots, pecans and pineapple. Stir until blended.
5. Pour batter into prepared muffin tins. Bake 25-30 min. or until a toothpick inserted into the center of a muffin comes out clean.
6. Cool in tins for 10 minutes before removing. 


Yield: 24 muffins


* Freshly milled golden wheat will produce lighter breads and muffins, as all whole wheat flour from the grocery store will produce heavy loaves.  The bread and muffins will be lighter if you use half whole wheat and half unbleached flour from the store.
Note: If anyone in your home is allergic to wheat, try spelt flour for baking and cooking.  (Health food store)

Applesauce Muffins

Substitute 1 cup mashed sweet potato for the 1 cup applesauce for an altogether different tasting muffin.

1 egg, beaten                                                    
1/4 cup oil                                                           
1 cup applesauce                                             
1/2 cup honey                                                   
1-3/4 cup whole grain pastry flour                    
1/2 tsp. soda                                                       
3/4 tsp. cinnamon
1/2 tsp. sea salt
1 1/2 tsp. baking powder
1/4 tsp. nutmeg
1/4 cup chopped pecans or walnuts (optional)
1/2 cup raisins (optional)

Mix egg, oil, honey and applesauce in a small bowl and set aside. Assemble the dry ingredients in a medium sized mixing bowl and stir to evenly distribute spices and leavening into the flour. Combine liquid ingredients into dry ingredients with a wire whisk gently. Carefully fold in nuts and raisins if desired and avoid over-mixing the ingredients. Fill oiled or lined muffin tins 2/3 full. Bake at 375 degrees for 15-20 minutes or until muffins are lightly browned and a toothpick inserted into the center of the muffin comes out clean. Makes 12 muffins.