Image
0

March Muffin Madness: Vegan Zucchini Muffins

March Muffin Madness: Vegan Zucchini Muffins

From About.com here’s some wonderful Muffins for all of the vegan lovers out there. Healthy, and deli-sh!
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 t. ground cinnamon
1/4 cup dairy-free soy margarine, softened
For the Muffins:
3 cups all-purpose flour
1 t. salt
1 t. baking soda
3/4 t. baking powder
2 t. ground cinnamon
2 cups white sugar
3/4 cups vegetable oil or canola oil
1/4 cup soy milk or other dairy-free milk substitute
2 t. vanilla extract
3 1/2 cups grated zucchini…

For full recipe visit http://dairyfreecooking.about.com/od/muffinsbiscuits/r/Vegan-Zucchini-Muffins.htm

These muffins from start to finish only take 40 minutes!

1

March Muffin Madness

20140318-024957.jpg

Here’s to our first series in our March Muffin Madness. I came across this  blogger and really enjoyed her idea. As so many of my friends are allergic to gluten, this is a great idea to have desserts that anyone can eat while March Madness is going on. (if you are like me and no nothing about basketball…this is a great way to éntertain yourself in the kitchen!) 

The madness begins at…

The glutenfreehomemaker.com . You can check out her Almond Cranberry Muffins at http://www.glutenfreeeasily.com You want to swing by and make a comment because for each comment you make you enter to win a giveway. 

20140318-024646.jpg

Click on this link to view the recipe and leave a comment! 

http://glutenfreeeasily.com/gluten-free-almond-cranberry-muffins-the-gluten-free-homemaker/

 They are doing giveaways from muffin pans, immersion blenders, vegetable slicers, an electric pressure cooker and a 12-cup food processor and….A blendtec all in one kitch appliance with a wildside Jar…  

Here’s a little bit about the author of Glutenfreeeasily.com 

20140318-025041.jpg

0

Journal Recipe #1: Toddler Muffins

Entry #1:

As a nanny I’m on the lookout for fun creative activities with “my”little girls (who happen to be of the rip-old age of 2 years and 13 months). My creative juices often take us into the kitchen and onto Pinterest and recipe apps. One particular recipe caught my eye- seemingly because it said “toddler muffins”and another because it was chocked full of fruits and veggies (which are some of MY favorite foods). So of course, I didn’t just use what the recipe called for, I used MORE than the recipe called for, and they became a HIT (so much so, that the entire batch was gone in a day between them, their parents and myself!) So here they are– they will widen the eyes of your little ones without widening your hips (too much):D 

Ingredients: 
1/2 cup butter softened
1/2 cup brown sugar
2 large bananas 
4 oz of puréed squash (for infants- 1 jar of baby food-squash) 
2 carrots grated and puréed (about 1 cup) 
1/2 sweet potato mashed
2 eggs beaten
1 cup flour
1/2 cup oat bran or Almond flour
1 tsp. baking soda
1 tsp pumpkin pie spice or 1/2 tsp cinnamon and 1/2 tsp nutmeg
1/2 tsp salt
Preheat oven to 375. Grease cupcake pan. Cream together butter and brown sugar until smooth. Mix in mashed bananas, squash, carrots, eggs and sweet potatoes. Stir in flour, baking soda, spices, almond flour and salt until combined. Spoon batter into baking cups evenly- about 3/4 until the top. Bake 15- 20 minutes or until fork comes out clean when poked. Cool in pans 10 minutes before serving. Watch as entire batch disappears before your eyes! 
0

Journal Recipe #1: Toddler Muffins

Entry #1:

As a nanny I’m on the lookout for fun creative activities with “my”little girls (who happen to be of the rip-old age of 2 years and 13 months). My creative juices often take us into the kitchen and onto Pinterest and recipe apps. One particular recipe caught my eye- seemingly because it said “toddler muffins”and another because it was chocked full of fruits and veggies (which are some of MY favorite foods). So of course, I didn’t just use what the recipe called for, I used MORE than the recipe called for, and they became a HIT (so much so, that the entire batch was gone in a day between them, their parents and myself!) So here they are– they will widen the eyes of your little ones without widening your hips (too much):D 

Ingredients: 
1/2 cup butter softened
1/2 cup brown sugar
2 large bananas 
4 oz of puréed squash (for infants- 1 jar of baby food-squash) 
2 carrots grated and puréed (about 1 cup) 
1/2 sweet potato mashed
2 eggs beaten
1 cup flour
1/2 cup oat bran or Almond flour
1 tsp. baking soda
1 tsp pumpkin pie spice or 1/2 tsp cinnamon and 1/2 tsp nutmeg
1/2 tsp salt
Preheat oven to 375. Grease cupcake pan. Cream together butter and brown sugar until smooth. Mix in mashed bananas, squash, carrots, eggs and sweet potatoes. Stir in flour, baking soda, spices, almond flour and salt until combined. Spoon batter into baking cups evenly- about 3/4 until the top. Bake 15- 20 minutes or until fork comes out clean when poked. Cool in pans 10 minutes before serving. Watch as entire batch disappears before your eyes!