Cooking Recipes Articel

In our house muffins hold a grand place of honor – in the hands of the toddlers. These ‘travel friendly’ little cakes are
in my opinion
the perfect food; especially for little kids. Muffins are just the right size for little hands and little mouths as well. During the warm months
I can give a kid a muffin from the back door and they run gleefully across the yard with snack in hand. Healthy
hearty and delicious
muffins are a meal in one.

Muffins
generally speaking
come in two types – American and English. My favorite muffins to bake and serve are bread-like textured American muffins. The bumpy muffin tops are great on their own
but bake a fruit-filled muffin recipe
and you’ve created a masterpiece. One word of caution on baking muffins: do not over mix or you’ll have a tough muffin with holes in the middle. Stir about 10 strokes and your muffins will be fine. Not that a hungry little kid is going to notice however!

If you’re concerned with feeding your family healthy muffins
and who isn’t of course
there are some wonderful choices in recipes. Low fat versions are good for diet conscious parents as well.

Here are a couple of healthy and delicious muffin recipes for you to try.

Applesauce Oat Muffins

1-1/2 cups oats
1-1/4 cs flour
3/4 tsp cinnamon
1 tsp baking powder
3/4 tsp baking soda
1 c applesauce
1 egg
1/2 c milk
5 tbsp oil
1/2 c brown sugar

Preheat oven to 400 degrees. Combine oats
flour
cinnamon
baking powder and baking soda. Add applesauce
milk
brown sugar
egg
oil. Mix just until moist
about 10 strokes
do not over mix. Put in muffin cups about 2/3 full. Bake 20 minutes or until passes toothpick test.

Raisin and Pumpkin Muffins

1-1/2 cups flour
1/2 cup Splenda
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup milk
1/2 cup can pumpkin
1 tsp vanilla
5 tbsp melted butter
1 egg beaten
1/2 cup raisins

Preheat oven to 400. Mix dry ingredients together. Add milk
pumpkin
vanilla
butter and egg
stirring gently 2 times. Add raisins
and stir just until moistened. Batter will be lumpy. Fill muffin cups 2/3 full
and bake 18-20 minutes or until passes toothpick test.

Mix up a quick batch of muffins
and watch the crowd come sniffing around to see what’s baking! Muffins are best eaten right after they’ve cooled
but also freeze well and can be heated in the microwave
making them great for family meal planning. Give a kid a muffin today and watch him smile!