Tag Archive | applesauce

Bananny Muffins

I know when I am looking for something really quick to eat and something that will tide me over until snacks and lunch, I will grab one of my homemade Bananny Muffins from the freezer.  There is no butter or margarine used in this Recipe.  They are soooo yummy right from the oven…

BANANNY MUFFINS 

*Pre-Heat oven to 350 and line a muffin tin with muffin cups.

–  1 Cup Unsweetend Applesauce (you can use 1 Cup Butter or Margarine, I did not)

–  1  1/2 Cups Brown Sugar

–  4 Eggs, lightly beaten

–  2 tsp. Vanilla ( I prefer the real thing )

Method:  In a large bowl add the applesauce.  Next crumble in the brown sugar and mix well.  Mix in the lightly beaten eggs (you can omit the egg yolks, your muffins will appear lighter in colour, however I kept them in).  In a seperate bowl, measure the following ingredients.

–  5 Cups All-purpose flour ( I usually use half all-purpose and half whole wheat, but I have no more left of the whole wheat today, Oooops).

–  3 tsp. Baking Powder

–  1 tsp. Baking Soda

–  1 tsp. Salt  (I did not use any salt, I do not feel it is necessary).

–  6 Small Bananas, mashed

–  1  1/2 Cups Buttermilk

–  1 Cup Wild Blueberries  (optional)

–  1 Cup Dark Chocolate Chips  (optional)

Method Part 2:  Mix the Flour, baking powder, baking soda and salt (if you are using) in the seperate bowl and combine with a wire whisk.  Add about a third of the flour mix to the wet mix (applesauce mix) and mix well.  Then add about 1/2 the mashed banana to this mix and mix well.  Continue in this manner, you will have more flour than banana so when the banana is gone, begin using the buttermilk and continue mixing it in the same manner, 1/3 Flour and about 1/3 buttermilk.   End with the buttermilk mixing under and over.  Batter should be slightly thick.  This recipe is doubled, so you can always cut it in half.  I like  using this doubled recipe because I seperate the batter into three bowls and I add 1 cup of wild blueberries in one bowl, 1 cup of dark chocolate chips in another bowl and I keep the last bowl just plain banana muffins.  This is your choice, and you can even add nuts, which I sometimes do myself.  Guess it all depends on your mood!  Spoon the batter into the prepared muffin tin with liners and bake in the oven for approx. 20 minutes.  I turn the pan after 10 minutes so they are baked evenly.  Insert a toothpick and they should come out clean, careful not to overbake as they will be dry.  These muffins have no butter in them so they are more dense and make sure you cool them completely, if you don’t when you remover the paper liners the muffin will stick to them.  Sometimes I do not care because they are sooooo good when you eat them right from the oven.  Once they are completely cool, I label a freezer bag and in the freezer they go to enjoy any time.  The plain muffins are great sliced in half and topped with 1 tsp jam or peanut butter.  

This is not the healthest of healthy but I do not eat them every day people think because there is buttermilk in them it is fattening, absolutely not!  in one cup of buttermilk there is 1 gram of fat.  Anyhow, enjoy them they are easy to make and a quick breakfast or snack idea.

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Spaghetti Squash

Had another great day.  Busy morning but made the time to head out and do some biking (forgot my camera!  😦  ).  Was a little cool but still the day was great.  Earlier I had cooked up a batch of spaghetti sauce so I could enjoy a “Spaghetti Squash” dinner this evening.   I will share the recipe.  I had been given this by my sister a few years back, and when she told me it would be served with squash I was not sure what that would taste like.  I am very happy to say that it is delicious, I think I even prefer this to the traditional pasta and sauce.   This is a great healthy recipe and would be a recipe diabetics could use as it is low in sugar.

SPAGHETTI SQUASH

–  1 lb Ground Chicken

–  2 Italian Sausages

–  2 Cloves Garlic minced

–  2 medium Carrots Grated

–  2 Celery Stalks finely chopped

–  1 small Onion Grated or finely chopped

–  2 cans diced Tomato (28 oz each)

–  1 can Tomato Paste

–  1 Tblsp.  Basil 

–  1 Tblsp. Oregano

–  2 Tblsp. Parsley

–  1/3 Cup Unsweetened Applesauce  (you can also use 1 Tblsp. sugar,  I prefer the applesauce, has great flavor for the sausages).

–  1 Large “Spaghetti” Squash

Method:  In a skillet cook the ground chicken and garlic.  In a saucepan boil some water.  Remove the casings from the sausages and tear them into tiny pieces and drop into the boiling water (this removes alot of grease from the sausages).  When the sausages are no longer pink and most of the oil is in the cooking water, remove from heat and add to the chicken garlic mixture in skillet.  Grate the carrot, finely chop the celery and onion and add to the skillet.  Cook for about 4-5 minutes.  In a Slow Cooker,  add the chicken mixture and turn on to low.  Add the 1 & 1/2 cans tomato (reserve the rest for another time and refrigerate), the tomato paste, and all the seasonings.  (If you are using fresh herbs, use about 1 Tsp. of each rather than 1 Tblsp.)  Add the Applesauce.  Stir to mix all the ingredients and let slow cook for 4 hours or more.  Stir every once in a while.

About an hour before serving dinner Prepare the squash.  Pre-heat oven to 350.  Slice the squash in half on the length.  Putting them in the microwave for about 25 seconds on high makes it easier to cut it in half with a long serrated knife.  Scoop out the seeds with a spoon.  Line a baking sheet with foil.  Put the squash halves on the baking sheet with shell facing up.  Bake for approx. 1 hour.  Check the squash, you do not want to overcook it, it should be slightly firm not too soft.  use oven mitts to handle the hot squash and shard it with a fork onto a serving plate.  Spoon on some hot sauce.  I also served some baked garlic pita chips.  A very simple and tasty meal.  Enjoy!

Sunday Mornings

       BUTTERMILK PANCAKES

Another recipe I wanted to share.  Woke up and was in the mood for pancakes (although these are not a breakfast item we have often, hahaha).

BUTTERMILK PANCAKES

–  2 Cups Flour (wholewheat, unbleached or all-purpose)

–  1 tsp. Baking Soda

–  2 Tblsp. Baking Powder

–  1 tsp. Salt  (or no salt)

–  2 Tblsp. Sugar  (or 1 Tblsp. brown sugar)

*Combine all the above ingredients in a large bowl and whisk together.

Add:

–  2 eggs

–  2 Cups Buttermilk

Mix well and add,

2 Tblsp. Melted Butter  (or 1/2 Tblsp. Melted Butter and 1-1/2 Tblsp. Unsweetened Applesauce)

Pour onto a hot griddle or pan and flip when the pancakes bubble slightly.

*My Tip:  I omit the salt (I do not feel it is necessary), I only use 1 Tblsp. of the sugar (and I use brown sugar), I also used 1/2 Tblsp. Melted Butter and 1 – 1/2 Tblsp. of Unsweetened Applesauce.  I like to change recipes up often, to make them a little more healthier, it’s just my choice.  Pictured are blueberries on top of my pancakes, another thing is to add them right to the batter, about 1 Cup.  Unfortunately I have some finicky eaters here, Oooops!   (Makes about 18 medium sized pancakes, you can cut the recipe in half if you wish)).