Secret ingredient muffins....

James wanted to have muffins in the morning so he can eat them on the way to work. He likes the size of Costco muffins but they are horrible for you.

I broke out my Deceptively Delicious cookbook by Jessica Seinfeld and got cooking. We made Applesauce Muffins and Peanut Butter Banana Muffins. They both have the secret ingredient of pureed carrots! I think the Peanut Butter Banana Muffins are the best tasting ones that I have EVER made! I loved that I got to not only use my shiny red mixer, but also my shiny silver food processor.





Applesauce Muffins

1 1/2 cups all purpose flour (I used organic whole wheat)
1 cup old fashioned oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon (I used a Tablespoon)
1 cup unsweetened applesauce
1/2 cup non-fat skim milk
1/2 cup carrot (or butternut squash) puree
1/2 cup packed brown sugar
1 large egg

I mixed all of the ingredients in the mixer, although the real instructions are much more elaborate. I used a jumbo muffin pan, paper baking cups with non-stick spray and it made 6 good sized muffins. I baked them at 400 degrees for 20 minutes.

Peanut Butter and Banana Muffins

1 cup packed brown sugar
1/2 cup peanut butter (I used crunchy)
1/2 cup carrot (or cauliflower) puree
1/2 cup banana puree (I used two large, very ripe bananas)
1 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon salt
1 large egg white (I used the whole egg)

Again, I added all of the ingredients at the same time although the original recipe is picky about sifting and order. Since the first recipe only made 6 muffins, I doubled the recipe. I used paper baking cups sprayed with non-stick spray and it made a dozen good sized muffins. Bake at 350 for 15-20 minutes.


Both of these muffins can sit at room temperature for 2 days or can be wrapped individually and frozen for up to a month.

Enjoy!

Chewy Peanut Butter and Apple Cookies

I had peanut butter and apples and figured somewhere there must be a cookie recipe combining them...I found one at cooks.com.

I broke out the SRM (shiny red mixer)and mixed away. I used a cookie scoop and they turned out very chewy and perfect even in my crap oven.






Mix:

3 tbsp. butter
3/4 cup peanut butter

Add:

1/2 cup whole wheat flour
2 egg whites
2 tbsp. skim milk
1/2 tsp. baking soda

Add:

1/2 cup whole wheat flour
3/4 cup quick cooking rolled oats
1 medium apple (peeled and diced - 3/4 cup)

The recipe looked a little blah, so I added the following:

1 Tablespoon vanilla
1/2 cup brown sugar
1 Tablespoon cinnamon


Stir until mixed; drop by tablespoons onto ungreased cookie sheet; flatten slightly.
Bake at 350 degrees for 12-14 minutes. These freeze well.

I used a cookie scoop and it made 22 cookies.