Lemon Grain Muffins

Yet, another one of my recipes that I conjured up that taste a lot better than it looks.  What can one expect in the kitchen of a mad scientist? 

I wanted to create a breakfast muffin that would taste good and be healthy at the same time.  I did not want to use white flour, regular granulated sugar, oil, or eggs.  For some while now I have been converting back to the days when I a lot differently, more on a healthier note-so this recipe is an example of my newest creation.  Lemon Grain Muffins. These muffins came out moist and the lemon flavor just adds something special to the almond flour.

Ingredients:

Zest and juice of one Lemon

3/4 cup Splenda (or a sweetener you use)

1/2 cup unsweetened applesauce

2-No Egg (2 t. egg powder and 4 T. water)

2 teaspoons vanilla 

2 teaspoons baking powder

1 teaspoon baking soda

pinch pink salt

1-5.3 oz. Plain Greek Yogurt

Stir all of this together than add:

1 3/4 cup Almond Flour

1/4 cup Flax Seed Mill

1/2 cup of Wheat Bran

Stir just enough to get everything mixed together.  Do not over mix.

Use a larger muffin pan and place the larger paper cups inside of them.  I also spray the paper cups with a cooking spray.  Use a scoop and fill the muffin pan.  Bake on 350 for 30 minutes. Test with a tooth pick and if needed cook an additional 5 minutes.

Other Recipes you may want to try

Spicy Cauliflower Cakes

Homemade Apple Butter

Homemade Farmers Cheese

Homemade Lasagna

Homemade Black Bean Burgers

Italian Pizza

Low Sodium Sandwich Wraps

Almonds Health Benefits

Cranberry Holiday Bread with Spread

(Revised from my original recipe)

I can almost promise you that this will become a recipe you will love to give as gifts. It also goes great with coffee in the morning or with tea.  

( I chop my cranberries and nuts up in the Food Processor but you can leave them chunky if you choose)

Ingredients:

2/3 cup chopped nuts (walnuts, pecans, almonds, whatever you like)

2/3 cup chopped cranberries (I like Cran-Cherries)

3/4 cup unsweetened applesauce

1/2 cup canola oil

1/2 cup dark brown sugar

2 teaspoons baking powder

1 teaspoons baking soda

2 egg whites

1 teaspoon vanilla

1 cup all-purpose flour

1/2 cup almond flour

1/4 cup wheat bran

1/4 cup flax seed meal

Instructions:

Mix your ingredients together in a bowl.  Lightly spray a loaf pan with cooking spray.  Bake on 350 degrees for 50 minutes to an hour.

The Spread

1 small container low fat cream cheese

1/4 cup chopped nuts

1/4 cup chopped cranberries

Mix together until well blended

Apple-Carrot Cupcakes

If you like apples and you like carrots putting them together is a like a beautiful marriage. The flavors just go so good together.  I actually came up with recipe by accident but I am glad I did because they really are good.  You can top them with powder sugar like I did in the picture or you can use a vanilla or Cream Cheese frosting.

Apple-Carrots Cupcakes

Peel and core 2 apples and 2 carrots.  Place them into a food processor until they are chopped to the consistency you like.

Mix all of your dry ingredient together:

1 1/4 cup Flour

1/4 cup Milled Flax Seed

1/2 cup Quick Cooking Oats ( I ground my into a flour)

1/4 cup Organic Coconut

1 cup Brown Sugar

3 teaspoons Sodium Free Baking Powder

2 teaspoons organic cinnamon

Stir everything together and set aside. 

In a separate bowl mix your wet ingredients:

2/3 cup Almond Milk

1/4 cup Canola oil

3 egg Whites

1 teaspoon Vanilla Extract

Slowly merge the two bowls of ingredients together being careful not to overwork the batter. Place paper cups into your muffin pan and lightly spray the paper cups with a cooking spray to make sure your muffins do not stick. Fill the cups 3/4 full and bake for 25-30 minutes at 350 degrees.  After the cupcakes have cooled you can either dust them with powder sugar or frosting them with vanilla or Cream Cheese icing.