Apple Cheddar Muffins

2 apples

1/2 cup melted butter or oil

2 eggs

1 cup apple juice

1 1/2 cups whole wheat flour

1 1/2 cups white flour (or you can do all whole wheat)

1/2 cup flax-seed

2/3 cup sugar (I do a combo of white and brown)

4 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

2 cups grated cheddar cheese  (the sharper the cheese the stronger the taste)

Preheat oven to 375f. Peel, core and finely chop apples. In a large mixing bowl combine flours, flax seed, baking powder, salt, cinnamon and nutmeg; once mixed add cheese. In a medium bowl beat eggs, add apple juice, butter and apples. Transfer the wet ingredients to the dry and stir until just mixed. Transfer to muffin tins (makes 18) and bake for 20-25 minutes. Start toothpicking at 20.

Yummy!!

Morning Citrus Muffins

1 large orange (or 3-4 mandarin size)

1/2 cup plus a bit orange juice*

1 egg

1/4 oil

3/4 whole wheat flour

3/4 white flour (or you can do all whole wheat)

1/4 cup flax-seed

2 tsp baking soda

1 tsp baking soda

1 tsp salt

Preheat oven to 375f. Chop the orange (with the rind) into 1/8ths and add to a blender or food processor with the 1/2 cup orange juice, egg and oil. Blend until smooth but not frothy. In a large mixing bowl combine the remaining ingredients and make a well to add the orange mixture. Stir until just combined; if you find it a tich to thick this is where the “bit” more of orange juice comes in handy. Scoop into muffins tin (makes 12) and bake for 15-20 mins. Start checking at 15 with the toothpick.

Enjoy!

Countdown to Christmas Day 26

Over the fall and winter (and in particular over the holidays) I seem to have an abundance of apples and oranges in my fridge and my girls will only eat them so many days in a row! I often use the apples or oranges with my pork recipes or in a smoothie for a snack but another great use for them is muffins! I like to give my girls a muffin (or half a muffin) instead of a granola snack as I believe it satisfies their tummies more and I know what is in them. They are also great for quick breakfasts over the busy holidays and great to have on hand for surprise holiday house guests!!

I have had 2 recipes on hand for a few years that I have altered over time to make a little more healthy. I tend to substitute whole wheat flour for white flour, brown sugar for white sugar and I always add at least 1/4 flax-seed to everything. I like to use recipes that have less sugar and more natural sweeteners (fruits) or find ways to do it. Honey is also an excellent alternative to sugar however; the measurements may vary so I always recommend a few “test runs” before serving them to guests.

I have yet to try  making the muffins gluten-free but would love to hear if you have altered your recipes to do so. I have used sugar alternatives (ie: splenda) for baking as my grandfather was diabetic and this is what his doctor recommended if sugar had to be used. I will say it did tend to change the taste a bit but with the right mix still tasted delicious!

I will post the recipes in 2 separate posts so they are easier to find in future!!

Happy Baking!!