Yesterday I baked! For the first time in months! I forgot how much I love healthy baking. And these muffins are healthy and delicious. High-fiber, high-protein, all-natural, and fairly low-glycemic (coconut sugar crystals are a low-glycemic sugar alternative). Use organic ingredients whenever possible. This recipe is adapted from this one at Deconstructing the Home.
Make them! Make a double recipe and freeze them so you’ll always have them in the freezer waiting for you to enjoy when you need a healthy quick breakfast.
This recipe is not gluten or dairy free, but could be easily made either/or with simple substitutions. For gluten free, simply replace the whole wheat pastry flour with more almond flour and make sure your oat bran is certified GF if you are super sensitive*. For dairy free, simply replace the yogurt with soy or coconut yogurt.
1/2 c whole wheat pastry flour
1/2 c oat bran
1 1/2 c almond meal flour
1/4 c brown sugar
2/3 c coconut sugar
1 Tablespoon baking powder
¼ teaspoon of salt
½ Cup yogurt (use Greek yogurt for extra protein)
2 eggs (or three if your eggs are small yard eggs like mine were)
1 ½ teaspoons almond extract
1 c almond milk (or other milk version)
1 c fresh or frozen blueberries
2/3 c sliced almonds
1) Preheat oven to 350. Grease your muffin pans, or line with paper liners.
2) Mix together all dry ingredients in a sizable bowl.
3) Add all the wet ingredients to the dry and stir until they are all well-mixed. The batter will be quite thick.
4) Now fold in the blueberries and almonds.
5) Place batter into muffin pans. If using paper liners, fill each 3/4 full (for 18 muffins). I like to make heftier muffins, so I omit the liner papers and fill the pans generously (for 12 muffins).
6) Bake 20 – 25 mins, keeping watch, until tops are golden and a toothpick comes out clean.
In progress today are…
a felted French Press Cozy knitting project…
a potting project…
and Mom’s famous corn dip… which she tells me actually came from Miss Una… It’s yummo. If you want to try it out here’s the recipe:
Miss Una’s Famous Corn Dip
Mix all ingredients and serve with corn chips…easy!
What are you working on today ?
Happy Thursday everyone! I hope you are having a wonderful week so far. I have had quite a fun week; I spent the first part of the week celebrating my husband’s birthday and getting to hear one of my favorite bloggers EVER speak at Baylor’s chapel (she even featured my school in a blog post!)
The middle of the week has found me preparing for the season of Lent. I love this season so much because I feel as though it has a way of reawakening and refocusing my spirit on God. Do any of you participate in this season? I am giving up chocolate this year. It will definitely be difficult because I seem to find a way to have some nearly every day!
Finally, my friends and I were able to surprise a dear friend with a small birthday celebration last night. It feels so good to make someone’s day! Here are some pictures of the cake I made her. It’s a strawberry cake with a basket-weaved, butter cream icing. I had some leftover royal icing daisies that I made this summer, and I used them to top the cake. It reminds me of spring, and with the 70-80 degree weather we have been having, it couldn’t be more fitting!
This is the story of how THIS:
I spent the ENTIRE day of the party baking my lil’ tail off. Thank goodness Fran showed up to help a couple of hours early because I honestly don’t know what I would have done without her!
Heart Cake Pops
We had to get creative with these cake pops when the original red candy melts didn’t work out. I had never made cake balls before this, so I should have known I was shooting big to make heart-shaped-cake-pops. Together, Fran and I were able to improvise, and this is the result. I won’t bore you with the details of what it took to get to this point; instead I’ll just tell you that I received surprisingly good feedback from the people that ate them!
Fudgy Brownie Hearts with fresh Raspberry Buttercream
These were my favorite of the bunch. The original recipe had the audacity to suggest I whip up brownies from scratch (didn’t it know how much I had to do?!?). Instead I went for a box mix, but still used the recipe’s fresh raspberry butter cream icing. WHOA. That icing was amazing. I saved some so that I can top it on some gluten free cupcakes in the very-near future.
Valentine ‘Conversation Heart’ Chocolate Bark
These were super easy, festive, AND gluten free! Somehow I never got around to trying any, but I heard it was VERY rich.
Sugar Cookie Pinwheels
These were a definite splurge in the baking process. Who makes homemade pinwheel sugar cookies when there are a thousand other things to worry about? I do. That’s who. They didn’t turn out as pretty as the original recipe. I didn’t have the right kind of sprinkles, and my red icing only got as far as pink, but I was still happy with them in the end.
Funfetti Cupcakes with Buttercream Icing & Pink Rice Krispies Treats
I think you should know that this ENTIRE party idea started with the thought that I would really like to make rice krispies treats for Valentine’s Day and dye them pink. The rest was history. Thank the krispies.
Pink Peanut Butter Hugs
Just cause. I cheated and bought a box mix of peanut butter cookies, died the mix pink, and stuck a Hershey’s hug on top. Inspired by this post.
I also made this fun popcorn confetti mix, but the only picture I got was the one at the very top. It was really tasty though!
Phew! There you have it. I think I have had enough Valentine festivity to last me… about a year! HA! Did you do anything fun and festive for Valentine’s Day this year?
Happy Saturday everyone! I just wanted to let you all know that my cake decorating hobby/outlet/contribution to the world is officially moving over to youfrillme! In 2011, $209 was donated to the International Justice Mission through Cake Jubilee (which is a miracle considering how busy I was with school, making it hard to find the time to bake). This year, Cake Jubilee has already raised $50! The move to youfrillme will make things easier for me because I won’t have to worry about keeping up another separate blog. Check out the Cake Jubilee page under “categories” to learn more about the cause, and subscribe to the rss feed! Also, send me an email through the contact form on our new “contact” page if you need any information.
Another Saturday, another order for Cake Jubilee! For this order, my only stipulation was that they needed to be pink and green so I got to have fun with my own creativity! I found these cute, pink and green flower petal cupcake sleeves, and built my ideas around them. I baked strawberry cupcakes with almond-butter cream icing and white cupcakes with strawberry filling and almond-butter cream icing. I used sugar sprinkles and pearl sprinkles that matched the pink and green icings. Frilling!
Recently my friend Lauren, who just so happens to be engaged to a Frenchman (so romantic!), came to visit me, and we spent an entire day cooking some traditional French dishes. It was so FRILLING that I simply had to share!
For lunch: Salad Lyonnaise
This is a classic French salad made up of frisee greens (we had to substitute for another green), bacon, a poached egg, and mustard vinaigrette. Try this recipe if you are interested. I loved it because it tasted wonderful, was filling, and there are essentially no simple sugars involved!
We also had our own miniature wine tasting. Only three of the five wines pictured here are actually French because the local grocery store didn’t have a whole lot of French options. However, they were all delicious!
Before dinner, we had an Aperitif, which is a French tradition of snacking before the actual meal. Our Aperitif included a mixture of olives and cheeses, tomatoes and rice crackers. We paired it with a French red wine and red wine blend. I could get used to this custom!
For Dinner: Poelee de Saint-Jacques et gambas
YUM! This shrimp dinner was absolutely FRILLING. We served it with Jasmine rice and a white wine. We also added Tony’s cause we’re both from Louisiana, and we just couldn’t help ourselves! Get the recipe here.
For Dessert: Mousse Au Chocolat
For dessert, we made Julia Child’s chocolate mousse, and it was TO DIE FOR. Seriously, I ate it for breakfast AND lunch the next day. And the day after that, I rushed home from school, left all of my things in the car, and ate the last of it straight out of the dish. Seriously – SO GOOD.
All in all, we had a wonderful night together making some great traditional French dishes and enjoying each other’s company. We decided that French people are able to eat such rich, delicious foods so often because the food isn’t the focus, but rather, it’s about the people you share it with. LOVE.
Here’s to hoping your Saturday is filled with delicious food and delicious people!
One of my favorite go-to, recipes to cook with a simple and fast meal are these spicy fries. First of all, I love spicy food A LOT. I’m talking, i-love-for-my-mouth-to-BURN, I love spicy food so much. Also, these are a fun way to FRILL up a simple meal when you might not be in the mood for a bunch of prep work. Recipe below!
This week, Cake Jubilee had the opportunity to whip up some cupcakes for a baby shower. The theme was a sort of monkey/jungle vibe so I decided to make my own monkey and banana cupcake toppers to add some extra frills. Jump on over to this old post to learn how to make your own homemade cake topper. Have a very happy Saturday, and don’t forget to like our new Facebook page if you haven’t already!
I’ve always been a snacker; I just can’t go without eating between meals. If I don’t snack, I become major grumps and feel physically bad as well. Not too long ago, the doc justified my needing-to-eat-as-soon-as-I’m-hungry when he expressed his concern over my low blood sugar. When I gave examples of my go-to snacks, he kindly pointed out that I was partaking in too much carbs and not enough fats or protein. Not only is this not good for anyone, but for someone with low-blood sugar, it’s a recipe for major crash and burn energy levels.
So recently I went to Fran, who is a pro at healthy living and is also the ultimate vegeater, and she provided me with a list of ten healthy snacks, all with a good balance of carbs, protein, and fats. Yesterday I went to the grocery store and stocked up on all of the ingredients I would need. I ALWAYS have a snack between every meal, so I was absolutely frilled to have so many options.
Fran suggested that I prepare my snacks in small containers in advance. I’m often in a hurry and running out the door to class when I grab my snacks. Prepping snacks in advance help ensure that I’m not tempted to give in to more convenient, but less healthy snacking.
There was no way I couldn’t share with the rest of our youfrillme friends, so here you go! Also, just fyi, I will use the gluten-free version of multiple food items on this list.
Each of these snacks have a good balance of carbohydrates, fat, and protein. I can just feel my body thanking me for being so good to it!