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This is like a dessert but you’d never know it looking at the ingredients! The consistency is somewhere between a thick yogurt and soft serve ice cream. 1 frozen banana 1 Tbsp milk 1/2 tsp vanilla extract Blend together until smooth. Use a blender that can handle ice cubes as the banana needs to be totally pureed! It may be easier to cut the banana in chunks before freezing. You could also add/substitute other frozen fruit – berries, mango etc. Another pumpkin hit! I was looking for something to use up the leftover pumpkin from a batch of Pumpkin Waffles and these turned out great! I think they’d also be great with a few chopped walnuts or pecans, but I specifically wanted something nut free to take to playgroup. And they’re dairy free! 1/2 cup raisins 1 1/2 cups whole wheat flour 1/4 cup packed brown sugar 1 tsp pumpkin pie spice 3/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 2 large eggs, lightly beaten 3/4 cup pumpkin puree 1/2 cup unsweetened applesauce 1/3 cup honey Preheat oven to 350F and grease a muffin pan. Put the raisins in a cup with hot water and let them sit while you get everything else ready. In a bowl, mix together the flour, sugar, spice, baking powder, baking soda, and salt. Make a well in the centre of the bowl and pour in the eggs, pumpkin, applesauce, and honey. Mix until just combined. Drain the water from the raisins and add to the mixture (add nuts now if you want to add those). Spoon in to the muffin pan. Cook for 18 minutes or until a toothpick comes out clean. This recipe comes from The Pioneer Woman, who I discovered a few years ago. A lot of her recipes are not so healthy but this one is great! 2 large eggs 1/2 tsp vanilla extract 7 Tbsp all purpose flour 2 Tbsp sugar 1 tsp baking soda 1/2 tsp salt 1 cup Greek Yogurt (I used plain 0%) Put the Greek yogurt in to a bowl and add the flour, sugar, baking soda, and salt. Stir until combined. In another bowl, whisk the eggs and vanilla together, then add them to the yogurt mixture. Stir until combined. Heat a pan with a little oil or butter and cook the pancakes in whatever size you want. I would suggest not too big – these are very light pancakes, almost like a crepe, so they can be tricky to flip! Yum! Great hot or cold – good for picnics too! 1 cup red lentils, rinsed in cold water and drained 2 cups water 3/4 cup grated cheddar cheese 1 carrot, peeled and grated 1 tsp Italian seasoning 1 egg, beaten 1/2 cup breadcrumbs Ground black pepper to taste Put the lentils and water in a saucepan and bring to the boil. Cover and simmer for 10-15 minutes until lentils are soft. Drain any excess water off. Mix in remaining ingredients. Grease a round 9 inch pan. Pour mixture in to pan, press in using the back of a spoon and cook at 375F for 30 minutes. Cool slightly and then cut in to wedges. Freezes well. Anything involving corn is always popular in our house! 1 cup creamed corn 2 large eggs 1/2 cup milk 2 cups all purpose flour 4 tsp baking powder 3/4 tsp salt 1 1/2 cups grated cheddar cheese 1 tsp ground cumin 1/2 tsp oregano Mix the corn, eggs and milk together in a bowl. Mix everything else together in another bowl. Mix the dry ingredients in to the wet ingredients and fold together. Add more milk (or more corn) if too dry. You can either make 24 mini muffins or 12 regular muffins – just spray the pans first. Bake at 430F for 9-12 minutes or until the tops spring back. Little hands couldn’t wait to get hold of this! She stuffs it in her mouth so fast, it’s a big hit. 1/4 cup butter, softened 1/4 cup brown sugar (I used coconut sugar) 1 large egg 1 cup applesauce 1/2 cup all purpose flour 1/2 cup whole wheat flour 1 tsp baking soda 1/2 tsp salt 1 tsp pumpkin pie spice Preheat oven to 350F. Grease a 8×8 pan. In a medium bowl, mix together the butter, sugar, egg, and applesauce until smooth. In another bowl, combine the flours, baking soda, salt, and spice. Stir the dry ingredients in to the wet, until well blended. Spread evenly in to the prepared pan. Bake for 25-30 minutes, until a toothpick comes out clean. I was on the hunt for something new for breakfast, so I gave these a shot and they were a hit! If you don’t own a waffle maker, you could cook them as pancakes. 1 1/4 cups all purpose flour 3 Tbsp brown sugar 1 1/4 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp ground cinnamon 1/2 tsp ground ginger 2 large eggs 1/2 cup milk 1/2 cup buttermilk (I use 1/2 cup milk with 1 tsp lemon juice, let stand for 5 minutes) 1/2 cup pumpkin puree 3 Tbsp unsalted butter, melted In a bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger. In a separate bowl, combine the remaining ingredients. Mix the dry ingredients in to the wet ones until smooth. In a preheated waffle maker, pour about 1/2 cup of batter in to the waffle maker and cook. Ours has a green light that goes on when it’s cooked. My daughter just eats them as is, however you could make sandwiches out of them too. They freeze very well, just pop them in the toaster or microwave when you’re ready to eat them out of the freezer. These are some tasty muffins! They did stick a bit to the liners so maybe next time I would try just coating the tins with a bit of butter and flour…. cleaning up muffin tins is my least favourite part of baking muffins! 2 cups all purpose flour 1/4 cup brown sugar (I used coconut sugar) 2 tsp baking soda 2 tsp cinnamon 1/4 tsp salt 2 cups grated carrot 1/2 cup raisins 1/2 cup chopped walnuts or pecans 1/2 cup unsweetened coconut 1 apple, peeled,cored and grated 3 large eggs 1 cup applesauce (replace 1/4 cup of this with liquid coconut oil if you wish) 2 tsp vanilla extract Preheat oven to 350 and prepare muffin tin. Makes around 18 muffins. In a large bowl mix together the flour, sugar, baking soda, cinnamon, and salt. Add the grated carrot, raisins, nuts, coconut, and apple. In another bowl, beat together the eggs, applesauce, and vanilla. Stir in to the dry ingredients until just combined. Spoon mixture in to muffin tin. Bake for 20 minutes, or until a toothpick comes out clean, then cool on a wire rack. An alternative to our favourite oat bars, the chia seeds add a great healthy touch. 1 1/2 cups old fashioned oats 1/2 cup whole wheat flour 1 Tbsp chia seeds 1/4 tsp cinnamon 1 apple, peeled and grated 1/2 pear, peeled and grated 1 small banana, overripe and mashed 1 egg, beaten 1 1/4 cup milk Preheat oven to 350F. Line a 7×11 baking tray with parchment. In a large bowl mix together oats, flour, chia seeds, cinnamon, apple, and pear. In a small bowl combine the banana, egg, and milk. Add the wet ingredients to the dry, and mix to combine. Pour mixture in to the prepared pan, bake for 45 minutes. Cool on a wire rack and slice. Keep either in the fridge or freezer. Handy to have as a side dish and so easy! 6oz small pasta shells 1 Tbsp milk 3/4 cup grated cheese 1 large egg Preheat oven to 350F and grease a mini muffin pan. This makes about 30 bites so the bigger the pan, the better! Cook the pasta according to the direction on the packet, and cool to room temperature. In a large bowl, beat the egg, add the milk, and grated cheese. Add the cooled pasta and mix it all together. Spoon in to the prepared pan, and bake for 15-20 minutes until starting to brown. You need to let these cool in the pan a bit before you take them out – maybe 10 minutes or so, otherwise they won’t set and will just fall apart when you take them out!
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Foto: Pinterest/Instagram BUNDEVE, komadići čokolade i glazura od cimeta spojeni u sočnim i jednostavnim jesenskim muffinima. Probajte im odoljeti, ako smijete! Zapravo, uopće im ne trebate odlijevati jer je ovaj recept zdrav i stvarno jednostavan. I još će vam dodatno zamirisati današnji dan. Ako vam dijete ne voli čokoladu ili cimet, nema problema. Ovaj recept je jednako ukusan ako napravite glazuru od vanilije. Trebat će vam: Za muffine: 1/3 šalice ulja 1 šalica smeđeg šećera 1/4 šalice mlijeka 1 žličica ekstrakta vanilije 1 i 1/4 šalice brašna 1/2 čajne žličice praška za pecivo 1/2 čajne žličice sode bikarbone 1/4 čajne žličice soli 1/4 čajna žličica mljevenog cimeta (opcija) TEKST SE NASTAVLJA ISPOD OGLASA 1 šalica konzervirane ili skuhane bundeve 1/2 šalice komadiće čokolade ili čokoladnih suzica Za glazuru: 1/4 šalice meda/javorovog sirupa/sirupa smeđe riže 1 žlica margarina ili rastopljenog kokosovog ulja 1/2 čajne žličice ekstrakta vanilije ili jedna čajna žličica cimeta. Priprema: Pećnicu zagrijte na 175 stupnjeva, a na lim poslažite košarice za mufffine. Pomiješajte ulje, šećer, mlijeko i vaniliju. U drugoj posudi pomiješajte brašno, prašak za pecivo, sodu bikarbonu, cimet i sol. Dodajte mokre sastojke i bundevu te dobro miješajte, da se smjesa sjedini, ali da ne postane previše gumenasta. Tad lagano umiješajte i komadiće čokolade. Košarice punite na dvije trećine, pecite oko 25 minuta, možete probati i čačkalicom jesu li gotovi. Potom ih ostavite da se dobro ohlade. Potom napravite glazuru tako da sve sastojke stavite u malu zdjelicu i zgrijete, te vilicom lagano prskajte po svakom kolačiću. U slast!