I found this on one of my favorite food blogs. Problem is that I can’t remember which! (sorry)
This is a healthy, yummy muffin recipe!
Pumped Up Muffins
1 cup old fashioned oats
1 cup whole wheat flour
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup applesauce
1 can pumpkin
1 tbsp. ground flax seed
1 tbsp. brown sugar
1 tbsp. (dark) chocolate chips (divided evenly)
Combine ingredients in a bowl (leave out chocolate chips at first). Grease muffin pan with cooking spray and evenly distribute the muffin mix into each cup. Stick chocolate chips on top. Bake at 375* for 25-30 minutes.
Each muffin has 180 calories and 7 grams of fiber!
Baked Whole Wheat Cake Donut Recipe
Adapted from Hodgson Mill Whole Grain Baking as printed in The Arizona Republic on 4/30/08.
Position a rack in the center of the oven. Preheat oven to 350 degrees. Generously coat a donut pan with cooking spray. In a large bowl, whisk together and set aside:
- 1 cup plus 2 tablespoons whole-wheat pastry flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
In another large bowl, use an electric mixer to beat together until frothy:
- 1/2 cup sugar
- 1/3 cup plus 1 tablespoon unsweetened applesauce or canned pumpkin puree
- 1/3 cup plus 1 tablespoon low-fat buttermilk
- 1 large egg
- 1 1/2 teaspoons canola oil
- 1 teaspoon vanilla extract
Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spoon mix until just combined. Do not overmix. Use a pastry bag or large plastic bag to pipe the mixture into the donut pan. Alternatively, spoon the batter into the molds, but the finished donuts may not appear as even.
Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges. Cool in the pan on a wire rack for 5 minutes. Run a knife around the inside of the molds to release the donuts. Invert the donuts on the rack and cool completely, or enjoy warm.
The donuts can be eaten as is, sprinkled with powdered sugar or cinnamon sugar or decorated with your favorite icing and chopped nuts and/or candy sprinkles.
Makes 6 large donuts with 178 calories, 2 grams of fat, 5 grams of protein, and 3 grams of fiber per donut.
I love me some oatmeal in the morning, especially since the weather is changing. I found this recipe and I MUST try it!
Carrot Cake Oatmeal
(from Eat Me, Delicious)
1/2 cup rolled oats
1/2 cup soy milk
1/2 cup water
1/2 cup of grated carrot (I think this might’ve been 1 carrot?)
pinch of salt
1 tsp vanilla
1 tsp brown sugar
2 tbsp nonfat plain yogurt
1 tsp maple syrup
1 tbsp chopped pecans
1 tbsp shredded unsweetened coconut
Combine the rolled oats, soy milk, water, carrots and salt in a saucepan. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes. When oats are done, stir in vanilla and brown sugar.
While oats are cooking make “icing” by blending 2 tbsp of non-fat plain yogurt with 1 tsp maple syrup. Toast pecans in the toaster oven for a few minuteS (watch carefully).
Pour oats into a bowl and top with coconut, pecans and icing.
Homemade “Instant” Oatmeal Mix
(from Angie’s Pangies)
6 cups quick-cooking oats
1 1/3 cups nonfat dry milk powder
1/4 cup sugar
1/2 cup brown sugar, packed
1 teaspoon salt
1 tablespoon ground cinnamon
1 cup chopped dried fruit, optional
In a large bowl, combine the ingredients. If you prefer a smoother, less chewy oatmeal grind the mixture in a blender or food processor until the oatmeal is cut into smaller pieces. The longer you allow the oatmeal to process, the smoother the oatmeal will be. Leaving some larger pieces will give it some texture.
Store in an airtight container, or a zippered bag in a cool dry place for up to 6 months.
To prepare oatmeal: Shake mix well and measure 1/2 dry oatmeal into bowl, add 2/3 cups water, and microwave for 2-3 minutes.
Or on a stove top, in a saucepan, bring water to a boil; slowly stir in 1/2 cup mix.
Cook and stir over medium heat for 1 minute.
(from The Cookbook Junkie)
1 cup flour
1 ¼ cups oats
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon cinnamon
1/3 cup oil
½ cup sugar
½ cup packed brown sugar
2 bananas mashed
1. In a bowl, combine flour, oats, baking powder, salt, and cinnamon, mixing well.
2. In another bowl, combine oil, sugars, eggs, and bananas, mixing well.
3. Combine mixtures and pour into greased muffin tins.
4. Bake at 400 degrees for 20 minutes.
Makes 1 dozen.