Veggie Spice Muffins

Veggie Spice Muffins

Ingredients:

  • Cooking spray
  • ½ cup of shredded Carrot and Zucchini
  • 1 large egg, lightly beaten
  • 2 tablespoons canola oil
  • ¼ cup plain whole milk greek yogurt
  • ¼ cup of unsweetened applesauce
  • ½ teaspoon of vanilla extract
  • ¼ teaspoon of cinnamon
  • ¼ teaspoon of ground ginger
  • 1 cup of the master muffin mix ( 1 ½ cups of flour, 2 cups of white whole wheat flour, ¾ cup wheat brain, 4 teaspoons baking powder, 1 teaspoon baking soda, and ¾ cup of brown sugar). This mix makes 5 cups of mix which is enough for 5 batches of muffins. Store the left overs in a plastic zippered bag in the freezer for one month.

Directions:

  1. Preheat oven to 400 F (200 C) spray 24 mini muffin pan with cooking spray. Pat the carrot and zucchini dry with paper towels.
  2. In a bowl, beat together the egg, oil, yogurt, applesauce, vanilla, spices and carrot/zucchini mixture. Add the muffin mix and stire until just evenly moistened. The batter will be thick.
  3. Spoon the mix into the pans. Bake until the muffins are golden and toothpick inserted comes out clean. (about 13 minutes).

Submitted by Amanda M.

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Spinach and Cheese Frittata Bites

Spinach and cheese Frittata Bites

Ingredients:

  • Olive oil cooking spray
  • 1 teaspoon of Olive Oil
  • 2 packed cups of baby spinach
  • 3 large eggs, lightly beaten
  • 1 tablespoon of whole milk
  • ¼ teaspoon of minced fresh oregano (this made it REALLY good)
  • salt and ground pepper
  • 2 tablespoons of crumbled goat cheese

Directions:

  1. Preheat the oven to 350 F (180 C). Spray 24 cup mini muffin pan with cooking spray
  2. In a frying pan over medium heat, warm the oil. Add the spinach and saute until it releases its liquid (about 2 mins). Drain, squeezing to remove the liquid then chop finely.
  3. In a bowl whisk together the eggs, milk, oregano, a pinch of salt and pepper and the cooked spinach. Divide the mixture evenly among about 12 of the mini muffin cups (they should be almost full). Scatter the cheese on top.
  4. Bake the frittatas until the centers are set and the edges are browned and pulling away from the edges (about 15 minutes). I put them under the broiler for a few minutes to brown the tops.

Submitted by Amanda M. 

Mac & Cheese Bites

Mac & Cheese Bites ( We also recommend you try to use Sarah’s Mac and Cheese recipe but follow the rest)

Ingredients:

  • Olive Oil cooking spray
  • ½ cup whole wheat elbow macaroni
  • 1 ½ teaspoons of butter
  • 1 ½ teaspoons of flour
  • ¼ cup of whole milk or breast milk
  • ½ cup sharp white cheddar cheese
  • 1 tablespoon of grated parmesan cheese
  • 1 large egg, beaten

Directions:

  1. Pre heat the oven to 375 F. (190 c), spray a 24 cup mini muffin pan with cooking spray.
  2. Cook the macaroni like you would any pasta.
  3. In the same sauce pan over medium heat, melt the butter. Add the flour and whisk until smooth. Slowly add the milk while whisking constantly, until smooth. Continuing to whisk, slowly add the cheese until smooth. Add the macaroni to the cheese sauce and stir to combine. Add the egg to the pasta and mix well.
  4. Spoon the pasta mixture into about 12 of the muffin cups. Bake until crisp and browned around the edges and bubbling (about 10 mins).
  5. Store in a the refrigerator for three days or freeze for up to 3 months.

Submitted by Amanda M.