We use Hodgson Mill 50/50 wheat/white baking flour for added whole grain nutrition.
These recipes are simple and delicious for breakfast, snacks, or dessert!
Banana
Muffins
1¼ cups flour
¾ cup wheat germ
¼ cup milled flaxseed
2½ teaspoons baking powder
½ cup brown sugar
½ teaspoon cinnamon
1 cup mashed bananas
1¼ cups flour
¾ cup wheat germ
¼ cup milled flaxseed
2½ teaspoons baking powder
½ cup brown sugar
½ teaspoon cinnamon
1 cup mashed bananas
½ cup milk
2 beaten eggs
2 beaten eggs
¼
cup vegetable oil
½ cup chopped nuts (not recommended for children under 3)
Combine first six ingredients in large bowl. Wisk together bananas, milk, eggs, and oil. Add to dry ingredients, stirring just until moistened. Stir in nuts. Spoon into greased muffin pan and bake at 400° for about 20 minutes. Yield: 12
Cream Cheese Carrot or Pumpkin Muffins
1 cup cooked, pureed carrots or pumpkin
1-3/4 cups flour
1 cup sugar
1/2 cup milled flaxseed
1-1/4 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/8 teasoopn allspice
1/8 teaspoon nutmeg
1 egg
1/3 cup vegetable oil
Filling:
8 oz. softened cream cheese
1 egg
1/4 cup sugar
Combine flour, sugar, flaxseed, baking soda, and spices in a large bowl. Wisk together pureed veggie, egg, and oil in a small bowl. Add to dry ingredients and stir until moistened. Spoon into greased muffin pan, filling each 1/3. In another small bowl, beat the filling ingredients until smooth. Drop about a tablespoon into the center of each muffin cup. Cover with remaining batter. Bake at 350° for 20-25 minutes. Refrigerate leftovers.
Blueberry Muffins
Pumpkin Bread
Zucchini Bread
½ cup chopped nuts (not recommended for children under 3)
Combine first six ingredients in large bowl. Wisk together bananas, milk, eggs, and oil. Add to dry ingredients, stirring just until moistened. Stir in nuts. Spoon into greased muffin pan and bake at 400° for about 20 minutes. Yield: 12
Cream Cheese Carrot or Pumpkin Muffins
1 cup cooked, pureed carrots or pumpkin
1-3/4 cups flour
1 cup sugar
1/2 cup milled flaxseed
1-1/4 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/8 teasoopn allspice
1/8 teaspoon nutmeg
1 egg
1/3 cup vegetable oil
Filling:
8 oz. softened cream cheese
1 egg
1/4 cup sugar
Combine flour, sugar, flaxseed, baking soda, and spices in a large bowl. Wisk together pureed veggie, egg, and oil in a small bowl. Add to dry ingredients and stir until moistened. Spoon into greased muffin pan, filling each 1/3. In another small bowl, beat the filling ingredients until smooth. Drop about a tablespoon into the center of each muffin cup. Cover with remaining batter. Bake at 350° for 20-25 minutes. Refrigerate leftovers.
Blueberry Muffins
Pumpkin Bread
Zucchini Bread
Breakfast
Cookies
Snacks
Meals
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danielle@fullcirclechild.com
©Copyright 2009 Danielle Schreck, Full Circle Child
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