1 C rolled oats
1 C unsweetened applesauce
1/2 C milk
1 egg
1 tsp vanilla
4 TBS butter or coconut oil, melted
1/3 C sugar
3/4 C whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/2 C dried cranberries/raisins (optional)
Preheat oven to 375. Line a 12 cup muffin tin with liners or grease the muffin cups. Set aside.
In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aswide.
In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt (and berries if using). Make a well in the center and pout in the applesauce mixture. Stire until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other m uffin batters but no fear, carry on!
Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothipick unserted in the cneter comes out clean. Don't overbake or the muffins will be dry.
Remove the muffins to a rack and cool completely. Once cool, I place 6-9 muffins in a large freezer Ziploc bag, suck all the air out, and seal the bag, and freeze.
Monday, June 18, 2018
Summer Garden Vegetable Soup
3 medium zucchini, chopped into bite sized pieces
4 medium tomatoes, chopped into bite sized pieces
2 TBS fresh parsley
1 tsp dried basil (or 1 TBS fresh)
2 TBS butter
1 medium onion, chopped
1/4 C flour
1 tsp salt
1/4 tsp pepper
3 cuts low sodium chicken broth
1 tsp lemon juice
1 (12 oz) can evaporated milk
1 1/2 C frozen or fresh corn
1/4 C freshly grated Parmesan cheese
In a large pot, melt butter over medium heat. Add zucchini, basil, parsley, and onion and saute, stirring occasionally, for 2-3 minutes. Add flour, salt and pepper, and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn.
Bring the soup to a boil and reduce the heat to medium0low. Cover the soup and summer until the corn and zucchini are tender. Stir in the cheese just before serving.
4 medium tomatoes, chopped into bite sized pieces
2 TBS fresh parsley
1 tsp dried basil (or 1 TBS fresh)
2 TBS butter
1 medium onion, chopped
1/4 C flour
1 tsp salt
1/4 tsp pepper
3 cuts low sodium chicken broth
1 tsp lemon juice
1 (12 oz) can evaporated milk
1 1/2 C frozen or fresh corn
1/4 C freshly grated Parmesan cheese
In a large pot, melt butter over medium heat. Add zucchini, basil, parsley, and onion and saute, stirring occasionally, for 2-3 minutes. Add flour, salt and pepper, and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn.
Bring the soup to a boil and reduce the heat to medium0low. Cover the soup and summer until the corn and zucchini are tender. Stir in the cheese just before serving.
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