Zucchini Yogurt Multigrain Muffins - AKA Sugar-Cinnamon Muffins

I renamed these muffins so my children would eat them. ;)  They gobbled them up!  And my picky husband even loved them!  I originally got the recipe from AllRecipes.com here: http://allrecipes.com/Recipe/Zucchini-Yogurt-Multigrain-Muffins/Detail.aspx  and then modified it based on what I had on hand.

Ingredients:

1 1/2 cups all-purpose flour

3/4 cup whole wheat flour

[In place of the all-purpose flour, I used 2 packets of Low Sugar Maple & Brown Sugar instant oatmeal ground up in food processor, 1 1/2 cup whole wheat flour, 3/4 cup Pecan flour, 1/4 cup ground flaxseed]
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg (I omitted this because I was out)
3 eggs
1/2 cup vegetable oil
1/2 cup unsweetened applesauce (I used 1/2 apple grated in food processor)
1 cup plain yogurt
1 cup white sugar (I omitted)
3/4 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini (shredded in food processor and then patted down with paper towels to remove some of the liquid)
1 cup shredded carrots (shredded in food processor)
1/2 cup chopped pecans or walnuts (optional)
1/2 cup raisins (optional)

Directions

1.Preheat oven to 400 degrees F (200 degrees C). Lightly grease 24 muffin cups.  (I made 24 mini muffins and 8 mini loaves)
2.In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans, and raisins. Scoop into the prepared muffin cups.
3.Bake 18 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.  (I baked the mini muffins for 10-11 mins. and the loaves for 12-15 minutes)

These were so increbibly delicious.  The last addition I made to the mini loaves was I sprinkled cinnamon-sugar on top before baking.  This made them more appealing to the kids, but since I omitted the sugar originally I didn't feel so bad about adding the small amount of sugar to the top.  Very moist and good!!!  A great way to sneak in some veggies!

Light Sour Cream Coffee Cake

I made this straight out of my current issue of Taste of Home and it is sooo yummy! Just had to share...still need some work on posting those "healthy recipes"! :}

Ingredients

• 2 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 eggs, beaten
• 1 cup (8 ounces) reduced-fat sour cream
• 1/2 cup vanilla yogurt
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 
  STREUSEL:
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 2 tablespoons butter, melted
• 1 teaspoon ground cinnamon

Directions

• In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, sour cream, yogurt, butter and vanilla. Stir into dry ingredients just until moistened.
• In a small bowl, combine the streusel ingredients. Spoon half of batter into a 13-in. x 9-in. baking pan coated with cooking spray; sprinkle with half of streusel. Top with remaining batter and streusel. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Place pan on a wire rack to cool. Yield: 20 servings.

White Chocolate Popcorn

Another hit from the other night was the White Chocolate Popcorn. It is also super easy to make.

Ingredients:

microwave popcorn

white chocolate squares (use the pre-cut 2 oz. squares found on baking aisle)

When it’s just me and Wade, I use a 100-calorie small popcorn packet and (1) 2 oz. square of chocolate. That’s a perfect amount for just us. Or you can use a regular size packet of popcorn and (2) 2 oz. squares, which will serve 4+ people.

Directions:

• Pop the popcorn according to directions.
• Melt the white chocolate square in the microwave 30 seconds at a time (usually 3 times). I also cut up the square before I put it in the microwave, so it melts easier and more even.
• Put half of popped popcorn in a plastic tub with lid.
• Pour half of melted chocolate over the popcorn.
• Pour rest of popcorn on top and remaining melted chocolate on top of that.
• Cover tub with lid and shake it up good to evenly distribute the chocolate.
• Pour all of it out and onto wax paper.
• Let sit for about 10 minutes to dry.
• Enjoy and be prepared to be addicted!

I used this as Halloween treats for Tate’s preschool teachers and will use them as little Christmas gifts for our neighbors. It’s easy to put in plastic goodie bags with a cute ribbon.

Cappuccino Muffins

My college suitemate made these when we visited them in Oklahoma. They were yummy!

Espresso Spread-
4 ounces cream cheese--cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

Muffins-
2 cups All purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup milk
2 tablespoons instant coffee
1/2 cup butter or margarine melted
1 egg-beaten
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

In a food processor or blender, combine the spread ingredients; cover and process until well blended. Cover and refrigerate until serving. In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl stir milk and coffee granules until coffee is dissolved. Add butter, egg and vanilla; mix well. Stir into dry ingrediens just until moistened. Fold in chocolate chips. Fill greased or paper lined muffin cups two thirds full. Bake at 375 degrees for 17-20 minutes or until muffins are done. Cool for 5 minutes before removing from pans to wire racks. Serve with expresson spread.

Makes about 14 muffins and 1 cup of spread

Caramel Corn

Here is the Caramel Corn from Angie's Shower. Enjoy!

3 large bags microwave popcorn
2/3 c. Karo
1 tsp. salt
1 tsp. vanilla
1 c. butter (use real butter, not margarine)
2 c brown sugar
1 tsp soda

Pop bags of popcorn according to instructions on bag and remove all loose kernels. Divide popcorn in ½ and put into 2 large roasting pans (disposable ones work great!)

In a large saucepan combine Karo, salt, vanilla, butter and brown sugar. Bring to a boil. Reduce heat to medium and boil for 5 minutes, stirring constantly. Remove from heat and add soda. Mix well and pour ½ of mixture over each pan of popcorn. Stir. Bake at 250 for 1 hour, stirring every 15 minutes. Once it’s finishes, stir a few more times until it is completely cooled.