Sunday, February 17, 2008

Snow day!


Well, the snow has struck again! This time we had a special day to be home as a whole family. So far, we've been enjoying warm comfort foods & it looks like that's going to continue for the rest of the day! For breakfast, we had my two favorite kinds of muffins: blueberry lemon and applesauce oatmeal! I love the hidden nutrition in these muffins, too! Of course, they're from my new cookbook: Deceitfully Delicious.


Applesauce Muffins
Topping:
2/3 c. old-fashioned oats
1/4 c. brown sugar
1 tsp. cinnamon
2 T. trans-fat-free soft tub margarine

Batter:
1 1/2 c. flour
1 c. old fashioned oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. cinnamon
1 c. unsweetened applesauce
1/2 c. skim milk
1/2 c. squash or carrot puree
1/2 c. brown sugar
1/4 c. canola oil
1 large egg

Preheat oven to 400. Coat a 12 cup muffin tin with paper baking cups.
Stir together ingredients for topping and set aside.
For the batter, combine flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl. In another bowl, mix applesauce with milk, vegetable puree, sugar, oil, and egg with a wooden spoon. Add the flour mixture and stir slowly until just moistened. Don't overmix!
Divide the batter evenly among the muffin cups. Top with streusel mixture. Bake until the topping is lightly browning and a toothpick comes out clean when inserted, about 18-20 minutes. Serve warm or store in an airtight container.

Blueberry Lemon Muffins
1/2 c. brown sugar
4 T. trans-fat-free soft tub margarine
1 c. lowfat lemon yogurt
1 c. blueberries (I used frozen whole blueberries)
1/2 c. squash puree
1 large egg
2 tsp. pure lemon extract
1 tsp. grated lemon zest
2 c. flour
1/4 c. flaxseed meal
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350. Coat a 12-cup muffin tin with paper baking cups.
In a large bowl, beat the sugar and margarine with a wooden spoon. Stir in yogurt, blueberries, squash puree, egg, lemon extract, and lemon zest.
Add the flour, flaxseed meal, baking powder, baking soda, and salt. Stir just to combine, but don't overmix. Batter will be lumpy.
Divide the batter among the cups. Bake until the tops are lightly browning and a toothpick comes out clean when inserted into the middle, about 13-16 minutes. Turn muffins onto a cooling rack.
Store in an airtight container or wrap and freeze for up to one month.

**I love the texture the flaxseed meal add! It's so good for you, too!

Better run, time to make spaghetti for supper! Then it's movie time with the family on this snowy night!

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