Hi folks. Use your favorite oatmeal muffin recipe, or the recipe on the oatmeal box works great, or even a muffin mix package. Y'know you can substitute yogurt for the butter/margarine to reduce the fat content. And I've been substituting splenda for the sugar with fine results, splenda is made from cane sugar and processed like decaf made from sugar but without the sugar carbs.
Next time add a scoop of protein whey powder -- I checked with manufactuer and was informed that the whey powder does not lose any nutritive properties when heated. And I'm adding flax seed to increase the fiber content. Add applesauce to make a muffin texture much lighter with only a hint of sweetness, this might help entice your young'uns to enjoy home-made muffins as a healthy snack. Enjoy. Twang.
I see that you "experiment" with baking, as do I, and I think we can share some ideas. I am just way behind on so much work, but will check with you later, if not today.
Is that a cake turntable in the photo? It almost looks like mine, but that could not be possible.....may need to clean my screen.....!
Hi susan, it is a big cake plate, but not a turntable. I put it on a pedestal so they were afraid to move around & I quickly caught the photo - all three a total of 20 pounds.
I've been baking a lot lately and making my own treats to help me stay on a healthy meal regime, now I'm able to pass up bakery dessert items.
If you like to substitute applesauce in your recipes, you should also try canned pumpkin! Twang.
Twang, that must be a very big cake plate, or they are very small...! Are they puppies, still. When I first saw this photo, it reminded me of how little new-born opossum were....twelve would fit into a teaspoon. No, I did not read it in a cookbook, thank goodness.....National Geographic.
If you are a fan of muffins, I will make it a point to post some recipes. I have develped some that you might enjoy, less sugar, more fiber with dried fruit/ nuts.
You are so right about the yogurt, too, it is my secret to banana bread, and you are really hitting the mark with the pumpkin. I have some projects in the works using baked sweet potatoes.....always better in the kitchen than the chemistry lab! Later, Susan
Mix together dry ingred: Betty Crocker's 17oz pkg of peanut butter cookie mix only, Marie Callendar's cornbread 1 cup of pkg mix only, 2 cups old fashioned oatmeal, 1/2 cup wheat germ, 1/2 cup flax seed, 1/3 cup powdered protein whey, 1/2 teasp baking powder, 1 teasp cinnamon, 1 cup mixed reeces pieces & choc chips (optional).
Mix together wet ingred: 2 eggs + 2 egg whites, 1 cup applesauce, 6oz lite yogurt vanilla flavor, 1/2 cup orange juice.
Mix wet & dry together. Then add 2/3 cup HOT water & mix thoroughly & let mixture sit for a five minutes for oats to absorb water. Spray cupcake liners & fill 2/3 full, bake 350F, cupcakes for 20-25 minutes. Makes 3 dozen. Refrigerate or freeze. Warm 10 seconds in microwave.
In large bowl, mix together these dry ingredients: 3 cups oats (long cooking whole grain, not instant cook) 1 1/2 cup flour (cornbread mix or wheat flour) 1/2 cup flax seed 2 scoops of protein whey powder 1 teasp baking soda 1 teasp baking powder 1/2 teasp salt - optional 1/2 teasp ground nutmeg 1 teasp ground cinnamon 2 cups extras (any combination of more flax seed, wheat germ, raisins, chopped nuts, choc morsels)
In medium size bowl, mix together these wet ingredients: 1 1/4 cup yogurt (lite lowfat yogurt, or low fat milk, low fat sour cream) 1 cup applesauce (or canned pumpkin or the flavored pie filling - great as dinner muffins) 2 egg whites 1 teasp vanilla
Pour wet into dry and blend thoroughly. Add 2/3 cup HOT water or fruit juice & mix thoroughly, let mixture sit for five minutes for oats to absorb water. Place cupcake liners in pans, use butter spray on cupcake liners (prevents sticking) and fill 3/4 full.
BAKE 350F, Cupcakes 20-23 minutes, Large Muffins 28 minutes, and cake pan 33 minutes. Test as it bakes with toothpick, all ovens are different so as usual test so these do not overbake or the bottoms will become too brown. Makes 3 dozen. Refrigerate or freeze. Warm 10 seconds in microwave.
Poppy Seed Lemon Muffins/Cake - whatever you decide to bake it in. I mixed mine all by hand, no electric mixer, it was quick enough to mix. Preheat oven to 350degreesF.
In a large bowl, blend these 5 dry ingredients together: One box Pillsbury Lemon Moist Supreme w/pudding 1/3 of 16oz pkg Marie Callendars cornbread mix 2 cups oats old fashioned whole grain 1/2 cup flax seed 1 teaspoon baking powder
In another bowl thoroughly mix these 6 wet ingredients together: 2 eggs plus 2 egg whites 1 cup milk 1 6oz container Lemon Creme yogurt Light Fat Free Yoplait 1 12.5 oz can Solo poppy seed filling juice of one lemon 1/2 cup hot water
Pour wet into dry and blend thoroughly. After batter is prepared, use butter spray on the paper muffin liners or in the cake pan, whatever you decided to use, and pour into bakeware. Cupcakes bake for 23 minutes, Large Muffins bake for 28 minutes, and cakepan bake for 33 minutes. Test as it bakes with toothpick, all ovens are different so as usual test so these do not overbake or the bottoms will be too brown.
Enjoy a healthy muffin! Show your kids the Lemon cake mix & they will think it's a sweet treat.
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