BRAN FLAX MUFFINS

The first time I made these muffins was quite a long time ago! I discovered the recipe from Bob's Red Mill (on the back of a package of ground flaxseed meal). I was homeschooling all 3 of our boys at the time. Besides teaching them, I spent a lot of my time cooking and baking and writing here on my blog.

Fast forward, quite a few years, and our youngest is in the final 5 weeks of his high school career! Even though we haven't homeschooled for four years, he is once again doing "school at home" during the COVID19 pandemic. On the plus side, I have been baking more, and am doing some more posting on my neglected blog!

I made these yummy muffins yesterday and realized that I had never included this in my recipe collection on 2 Make Ends Meet before! So here you go!

BRAN FLAX MUFFINS (adapted from Bob's Red Mill recipe)

    1-1/2 cups Unbleached Flour
    3/4 cup Flaxseed Meal
    3/4 cup Oat Bran (or old fashioned oats chopped fine in food processor/coffee grinder)
    1 cup Brown Sugar
    2 tsp Baking Soda
    1 tsp Baking Powder
    1/2 tsp Salt
    2 tsp Ground Cinnamon
    1-1/2 cups Carrots finely shredded
    2 Apples peeled & shredded (can substitute 1 cup of applesauce)
    1/2 cup Raisins (optional) -- I did not include
    1 cup Chopped Nuts (optional) -- I did not include
    3/4 cup Milk
    2 Eggs beaten
    1 tsp Vanilla Extract

Instructions:

1. Mix together flour, Bob's Red Mill Flaxseed Meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.
2. Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. DO NOT OVER MIX.
3. Fill muffin cups 3/4 full. Bake at 350 degrees F for 15-20 minutes.
Yields 12 muffins or 24 mini muffins.

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Banana Blueberry Mini Loaves with a new twist!

During this time of "Stay at Home" orders, I've been baking more, and have been discovering some old favorites!  

I clipped this recipe off of a bag of Pillsbury flour years ago!!  

I made it back then but I thought I would tweak it a bit seeing as I am trying to cut back on sugar, and I also love using coconut oil in my cooking and baking.  

I am posting the original recipe first, and scroll down how I have changed it up a bit...with great results, I must say!

  

Banana Blueberry Mini Loaves (original recipe)

1 c. sugar
1/2 c. oil
1 c. (2 med.) mashed ripe bananas
1/2 c. plain yogurt
1 tsp. vanilla
2 eggs
2 c. Pillsbury Best all-purpose or unbleached flour
1 tsp. baking soda
1/2 tsp. salt
1 c. fresh or frozen blueberries, unthawed

Heat oven to 350 degrees. Grease and flour bottoms only of three 6 x 3 1/2 inch loaf pans. In large bowl, beat together sugar and oil. Add bananas, yogurt, vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in blueberries. Pour into greased and floured pans.Bake at 350 degree oven for 40-50 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans. Cool completely. Wrap tightly and store in refrigerator. 3 (12 slice) loaves.
Tip: Recipe can be baked in 9 x 5 inch loaf pan. Grease and flour bottom only of pan. Bake at 350 degrees for 60-70 minutes or until toothpick inserted in center comes out clean.


This is how I made it:

Banana Blueberry Mini Loaves and Muffins

2/3 c. sugar
1/2 c. coconut oil
1 c. (2 med.) mashed ripe bananas
1/2 c. plain greek yogurt
1 tsp. vanilla
2 eggs
2 c. unbleached flour
1 tsp. baking soda
1/2 tsp. salt
1 c. fresh or frozen blueberries, unthawed

Heat oven to 350 degrees. Grease the bottoms only of two 6 x 3 1/2 inch loaf pans and one 12 ct. mini muffin pan. In large bowl, beat together sugar and coconut oil. Add bananas, yogurt, vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Gently stir in blueberries. Pour into greased and floured pans.Bake at 350 degree oven for 40-50 minutes or until toothpick inserted in center comes out clean for the mini loaves.
Bake 20 - 25 minutes for the mini muffins.
Cool 5 minutes; remove from pans. Cool completely.
PRINT

Enjoy with butter (optional, but delicious)!!

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Very Easy Scones

I originally posted this recipe almost 10 years ago to the day!  Wow!  Time flies!  I decided to update my post with some new pictures.  I hope you will enjoy this super easy recipe!

My mom has been making these scones for many years now.  I am not even sure where the recipe came from, but they are much healthier than most, because they use canola oil, instead of butter.

They are quick to make too, and you can have fresh scones in a snap!!!!
I know that these could easily be customized with fresh berries!  I plan on experimenting using coconut oil in place of canola oil, one of these days!!

Very Easy Scones
2c. Flour
2 T. sugar
2 tsp. baking powder
1/3 c. canola oil
2/3 c. milk

Stir dry ingredients together.

Mix oil and milk and stir into dry ingredients.

Form dough into a flat circle and cut into wedges.  (The nutrition info is figured on 12 wedges.)

Sprinkle with cinnamon sugar, if desired. (Adds more calories, not figured in.)

Place on cookie sheet and bake for 12 minutes at 400*F.

Yummy!  Served best when warm!!

I would love to know if you have tried this recipe, and what you would add to "make it your own"!!

This recipe is also posted here at SparkPeople

Click here for a printer-friendly version of Very Easy Scones. Pin It

Buttermilk pancakes...for a Snow Day!!!

Wow!  This hardly ever happens....

a SNOW DAY!!!!!

My boys were very excited to learn they did not have to go to school this morning...we are used to snow in Minnesota, and the road crews are very good at getting snow cleared from streets, highways and freeways...but sometimes there is just TOO much that comes at the wrong time (or right time, depending who you ask)...

In celebration of all of my boys being home, I thought I should make pancakes.  I use my "good old" Betty Crocker cookbook for the recipe.  Today I decided to do the buttermilk variation.

(Did you know you can make your own buttermilk?  Just put a tablespoon of vinegar in your 1 cup measuring cup, and fill the rest with milk...voila!  Buttermilk (really "sour milk" but your pancakes...and your boys...won't know the difference).

Here is the recipe as I made it today (doubled) for 3 hungry boys (and me)...

Buttermilk Pancakes
*2 eggs
*2 cups flour
*2 cups "buttermilk" (2 cups milk minus 2 T. + 2 T. vinegar)
*2 T. sugar
*2 tsp. baking powder
*1 tsp. baking soda
*1/4 c. vegetable oil
*1/2 tsp. salt
Beat eggs until fluffy.  Add the rest of the ingredients and mix well.  Pour 1/4 c. onto a hot griddle...flip when the "bubbles" pop. 

Ready when sides of pancake are "dry".

Serve with maple syrup, or *homemade syrup, when you realize you don't have any maple syrup!!!

*homemade syrup (mix 1 1/2 c. brown sugar, 3/4c. water, and 1 T. butter, in a sauce pan over medium heat.  Stir constantly for a few minutes...)

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Easy and Yummy Homemade Granola

This is one of my favorite recipes, and after not having made it for a long time, I am so glad I made some for Christmas gifts this year.  I had a little left over for myself, and just made a second batch already!
Yum, it is so good!  My favorite way to eat it is like a little mini parfait...plain Greek yogurt (Chobani and Fage are my favorites), homemade raspberry jam, and granola sprinkled over the top....FABULOUS!!!!  I often have this for breakfast, but most of the time I enjoy it before bed!  :)

The granola recipe came from an old Better Homes and Garden magazine.  It is called "Down to Earth Granola".  I often make it exactly as written, but make some changes if I don't have all of the ingredients on hand (mainly I will substitute other nuts in place of sliced almonds, or leave out the raisins/craisins when I don't have any in the cupboard)!

Down to Earth Granola
*4 cups old-fashioned oats (not the quick cooking variety)
*1 1/2 c. sliced almonds
*1/2 c. brown sugar
*1/2 tsp. salt
*1/2 tsp. cinnamon
*1/4 c. vegetable oil
*1/4 c. honey
*1 tsp. vanilla
*1 1/2 c. raisins or dried cranberries

Preheat oven to 300*.  Mix oats, almonds, brown sugar and salt in a large pan.  (I use my large deep dish pizza pan.)  In a small sauce pan, stir together the oil and honey over low heat, until warm.  Stir in the vanilla.  Carefully pour the oil mixture over the oats mixture.  Stir to coat the oats, and spread out evenly in the pan. 

Bake at 300* for 38 - 40 minutes.  Stir after 10 minute intervals.  Watch carefully the last 5 minutes, so your granola doesn't get too dark.  After granola is cool, add raisins or dried cranberries, if desired.
(I used chopped pecans, when I was out of sliced almonds.  Yummy, too!)
Store in glass jars (because it looks so pretty)!  Haha!  :)

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I am linking this post to: Tasty Tuesday, Tempt My Tummy Tuesday Pin It

Apple Breakfast Bread

I decided to try another recipe using Designer Whey Protein Powder.  My kids seem to be "starving" all of the time and I thought that adding a little protein powder to snacks and/or breakfast foods might help curb the hunger a little!!!  :)

I made the Apple Breakfast Bread.  You can print the pdf file from Designer Whey.

Apple Breakfast Bread
*1/2 c. butter
*1 c. sugar
*2 eggs
*1 1/2 c. flour
*1/2 c. Designer Whey French Vanilla
*1 tsp. baking soda
*1/2 tsp. salt
*1 tsp. ground cinnamon
*1/2 tsp. ground cloves
*2 apples--peeled, cored and chopped

Preheat oven to 350*.  Lightly grease an 8x4 inch loaf pan.  Mix butter and sugar til smooth & creamy.  Add eggs.  Mix.  In separate bowl, mix the dry ingredients.  Mix into butter mixture until moistened.  Fold in apples.  Place mixture into loaf pan.  Bake 1 hour, until toothpick inserted in center comes out clean.  ***Note...I would check this at 55 minutes.  My loaf got a little dark at 60 minutes.  Cool in pan for 15 minutes before removing to a wire rack.
The review:  2 out of my 3 boys tried it and liked it pretty well.  One comment was the apple pieces were too big.  I think it would be good with applesauce instead of apple chunks next time!

You can often find coupons for Designer Whey on their website.


This post is linked to:
*A Southern Fairy Tale
*Tempt My Tummy Tuesday at Blessed With Grace
*Balancing Beauty and Bedlam  
*Tuesdays at the Table Pin It

Easy French Toast Bake

My sister, brother in law and niece were able to come in town at the last minute.  I invited them over for brunch after church along with my parents too.  I wanted to make something that I could put together the night before and bake right before we ate.  I thought about an egg bake, but have a couple of fussy eaters in my house that would turn their noses up at it.  :)  So, I thought about surprise pancakes, but didn't know if we would be ready to eat as soon as the pancakes were, so I decided on a French Toast Bake.  That was a great idea.  Easy. Tasty. Satisfying.

Easy French Toast Bake
*loaf of french bread (or any other bread)
*10 eggs
*2 cups milk
*1 tsp. vanilla
*2 T. sugar
Slice bread into approx.1/2 inch slices (I didn't measure...lol).  Arrange the slices on the bottom of a 9 x 13 inch pan.  Layer a second layer of slices on top of the first.  Mix eggs, milk, vanilla and sugar in a mixing bowl until well mixed.  Pour the egg mixture over the bread slices so that every piece has been covered.  Cover with plastic wrap and place in the refrigerator overnight (or at least 2 hours).

Preheat oven to 350* and bake for 30-35 minutes until golden brown.  

 

Serve with fruit and diced ham, if desired.  We also had powdered sugar or maple syrup for a little sweetener!  :)

This post is linked to *A Southern Fairy Tale

*Tempt My Tummy Tuesday at Blessed With Grace

*$5 Dollar Dinners 

*Balancing Beauty and Bedlam 

For a printable version of this recipe, click here. 

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Crock Pot Chunky Applesauce

Well, this recipe that I am about to share is so easy, you really don't even need a recipe!  The results are so nummy though, that I will share the steps for you.  :)


Crock Pot Chunky Applesauce
*8 apples, approximately, or however many you would like to use.  I used Jonathan apples.  Apples that are best for cooking will soften for applesauce easier than other apples.  Peel, core and slice the apples into chunks. 

Sprinkle brown sugar to cover the apples.

Sprinkle the apples with cinnamon.

Add a little water to the crock pot.  1/4 cup was all I added for the amount of apples I used.  You might not even need to do this step.  I just wanted to add a little moisture before I started.  Cook on low for 6 - 8 hours.

Obviously the longer you cook them, the softer they will get.  They will also break down and you can mash them if you would like.  We like them chunky.  It is like apple pie without the crust.  MMMM!!!

 For an extra little treat, pour a little cream over the top!  :)
If you would like a smoother consistency, feel free to puree them in your blender.  Better yet, if you have one of those cool little "blenders on a stick", puree it right in the crock pot!  These apples go really well also, with the Surprise Pancakes that we love to make at our house.


Enjoy!!

This post is linked to:  Life As Mom, Crock Pot Recipe Exchange and The Life of a Novice!



Update 9/2011--thanks for visiting from Family Balance Sheet!  I am pleased to have you here!  Don't miss any new postings by subscribing here to e-mail updates.  You can also find extra postings at Facebook and/or Twitter.  Have a fabulous day!  :) Pin It

Very Easy Scones

My mom has been making these scones for many years now.  I am not even sure where the recipe came from, but they are much healthier than most, because they use canola oil, instead of butter.

They are quick to make too, and you can have fresh scones in a snap!!!!
I know that these could easily be customized with fresh berries!  I plan on experimenting using coconut oil in place of canola oil, one of these days!!

(This post has been updated on March 23, 2020.)

Very Easy Scones
2c. Flour
2 T. sugar
2 tsp. baking powder
1/3 c. canola oil
2/3 c. milk

Stir dry ingredients together.

Mix oil and milk and stir into dry ingredients. 

Form dough into a flat circle and cut into wedges.  (The nutrition info is figured on 12 wedges.)

Sprinkle with cinnamon sugar, if desired. (Adds more calories, not figured in.)

Place on cookie sheet and bake for 12 minutes at 400*F.

I would love to know if you have tried this recipe, and what you would add to "make it your own"!!

This recipe is also posted here at SparkPeople

Click here for a printer-friendly version of Very Easy Scones. Pin It

Oatmeal Peanut Butter Breakfast Cookies--from Eat Better America

I love getting recipes from Eat Better America.  I received an e-mail from them yesterday morning and had to try this recipe for Oatmeal Peanut Butter Breakfast Cookies before the day ended.  Very nummy!  AND good for you.  I have written about Eat Better America before, because they take familiar recipes and "healthify" them.  I always think it's a great idea to make a recipe a little healthier, as long as it doesn't take away from the taste.  Now, I had never tried the original recipe for this breakfast cookie, but I would have no need to, as the "healthified" version is fabulous on it's own.

Oatmeal Peanut Butter Breakfast Cookies

Prep Time:20 min

Start to Finish:50 min

makes:12 Servings

Nonstick cooking spray
1/2 cup mashed banana (about 1 large)
1/2 cup chunky natural peanut butter (unsalted and unsweetened)
1/2 cup honey
1 teaspoon vanilla
1 cup rolled oats
1/2 cup whole wheat flour
1/4 cup nonfat dry milk powder
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 cup dried cranberries or raisins

1  Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

2  Using a ¼-cup measure, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.

3  Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

***I made the recipe, just as stated, with one minor adjustment.  I did not have raisins or craisins on hand.  I used semi-sweet chocolate chips instead.  (Okay, so that part isn't "healthified", but nobody complained. ;))  I also made most of the cookies smaller, as I would rather have a couple smaller cookies than one big one.
Enjoy!!
For a printer-friendly version, click here. Pin It

Easy and Frugal Surprise Pancakes

These are one of my family's favorite meals!  For awhile, this was part of our Sunday evening dinner routine.  The fun part about this recipe, is that it is from my Home Economics class in 7th grade!  Well, since I am 40-something, this recipe is from 30 years ago!  If you remember Pannekoeken Huis restaurants, you will remember a similar recipe for pannekoekens.  The waitresses, dressed in their cute little uniforms, would dash through the restaurant calling "Pannekoeken"!  They did this, so the pannekoeken would still be slightly puffed when it reached your table.

You don't need to dash through your kitchen when you make these.  Unless you really want to... ;)
Here is the easy, easy recipe.  I have tried to use less butter in the pan when making this, but my pancakes end up sticking to the glass.  Maybe non-stick would work.  I'm not sure.  If you have a great secret to cut out some of the butter, I would love to hear your ideas.

Here's the recipe:
Surprise Pancakes
Preheat oven to 450*
Put 2 tbsp. butter (or margarine, I guess) in an 8" square pan.
Place the pan in oven, until butter is melted.  (I always just microwave for 20 seconds or so, until melted.)
Mix:
1/2 cup flour
1/2 cup milk
2 eggs

Pour mixture into the pan.

I have doubled the recipe, and am using a 9x13 pan.

Sprinkle with cinnamon (or nutmeg).  We prefer cinnamon.

Bake for 15 minutes at 450*.

Starting to puff up in the oven!

Remove from oven and make sure your kids see how fun it looks right away!

Ready to serve!!!

My favorite topping for this is fresh strawberries with a little powdered sugar.  Maple syrup, homemade applesauce, peaches, etc. would all be wonderful too.

I usually double this recipe and pour in a 9X13 pan, when making this for our family of 5.
This post is linked to:
$5dollardinners.
Gooseberry Patch Blog

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Healthy Homemade Granola Bars

These have become a favorite in our house.  I found the recipe on the Designer Whey protein website.  They are a great alternative to store bought granola bars.  They are also healthier for you and your family.

Here is a link to the recipe, Healthy Homemade Granola Bars
This is what I did:
2 cups rolled oats (I have made them with quick cooking also, and that worked out fine)
3/4 cup packed brown sugar
1/2 cup wheat germ
3/4 tsp. ground cinnamon
1/2 cup all-purpose flour (whole wheat would probably be great!)
1/2 cup French Vanilla Designer Whey protein powder
3/4 cup raisins (optional)
3/4 tsp. kosher salt
1.2 cup honey
1 egg, beaten
1/2 cup canola oil
2 tsp. vanilla extract

Preheat oven to 350 degrees.  Grease a 9 x 13 pan.  Mix dry ingredients.  Make a well in center and add liquids.  Mix well, use your hands if needed.  Pat the mixture evenly into pan.  This can be sticky!!!  :)  Bake for 30 minutes (watch this...I baked for 25 min. and that was good).  Cool for 5 minutes and cut into bars while still warm, or they will be too hard to cut, if you wait too long.



Last time I made them, I didn't have raisins, so I added chocolate chips.  HUGE hit with my family!  :)  I would also recommend checking them at 25 minutes, as this was enough baking time for mine.

Designer Whey can be expensive.  They often have coupons available however, check here.
This post is linked to Balancing Beauty and Bedlam Pin It

Buttermilk (Kefir) Pancakes

Well, not only am I excited that my kefir making was a success, but I used it in place of buttermilk in my pancake recipe this morning.  My boys and I loved it!  The original recipe is from Betty Crocker, but here is how I made them today:

"Buttermilk" Pancakes
1 egg (substituted 1 T. white vinegar---did you know you could do that??)
1 cup white flour (can use whole wheat-healthier)
1 cup plain kefir (or buttermilk)
1 T. brown sugar (or white)
2 T. melted butter (or canola oil-healthier)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt

Beat all ingredients together, until smooth.  I added a little milk to thin the batter a little.  Heat griddle to 375 degrees.  Prepare as you would any pancakes.

I served these with lingonberry preserves from Ikea.  Wow!  That was good!!  :)

This post is linked to $5 dollar dinners Pin It

Easy Brunch Oven Omelet

Thank you Betty Crocker!!!!  I made the Brunch Oven Omelet from Betty Crocker's Cookbook/40th Anniversary Edition for brunch this morning.  It was so easy to mix together and then bake!  Best of all, it was a hit with my family (the ones that eat eggs that is...)!!!
The link to the recipe is Brunch-oven-omelet-with-canadian-bacon.  The recipe in the book does not have canadian bacon.  I omitted the green onions also.  This is how I made the eggs this morning (which is actually half of the original recipe).
Brunch Oven Omelet
8 eggs
1/2 cup milk
1/2 cup sour cream (I used regular, you could probably use light or fat-free)
1 tsp. kosher salt (just shy of this is good)
2 T. butter

Preheat oven to 325 degrees.  Place ingredients in a mixing bowl, minus the butter.  Beat until smooth.  Place butter in casserole dish. ( I used my 2 qt. corning ware.  You could also use an 8x8 inch glass dish.)  Melt butter in microwave.  Pour in egg mixture.  Bake for 30-35 minutes or until eggs are set and puffy. Pin It