Parmesan Sticks

Ingredients:

1 tablespoon active dry yeast
1 cup warm water
2 1/2 cups unbleached white flour
2 tablespoons olive oil
1 teaspoon sugar
1 teaspoon sea salt
1 stick of butter, melted
Parmesan cheese

Instructions:

Place the yeast in a mixing bowl. Add the warm water and stir until the yeast is completely dissolved. Mix together the flour, salt and sugar in a separate bowl. Add the oil to the yeast and gradually add the flour mixture. Mix until the dough becomes stiff.

Once the dough is stiff place it on a floured surface. Knead until the dough become smooth. Grease a bowl with a little oil on the bottom and up the sides. Roll the dough into a ball and place it in the prepared bowl.

Cover with a towel and allow to sit 30 minutes. Dough should double in size.

Preheat the oven to 350 degrees.

On a floured surface roll the dough out with a rolling pin to form 2 circles about 12 inches wide. Brush the dough with the melted butter.

Sprinkle with the Parmesan cheese. Cut into 2 inch strips. Place the strips on a cookie sheet. Bake 18 minutes or until golden brown.

Ingredients:

2 cups oat flour
1 teaspoon baking soda
1 teaspoon aluminum free baking powder
1/4 teaspoon sea salt
1/3 cup cocoa powder
2 teaspoon cinnamon
1/2 cup sucanat or rapadura

1 free range or organic egg
1/4 cup coconut oil or melted butter
1/4 cup organic milk
1 teaspoon vanilla
1 banana, mashed
2 tablespoons chocolate syrup
Non stick cooking spray
Powered sugar

Instructions:

Mix together the flour, baking soda, baking powder, salt, cocoa powder and cinnamon in a large mixing bowl. In another bowl mix together the sugar, oil, milk, egg, vanilla, chocolate syrup and banana.

Be sure to mix these together well so the egg is completely mixed in. Pour the flour mixture into the banana mixture.

Mix until all the dry ingredients are completely moistened. Spray a muffin tin with a non stick cooking spray.

Preheat oven to 350 degrees. Fill each muffin cup 2/3 full of the batter. Bake 15 minutes or until a toothpick inserted in the center comes out clean. Dust the tops with powdered sugar and allow muffins to cool before removing.

What You Need:

1 C boiling water

2 tsp baking soda

1 1/4 C whole wheat flour

1 1/4 C all purpose flour

2 tsp ginger

1 1/2 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp nutmeg

1/2 tsp sea salt

2 tsp aluminum free baking powder

1/4 oil or melted butter

1/4 C cream cheese

1/2 C sucanat or rapadura

1 extra large egg

1/4 C molasses

How to Make It:

Place the baking soda in a bowl. Add the boiling water and stir until the baking soda is just dissolved.

Sift together the flours, ginger, cinnamon, cloves, nutmeg, salt and baking powder in a large bowl.

In a separate bowl place the oil, cream cheese and sugar. Beat with an electric mixer on medium speed until well combined.

Place the mixer speed on low and slowly add the molasses while beating.

Add the baking soda paste and the flour mixture. Beat on low until just combined. Add the egg and beat until all the ingredients are moistened through.

Preheat the oven to 350 degrees. Prepare a muffin tin by spraying lightly with a non stick cooking spray. Fill the muffin cups 2/3 full of the batter.

Bake 20 minutes or until the top of the muffins spring back when lightly touched.

What You Need:

1 1/2 C whole wheat flour

3/4 C whole wheat pastry flour

4 tsp aluminum free baking powder

1/2 tsp sea salt

2 C carrot puree

1/4 C maple syrup

1/3 C organic milk

1/4 C  oil or melted butter

2 tsp vanilla

1/2 C sunflower seeds

1/2 C raisins

How to Make It:

Sift together in large mixing bowl the flours, baking powder and salt. In a separate bowl place the carrot puree.

Add the maple syrup and stir well. Pour in the milk, oil and vanilla being sure to stir well to incorporate all the ingredients.

Pour the liquid into the dry ingredients and mix until just moistened. Gently fold in the sunflower seeds and raisins.

Preheat oven to 400 degrees.

Spray a muffin tin generously with a non stick cooking spray. Pour the batter into the muffin cups filling them 3/4 full.

Bake 18 minutes or until brown on top and a toothpick inserted in the center comes out clean.

Use the blender or food processor to make the carrot puree.  Start with a couple of medium size carrots and then add one carrot at a time until you have 2 C.  If the carrot puree is runny decrease the liquid ingredients by half. 

3/4 C sucanat or rapadura

2 tsp aluminum free baking powder

1/2 tsp sea salt

1/4 tsp cinnamon

1 C organic milk

1/4 C oil melted butter

2 T lemon juice

1 egg

1 tsp grated lemon rind

1 tsp vanilla extract

1 1/3 C frozen blueberries, unthawed

How to Make It:

Preheat oven to 375 degrees.

Spray muffin tin cups well with a non stick cooking spray.

In a small mixing bowl stir together the milk, oil, lemon juice, egg, lemon rind and vanilla extract.

In a large mixing bowl combine the flour, sugar, baking powder, salt and cinnamon.

Pour the liquid mixture into the flour mixture and stir until just moist.

Fold in the blueberries.

Pour batter into the muffin cups filling each 3/4 full.

Bake 20 minutes or until golden brown.

Using extra large eggs can cause your muffins to be a little runny.  If using extra large eggs increase the flour by adding 1 T to the batter.  This will ensure the muffins turn out just right.

What You Need:

3/4 C organic milk

1/2 C oil or melted butter

1 T orange peel

1 egg

2 C whole grain flour

1 C raspberries, fresh or frozen, chopped

1/3 C sucanat or rapadura

1 T aluminum free baking powder

1/2 tsp sea salt

1/2 C pecans, chopped fine

1/2 C brown sugar

1/4 C all purpose flour

2 T melted butter

How to Make It:

Mix the milk, oil, orange peel and eggs together in a large mixing bowl being sure that all ingredients are blended together well.

With a wooden spoon stir in the flour, sugar, baking powder, and salt. Be careful to not over stir the batter it will be slightly lumpy.

Fold in the raspberries.

In a small bowl mix together the pecans, brown sugar, flour and margarine until it becomes crumbly.

Preheat oven to 400 degrees. Spray muffin tin cups with a non stick cooking spray. Fill each muffin cup 3/4 full of batter.

Sprinkle the top of each with the crumbly mixture. Bake 20 minutes or until when tested with a toothpick it comes out clean.

These muffins are great when served right out of the oven.  If using frozen raspberries do not thaw them before mixing them into the batter.  If thawed they become mushy during baking.  

1/4 C and 2 T oil or melted butter

1/2 c sucanat or rapadura

2 eggs

2 large very ripe bananas, mashed

2 C whole grain flour

1 tsp sea salt

1 tsp aluminum free baking powder

1/2 tsp baking soda

1 tsp vanilla

1 C buttermilk

How to Make It:

Place the oil and sugar in a large mixing bowl. Beat with an electric mixer on low speed until fluffy.

Add the eggs and mix until thoroughly mixed in. Add the bananas and mix until batter is smooth.

In a large bowl blend together the flour, salt, baking powder and baking soda.

Alternating back and forth add the egg mixture and the buttermilk being sure to stir after each addition.

Dry ingredients need to just be moistened so be careful not to over stir. Add the vanilla and stir slightly.

Preheat oven to 400 degrees.

Spray muffin cups with a non stick cooking spray. Pour each muffin cup 3/4 full. Bake 20 minutes or until the tops of the muffins are a golden brown.

For a little spice you can add 1/2 tsp each of cinnamon and nutmeg.  This gives these muffins a wonderful taste and that fresh baked aroma to the kitchen. 

What You Need:

2 eggs

1/2 C sucanat

1/4 C molasses

1 1/2 C buttermilk

1/4 C oil or melted butter

1 1/2 C whole grain flour

1 tsp sea salt

1 1/2 tsp aluminum free baking soda

2 1/2 C bran

How to Make It:

Preheat oven to 400 degrees. Spray the cups of a muffin tin generously with a non stick cooking spray.

Place the eggs in a large mixing bowl. Add the sugar, molasses, buttermilk and canola oil. Beat together well.

Place the flour, salt and baking soda into the liquid mixture. Add the bran and mix well.

Pour the batter into the prepared muffin tin filling each cut 3/4 full. Bake 20 minutes or until light brown on top.

When tasting your muffins if they seem to have a coarse texture it probably means the batter wasn’t stirred quite enough or they were baked at too low of a temperature. 

What You Need:

2 C white corn meal

1 tsp sea salt

2 C boiling water

2 C organic milk

2 eggs

4 tsp aluminum free baking powder

1 T butter, melted

How to Make It:

Preheat the oven to 425 degrees. Spray a muffin tin well with a non stick cooking spray.

Place the corn meal and salt in the large mixing bowl and blend together. Pour the boiling water over the cornmeal and quickly stir until the corn meal is moistened well.

Add the milk and again stir quickly or the corn meal will ball up. With an electric mixer on low speed, beat in the eggs until mixed in well.

Add the baking powder and continue to beat for 1 minute. Add the melted butter and mix with a rubber spatula until incorporated into the mix well.

Pour each muffin cup 3/4 full of the batter. Bake 20 minutes or until golden brown and a toothpick inserted in the center comes out clean.

What You Need:

1/3 C plus 1 T olive oil

1 C sucanat or rapadura

2 eggs

1/2 tsp vanilla

1 1/4 C whole grain flour

2 T poppy seeds

1 tsp baking soda

1/2 tsp sea salt

1 (6 oz) jar of peach baby food

How to Make It:

Preheat the oven to 350 degrees. Prepare a muffin tin with paper cups.

Cream together the oil, sugar, egg and vanilla. In a separate bowl mix well the flour, poppy seeds, baking soda and salt.

Place 1/3 of the flour mixture into the creamed mixture. Add 1/3 of the baby food and mix well. Continue with 1/3 of each mixing after each baby food addition until all is used.

Pour the batter into each of the paper cups. Bake 22 minutes or until muffins indent slightly and bounce back when touched.

Give these muffins a little different taste by using a different fruit type baby food.  They are moist and so wonderfully delicious.