Grain Free Chocolate Pumpkin Muffins
1/2 cup coconut oil
6 Organic Soy-free Eggs
1 teaspoon vanilla extract
1/2 cup pumpkin puree or fresh baked pumpkin
1/2 cup Organic Maple Syrup or honey
6 oz Unsweetened Dark Chocolate (99% Cacao)
1/2 tsp Real Salt
1/2 cup coconut flour
1/4 tsp baking soda
Pecan Pie Muffins
8 large muffins or 16 mini muffins
1 cup packed light brown sugar
½ cup all-purpose flour
2 cups chopped pecans
2/3 cup butter softened
2 eggs beaten
Preheat oven to 350 degrees F. Grease muffin cups generously. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients until combined. Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out.
Grain Free Pumpkin Zucchini Bread Muffins
1 cup Pumpkin Puree
4 eggs
1/2 tsp of baking soda
1 tsp nutmeg
2 tsp cinnamon
1 tsp vanilla extract
½ cup coconut flour
¼ cup melted Virgin Coconut Oil
½ cup chopped walnuts (optional)
2 medium shredded zucchinis
2 droppers full of Stevia Liquid or 2-4 Tbsp honey
¼ tsp Real Salt
Preheat oven to 350. Mix all the ingredients together in a large mixing bowl. Fill baking cups and bake for about 40 minutes. Makes 12 muffins.
¼ cup almond flour
½ cup coconut oil, melted
6 soy free pastured eggs
½ cup coconut sugar or honey
1 cup strong coffee
¼ tsp of baking soda
3 Tbsp organic cocoa powder
½ tsp nutmeg
1 tsp cinnamonPreheat the oven to 350. Mix the wet ingredients together in one bowl. Mix the dry ingredients in another bowl. Combine and whisk them all together. Put in muffin cups and bake for 30 minutes.
1 tbsp coconut oil (melted)
2 Tbsp of raw cocoa powder
2 tbsp of honey OR 10-15 drops of stevia
1 tsp cinnamon (optional)
1/2 tsp nutmeg (optional)
1 tsp vanilla extract (gluten free)
1/2 tsp baking sodaHeat up the oven to 350 degrees.
Mix all the ingredients together in a mixing bowl with a whisk.
Pour into a silicone muffin cup holder. Bake for 10-15 minutes or until set.
Let them cool for 5 minutes then pop out of silicone.
Pumpkin Bran Muffin
Preheat over to 350 degrees.
Mix together:
2 slightly beaten eggs
2 1/2 cups mashed pumpkin
1/2 cup vegetable oil
1 cup skim milk
1/2 cup sugar
1 cup bran cereal.
In separate bowl combine:
1 cup whole wheat flower
1 cup all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1 1/2 tsp cinnamon
1 1/2 tsp cloves, 1/2 tsp allspice
1/4 tsp ginger
Stir together and add to pumpkin mixture. Do not over mix. Fill lined or greased muffin tins almost full. Bake for 30 minutes, cool pan before removing muffins. Makes 18 muffins.
Blueberry Muffins
1 3/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup milk
1/4 cup vegetable oil
1 egg
1/2 cup sugar
1 teaspoon vanilla extract
1 1/2 cups blueberries
Preheat the oven to 400°F. Grease a 12-cup muffin pan. In a medium bowl, combine the flour, baking powder, salt, and cinnamon. In a large bowl, stir together the milk, oil, egg, sugar, and vanilla extract until blended. Stir in the flour mixture until just combined. Do not over mix. Gently fold in the blueberries. Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full. If you want a cruchy top sprinkle a little sugar mixed with some butter on the top of each muffin. Bake for 17 to 20 minutes, or until a wooden pick inserted in the center of a muffin comes out clean. Cool on a rack for 5 minutes. Remove to the rack to cool.
Dill Puffs
1 envelope dry yeast
1/4 cup warm water
1 cup cream-style cottage cheese
1 egg, beaten
2 tablespoons sugar
1 tablespoon instant minced onion
2 teaspoons dill weed
1 teaspoon salt
1/4 teaspoon baking soda
2 1/3 cups sifted flour
Melted butter. Dissolve yeast in warm water in a large bowl. Heat the cottage cheese in a small saucepan until lukewarm. Stir into the yeast. Add the egg, sugar, onion, dill weed, salt and baking soda, stirring well. Add the flour gradually, beating until combined. Beat another 20 strokes. The dough will be sticky and heavy. Let rise, covered, in a warm place for 1 hour or until doubled in bulk. Punch the dough down. Divide evenly into 12 greased muffin cups. Let rise, covered, for 45 minutes or until doubled in bulk. Bake at 350 degrees for 25 minutes or until golden brown and hollow sounding when tapped. Remove to a wire rack and brush the tops with melted butter.
Maple Walnut Muffins makes 24
1-3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup butter, room temperature
3/4 cup maple syrup
1 cup sour cream
1 egg
3/4 cup chopped walnuts
Warm maple syrup
Confectioners’ sugar, for dusting
Preheat oven to 400 degrees. Grease muffin tins. In a small bowl, stir together flour, baking powder, and baking soda and set aside. In a medium bowl, beat the butter until smooth, then slowly add maple syrup, beating constantly. Beat in sour cream and egg. Stir in walnuts. Add the combined dry ingredients and stir just until blended. Spoon into the prepared muffin tins, filling two-thirds full. Bake 12 to 16 minutes. Cool in tins 5 minutes, then move to a cooling rack. Dip muffin in syrup and dust with confectioners’ sugar. Serve warm.
Pecan Muffins
2 eggs beaten, 1/2 cup self rising flour,1 cup brown sugar, one teaspoon vanilla, 1/3 cup melted butter 1 cup pecans broken or chopped. Mix all ingredients together and pour into baking cups. Bake at 350 degrees for 25 minutes. Makes 1 dozen.
Biscuit mixes are easy to create and make a healthy delicious gift for someone. Layering the dry ingredients in a clear cellophane bag makes an inviting package. Don’t forget to add instructions that tell how to add fresh wet ingredients and bake.
Put 2 cups biscuit mix in each package. One package will make 10 biscuits. Include the following instructions:Pour the contents of this package into a bowl, add 1 large egg lightly beaten, and 1/3 cup milk. Stir until mixture forms a ball. Do not over mix. Place dough on lightly floured surface and roll out to 3/4 inch thick. Cut out biscuits and arrange on an un- greased baking sheet. Bake at 450 degrees for 10-12 minutes until browned.
Biscuit Mix: (makes 10 cups) 3 cups whole wheat flour, 3 cups all purpose flour, 2 cups powdered buttermilk, 3 tbl. baking powder, 2 tsp salt, 1 cup shortening. Sift together the dry ingredients. Cut in shortening till fine crumbs. Refrigerate for 3 weeks or freeze up to 3 months.To Bake:Pour 2 cups biscuit mix into bowl. Add 1 lrge. Egg lightly beaten and 1/3 C milk. Stir till mixture forms a ball. (don’t over mix) . Place on floured surface and roll to 3/4 inch thickness and cut . Arrange 2” apart on un-greased baking sheet and bake at 450 degrees for 10-12 minutes.
Cheese and Sage Biscuits:
Combine 2 C biscuit mix with 1/2 C parmesan cheese, 2 tbl. dried sage and 1 tbl. dried parsley.
Lemon Dill Biscuits: Combine 2 C biscuit mix with 1 tbl Lemon Dill Herb Blend