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Morning Glory Muffins

I love muffins and quick breads, muffins are even better on the go.  Unfortunately muffins are usually loaded with fat and sugar.  After reading a mix of morning glory muffin recipes I figured my recipe out.  I actually forgot about this recipe from a few years ago.  Until my Grandma gave me a large bag of carrots from the garden, I knew I would use some for baking and this recipe popped into my head.

This recipe uses two fruits and two vegetables and just a bit of sugar. The kids love these muffins and the possibilities are endless.  You could add in raisins, nuts, or chocolate chips for a real treat.  Don’t worry if you don’t have some of the fruit and vegetables substitute out for your favorite or more of another.

Morning Glory Muffins:Morning Glory Muffins

  • 1 cup flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 Tbs flaxseed meal
  • 1 Tbs cinnamon
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup applesauce
  • 1 banana, mashed well
  • 1 1/2 cup carrot, grated
  • 1 cup zucchini, grated
  • 1 cup apple, peeled and grated
  • 1/2 cup orange juice or apple juice

Whisk or sift together flours, baking powder,baking soda,sugar,salt, cinnamon and flaxseed meal.

In a mixer or large bowl combine eggs, vanilla, all fruits, and juices. Morning Glory Muffins Add in the dry mixture until just combined. Scoop evenly into lightly greased muffin tins, about 18 regular muffins.

Bake at 375 degrees for about 15 minutes.  Cool and enjoy!

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Zucchini Pineapple Bread

Here is another quick bread recipe.  I found Zucchini Pineapple Bread II Recipe – Allrecipes.com.  It was a different from the normal Grandma’s Zucchini Bread recipe but I am not sure it was better.  I love trying new things and thought the added pineapple sounded interesting.

I substituted out some oil and didn’t not add the pecan’s due to Mr.Picky.  This was a very moist zucchini bread and it was enjoyed.  Next time I will leave out the raisins and add the pecans, I think the flavors would work better.  Also make sure you really drain the pineapple well so there is not to much liquid in the batter.

Zucchini Pineapple BreadZucchini Pineapple Bread:

  • 3 eggs, beaten
  • 2 cups sugar
  • 1 tsp vanilla
  • 1/2 cup oil
  • 1/2 cup applesauce
  • 2 cups zucchini,grated
  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 cup raisins
  • 1 cup pecans, chopped
  • 1 cup crushed pineapple, drained.

Mix together eggs, sugar, vanilla,oil, applesauce, and zucchini.

Sift together the flour,baking soda, baking powder, and salt.  Add this mixture to the wet ingredients.

Stir in nuts, raisins, and pineapple.

Pour into 2 9x5x3″ pans that have been lightly greased.

Bake in a preheated oven for 325 degrees for 1 hour or until toothpick comes out clean.

(If doing mini loaves reduce cooking time by about 20 minutes or so)

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Sweet Potato Spice Bread

I had a rather large bag of sweet potatoes to use up.  Usually we eat them rather quickly but I guess I had no motivation.   I planned on making some mashed sweet potatoes to go along dinner.  With the leftover sweet potatoes in the fridge the plan was to eat them up.

My Grandmother passed me some Taste of Home magazines she was through with.  I found a recipe for Sweet Potato Bread that I needed to try, as I am sucker for quick breads.  Grandma always has quick bread at her house.  She often served little quick bread sandwiches to us for snack.  Filling the quick bread with peanut butter or cream cheese was so exciting as a kids.  As it turns out my kids love these little sandwiches also.

Sweet potato spice bread turned out great, very similar to a pumpkin bread.  Unlike the original recipe I reduced the sugar and fat by substituting the oil out.  This bread has just a bit of spice and is filled with raisins, and nuts would be great but Mr.Picky will not tolerate them.  The only think I would do differently is whip or blend my sweet potato instead of mashing it.  Mr.Picky questioned the chunks and I lied and said it was pumpkin.

Sweet Potato Spice BreadSweet Potato Spice Bread:

Yields: 2 (9×5″) loaves

  • 3 1/2 cup flour
  • 2 cup sugar
  • 2 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp ground cloves
  • 4 eggs
  • 2 cup mashed or whipped sweet potatoes
  • 2/3 cup unsweetened applesauce
  • 2/3 cup milk
  • 2 Tbs flaxseed meal
  • 1 cup raisins
  • 1 cup walnuts, chopped (optional)

Preheat oven to 350 degrees.

Sift together flour,baking soda,salt, baking powder, cinnamon,ginger, and cloves.

In a stand mixer or large mixing bowl whisk together eggs, sugar,applesauce, flax-seed, milk, and sweet potatoes.

Add in the dry mixture until just combined.

Fold in raisins and nuts until all are combined.

Grease 2 (9×5″) loaf pans.  Split the batter evenly between the pans.

Sweet Potato Spice Bread

Bake at 350 degrees for 55-60 minutes.  Cool in pans about 15 minutes before turning out.

 


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Applesauce Pancakes from scratch

Applesauce Pancakes by scratchSo pancakes usually just do nothing for me.  They usually just feel heavy in my stomach and are a bit sweet with syrup on them.  Rarely do I make them and if I do I want good pancakes by scratch.  When looking for a new recipe to try I came across Mom’s Applesauce Pancakes Recipe – Allrecipes.com.  I found this last year just after I had finished canning about 25 quarts of applesauce.

My kids loved this recipe and enjoy eating them both fresh and cold for snack later in the day.  The smell alone as they cook is like a fresh apple pie in the oven.  A bit of maple syrup is pretty tasty on this apple cinnamon flavored cake.  Unlike the original recipe which can be made with boxed pancake mix, I have altered the recipe to be completely homemade.

Applesauce Pancakes:

  • 1 1/2 cup flour
  • 1 tsp salt
  • 3 1/2 tsp baking powder
  • 1 Tbs sugar
  • 1 tsp cinnamon
  • 2 Tbs butter, melted
  • 2 eggs
  • 1 tsp lemon juice
  • 1 cup applesauce
  • 1 1/4 cup milk

Combine flour, salt, sugar, and cinnamon.  Whisk until combined well.

Add in remaining ingredients and whisk until smooth.  If the batter is thick for your liking, simply add a bit more milk.

Does it look a little purple?  It is probably because I used blackberry applesauce but regular is great.

Does it look a little purple? It is probably because I used blackberry applesauce but regular is great.

Prepare as you would any other pancake batter.  I cook mine on my electric skillet set to 350 degrees or in a pan over medium heat.  Cook pancakes until bubbles form on the cake and flip, continue to cook about 1 minute more.

Chocolate Zucchini Cake

Have lots of zucchini growing in your garden or someone who does?  Who loves cake? To be honest I don’t, cake would never be my choice of dessert.  If I am going to eat cake this would be the one I would choose.

Chocolate zucchini cake was always a treat my grandmother made during the summer.  Actually zucchini is always of abundance in our home in the summer.  When I have too much I grate it and freeze it in 2 cup containers.  This cake is everything you could hope for.  Not too sweet, moist, and chocolate spice flavor without being overwhelming.

This cake compares more to a brownie flavor but a cake texture.  Plus it has zucchini in it so you can eat more, right?

Chocolate Zucchini Cake

Chocolate Zucchini Cake:

Cake batter:

  • 1/2 cup oil or applesauce
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup sour milk (=1/2 cup milk and 1/2 tsp vinegar, mix and sit for 10 minutes)
  • 2 1/2 cups flour
  • 4 Tbs cocoa
  • 1/2 tsp baking powder
  • 1 tsp soda
  • 3/4 tsp cinnamon
  • 1/2 tsp cloves
  • 2 cups shredded zucchini
  • 1/2 cup chocolate chips

Glaze:

  • 3/4 cup powdered or confectioners sugar
  • 1/2 tsp cinnamon
  • 1/4 cup water

Cream oil, butter and sugar. Add eggs, vanilla, and milk. Beat with mixer.

Sift together flour, cocoa, baking powder, soda, cinnamon, and cloves. Add to egg mixture and beat well.

Stir in zucchini and pour into a greased 9×13 pan.Chocolate Zucchini Cake

Sprinkle with chocolate chips on top. Bake at 350° for 30-35 min or until a toothpick comes out clean.

Remove from oven and top with glaze(mix powdered sugar, cinnamon, and water).

*Sour milk 1 tsp to 1 cup milk, let stand for 10 min.

Chocolate Zucchini Cake

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