I’m always searching to find ways to get nutrition into my kids and keep preservatives and other highly processed ingredients out… usually this ends up meaning I have to learn to cook from scratch- experimenting with recipes to find things that taste good to my kids (addicted to the box-mixes) and still fulfill my goals.— Muffins are a hit, tho they all have their favorite, so I usually make 2 different kinds at a time.
Boosted Almond-Poppy Seed Muffins (scrumptious)
(fruit intake helped with the applesauce, protein boosted with the soy and almond)
3/4 C sugar
1/4 C oil
1/2 tea vanilla
1/4 C applesauce (one lunchbox size container)
1/3 C milk
1 C white flour
1/2 C whole wheat flour
1/8 C soy flour
1 tea. baking powder
1/2 tea. baking soda
1/2 tea. salt
1/4 C oats
1 1/2 Tbl. ground almond meal (available at natural foods supermarkets)
2 Tbl. poppy seeds
Heat oven to 375* F. Line 12 medium muffin cups with paper baking cups, or spray with cooking spray.
In a medium bowl, stir together the first 5 (sugar & wet) ingredients. Set aside. In a large bowl, stir together the remaining (dry) ingredients. Make a well in the dry ingredients– gently pour the liquid contents into the well of the dry ingredients. Stir only till blended. Divide batter evenly among the muffin cups.
Bake 14 to 17 minutes, or until toothpick inserted in center comes out clean. Remove from pan to wire rack to cool. Yummy warm or cool. (makes 12 muffins)
High Altitude- bake 16 to 19 minutes.