Thursday, November 11, 2010

Kid-Friendly Yogurt Zucchini Carrot Muffins

These muffins are H's FAVORITE!!  He tends to wake up every morning starving and these muffins are just the ticket.  Warning for those of you who lean toward the sugar laden "cupcake" style, these are not them.  I have cut the sugar down to very minimal sweetness.  Pretty much just sweet enough for H to eat.  I will say though, they are still pretty good.  You can add nuts, wheat germ, flax seed, dried fruit...whatever you want and they will still be yummy!

Steff- These are the muffins that E ate when you guys were in town.

Recipe adapted from

1 cup All Purpose Flour
1 1/4 cup Whole Wheat Flour
3/4 cup Oat Flour* (I have used regular oatmeal as well as oatmeal ground up in food processor)
1 t salt
1 t baking powder
1 t baking soda
2 1/2 t cinnamon
1/4 t ground nutmeg
3 eggs
1/4 cup canola oil
1/2 cup unsweetened applesauce
1 cup plain yogurt
1/2 cup honey
2 t vanilla extract
1-1 1/2 cup zucchini shredded- if I have more I put more in...doesn't need to be specific
1-1 1/2 cup carrot shredded- if I have more I put more in...again doesn't need to be specific

Preheat oven to 400 degrees F.  Spray or lightly grease mini muffin pan(s)

Shred your carrot and zucchini using a box grader's smallest option.  I also run a knife through it again to make sure there isn't a funny texture.  

Place zucchini in a strainer over a bowl because there is a lot of liquid that will drain off...if you do not do this your muffin batter will be very runny.

Liquid from zucchini

 In a bowl, mix/whisk together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg.

 In a separate bowl, beat together eggs, canola oil, applesauce, yogurt, honey, and vanilla. 

Mix the flour mixture into the egg mixture. Fold in the zucchini and carrots.  Scoop into the prepared muffin cups. 

Bake 15 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

Wednesday, November 10, 2010

HOLY CRAP....Is she back???

Why yes, yes I am....hopefully! :)

I'm going to try my hand at this blogging thing one more time.  Wild Indian is a lil' older now and although it will probably be harder, (he never stops) I miss it. My goal will initially be a couple posts a week. One which will feature food and one about life and my creative adventures. 

See you all soon!

Saturday, January 9, 2010

Baked Eggs with Thyme and Dill

I'm going to start out by saying, "I love ramekins!"  I own a million of them.  When I see them at the store in different colors, sizes and shapes, I want to buy all of them.  So, when I saw this recipe, it gave me the perfect excuse to use my beloved collection of porcelain white babies! I used 1 cup ramekins in this recipe but any size would work.

Now, I must tell you that I had to make this recipe 5 times before I could get my cooking time correct.  I think it was in part due to my "cheapy" oven and maybe the size of the egg (there may have been a lil' user error as well but we won't mention that.)

There is something about taking strips of toasty bread, dipping it into the runny yolk, that is homey and comforting.  A perfect morning treat!  The addition of herbs adds wonderful flavor and depth...Feel free to use other flavor combinations.  You will not be disappointed.

Baked Eggs

Cooking Spray
4 eggs - I used large eggs
4 T of heavy cream (I used half and half)
spinkle of salt
sprinkle of pepper
sprinkle of fresh thyme
sprinkle of dill
sprinkle of paprika

Preheat oven to 350 degrees.

Take your ramekins and spray them with cooking spray.

Break an egg into each and top with 1 T of heavy cream.

Sprinkle on your salt/pepper and herbs.

Place ramekins in a cooking dish and fill dish with hot water approx 1/2 up the side of the ramekins.

Place in oven and cook for 15 minutes.

Serve with toasted bread cut into small strips for dipping.

I would experiment with this before trying to serve to guests.  The cooking time and temp in which to cook will definitely differ from oven to oven.

Friday, January 8, 2010

Merry Xmas and Happy New Year....

Sorry for the lack of posts folks...The holiday season had officially taken over and my time in front of the computer was limited.

I am supposed to be in Naples, FL but the lovely cold front that has moved in cut our vacation short.  Have you ever been stuck in a 2 bedroom condo with a 10 month old?

Just a quick shot of our Christmas morning.  Gosh,  Is there anything better than a mimosa? Yum~

Hope your holiday season was as good as mine!!

Look for an array of food posts shortly....Any requests, let me know!