Anonymous wrote:Anonymous wrote:I make banana chocolate chip muffins with white whole wheat flour and my kids love those.
Also do the cooks illustrated bakery muffins but cut the sugar by 1/3, and instead of 3 cups flour do 1 cup AP flour, 1 cup white whole wheat and one cup almond flour. I add 1/3 cup chocolate chips and 1 cup chopped berries. It calls for yogurt and I use Greek yogurt to increase protein.
We make the copy cat Starbucks pumpkin muffins.
There’s a recipe for carrot muffins on Epicurious that I love — the comments suggest adding some oat bran in buttermilk and I usually do that. They are so good. Instead is shredding the carrots I grind them in cuisinart so there is not carrot shred in muffin.
I also like the peanut butter chocolate chip balls on how sweet eats. They are very high fiber and protein and don’t need baking.
Mini quiche also freeze pretty well. I make them in a silicone mini muffin pan because it’s so much easier to clean.
when you say grind the carrots, you mean chop really small but not quite puree?
Anonymous wrote:I make banana chocolate chip muffins with white whole wheat flour and my kids love those.
Also do the cooks illustrated bakery muffins but cut the sugar by 1/3, and instead of 3 cups flour do 1 cup AP flour, 1 cup white whole wheat and one cup almond flour. I add 1/3 cup chocolate chips and 1 cup chopped berries. It calls for yogurt and I use Greek yogurt to increase protein.
We make the copy cat Starbucks pumpkin muffins.
There’s a recipe for carrot muffins on Epicurious that I love — the comments suggest adding some oat bran in buttermilk and I usually do that. They are so good. Instead is shredding the carrots I grind them in cuisinart so there is not carrot shred in muffin.
I also like the peanut butter chocolate chip balls on how sweet eats. They are very high fiber and protein and don’t need baking.
Mini quiche also freeze pretty well. I make them in a silicone mini muffin pan because it’s so much easier to clean.