Tuesday, June 22, 2010

A Healthy Recipe and One That Is Anything But....But Is Unbelievably Delicious

I've been working on lots of projects lately that I'm looking forward to sharing with you. I've done a bunch of home decor sewing, some redecorating in our master bath, and a fun project in the family room that I'm just beginning. I've had a kitchen project on the back burner for quite some time and I'm anxious to get moving on that too.

In the meantime, I thought I'd share a couple delicious recipes. The first is gingerbread muffins. I have tweaked it a bit to up the nutritional value, but I'll list both options.

Gingerbread Muffins:

1C Flour (i use whole wheat)
1/2 tsp baking powder
1/2 tsp ground ginger
1/2 tsp cinnamon
1/4 tsp baking soda
dash of salt
1 slightly beaten egg white
1/3 C molasses
1/2 C water
3 T cooking oil (i use unsweetened apple sauce)
Sifted powdered sugar

Line eight 2 1/2" muffin cups with paper liners. In medium mixing bowl, stir together the flour, b.p., ginger, cinnamon, b.s., and salt. Set aside.

In a small mixing bowl, stir together the egg white, water and oil. Stir the molasses mixture into the flour mixture just until blended. Spoon mixture into prepared muffin cups.

Bake 15 to 20 minutes in 350' oven. Sprinkle with powdered sugar. Serve warm or cool.

This really only makes 8 muffins. You'll probably want to double it. And of course, you can add anything you think sounds good- raisins, nuts, craisins, chocolate chips, whatever floats your boat. These are really yummy and with the whole wheat and add-ins they are pretty filling. My kids love 'em.

The next recipe I got from a friend at church. She used to run her own bakery so she knows a thing or two about yummy recipes. This one she seems to have gotten from Martha Stewart, who also knows a thing or two about yummy recipes. And Martha seems to have gotten it from Julia Child, so there you go. Click on the link for the recipe.

Rhubarb Shortbread

I just used some vanilla extract instead of vanilla bean. I also threw in some strawberries with the rhubarb because I love that combination. This is simply to die for. Literally. A pound of butter. 4 cups of flour. I don't know an equivalent measurement for a pound of rhubarb. I wish the recipe called for cups instead of pounds. I just guesstimated.

Happy baking!

1 comment:

Erin said...

Michael has been bugging me to make a strawberry-rhubarb pie but I am not a huge fruit pie fan so when I saw this recipe for the rhubarb shortbread I decided to make it for him. BUT I can't find rhubarb! I have been to wal-mart and food lion. I think I will try Harris Teeter today. Wish me luck!