Tag Archives: whole grain

Whole Grain Apple Muffins

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I’m back in Minnesota for a few weeks while I’m on break from school/internship. It felt really weird coming home for a “vacation”, but it has been wonderful. I also feel odd because I have nothing to do. No school work, no job, no obligations- just enjoying my time home with family and friends. I usually like to stay busy because otherwise I go crazy. But I know that I need to enjoy this time. In 2 weeks when the Fall semester starts, things are going to get busy.

On Saturday morning my mom and I went to the Mill City Farmer’s Market. I love this farmer’s market. I didn’t have an opportunity to go before I left for Texas so I’m glad I was able to come back this month. The market is in Minneapolis by the stone arch bridge. It’s a beautiful part of Minneapolis.

My mom and I shared this refreshing spring water infused with watermelon and basil.

I couldn’t resist buying a scone for a late morning breakfast.

I also bought more lavender, freshly milled whole wheat flour, fresh wheat bran, tomatoes, squash blossom flowers, mint, and basil.

{Whole Grain Apple Muffins}

1 cup finely chopped apples

1/4 cup raw sugar

1 3/4 cups whole wheat flour

1/2 cup wheat bran

2 tablespoons raw sugar

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 cup milk of your choice

1/4 cup olive oil

1 egg slightly beaten

1/2 cup chopped walnuts (optional)

Step 1: Mix 1/2 cup sugar with chopped apples. Set aside.

Step 2: Combine flour, bran, 2 tbsp sugar, baking powder, salt, cinnamon, nutmeg and walnuts.

Step 3: Lightly beat egg. Add it to the dry mixture along with the milk and olive oil.

Step 4: Gently mix the batter until it just starts to come together.

Step 5: Carefully mix in the chopped apples + sugar mixture.

Step 6: Spoon the batter into 12 muffin tins.

Step 7: Bake at 350 degrees for 20-25 minutes. The house will smell incredible.

The muffins taste like apple pie. They are whole grain, high in fiber, and healthy fats. I think these would make a wonderful snack for after-school or a mid-morning treat. Pair it with a glass of low fat milk for protein and calcium.

Banana Cream Pancakes with Raspberry Sauce

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These whole grain pancakes taste rich and creamy, but are truly guilt free. Whole wheat pastry flour is a nice alternative to the all purpose variety because pastry flour has less protein. The result is more a tender product, which is what you want in a pancake. A higher protein content, such as in bread flour, equals more gluten development and a tougher product. Warm cinnamon, shredded coconut, and banana offer a taste of the tropics on a cold winter morning. Serve with warm raspberry sauce.


Banana Cream Pancakes

1 1/3 cup whole wheat pastry flour

1 tbsp baking powder

1/2 tsp cinnamon

a pinch of salt

1/4 cup shredded coconut*

1 1/2 cups low fat milk

1 overripe banana

1 tsp coconut extract

1 tsp vanilla extract

In a large bowl sift flour, baking powder, cinnamon, and salt. Add coconut and stir to combine. In a blender, combine milk, banana, and extracts. Puree until smooth. Add wet mixture to dry mixture and stir until well combined. Lightly oil frying pan with butter. Allow the pan to warm up on medium heat for a few minutes. Reduce heat to medium low. Ladle pancake batter onto frying pan. Let cook until edges begin to bubble and then flip over and cook for 1-2 minutes. Serve warm with raspberry sauce or maple syrup.

 

 

 

Warm Raspberry Sauce

1/4 cup orange juice

2 tsp corn starch

1 cup frozen raspberries

1/3 cup pure maple syrup**

In a small sauce pan whisk together ingredients and let cook for a few minutes until raspberries dissolve. Increase heat to bring mixture to a boil for 30 seconds. Remove from heat and cool just enough to serve. Leftovers can be stored in the fridge and used as jam.

My Notes:

*I use unsweetened shredded coconut. You can find it in the bulk bins at Rainbow. It is drier and crunchier than the sweetened coconut.

**I know that pure maple syrup is a lot more expensive than fake maple syrup, but it is SO worth it. A little goes a long way. Also, the sauce is somewhat tart so if you want a sweeter sauce add some sugar. Alternatively, you could use honey.

 


I think these pancakes would make a beautiful breakfast for Valentine’s Day. The raspberry sauce is such a pretty color, don’t you think?