Monday, June 27, 2011

Rhubarb Muffins

Healthy(ish) Rhubarb Muffins
    1 c. skim milk (or almond, soy, whatever your fav is)
    2 c. finely chopped rhubarb
    1/4 c. Splenda Sugar Blend (or substitute in 1/2 c. regular sugar)
    2 T. baking powder
    1/2 c. chopped walnuts
    1 c. whole wheat flour
    1 t. cinnamon
    4 T. vegetable oil
    2 eggs (I use eggland's best for lower cholesterol)

In a medium bowl, mix together the milk, oil and eggs.
In another bowl, combine flour, sugar, cinnamon, baking powder and walnuts. Add this mixture to the wet bowl and then add the rhubarb. Mix well and pour into greased or paper-lined muffin tins.
Optionally, you can switch out half the rhubarb for your fruit of choice -- apple would be nice. I sliced some strawberries and stuck a piece on top of each before baking. Bake for about 25 minutes at 350 degrees. Makes 12. 

Monday, June 20, 2011

Batch Cooking

I've still been cooking and baking, but just a lot of the same old stuff, so there's not been a lot of blog-worthy material. 
Recently, I went on a batch-cooking-binge, and prepared a week's worth of food in one night, including lots of oatmeal and a dozen meatloaf muffins. I had actually doubled the meatloaf muffin recipe, so I took half of the meat and pressed it into one of those disposable bread tins. After topping it with the meatloaf sauce, I covered it in parchment paper and then tightly wrapped it in foil, making sure to date it and write the baking instructions on top. If you want to cook a frozen, un-baked meatloaf, you have to put it in a 350 degree oven for an hour and a half. The meatloaf will be good in your freezer for 3-4 months, but this baby only spent about a month in mine. 
The meatloaf came out as juicy as ever and all I had to worry about was the sides.  
It's great having healthy foods at the ready so I don't have to worry about dinner on a busy night. Planning is key.
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