Who knew muffins could include such random but delicious ingredients? Why not put something better in there besides some super solid mystery fat and other big words we probably can’t pronounce? Bananas, cranberries, oatmeal, and carrots make a surprisingly fantastic muffin. So I cheated and bought the bag of shredded carrots and this suited my needs just fine. If you are looking for more of a carrot cake consistency (hidden carrots) then you’ll need to shred them with the box grater yourself. These taste just delightful toasted and with a little butter or jam on it. Perfect for breakfast or snack! NOM.
Breakfast Cranberry Carrot Muffins
Makes: 12 Muffins
- 1 1/2 cups all purpose flour
- 3 tablespoons sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup rolled oats
- 1/2 cup dried cranberries
- 3 tablespoons olive oil
- 1 large egg
- 1/3 cup 1% milk (or milk of choice)
- 2 cups shredded carrots (chop a little extra with a knife if using bagged carrots)
- 2 medium ripe bananas, mashed
- Preheat the oven to 400 and spray or line a 12 tin muffin pan.
- n a large bowl combine the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. Sift well or mix with a fork until combined.
- Next add the oats, cranberries, olive oil, egg, milk, carrots, and mashed banana. Stir well until all ingredients are blended.
- Divide the batter evenly in the muffin tin and bake for 15-18 minutes until cooked through.
Frigid winter nights and lazy shopping habits call for an easy dinner during the week. Eggs are among my most favorite ingredients, primarily because I can eat them for any meal of the day. If you have the ability to purchase local eggs, I highly recommend it. You will immediately notice the difference when cracking them open. Local fresh eggs, and most store bought organic eggs, will have a noticeably deeper yellow-orange color to the yolk. This is actually a very good thing, the deeper color means these chickens were fed healthy ingredients, which means their eggs are densely packed with nutrients. Enjoy this tonight and reheat for lunch tomorrow!
Savory Rosemary and Mushroom Frittata
Serves: 2 (with leftovers)
- 1-2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 package button mushrooms, thinly sliced
- 2 tablespoons fresh rosemary sprigs
- 2 cups baby spinach
- 6 eggs, beaten
- cheddar cheese
- salt & pepper
- Preheat the oven to 375 and heat an oven-proof skillet on medium heat. Add the olive oil and onions and sauté for 3-5 minutes.
- Add the mushrooms and sauté for another 3-5 minutes, stirring frequently. Once the mushrooms are toasted brown and soft, add the fresh rosemary and stir.
- Add the baby spinach and stir well until the leaves become slightly soft.
- Add the eggs to the pan and swirl to let the mixture flow through to the bottom. Sprinkle with a pinch of salt and pepper.
- Top the egg mixture with the cheese. Lower the heat to medium-low and let the eggs cook for 2-3 minutes.
- Swirl the pan and place into the oven. Bake for another 5-6 minutes until eggs are set.
- Top with parsley, scallion, and avocado. Serve with roasted vegetables and toast.
Savory Mushroom Rosemary Frittata