Zucchini, Banana and Flaxseed Muffins
These muffins are very healthy, super easy and tasty. They are great for breakfast and perfect for working in fruit, veg and seeds for the children. There is no oil or butter/fat added, yet are still tasty.
Ingredients
Nonstick cooking spray
1 3/4 cups all-purpose flour (spooned and leveled)
1/2 cup ground flaxseed
1 cup lightly packed light-brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon coarse salt
1 teaspoon ground cinnamon
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/3 cup mashed ripe banana (from 1 large banana)
3/4 cup whole milk
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and stir until combined (do not overmix).
Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.
Cook’s Note
Fresh zucchini and ripe banana add moisture to these muffins, ensuring they are soft and tender but low in fat. I use a coffee grinder to grind flaxseed. 183 calories per muffin
Using up the bits & pieces
4 Comments 
Posted under: Bobbie's Store, Canning/Preserving, food, Grocery Challenge, saving money
watching my pennies
Today is an extra challenge for clearing our those bits & pieces I have around the kitchen. It’s not a challenge because it’s so little, but rather because I want to use as much as possible so I won’t have to take a lot back with me to Madrid, plus I don’t want to spend money on any other ingredients. Again, I really hate waste!
Here’s a list of a few things that must be used in the next few days:
6 bananas
bacon
2 hot dog buns
a jar of homemade chili I canned last year
5 chicken hot dogs
1 turnip
4 strawberries
1 stock of broccoli
5 carrots
the last loaf of homemade bread ( I usually make 5 loaves at a time which lasts me for 1 week including all the guests we have)
7 corn muffins
1/2 of homemade croutons
1/2 a jar of cooked garbanzo (chick peas) beans (which I canned myself last year)
8 eggs
I’m still in the village and don’t have access to my entire pantry, but still we have plenty to eat.
Ok, here’s some of my thinking for today.
Breakfast: John had eggs sausage & potatoes
I had 3 mandarins & toast with smashed garbanzo beans, a drizzle of olive oil & salt~ wow that’s good!
Lunch:
1st plate: leftover pasta salad
2nd plate: 3 chicken hot dogs wrapped in bacon fried, with the jar of chili over the top, roasted carrots, turnip & broccoli with salt & olive oil
Supper/dinner:
I went ahead and made these while preparing the mid-day meal: Sandwiches that will be toasted in a skillet this evening of: homemade bread, mozzarella cheese, and I popped open a jar of roasted red peppers that I canned last year. We try to end the day with a little lighter meal and eat our largest meal of the day at 2pm.
Tomorrows breakfast I ‘prepped’ today also, 2 hard boiled eggs, with which I will make a creamed curry sauce over corn muffins & on the side, 1 sliced banana with sliced strawberries.
I also took out 2 of the bacon wrapped hot dogs, put them in the 2 last hot dog buns and grated a wee bit of mozzarella cheese over them a bit of Dijon mustard and wrapped them up for our ‘on the road’ lunch tomorrow. I ‘ll also make an extra sandwich for John of toasted peanut-butter & banana sandwich.
Supper for me will be another yummy garbanzo bean paste toast & leftover chili for John with a corn muffin
So, here is the new list using what have:
6 4 bananas
1 pk 1/2 pk bacon
2 hot dog buns
a jar of homemade chili I canned last year
5 chicken hot dogs
1 turnip
4 strawberries
1 stock of broccoli 1/2 stock of broccoli
5 3 carrots
the last loaf of homemade bread ( I usually make 5 loaves at a time which lasts me for 1 week including all the guests we have) 3/4 loaf left
7 3 corn muffins
1/2 of homemade croutons
1/2 a jar of cooked garbanzo (chick peas) beans (which I canned myself last year)
8 6 eggs ( from my 3 hens)
Baking Mix Muffins
10 Comments Posted under: Baking, Blogroll, food, recipes, saving money
Muffins are great for breakfast, snacks or tea time. Why not have some ladies over Read more »
Baking Powder Biscuits
No Comments Posted under: Baking, Blogroll, food, Grocery Challenge, recipes, saving money
This is just another use of that fabulous baking mix that I posted a few days ago. It’s super simple and can be an easy addition to a bowl of soup for lunch or supper. You can add ¼ cup of cheddar cheese to make them ‘cheesy’ or why not try adding your favorite herb? If you like them plain, you can serve them with butter, honey or jam.
Baking Mix Biscuits
2¼ cups baking mix (click link)
2/3 cup water or milk
Mix lightly until dough forms a ball. Turn unto a lightly floured surface. Knead 10-12 times. Roll dough about ½ inch thick. Cut with a 2-inch cutter or a rim of a glass dipped in flour. Bake at 450° for 10-12 minutes om an ungreased cookie sheet. For drop biscuits, use 1 cup of water and drop by tablespoons onto a baking sheet. Makes 1 dozen.
Homemade ‘Bisquick’ Recipe
5 Comments Posted under: Baking, Blogroll, food, recipes, saving money
There really is nothing new under the sun (Ecclesiastes 1:9)and this recipe surely has been around for a number of years. Now, with the ‘crisis’ and every one watching their pennies (as we all should in good times and bad), I thought I’d post it again. It’s the base for time saving recipes, like pancakes, biscuits and muffins.
I mix up a batch then store it in the fridge we have in the garage but you can keep it on the shelf if you don’t use the butter. I promise, it only takes 15 mins and will save you time and money in the long run.
Baking mix
- 9 cups of flour
- 2/3 cup dry milk
- 3 Tablespoons baking powder
- 2 teaspoons of salt
- 1 cup shortening or ½ shortening & ½ butter
Mix dry ingredients. Cut in Shortening. Use a mixer on low to cut in the shortening to save time. Store in an airtight container for up to 6 months.
You can use this as you would any ‘Bisquick’ recipe but I will also post some recipes using this baking mix.
Muffin Class
Last Saturday I gave a little cooking class for 4 pre-teens; Marta, Lucia, Sylvia and Hannah from our church. These sweet young ladies were a blessing to have and I had such a good time with them. Two of them went straight home and made muffins for their families and Sunday they asked me to give them a “pizza making class”. I hope to find some time this year to do that. We made these muffin recipes:
- Doughnut Muffins
- Lemon muffins
- Coconut Muffins
- Cappuccino Muffins
These are the daughters of, my closest friends here in Spain and one other girl was invited, but had a previous engagement.
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