It’s that time of year again! For some, it comes with the hustle and bustle of the morning in order to get everyone out of the door on time, for some it is busy weeks full of games, concerts, and other events, and for some it’s a new adventure on a college campus This issue has some fun recipes that we hope support you in this season of life!
These quick and easy muffin recipes can be prepped ahead, so during the week, you can have a smooth, easy, and delicious start to your day!
Ingredients
3 c flour
1 c granulated sugar
1 Tbsp baking powder
3/4 tsp salt
1/2 c (1 stick) unsalted butter
1 c milk
2/3 c mashed ripe bananas
2 eggs
2 Tbsp olive oil
1/4 c honey
1 tsp vanilla extract
1 c gluten free oat flour
1/2 c gluten free old fashioned rolled oats
2 tsp baking powder
1/2 c fresh blueberries
In a large mixing bowl, whisk together the mashed banana, eggs, olive oil, honey and vanilla extract. Next, add in the oat flour, oats, baking powder and blueberries. Combine with a rubber spatula.
Line a muffin tin with 10 liners Use a large cookie scoop and scoop the batter into each muffin liner Bake at 350 degrees F for about 20-25 minutes or until a toothpick comes out clean
Store in an airtight container at room temperature and enjoy within 1-2 days Store in an airtight container in the fridge and enjoy within 3-4 days. To freeze, pl freezer for up to 3
2 tsp vanilla extract
Up to 2 cups of add-ins, optional
Preheat oven to 400°F. Line 16 to 18 muffin cups with paper liners (see Notes below).
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Work in the softened butter with a fork or pastry cutter. Blend in the eggs, milk, and vanilla until all ingredients are incorporated. Stir in desired add-ins, but do not overmix Evenly divide the batter between the prepared muffin cups Bake for 15 to 20 minutes or until the muffins just test done with a toothpick, taking care not to overbake After a few minutes, remove the muffins from the pans and cool on a wire rack, or eat them warm out of the oven with a pat of salted butter
BASE:
12 large eggs
2 tablespoons finely chopped
onion (red, white, or yellow)
Salt and pepper, to taste
BACON CHEDDAR:
1/4 cup cooked bacon, chopped
1/4 cup shredded cheddar cheese
TOMATO SPINACH MOZZARELLA:
1/4 cup fresh spinach, roughly chopped
8 grape or cherry tomatoes, halved
1/4 cup shredded mozzarella cheese
GARLIC MUSHROOM PEPPER:
1/4 cup sliced brown mushrooms
1/4 cup red bell pepper, (capsicum), diced
1 tablespoon fresh chopped parsley
1/4 teaspoon garlic powder or 1/3 teaspoon minced garlic
Directions
Preheat oven to 350°F | 180°C. Lightly spray a 12-cup capacity muffin tin with nonstick oil spray.
In a large bowl, whisk together eggs and onion. Season with salt and pepper, to taste.
Add egg mixture halfway up into each tin of a greased muffin tin.
Divide the three topping combinations into 4 muffin cups each.
Bake for 15-20 minutes, until set.
Let cool slightly, then serve OR store in an airtight container in the refrigerator for up to 4 days and reheat when ready to serve.
APPLE&NUTBUTTER
BABYBELCHEESE
ENERGYBITES*
GUMMYBEARS
Ingredients
1 c rolled oats
1/2 c chocolate chips
1/3 c maple syrup
Directions
1. 2. 3.
3/4 c nut butter
1/2 c ground flax seed
1 tsp vanilla
Combine all ingredients in a large bowl and mix thoroughly. Roll into balls (about 1-inch in diameter). It h l h
this to keep the mixture from sticking to y Keep stored in an air-tight container in the
Ingredients
Directions
1. 2. 3. 32 oz Greek Yogurt (I suggest using Honey Greek Yogurt)
1 c Freeze Dried Strawberries (or whatever mix-in you want to use)
Line a flat pan with sides with parchment paper and spread evenly with yogurt, make sure it’s not too thin so that it breaks easily. I would say about 3/8 of an inch thick is good.
Sprinkle with your mix-in (fruit, cereal, etc)
Freeze for a few hours until completely frozen. Ours took about 4 hours for an 8″ square pan, but of course it will depend on the size of your pan. Remove the frozen yogurt from the pan and peel off the parchment paper. Break into pieces.
In my college days, I created a lot of magic with a microwave and a George Foreman grill! Here are a few meals that you can make quickly and with minimal appliances and equipment
English Muffin, Canadian Bacon, Egg, and Sliced Cheese
Microwave the egg in a ramekin (sprayed with oil) for 4560 sec in 15 sec increments Then assemble the sandwich You can prep multiple and freeze or refrigerate them for later
1.5 c Oat Milk/4 Tbsp Honey/2 Tbsp Cocoa Powder/1 tsp Vanilla Extract/ 1/4 tsp Salt/ 1.5 c Old Fashioned Oats
In a large bowl, combine milk, honey, cocoa, vanilla, and salt Then stir in oats Pour mixture into four glass jars and store in the refrigerator
Flour Tortilla, Tomato, Sliced Mozzarella, and Basil
Slice the tomato and chop the basil On one side of the tortilla, layer the mozzarella, tomato, and then basil Fold over the other half of the tortilla and place on a sandwich press
Flour Tortilla, Turkey, Avocado, Tomato, Hummus, and a Pickle
Slice the tomato and avocado. Spread hummus on the tortilla, then add turkey, tomatoes, avocado slices, and a pickle spear.
Ramen, Veggies, and Egg
Cook your ramen according to its instructions, then add veggies such as sliced mushrooms and spinach, and an egg to the hot broth. Let it cook in the broth and Enjoy!
Rice Krispies, Marshmallows, and Buttter
Melt 1/2 Tbsp butter in microwave for 15-20 sec. Add 6 large marshmallows and microwave for 30 sec Add 1/2c of cereal You can add 1/4 c more if you want a thicker rice krispie treat!
