Fix Me A Snack

I’ve got way too much applesauce taking up valuable real estate in my fridge. These muffins are deliciously moist and sweet out of the oven and well into the next couple days (that’s as long as they lasted here).

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1 large egg, beaten
1/4 cup olive oil
1/4 cup sugar
1/2 cup buttermilk
1/2 cup lowfat milk
1/4 cup tomato paste
1/2 cup cottage cheese
1 cup freshly grated parmesan cheese

Preheat oven to 375 F

In a medium bowl, whisk together flour, Italian Seasoning, baking soda, and salt. Set aside.

In a large bowl, whisk together, egg, olive oil, sugar, buttermilk, milk, tomato paste, cottage cheese and parmesan cheese until almost uniform in color. Small bits of tomato and cheese are actually a good thing so do not over mix. Add the dry ingredients and mix until uniform.

Transfer batter to a muffin pan sprayed with oil. Fill each muffin cup up to ¾ full with batter. Bake on a rack in the center of the oven for 15 – 17 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Allow muffins to cool for 5 minutes in pan and then transfer to a cooling rack. Serve or store in an airtight container.

Yield: 12 muffins
Prep time: 20 minutes
Bake time: 15 minutes

Note: If you don’t have any buttermilk, you can make a substitute. If you don’t have any white whole wheat flour, I’d suggest replacing it with 1 cup of all-purpose flour and 1 cup of whole wheat pastry flour.

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1/4 cup canola or vegetable oil
3/4 cup brown sugar, packed
1 large egg, beaten
1 teaspoon vanilla extract
2 ripe bananas, peeled and mashed
3/4 cup buttermilk

1 cup whole wheat pastry flour
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 cup ground flaxseed
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/3 cup milk chocolate chips

Preheat oven to 350 F.

Mix oil and sugar in large bowl. Add egg and vanilla and mix again. Add bananas and buttermilk and mix well and set aside.

In a medium bowl, whisk together flours, flaxseed, salt, nutmeg and cinnamon. Pour flour mixture into banana mixture and stir until just combined. Add chocolate chips and stir to disperse chips in batter.

Spoon batter into greased mini muffin pan. Bake for 10-15 minutes or until toothpick inserted comes out clean. Move to wire rack to cool. Serve warm or cooled.

Yield: 36 mini muffins
Prep-time: 20 minutes
Bake-time: 10 minutes

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I found some Grandma’s Robust Molasses at the supermarket. I have no idea what makes it “robust”, but 1 tablespoon has 20% RDA of Iron so I’m not asking questions! Try it in this recipe. They are very moist and delicious, if I do say so myself.

1 cup whole wheat pastry flour
3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1/4 cup unsalted butter (1/2 stick), softened
2/3 cup brown sugar, packed
1/4 cup dark molasses
1 large egg, beaten
1/4 cup buttermilk
1 cup canned pumpkin puree
1/4 cup oil
8 whole dried dates, pitted and chopped (optional, but tasty)

Preheat oven to 350 F.
Combine dry ingredients in medium bowl with whisk – flours, baking soda, salt, cinnamon, and nutmeg.

Cream softened butter and brown sugar in large bowl. Add molasses, egg, buttermilk, pumpkin, and oil and stir. Pour in the flour mixture and stir to combine.

Bake in greased mini muffin pan for 15 minutes (give or take). Roughly 20-25 minutes for regular sized muffins or until inserted toothpick comes out clean. Transfer to cooling rack and serve warm or cooled.

(Inspired by a recipe from the Wisconsin Milk Marketing Board, http://www.eatwisconsincheese.com/recipes/article.aspx?rid=1618)

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