Minimally Modified: Quick and Easy Apple Cinnamon Muffins

So, it's officially winter, which means cold.  It also means cozy days with tea, coffee, and preferrably muffins.  Here's a super easy recipe that takes almost no time and really delivers on deliciousness.  In fact, I am eating one now!

Apple Cinnamon Muffins 

(makes 6-8)

• 4 eggs
• 1 cup applesauce (I recommend homemade)
• ½ cup coconut flour
• 1 tbsp cinnamon
• 1 tsp baking soda
• 1 tsp ground ginger 
• 1/2 cup chopped walnuts

Put all ingredients except nuts into a medium sized bowl and mix until no lumps.  Fold in walnuts.  Fill muffin tins at least 3/4 full.  Bake 15-20 minutes on 400 until starting to brown and not squishy when lightly touched on the top.  Let cool 2 minutes, drizzle with honey or butter or deliciousness of your choice and enjoy!

**minimally modified from http://wellnessmama.com

Recipe Update... Ginger Muffin (Protein Version)

Well, anyone close to me already knew this, but now there's proof for the rest of you.  I change my own recipes as much as I do others!  It's usually because I hate measuring things (serious lazyness), but sometimes it's because I just think there's a slightly different way to make an old recipe even more delicious.

Take the below, for example.  The first try was good, really zesty and sweet, but pretty moist.  And I'm an on the go type of eater.  My food has to be able to stand up to the test of my purse.  So, I decided to alter the recipe a bit, add some more protein, firm things up, and see what happened.  The result was delicious, and a better purse traveler than the original... and now there's pictures! (Don't worry, you can still find the inspiration on the original post, along with two other yummy breakfast items you might have forgotten about.)

That's it for this rainy Saturday.  Enjoy!

Protein Ginger Muffin

• 1 mashed banana

• 1/2 cup sweet potato puree

• 1 egg

• 2 tbsp coconut flour

• 2 tbsp unflavored protein powder (Sunwarrior Blend)

• 1/3 cup flaxseed meal

• 1 1/2 tsp ginger

• 1 tsp cinnamon

• 1 tsp baking powder

• 1/2 tsp baking soda

• 2 tbsp hemp hearts (optional)

• 1tbsp agave syrup (optional)

Mix all ingredients in a bowl, making sure there are no lumps.  Put in a greased muffin tin and bake at 350 for about 45 minutes.  Again, they are less moist than the originals, but I leave them in until I think they might burn, but the choice is yours.  Best way to eat is cu tin half, toasted, with lots of melted butter!

**this has been an R&E original

Back With Gifts... A Primal Double Chocolate Gift!

I'd like to apologize.  I've been absent for a while.  I'd offer up an excuse, but I think we all know life happens, and I promise it was not because I wasn't cooking!  In fact I have about 12 new recipes/meals to share, just not the pictures to go along with them... so keep an eye out because they will be coming.

I won't give you a long story to go with this recipe because you've been patient with my MIA status and I'd like to say thanks!  This is a dessert I have been waiting to share for a while.  Desserts don't come easily to me, mostly because I lack the patience and measuring skills to follow through to the end, but this one is Rachel-friendly and a real hit, even among the most anti-primal of my friends.  It is absolutely amazing how something so healthy can be so good... and the great thing about these cakes is that you can eat them unfrosted too.  Up to you, but these guys are easy, quick, and so delicious.

So, without further ramblings...

Double Chocolate Chip "Reese's" Cupcakes!
(makes 4)

Frosting Ingredients/Recipe

• 1/4 cup almond butter
• 1/8 cup butter or coconut oil
• 1/4 tsp vanilla extract
• 1/4 tsp maple syrup

Whip all ingredients with a hand blender until fluffy.  Refrigerate frosting until use... may need to whip again right before frosting cupcakes.

Cupcake Ingredients/Recipe

• 2 eggs
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1/8 tsp baking soda
  
• 1-2 tbsp maple syrup (optional)
• 2 tbsp coconut flour
• 2 tbsp cocoa powder
• 2 tbsp coconut oil, melted
• 1 tbsp coconut milk
• 1/3 cup dark chocolate chips

Remember, this recipe makes only 4, so if you need more than that don't forget to double!

Preheat oven to 350 degrees.  Crack eggs into a large mixing bowl with vanilla, salt, baking soda, maple syrup, and blend until smooth.  Add coconut flour, and cocoa powder and continue to blend.  Add melted oil, and blend until smooth.  Stir in coconut milk, followed by the chocolate chips.

Place cupcake papers into cupcake pan and pour batter into each cup.  Bake at 350 for 25 - 35 minutes, until bounces back when pressed on top.  Remove from oven, allow to cool, frost, and enjoy.

Note: I recommend not frosting until you are ready to eat them, and even heating up the muffin just slightly before you frost.  So delicious with a glass of cold milk... I dare you to eat just one!

Drool.

**modified long ago from http://www.primalpalate.com/

Root Overload! What to Do With All Those Carrots.

So, every week I get a bunch of vegetables delivered through a local farm share.  This means I get fresh, organic veggies delivered each Thursday that make me think about new ways to cook.  It can sometimes get challenging, and force me to get extremely creative, especially during certain seasons... one such being carrot season!  You know winter is almost here when all you keep getting in your farmshare goodie bag every week is lots of roots and kale.  More specifically, lots and lots of carrots.  Seriously.  They are filling an entire crisper bin in my fridge right.now.

Anyways, I like a culinary challenge, but carrots are tough.  They don't exactly go with a TON of items, and if you don't like cooked carrots (ahem, R and E, guilty as charged), the list is even shorter with what you can do with them.  How am I solving this problem, you ask?  Why by HIDING them of course!  Shredded carrots are surprisingly versatile.  And they add a bit of moisture, texture, or flavor to whatever you smush them into.  I am still working out a few more recipes, but consider this the first installment of "How to Hide Veggies and Like It."

First up, enter a healthier, lower fat version of my cheesey garlic biscuit.  It still takes delicious and no has zero guilt since you are getting a helping of veggies every time you eat one!  You will notice that the type of veggie you use is interchangeable.  I made this for my very good friend recently to go with her chili... and it passed the test!  This is a must try.

Garlic Cheddar Hidden Biscuits

• 4 tbsp coconut flour
• 1 cup grated carrots/zucchini/eggplant (squeezed)
• 1 tsp baking powder
• 1/2 tsp garlic powder
• 1/4 cup milk or coconut milk
• 1/4 cup mozzerella cheese, grated
• 1/4 - 1/2 cup sharp cheddar cheese, grated
• 1 egg, slightly beaten

Preheat oven to 350 degrees. Mix dry ingredients (including veggie) then add remaining ingredients and mix.

Use hands to form 4 flat biscuits on parchment paper-lined cookie sheet.  It will be a bit sticky, but just be patient.  Make sure you shape them the way you want them, all they will do is rise, not spread out.

Bake for 12-15 minutes. They won’t turn brown on top but the bottoms will be a nice golden brown.  I of course immediately slather mine with butter, but the choice is yours...

Next up in the hidden carrot family is an amazingly hearty breakfast muffin.  It's my new favorite to make on the weekends because (despite the long ingredient) they are easy to make and never fail to taste great.

Carrot Apple Muffins

• 1 cup almond flour
• 1/2 cup flax meal
• 1/2 teaspoon baking soda
• 1/2 tsp sea salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 tbsp coconut oil, melted
• 1 tbsp vanilla extract
• 3/4 cup shredded carrot (about 1 medium carrot)
• 1/2 cup raisins
• 1 apple, diced small
• 1/4 cup shredded coconut
• 2 eggs
• 2 tbsp honey (optional)
• 1/2 cup chopped walnuts (optional)

Preheat oven to 375.  In a large bowl, add almond flour, carrots, apple, raisins, coconut, baking soda, salt, cinnamon, nutmeg, clove and ginger. Mix well and then add remaing ingredients into bowl with dry ingredients and stir well.  Put in greased muffin tin and cook for about 20 - 30 minutes.  They should bounce back when poked with a finger, and a knife should come out clean.

Of course these are great with melted butter on them, or maybe some cream cheese, but they also hold up well in your purse or pack when you are on the go... and of course taste incredible any way you eat 'em.  So, break out those carrots, get shredding, and enjoy!

**these have been R&E originals

Breakfast Is My Favorite!

I have probably said it before and will definitely say it again... breakfast is SO GOOD.  I think one of the reasons I like it so much is because the work always feels so minimal compared to preparing dinner, and way more exciting than eating lunch.  Maybe that's why I am constantly trying to upgrade to the newest "best" breakfast recipe.

Eric laughs at me every time I get in the kitchen because I can never just follow a recipe.  I tried it once, the results were horribly bland.  Seriously, I rarely trust other's suggestions.  This may seem snobby, but I like my food, and none are more important to me than a quality breakfast muffin.  As you all know, I have definitely posted my share of muffin tin recipes, but can't stop trying new twists or ideas.  Hey, there is always room for banana or pumpkin or chocolate chip!  Maybe I have a problem, but you get to profit from it so no harm done.

So, in honor of breakfast, and my inability to simply leave a recipe alone, this post features two muffin recipes and a new twist on hash browns.  First up is a muffin originally from one of my new favorite recipe sites.  When I first made these following her recipe (yes, I did!), it was almost perfect.  It was very muffin-esque, but I wanted a smoother texture and stronger banana taste so I messed around until I found something that worked.  Of course I also add raisins while Eric prefers his with walnuts and chocolate chips.  Regardless, you don't even miss the flour!

Banana Bread Muffin

(for real) 

• 1/4 cup coconut flour
• 1/4 cup flaxseed meal
• 1/4 cup almond flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 eggs
• 2 tbsp butter (melted)
• 1 tsp vanilla extract
• 1 ripe banana, mashed
• 1/8 cup coconut milk
• walnuts, raisins or choc chips (optional)

Combine all dry ingredients in a mixing bowl.  In a separate bowl mash your banana with all wet ingredients, then add to mixing bowl.  Stir everything together, then add any optional extras.  Place in a greased muffin tin and bake at 350 for 20-25 mins.  Knife should come out clean and top should be browned.  Butter or cream cheese is a great end addition!

Another fiddled with muffin recipe but this time from a friend and my only goal was to primalize.  This is a dense muffin that's quick to mix up, perfect for breakfast on the go, or a hearty snack.  Also very moist so be sure to cook it as long as you can!

Sweet Ginger Muffin

• 1 mashed banana
• 1/2 cup sweet potato puree
• 2 eggs
• 1/4 cup milk
• 2tbsp coconut flour
• 2tbsp arrowroot powder
• 1/3 cup shredded coconut
• 1tbsp agave syrup (optional)
• 1/2 tsp ginger
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda

Mix all ingredients in a bowl, making sure there are no lumps.  Put in a greased muffin tin and bake at 375 for about 30 minutes.  Again, they are very moist so I leave them in until I think they might burn, but the choice is yours.

(Sorry there are no pictures, I always make them on a busy day because they are just that convenient!)

My cousin sent me this last breakfast joy after an excited phone call regarding her switch to primal eating.  Of course I couldn't just leave it alone, although I blame the fact that I had butternut squash and not sweet potato.  Regardless, the result was easy and so so good.

Butternut Parmesan Hash Browns

• 1 1/2 cups grated butternut (or sweet potato)
• 1/2 onion, chopped
• 1 egg, lightly beaten
• 1/4 tsp garlic powder
• 2 tbsp almond meal
• 1/2 tsp arrowroot powder (or flour)
• 2 tbsp grated parmesan cheese
• salt and pepper to taste

Grate the potatoes on the large side of box grater and season with salt. Let sit for 10-15 minutes, then squeeze by the handful to drain out the excess liquid.  Combine with the rest of the ingredients.  Form thin patties and heat a thin layer of olive oil in a large skillet over medium heat.

Carefully place in pan and let cook about 2-3 minutes a side.  Cook until crispy, then place on plate, add toppings, as always I recommend serving with eggs, bacon, and coffee.  Eat up and enjoy!