owder is used in this recipe, which is very mild. If
rumbly. Set aside.
For muffins, in large bowl, combine flour
in the recipe. Set this bowl
Pre-heat oven to 350°F.
Place all ingredients excluding blueberries into your food processor and blend until smooth.
Once completely mixed fold in blueberries.
Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray.
Evenly scoop batter into muffin tin.
Bake for 25 minutes.
Remove from oven and place on cooling rack.
Enjoy!
Shred the zucchini. It takes about 2 zucchini.
Mix the rest of the ingredients in whatever order you choose.
Fill muffins tins to the top, not 3/4 full like normal.
Bake at 350 for 30 minutes. Check to see if their done with a toothpick.
Eat! MMM, we like to add some real butter to them too, but that's not quite so healthy ;).
5 minutes.
Yield: 10 muffins.
Note: As stated above
assing by :P.
These muffins are delicate hot out of
refrigerate for use w/muffins.
For Muffins: Preheat oven to 375
o 25 minutes or until muffins are golden.
For the
CRANBERRY MUFFINS.
Preheat oven to 400
ull, but it makes large muffins!
Bake at 300\u00b0F
0 minutes.
For the Healthy Hollandaise:
Combine all the
rom tin.
Note: When muffins are cool, put away in
Place spinach in a bowl. Cover with boiling water to blanch. Drain and pat dry with paper towel. Set aside.
For the light hollandaise, mix mayonnaise, lemon peel and mustard in a heatproof bowl. Whisk over a saucepan of simmering water until warm. Remove from heat. Stir in lemon juice, tarragon and cayenne pepper. Season to taste.
Arrange muffins on plates. Top with spinach and poached egg. Drizzle with light hollandaise. Serve with sauteed tomatoes.
ith a little whipped cream (recipe follows) or cinnamon on top
ntil the tops of the muffins are golden and a toothpick
ntil crumbly; set aside.
Muffins: In a large bowl whisk
Sift dry ingrediants in one bowl.
separate one of the eggs. add the yolk and the rest of the wet ingredients together and whisk.
beat the egg white in a clean bowl until peaks form.
Add the wet into the dry, mixing until just combined. fold in the egg white.
Pour into a preheated greased waffle iron, and I cook mine for 3-4 minutes with my waffle iron. This recipe yeilds 16 small square waffles for me (using just under 1/3 cup of batter per waffle).
These freeze well.
Set aside.
For the muffins:
Adjust oven rack to
ups.
Makes 12 muffins (or 6 super muffins!).
Bake at