The Jolly Kitchen

Have you ever wondered what the color of your bread tag means? Click on the picture below to find out.




Here is what Snopes has to say about it. Looks like it is true, but the guide above may not be enough to tell you how fresh your bread really is.

First, I must give credit to The Mennonite Girls Can Cook blog! I got this Apple Muffin recipe from their AMAZING blog that you must visit. Seriously, those girls can cook and their blog is beautifully done.

I did subsitute the white flour with white wheat flour (healthier option) and they were delicious! The husband and the toddler gobbled them up. I made them 2 days ago and there are only 3 left-we had 12! I have eaten 2-you do the math-LOL!

Now, for the recipe:
Apple Muffins
Makes 12 muffins

Ingredients:
1 egg
1 cup milk
1/4 cup salad oil
1 cup coarsely grated apple
1 1/2 cups all-purpose flour (or sub with white wheat flour)
1 teaspoon cinnamon
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt

Instructions:
1. Beat egg. Stir in milk oil and apples.
2. Mix in remaining ingredients, just until flour is moistened. The batter should be lumpy.
3. Fill greased muffin cups 2/3 full.
4. Bake at 375 F for 20 minutes or until golden. Immediately remove from pan.

These are definitely a little bit of work, but they are really good!

Ingredients:

10 green onions roots and ends trimmed
Olive oil for coating onions
1 cup whole milk
1/2 cup buttermilk
1 large egg
1 1/4 cups all purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup unsalted butter
1 1/2 cups shredded cheddar cheese

1. Preheat the oven to 400 degrees. Rub a baking sheet with oil.
2. Lightly coat the onions with olive oil, place them on the baking sheet, ans season with salt. Roast for 5 to 8 minutes, until lightly browned. Chop into small dice.
3. Decrease the oven temperature to 375 degrees. Grease the cups of the muffin tins with butter.
4. In a small bowl, whisk together the milk, buttermilk, and egg.
5. In a separate bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and sugar.
6. In the bowl of the stand mixeer fitted with the paddle attachment, cream the butter on high speed until smooth. Continuing to beat on low speed, add the flour mixture, alternating with the milk mixture until smooth. Add the cheese and green onions. Mix just to blend.
7. Use a small ice cream scoop to spoon batter into each cup. Bake on the center rack for 20 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
8. Let cool on a rack for 5-10 minutes before removing muffins from tin. Left over muffins can be refigerated for 2-3 days and frozen for 2-3 weeks.

Makes 18 regular sized muffins or 36 mini muffins

I made Low Fat Blueberrry Bran Muffins today and they turned out really well. They are very healthy and do not have any oil. Surprisingly, they are really moist and taste really good...especially for being healthy and low fat. I gave the little one a couple of bites tonight and he really loved it. He kept coming back for more, which is always a good sign! The husband liked them as well, which is a good sign coming from someone who slathers all of his food in ranch or cheese-LOL!


INGREDIENTS
1 1/2 cups wheat bran
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg
2/3 cup brown sugar
1/2 teaspoon vanilla extract
1/2 cup white wheat flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
Bake in preheated oven for 20 to 25 minutes, or until tops spring back when lightly tapped.


Nutritional Information
Servings Per Recipe: 12

Amount Per Serving
Calories: 123

Total Fat: 1g
Cholesterol: 18mg
Sodium: 244mg
Total Carbs: 28.1g
Dietary Fiber: 4.3g
Protein: 3.7g