Banana Carrot Muffins

My fridge is freezing my food. If I turn up the temperature on the fridge then the freezer allows my ice cream to melt. So, I keep the fridge super cold and sometimes I have to deal with frozen produce. This time it was carrots. So with a bunch of frozen carrots and many over ripe bananas in the freezer I decided to make banana carrot "cake" muffins. Using trusty all recipes I knew I would find a recipe I would like and of course I did. This recipe met my needs perfectly. With some tinkering to the ingredients - a standard practice in the Crowder household - I had my banana carrot muffins.

Ingredients:

• 1/3 cup apple sauce
• 1 cup Splenda
• 1/2 cup egg beaters
• 1 cup whole wheat flour
• 1 cup oats
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon pumpkin pie spice
• 1 cup mashed ripe bananas
• 1 cup grated carrots
• 1 box raisins

Directions:

1. In a mixing bowl, combine apple sauce and sugar. Add egg beaters; mix well. Add bananas, carrots, and raisins. Mix well and allow to sit while preparing step 2.
   
2. Combine flour, baking soda, salt, baking powder, cinnamon, allspice, and pumpkin pie spice.
   
3. Gradually mix wet ingredients with dry ingredients.
4. Portion equally into a 12 serving muffin tin. Bake at 350 degrees F for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Makes 12 servings - calories per serving - 110

Oatmeal Pancakes

I love Monday's off. Just another excuse to make breakfast. I love breakfasts which is new for me. Normally I am not a breakfast person because I have so many other things to do in the morning and I am not a fan of Bisquick anything but growing up Bisquick was the go to breakfast so that is what I think of when I think of making breakfast. However, that is starting to change. As I make more breakfast foods for me I am starting to enjoy it more and more.

These pancakes are an adaptation from all recipes. I really liked the idea of adding oatmeal to my pancakes to make them healthier. With no oil, no sugar, the substitution of egg beaters, adding banana, raisins, and whole wheat flour these are actually pretty healthy. Next time I think I will add a little Splenda because these do taste a little on the healthy side rather than the yummy breakfast side. However, they were VERY filling. I also only blended half the batter and next time I will blend all of it because I want them to be less dense. Maybe more milk? The batter was nice and thick and they were pretty fluffy but I wanted a few more air pockets without adding more baking soda or baking powder. Hum...All in all I will be going back to this recipe again when I want a nice big breakfast. Recipe below reflects the changes I will make next time.Ingredients:

• 9 tbsp whole wheat flour
• 1 cup quick oats
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 6 oz vanilla yogurt
• 1 1/2 tbsp lemon juice
• 1 tsp almond extract
• 1/4 cup egg beaters
• 3/4 banana
• 1/3 cup non-fat milk
• 1 tbsp Splenda

Mixins:

• 1/4 cup blueberries
• 1/2 box raisins (snack size box)
• 2 tsp cinnamon
• pinch all-spice

Directions:

1. Add all wet ingredients to the blender. Mix in the oats by hand and allow to soak for about 10 minutes.
2. Add all other ingredients except the mix-ins. Blend until smooth.
3. Heat griddle to low-med heat.
4. Split the batch in two portions, into one half mix the blueberries. Into the other half mix in the mix the raisins, cinnamon, and all spice. (Blueberry pancakes should have some spices as well, perhaps some cinnamon)
5. Pour about 1/4 cup servings onto the griddle and cook until brown on the sides. Flip and cook for another 2 minutes depending on the heat of the griddle. (I would cook these slower then your normal pancake)

Makes about 9 pancakes: Calories per pancake - 100

Oatmeal Raisin Cookies

I have done so much baking recently. I just love the smell of sweet things cooking in my oven. These cookies were the result of a bad day that I was hoping to make better with a little something sweet and homemade. These cookies fit the bill. Besides, while I really wanted peanut butter, Miles much prefers these cookies.

Ingredients:

• 8 tbsp light butter
• 3/4 cup flour
• 1/4 cup egg substitute
• 3/4 cup Spenda
• 1 1/2 cups rolled oats
• 1/3 cup raisins
• 1/2 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp allspice
• 1/4 tsp salt

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Soak raisins in warm water for 10 minutes.
   
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 8 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container.
   

Makes 38 mini cookies: calories per cookie - 32