Mini Chocolate Chip Muffins

I came across this recipe on the plan to eat blog.   It looked great!  Especially since my kids love chocolate chip pancakes.  I was sure they would love these ones.  I changed it up to be mini muffins and to include half whole wheat flour.  The rest is mostly the same.  YUM!  The kids did love them!

Mini Chocolate Chip Muffins

Blender Wheat Waffles.

Who doesn't love waffles??  I know I sure do.  So after seeing a recipe come through my inbox yesterday for a sausage gravy over waffles I decided to make some for breakfast this morning.  

These take a good blender.   I thought I had a good one, a kitchenaid, but ended up with the rubber gasket in my waffles!   So not cool.  We will have to see what hubby says when he gets home tonight.  I'm hoping this will be a good reason to invest in a new one.  :-D

Blender Wheat Waffles

adapted from the I Can't Believe it's Food Storage" book by Crystal Godfrey

1 cup milk (3 T.  dry powdered milk and 1 cup water)

1 Cup Wheat Kernels, whole and uncooked

2 eggs

2 tsp baking powder

1/2 tsp salt

1/4 cup oil

2 T.  Sugar

2 T. Chia or Flax seeds

1/2 cup kale or spinach

Put milk, seeds, kale and wheat kernels in blender.  Blend on highest speed for 4-5 minutes or until batter is smooth.  You may need to add a tiny bit more water if it isn't blending easily.  

Add eggs, oil, baking powder, salt,  and sugar.  Blend on low.  From the blender jar, pour batter into hot, prepared waffle iron.  Close iron to cook.   These may take a little longer than regular waffles.  

Mini Healthy Pumpkin Donuts

My son really wanted donuts today so I pulled out my trusty donut maker and started looking for the recipe.  Unfortunately I couldn't find it so ended up amending a basic one I found on the internet.  The kids loved these and gobbled them right up!!

Mini Healthy Pumpkin Donuts

1 cup Whole Wheat flour
1/3 cup honey
1 tbsp baking powder
1 egg
1/2 cup milk (almond milk adds a little flavor and is less calories)
1/2 tsp vanilla
1/2 cup pumpkin

1/2-1 tsp cinnamon or pumpkin pie spice

Mix all together well. Use a small cookie scoop to dish into your mini donut maker. Cook as directed by appliance.

Dust with powdered sugar or other topping if desired.

Nutrition Facts   for 24 servings

Serving Size 23 g

Amount Per Serving

Calories 39       Calories from Fat  3

Total Fat   0.3g

Cholesterol  7mg

Sodium  7mg

Total Carbohydrates   8.6g

Sugars    4.1g

Protein    0.9g

Vitamin A 16% • Vitamin C 0% Calcium 4% • Iron 2%

Nutrition Grade A-

* Based on a 2000 calorie diet

Biggest Loser Golden Flaxjacks

I am a big biggest loser fan.  In fact I like to exercise while watching my DVR'd shows  It is almost as though I am doing my last chance workout with Jillian and Bob.  I got the new book Simple Swaps and tried out this pancake recipe.  A little heavier than the pancakes I usually make but quite tasty--I am sure the next time I make these they will turn out much better!  I topped them with a cup of frozen mixed berries that I had brought to a boil and smushed, I let the berries boil down until they were a little thick.  Also a portion of greek yogurt.  One serving of these pancakes (2- 4") is 160 calories.  With the berries and yogurt they pack quite the punch for fiber and protein.  Give them a try!

Golden Flaxjacks

1 cup whole wheat flour
1/2 cup stone-ground cornmeal
2 T wheat bran or oat bran
2 T flaxseed meal
2 teaspoons baking powder
1/2 teaspoon salt
2 large egg whites
1 3/4 cups fat-free or 1 % milk
2 T olive oil or canola oil
1/2 teaspoon pure vanilla extract

In a large mixing bowl, combine the flour, cornmeal, bran, flaxseed meal, baking powder, and salt.  Set aside.

In a small mixing bowl or blender, whisk together the egg whites, milk, oil, and vanilla until smooth.  Make a well in the center of the dry ingredients.  Pour the liquid mixture into the well and stir just until combined.  Allow the batter to stand for about 30 minutes or overnight in the refrigerator.  Add more milk, if needed to obtain batter the consistency of thick cream.

Heat a nonstick griddle or nonstick skillet  (coated with cooking spray if necessary) to medium heat.  For each flaxjack, pour a scant 1/4 cup of batter onto the griddle.  Cook until the flaxjacks are puffed and dry around the edges.  Turn and cook the other side until golden brown.

I started these on medium heat according to my griddle.  However it was taking forever and they didn't brown.  So I actually cooked them at a slightly lower temperature than I usually cook my pancakes.  They started to be much better!   After cooking I allowed them to cool and then packaged in individual servings.  Now I can freeze and pull out just what I want for breakfast.  DH didn't even want to try these, but I think they are good!  (he isn't very adventurous!)  I think they taste best with the berries and yogurt, but let me know what you think!