Paw Paw Muffins

 

Ingredients:

• 2 large eggs
• 6 tablespoons cooled melted butter
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon grated nutmeg
• 3/4 cup pawpaw pulp, mashed
• 1/2 cup  chopped  pitted dates

Preparation:

1. Preheat the oven to 375°F.
2. Use a paring knife to peel the pawpaws, then remove the seeds and discard.
3. Mash pulp with a fork if needed.
4. Whisk together the eggs, butter, buttermilk, and vanilla.
5. Sift together the dry ingredients and add those gradually,  stirring until you have a  smooth batter.
6. Stir in pawpaw pulp and dates.
7. Place batter 2/3 full in greased muffin tins or use cupcake liners.
8. Bake muffins for 18-22 minutes or until a toothpick inserted into a muffin can be removed without wet batter.
9. Cool for 10  minutes in the pan, then turn out muffins to finish cooling on a wire rack.

palatablepastime.com

Chocolate Potato Cake

 

Ingredients:

• 1 cup butter, softened
• 2 cups sugar
• 2 large eggs, room temperature
• 1 cup cold mashed potatoes (without added milk and butter)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1 cup 2% milk
• 1 cup chopped walnuts or pecans

Caramel Icing:

• 1/2 cup butter, cubed
• 1 cup packed brown sugar
• 1/4 cup evaporated milk
• 2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract

Preparation:

1. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add potatoes and vanilla. Combine the flour, cocoa, and baking soda; gradually add to creamed mixture alternately with milk, beating well after each addition. Stir in nuts.
2. Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For the icing, in a saucepan over low heat, cook butter and brown sugar until butter is melted and the mixture is smooth. Stir in evaporated milk; bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. Stir in confectioners' sugar and vanilla until smooth. Spread between layers and over top of the cake.

tasteofhome.com 

Yellow Squash Cornbread

 

Ingredients:

• 1 (8.5 oz) small box Jiffy cornbread mix
• 6 ounces (about ¾ cup) cottage cheese
• ¼ teaspoon salt
• 2 eggs
• 1 cup very finely-diced yellow summer squash (approximately 1 small squash)
• ½ stick (4 tablespoons) butter, melted

Instructions:

1. Preheat oven to 375 degrees F. Spray an 8-inch x 8-inch square baking dish with cooking spray.
2. In a large bowl, mix together cornbread mix, cottage cheese, salt, and eggs. Stir in diced squash.
3. Pour batter into prepared pan. Pour melted butter over the batter.
4. Bake for approximately 25-30 minutes, or until golden brown and cooked through.

https://www.theseasonedmom.com/squash-cornbread/

Choco-Hazelnut Muffins

Ingredients

• 2 cups flour
• 2 teaspoons baking powder
• 7 ounces chopped bittersweet chocolate
• 1 cup chopped toasted hazelnuts (the CSA hazelnuts are not toasted-- here is how to do it!)
• 1/4 cup natural unsweetened cocoa
• 2 tablespoons instant espresso
• 3/4 teaspoon salt
• 2/3 cup buttermilk
• 2/3 cup vegetable oil
• 3/4 cup sugar
• 1/2 cup chocolate-hazelnut spread, such as Nutella
• 2 eggs
• Raw sugar

Instructions:

1. Preheat the oven to 400 degrees . Line a 12-cup muffin pan with 1 1/4-inch paper liners. In a bowl, whisk the flour, baking powder, bittersweet chocolate, hazelnuts, unsweetened cocoa and salt. In a large bowl, whisk the buttermilk, oil, sugar, chocolate-hazelnut spread and eggs. Add the dry ingredients to the wet mixture and fold until just barely blended.
2. Divide the batter among the liners (fill about three-quarters); top each with 1/2 tsp. raw sugar. Bake until puffed and golden brown and a toothpick inserted into the center comes out clean, 13 to 17 minutes. Cool in the pan.

https://www.rachaelraymag.com/recipe/chocolate-hazelnut-muffins

Beet Chocolate Chip Cookies

Ingredients:

2 Cups All Purpose Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Salt

1 Cup softened Butter 

1 1/2 Cups Sugar

2 Teaspoons Vanilla Extract

4 Tablespoons Non-Dairy Milk

1/2 Cup Finely Grated Beet (about one medium beet)

1 1/4 Cups Chocolate Chips

Instructions:

Preheat the over to 350 F. Grease a pan or prepare with a non-stick mat. (These cookies like to stick to the pan, so make sure you don’t skip this step).

Chop the beet greens and the tail off the beet. Save the beet greens, they are delicious sautéed as a side dish. Use a potato peeler to peel the skin off the beet. Grate beet using a fine grater. 

In bowl number 1, whisk the flour, baking powder and salt.

In bowl number 2, cream together the butter, sugar, vanilla, and non-dairy milk. Let the butter soften a bit, (not melt all the way)!

Now add the butter mixture into the flour mixture, add the beets and mix it all up.

Toss in your chocolate chips, give it a final stir and admire your pretty cookie dough.

Use a spoon to place on a cookie tray. 

Bake for 12-14 minutes.

Recipe Source

Healthy Carrot Muffins

Ingredients:

1¾ cups white whole wheat flour or regular whole wheat flour
1½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
2 cups peeled and grated carrots* (that's potentially a lot of carrots—about 3 large or up to 6 small/medium)
½ cup roughly chopped walnuts
½ cup raisins (I like golden raisins), tossed in 1 teaspoon flour
⅓ cup melted coconut oil or extra-virgin olive oil
½ cup maple syrup
2 eggs, preferably at room temperature
1 cup plain Greek yogurt
1 teaspoon vanilla extract
1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

Instructions:

Preheat oven to 425 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or non-stick cooking spray (my pan is non-stick and doesn’t require any grease).

In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda, salt, ginger and nutmeg. Blend well with a whisk. In a separate, small bowl, toss the raisins with 1 teaspoon flour so they don't stick together. Add the grated carrots, chopped walnuts and floured raisins to the other ingredients and stir to combine.

In a medium mixing bowl, combine the oil and maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla and mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)

Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with turbinado sugar. Bake muffins for 13 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

Recipe Source