from the Alive Magazine
Makes a great addition to your child's lunchbox, take to a potluck or to energize when your child is at an after-school event. Top with a dollop of sour cream for a burst of flavour.
2 large eggs
1/3 cup (80 ml) tomato paste
1/2 cup (125 ml) coarse ground cornmeal
1 cup (250 ml) cooked black beans
1 cup (250 ml) cooked kidney beans
1 cup (250 ml) fresh or frozen corn kernels, thawed
1 cup (250 ml) diced red bell pepper
1 medium carrot, grated
2 tsp (10ml) dried oregano
1 tsp (5 ml) chili powder
1 tsp (5 ml) onion powder
1/2 tsp (2ml) salt
1 cup (250 ml) grated cheddar cheese
preheat oven to 350 F (180 C)
In large bowl, gently whisk eggs. Stir in tomato paste. Stir in cornmeal, black beans, kidney beans, corn, red pepper, carrot, oregano, chili powder, onion powder, and salt.
Pack mixture into 12 greased standard-sized muffin cups. Bake for 20 minutes, sprinkle tops with cheddar cheese; bake for 5 minutes more. Let cool for 5 minutes before unmoulding.
1 1/2 cups unbleached all-purpose flour
1 cup rolled oats
1/2 cup cane sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 large egg
3/4 cup milk or unsweetened non dairy milk
1/3 cup sunflower seed oil
1/2 tsp vanilla extract
1 cup mashed ripe bananas
Combine flour, oats, sugar, baking powder, soda, and salt.
In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Grease a 12-cup muffin tin with sunflower oil or butter and divide the batter among them.
Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.
from Well Plated
from my kitchen
My favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients. Without the long drawn-out story and the million pics before you get to the recipe.