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Chili Muffins

3/29/2020

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Picture
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.
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Banana Oatmeal Muffins

3/29/2020

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Picture
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


Directions
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.
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Almond Flour Pumpkin Muffins

3/29/2020

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Picture
from Well Plated
  1. ​1 1/2 cups blanched almond flour
  2.  ½ teaspoon kosher salt
  3.  3/4 teaspoon baking soda
  4.  2 1/2 teaspoons ground cinnamon
  5.  1/2 teaspoon ground cloves
  6.  1/4 teaspoon ground nutmeg
  7.  4 large eggs
  8.  3/4 cup canned pumpkin — not pumpkin pie filling
  9.  1/3 cup pure maple syrup
  10.  1 teaspoon pure vanilla extract
  11.  Up to 1/2 cup mix-ins: chocolate chips cranberries, toasted and chopped walnuts or pecans or a mixture of the above.

Instructions
  1. Place a rack in the center of your oven, and preheat the oven to 350 degrees F
  2. In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg. In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.
  3. Divide the batter evenly between the cups, filling them nearly all the way to the top. Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Place the muffin pan on a wire rack, and let cool in the pan for 5 minutes. Gently lift the muffins out of the pan, and place on the rack to finish cooling for as long as you can stand the suspense. Enjoy!
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long before it was cool to be a minimalist, live a sustainable life, become a zero waste warrior we just called it simple living  or what  some could not resist calling us....'those damn hippies....not much has changed in the years since, except the wording...now some can not resist calling us.... 'those damn natural nuts'...hence the name.
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copyright 2010


  • Welcome
    • Contact
  • Cleaning Products
    • Why I do What I do
    • Covid-19 Cleaning Tips
    • ingredients I use
  • Stock the Pantry
    • From My Kitchen
  • shop
  • Green Goddess Campaign
    • Simple Living Blog
  • Stand Out & Get Noticed
    • COVID-19 & Your Business