Snack recipes

I've been asked to share my recipes I've made with many of you.  I am always flattered by the love many of you show me and requests I receive for my recipes.  Makes me think.... Healthy Appetites Menu Plan??  Hmmm...... an idea that has been going around this noggin of mine.  Keep posted.

Carob Chip Muffins

Makes 12 muffins

1/2 cup firmly packed brown sugar
4 tablespoons butter ( I use Earth's Balance to keep mine dairy free)
3/4 cup rice milk (feel free to use buttermilk or cows milk)
3/4 carob chips
1 large egg
2 tsp vanilla extract
2 cups white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

1. Preheat the oven to 350 degrees.  Coat a 12 cup muffin tin with cooking spray of line with paper baking cups.
2. In a large mixing bowl beat the brown sugar and butter until creamy.  Stir in the milk, carob chips, egg and vanilla.
3.Add the flour, baking powder, baking soda and salt, and stir until just combined; do not over mix.  There should be lumps in the batter.
5. Divide the batter among the muffin cups. Bake until the tops of the muffins are lightly browned and a toothpick inserted in the center comes out clean,  about 20-25 minutes.  Turn on to a rack to cool.
6.Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze up to one month.



Apple Cinnamon Muffins

1 cup all purpose flour
1/2 cup white whole wheat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 cup rice milk (feel free to use cow's milk)
1/2 cup sugar or honey
2 large eggs
1 tsp vanilla extract
1/4 cup canola oil
2 cups peeled and chopped apples ( I used gala)

1. Preheat oven to 400 degrees and line a muffin tin with paper baking cups
2. In a medium bowl, whisk together the flours, baking powder, salt and cinnamon
3.In a large bowl, whisk together the milk, sugar (or honey), eggs, vanilla and oil
4.Stir in the dry ingredients into the wet and mix until just combined.
5.Fold in the apples
6.Pour the batter into the prepared muffin cups and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
7.Transfer to a rack to cool.



Blueberry Oat Muffins

1 1/4 cups all purpose flour
1 1/4 cups old fashioned oats (not quick or steele cut)
2tsp baking powder
1/4 tsp salt
1/2 cup sugar
1/2 cup rice milk (feel free to use cow's milk)
1 large egg
1 tsp vanilla extract
1/3 cup canola oil
1 cup fresh or frozen (not thawed) blueberries

1.Preheat oven to 400 degrees and line a muffin with paper baking cups
2.In a medium bowl, whisk together the flour, oats, baking powder, salt and sugar
3.In a large bowl, whisk together the milk, egg, vanilla and oil.
4.Stir the dry ingredients into the wet and mix until just combined.
5. Gently fold in the blueberries.
6.Pour the batter into the cups and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
7. Transfer to cooking rack.


I hope you enjoy baking these as much as I have and that you and your family enjoy eating them!

Alyssa