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Showing posts from March, 2013

Libbys' Mini Pumpkin Muffins

1 cup whole wheat flour
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 cup packed brown sugar
1/4 cup vegetable oil
1 15oz can pumpkin
2 eggs
1 cup lowfat granola (optional)

Mix together all dry ingredients in a bowl, combine well. Mix the oil, eggs, and pumpkin in another, mixing well. Gradually stir dry ingredients into wet ingredients. Spoon batter into mini muffin tin 2/3 full. If you choose to sprinkle with granola, and press granola lightly into batter. Bake 15-20 minutes on 350. Cool on wire rack.

*3 of these muffins equals only 100 calories, with granola.

Hawaiian Haystacks

These were a favorite of mine growing up. I don't know why we didn't have them more often, they are easy and cheap to make.

For the gravy, in a sauce pot combine:
2 cans cream of chicken
2 cans chick broth
2 cups cooked chicken, cubed

Heat until warmed though.

sweetened coconut
choy mein noodles
celery, diced
tomatoes, diced
cheddar cheese, shredded
pineapple chunks
green onions, sliced

Have about 5 cups of cooked rice ready. Then stack it up how you like it. I usually put the rice on my plate first, then the sauce, then some cheese, then the other toppings.

Bran Muffins You Will Actually Eat

Don't make that face. Yes, bran muffins. These are great because they are super moist and delicious, and the batter keeps for up to 6 weeks in the fridge so you can actually have warm muffins in the morning instead of cold old ones.

Combine in a bowl:
4 cups all bran cereal
2 cups bran flakes cereal
1 TBSP salt
2 cups boiling water

Let stand for 15 minutes until mushy. Then add:
3 cups sugar
1 cup margarine, melted
4 eggs

Stir until well combined. Then mix in, alternating between the dry and wet:
5 cups flour
5 tsp baking soda
1 quart buttermilk

Bake at 400 for 15 minutes. Makes 50 muffins. Batter can be saved in the refrigerator for up to 6 weeks.

Breakfast idea: One muffin, an egg made the way you like it, and a side of fruit. Yummy!