Well, hello there! Let me just dust the flour off of my hands and come out of the kitchen for a bit. It seems that I have been a baking fool lately. Last week I “volunteered” to bake for Ad’s school. Since we had a soccer game on Saturday morning, I was feeling a little guilty that we couldn’t help at the Pumpkin Patch. So instead, we baked. A lot.
Seven batches of pumpkin scones and a few loafs of pumpkin choco-chip bread later…I was relieved to deposit the goods and be done.
Well, until the end of this week at least. Apparently at some point I signed up to bake for Emma and her school carnival this weekend.
Here are the pretty scones waiting to be sold…
And here is the recipe card that we attached to the bottom.
Supposedly it is the Starbucks pumpkin scone recipe. I don’t think they taste exactly the same, and I couldn’t get the frosting as thick, but they are pretty yummy.
Now, I have a request for all of you.
I have been making muffins for the girls for breakfast. Neither of them really like to eat in the morning, but I have found that they will eat a muffin or two. I’ve been making banana muffins and pumpkin muffins and today I tried blueberry. What I really want is a sneaky recipe that they’ll eat that is good for them as well. I use whole wheat flour and organic sugar – but they still are not super healthy.
So if you have some healthy muffin-type recipes, send them over. If I make them and they pass the test around here – I’ll send some pumpkin scones your way!
They freeze very well and if you nuke them for 10 seconds, throw on a little butter they are even better.
Fat Free Muffins
Use a very large bowl to mix together:
6 cups Kellogg’s Complete Wheat Bran cereal
½ box Fiber 1 cereal
1 ½ cups sugar
5 cups of all-purpose flour
5 teaspoons baking soda
1-Tablespoon Cinnamon
2 teaspoons salt
Then add:
4 beaten eggs
½ cup applesauce (unsweetened)
1 Tablespoon vanilla
2 quarts buttermilk
12 ounces baking raisins or dried cranberries
Refrigerate overnight before baking. Bake at 400 degrees for 16 minutes.
Makes 6 dozen. Dough will keep for several weeks in refrigerator.
1 point per muffin.
I have no healthy recipes for you as Betty Crocker mixes are all I have time/energy for these days. But I will save the Pumpkin Scone recipe under “You’re kidding yourself if you really think you’ll find time to do this” and maybe I’ll surprise myself.
It looks delicious – and so pretty in the fall bags!
Wow, you have been a baking fool! Remember to say, “NO!” occassionally….right??
Those look very yummy. I wish I could help you out with a muffin recipe, but I don’t bake hardly ever. I make cheesecake during the winter holidays and that is pretty much it!
For Crafty Tuesday today I am presenting my daughter’s Fairy Princess Dress. You will be seeing pink for the rest of the day.
sorry, no healthy muffins here. i bake a lot but don’t work very hard at making it healthy. i should probably work on that.
those pumpkin scones sound YUM! i may need some of those.
oh, i was crafty this week! can you believe it? come see, come see!!!
SEVEN batches of pumpkin scones?! Wow. And more baking this weekend…you are the ultimate super mom! They look so yummy, too. I’m not much of a baker but I do make muffins sometimes…but they’re pretty generic.
I don’t personally have a healthier recipe but I know where you can find some. Jerry Seinfeld’s wife, Jessica, (I think) has a book out with recipes and sneaky ways to get your kids/hubby to eat all sorts of healthy things without realizing it. She makes purees of healthy veggies and “sneaks” them into recipes (similar to the trick of replacing all or part of the veggie oil in baking recipe with apple sauce). She also makes fruit purees that go into her recipes. The idea is that yoiu boost the nutrition value and fiber content of many foods. She does it with baking and also with other recipes. Kind of sneaky but the recipes are supposed to be great.
I’m salivating from here…oh man, you guys don’t even understand how YUMMY my sisters choco-chip banana and/or pumpkin bread is. Really Bean, it should be sold at Starbucks! And the scones. I can feel my hips expanding!
I’ve only made this recipe once so far, but I thought it was really good.
Carrot Muffins
*1 c. + 2 tbsp. whole wheat flour
*1 c. + 2 tbsp. all purpose flour
*1 tsp. cinnamon
*3/4 c. raisins
*1/4 c. + 2 tbsp. firmly packed light brown sugar
*1 1/4 tsp. baking powder
*1/4 tsp salt
*1 c. skim milk
*1 c. shredded carrots
*2 eggs
*1/4 c. butter, melted
1. Preheat oven to 375 degrees. Spray 12 muffin cups with non-stick cooking spray.
2. In a large bowl, combine flour, raisins, sugar, baking power, salt, & cinnamon.
3. In a small bowl, combine remaining ingredients.
4. Add liquid ingredients to dry, mixing with fork until just combined.
5. Spoon batter into prepared cups.
6. Bake for 20 – 25 minutes, until toothpick comes out clean.
7. Let stand for 5 minutes.
8. Remove from pan & cool completely.
Those look so good — yum! I might just have to make some pumpkin scones for myself. Could you replace the oil in your recipes with applesauce or yogurt? That might make them a bit healthier…although I think that eating something is probably healthier than eating nothing at all (says the girl who had leftover chicken and corn for breakfast).
I tried making some healthy muffins and they tasted like cardboard. BUT if I find another recipe that’s good I’ll let you know! I’m going to try your pumpkin scone one!
I have a Zuchinni Cupcake recipe… it’s pretty yummy. Harrison loves them. But the muffins…breakfast, lunch and dinner the other day! I don’t blame any of them.