Booyah, it’s Wednesday and thanks to Sunday’s food prep marathon we’ve still got great dinners and lunches are less of a hassle to take care of.
One of the things that I do each week is make a batch of muffins. They often are odd combos and I use them to ‘use stuff up’ but sometimes I’ve got something special to make them with and this is one of those times.
The super folks from Barlean’s sent me some goodies to play with while I was part of #Chocotoberfest.
Well, actually they sent them and then Mother Nature decided to send a hurricane and the package took awhile to come my way.
That’s totally cool.
It’s nice to have something fun and new to try.
Until these muffins.
They are so full of flavour and taste so rich and buttery you’ll never believe that have healthy coconut oil in them.
I started with; raisins, maple syrup, sugar, eggs, ginger and cinnamon and creamed everything together before adding enough flour to hold them together and enough baking powder to make them rise.
Of course small one chose my oddest muffin pans but it helps with lunches if she feels she’s had some choices.
A bit of a bake AND look what you end-up with.
buttery AND they stay moist for a few days of lunches.
- ½ cup each maple syrup, sugar, coconut oil (butter flavoured) and raisins
- ½ tsp each ground ginger, vanilla and cinnamon
- 2 eggs
- 2 tsp baking powder
- 2 cups flour
- Cream the first, seven ingredients together before beating in the eggs and finally folding in the baking powder and flour.
- Bake 15-20 minutes at 350 degrees.