Before I begin, it’s only fitting to say HOTTY TODDY! Wow, the Ole Miss Rebels won their first THREE football games this 2013 season. It was so exciting to watch them battle the Texans yesterday. The 44-23 win highlighted what I’ve been saying since I saw the recruits Coach Freeze and his staff snagged… we are going to ROCK SEC football this fall. Oh sure, the naysayers thought it would take a while to get the freshmen cohesive as a team. Nope. They’re each the cream of the crop, and this coach knows how to build a team from attitude to talent. Keep watching those Rebels… I’m hoping they surprise everyone (except me) and upset the Crimson Tide in their house on Sept. 28th. If you don’t think that’s possible, you should have heard Coach Freeze leading the team in chanting the contents of Phil 4:13
I woke up extra early to ideal weather for baking – 61 sunshiny degrees – that just blessed my Sunday morning. I already planned to make it a day of reading and baking, so this was perfect timing for perfect weather. Perfect, perfect, perfect. Sometimes, success just works out that way. Everything falls into place effortlessly.
When I’m happy, I cook. When I cook, I feel even more accomplished & by divine design, I feel even happier. A friend of mine noticed that when I’ve had a migraine, and it goes away, I cook. Makes sense. Who isn’t happy when pain is finally gone? Perhaps from this point forward, I will remind myself “This too shall pass” when I have a migraine, and start thinking about what I will surely cook the next day.
This time I wanted to stock up my fridge and freezer with homemade goodies for the week ahead. My goal is “grab & go” foods, since I have several challenges ahead. My fruit bowl had an apple, 3 bananas, and an orange, all needing to be eaten… or used in cooking. Perfect again!
Today’s Grab & Go Plan:
____Boil Eggs for lunches
____Crock Pot of Chicken & Wild Rice Soup
____Mini-Quiche: Bacon, Cheese, Minced Eggplant & Tri-Color Peppers
__X__ Cran-Apple Corn Muffins Topped with Roasted Sunflower Kernels
__X__ Glazed Orange Pineapple Muffins with a hint of Coconut
__X__ Blueberry Pineapple Banana Muffins
____ Boiled Cookies: I like to think of them as Healthy Fudge
The house smelled heavenly once the Orange Pineapple Muffins started baking. Oh my, the taste reminds me of pineapple upside down cake, without the gooey brown sugar. I’ll design a muffin around that flavor next time.
I love baking, then taste testing. I’ve decided the Cran-Apple Muffins needed a heavier hand on the fruit. I love the mix-ins in every bite, don’t you? Here are the recipes I developed today. I LOVE doing that – personalizing, then sharing. Enjoy!
Cran-Apple Corn Muffins Topped with Roasted Sunflower Kernels
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- 3/4 tsp sea salt (replace regular salt with sea salt from now on!)
- 1 cup lactose-free milk (use whatever kind of milk suits your family best)
- 6 Tbsp Coconut Oil, melted (Coconut Oil has SO many healing properties!)
- 1 egg
- 2 large apples, chopped (Leave the peels on – the vitamins are right beneath the surface!)
- 1/2 c. chopped dried cranberries
- 1 tsp. cinnamon
- Dry Roasted Sunflower Kernels
Preheat oven to 350 degrees.
Set muffin papers into muffin pan. In a large bowl, mix all the wet ingredients together. Mix in sugar and salt. In a separate bowl, mix the cornmeal, flour, and baking powder. Add this dry mixture to the wet mixture and stir well. Mix in the fruit and cinnamon. I like to make sure the cinnamon gets right on the apples.
Spoon mixture into muffin cups 3/4 full. Top with sunflower kernels.
Bake for 20 minutes. Remove from pan & place on rack to cool. Serve with a little Apple Butter or eat plain. Yum!
Variation: Mix and match raisins, golden raisins, dried cranberries. Also try different kinds of apples! I used Red Delicious, and they were nice & firm. A softer apple will make a more moist muffin.
Glazed Orange Pineapple Muffins with a Hint of Coconut
- 1 cup milk (use whatever kind of milk suits your family best)
- 1 – 4 oz. cup coconut yogurt (orange, pineapple, or plain yogurt, or even sour cream will do)
- 1/4 cup freshly squeezed orange juice (grate the orange peel off first – set aside for glaze!)
- 1 stick (8 T.) salted butter, melted
- 8 T. coconut oil, melted (Coconut Oil has SO many healing properties!)
- 2 large eggs
- 1 cup sugar
- ½ tsp sea salt (replace regular salt with sea salt from now on!)
- 3 ½ cup all-purpose flour
- 1 ½ T. baking powder
- 1 small can pineapple tidbits, in pineapple juice
- Zest of 1 orange (gives a punch of flavor & looks beautiful!)
- ¼ cup freshly squeezed orange juice (if you forget to set this aside like I did, OJ from the carton will be fine)
- 2 cups powdered sugar
Preheat oven to 350 degrees.
Set muffin papers into muffin pan. In a large bowl, mix all the wet ingredients together. Mix in sugar and salt. In a separate bowl, mix the flour and baking powder. Add this dry mixture to the wet mixture and stir well. Slice each piece of pineapple into thinner tidbits, so you get pineapple in (nearly) every bite. Mix in the fruit including the juice.
Spoon mixture into muffin cups 3/4 full. Bake for 20 minutes. Remove from pan & place on rack to cool.
While the muffins are in the oven, mix the glaze and set aside.
When the muffins are still warm, but cool enough to handle, dip each one into the glaze & return to the rack. Allow to cool completely, then spoon on a little more glaze. Did I mention theses smell so delicious when baking? To serve, they don’t need a thing – moist and so tasty. Yum!
How’s your Sunday so far? Hope it has some unexpected happy surprises! And here’s that verse for you: “I can do all things through Christ who strengthens me.” Phil 4:13
Next up… Blueberry Pineapple Banana Muffins… stay tuned!