Wednesday, February 17, 2010

Double Cranberry Muffins

Double the Fruit, Double the Deliciousness---and Good for You!

Between the tart fresh Cranberries, the sweet and chewy dried ones, and the cherry preserves, you won't be at a loss of fruit flavor when you bite into this moist muffin. Made chewy and extra nutritious with oats. No Cranberries left from your Thanksgiving stash? Don't sing the blues---Just substitute with Blueberries (you can also use dried or freeze-dried Blueberries instead of dried Cranberries)


3/4 cup Whole Wheat Flour

1/4 cup Ground Flaxseed or Oat Bran

2 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. salt

1 1/2 cup Old-Fashioned Oats

2 Lg. Eggs

1 cup White Grape Juice Consentrate

1/2 cup All Fruit Cherry or Rasberry Preserves

1/3 cup Canola Oil

2 tsp. Vanilla Extract

1/2 cup Fresh or Frozen Cranberries

1/2 cup Dried Cranberries (preferrably nonsweetened)


1. Preheat oven to 375F. Line a regular 12-tin muffin pan with paper liners.

2. In a large bowl, combine the Flour, Flaxseed, Baking Powder, Soda and Salt. Stir in the Oats.

3. In another bowl, combine Eggs, Juice Consentrate, Preserves, Oil, and Vanilla and mix until smooth. Little by little add in Flour mixture until smooth. Be Carefull Not To Overmix!

4. Gently fold in all Cranberries.

5. Spoon batter into muffin tin. Bake 18 Minutes, or until a toothpick inserted in the middle comes out clean.

6. Move to wire rack. Cool completly, keep in an airtight container for 3-4 days or frozen for 3 months.

Makes 12 Muffins.

Nutritional Information:

  • 1 muffin = 210 calories

  • Vitamin C: 1/2 serving

  • Other Vegetables: 1/2 serving

  • Whole Grains: 1/2 serving

  • Some Fats

Friday, February 5, 2010

Death by Chocolate Cake

Here it is, as requested by MarKey. Be warned: this recipe contains no fancy ingredients, is not difficult, and is most definitely NOT low fat.

This is my go-to dessert. I really am not a baker, but I have yet to mess this one up. Always a crowd pleaser. Delicious warm with vanilla ice cream.

1 box chocolate cake mix
3 oz box of instant chocolate pudding mix
1 cup sour cream
4 eggs
1/2 cup oil
1/2 cup warm water
12 oz chocolate chips

Mix all ingredients and pour into a GREASED (very important) bundt cake pan. Bake at 325 for 50-55 minutes.

Or, in honor of the Superbowl, you could get creative and bake something like this:

Monday, February 1, 2010

Recipe Request

Carly, I had a chocolate bunt cake that you made once. It was fantastic!! I tried to recreate it over the weekend and it was just not the same. Will you post the recipe so I can get it right and so everyone can know the best chocolate fix recipe ever?