This is a great muffin recipe that's super healthy
Low Fat Muffin Recipes:
Spicy a

1 cup of rolled oats
3 cups of wholemeal plain flour
1 1/2 tsp baking powder
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp cinnamon
1/2 cup brown sugar
1 cup of grated apple, unpeeled
1 cup grated carrot
2 cups of reduced fat buttermilk (or just plain buttermilk)
2 eggs
1 Tbs vegetable oil.
This is what you do:
First, preheat your oven to 180 C (350 F).
Combine the dry ingredients in a large bowl after that, and then add the grated carrot and apple.
Next, mix the eggs, buttermilk and oil and stir it into the dry mixture.
Spray a 24-muffins tin in the inside (to grease the muffin tin) with canola oil and bake for about 25 minutes.
To check if they're ready, insert a toothpick. If ready, it'll come out dry. nd Sweet Apple and Carrot Muffin
Source: Flavour Without Fat

I use 1/2 and 1/2 all purpose flour and whole wheat pastry flour
I also add a crumb topping:
1/3 c flour
1/3 c brown sugar
1/3 c butter
1/4 c finely chopped nuts
mix with your fingers until combined and add to top of unbaked muffins.

I have to confess I am a coupon Junkie...(the reason I have cocoa puffs in my cabinet is I cant resist them at under a dollar a box).

I ran across tomatillo's for .50 a lb and couldn't resist so I'm trying out a new recipe tonight.  I'm going to swich it up a little, I have a roast in the freezer so im going to use it.  I will serve it with all the taco sides.  In a salad form for me....sigh....passing on the tortilla.(Making an apple pie...I think I'll have a little slice of that:)

Shredded Beef with Tomatillo Sauce

Coastal Living 
Yield: Makes 2 1/2 cups


  • 1  tablespoon  canola oil
  • 1  pound  (about 8 large) tomatillos, husks removed and tomatillos quartered
  • 1  cup  chopped onion
  • 2  large garlic cloves, minced
  • 1  serrano chile, coarsley chopped
  • 2  tablespoons  fresh cilantro leaves
  • 1/4  teaspoon  salt
  • 6  ounces  skirt steak
  • 1/4  large onion, quartered
  • 1  large garlic clove, crushed
  • 1  bay leaf
  • 1  tablespoon  salt


Heat oil in a large skillet over medium-high heat. Add tomatillos and next 3 ingredients; sauté 7 minutes or until lightly browned.
Pulse tomatillo mixture, cilantro, and 1/4 teaspoon salt in a food processor until coarsely chopped. Transfer to a medium bowl. Set aside.
Combine skirt steak, remaining 4 ingredients, and water to cover in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 1 hour and 45 minutes or until meat is tender.
Remove steak to a medium bowl, discarding onion and seasonings. When cool enough to handle, shred meat. Stir in tomatillo sauce. Serve with fresh sopes.
Tip: You may substitute flank steak for skirt steak. Cook 2 1/2 hours or until tender

Crepes with Strawberries
This recipe is adapted from Better Homes and Garden Cookbook

2 Eggs beaten
11/2 cups of milk
1 Cup flour( I do 1/2 c whole wheat pastry flour and 1/2 cup regular)
1 Tablespoon of cooking oil(I use olive oil)
1/4 Teaspoon of salt
Cinnamon and sugar (2 Tbl Cinnamon and 2 Tbl Sugar)

Put all ingredients in a blender and pulse until combined.
Heat a lightly greased non-stick skillet;remove from heat and add 2 Tbl of batter;lift and tilt skillet to spread batter(there is a little bit of a learning curve here,I would try it first on the weekend)
return to heat,brown on one side(I flip and leave in a few more seconds)Invert crepe onto a paper towel,repeat makes about 12 for me.
You can make ahead.

Ok so as i take the crepes out i brush with a little butter and sprinkle with cinnamon and sugar and fill with 1/3 cup of fresh sliced strawberries,roll up give it
one more sprinkle of Cinnamon and sugar on top and YUMMO

This crepe recipe is great to use in place of lasagna noodles or tortillas in pasta and casserole type dishes.
More to come...

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