Morning Glory Muffins: Optionally Grain Free

If you’ve never heard of a Morning Glory Muffin and, certainly, if you’ve never tried one, you are in for a treat! They have just about everything in them but the kitchen sink and are DELICIOUS. Chef Pam McKinstry created them in the 70’s for her restaurant and this is my own take on her recipe. Bonus, they’re easily translated to grain free.

The flavor of these muffins is out of this world. They have just the right amount of sweetness, but no processed sugar, and you’d never know they’re chock full of nutrients–carrots, apple, coconut, dates, almonds, walnuts…Just try them, I promise you won’t be sorry. And if you’ve never had a grain-free muffin and want to try that option, you will be impressed at how good these are. I know this carb lover was! If you’re on the search for a healthy baked treat for your little ones (or yourself), you’ve found it.

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Mini Salmon Biscuits

These tasty treats are like a cross between a biscuit and a muffin–light and tender with an airy crumb. When you first bite into them, they taste like a simple biscuit, but afterward the flavor of sauteed leeks and a hint of rich salmon lingers on your tongue. I came up with them as a way to introduce a savory flavor to my son, who would rather eat baked goods than whole foods, but they’re perfect for the whole family.

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Recipe for Success: Instant Oatmeal

Instead of heating up a packet of instant oatmeal in the microwave, soak rolled oats overnight in milk. They’ll soften just as if they’d been cooked and then you can either heat them up or eat them cold (which I highly recommend!). If you’re like me and eat oatmeal every day, make a big batch for the week and just keep it in the fridge to use when you’re ready, even divide it up into individual containers (I love wide-mouth ball jars) if you like! But first, let me convince you why this is such a great idea.

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Homemade Buttermilk Pancake Mix

If you can buy a mix on the shelf at the store, you can make it at home. Why bother? Because when it’s made from scratch, it’s just to your liking. This buttermilk pancake mix results in thick, yet light, airy, melt-in-your-mouth tender pancakes. It’s adapted from Martha Stewart’s buttermilk pancakes, my absolute favorite recipe, so far. All it takes is about five minutes to measure everything out in bulk, whisk it up, and store it away for use at any given moment.
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Apple Cider Muffins

These muffins…they are so unbelievably moist. I don’t even know how I pulled it off. Maybe it’s the apple cider, maybe it’s the apple shreds…I don’t know. They’re both a butter and oil-based muffin, so not too dense, not too light, definitely not too dry. And the addition of dark brown sugar with the slightest hint of cinnamon (to the point where you have to ask yourself if you’re really tasting it or not) rounds out the wonderful fall flavor of the apple cider. Eaten all on their own, they’re simply wonderful, but I’m extra excited to slice one in half and toast it with a little pat of butter. I’m salivating just thinking about it!

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