Apple Bran Muffins and More

After a crazy couple of weeks, I find that I have a few minutes to sit down and blog again. These next couple of recipes are things that I have tried at home, and have found that the kids actually enjoy eating them.  They are in a cookbook, but I have made a few modifications for my family's tastes. The best part is that the sweetness does not come from any refined sugar whatsoever.

Apple Bran Muffins
3 T oil
3 T molasses
1 c plain yogurt (I prefer Greek, but regular would work as well.)
1/2 c apple juice
1 c whole wheat, brown rice, or barley flour (I used freshly milled whole wheat.)
1 t baking soda
1 t ground cinnamon
1 1/2 c wheat or oat bran (I cut back just a bit here.)
1/4 t sea salt
1 apple grated (If it is a small apple, you might need 1 1/2.)
1/2 c sunflower seeds or walnuts, minced (I used sunflower seeds b/c that is what I had, but I would probably omit the nuts next time b/c I do not like nuts in things. However, that is just my taste. There are many health benefits to eating nuts.)

Preheat oven to 375 degrees. Oil muffin tins (or use muffin liners). Beat together oil, molasses, egg, yogurt, and juice until smooth. In a separate bowl, sift flour, baking soda, and cinnamon together. Stir in salt and bran. Mix yogurt mixture into flour mixture. Stir in apples and nuts. Pour batter into prepared muffin pan. Bake for 20 minutes, or until knife inserted in center comes out clean. Muffins keep well in refrigerator or freezer.

Pinapple-Carrot Cake

**Because of the fruit, this cake turned out so nice and moist.

2 beaten eggs
1/3 c maple syrup, honey, or brown rice syrup (I used honey.)
1/3 c plain yogurt
1/4 c oil
1 3/4 c crushed pineapple, drained
1 1/2 c grated carrots (about 3)
3/4 c minced walnuts, almonds, or pecans (I used walnuts in this recipe.)
1 1/2 c whole wheat pastry flour (or milled soft wheat)
1 t baking powder
1 t baking soda
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground nutmeg (I might go a bit more next time. I like nutmeg.)

Preheat oven to 300 degrees. Oil a 9-inch spring form pan. Beat together eggs, sweetener, yogurt, and oil until smooth. Stir in pineapple, carrots and nuts. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, and nutmeg. Stir in flour mixture gently into carrot batter. Pour batter into prepared pan.

Bake 60-70 minutes or until knife inserted comes out clean. Frost cooled cake with Pineapple Yogurt Frosting or Cream Cheese Frosting.

Pineapple-Yogurt Frosting
16 oz. plain yogurt
1/2 c crushed pineapple, drained
2 T unsweetened coconut

Line a colander with several layers of cheesecloth. Place a dish underneath to catch drippings. Pour yogurt into center of colander. Let yogurt drain in refrigerator overnight. Place yogurt cheese in bowl. Gently mix in the pineapple. Spread frosting over cooled cake. Sprinkle with coconut.

Cream Cheese Frosting
8 oz. cream cheese
1/2 t vanilla
Sweetener to taste (maple syrup or honey)

Whip together. I might add a dash of cinnamon.