Makes approximately 30 mini muffins
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 eggs
- 1 cup whole milk
- 2 tablespoon unsalted butter, melted cooled to room temperature
- 2 teaspoons vanilla extract
- 2 large apples or 3-4 small apples, peeled and grated
- Pre-heat oven to 375° F.
- In a large bowl, mix flour, sugar, baking powder, cinnamon, nutmeg and salt.
- In a separate bowl, mix eggs, milk, melted butter and vanilla extract.
- Squeeze juice from the grated apples, and add to the dry ingredients.
- Fold the wet ingredients into the dry ingredients until just combined.
- Grease a mini muffin pan. Evenly distribute the batter amongst the wells.
- Bake for 12 to 15 minutes.
Adapted from Domesticate Me.
Servings: 4 – Total time: 30 minutes
- 1 can refried beans
- 1 cup shredded Mexican cheese
- 4 flour tortillas
- cooking spray
- shredded lettuce
- sliced tomato
- sour cream
- Preheat oven to 450°F.
- Coat both sides of the tortillas with cooking spray. Arrange tortillas in a single layer on a large baking sheet. Heat for 1 minute on each side or until slightly crisp.
- Remove tortillas from oven. Spread evenly with refried beans and cheese. Bake for another 5 to 7 minutes, until the cheese is melted.
- Garnish with sour cream, lettuce, tomato, and avocado.
Adapted from The Sweet Life’s Roasted Vegetable and Refried Bean Tostadas recipe.
Servings: 4 – Total time: 40 minutes
- 2 cups baby portobello mushrooms, sliced
- 2 cups baby spinach
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 2 tablespoons butter or margarine
- 1 shallot, minced
- 1 cup Arborio rice
- 1/2 cup dry white wine
- Parmesan cheese
- black pepper
- Preheat oven to 400° F.
- Heat broth in a medium sauce pan to a simmer. Reduce heat and keep warm.
- Place baby portobello mushrooms in a large roasting pan and drizzle with olive oil, salt, and black pepper. Mix to coat. Roast for 20 minutes, stirring once.
- Melt butter in a large nonstick skillet over medium-high heat. Add shallot and 1/2 teaspoon salt and reduce heat to medium. Cook for 3 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook until liquid is almost evaporated.
- Add 1/2 cup of warmed broth to the skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat until rice is tender and sauce is creamy. This should take between 20 and 25 minutes.
- Stir in the roasted mushrooms and baby spinach. Remove from heat, season to taste with salt and black pepper, and serve with Parmesan cheese.
Adapted from Allrecipes.com’s Gourmet Mushroom Risotto recipe.
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 1 tablespoon vanilla
- 2 cups grated zucchini
- Preheat oven to 325° F.
- Butter and flour two 9 x 5 inch pans.
- In a medium bowl, mix flour, salt, baking powder, soda, and cinnamon/
- In another bowl, mix eggs, oil, vanilla, and sugar.
- Add dry ingredients to wet ingredients and mix well. Stir in zucchini and mix until well combined.
- Pour batter into prepared pans.
- Bake for 70 minutes, or until tester inserted in the center comes out clean.
Adapted from AllRecipes.com.
- 1 package precooked brown rice
- 1 onion, chopped
- 1 can pinto beans
- 1 cup frozen corn
- 2 garlic cloves, chopped
- 1 tablespoon olive oil
- 1/4 teaspoon cumin
- green onions, chopped
- 4 large tortillas
- Mexican cheese, shredded
- Prepare rice according to package directions.
- Heat olive oil in a large nonstick skillet over medium. Add onions, garlic, and cumin. Cook, stirring occasionally, for 10 minutes.
- Add beans and corn. Cook for 2 to 3 minutes.
- Remove from heat and stir in green onions.
- Fill tortillas with rice, bean mixture, and cheese.
Adapted from MarthaStewart.com.