Multigrain Orange Muffins

 
 I really enjoyed making these muffins the other night--they're very tasty as well as low calorie (for a muffin)---they are great for a breakfast with some fresh fruit  

Multigrain Orange Muffins

Made for me 19 muffins, but if you put less mixture in the muffin cups you’ll be able to get more servings

2/3 c Granola (coarsely ground)

2 c Oatmeal, Quick Cooking

2 c Whole Wheat Flour (I grind my own)

½ c Organic Sugar

1 ½ tsp Cinnamon (or more depending on your taste)

1 tsp salt

2 Eggs (I used small, but you can use any size, but the calories will change)

½ + 1 Tb Olive Oil

1/3 c Honey

Zest and Juice from 1 Large Orange

1 ½ c Water (this maybe a combination of the juice (collected from your orange when you juiced it) and water) + ¼ c (this may or may not be needed depending on elevation)

2 Tbs Baking Powder

The tools you will need to zest (metal/black tool on the left) and juice (yellow tool on the right, manual juicer)

Zest has been removed from an orange

Grease or line muffin pan and preheat oven to 400F  

Leaving water and Baking Powder to the side mix all remaining ingredients.

Add 1 ½ c of water to mixture. Add more water to the mixture if it is too thick.

Add Baking Powder to mixture and mix well. Let mixture sit for 5-10 minutes to allow the baking powder to start to rise---this will allow the muffins to be airy and moist.

Fill muffin cups with about ¼ c of mixture. If you don't have enough batter to fill in all muffin cups, than put water in the empty cups (fill 1/3) to stop from burning the empty cups. Bake for 15 minutes or until done.



The calories/fiber/fat with the ingredients that I used

with a yield of 19 muffins

193 cal

4.5 fiber

2.2 fat

Some variations that can be made:

Instead of water, you can use milk

Instead of Granola you can use Bran/Grain Cereal/Corn Meal/Wheat Flour…

Instead of using all of the zest from a large orange you could use 1/2

Strawberry/Orange Smoothie

1 small apple (cute up--remove blossom top/bottom)

1 1/2 c frozen strawberries

1/2 c vanilla yogurt

1 large orange (pealed and cut up)

6 ice cubes

Vanilla extract (optional)

Place all ingredients into the Vita-Mix and blend away until smooth

Beef Stroganoff: How To

Beef Stroganoff: How To

Ingredients:

1- 1 1/2 lb of Stew Beef

2 Tablespoons butter

2 can's Mushrooms sliced (284ml)---you could use fresh that would be about 2 c sliced

1 1/2 c Beef broth

2 Tablesppons ketchup

1 teaspoon salt

1 small clove garlic, fnely choped

1 large onion chopped

2 Tablespoons corn starch

1c sour cream

 Melt buter in skillet over medium/high heat.

Cook beef in butter, stirring occasionally, until brown

Reserve 1/3 c broth. Stir in ramining broth, ketchup, slat into skillet. Heat to boiling, reduce heat. Cover nd simmer about 10 minutes or until beef is tender

Stir in mushrooms and ononCover and simmer for about 5 minuets or until onion is tender.

 Stir remaining cold broth and corn starch together until smooth---it will look like milk

Gradually stir corn starch mixture into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute, reduce heat to low

Stir in sour cream, heat until hot.

 Serve over rice

You could serve this over; toast, rice noodles, egg noodles...etc

One of my favorite summer meals

When I think of summer I think of sun, heat, outdoors, fresh air, blue skys, and easy cooking

This is one of my most favorite summer meals--nice and easy and refreshing

This is what I call a fruit plate

1 Orange

1  Mandarin orange

Bunch of green grapes

Bunch black cheeries

1- 1 1/2 oz Cheese

Shrimp Stir Fry: How To

If you like your stir fry served over rice or rice noodles make sure you have the rice or noodles timed so that they are nice and hot at the same time that your stir fry is done.

Rice noodles take about 3-5 min and Rice takes about 25 minutes to get done 

Thaw cooked shrimp and take the tail off (if they have tails)

Choose which veggies/fruit you want in your stir fry (the ones you see here are; celery, onion, yellow pepper, pineapple, and broccoli---we also had carrots)

Cut about the same amount of each veggie/fruit (we used about 1 cup of each)

Heat your wok to high/medium heat with oil in it--you will know that it's ready when you place a piece of a veggie in the pan and it sizzles 

The first veggies to go in the pan should be the longest to cook--in this case it was carrots and then broccoli---the veggie is done and ready to add the next is when you smell it---you don't want to over cook the veggies here, you want them crisp

Add your meat last of all

After the stir fry is hot and almost ready to serve add whatever sauce you want---

this time we used sweet and sour sauce 

The finished product--yummy yummy!!!