Valentine's Muffin

Growing up my Mom and I would always make a special treat on Valentine's Day, French Breakfast Puffs. These muffins are rolled in butter and cinnamon sugar. The original recipe is amazingly delicious but I wanted to try and revamp it into something that I could feel a little better about feeding my little ones who need lots of protein, fiber, and nutrients. 

I went about recreating this recipe to include these things and I have to say I was pretty impressed with the results. Next time I will have to try a few other things that I did not get around to in my spur of the moment experimenting today. 

For now I will give you the recipe and other ideas I have for adding nutrition. I think for fun I am going to start out by giving you the original recipe which is from a cookbook that my Grandma put together years and years ago.


French Breakfast Puffs Original Recipe:      


1/3 c shortening (we always use butter)         
1/2 c sugar                                                      
1 egg                                                               
1 1/2 c flour                                                    
1 1/2 tsp baking powder                                 
1/2 tsp salt                                                       
1/4 tsp nutmeg
1/2 c milk


After Baking: 
6 tbsp melted butter
1/2 c sugar
1 tsp cinnamon

(see mixing/baking directions below)


In my experimenting I wanted to use what I had on hand since I decided spur of the moment to do this. I decided to add replace some of the flour for flax seed and coconut flour which both have additional fiber, protein, and healthy fats essential for brain health.
French Breakfast Puffs New Recipe:

1/3 c butter 
1/2 c sugar (this could possibly done with agave, honey,  maple syrup, applesauce)
1 egg
a little less than 1/2 c ground flax seed
a little less than 1/2 c coconut flour
a little more than 1/2 c whole wheat flour (you want a total of 
1 1/2 c when you combine the flax, coconut, and whole wheat)
1/2 tsp salt
1/4 tsp nutmeg
1 c milk

After Baking:
6 tbsp melted butter
1/2 c sugar
1 tsp cinnamon


Method:


        Preheat the oven to 350 degrees. Grease 12 muffin cups. Mix the first three ingredients (melted butter works best for mixing). Sift the next five ingredients. Alternate adding the milk and dry ingredients to the egg/sugar/butter mix. Fill the muffin cups 2/3 full. Bake 20-25 minutes. Melt the butter in a bowl that one muffin would easily roll in (from the after baking ingredients). Mix the sugar and cinnamon in a bowl large enough to roll a muffin in. After taking the muffins out of the oven roll take them out of the pan and immediately roll in the butter and then the sugar mixture. Eat them up! 


One hint: Try and always use fresh baking powder it is amazing what a difference this makes in getting them to fluff up!

Things to try: 

-Add in pureed sweet squash, sweet potato, or apple sauce to sweeten instead of sugar. 

-Add in almond flour for part of the flour. 

-Use coconut flour to replace all of the flour, reduce the sugar to 1/4 cup and add in an additional 4 eggs.

-You could dye these red for Valentine's Day but I don't really like using food coloring if I don't have to...maybe beet juice:)


I have to say that I was surprised at how amazing my new version turned out. They were delicious and my kids sure did not know that there was anything different about the ones we made and the original version.

Smoothie Recipe: Calories Count Continued

Last week I let you in on a fun and simple recipe for a high calorie snack for toddlers and young children who really still need to be getting good healthy high calorie foods. My children did not like protein at all and although avocado is great for children neither of mine have ever liked it. One thing both of them have always loved though is a good smoothie and berries.


Smoothies in general are a great snack or even a meal. They can be made to order so easily at home using almost whatever fruits and vegetables juice and milk you can find around the house.When you make them at home you get total control to limit the sugar by using 100% juice and if you need a little added sweetening using honey or agave in small amounts to get the right taste. In our house we need a particularly high calorie count which is what most toddlers need as long as they are nutritious as well.


I figured out that a wonderful way to boost the calorie content of a smoothie is with avocado, the taste blends right in and makes the smoothie very creamy. For added protein I can not adore Greek yogurt enough. In particular the brand Fage has an amazingly high protein content with 7 ounces containing 18 grams! There are a few other things I add to get more protein and calories packed into these smoothies so check out the recipe. I would also like to note that smoothies in general are very forgiving and can be added to or have ingredients changed according to your likes.


You can involve your little ones by allowing them to measure, add ingredients, and if you use a normal blender pressing the buttons on the machine. We use an immersion blender which I love for making smoothies it works so much better than any blender I have ever had but my kids do not get to help so much with the mixing process.
                                               




Here is the recipe:

1 1/2 cups frozen mixed berries
1/2 an avacado
7 oz whole milk plain yogurt (I use Greek)
1/4 cup whole milk (or if you really want to add calories 2 tablespoons heavy whipping cream)
1 tablespoon ground Flax seed
1 tablespoon wheat germ
2/3 cup 100% juice (we use cran/rasp)
1 tablespoon honey (optonal)


Makes 2 12oz cups


Check back soon for a hint on what to do with left over smoothie.