Oh So Delicious

APPLESAUCE MUFFINS

(with Butternut Squash or Carrot)

Prep: 20min Total: 40min Makes about 12 muffins

These muffins are so yummy! Yes, they came out of my deceptively delicious book by Jessica Seinfeld. They are not too sweet, but they are wholesome and are great for breakfast on the go. I chose to put carrot puree in my muffins instead of butternut squash, but either one would work. Below is the recipe.

Nonstick cooking spray

TOPPING

2/3 cup old-fashioned oats

1/4 cup firmly packed light or dark brown sugar

1 tsp cinnamon

2 tbsp margarine spread, melted

BATTER

1 1/2 cups all-purpose flour

1 cup old-fashioned oats

1 tsp backing powder

1/2 tsp baking soda

1/2 tsp cinnamon

1 cup unsweetened applesauce

1/2 cup nonfat (skim) milk

1/2 cup butternut squash or carrot puree

1/2 cup firmly packed light or dark brown sugar

1/4 cup vegetable or canola oil

1 large egg

1. Preheat the oven to 400 degrees. Coat a 12 cup muffin tin with cooking spray or line with paper baking cups

2. To make the topping, stir together the oats, sugar, and cinnamon in a bowl. Stir in the margarine.

3. To make the batter, combine the flour, oats, baking powder, baking soda, and cinnamon in a large mixing bowl or zipper-lock bag and stir or shake to mix(putting it in a zip lock bag was fun because I had Joshua help me out and he shook the bag all around and then got to dump it in the bowl). In a second bowl, mix the applesauce with the milk, vegetable puree, sugar, oil, and egg with a wooden spoon. Add the flour mixture slowly, stirring until just moistened. Do not overmix-the batter is supposed to be lumpy.

4. Divide the batter evenly among the muffin cups and sprinkle with the streusel topping. Bake until the topping is lightly browned and a toothpick comes out clean when inserted into the center of the muffins, 18-20 mins. Turn the muffins out onto a rack and serve warm or cool.

OATMEAL RAISIN COOKIES

(with banana and zucchini)

Prep: 20 mins Total: 35 mins Makes about 2 dozen cookies

(SORRY NO PICTURE HERE)

Nonstick cooking spray

1 cup whole-wheat flour

1 cup old-fashioned oats

1tsp baking soda

1/2 tsp salt

1/4 tsp cinnamon

3/4 cup firmly packed light or dark brown sugar

6 tbsp margarine spread, chilled

1/2 cup banana puree

1/2 cup zucchini puree

1 large egg white

1/2 cup raisins

1/2 cup chopped walnuts (optional)

1. Preheat the oven to 350 degrees. Coat two baking sheets with cooking spray, or line with cooking parchment.

2. In a bowl or zipper-lock bag, combine the flour, oats, baking soda, salt, and cinnamon, and shake or stir to mix.

3. In a large bowl, beat the sugar and margarine with a wooden spoon until just combined; do not overmix. Add the banana and zucchini purees, and the egg white , and stir just to blend. Add the flour mixture, raisins, and walnuts, if using, and stir to combine.

4. Drop the dough by heaping tablespoonful onto the baking sheets, leaving about 1 inch in between. bake until golden brown, 12 -15 minutes. Let the cookies cool on the baking sheets for 4 to 5 minutes, just until they are firm enough to handle, then transfer to a rack to cool completely.

I actually substituted the raisins for craisins and added white choc. chips. It was really good.

Both of these recipes came out of "Deceptively Delicious" by Jessica Seinfeld

You should try them, I promise they will not disappoint!!!