Mens sana in corpore sano. (Your prayer must be for a sound mind in a sound body.) ~Juvenal
In my never-ending but seemingly unattainable quest to make (somewhat) healthy eats I have tried adding whole wheat flour to the most unlikeliest of foods.
Therefore when I found these recipes in an old issue of Good Housekeeping I was beaming like an insurance salesman about to sell annuities on the Titanic. It is as healthy as healthy can be;still passes off as a er..treat. My youngest son ate quite a few-he loved them, but then he will eat ANYTHING sweet…ANYTHING. My verdict is that it is quite a healthy breakfast/snack time eat. It has none of the delicious but vicious stuff( read butter, flour) but still manages to taste reasonably good.
At least it doesn’t leave any evidence on your hips.
Healthy Pumpkin Cupcakes
2 cups flour
2 tsp ground cinnamon
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
½ tsp ground nutmeg
1 cup buttermilk
1 cup brown sugar
½ cup pumpkin puree( its beta-carotene rich..)
3 tbsp oil
Preheat oven to 400 C. Lightly oil muffin tray.
In a large bowl mix the flour, cinnamon, baking powder, baking soda, salt and nutmeg.
In another large bowl whisk egg, buttermilk, brown sugar, pumpkin puree and oil.
Add the dry ingredients and stir until just combined.
Spoon into muffin tray.
Bake cupcakes for 10 minutes or until nicely puffed and browned.
Whole Wheat Banana Muffins
Yields 1 dozen muffins
I found this recipe here.
1/2 cup honey
1/2 cup oil
2 cup mashed bananas
1 1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
In a large mixing bowl, combine salt, flour, baking powder and baking soda.
In another bowl, mix honey, eggs, oil, and banana well.
Add banana blend to the flour mixture and mix until Just combined.
Pour into a greased muffin pan or paper muffin cups.
Bake at 325 for 25-30 minutes or until done.
Let cool in pan for 10 minutes and serve warm.