Y’all… I’ve been losing my mind. I’ve not necessarily been any busier than usual, but I’ve been the most forgetful I think I’ve ever been, and the most distracted. I can’t seem to get my normal rhythm going. And on top of that, today I had the pregnant rage of a total crazy person. Poor family. Anyway, sorry for the blog lapse. It was unplanned, accidental, and so sad! But here’s a good one… now on to what I’m actually talking about!
A couple of days ago, I finally acted on my idea to make several batches of muffins so that lots could be frozen, and I could use them as easy breakfasts for the kids and me when baby D gets here. I chose several different recipes, including one adapted by a friend. They’re all gluten free, and fairly healthy – no added sugar! I’m not a very good food photographer, or else I’d have taken some awesome pictures. I apologize. There are pictures that accompany the original recipes that I’ve linked for ya.
I first found out about these on my friend Melissa’s blog (One Mother to Another) although they’re originally a Dashing Dish recipe. They. Are. Delicious. I basically just made these because I wanted them. I wasn’t sure how they’d freeze, so I only froze a few from the batch and will let you know how they warm up later. (By the way, I did what Melissa did in her original post about them, and instead of a dry sweetener like stevia, I used 1/2 cup of honey and just cooked them a minute or two longer than the recipe suggests so they were cooked through. STILL DELICIOUS.)
These yummy little guys are actually mini muffins, so I doubled the recipe for good measure. Hubby had just picked a HUGE zucchini from our garden (we lost it underneath the squash plants that were growing all around it) and I had to figure out how we could use it. He grated it and we are adding it to basically everything. So naturally, I googled around a bit for a recipe! I wanted muffins instead of the usual zucchini bread because I wanted them to freeze well. I let Hubby choose between two recipes, and he obviously chose the ones with chocolate! (By the way, I didn’t have any grapeseed oil, so I used coconut oil instead. It worked just fine!)
Carrot Cake Muffins (adapted by my friend from Against All Grain’s Black Forest Cupcakes)
These babies have shredded carrot added in, and some cinnamon instead of the cocoa, and they’re delicious! Technically they’re cupcakes, but I didn’t ice them and I figure they’re so healthy I’ll just call them muffins and eat them for breakfast! Also, if you like chocolate, I suggest making the originals, too!
What are your favorite muffin recipes? What else do you stock your freezer with?