Here is a sweet but low-fat treat for the fall and a great way to use up any leftover apples picked in recent weeks. They remind me of apple pie in a muffin wrapper. Enjoy!
Apple Spice Muffins
2 cups plus 1 tablespoon all-purpose flour, divided
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup water
1/2teaspoon vanilla extract
1/4 teaspoon apple pie spice
2 tablespoons extra light olive oil
1 Granny Smith apple, peeled and finely chopped
1/4 cup dried cranberries
2 tablespoons chopped walnuts
Cinnamon sugar for topping
In a large bowl, combine flour through baking soda. In a separate bowl, combine the water, spice, extract and oil. Stir into the dry ingredients until just moistened. Toss apple, walnuts and cranberries with remaining flour. Fold into batter. Divide muffins evenly between 13 muffin papers, filling each 2/3 full. Sprinkle with cinnamon sugar. Bake at 325 degrees Fahrenheit for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
If Monday mornings find you scrambling to prepare yet another week’s worth of lunches, try these great back-to-school tips and tools from Cooking Light. Check out their ideas for a healthier lunch box here, or find a new favorite snack mix recipe that’s just right for after school. And if breakfast is usually an afterthought, they also have great recipes for quick and easy, make ahead options here.
They even have dinner covered with a weeknight meal planner for organizing a week’s worth of dinners and getting ideas for healthy, new recipes, as well.
Need a quick dip for those summer veggies that are beginning to appear in gardens and at farm stands? Researchers at Ohio State reported that eating tomato sauce or raw carrots with avocado significantly increased absorption and conversion of pro-vitamin A carotenoids to their active form. Read more, and download their dip recipe here.
Happy 4th of July! If it’s too wet to grill, try an “indoor” picnic with this easy variation on PB&J. White whole wheat, sunflower or almond butter and banana slices cut into stars would also work well. (Slivered almonds were used for the stars in the picture below.)
Blueberry jam, peanut butter, dried cranberries and almond slivers make a perfect, “inside-out’ peanut butter and jelly flag sandwich.
May is a month of appreciating; teachers, moms and hard-working grads all deserve recognition! I am enjoying these special certificates of appreciation from Learning Zone Express that use FoodScape designs (animals and objects build from fruits and vegetables and then photographed). Check out all four certificates; they would be great paired with a fruit basket or other healthy treat!
Happy National Nutrition Month! All March long, the spotlight is on finding new, healthy foods and flavors to enjoy. To help consumers do this a bit better, the Food and Drug Administration proposed changes to the food label, including moving the percent Daily Value column to the left side of the label, enlarging the calorie count and including added sugars. To read more and download a great activity about the new food labels for your classroom or family, visit Learning Zone Express .
PB&J for breakfast? A recent study published in the British Journal of Nutrition found that women who ate 3 tablespoons of peanut butter with their breakfast were less hungry and had lower blood glucose levels later in the day, even after eating a high-carbohydrate lunch. The researchers suggested that the combination of protein, heart-healthy fats and fiber may contribute to feelings of satiety while keeping blood sugar in check. Read more here, and visit the Peanut Institute for healthy peanut and peanut butter recipes.