My mom while we were visiting over Christmas gave me a cooking book she came across. My mom is a full time librarian, so she comes across lots of books at little to no cost (used). This one is called Fussy Eaters by Annabel Karmel.

I immediately started browsing it and the 1st recipe that caught my eye was for a Raisin Bran Breakfast Muffin. I knew, being a raisin bran fan, that I had to cook this.

So I did & it came out great!

All 3 of my children ate it.

So here goes…
I btw made a few alterations to the original recipe :) -as always.

Ingredients:

1 1/2 cups raisin bran cereal (plus a lil extra for toppings)
1 cup whole milk, warmed (I like fatty milk, you could prob. use skim)
1 heaping cup of whole wheat flour (I used freshly ground white hard wheat)
2 tsp baking powder
1/2 tsp raw salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 cup raisins (optional, I left this out since my older boys aren’t big on raisins)
1 large egg
1/2 cup sucanat (or you could use dark brown sugar)
1/4 cup organic coconut oil
1/4 cup canola oil (you could do all coconut or all canola if you wanted)
2 tbs raw sugar for topping (I used sucanat)

Directions:

Preheat the oven to 400 F
Line your muffin pan, or spray it if need be.

I btw got this muffin pan for Christmas, IT IS INCREDIBLE!! Love it.

Put the cereal in a bowl with the milk and leave it for about 5 minutes, until cereal is soft. Having the milk warm helps with this process.

Combine the flour, baking powder, salt and spices in a large bowl. Stir in raisins (if used).

In smaller bowl beat egg, sucanat and oil together.

Add that to the flour.

Then pour in the milk/cereal mixture into the flour/sugar mixture until smooth.

Spoon batter into muffin pan (fill pretty much to the top). Crush a small handful of flakes (from the extra raisin bran) w/ the raw sugar or sucanat, and sprinkle over top of muffins.

Bake for 20 minutes until risen and firm.

Allow to cool for 5 minutes in pan. Then transfer to a wire rack.

Store in air tight container. These last about 5 days (so they say, but we will never know, since sweets in our house only last a day or two hehe)

Cut these in half and add some butter. YUM YUM! They really are good and a great quick breakfast or snack.

Enjoy :)

While away visiting with a close friend in NC… another friend of mine came by one night for dinner… and brought the most amazing corn salsa!

The best part, its healthy!! and low in calories.

I got the recipe from her & whipped it up this past week, serving it to some guest. It came out great and for the past couple days I have been enjoying the left overs. It is one of those dishes that last & can be used in other dishes for a lil’ something extra.

Enjoy! :)

Ingredients:
4 cups (20 oz) cooked sweet yellow corn (I used frozen)
2 vine ripe tomatoes, diced
1/2 red onion, diced
1 scallion, diced
2 tbsp chopped cilantro (I used a Tbs of McCormicks Cilantro seasoning instead)
1 1/2 limes juiced
chipotle chili powder, to taste
salt and fresh pepper to taste

Directions:

Combine everything together into a large dish… refrigerate it for an hour til chilled & serve.

Just so you know a half a cup of this is only like 50 calories. ;-) so eat up!

Recipe adapted from Skinnytaste