I haven't had many leftovers in the house recently so my work lunches have been difficult to pack. When I pack my work lunch I really like simple home cooked unprocessed foods. Unprocessed foods just taste better and are healthier for you. The other day I lacked for a lunch from home and stopped the grocery store. I am increasingly becoming discouraged with grocery store food. Even the prepared salads look as if they have been highly processed and traveled long distances. Yuck! I want simple fresh, clean food with out processing and modification. Apparently Mark Bittman author of Food Matters is feeling the same way. Read his most recent
Food Manifesto for the Future at the NYTimes webpage.
In the search for better food my husband recently started baking whole wheat Muffins from a mix we have had in the house for ever. Yummy, but high processed with lots of refined sugar. This morning I went in search of a simple whole wheat muffin mix sweetened with honey. SCORE! Below is a very simple recipe that I can see using and modifying. I just finished one while beginning the blog entry.
So here is a yummy clean recipe for whole wheat muffins. You could add raisins, cranberries or nuts to fancy it up. The Applesauce could be replaced with bananas, cooked sweet potato or perhaps even pumpkin. I added almonds today because I had nothing else in the house. I am very please with the results, but don't have a camera in the house right now and I'll probably eat them before the my husband and daughter return with the two cameras we have. So trust me and try cooking up some of your own simple, clean, healthy, non processed or modified whole wheat muffins.
Whole Wheat Honey Muffins from
www.mommysideabook.com.
Ingredients:
2 cups whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/4 cup vegetable oil
1/4 cup unsweetened applesauce (my father-in-law's wife canned up some this year)
1/2 cup honey (I use local honey)
1 cup water (I added a little more)
Directions:
1. Mix all dry ingredients in large bowl.
2. Combine wet ingredients in a separate bowl and then mix well with dry ingredients.
3. Pour into prepared muffin pan
4. Bake at 375 for 20 to 24 minutes.
Yields 12 muffins, but we use jumbo muffin tin and jumbo paper cups so we get 4.
Thanks for reading and please send me any thrifty, green, clean recipes you have!
Christine