Cranberry Pumpkin Scones and Banana, Carrot, Apple Muffin Recipes

I was thinking about posting my recipes from the things I baked today. Since I had a reader request them, I think I will go ahead and do that tonight.

Banana, Apple, Carrot Muffins

This is a recipe that I found and tweaked to make it a bit healthier. One of these day I am going to remember to soak the flour before hand. These are a great way to get some fruits and veggie down picky eaters. My daughter loves them and actually asks for carrot muffins to take for preschool snack.

If you are interested in the original recipe you can find it here.

1 1/2 cups whole wheat flour

1-2 Tablespoons ground flax seed

3/4 cup of sugar (I use half this amount. I hate to use it at all. I think I will try honey)

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon cloves

2 eggs

2 ripe bananas, mashed

1 cup shredded carrot

1/2 cup unsweetened apple sauce
1/2 cup oats
1/4 cup millet

Mix the above ingredients together and spoon into muffin pan.

Bake at 350 for 15-20 minutes

Quick and easy

Cranberry Pumpkin Scones
These did not turn out nearly as pretty as they usually do since I ran out of baking soda.

1 1/4 cup whole wheat flour

1/2 cup all purpose flour (Just to help make them softer)

1/4 cup sugar or honey

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon cloves

1/4 cup butter (no substitutes) cut up

1/2 cup pumpkin

1/2 cup applesauce

1/3 cup chopped walnuts (I leave these out)

1/3 cup dried cranberries (Today I used fresh chopped up)

1 Tablespoon brown sugar

1.) Combine flours, sugar, baking powder, baking soda, and spices.

2.) Cut in the butter until it resembles fine crumbs.

3.) Add pumpkin, applesauce, nuts, and cranberries, stir just until moistened.

4.) Transfer dough to a greased cookie sheet and pat down into an 8 inch circle.

5.) Use a knife to cut dough into 8 wedges, do NOT separate wedges.

6.) Sprinkle with brown sugar

7.) Bake at 350 for 25-30 minutes

Tomorrow I think I may post my recipe for peasant bread. It is a no knead yeast bread that is so good. Not to mention that it is really easy to make. I really miss my bread maker.

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Leah said...

Why would you soak the flour and what is Milet?

Renee said...

I just made up my shopping list to make both os these recipes today!

I second what "leah" asked...what do you mean by soaking the flour?

Margot said...

Can you buy ground flax seed or do you have to grind it yourself? I recall seeing falx seed at Publix, but have never heard of millet. Do they sell this at the grocery store in the flour and grain section? Thanks!

$5 Dinner Mom said...

Yum! I'm looking for a good scone recipe to experiment and try to make gluten free...This one looks yummy!