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Mini Chocolate Chip Muffins

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I love this recipe. It meets my need for an afternoon chocolaty snack but doesn’t leave me feeling guilty when I inevitably eat more than I mean to … which happens every. single. time. And, you can feel good about eating a bunch as these are 100% whole wheat and have a small amount of sugar considering the number of muffins the recipe makes. Plus, there is a banana in them, so surely you can count that as fruit for the day.

Enough with my justifying. Make these muffins, feed your family, and enjoy with a cup of hot tea or sippy cup of milk. Take your pick.

Mini Chocolate Chip Muffins
Adapted from How Sweet Eats

2 c whole wheat flour
1 t baking powder
1/2 t baking soda
1/4 t salt
1 large egg
1/3 c brown sugar (light or dark)
1/4 c coconut oil (melted if in solid form)
3/4 c milk
1 1/2 t pure vanilla extract
1 brown banana mashed
1 c mini chocolate chips

Preheat oven to 350°. Line mini muffin pans with liners or spray with cooking spray.

Combine flour through brown sugar in large bowl. Create a well in the middle of the mixture. Add the coconut oil, milk, and vanilla extract. Stir until just combined.

Add mashed banana and stir well. Then fold in the chocolate chips.

Spoon batter into the muffin pans. Bake 8-10 minutes or until the tops are set.

Makes approximately 48 mini muffins.

Pork and Apple Meatballs

Pork and Apple Meatballs

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While I certainly have so much respect for my vegetarian friends and I do love a good meal sans-meat (especially these favorites), sometimes I just feel the need for something meaty. My husband’s juicy burgers at the end of a hot summer day, a delicious steak grilled to perfection by my stepdad, a slice of meatloaf in the dead of winter, and meatballs … really anytime of year. While I certainly love the Italian-style meatball (perhaps a future post?), these meatballs are melt in your mouth good every time. And, everyone, regardless of age, seems to love them. In fact, I originally found them because they were advertised as “toddler-eats” and my toddler was refusing meats of all kinds … as advertised, these meatballs did the trick.

This recipe is simple. And the incredibly flavorful results it yields are truly just because the flavors play so well together. Our favorite way to eat them is served over egg noodles that have been tossed with butter and fresh parsley, but I also think they’d make a fantastic sub if topped with provolone cheese.

Pork and Apple Meatballs
Adapted from Love Taza

1 lb. loose sweet pork sausage
1 large granny smith apple, peeled and shredded
1/2 yellow onion, shredded
1 large egg
1/2 c grated Parmesan cheese
1/2 c panko bread crumbs

Combine all ingredients in a large bowl. Using your hands, kneed the meat until everything is thoroughly combined then begin forming golf ball size meatballs placing each ball on a baking sheet as it is formed. Be sure to space out the meatballs so they are not touching.

When you have all of the meatballs on the baking sheet, place the baking sheet in the oven and turn the broiler on high. Broil for 5 minutes. Remove the baking sheet from the oven and, using tongs, flip over all of the meatballs. Return the baking sheet to the oven and broil for an additional 3-4 minutes. The meat should reach a minimum of 160°.

Remove meatballs from oven and serve.

Makes approximately 30-36 meatballs.