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Tuesday, March 31, 2015

Vegan Banana Flaxseed Muffins

These are some of the tastiest egg-free, whole wheat muffins I've ever had!   They crumb is light and not gummy like so many egg-free muffins.  They have a great blend of spices and just the right hint of sweetness.  Adapted from this recipe:


    For Flax Seed Egg
  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 1/8 teaspoon baking powder
    For the Muffins
  • 3 ripe bananas, mashed
  • 1/2 cup maple syrup
  • 1 tablespoon molasses
  • 1 teaspoon pure vanilla extract
  • 1/4 cup vegetable oil  (or coconut oil, melted)
  • 2 cups white whole wheat flour (or all-purpose flour)
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon salt
    For the Streusel Topping
  • 1/4 cup oats
  • 1/4 cup finely chopped almonds or pecans (optional)
  • 2-4 T dark brown sugar
  • 1 T margarine  (I used dairy-free margarine)


  1. First make the flax seed egg. In a small bowl stir together ground flax seeds, water, and baking powder. Allow to sit at room temperature for at least 30 minutes. 
  2. Preheat oven to 350 degrees F.  Grease muffin pans with non stick spray.  (This recipe made about 12 regular size muffins and 12 mini muffins for me).
  3. Mash bananas in ziplock bag with a rolling pin.
  4. In a medium bowl, whisk together mashed bananas, flax eggs, maple syrup, molasses, vanilla, and  oil until thoroughly combined. 
  5. In a separate medium bowl whisk together flour, baking soda, spices, and salt. Stir in the pecans. Add the wet ingredients all at once to the dry ingredients. Stir until  no flour bits remain at the bottom of the bowl.
  6. In another bowl mix the oats, nuts, brown sugar.  Then cut in the margarine using a pastry cutter.
  7. Divide the batter between the muffin cups in the prepared baking pan. Top each muffin with a sprinkle of streusel topping.   Bake for 9-10 minutes for mini muffins, 18-20 minutes for regular size muffins.  Remove from the oven and allow to cool in the pan for few minutes before putting on a cooling rack to cool completely.  

Tuesday, March 10, 2015

Country Pork Ribs

A super tasty and quick dinner.  These quickly became a favorite of EVERYONE even my pickiest eaters.  From my friend Miquelle.

2-3 lbs. country style pork ribs
1/2 c. soy sauce
1/2 c. water
1/4 c. packed brown sugar

Combine all ingredients except the pork in a small saucepan. Heat, but do not boil. Put ribs in crockpot and pour sauce over the ribs.  Cook in crock pot for at least 3-4 hours on high. (I usually do 6-7 hours on low so they are more tender). Pull off bones and shred pork.  Serve over rice.

Cinnamon Chip Scones Recipe

These scones are melt in your mouth delicious!  The buttermilk keeps them moist and tender.  And the cinnamon chips are amazing!  They are also great with mini chocolate chips instead of cinnamon chips.  Slightly modified from a recipe given to me by my friend Shelly who got the recipe from Taste of Home.
  • 3-1/4 cups all-purpose flour (can do half white whole wheat)
  • 1/3 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup cold butter, cut into small pieces
  • 1 cup buttermilk
  •  3/4-1 cup of cinnamon baking chips
  • 2 tablespoons butter, melted
  • 2 T coarse sanding sugar or regular white sugar for dusting

1. In a large bowl, combine the flour, 1/3 cup sugar, baking powder, baking soda and salt.  Using a biscuit cutter, cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Fold in chips. 
2. Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Divide in half; gently pat or roll each portion into a 7-in. circle. Brush with butter and sprinkle with remaining sugar. 

3. Cut each circle into 6-8 wedges. Separate wedges and place on an ungreased baking sheet. Bake at 425° for 10-13 minutes or until lightly browned.  Serve warm.  

TOTAL TIME: Prep: 25 min. Bake: 10 min.   YIELD:12 servings