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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Thursday, April 04, 2013

Scraps and Snippets ~ Apple Cinnamon Protein Cupcake Muffins

Apple Cinnamon Protein Cupcake Muffins
 

Makes 15 -16 Muffins. 22 Minutes at 350. (40ish mini-muffins bake 14 min at 350)

1 3/4 cups all whole wheat pastry flour
3/4 cup vegan cane sugar
1/2 cup vanilla protein powder (Arbonne, is highly recommended)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup non dairy milk
1 tsp lemon juice
2 TBSP ground flax seed
1 tsp vanilla
1 tsp cinnamon
1 Cup applesauce

Preheat the oven to 350. Line or lightly grease the muffin tins. Place milk in a container and add lemon juice. When milk begins to curdle add ground flax and stir. Let sit while you do the rest of the prep, It will begin to gel and replaces eggs.

In a large bowl place the flour, sugar, baking powder, salt and
cinnamon. Mix with a fork.
 

Add the milk/flax/lemon juice mixture, applesauce and vanilla. Stir until blended.

Fill the muffin tins or cupcake wrappers about 2/3's full.

Bake for 22 minutes. Let cool. Makes about 40 mini muffins. Bake them for approx 14 minutes.