I also thought I'd post this recipe again, for this would be a great recipe to make and share with someone who is allergic to eggs!
I added raisins to mine, and combined brown sugar and cinnamon and sprinkled it on top of them before I baked them. Other ideas would be to make them plain, or add nuts, and serve them with butter, jelly, or a combo of both called: raspberry butter, (see recipe below.)
Phillip took one bite and said, "Mmmm, this is a good muffin!"
2 cups whole wheat flour
1 teas. baking powder
1 teas. baking soda
1/2 teas. salt
1/2 cup maple syrup (I used honey)
1 cup water
1/2 cup oil
1 teas. vanilla
In a large mixing bowl, combine the dry ingredients. Stir until well mixed. In a separate bowl, mix the wet ingredients. Add the wet ingredients to the dry. Mix until blended, but don't over mix. Pour into greased or paper-lined muffin pans. (If you want, sprinkle a combo of BROWN sugar and cinnamon on top of each muffin before you bake them.) Bake at 375 for 18-20 mins.
Note: I got 16 muffins out of this recipe.
1/4 cup butter (1/2 of a stick of butter)
1/3 cup seedless Raspberry jam
Soften the butter. Place the butter and jam in a mixing bowl and mix until smooth and creamy. Store in airtight container in the refrigerator. Will last for weeks.
Serve on warm breads, rolls, biscuits or muffins.
(taken from Jonni McCoy Healthy Meals for Less)
And as Always...ENJOY!
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~Once upon 2 Itty Bitty Ponytails! =)
Kimberly tried to do a very active little Mary's hair in 2 ponytails last night. I snapped several pics trying to get a good one of her and her 2 ponytails. Mary would look at me and give me the CUTEST smile, but then our camera would take TOO LONG and her smile would be gone by the time it finally took the picture. =(~