This month's recipe: Raspberry-Corn Muffins

Raspberry- Corn Muffins

Ingredients
1)
3/4 c Raspberry Crunchies
1 c corn meal
1 c whole wheat flour (for more corn flavor substitute 1/2 extra cup of corn meal for 1/2 cup of whole wheat flour)
2 t baking powder
1/2 t salt

2)
1 egg, (beaten)
1/4 c canola oil
1/2 c honey
1 3/4 c milk (or soymilk)

Non-stick spray oil (preferably canola)

Directions
Compbine all (1) ingredients. Combine (2) ingredients. Mix 1 and 2 together by quickly folding with spatula. Spray muffin pan with oil. Spoon mixture into tin and bake @ 400 degrees for about 20 minutes.

Strawberry-Orange Whole Wheat Pancakes

Makes 12 meduim pancakes
Ingredients
1)
2 c whole wheat pastry flour
3 t baking powder
zest from 1 large orange
1 t salt
2)
3 egg yolks
2 1/4c milk (or soymilk)
1/2 c canola oil

1 c Strawberry Crunchies

3 egg whites

non-stick spray (preferably canola)

Directions
Sift (1) together into large bowl. Beat yolks, then slowly beat in milk and oil. Slowly combine (2) into (1). Mix in Strawberry Crunchies. Beat egg whites until stiff and fold into mix.. Heat pan or griddle over medium heat until drop of water “dances” on pan. Spray non-stick oil and immediately ladle onto surface. Cook until golden brown on the bottom and air holes have come through to the top of the pancake. Flip and finish cooking.

Crunchies Baked Fruit French Toast

We have taken a classic idea and twisted it around a bit. In fact, we’ve turned it upside down! It’s simple, delicious and much healthier than your average French toast. And you don’t even need syrup when it’s done, it’s already unbelievably flavorful.

Ingredients
1 Tbsp unsalted butter
1 large sweet apple peeled, cored and thinly sliced
3/4 cup wter
1/4 cup Maple syrup
1 1/4 teaspoons cinnamon
1 container (2 cups) CrunchiesMixed Fruit Crunchies*
1 – 2 teaspoons orange zest (optional)
6-10 slices of bread cut 1” thick (French is the classic choice but any lighter bread will do)
2 1/2 teaspoons vanilla
1 1/4 cups milk (or soymilk)
3 large eggs and 1 egg white
Medium sized casserole dish (Pyrex or ceramic - about 12” x 9” x 2”)

Directions
Melt the butter and sauté the apples until soft (about 5 minutes), add the water, syrup, 1/4 t cinnamon, 1/2 t vanilla and Crunchies Mixed Fruit Crunchies. Simmer until all the liquid is absorbed (about 8 minutes). Put the fruit mixture into the bottom of the dish and place the sliced bread on top.

Beat the eggs, remainder of cinnamon, vanilla and orange zest. Add the milk and beat together. Pour over the bread. Cover and refrigerate overnight.

Preheat the oven to 375 degrees. In the morning, remove the dish from the refrigerator and allow to get to room temperature (about 30 minutes). Uncover, put in the over and bake until golden brown and a knife inserted comes out clean (about 30 minutes). Let rest for a few minutes and then loosen the edges with a knife and use spatula to dish up. For a more dramatic presentation, place a serving plate on top of the dish and flip over to serve.

*Can substitute Crunchies Very Berry Crunchies, Tropical Fruit Crunchies, Raspberry Crunchies, Strawberry Crunchies,etc. And you can add even more fruit if you like. Just add 1/3 cup extra syrup/water combination for every cup of extra fruit.


Enjoy!