Carrot muffins


  • 1 cup whole wheat flour
  • 1 cup white flour
  • 2 Tbs xylitol
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon gound nutmeg
  • 1 egg
  • 1/2 cup maple syrup
  • 2 cups shredded carrots
  • 1/2 cup melted butter
  • 1/2 cup milk



  1. Sift together dry ingredients.
  2. Stir into egg mixture, mix only till moistened.
  3. Gently fold in shredded carrots (I shred the carrots in my food processor).
  4. Spoon into well greased muffin pans about 2/3 full.
  5. Bake for 15-20 minutes at 400 degrees.



3 cups all-purpose flour
1/2 cup white sugar
5 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter
1 egg, beaten
1 cup milk


Preheat oven to 375 degrees. Lightly grease a baking sheet (or use parchment paper or a baking pad)

In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.

Turn dough out onto a lightly floured surface, and knead briefly. Separate the dough into 2 equal sized balls. Push the sides of each ball down so the center is taller than the sides. Cut each circle into 4 pieces and place on a baking sheet.

Bake 25 minutes in the preheated oven, or until golden brown.

Blueberry Muffins

I am a big fan of Betty Crocker, I love her tried and true recipes.  In fact, there are 3 things I make that I am very proud of: (1) my carrot cake, a Betty Crocker recipe (2) my pie crust, a Betty Crocker recipe (3) my blueberry muffins, a modified Betty Crocker recipe.  Her recipe is actually perfect as is, but I have added a dash of this and a pinch of that and a heaping spoonful of sour cream to the batter- and these muffins are fabulous! Getting this recipe just right has been a process of trial and error.  I still hold my breath every time I flip my muffin pan over, onto my cutting board, hoping the muffins will tumble out in a glorious state of tasty perfection!  This recipe is Betty’s, but I am adding my changes to it.  (BTW, Betty Crocker is not a real person. Just a name given to the company to make the brand more personable.  This little piece of information makes me a little sad.)


  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 t vanilla
  • 1 large egg
  • 2 cups flour
  • 1/3 cup sugar, plus 1 T
  • 3 t baking powder
  • 1/2 salt, plus extra dash
  • 1/3 cup sour cream
  • 1 cup frozen blueberries



  1. Heat the oven to 375.
  2. Grease muffin pan cups (jumbo cup size) with shortening.
  3. Beat milk, oil, vanilla, egg and sour cream in a large bowl.
  4. Stir in flour, sugar, baking powder and salt all at once, just until dry ingredients are moistened (batter will be lumpy).
  5. Fold in blueberries.
  6. Divide batter evenly among muffin cups.
  7. Sprinkle a generous amount of Streusel Topping over each muffin cup (recipe below)
  8. Bake for 30 minutes or until a toothpick comes out clean, and enjoy:)


Streusel Topping

  • 2 T firm stick butter
  • 1/4 cup flour
  • 3 T brown sugar
  • 1/4 t cinnamon

Cut butter into dry ingredients until crumbly.



Honey Whole Wheat Bread

This recipe is from The Martha Stewart baking Handbook.  I feel about this book, the way some people feel about their bible.  I trust it.  I know if I turn to it in a time of need, I will find answers and comfort.  Well, comfort food! Which is just as good!

This was my first time making just a plain ole loaf of bread, which it was not! Fresh bread is such a treat! It was amazing! I loved smelling it while it was baking.  I loved the subtle hint of honey in every bite.  I loved every thing about this, especially with the fresh churned butter and Homemade Strawberry Jam.


  • 3 1/2 cups warm water, 100 degrees to 110 degrees
  • 3 tablespoons honey
  • 2 packets active dry yeast
  • 4 cups bread flour, plus more for dusting
  • 3 cups whole-wheat flour
  • 1 cup wheat germ
  • 2 tablespoons salt
  • Canola oil, for bowls, plastic wrap, and pans



  1. Combine warm water, honey, and yeast in a large liquid-measuring cup. Stir until dissolved. Let stand until foamy, about 10 minutes.
  2. In a large bowl, whisk together 3 1/2 cups of the bread flour, the whole-wheat flour, wheat germ, and salt. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon, gradually drawing in the flour until well combined.
  3. Remove the dough to a lightly floured surface. Knead in the remaining 1/2 cup bread flour a little at a time until dough is smooth and elastic, 10 to 15 minutes. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Transfer to a warm place, and let rise until double its original size, 1 to 1 1/2 hours.
  4. Preheat oven to 400 degrees, with rack in center. Brush two 9-by-5-inch loaf pans with canola oil. Remove the plastic wrap from the dough. Turn the dough out onto a lightly floured work surface, and punch down. Divide dough into two equal pieces. Flatten one piece of dough into an oval, and roll up lengthwise. Place the roll, seam-side down, into a prepared pan. Repeat process with second piece. Cover with oiled plastic wrap. Place the loaves in a warm place, and let rise again until doubled in size, 30 to 45 minutes.
  5. Bake until deep golden brown, 50 to 60 minutes (the loaves will sound hollow when tapped on the bottom). Transfer pans to a rack, and let cool 5 minutes. Invert the loaves onto the rack to cool completely.


Forgive the picture quality, they were taken with my phone.

Zucchini Bread

This is quickly becoming a favorite around here! I have already made it 3 times in the last month.  We eat it as fast as I can make it! I use Paula Deen’s Recipe.



  • 3 1/4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground nutmeg
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs, beaten
  • 1/3 cup water
  • 2 cups grated zucchini
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts or pecans


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
  3. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.
  4. Mix wet ingredients into dry, add nuts and fold in.
  5. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.