This coming weekend, my little sister is getting married! Yay! My brother and his family are flying into town tonight, and then Carlee and her baby come on Thursday. On Thursday night, there will be 16 (!)people sleeping at my house, on their way to the wedding for the weekend.
To prepare for all of those people in my house, I have tried to think of some yummy and healthy food items to have on hand. This will mostly consist of fruit and vegetables, but I also wanted to have some other food items around too. This afternoon, I made a batch of my favourite muffins, and am sharing the recipe now.
Honey Sunshine Muffins are long-standing favourite at my house. (We actually call them Monique's Muffins, in honour of my sister-in-law, who the recipe comes from. I just learned the "real name" a few weeks ago.) They are loaded with fruits and veggies, have 100% whole-wheat flour, and no refined sugars. I always tried to keep these on hand when I had a new baby, as a muffin is the perfect meal to eat while breast-feeding.
The recipe is a bit labour-intensive, but so worth, I promise!
Honey Sunshine Muffins
2 Cups Whole Wheat Flour
2 tsp. Baking Soda
1 Tbl. Cinnamon
1/2 Cup Honey
2 Cups Carrots, grated
1/2 Cup Apple Sauce
1 Apple, peeled, cored and grated
1 Banana, mashed
1/2 Cup Oil
1 Cup Raisins
1. Preheat oven to 375
2. Mix dry ingredients together.
3. Mix wet ingredients together.
4. Combine, and stir until just mixed.
5. Bake for 15-20 minutes.