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Tag: sweet

Fruit & Nut Muffins

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Ingredients

  • 3 cups + 2 Tablespoons CNP Master Mix (click link or download the recipe card below)
  • 3 Tablespoons sugar
  • 1 egg, beaten
  • 11/4 cups low fat-milk
  • 2-4 Tablespoons chopped almonds, walnuts, pecans, or other nuts
  • 3/4-1 cup drained and chopped canned or frozen and thawed pears, peaches, or other fruit
  • Nonstick spray or muffin tin papers

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 400°F.
  3. Coat 12 muffin pan cups with nonstick spray or place muffin papers in each tin.
  4. Combine CNP Master Mix and sugar.
  5. In a separate bowl, blend together egg and milk. Add to dry ingredients. Stir gently just until dry ingredients are moistened. Mixture should be lumpy.
  6. Fold in chopped nuts and fruit.
  7. Fill each muffin tin 2/3 full.
  8. Bake at 400°F for 20 minutes.

Makes 12 muffins

Download Almond Pear Muffin recipe card
Download Peach Pecan Muffin recpe card

Baked Apples

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Ingredients

  • 4 apples
  • 1/2 cup raisins, dates, or mixed dried fruits
  • 2 Tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup water or apple juice

Directions

  1. Wash hands with warm, soapy water for 20 seconds. 
  2. Preheat oven to 350°F.
  3. Spray baking pan with nonstick spray.
  4. Wash, dry, and core apples, leaving them whole. Slice bottoms to sit level.
  5. Combine dried fruits, brown sugar, cinnamon, and nutmeg. Spoon into centers of apples. Pour apple juice or water into the baking pan.
  6. Bake at 350°F for 30-40 minutes or until apples are tender, basting occasionally with the water or juice.
  7. Serve warm with low-fat vanilla yogurt, regular or frozen.

Makes 4 apples

Download recipe card

Sweet Potato Carrot Muffins

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sweet potato carrot muffins on blue plate on white background. Coffee mug in the background.

Ingredients

  • 1 1/3 cup CNP Master Mix or (1 1/3 cup flour)
  • ½ cup rolled oats
  • 3/4 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1/2 cup brown sugar
  • 1 cup pureed sweet potato
  • 1 cup pureed canned carrots
  • 2 eggs
  • Nonstick spray or muffin tin papers

Directions

  1. Wash hands with warm, soapy water.
  2. Preheat oven to 375°F.
  3. Coat 12 muffin pan cups with nonstick spray or line with muffin papers.
  4. In a medium bowl, combine CNP Master Mix, rolled oats, baking soda, spices, and salt.
  5. In a separate bowl, combine brown sugar, sweet potatoes, carrots, and eggs. Stir into dry mixture.
  6. Fill each muffin tin 2/3 full. Bake at 375°F for 20-25 minutes.

Makes 12 muffins | 24 mini muffins

 
Download Recipe
Download Recipe with Master Mix

Watermelon Salsa

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Ingredients

  •  2 cup seeded and coarsely chopped watermelon
  • 2 Tablespoons of chopped onion
  • 3 Tablespoons seeded, chopped chili pepper of choice
  • 2 Tablespoons balsamic vinegar
  • 1/4 teaspoons garlic salt

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. In a serving bowl, mix together the watermelon, onion, and chili pepper.
  3. Season with balsamic vinegar and garlic salt.
  4. Cover and refrigerate for at least one hour to blend flavors.

Makes 16 servings

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