Grapefruit and Yogurt Pound Cake

Hi ya’ll amidst the transition to a new site, I wanted to share this refreshing little number with you.  “Cake” and “refreshing” aren’t usually words that go together, but this may be one of only a handful of exceptions.

While I am at it, I should admit that I have not met a member of the citrus family that I didn’t like.  Anything that has me grating and squeezing the goodness out of a lemon, lime, grapefruit, or orange is off to a good start in my book.


So, I am pretty willing to jump on the citrus fan club, but THIS. CAKE.  Seriously!  If you have been here before, you will know that I am all about butter – especially in baked goods.  I know that butter is not exactly trending these days, but what can I say?    A cake with yogurt instead of butter would normally make me skeptical too, but, in this case, yogurt means lighter texture, a bit healthier, extra moist, and a more pure citrus flavor.  Yes, please to all of the above.


Spoiler alert: Stay tuned for a lemon lavender version coming at you on the new and improved in a couple of weeks…. Who knew a new site wasn’t instant?  This tech-phobic blogger certainly didn’t.  CSS what?  Sooooo grateful for my tech savvy girly who is walking me through even the most basic of basics and knows what the heck things like SQL are and that JAVA isn’t always coffee.


Tea parties, brunches, picnics, or even dessert?… Grapefruit and Yogurt Pound Cake is a very good answer.

Grapefruit and Yogurt Pound Cake

Servings: 8
Active time: 15 minutes       Total time: 75 minutes

For the Cake:

  • 1 1/2 cup flour, sifted then measured
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 1/2 tbl. grapefruit zest
  • 1 1/4 cup sugar
  • 2 tsp. vanilla extract
  • 2 eggs, room temperature
  • 1/3 cup vegetable oil
  • 3/4 cup plain Greek yogurt
  • 5 tbl. grapefruit juice

For topping the cake and glaze:

  • 3 tbl. grapefruit juice
  • 1 tbl. plain Greek yogurt + 1 tbl. water OR 1 tbl. regular plain yogurt (not Greek-style)
  • 1/2 cup powdered sugar, sifted

To assemble the cake: Preheat oven to 350.

In a large bowl, whisk to combine flour, salt, and baking powder.

In the bowl of stand mixer, combine zest and sugar with your fingers until very fragrant and small clumps begin to form (About 1 minute).

Wish together eggs, oil, vanilla, and grapefruit juice in a small bowl.  Using stand mixer, add to sugar mixture by beating on medium speed just until combined.

Then add 1/2 of the yogurt.  Mix just until combineed.  Then add 1/2 of the flour mixture.  Mix just until combined.  Repeat with other half yogurt and flour mixtures, ending with flour and mixing just until combined each time.

Grease and lightly flour a loaf pan (I prefer glass ones since they more evenly distributes the heat.)

Pour cake batter into loaf pan and lightly tap on counter to release any trapped air.  Bake for 50-60 minutes or until knife inserted in the middle comes out clean.

Immediately after removing from the oven, run a knife around the edge of the pan to loosen.  Allow cake to cool in the pan for 10 more minutes.  After 10 minutes, remove cake from pan and continue to cool on wire rack for approximately 15 more minutes.

To assemble the glaze: In a small bowl combine yogurt (and water, if using Greek yogurt) and powdered sugar.  Using a fork, mix until smooth.

Final Touches:  Brush the 3 remaining tablespoons of grapefruit juice on top of cake.  This will add an extra punch of fresh grapefruit flavor while also making the cake extra moist!  Once the cake has fully cooled, drizzle the top of loaf with glaze.

For best glaze results, wait 15 minutes for glaze to set prior to serving:)



Gooey Cinnamon Rolls with Cream Cheese Frosting

Did you have a good Easter?  I hope so!  See family?  Eat something delicious?  Our plan was to sneak a mini-escape to the Oregon Coast (beach, books, and relaxation).  I had the car packed, podcasts downloaded, and a thermos full of tea.  Then my husband calls from work.  “We can’t go.”  So, I unpacked the car, and home we stayed.  In the midst his work chaos and long hours, we hunkered down, skipped the family get-togethers, and took in some quiet.  We do not make a habit of hiding out or avoiding the fam.  We aren’t anti-social hermits.  In general, we do quite the opposite.  Honest!

So things looked a little bit different this year.  No big get together.  No weekend away.  It was just us and the four-legged canine kiddos.  No matter.  Regardless of the location, events, or company, there is one requirement in our Easter festivities.  Cinnamon rolls. Well, maybe there are two requirements.  Church!  (It is Easter after all.)


But, cinnamon rolls…  You know, the kind with thick cream cheese frosting on top?  And the extra gooey cinnamon?  Yup, THOSE.  So whether it’s cinnamon rolls for two or 22, we say bring on the sticky cinnamon deliciousness.  This recipe is truly the best I have tasted due to years and years of the family’s tweaking .  The ingredients and process are very traditional, but what sets it apart is that unlike other recipes I have tried, the results are so, so consistent.  Yeast used to intimidate me, but I think all I needed was a better recipe!


This recipe can even be refrigerated after being rolled for up to two days!! When hosting large holidays, having “prepare-ahead” items can be a lifesaver.  The morning you plan to bake, just stick them in a warm dry place to allow to rise until approximately doubled in size.  My oven can go as low as 100 degrees, which is perfect for this.  This step usually takes around 45 minutes.  Then bake for 20, invert the pan so the caramelized juices don’t settle at the bottom, frost, and dig in!!


Gooey Cinnamon Rolls with Cream Cheese Frosting

Total Time: 4-5 hours (including rising)        Active time: 1 hour
Servings: 4-8 (depending how many rolls each person eats)


  • 1 3/4 cup all purpose flour
  • 1 1/4 tsp. active dry yeast
  • 1/4 cup sugar
  • 1 large egg, room temp
  • 1/2 cup whole milk
  • 2 tbl. unsalted butter (plus more for greasing baking dish)
  • 1/2 tsp. kosher salt
  • vegetable oil for greasing bowl


  • 1/2 cup + 2 tbl. light brown sugar
  • 1 tbl. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. kosher salt
  • 1 tsp. corn starch
  • 4 tbl. unsalted butter, melted

Cream Cheese Frosting:

  • 8 oz. cream cheese, room temp
  • 6 tbl. unsalted butter, room temp
  • 2 cups powdered sugar
  • 2 tsp. vanilla extract
  • 1 tsp. lemon juice

For Dough:  In the bowl of a stand mixer fitted with paddle attachment, mix flour, yeast, and sugar until well combined.  Mix egg into dry ingredients until well combined.  In a small saucepan, combine milk, butter, and cinnamon until butter has melted and temperature has reached 120-140 degrees only!  Do not allow mixture to come to a simmer!!  Add milk mixture and kosher salt to flour mixture.  Mix on low speed, and once combined increase speed to medium/high and beat for approximately 3 minutes – or until mixture is very elastic and sticky.

Grease large bowl with vegetable oil.  Shape dough into a ball and place in greased bowl.  Cover bowl with plastic wrap and then a kitchen towel.  Place bowl in a warm, dry place for 2 hours or until dough has doubled in size.  For example, my oven’s temperature can go as low as 100, which is perfect for a dough rise.

Once dough has risen, prepare clean work surface with a liberal dusting of flour.  And prepare the filling.

For the filling: On the stove, melt butter over low heat.  In a small bowl, combine all other ingredients.

Assembly: Grease an 8×8 glass baking dish or glass pie plate with butter.

Punch down the risen dough.  Place dough on well floured surface.  Work dough into ball and dust with flour.  Using well dusted rolling pin, roll dough into rectangular shape that is roughly 8×10′ to 8×12′.


Spread melted butter over top of dough leaving a 1/2 inch border at long edge.


Generously sprinkle an even layer of the cinnamon-sugar mixture.


Starting at long edge, roll dough into a log shape.


Slice log into rolls.  The slices should be at least 1″ thick.  You should have approximately 12 slices.


Place slices in greased baking dish.


Cover baking dish with plastic wrap and a kitchen towel.  At this stage rolls can be refrigerated for up to two days. *See Note below.  If baking rolls immediately, return rolls to a warm dry place until doubled in volume around 45 minutes.

*NOTE: After rolls have been refrigerated you will need to complete the rising step by placing rolls in a warm dry place.  Most likely the rolls will have risen a bit in the fridge so this step will take less than the estimated 45 minutes.  Remember, you want the rolls to double from their original size. 


Preheat oven to 375 degrees. Remove plastic wrap and cover with foil.  Bake for 15 minutes.  Remove foil and continue to bake for additional 3-5  minutes or until rolls on the edge have turned slightly golden brown.  Remove from oven and immediately invert rolls onto a serving plate.  This will keep the cinnamon mixture from settling at the bottom.


These are delicious and gooey (sticky bun style) on their own, so not everyone will want frosting.  I think they are even more decadent with the frosting of course (frosting assembly instructions below).  We typically leave them unfrosted and place a bowl of frosting on the table so that everyone can add as much or as little as they desire!


For the Frosting: In the bowl of a stand mixer fitted with the whisk attachment, combine butter and cream cheese until well combined.  Mix in powdered sugar in two additions.  Add lemon juice and vanilla.  Mix until combined.  Can be made and kept chilled up to three days ahead.  Allow to come to room temperature before serving.






No-Bake Granola Bars

If you tell me that something can be made in 5 minutes or less, I will look at you skeptically and ask if it comes with with a sous chef to do the prep work for me too?  I want a recipe that is the real-people, real-time 5 minutes.  Not the if-I-have-a-sous-chef to chop, measure, and prep everything for me 5 minutes.  Read: A recipe that takes a whole lot longer than five minutes for those of us in normal people land.


Fast forward to these no-bake granola bars.  Well ya’ll, you can glare at me skeptically if you want, but this is a TRUE 5-minute granola bar recipe that is made without refined sugar, and gives you tons of sustained energy from oats and lots of protein.  I know that you can buy granola bars, but trust me these are cheaper, tastier, and you control EXACTLY what goes into them (read: protein, whole grains, and natural sweeteners) and exactly what does NOT (read: preservatives and refined sugar).  Did I mention that they are completely customizable to your family’s preferences?  My favorite mix-ins are unsweetened dried cherries, but you can add just about anything!  Dried fruit*, nuts, flax seeds, cacao nibs, dried coconut, or a combination would all be quite tasty.  I even added bits of dark chocolate once when I had a sweet tooth. (*If you are trying to avoid added sugar, be careful that the dried fruit you select does not contain added sugar.  Trader Joe’s has some good “no sugar added” options.)


Most days, my breakfast routine is not reminiscent of the photo above.  Its a little bit more: put granola bar in plastic baggy, pour tea in travel mug, grab computer bag while running out the door un-mascara-ed.  These are the best grab-n-g0 breakfast I know of.  These bars fill me up and all that protein keeps me full for a good long time!  They are, of course, an excellent snack – its a granola bar after-all.  Also, they are a great healthy way to satisfy a mid-afternoon sweet-tooth;)

For the past few months, there has been a batch of these in my fridge at all times.  Trust me, I am not “that person” who always has homemade granola or fresh baked cookies at the ready, but these only take 5-MINUTES!  And, luckily, 5 minutes for something this satisfying (and handy) is just my speed.

I am addicted and, until there is a 12-step program to cure me of this 5 minute, no-bake granola bar awesomeness, I will not stop.  Despite this development, I think you should join me in the world of never-ending No-Bake Granola Bars.

No-Bake Granola Bars

Total time: 5 minutes

Servings 8-12 (depending on size of bars)

  • 3/4 cup natural peanut butter or almond butter (the kind with oil separation)
  • 2 tbl. coconut oil
  • 2 tbl. molasses
  • 1 tbl. honey (or more if you prefer sweeter)
  • 2 cups oats (I prefer the texture of regular oats, not quick oats.)
  • 1/2 cup total of mix-ins of your choice (i.e. dried fruit, nuts, shredded coconut, cacao, flax)

Combine first 4 ingredients in a small saucepan over medium-low heat.  Stir just until melted enough to combine (about 2 minutes).


Remove from heat and stir in oats one 1/2 cup at a time.


Finally stir in mix-ins.



Pour mixture into a glass loaf pan for thicker bars or a glass 8×8 inch pan for thinner bars.  Cover and store in fridge:)



Avocado Toasts with Poached Eggs

I love brunch!! Breakfast is awesome, but it usually ends up more about efficiency than execution or awesomeness.  My typical breakfasts are a rotating cycle of yogurt and granola, oatmeal, apple slices and peanut butter, and smoothies.  Ya know, easy things that take less than 5 minutes and fuel you up in a sufficient & efficient manner.  They may do the trick on a week-day morning, but none of these items are “brunch worthy.”

Brunch should be moderately more time consuming, have a slightly impressive presentation, require guest participation/customization, and be easy to serve in large quantities.

Pancakes, waffles, or french toast bars are brunch mainstays with good reason!  Customizable toppings mean there is something for everyone. And, if you whip out the griddle, you can crank out some serious volume!  Or there is always the egg casserole option (the spongy Easter brunch tradition and my least favorite).  Who can forget the classic omelette bar, but lets face it, it’s hard to make omelette orders for a large group!

Enter the Avocado Toast with Poached Eggs.


A post on a recipe where the 3 main ingredients are in the title seems a little unnecessary, but I love this dish as a brunch for so many reasons!  First, this recipe is impossible to mess up….  Ok, well maybe not impossible, since poaching eggs isn’t always as easy as it sounds.  Secondly, everyone can participate in its creation by delegating the toasting, chopping, and assembly.  When everyone is gathered around my kitchen island working on a component of the meal, it feels like the event is more about the coffee, tea, and company than it does about the elaborate prep-work of an intentionally impressive spread.  I love this approach whether its family who comes over all the time or new friends who aren’t an sure-footed in the environment – nothing breaks the ice like teamwork.  Depending on the crowd, the dynamic may differ but the result is the same: a low key, low pressure brunch.

Delegating this meal is simple.  I usually poach the eggs and delegate the other tasks, but if in the presence of an egg poaching pro, I am happy to step aside!  Cutting crusty french bread and slicing avocado are both simple, delegate-able tasks.  So is manning, checking, and flipping the toast slices under the oven broiler.  Final assembly and seasoning is a snap! With a couple words of instruction, my kitchen-challenged brother was topping these with the final seasonings like a pro!  Sometimes I wonder why I bother with elaborate menus and impressive spreads.  This is more fun and just as tasty.


Even if you have a large crowd, this recipe will work!  A large cookie sheet and the broiler of your oven, allows you to toast many servings at once.  If you need to poach eggs in batches, a shallow baking dish like a 9×13 covered in foil will keep the eggs the right amount of warm, or stick the 9×13 in a 200 degree oven if you are concerned.

On a tangental note: One quick word to those who feel that all toast is created equal.  I am here to bust that bubble and tell you that only a French-style crusty loaf will do.  No sandwich bread.  Not even nutty, seedy whole wheat (although in other circumstances, I love whole wheat toast).  Do as the Parisians do and make a special trip if you have to.  With simple dishes like this, quality matters even more!

Avocado Toasts with Poached Eggs

Servings: Totally customizable, but the quantities below are based on 4 servings

Serving suggestion: one egg per toast, two toasts per guest

Total time: 10 minutes (unless working in batches for large group)

  • 1 crusty loaf of bread, cut into 8 pieces
  • 2 large avocados
  • 8 eggs (I prefer the taste of grain-fed, organic brown eggs)
  • Water
  • 2 tsp. white vinegar
  • Salt and Pepper
  • Smoked Paprika

In a large skillet, add enough water to measure a depth of approximately 3/4-1 inch.  Add in 2 tsp. vinegar and bring to a slow simmer and cover pan.

While water is being brought to a simmer, arrange toasts on large baking sheet.  Move oven rack to upper position.

Chop avocados into thin slices or mash, if you prefer.

Poach eggs. Use a large kitchen ladle to cup the egg while immersing in the water.  Keep egg inside ladle to help it keep its shape during the first few seconds of poaching.  Do not crowd the pan.  My skillet can cook about 4-5 eggs at once.  Depending on the size of your group, this will likely require working in batches or using two large skillets to prep eggs.  Watch eggs closely and make sure they aren’t sticking to the bottom of the pan.  Eggs will cook the most quickly with the lid of the pan on.  After about 90 seconds flip the eggs.  And cook for around 30 more seconds.  Transfer to foil covered 9×13.

While eggs are poaching, use the broiler to make the toasts.  Flipping after the top side is sufficiently toasted.


Top the toasts with around 1/8-1/4 avocado per slice of toast and a sprinkle of salt and pepper.  Add one poached egg to the top, another sprinkle of salt and petter, and a generous sprinkling of smoked paprika.

Serve immediately!




The BEST Homemade Granola

Last month, Tim took me on a surprise weekend away to San Juan Island.  He booked an adorable B&B – that I have secretly been eyeing for years – all on his own!!  He got some big time points from me for that!  In case you might make your way out to the San Juan Islands, The Tucker and Harrison House Suites cannot come highly enough recommended from us!  Not only are the rooms adorable but this place is known for their 3 course brunches!!  Dessert with brunch?  Yes, please!

When you first arrive to the table they have dainty little bowls of yogurt and their famous granola for you to whet your appetite for the next 3 courses!!  HA!


But, their granola is some pretty incredible stuff.  It will convert non-granola eaters into granola lovers – ask Tim.

I made the recipe the hotel posted a few years back on their blog, which is supposedly the same as what is served, but I have to say, it falls a little flat for me.  Maybe their delicious recipe has changed since the Harrison and Tucker Houses joined forces recently?  Maybe I lack the magic touch?  Maybe its my non-island-kissed ingredients?  Nonetheless, I was unwilling to give up.  I have tweaked and tweaked until the end result is something reminiscent of romantic weekend get-a-ways on a beautiful island!


And, so easy!!  If you can combine nuts and oats in a bowl, drizzle some deliciousness over the top, and stir occasionally while they bake, then you are only a short while away from granola heaven.  Bonus that its easily customizable with your fave mix-ins.


Oh and did I mention it makes a TON, looks adorable in jars (hello, Christmas idea!), and keeps for up to 6 weeks!!


The BEST Homemade Granola

  •  7 cups rolled oats (not quick oats)
  • 1 cup extra virgin olive oil
  • 1/2 cup almonds (raw)
  • 1/2 cup pecans (raw)
  • 1/2 cup walnuts (raw)
  • 1/2 cup cashews (raw)
  • 1/2 cup flax seed meal
  • 1/2 cup millet
  • 1/2 cup bran
  • 1/2 cup whole wheat flour
  • 1/2 cups unsweetened coconut flakes
  • 1/2 cup brown sugar
  • 3/4 cup honey
  • 1 tbsp. vanilla
  • 2 tsp. cinnamon
  • 1/2 tsp. sea salt

Preheat oven to 300 degrees.


Combine all dry ingredients in an extra large mixing bowl, adding cinnamon and salt last.  In a separate bowl, combine sugar, honey, vanilla, and olive oil.  Pour the wet mixture over the dry ingredients and mix until evenly mixed in.


Divide onto two separate baking sheets and bake for approximately 45 minutes.  Stir every 15 minutes.  When lightly toasted, remove from the oven.  Allow to cool on the baking sheets.

Store in airtight containers:)  Best if used within 6 weeks.

Chocolate, Peanut Butter and Banana Smoothie

My morning smoothie obsession has begun including one of my favorite foods of all time.  Avocados.

I used to stand firmly in the camp where avocados only belong in guacamole, on BLTs, in salads, and in a smoked salmon, cream cheese omelets.  But avocado in something sweet?!?  Now thats crazy town.

And then, I ate the most delicious creamy chocolate dip at a friends house, begged for the recipe to discover that avocado was the reason it was so creamy and rich.  WHAT!?  Gross, recipe in garbage never to be made again (just kidding).   But really now, why not add avocados to something sweet?  They are a mild tasting, creamy, nutrient packed burst of awesomeness.


So in order to punch up the creaminess of your smoothie and make it – dare I say – ice-cream like, add AVOCADO!  Frozen banana, peanut butter, some unsweetened raw cocoa powder, almond milk and of course the food of the gods – Avocado!  Wholesome nutrients masquerading as something that tastes like dessert?  I’ll take one of those please!!

Easy and delicious!  Breakfast, lunch, or snack.  For me, this is the holy grail of smoothies.  On days when I have no interest in eating healthy, this concoction tricks my body into thinking I am splurging when really I am getting a big boost of vitamin E, protein, calcium, potassium, vitamin B6, vitamin K, and antioxidants.

Chocolate, Peanut Butter and Banana Smoothie  

  • 1 cup unsweetened, plain almond milk
  • 1 frozen banana
  • 1/2 med/large avocado
  • 1 heaping tablespoon peanut butter
  • 1 tbl. unsweetened cocoa powder.

This recipe makes two smoothies.

Blend almond milk and frozen banana until smooth.  Add avocado and blend until combined.  Then add peanut butter and cocoa powder and blend well.

Easy and delicious!  Breakfast, lunch, or snack.  For me, this is the holy grail of smoothies.  For days when I have no interest in eating healthy, this concoction tricks my body into thinking I am splurging – when really I am getting a big boost of vitamin E, protein, calcium, potassium, vitamin B6, vitamin K, and antioxidants.

So on occasion, skip the berries and kale and go for one of these babies!  Smoothie lovers, milkshake lovers, kids, health-food averse husbands, and people who like delicious things will all be lining up for one of these.

Ginger Molasses Squash Whole-Wheat Muffins

Soooo excited to be back to baking for fun rather than the wedding cake marathon, which ended up amazing, by the way but more on that another time.  My first day back on the baking horse resulted in these muffins, which I highly recommend if you are craving a little taste of fall mixed in with the last days of summer!  I know, the “F” word is a horrifying notion that equates to school, backpacks, crisp days, gorgeous fall colors… and warm delicious fall flavors!!!  While I am not ready to go all pumpkin on you yet, I am not opposed to a little bit of molassy, gingery, cinnamony warmth this time of year.

I am not about to rush into fall any sooner than the next Seattlite, but you see, my aunt has a pea-patch with an out of this world yield.  The woman could feed a small army.  And, apparently when you become a gardening pro like her you also harvest your own seeds.  Last year, she harvested seeds that she assumed would produce zucchini.  This year as her crops grew she discovered that her seeds had cross germinated with crookneck squash yielding Crookini!!  Crookini is exactly what it sounds like!  A hybrid.  Slightly crook-necked zucchini with a yellow-green hue.    Imagine thick skin, zucchini-like flesh with a squash-like seedy middle.  In keeping with her “feed a small army” yield, she has been handing out Crookini like its going out of style.  While I am unsure it was ever in-style, I have been scooping out the seeds and using the flesh like a zucchini!  Compared to the mildness of zucchini, there is a slightly more squash-like taste – which to me is airing on the side of FALL!  I know, I know, there is that word again.


Now, to the muffins!!! They don’t require any wonky incidental hybrids and can be made with any squash or zucchini you have on hand.  They are whole wheat, dairy free, and refined sugar-free!  A little molasses, ground ginger, cinnamon, and nutmeg make these moist fall previews the perfect transition.  I am already thinking about making a version with pumpkin and butternut squash later in the year!  And the mix-in potential is pretty much endless!!  Walnuts, pecans, raisins, cranberries, dried coconut, diced apples, stone fruits, fresh berries,….So many options!!

I am so not a whole wheat baked goods kind of girl.  Bran muffins: bring it on.  But whole wheat sandwich bread only, please.  So believe me when I say that I am loving the flavor complexity that whole wheat adds here!  A little molassy warmth here is perfect!  So Coconut sugar with a little good old-fashioned molasses for good measure are just adding to the warm flavor party…


If you can pull yourself away from your beach lounging, suntanning, and camping long enough to recognize the last days of summer are upon us, then these muffins are just what you need to ease you into fall!

Ginger Molasses Squash Whole-Wheat Muffins

  • 1 3/4 cup whole wheat pastry flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 1 tsp. ginger powder
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 3/4 cup melted coconut oil
  • 1 cup coconut sugar
  • 2 tbl. molasses
  • 3 eggs
  • 1 3/4 cup grated squash (zucchini, “crookini,” summer squash, etc…)
  • 1 tsp. vanilla

Pre-heat oven to 350.  Prep a muffin tin with 12 muffin liners.

Whisk flour, baking soda, baking powder, salt, and spices together in a bowl.  Set aside.

In stand mixer, beat coconut oil, sugar, and molasses until combined.  Add eggs one at a time mixing just until combined.  Add zucchini and vanilla and mix to combine.

Add flour mixture to zucchini batter in two parts until combined.


Using 1/4 cup measuring tool, scoop batter into muffin tins.  Muffin cups should be 3/4 of the way full.  If desired, sprinkle some turbinado on top or possibly some unsweetened coconut flakes, a nut, a slice of peach, or keep it as is.  Bake for approximately 15-18 minutes.

Delicious hot or cold.  Treat this as the whole wheat muffin base of your DREAMS!  No squash?  Unsweetened apple-sauce or grated apple will do the trick!!  OR try with a a carrot, zucchini, apple mixture for a carrot-cake like result!  Pretty sure this recipe has a long future ahead of itself in my house!!