When I began this post, I didn’t realize I would be posting it on the 100th Birthday of Julia Child. A recipe post is very apropos. Her legacy lives on in every food blog, every recipe “Pin” and every Instagram picture we share. Creating good food is an art and social media has helped up become part of this Food Appreciation culture.
Julia encouraged us all to simply TRY. She is the Godmother to all of us, the kitchen goddesses and gods everywhere, that play in our kitchens each day cooking, baking, entertaining and sharing our love of food. Happy Birthday, Julia!
Everywhere I go, people are kicked into high gear “Back to School” mode. Especially this past week, as I have been helping my sister and her teacher/friend/colleague decorate their classroom. (Jen, what the ‘h’ do you call Carolyn?) As you can see, I have had to turn on my “teacher speak” since working at a place that molds and shapes young minds. Not easy when a hammer, nails and a power sander are involved. That is how my sister and her teacher friends speak…”What the “H”?!…”Don’t be such a ‘B’!”
That is why I could never be a teacher. I would yell, “What the HELL?” Then, open the TOP drawer of my desk for my flask. Why even bother hiding it in the bottom drawer? I have raised four children. I know exactly where the stash should be hidden: Within reach.
I remember those getting ready days. All the forms to fill out, the summer reading to cram in, the packets to pour over, trying to wind down summer sleep schedules for the brutal early mornings around the corner. I lived it. I loved it.
I do not miss it.
I listened to my sister and her friends going over “first day” itineraries and lesson plans. As I worked quietly on the bulletin boards, all I could feel was relief and gratitude wash over me. Relief, that I do not ever have to receive an email from “EDLINE” again and Gratitude, that the good Lord up above gave me the strength to survive emails from “EDLINE”.
(FunFact: Edline is an online service for students and parents to keep up with grades and assignments under the guise of being helpful, when really all it does is stress you out entirely.)
Being an empty nester, I found myself all caught up in the Back to School hoopla, but, with time on my hands. Since I am not out in the 102 degree heat, schlepping Staples/Target bags filled with school supplies into my car, I decided to come up with a super-power filled muffin that I would feed my kids for the first few days of school, if they were here, of course. I had been wanting to try a variation of a Morning Glory muffin with kale. We already eat carrot cake, why not?
I was so amped, that I even dragged my still-like-new food processor out of the cupboard. I always see this apparatus as cumbersome. I cooked and baked for 23 years without it. Just getting it out and setting it up requires a musical score. But, once it is all set-up, it’s pretty amazing. I shredded the carrots and kale in less than 2 minutes. Although it did take me 20 minutes to wash, dry and put the darn thing away. Yin and yang, I guess.
Before you say to yourself, “There is no way in hell, my kids would even try a veggie/healthy/power whatever muffin,” let me just say two things. 1) It’s “…no way in ‘H'”…remember, the kids…shaping and molding young minds, and, 2) These muffins are sweet and you can even make them sweeter by simply adding a little more sugar.
If your kids start school as early as mine did, then it’s still dark outside when you’re trying to get a balanced, nutritious breakfast crammed down their throats, before you hit the carpool line or bus stop. They won’t even be able to see all the green goodness and protein power these little muffins pack.
If they ask, just tell them it’s what “The HULK” or superheroes have for breakfast. Or something about making them smarter or stronger or faster. You’ll know what to say. We are mothers. We are great at this “s”.
The beauty of this recipe is that you can mix and match to get your 2 1/2 cups of flour. Use what you have on hand. I just happen to keep a variety of flours and bran (hello, fiber) stocked in my pantry. Also, your fruits, veggies and nuts can be substituted and adjusted for your family’s tastes. Let your inner Julia shine and go get creative!
Serve warm with butter, orange marmalade, apple butter or Larkin’s suggestion, cream cheese frosting….Enjoy!
1 c. whole wheat flour
1/2 c. quinoa flour
1 c. wheat bran
1 Tbs. milled flax seed
1/2 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon or baking spice (I use Penzey’s)
1/2 c. dried cranberries (or raisins)
1/2 c. chopped walnuts
8 oz. crushed pineapple, drained
2 c. shredded carrots
1-2 c. shredded kale (of course, I used 2 cups. Hence, the Green.)
1/2 Greek, Non-Fat, Plain Yogurt (little tub)
1/2 c. all-natural applesauce (little tub)
2 Tbs. canola oil
3 eggs 1/2 c. agave nectar (or brown sugar or molasses or honey)
Preheat oven to 350. Grease or line muffin tins with paper liners. In a large mixing bowl, combine flours, bran, flax, baking powder, baking soda, cinnamon, cranberries and walnuts. Fold in shredded carrots and kale. In a second bowl, gently whisk eggs, yogurt, applesauce, oil and agave. Pour the egg mixture into the dry mixture; mix well. Spoon batter into muffin tins. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Makes 18 gloriously healthy muffins.