Tuesday, October 7, 2008

My Day

Yes, I'm quite prolific today. I guess I'm going through blog withdrawals. I just thought I'd share a bit of what I have accomplished today. Aside from the normal school and housework routine, I have also completed some notebooking pages to use with hymn study as well as copywork pages for our hymn of the month. Our church prints a family worship guide in the bulletin each week which includes a hymn of the month. (If you are interested in using it in your own home, you can find it here.) We sing the hymn each morning during worship and use it for copywork and sometimes memorization. Both documents can be found at my Homeschool Launch page.

Also, I thought I'd share another recipe. We've been working on getting healthier and slimming down a bit (a cruise looming on the horizon is great motivation!). I found a great recipe for Harvest Muffins which are very healthy and practically fat-free. Honestly, I was expecting them to be dry and disgusting, but they are surprisingly moist and delicious. Each muffin contains 171 calories, 1.5 grams fat, 5 grams protein, 1 gram fiber.

Harvest Muffins
1 1/4 cups rolled oats
2 1/3 cups oats processed in blender until finely ground
3/4 tsp baking soda
3/4 tsp cream of tartar
2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ground cloves
1/3 cup honey or agave nectar
2 tsp vanilla
1/2 cup unsweetened applesauce
1 jar (4 oz) carrot baby food puree
1 cup grated peeled carrots
1/3 cup frozen apple juice concentrate, thawed
1/2 cup water (use a bit less if using agave nectar)
1/2 cup raisins
3 egg whites, lightly beaten

Preheat oven to 350. In large bowl, combine rolled oats with ground oats, baking soda, cream of tartar, cinnamon, nutmeg, and cloves. Mix well and set aside.
In medium bowl, mix together honey, vanilla, applesauce, carrot puree, grated carrots, juice concentrate and water; pour into oat mixture. Stir to blend. Stir in raisins. Gently mix in egg whites. Do not over mix.
Using nonstick muffin pan, fill each muffin cup with batter
Bake at 350 for 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes and remove muffins from pan.

1 comment:

  1. I've chosen you for a Kreativ Blogger award here. If you don't do these types of things, just be flattered and feel no pressure to participate. I enjoy your blog.