Heat oven to 350°F (180°C). Prepare a 12-cup muffin pan by either greasing it with cooking spray or lining the cups with paper liners. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, salt, baking soda, cinnamon, ginger, Swerve, and sugar until combined. Set aside.
In a separate mixing bowl, whisk together eggs, vanilla extract, oil, water, and lemon juice, until combined. Pour mixture into the dry ingredient mixture, and stir with a spoon until just combined. (Do not overmix). Fold in the zucchini and walnuts until just combined.
Portion the batter evenly between 12 baking cups.
Bake for 18-20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Transfer pan to a cooling rack, then serve the muffins warm. Or let cool to room temperature, then store in a sealed container for up to 2 days, or freeze.
Preheat oven to 325°F (160°C) and line or grease a muffin tin.
Whisk together the flour, sugar, salt, and baking powder in a large bowl.
Whisk vegetable oil, banana, milk, and applesauce together in a separate bowl until smooth.
Lightly stir in the blueberries to dry ingredients.
Add liquid ingredients to the dry mixture and lightly fold together for 6 turns. Do not overmix! It is okay if there are still light patches of flour, they will absorb moisture.
Evenly spoon in batter into 9 prepared muffin cups, filling them about 1/2 full.
Bake muffins in the preheated oven until they rise and the tops are golden brown, about 18 minutes. A toothpick inserted into the center of a muffin should come out clean.
Preheat oven to 400°F (200°C) and prepare muffin or cupcake tin with cooking spray or paper liners.
In a medium sized bowl combine both flours, baking powder, salt, nutmeg and cinnamon. Set aside.
In a large bowl, use an electric mixer on medium speed to combine softened butter and brown sugar until the mixture is light and fluffy, about 2-3 minutes. Using a wooden spoon or rubber spatula, add shredded sweet potatoes, eggs, milk, applesauce and vanilla. Combine well.
Stir in half the dry ingredients to combine, and then add the rest of the dry ingredients until fully incorporated do not over mix.
Fill each mold 3/4 of the way up. Bake for 10 minutes or until a toothpick comes out clean.
Preheat oven to 325°F (162°C).
In a medium bowl, whisk together dry ingredients: yelllow cornmeal, all purpose flour, salt, baking powder, and sugar.
In a small microwave safe bowl, microwave the butter for 15 seconds or until melted. Whisk together butter, buttermilk, and egg.
Add the wet ingredients into the dry. Using a rubber spatula, fold to combine. Do not over mix. It will be moderately lumpy (this is good!). After you fold, let sit for 10 minutes to hydrate the corn.
Place 12 muffin liners in a muffin pan. Spray the liners with non-stick spray.
Fill muffins 3/4 of the way with batter. Bake for about 15 minutes or until golden brown.
Remove and cool on wire rack. Serve immediately, or once cooled, wrap in plastic wrap and put in the freezer or refrigerator.
Preheat oven to 350°F.
Cut or rip the whole wheat bread into bite sized pieces and place in a large mixing bowl.
Add in the chopped banana, apple, cinnamon, orange zest, raisins, walnuts and salt to the bread and set aside.
Place the eggs, add the milk, vanilla and maple syrup in a separate bowl.
Whisk until well blended.
Pour the egg mixture over the bread and fruit.
Fold together until the bread is slightly moist throughout.
Pour the mixture into lightly greased muffin tins (or muffin tins lined with paper muffins cups).
Bake for 15 minutes, or until the center is no longer runny.
Serve.
Preheat oven to 350°F.
Using a whisk, cream together the, egg, sweetener, yogurt and vanilla extract until smooth.
Add the buttermilk and whisk until blended.
Add the melted butter and whisk until blended.
Place the egg white in a bowl and whisk into stiff peaks.
Place the flour, salt, baking powder and baking soda in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture.
As soon as the mixture is well blended, stop.
Gently fold the blueberries and the whisked egg white into the batter. Do not over mix.
Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter.
Place in the oven and bake for 20 to 25 minutes.
Using a blender or spice grinder, blend the dried porcini into a fine dust.
Preheat the oven to 400°F.
Mix the porcini dust and cornmeal in a bowl and add the buttermilk. Mix well and let stand for 20 minutes.
Place the eggs, Worcestershire sauce and honey in a small bowl and whisk until frothy.
Place the brown rice flour, baking powder and baking soda in a small mixing bowl and blend with a fork.
Add the oil to 10-inch cast iron skillet and place the skillet in the oven.
Add the brown rice mixture and the wet ingredients to the cornmeal mixture and stir until well mixed.
Remove the pan from the oven and pour the hot oil into the batter and blend well.
Pour the batter into the hot skillet and place in the oven.
Bake the cornbread for 25 minutes.
Allow to cool in the skillet before slicing.
Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).
Place a small skillet over high heat and add the dried pumpkin seeds. Cook while stirring frequently until the seeds begin to brown. If they begin to pop remove the pan from the heat and continue to stir until browned.
Add the toasted seeds to a bowl with the two teaspoons of brown sugar and 1/4 teaspoon cinnamon and stir until well blended. Set aside.
Whisk the egg yolk until smooth. Add the canola oil and whisk together until smooth. Add the Z-Sweet, yogurt and vanilla extract and whisk until smooth.
In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks.
Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves in a sifter and sift into the mixing bowl. Sprinkle the flakes of oatmeal over the top.
Gently fold the creamed mixture together with the flour and oatmeal mixture. As this is blended, slowly add the grated zucchini and raisins.
Just as the zucchini is blended in, add the buttermilk and fold until smooth. As soon as the mixture is well blended, add the frothed egg whites and fold together until smooth.
Pour the batter into the lined Pyrex dish and sprinkle the pumpkin seed mixture evenly over the top. Place the loaf pan in the preheated oven. Bake for 60 minutes.
Preheat oven to 375°F.
Using a whisk, cream together the egg yolk and butter. Add the pumpkin and whisk into the mixture until well blended. Add the vanilla extract and Z-Sweet and blend. Fold in the pumpkin seeds and raisins.
Sift the all purpose flour, whole wheat flour, wheat germ, salt, baking powder, baking soda, nutmeg, cinnamon and allspice in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture until smooth. When blended the mixture will still be dry. Whisk the egg white until it is white and foamy (about tripled in volume). Fold in the egg white.
Fold in the buttermilk and when the dough is just blended together stop.
Line a muffin tin with muffin papers and fill each muffin paper with an equal amount of batter. Sprinkle the brown sugar over the tops of the muffins. and then place the muffins in the oven and bake for 20 minutes.
Preheat oven to 350°F. Line a 1 1/2 quart glass Pyrex oblong loaf pan with foil (non-stick foil works best).
Whisk the egg yolk until smooth. Add the rutter and whisk together until smooth.
Whisk the canned pumkin into the mixture until smooth. Add the stevia and vanilla extract and whisk until smooth. Fold in the pumpkin seeds.
In separate bowl whisk the egg whites until they begin to be very frothy and white. Do not beat into stiff peaks.
Place the all-purpose flour, whole wheat flour, salt, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves and wheat germ in a sifter and sift into the mixing bowl.
Gently fold the creamed mixture together with the flour mixture. As soon as the mixture is well blended add the frothed egg whites and fold together until smooth.
Add the buttermilk and fold until smooth.
Pour the batter into the lined Pyrex dish and sprinkle the light brown sugar evenly over the top. Place the loaf pan in the preheated oven. Bake for 50 minutes.
