1. Whole Wheat Strawberry Scones I have been craving scones for the past few weeks and decided to try my hand at it.  The result was perfection!  I used half wheat flour to incorporate the benefits of fiber and to be honest it barely affected the final product.  I served these to friends and they raved over them and could not even tell they were made with whole wheat flour! Ingredients: 1 cup Strawberries, chopped3 Tbsp Sugar1 cup Whole Wheat Flour1 cup White Flour2 tsp Baking Powder1/4 tsp Salt6 Tbsp Butter, in cubes, slightly softened2/3 cup Half-and-Half or Milk Instructions: Preheat oven to 400 degrees. Sprinkle fruit with half the sugar; set aside. Combine remaining sugar with flours, baking powder and salt, whisk together. Add butter, using a pastry cutter turn mixture into a fine meal.  Fold in fruit then milk. Be sure to not over stir.  On a lightly floured surface knead dough just enough to combine ingredients. Form small round balls of dough and place on a lined baking sheet. Bake for 15 minutes. Remove from oven, cool and enjoy!
  2. Spelt Muffins with Blueberries and Orange Zest Feeling a little adventurous? Venture on down to the store and pick up some spelt flour. It is an excellent way to incorporate whole grains, iron and protein into your diet. Spelt flour has a nutty flavor and is slightly sweeter than wheat flour.  Spelt is also good source of fiber, protein, niacin, thiamin, iron and magnesium. Combine these benefits with the antioxidant power of blueberries and the nutritional benefits of oats and you have yourself a winner! Ingredients: 1 1/4 cup Rolled Oats1 cup Spelt Flour1 T Baking Powder1/2 tsp Salt1/3 cup Sugar1 T fresh Orange Zest1 Egg1 cup Milk1/4 cup Corn Oil1 cup Blueberries, fresh or frozen Instructions:Preheat oven to 400F. In small bowl, stir together the rolled oats, whole wheat flour, baking powder and salt. In a medium bowl, beat the egg with a fork. Add in milk, sugar, orange zest and vegetable oil. Fold the dry ingredients into the wet ingredients until barely combined, be careful not to over stir. Gently fold in blueberries, again do not over stir! The batter will be runny. Fill a muffin pan with paper liners or use silicone muffin cups. Divide batter equally among muffin cups, filling about 3/4 full. Remove muffins from oven and cool on a rack. Enjoy!
  3. Oh My Banana Muffs! Rich in Omega-3’s these muffins will definitely make your body say ‘Oh My!’ I found this recipe on the FANNEtastic Food website and thought I would give it a whirl.  After I baked them and decided they were pretty kick-ass, I analyzed the recipe and came up with this: Each muffin is less than 200 calories and provides nearly 80% of the RDI of Omega-3, 19% of fiber, along with 5 grams of protein and 10% of the recommended vitamin B6. The spelt flour combines beautifully with the bananas, the yogurt keeps the muffin nice and moist while the ground flaxseed turns these babies golden brown.  Ingredients: 2 cups Spelt Flour 1/2 cup Brown Sugar 1/2 cup Ground Flaxseed (see below) 1 tsp Cinnamon 1 tsp Baking Powder 1 tsp Baking Soda 1/2 tsp Sea Salt 3 Bananas, Mashed 3/4 cup Milk 1/2 cup Yogurt, plain 1/2 cup Pecans, chopped Instructions: Preheat oven to 300 degrees In a large bowl mash the bananas till most of the large chunks are gone.   Add the milk and yogurt and gently mix.  In a separate bowl, mix together the flour, sugar, ground flax seeds, cinnamon, baking powder, baking soda and salt.   Add the dry ingredients into the banana mixture in thirds. Gently fold together the batter being careful to not over mix.  Fold in pecans.  Batter should be lumpy and fluffy.  Fill muffin cups 3/4 full.   Decorate the tops if you like! Place in oven and bake 12 - 15 minutes, depending on the size of muffin cups and your stove.  Muffins are finished when the tops no longer look moist and fragile, and after a toothpick comes out mostly clean. Tops will turn a golden brown color. To make your own ground flaxseeds:  I keep a fresh bag of flaxseeds in the refrigerator and quickly ground them in my coffee grinder! Works perfectly.

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