"Speed" Baking
quick & healthy snacks your kids will love

By Carol White

Printed in the Family Post: Back to School Issue 2007

I come from a long line of women who don't like to cook. When my husband and I got engaged, my dad (all 123 pounds of him) told Dave, "Are you sure you want to marry her? Look at me. I'm starving."

Well, I'm not quite that bad, but I definitely have a short attention span in the kitchen.

Here are a few healthy recipes you can make... and get out of the kitchen and back to your kids in no time!

MANDARIN ORANGE NUT MUFFINS

22 oz. mandarin oranges (canned)
2 eggs
2 c. whole wheat flour
1/2 c. white sugar
1/2 c. brown sugar
2 tsp. baking soda
2 tsp. vanilla
1 tsp. Salt
1 1/2 c. ground walnuts

Combine all ingredients in a kitchen aid (or similar) stand mixer and mix. Pour into muffins cups, and bake for approximately 20-25 minutes.

CHEWY OAT AND RAISIN BARS

3/4 c. brown sugar
1/2 c. white sugar
8 oz. Vanilla yogurt
2 egg whites lightly beaten
2 T. vegetable oil
2 T. milk
2 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1 tsp. Cinnamon
1/2 tsp. salt
3 cups rolled oats
1 c. dried cranberries

Combine all ingredients (except the cranberries which you add at the end) in a kitchen aid (or similar) stand mixer and mix. Spread the dough in an ungreased 13x9” baking pan and bake about 30 minutes at 350 degrees until golden brown. Cool and then cut into bars. Store in a sealed container.

IRISH SODA BREAD

2 c. wheat flour
1/3 c. wheat bran
1/4 c. toasted wheat germ
2 c. white flour
1/2 tsp. Salt
1 T. baking powder
1/4 tsp. Baking soda
1/3 c. sugar
1 T. sour cream
1 large egg
1 1/2 c. buttermilk
1 c. milk

Combine all ingredients in a kitchen aid (or similar) stand mixer and mix. Pour into a buttered loaf pan, and bake for about 1 hour at 350 degrees.

STRAWBERRY MUFFINS

1/2 c. butter melted
3/4 c. sugar
2 large eggs
3 c. white flour
1 c. buttermilk
1 c. pureed strawberries

Combine all ingredients in a kitchen aid (or similar) stand mixer and mix. Spoon batter into muffin cups and bake for 18-20 minutes at 350 degrees.

SPINACH OR BROCCOLI CORNBREAD

1 10 ounce package of frozen chopped
spinach or broccoli (thawed & drained)
1 large onion finely chopped
6 oz. cottage cheese
6 T. melted butter
1 tsp. salt
4 eggs beaten
1 box Jiffy cornbread mix

Combine all ingredients in a kitchen aid (or similar) stand mixer and mix. Pour into a greased 9”x12” casserole & bake at 400 degrees for 25 min. Or, pour into greased muffin tins and bake at 400 degrees for 20 min. Makes about 18 muffins.