We try to keep Sunday’s a bit slower when we can. Today was one such day. On days like this we have a family Starbucks coffee (for mom and dad), and hot chocolate or iced tea for the Cupcake and mini cupcake.
We didn’t have a lot on the go today, as we were walking around the grocery store picking up a few things, the Cupcakes’ saw the lobster tank – and in walked dinner, literally… Back in university, I worked at Red Lobster and maybe that is why the girls enjoy Red Lobster, in fact the Cupcake told me she is going to work at Red Lobster when she is in university. The girls enjoyed their two hour pet, playing with the lobsters, petting them, getting them to colour/ write their name, and wave – yes Lobsters can wave and colour, next time your at Red Lobster, ask your hostess for a demonstration, also ask them to educate you on the lobster. It was part of our training. Lobsters, not only for eating – also a great tool to entertain children.
Sunday’s in our house also means meal prep day. Meals are planned, muffins, bread, rice, protein, and veggies are chopped and ready for the week. We’ve been making bread for over eight years. We got the bread maker as a wedding gift and we love home made bread. It just tastes better, and cheaper. Bread making is a science, we haven’t perfected kneading, so we use Robin Hood Flour’s multigrain bread maker recipe. We omit the raisin’s and cinnamon for everyday bread. We don’t bake the bread in the bread maker because it always comes out funny shaped and a hole in the bottom from the paddle. To bake in the oven, we use the dough cycle, and transfer to a bread pan to raise in a warmed over for one hour. After it’s doubled we bake it in a 375ºF oven for 30 minutes.
We also made Skinny Strawberry Chocolate muffins. The recipe is adapted from Fresh April Flours. We incorporated extra protein and Epicure’s Summer Berry Sweet Dip Mix to give the muffin an extra berry hit. This is third time we’ve made these muffins. The first time the Cupcake dog ate seven muffins. We were not impressed, especially as she is allergic to gluten!
Skinny Protein Strawberry Chocolate Muffins
- 1 and ½ cups whole wheat flour
- 3 scoops Epicure Protein Powder (or protein powder of your choice.)
- 2 Tbsp Epicure Summer Berry Sweet Dip Mix
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- ¾ cup unsweetened applesauce
- ½ cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 large egg
- ⅔ cup diced strawberries
- ½ cup chocolate chips (we use Epicure chocolate chips, but any chocolate chips will work.)
- Preheat oven to 375ºF degrees. Spray a cupcake/muffin pan generously with nonstick cooking spray.Do not use liners as stated by Fresh April Flours. You will not be able to separate the muffins from the paper.
- In a large bowl, toss together the flour, protein powder, sweet dip mix, baking powder, baking soda, and salt. Set aside. In a separate medium bowl, whisk together sugar, unsweetened applesauce, Greek yogurt, and vanilla extract until smooth. Whisk in the egg until fully incorporated. Add the wet ingredients to the dry ingredients until just combined. Fold in the diced strawberries and chocolate chips.
- Divide the batter evenly between 12 muffin cups (we use a large scoop, which gives up equal portions).
- Bake for 14-16 minutes or until muffins just turn lightly golden on the top and a toothpick inserted in the middle comes out clean.
- Allow muffins to cool in pan 5-10 minutes before transferring to wire rack to cool completely.
Muffins will stay fresh in an airtight container at room temperature up to one week. If they last that long. Enjoy these protein packed, flavourful muffins as a snack for school, or a quick on the go breakfast.