Natural Homemade Living

                                            These moist orange muffins are delightful! Our favorite muffin taste-testers highly recommend these and they are easy to make! Ingredients and Directions : 1 yellow cake mix (dry mix only) 1 1/4 c orange juice 3 egg whites 1/4 c oil Zest from one orange Combine all ingredients and beat on medium speed for 2 minutes. Pour batter into lined muffin pans filling about 2/3 full. Makes 24 muffins. Bake at 350º for 18-20 minutes.  Glaze: 1 c powdered sugar Orange juice from two oranges Zest from one orange Stir ingredients together until smooth. Dip the tops of the warm muffins into the glaze and place on the cooling rack. Store in an airtight container. These muffins freeze well. Love and peace, Tammi and Angie

This is a bran muffin recipe that we have been making for years. It's from a favorite restaurant we used to eat at as a family when we were younger, like way younger, in the 1980's! It has closed since then but luckily our Dad asked them for the recipe while they were still open! It makes about 6 1/2 dozen but you can keep the mixture in the refrigerator for up to 6 weeks..if you have it around that long! Here's what you need : One large bowl (big enough to hold all the ingredients but can fit in your refrigerator). If you don't have room in your refrigerator you can split up the batter once you have mixed it up. In a medium bowl, pour the boiling water over the All-Bran cereal and let it sit. 2 c. All-Bran cereal 2 c. boiling water Cream the following ingredients together in the large bowl:   2 1/3 c sugar 4 eggs 1 cup oil (I usually use canola) 1 quart cultured low-fat buttermilk Add the water/bran mixture (from above). Mix by hand once the ...

Fall is here and the yummy spicy flavors are everywhere! Making one of my favorite pumpkin muffin recipes was at the top of my list today. It's easy to make and you probably have most or all of the ingredients on hand. I like this recipe because I replaced the oil with Greek yogurt so it's healthier than my old recipe but still makes great pumpkin muffins! Ingredients: 1 c canned pumpkin 2/3 c Greek yogurt 2/3 c sugar 2/3 c milk 2 eggs 1/2 tsp vanilla 2 c flour 1 Tbsp baking powder 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1 tsp nutmeg 1/2 tsp cloves 1/4 tsp ground ginger Directions: Don't use a mixer for this recipe, I would recommend a wooden spoon or spatula. Mix the first 6 ingredients in a bowl and set aside. Next whisk together the dry ingredients (starting with the flour) in another bowl. Add the first mixture to the dry ingredients and mix together until combined. Don'...

A few weeks ago, I tried a new muffin recipe, had it ready to share and forgot about it until this morning when I discovered a few muffins left in the freezer! So here it is ...I adapted this muffin recipe from The Barefoot Contessa . They are simple to make (no electric mixer needed) and the taste testers loved them! Ingredients: 3 1/2 cups all-purpose flour 1 1/2 cups white sugar 4 1/2 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup buttermilk (or add 1 T lemon juice to r egular milk, let sit for 5 minutes) 1 cup plain Greek yogurt 1 tsp lemon zest 1/2 cup melted and cooled butter 2 eggs, lightly beaten 2 cups fresh blueberries Directions: Start by melting the butter then let it sit until the other ingredients are mixed. Whisk the dry ingredients together in a medium bowl. I use a 4 cup glass measuring cup to stir the milk, yogurt and eggs, then add the cooled, melted butter and lemon zest. Pour the liquid ingredients into the dry ingredients and stir (I use a...

  Here is a recipe we have had for years, it's simple and healthy. It was on the Weight Watchers points plan, I'm not sure how it is done now, but they were 2 points per muffin for 12 muffins. It doesn't get much easier than 3 ingredients!  Here's what you need: 1 box spice cake mix 1 can pumpkin (not pie filling) or frozen pumpkin (check out the post on freezing fresh pumpkin ) 2-4 Tablespoons water Mix all ingredients well. Bake in sprayed muffin tins at 350 degrees for 15-25 minutes. I baked mine for 15 minutes and they were perfect. They are very moist, like cake, so be careful not to over bake them. ~Simply Angie 

It's a beautiful, sunny, calm morning and I find myself awake too early for a weekend! Angie and I wanted to wish you a Happy Mother's Day and hope you are blessed with a perfect day! Maybe you will have a few moments to yourself today to reflect about some of your mom memories. Even if you are not a mom, you have probably influenced a child's life at some time in your life. Or maybe someone has been a great influence in your life that you have looked up to as a mom. We have been busy posting some ideas for Mother's Day this week but most importantly be thankful today for your mom and all of the great moms out there! Oh yeah, and if you're reading this mom, Happy Mother's Day - thank you for all you do, we love you!   My daughter loves my blueberry muffins and I like this old recipe (thank you Grandma) because you can mix it in a few minutes. It takes less than 30 minutes from start to finish! Serve these muffins warm or let them cool and send them to the freez...