Joseph’s Grainery is one of my absolute favorite blogs, you might recognize the name from our weekly Sister Sister parties and from my blog roll. I love it because it is filled with witty writing, gorgeous photos, and tasty recipes. I asked Kelli, the woman behind the blog to share an inspiring recipe to warm us up this winter. I hope you enjoy her guest post and be sure to add Joseph’s Grainery to your daily reading list and check out their amazing products for sale (the holiday gift pack is on my list!).
Hi there, I’m Kelli, aka “MaMa” to Lil’ Joe, from Joseph’s Grainery. Our family farms whole grains in Washington State and Little Joe and I blog about our kitchen adventures in cooking and baking with the whole grains grown on our family farm.
Wishing you were somewhere tropical right about now, but a reality check reminds you that you’ve got a New Year’s Resolution to stick to?
As I sit here typing this I’m shivering (it’s that time of year in the Northwest) and totally wishing I was some place warm with sandy beaches and a nice lounge chair for me to relax in. I thought it would be fun to whip something up that would remind me of the tropics, but keep me on track with my resolution. I’m not the best about eating breakfast. I make sure Lil’ Joe has what he needs, but don’t always heed my own advice. So, in order for me to get my body going in the morning, I thought I’d share with you this recipe for what I like to call a breakfast cupcake…they’re a little more than halfway healthy of course. No added sugar and made with whole wheat flour – I’d say that qualifies for halfway healthy, we just won’t mention the cream cheese frosting.
Pina Colada Breakfast Cupcakes:
1 1/2 c Joseph’s Grainery Soft White Whole Wheat Pastry Flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp sea salt
1/2 c mashed banana
1/2 c oil
1 tsp vanilla
1/2 c walnuts, coarsely chopped
1/2 c canned crushed pineapple, undrained
1/2 c shredded coconut
For the Cream Cheese Frosting (optional…obviously healthier if you left if off):
4 oz cream cheese
4 Tbsp butter
1 1/2 c powdered sugar
1/2 tsp vanilla
1-3 Tbsp Milk (depending on desired consistency)
Directions: Preheat your oven to 400 degrees. Prepare a muffin tin by greasing it or lining with paper cups. In the bowl of your mixer, stir together the dry ingredients.
Add the walnuts, pineapple and coconut and stir until the flour is just moistened.
Fill the muffin tin cups about two-thirds full. We like to use a 1/4 or 1/3 cup measure to help keep things tidy.
Bake for 20 minutes, until golden brown and an inserted toothpick comes out clean.
You can enjoy them as-is, for a wonderfully healthy start to your day…
…or, if you’re like me and have an insatiable sweet tooth, and you aren’t too strict about that New Year’s Resolution, go ahead and soften the cream cheese and butter and then mix together with the powdered sugar, vanilla and milk until it’s nice and smooth, then frost your breakfast cupcakes. :) You can even sprinkle a little shredded coconut on top.