Makes 30 mini muffins.
Packed with crunchy energy, trail mix has long been a favourite fuel source among those who like to get fit in the great outdoors. These downsized muffins have all the cherished flavours of trail mix without any of the loose parts. Also great for everyday snacking and road trips. Go ahead and sneak some mini chocolate chips into the batter mix if you’re among the masses that fancy a little chocolate goodness in their trail mix.
Not just for on the trail, these bite-sized muffins and the other energy food recipes here can also serve as great pre-exercise snacks to help take the edge off hunger and provide a shot of energy so you can go strong from the get-go.
Preheat oven to 350 F (180 C).
In large bowl, combine flour, ginger, baking powder, baking soda, and salt. In separate bowl, lightly beat eggs and stir in applesauce, milk, oil, and sugar. Add wet ingredients to dry ingredients and mix gently until combined. Fold in peanuts, sunflower seeds, raisins, and cranberries.
Divide among 30 silicon or greased metal mini muffin cups. Bake for 15 minutes, or until a toothpick inserted into a muffin comes out nearly clean. Let cool for a few minutes before unmolding. Chill for up to 5 days.
This recipe is part of the Tasty Portable Power collection.
This simple dessert celebrates the glory that is the summer strawberry. Don’t feel you have to stick to strawberries here; swapping them for ripe peaches would also make for a stunning ending to any meal. What to gild the lily with? Add a dollop of whipped coconut cream or a small scoop of vanilla ice cream. Flower power Orange blossom water (also known as orange flower water) is produced by water distillation of the blossoms of a bitter orange tree. Just like rose water, a little goes a long way. So, take care and use just a drop or two, tasting as you go so as not to overwhelm but rather to complement the other flavours in a dish.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.