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Wednesday
Apr242013

Silk Fruit & Protein + Yummy Muffin Recipe

Springtime means a fresh new start. It also means revamping our diets and adding more fruits and veggies. I don’t know about you but when the weather gets warm, I want healthier food!

My son Cam loves fruit like watermelon and strawberries but getting him to eat something other than cereal or waffles in the morning is hard.  We are always looking for healthy alternatives. So when I heard about Silk Fruit & Protein, I knew it was a good option for my family.

I already was a big fan of the Silk products, so I knew this was going to be good too!

Silk Fruit & Protein is a delicious fruit juice blend, that contains a good source of protein (that other juices don’t have). Best of all, it comes in in three amazing flavors: Mixed Berry, Mango Peach, Strawberry Banana. Plus it is an excellent source of Calcium, Vitamin D, & Vitamin C.

Another way to make this an even yummier treat is to add in fresh strawberries or blueberries. You can find Silk products in the milk section-find a store near you that carries the new Silk Fruit & Protein here.

And be sure to print off this $1 coupon before heading out to the store!

Plus, here is a healthy Strawberry and Banana Nut Muffin recipe I found at http://www.cre8tivecompass.com These sound so yummy and healthy!

Silky Strawberry and Banana Nut Muffins

INGREDIENTS

Wet ingredients (2 cups total):
1-3 ripe bananas mashed
1 egg
1/3 cup melted butter
1-1/2 tsp. vanilla
Silk Fruit & Protein enough to make 2 cups TOTAL wet ingredients

Dry Ingredients:
1-1/2 cup of all-purpose flour
3/4 cup sugar
1 tsp. salt
1/2 tsp baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 cup flax seed
1 cup chopped pecans (or walnuts) or NUT-ritious

TECHNIQUE

Preheat the oven to 350 degrees. 

Put all of the wet ingredients into a bowl. Make sure the bananas are thoroughly mashed before you start to mix. I use a food chopper to get them liquidy.

Put all of the dry ingredients into a separate bowl and mix them with a large wooden spoon. All the ingredients need to be fully incorporated so the baking powder/soda are completely distributed throughout the flour. I sift mine.

Fold the wet ingredients to the dry ones with a few swift strokes. Be sure not to overmix. If you mix it until it is the consistency of smooth cake batter, you’ve gone too far!!!

Spoon the lumpy batter into a muffin tin lined with paper liners about 2/3rds full. Sprinkle some chopped nuts on the top. Put them into a preheated oven and for 20 minutes. After 20 minutes, check a center muffin with a toothpick. If the toothpick comes out clean, they are done. If not, bake them for another 3-5 minutes. Ovens differ…you’ll know when they’re done. Enjoy!

 

 

 

This blog post is part of a paid SocialMoms and Silk blogging program. The opinions and ideas expressed here are my own.

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