Wheat oat bran

This is a healthy recipe...low fat all wheat, nuts, oats, raisins and apples.

1 cup organic rolled oat

1 cup soy milk

1 cup whole wheat flour

1/2 cup brown sugar

1/2 cup agave nectar (organic)

1/2 cup unsweetened apple sauce (here I used home made)

2 eggs

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 cup of raisins

1/2 cup of walnuts or pecans

1 cup of diced apple (peeled and seeded)

Directions: Soak oats and apples in milk for 1 hour.  Combine all ingredients in a large bowl. Line muffin pan with liners and spoon into the muffin pan about a full per hole.  Bake at 350 F for 20-25 minutes. No icing or frosting needed. 

 These fit for morning rush hour commute in the morning for work. Recommendated one per day.

Crema de' Fruta

Make your favorite vanilla cupcakes- fill the liners for about 1/4 full. You do not want to fill the cups you need room for the custard (see first photo), fruits (2nd photo) and the clear gelatin (finish product).

Ingredients:

3/4 cup butter

3 eggs

2 1/2 cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 1/4 cups sugar

1 1/2 tsps vanilla

1 1/4 cups milk

In a medium bowl mix together flour, baking powder and salt. 

In another mixing bowl beat butter with an electric mixer on medium high speed for 30 seconds. 

Gradually add sugar, beating on medium speed, add eggs one at a time beating after each addition. Beat in alternately with flour and  milk until combined. Spoon batter about 1/4 full on each muffin liner cup. Bake for 18 minutes at 350 deg F. Will yield 12 cupcakes. Spread the custard, fruits and gelatin. You can top with whipping cream or none. They will still end up tasty and yummy like a regular crema de fruta cake.

Custard:

1/2 cup condensed milk

1/2 cup evaporated milk

3/4 cup all purpose flour

2 egg yolks

Mix all four together until combined and no lumps, then cook on medium heat stirring continously until thicken.

Clear gelatin (you can buy in any grocery store just follow the direction in the package).

Sweet potato...taste just superb and classic.

2 cups all purpose flour
2 tbsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 cup butter (softened)
1 cup sugar (brown or white)
3 eggs (organic)
1 1/2 cups mashed sweet potato (yam or kamote)
1 tsp vanilla
orange peel for decoration

Heat oven to 350 deg F.  Line the 24 muffin pan with paper liners.

Stir all dry ingredients on a paper towel or cup strainer.  In a separate bowl beat butter for 30 seconds. Add the sugar and beat on high speed until fluffy and smooth.  Add egg one at a time (follow this instruction) beating in low speed after each addition until all combined. Add the dry mixture, beat, scraping the bowl on the side. Add the sweet potato and vanilla. Beat again until everything combined. Batter will be thick (this is ok cupcakes will still be moist, domed and fluffy because of the yam).
Fill liners 3/4 full of each cup.  Bake for 20 minutes.