My name is Ally and I’m from Sweet & Savory! Kate has graciously accepted my guest post for the day. Honestly, I wish I was the one on a great vacation and not here in Iowa guest posting….but you have to take what you can get:)
I’m a stay-at-home-mom to our 5 month old son, Drake. He lights up my days (and sometimes my nights!), and honestly I truly love being with him everyday. Here’s a little bit of my background….
I grew up in Iowa and have somehow stayed in Iowa. To some that may be a prison sentence, but I wouldn’t have it any other way! I graduated from the University of Northern Iowa with a degree in Electronic Media and Journalism back in 2003. To this day, I still haven’t quite “used” my degree, but I have had some jobs that dabble in it. I’ve held two marketing jobs, a couple of banking jobs (ugh!), and now as I said I’m staying home.
In an ideal world my job would be stay-at-home-mom/cookbook author/full-time food blogger. I guess I’ve got 2 out of the 3, huh? My hope is after my first full year of food blogging I’ll be able to compile all my recipes into a cookbook. Who wants to buy my first copy?
So…on to my cooking. I don’t remember a time that I’ve not cooked or baked. I remember helping my mom growing up and gradually as I got older, I did more. I would have to say my style is family cooking with a somewhat healthy emphasis. Originally I had planned an elaborate meal for you guys. But, when you have a child, things change quickly! Two days later after a cold, an ear infection, tons of snow, and little time, I’ve changed the menu. Hopefully you’re not disappointed!
This simple breakfast item, or snack if you will, is to-die-for. It’s my idea for a great dump and mix muffin. And healthy too! I sure hope you enjoy!
Pumpkin, Banana & Yogurt Muffins
1 1/2 c. flour
1/3 c. brown sugar
1 c. flax seed
1/2 t. salt
1 1/4 t. baking soda
1 T. cinnamon
1/2 t. pumpkin pie spice
2 small individual sized containers Yoplait low-fat vanilla yogurt
1/4 c. canola oil
2 egg whites
1/2 can pumpkin
1 mashed banana
*You can make any variations to this muffin. I often will add fresh blueberries or raspberries, instead of the pumpkin. The key is to use what you have!
Heat oven to 400 degrees. Spray muffin liners with non-stick spray. Mix all wet ingredients and then add dry ingredients. Do not over mix. Fill muffin liners 3/4 full. This will make 12 large muffins. Bake for 18-20 minutes and remove immediately from pan to cool.
I often make these on a Sunday or at the beginning of the week, so we are stocked for breakfasts and lunches for a few days. Another great breakfast/snack item I make on Sunday are my Homemade Granola Bars. Check those out too!
Well….as I finish this I am dreaming of where Kate is right now. I sure hope she is sun bathing with a drink in hand!
Thanks for reading and I hope you all can visit my site Sweet & Savory soon!