Gack Yack

Sweet Potato Molasses Spinach Muffins – via metropolitanmama

Makes 4 dozen mini muffins

Ingredients:
* 1/4 cup chopped organic raisins
* 2 eggs
* 1 tsp baking soda
* 1/4 cup canola oil (could substitute apple sauce for some of this to make healthier)
* 1 cup chopped, fresh spinach (I used frozen)
* 1/4 tsp salt
* 1/3 cup molasses
* 1/2 cup buttermilk
* 1 tsp cinnamon
* 1/2 cup light brown sugar
* 1 3/4 cup unbleached flour (I used 1 cup white and 3/4 cup whole wheat)
* 1/3 tsp ginger
* 1 cup mashed cooked sweet potato (microwaved or baked, not boiled)
* 1 tsp baking powder

Directions:
Preheat oven to 375ºF. Line mini muffin tins. Mix raisins and wet ingredients in a bowl till smooth; mix dry ingredients in another bowl. Combine the two, mix till blended. Spoon batter into muffin tins and bake on middle shelf till lightly browned (about 10 min. for mini muffins). Delicious and loaded with vitamin A and iron!

I recently purchased a big pack of corn tortillas and have been trying to come up with ways of using them. Last night I decided to throw together a healthy chalupa that was a hit with everyone.

Bean and “Cheese” Chalupas

6 corn tortillas
1 can of fat free refried beans
Soy cheese or real cheese, shredded (I used Senora Lupe Quesadilla Soy cheese)
Shredded lettuce (I used Romaine)
Diced tomato
Diced onion
Cilantro (optional)
Salsa

Heat oven to 350. Spray a sheet pan with spray oil, lay tortillas on pan and spray a little oil on them. Put them in the oven for about 10 minutes or until crispy. While the torillas are crisping, you can chop up the veggies for the topping.

Once the tortillas have cooled enough to handle, I put a layer of refried beans on there and some cheese if you are using any. I pop that back in the oven to heat up for about 5 or so minutes. When they come out, I let them cool for a few minutes and then add all my toppings.