Southern Scraps

This post contains affiliate links. Last year my husband and I completed a Whole30 program and it made drastic and significant health changes for us. So much that we continue to eat this way about 80-90% of the time. We have a few off plan items now and then and occasionally eat gluten free grains like oatmeal and rice, but for the most part we follow the Whole30/ paleo protocol.   While on Whole30 you don’t make paleo substitutes for old foods, like muffins, but now that we are not on the strict version of the diet, we have paleo compliant muffins, waffles, pancakes, etc. One of my favorite go-to muffins as a breakfast or snack is this Post Workout Spice Muffin from Awkward Girl Gets Fit . We love them and our non-paleo friends and coworkers give them rave reviews. Post Work-Out Spice Muffins makes 10 3/4 cup butternut squash puree 1/4 cup honey or maple syrup 3 eggs 1 Tablespoon clarified butter or coconut oil, melted 1.5 cup blanched almond flour 1/3 teaspoon sea sa...

  Did you make a resolution to eat healthier and or/lose weight this year? Are you afraid that those Valentine's treats will sabotage your efforts? If so, then these muffins are for you. You (or the recipient) can have your chocolate and eat it too. This recipe comes from Healthy is Always Better.   Here's the recipe:   Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins Ingredients: 1 3/4 c oats 3 egg whites 3/4 cup unsweetened cocoa 1/2 cup unsweetened applesauce 1 tsp. vanilla extract 1/2 cup plain Greek yogurt (or regular plain low fat yogurt) 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar) 1-1/2 tsp. baking powder 1-1/2 tsp. baking soda 1/4 tsp. salt 1 cup hot water 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!) Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cu...

Happy Thanksgiving!! Our pastor spoke last week about what Thanksgiving means- giving thanks- and it's not just naming or counting blessings. It's saying thank you to those who are responsible for those blessings. So, with that in mind, THANK YOU to those of you who follow me, visit me, and comment here to make this little blogging venture fun. I hope you have a happy and Blessed day! Here's a yummy recipe I tried out a couple of weeks ago. You might want to whip these up this afternoon or sometime over the weekend. Pumpkin White Chocolate Chip Muffins I love pumpkin and white chocolate, so what could be better together? I adapted a recipe from Culinary Concoctions.  I don't have any vanilla bean paste (what is that stuff anyway? ) so I used vanilla extract. I cut back the sugar a little and didn't use a whole cup- adjust to your liking. I find that the white chocolate chips add sweetness too. I left out the walnuts (the hubby is allergic). If you'...

Remember when I was searching for recipes to use buttermilk so I wouldn't waste what I had? Here's another recipe  that uses buttermilk. This one is from and then I do the dishes. Buttermilk Oatmeal Muffins (adapted from Sweet Savory Southern ) Makes 16 muffins 1 1/2 cups quick-cooking oats 1 1/2 cups buttermilk 2 eggs, beaten 3/4 cup packed brown sugar 1/4 cup vegetable oil 1/4 cup unsweetened applesauce 2 tsp vanilla 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt Handful of chocolate chips (optional)- I used peanut butter chips. Preheat oven to 400 F. Grease a muffin tin or line with paper muffin cups. In a bowl, soak oats in buttermilk for 15 minutes. Stir in eggs, sugar, oil, applesauce and vanilla. Combine flour, baking powder, baking soda and salt; stir into oat mixture just until moistened. Fill prepared muffin tin three-fourths full. Sprinkle with ...

Good morning! Doesn't that look yummy for breakfast? Last week I made red velvet cupcakes for Valentine's dinner. I use buttermilk in my recipe, but then I always have a lot of the quart left over. (I should have just done the milk and vinegar substitution.) Does this happen to you? I'm on a mission to waste less these days and to use what's in my pantry before it goes bad. It seems we always have a pantry full, and never anything to eat. Does this sound familiar? I purchase ingredients for dishes that sometimes don't get cooked, especially at the holidays,  and then I have these odd things left over in my pantry.

I tried this recipe last weekend on New Year's Day. I usually make a pumpkin cheesecake for one of the holiday meals but didn't feel up to it this time. These were a great alternative. They didn't last long here either (and there are only two of us in the house!) Ingredients 4 eggs 2 cups sugar 1 can (16 oz) pumpkin 1 1/2 cups vegetable oil 3 cups all purpose flour 2 tsp baking soda 2 tsp baking powder 1 teaspoon ground cinnamon 1 teaspoon salt 2 cups (12 oz) semisweet chocolate chips In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Combine flour, baking soda, baking powder, cinnamon, and salt; add to pumpkin mixture and mix well. Fold in chocolate chips. Fill greased or paper lined muffin cups 3/4 full. Bake at 400 degrees for 16-20 minutes or until they test done. Cool in pan 10 minutes before removing. Yield: 24 muffins ( submitted by Cindy Middleton, to Country Woman magazine May/June/95)  I'll be linking up to the parties on the side an...