Sweet Potato Cakes with Bacon and Goat Cheese

3 large sweet potatoes cooked and skinned (Preheat oven to 350 degrees. Roast potatoes with skins on for 45 min until tender.  Let cool before peeling).

6-8 oz of bacon cut into 1 inch pieces and cooked in frying pan until crisp

4 eggs

1/2 cup flour

1 tsp salt

1 tsp cumin

3 Tbl maple syrup

Crumbled goat cheese

1-2 Tbl fresh chopped chives

Heat Oven to 350 degrees.  Lightly coat a muffin tin with nonstick cooking spray.

Mix together eggs, flour, salt, and cumin.  Beat the mixture until the eggs are light. Add the potatoes (chopped into 1/2 inch pieces) to the egg mixture. Add 3/4 of the bacon pieces along with the maple syrup. Pour the mixture into muffin tins. Sprinkle the tops with extra bacon pieces, chives, and crumbled goat cheese.

Bake 20-25 minutes until toothpick inserted into the center comes out clean. Let the cakes cool on a pastry towel before wrapping in plastic or foil to take with you on your rides!

Melissa's Cran-Orange Muffins

1 1/2 c. wheat flour

2/3 c. granulated sugar

1/4 c. oats

1/4 c. wheat germ

2 tsp baking powder

1/2 tsp baking soda

1 tsp vanilla

1 egg (slightly beaten)

2/3 c. milk

1 tsp orange rind

2 Tbl oil

1 c. cranberries (cooked or cranberry sauce from the can) I use 1 bag of fresh cranberries and simmer with 1/4 cup sugar until it's more saucy

1/2 c. chopped pecans or walnuts

 

 

Glaze:

2 Tbl orange juice (I use from the orange w/the rind)

3 Tbl sugar

Heat these together in microwave for about 45 sec - 1 min

 

Combine dry ingredients. Combine wet ingredients. Add prepared cranberries and nuts, mix until moist. Cook for 17-20 minutes at 375 degrees. When you take them out of the oven, dip the tops in the orange glaze and let them cool on cloth.

Melissa's Pina Colada Muffins

1 ½ c. wheat flour

Pina Colada Muffins are a hit at cyclocross events!

Pina Colada Muffins are a hit at cyclocross events!

2/3 c. brown sugar

¼ c. oats

¼ c. wheat germ

2 tsp. baking powder

½ tsp. baking soda

2 tsp rum or rum extract (you can substitute vanilla if you don’t have rum)

1 egg

2/3 c. milk

2 Tbl. Oil

1 can (15oz) of crushed and drained pineapple

½ c. shredded coconut

½ c. chopped pecans (optional)

Topping:

1/3 c. brown sugar

¼ c. flour

¼ c. shredded coconut

2 Tbl. Oats

3 Tbl. Cold butter

Combine dry ingredients in separate bowl. Combine rum, egg, milk and oil in another bowl. Combine with dry ingredients until moist. Fold in pineapple, coconut, and pecans.

Fill greased muffin tins 2/3 full (should make 18 muffins). For topping, mix together brown sugar, flour, coconut, and oats. Cut in butter with a pastry blender until coarse crumbs have formed. Sprinkle coarse crumb topping over pineapple muffin batter. Bake at 375 for 17-20 minutes.

Best Ever Energy Bars

1c flour

2 1/2 c oats

1/2 tsp baking powder

1/2 tsp salt

1/2 c coconut

1 c chopped nuts

1/2 c dried fruit

1/2 c chocolate chips

Mix separately:

Mix wet ingredients with dry. Line plastic wrap on 9×13 in baking pan. Spray with baking oil. Put mixture and spread evenly, cool in fridge for 30 minutes or so to let it stiffen. Take out of fridge and cut into desired sized bars. Place bars on cookie sheet (lined with foil and greased) with space in-between. Bake 300 degrees for 20-22 minutes. Cool and then wrap bars in foil/plastic, or put in mini snack size bags to carry on rides. [/learn_more]

2/3 c all natural crunchy peanut butter

1/2 c milk

2 eggs

1/2 c honey

1/2 c brown sugar

Melissa's Pina Colada Muffins 

1 ½ c. wheat flour

2/3 c. brown sugar

¼ c. oats

¼ c. wheat germ

2 tsp. baking powder

½ tsp. baking soda

2 tsp rum or rum extract (you can substitute vanilla if you don’t have rum)

1 egg

2/3 c. milk

2 Tbl. Oil

1 can (15oz) of crushed and drained pineapple

½ c. shredded coconut

½ c. chopped pecans (optional)

Topping:

1/3 c. brown sugar

¼ c. flour

¼ c. shredded coconut

2 Tbl. Oats

3 Tbl. Cold butter

Best Ever Energy Bars

1c flour

2 1/2 c oats

1/2 tsp baking powder

1/2 tsp salt

1/2 c coconut

1 c chopped nuts

1/2 c dried fruit

1/2 c chocolate chips

Mix separately:

Mix wet ingredients with dry. Line plastic wrap on 9×13 in baking pan. Spray with baking oil. Put mixture and spread evenly, cool in fridge for 30 minutes or so to let it stiffen. Take out of fridge and cut into desired sized bars. Place bars on cookie sheet (lined with foil and greased) with space in-between. Bake 300 degrees for 20-22 minutes. Cool and then wrap bars in foil/plastic, or put in mini snack size bags to carry on rides. [/learn_more]

2/3 c all natural crunchy peanut butter

1/2 c milk

2 eggs

1/2 c honey

1/2 c brown sugar