Monday, August 22, 2011

Nielsen-Massey Recipes Can Turn Kids into the Envy of the Cafeteria

Kids are now heading back to school and the transition out of summer mode can be difficult, especially for those who would rather play in the pool than practice their spelling. During the switch from home to school, parents can comfort kids by sneaking homemade snacks—inspired by Nielsen-Massey Vanillas products— into their backpacks.

Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Powder is a discreet, practical way to add extra flavor to some of childhood’s classic dessert recipes. Give classroom cupcakes an extra punch of flavor by stirring a pinch of Madagascar Bourbon Pure Vanilla Powder into the batter. Take a brownie recipe to the next level by sprinkling Madagascar Bourbon Pure Vanilla Powder over the treat.

“Our Madagascar Bourbon Pure Vanilla Powder is extremely versatile and easy to use,” said Beth Nielsen, chief culinary officer of Nielsen-Massey. “When school starts back up and schedules get crazy, using our vanilla powder can be an easy way to quickly enhance flavors.”

For a healthy, delicious treat that is sure to make your child the envy of everyone in the cafeteria, try Nielsen-Massey’s Healthy Fruit Nut Muffin recipe below.

Healthy Fruit Nut Muffins
Makes 1 dozen muffins

2 cups unbleached all-purpose flour
½ cup firmly packed dark brown sugar
1 teaspoon cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg, lightly beaten
1 cup plain yogurt
½ cup (1 stick) butter, melted
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
½ cup shredded carrots
1 cup coarsely chopped peeled apples
½ cup raisins
½ cup dried cranberries
½ cup coconut

Preheat the oven to 400 degrees. Spray twelve muffin cups with nonstick cooking spray.

Combine the flour, brown sugar, cinnamon, baking powder, baking soda and salt in a large bowl. Add the egg, yogurt, butter and vanilla powder and mix with a wooden spoon; do not over mix. Stir in the carrots, apples, pecans, raisins, cranberries and coconut; the batter will be thick.

Fill each muffin cup with 1/3 cup batter. Bake for 20 to 25 minutes or until golden brown. Cool on a wire rack.

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