Behind Brown Eyes

21st century flogger. That's food-blogger, fyi. Now if it were the 17th century...
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Posts tagged "baking"

Last Sunday I made these perfect little fall muffins. I like them because they’re sweet, healthy and low fat. Translation: they’re great for post-run, post-dinner, late-night snackers like myself! You saw the finished product up on the blog then—but by now, most of them are either in my tummy (mmm!), or stored on my (self-proclaimed) shelf in the freezer. The shelf where my healthy(er) sweet treats and creatively cooked concoctions lie. Shh!


Just a few chef’s notes before I get to the recipe. (I know, I know—but these are important to note!) I subbed the Butternut squash (BNS) in this recipe for a home-grown Sweet Dumpling (SD) I had bought that day at the Roscoe farmer’s market. The SD is generally sweeter than BNS, and made for a very satisfying swap! I’m in love with this variety, so if you can find it, use it in this recipe! Don’t be a boring BNS girl; there are so many better squashes out there. And as I diligently attempt to try, tackle, taste and triumph them all, you can expect recipes, reviews and tips to help you do the same. Ideally with far more ease and grace than CUTCO’s eyes hath seen.

Next time I’m going to try using all SD squash and no banana. (A sign of any great recipe when you think “next time”). After oven-roasting the SD, I might also try adding a little bit (maybe a scant tbsp.) of real maple syrup to the squash to bring out its natural sweetness. Don’t get me wrong; the full tablespoon of cinnamon helps quite a bit. But I find that reheating the muffins with a sprinkle of fresh agave powder on top gives them that sweet smidgen more that I crave.

Below is my recipe, adapted from the Butternut Squash Muffin Recipe via Women’s Running.


  • 1 cup mashed Sweet Dumpling squash
  • 1 small very ripe banana, mashed
  • 1/4 cup applesauce (I used homemade, sweetened with cinnamon & sugar)
  • 2 tbsp. canola oil
  • 2 eggs
  • 1/2 cup buttermilk or milk (I used 1% milk)
  • 2 cups white whole-wheat flour (I used 1 c. white & 1 c. WW)
  • 2 tbsp. ground flaxseed meal (I used 2 tbsp. Kretschmer Honey Crunch Wheat Germ)
  • 1/2 cup dark brown sugar, packed
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 1 tsp. salt, scant
  • 1 tbsp. cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix the squash, banana, applesauce, oil, eggs, milk and sugar together until well combined.
  3. In another bowl, mix the flour, flaxseed meal (or wheat germ), baking powder, baking soda, salt and spices together.
  4. Add the wet mixture into the dry ingredients and mix until just combined. (Be sure not to over mix as this will result in a denser muffin).
  5. Line a muffin tray with liners and fill each cup approximately 3/4 full. Bake for 20 minutes. Check muffins. (Mine took a bit longer to cook. They’ll be done when you insert a toothpick and it comes out clean).

Other Notes:

  • Yield: 16 muffins.
  • Nutrition per muffin: 125 calories; 3g fat; 81mg potassium; 23g net carbs; 11g sugar; 3g protein. [View full nutritional breakdown here].

#Turban…tackled! Turnout tasty? Yes—quite DILLicious, actually. ;) Feast your eyes on this seasonal side: Roasted Turk’s Turban Squash and Onions With Tahini Dressing! (Recipe to follow on the blog). Fun fact: my Take 2 reddish-green Turb ended up weighing close to 10lbs!! When cooked, it yielded two FULL mixing bowls of flesh! (One bowl per half). Oh there is SO much #cooking and #baking left to be done for this one #ChefKrystinaLynne. And I couldn’t be more excited. Happy #fall ya’ll. #fallishere #squash #turbansquash #turksturban #tackletheturban #vegetables #sidedish #onions #tahini #recipe #fallfavorite

Sweet Dumpling Squash Muffins! Obviously another #recipe inspired by my fall squash kick—and pretty tasty, too! :) A great choice by yours truly to sub the Butternut #squash for the home grown #SweetDumpling I bought from the #Roscoe farmer’s market today! The SD is a sweeter variety and I was happy that its flavor came through—even with the banana and #homemade applesauce in the batter! Next time I’ll use all SD squash and no banana (since bananas can easily overpower my other fall flavors). And this month is all about the squash (…bout the squash, no ‘nana). Luckily, in Krystina’s Kitchen, there’s always another day to experiment! Stay tuned, my IG “fall”-owers. Ha. ;) #ilovefall #farmfresh #ChefKrystinaLynne #muffins #baking #lowfat #healthysnack #nofilter

"Get to know 12 delicious varieties, from pumpkin and butternut to acorn and spaghetti—recipes included."

Thank you, Epicurious. I am tasking myself to taste and try them all this fall!!

They were also baked in fall plaid muffin cups. Stop it right now. No, I can’t. They’re so cute! #sorryimnotsorry #ilovefall #ChefKrystinaLynne #baking #muffins

Low-Fat Lemon Poppyseed Spelt Muffins! It literally came to a point where I just had to make these scrumptious spelt-ies; my pallet was paralyzed and lusting for lemon! #muffins #lowfat #nofat #lemon #poppyseed #spelt #wholegrain #healthy #eatclean #baking #chefkrystinalynne

Today’s #healthy, #homemade, and #wholegrain lunch: Millet Crusted Spinach Quiche, inspired by Edible Perspective. #millet #grains #spinach #eggs #quiche #recipe #chefkrystinalynne #cooking #baking #eatclean

Skinny Peanut Butter Banana Muffins! With a recipe that features two of my favorite ingredients, can you really go wrong? No. No, you cannot. Note: I think the flavors will marry more by tomorrow. Either way, every bite requires a spread of PB on top. I’m using my smooth, all-natural Squirrel brand, which is meant to be served warm. “And for ‘durn’ good reason” (It Takes Two). Mmm—NOW I can taste the PB!!! :P #peanutbutter #banana #muffins #recipe #eatclean #healthy #ilovePB #PB #baking

When mom first started making cornbread, she followed Betty Crocker’s recipe to a “t.” (I really still don’t get that expression). But then, as she continued to go back to her beloved cookbook—I’m talkin’, the original, so old it had to be hole-punched and transferred to a 3-inch D-Ring binder Betty—she realized it could be better. That she could make it better. And she did. #KitchenKudos

Best part about her committed culinary endeavors? The new version of Betty Crocker’s cookbook made the exact same modifications to the cornbread recipe, as founded by my mom!

To this day, it is believed that Betty and her publishers changed the recipe in the cookbook after (and because of) my ingenious mother, Ang.

Just go with it.


  • 1 cup flour
  • 1 1/4 cup yellow corn meal*, not level
  • 1/2 cup sugar, not level
  • 4 tsp. baking powder, not level
  • 1/2 tsp. salt
  • 1 1/4 cup milk
  • 1/3 cup vegetable oil (Canola)
  • 1 egg


  1. Heat oven to 425 degrees.
  2. Grease a 9x9 square pan with butter.
  3. Blend all ingredients for 20 seconds. Beat vigorously for 1 minute. (You can also hand mix the batter).
  4. Pour into greased pan and bake for 20-25 minutes—until toothpick comes out clean and cornbread is golden brown.

Indian Head Stone Ground Yellow Corn Meal

*We’ve always used Quaker’s corn meal, since we’re brand loyal to their oats. Until we recently discovered that the Indian Head brand yields an even moister corn bread! Highly recommend you use it! This product is a taste and texture game-changer. It will make you say, ”I think I’ll have a second piece!”

And if you’re not saying it, that’s ok. You’ve already made the mental move.

Alright let’s just be honest, I hope your second piece was even better than the first. No need to question it. :)

In response to a resounding “mmm these are really good!” to all those who’ve tasted my marvelous little whole-grain treats, I figured I’d post Good Housekeeping’s recipe below. Next time, I’d even try using a whole 6oz. bag of figs—for the more grainy-in-a-good-way texture you get from a traditional Nabisco Newton.

Whole-Grain Fig Bar


  • 4 oz. dried calimyrna figs (3/4 cup)
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt (scant)
  • 1/3 cup light/mild molasses (Grandma’s Original)
  • 2 tbsp. butter or margarine, melted (butter)
  • 1 tsp. vanilla extract (overflow)
  • 1 large egg white


  1. Preheat oven to 350 degrees. Grease 8-inch square metal baking pan. Line pan with foil; grease foil.
  2. With kitchen shears, cut stems from figs; cut figs into small pieces. In large bowl, stir figs, all-purpose and whole-wheat flours, brown sugar, cinnamon, ginger, baking powder, and salt until mixed. Stir in molasses, melted butter, vanilla and egg white just until blended and evenly moistened. Spread batter in pan with spatula (batter will be sticky).
  3. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes (mine took 26). Cool completely in pan on wire rack. When cool, transfer with foil to cutting board. Cut into 3 strips, then cut each strip crosswise into 4 pieces. Cut each rectangle diagonally in half to make 24 triangles. Store cookies between layers of waxed paper in a tightly covered container up to 3 days or freeze up to 3 months.

Nutrition (each triangle/bar)

  • 65 calories
  • 1g protein
  • 13g carbs
  • 1g total fat (0g saturated)
  • 2g fiber
  • 0mg cholesterol
  • 45mg sodium