Flax Carrot Apple Muffins

*from superhealthykids.com*

• 1 ½ cup Flour
• ¾ cup Flaxseed meal
• ¾ cup oat flour (by grinding oats in blender)
• ¾ cup brown sugar
• 2 tsp baking soda
• 1 tsp baking powder
• 2 tsp cinnamon
• 2 cups pureed or shredded carrots  (the first few times I pureed so the kids wouldn’t notice the carrots)
• 2 cups shredded apple
• ¾ cup low fat milk
• 2 eggs
• 1 tsp vanilla
• 1 cup dried cranberries

Combined just until moistened. Fill muffin papers. Bake at 350 for 10 minutes (mini muffins) or 15 minutes, large muffins.

Spinach, Artichoke, and Bacon Quiche

*From the 2012 Our Best Bites Calendar-May*

This is HANDS DOWN the BEST quiche I have ever had!

1 (9-inch) uncooked pie crust
9 oz. frozen spinach, thawed
8 oz. bacon cooked and crumbled
1/4 cup chopped artichoke hearts
2 cups Swiss Cheese, shredded
1/2 cup freshly grated Parmesan Cheese
3 large eggs
1 1/2 cups half-and-half
2 TBSP finely chopped onion
1 TBSP Dijon mustard
3/4 cup kosher salt
1/2 tsp pepper
1/2 tsp dried thyme leaves

-Preheat oven to 350 degrees. Place pie crust dough in a 9-inch pie plate. Bake for 15-20 minutes, until the crust is lightly golden brown and set. Remove from oven.

-Squeeze the liquid from spinach; use a clean towel or paper towel to absorb all the excess moisture. Chop spinach and spread over the pie crust. Sprinkle bacon and artichoke hearts evenly over the spinach. Top with the grated cheeses.

-Combine eggs, half-and-half, onion, mustard, salt, pepper, and thyme. Whisk until well combined, then pour into pie crust. Bake for 30-40 minutes until set in the middle and set in the middle. Cool at least 15 minutes before slicing.