Category Archives: recipes

[Mini] Spinach Muffins

Happy St. Patrick’s Day! What better way to celebrate the day than by eating something green! Since Kate loves muffins (and carbs in general), I decided to try to incorporate foods she doesn’t like (like spinach) into something she loves (like muffins). I found this recipe after doing a quick search on Pinterest, and I think it turned out really well. Adam, who doesn’t like any vegetables, thought the muffins were actually pretty good. Most importantly, Kate really liked them!

themillerlite_spinach muffin prep1

I even wore my green apron! 🙂


  • 1 1/2 C flour (I used all-purpose)
  • 1 C packed baby spinach leaves (I sauteed them until tender)
  • 2 Tbs coconut oil, softened
  • 1/4 C applesauce
  • 2 eggs
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg

1. Preheat oven to 350 degrees. Puree spinach in food processor. Add all other ingredients and blend.

2. Spray muffin tin with no-cook spray (this recipe made nine muffins). Fill 3/4 quarters full.

3. Bake for 15 minutes. Serve while warm with a little butter.

themillerlite_spinach muffin

Looks good enough to eat!

themmillerlite_spinach muffin kate

Kate loved the spinach muffins!


Leave a comment

Filed under recipes

Peach Cobbler

After dinner tonight I was craving a sweet ending. In my opinion, there’s nothing more simple and more delicious than a homemade peach cobbler with ice cream. So that’s exactly what I made!

I got this Paula Dean cookbook for Christmas a few years ago and had no doubt Paula probably makes a mean peach cobbler. So I went to the index and found the following super simple recipe:


  • 8 tbs (1 stick) butter
  • 1 c sugar
  • 3/4 c self-rising flour
  • 3/4 c milk
  • One 28 oz can sliced peaches in syrup, undrained

1. Preheat oven to 350 degrees. Put butter in a deep baking dish and place in the oven to melt.

2. Mix sugar and flour; add milk slowly to prevent lumping. Pour mixture over melted butter. Do NOT stir.

3. Spoon fruit on top. Still do NOT stir; the batter will rise to the top during baking.

4. Bake for 30-45 minutes. Serve with fresh whipped cream or vanilla ice cream.

*Variation: You can substitute any kind of fruit you’d like. When fresh fruit is available, you can also use blueberries, strawberries, blackberries, cherries, apples, peaches or pears. Simply clean, peel, and core 2 cups of fruit and mis with 1 cup of sugar and 1 cup of water. In a saucepan, bring the mixture to a boil and simmer for about 10 minutes. Stir often, making sure sugar is completely dissolved.

Isn’t he the cutest little chef helper?

Leave a comment

Filed under recipes