On the weekends, I usually cook more from scratch than I do during the busy weekdays. Bailey was battling a fever and just generally feeling bad yesterday so we stayed home from swim class and while the kids were watching a DVD, I was in the kitchen.
The muffins are full of good for you things like whole wheat flour, yogurt and shredded carrot. They were kinds like carrot cake and if I had had cream cheese, I probably would have made icing, but they were plenty sweet and yummy without it.
The spring rolls are baked not fried and are a good way to clean out the veggie crisper. For these, I used leftover cole slaw mix (cabbage and carrots), a little garlic and ginger and ground pork. Just cook the filling first, season to taste with soy sauce and wrap 'em up. I brushed them with a little canola before baking them in a preheated 200C oven for about 15 minutes. Really easy and really good!