Another Raspberry Chocolate Chip Muffin recipe

Ingredients:
1/2 cup plain, vanilla, or lemon yogurt
3/4 cup milk
3/4 cup sucanat w/ honey
1/4 cup sucanat w molasses
4 tablespoons butter, melted
2 large eggs
2 cups freshly ground flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 cup fresh red raspberries or blueberries
1/2 cup chopped pecans or walnuts, optional
Topping:
1/4 cup all-purpose flour
2 tablespoons firmly packed brown sugar
Dash cinnamon
2 tablespoons softened butter
Directions:
Heat oven to 400 degrees. Lightly grease and flour muffin cups or line with paper liners.
In a big bowl combine yogurt, milk, granulated sugar, 1/4 cup brown sugar, melted butter, and egg. In separate bowl stir together flour, baking powder, salt and baking soda. Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries. Spoon into muffin cups.
In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping.
Bake the muffins for 15-18 minutes.
Makes about 12 to 15 muffins.

homemade Hot pockets

Thanks to some of my dear homeschool moms & facebook friends, they convinced me to write a step by step way to making my hot pockets. First of all, you need to determine what kind of hot pockets you want to make. Some of our favorites are:
BBQ Chicken
Buffalo chicken
Pizza
Taco
Beef/chicken fajita
Breakfast (eggs, sausage & shredded cheese)

I usually get out the meats and cook them and get them ready before I begin. I then make a double batch of bread dough. My recipe is here: 5 c warm water 5 tsp salt 1 c olive oil 1 c raw honey 1/2 c vital wheat gluten (optional) 1 egg (optional) Mix these ingredients into a mixer. Add about 7 cups of flour (I grind my own for freshly ground). Turn on the mixer. Add about 2 1/2 tbsp yeast. Add the rest of the flour until not sticky and pulls away from the sides. Total flour should equal 15 or so cups. Let mix for about 5-8 minutes. Cover and let rise for 1 hour.

Take out.

Divide dough into 4 OUNCE balls.

Roll flat (as flat as you can).

Add ingredients onto 1/2 of the dough (lower 1/2).  Be careful NOT to fill it too much, or they won't pinch completely closed.

Fold over

pinch and roll shut.

Bake at 350 for 30 minutes. Let cool completely.

I put mine in gallon ziplocs (with the type labeled on the outside) with cardboard (thin) in the bottom so that I can stack them in the freezer.