BIRDIE BREAD
2 boxes Jiffy Corn Muffin Mix
4 eggs
1/4 cup milk
3 tbs. oil
1 cup raisins
1 cup diced apple
1 cup grated carrots
1 cup grated zucchini
Pre heat oven to 400 degrees. Mix first 4 ingredients together in large bowl. Add next 4 ingredients and mix well. Grease and flour 2 bread pans. Bake at 400 for 35 mins. Variations: You can substitute any fruit or veggie such as: blueberries, cranberries, bananas, broccoli, squash, caulflower, green beans, raspberries, spinach, nuts, pineapple, etc. You can also use other muffin mixes such as the oatmeal, bran, etc. Be creative and use your imagination. You can freeze any leftover bread or prepare it in advance and freeze for future use. Serve warm.

APPLE-CHEESE MUFFINS

Ingredients: 2 cups whole wheat flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt, 1/2 cup shredded cheddar cheese, 1/2 cup butter, softened, 1/3 cup sugar, 2 eggs with shells, 1/2 cup chopped apple, 1/2 cup shredded carrot. Directions: Mix the first five ingredients together. Wash the eggs, then blenderize the eggs with the shell included. Add butter, sugar, apple, and carrot to the eggs and blenderize briefly to mix. Stir together with the dry ingredients until just combined. Spoon into greased muffin tins and bake at 350 degrees for 20 to 25 minutes, or until springy to the touch.

Banana Nut Muffins

Ingredients: 2 cups whole wheat flour, 2/3 cup sugar, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt, 1/4 cup cheddar cheese, 3/4 cup chopped bananas, 1/2 cup nuts, finely chopped, 2 eggs with shell, 1/2 cup vegetable oil.
Directions: Mix the dry ingredients in a bowl. Wash the eggs thoroughly, blenderize including the shell, add the oil, and mix well. Add the eggs and oil to the dry ingredients. Spoon into greased muffin cups. Bake for 20 to 25 minutes in a 375 degree oven, or until a toothpick inserted in the center comes out clean.

Birdie Corn Bread Squares

1 Cup plain yellow corn meal
1 teaspoon backing powder
1 egg
1/2 cup apple sauce
1/2 cup apple juice (pasturized)
1/3 cup thawed frozen peas
1/3 cup grated carrot
1/3 cup cooked white or brown rice
1/3 cup pellets or seeds
Preheat oven to 350 degrees, mix above ingredients together. Put in a glass 8x8 pan. Bake for 35 minutes. Allow corn bread to cool and cut into 1 inch squares. These freeze well or can be kept about a week sealed in a plastic zip lock bag in the crisper. My birds from Conure to Budgies love them.

Buttercup's Birdie Bars

2 cups cornmeal
2 cups flour
8tsp baking powder
4 eggs w/shells
1 1/2 cups applesauce
2 cups apple juice
4 tbs peanut butter
2 cups seed
2 cups mixed veggies
1 can fruit cocktail
Mix and pour in greased 9x12 pan and bake at 350 for 40-45 min. Cut in bars, cool and serve.

High Protein or High Vitamin A

6oz breeder pellets
2 cups cooked beans (kidney, lentils, garbanzo, pinto, etc)
1/2 cup whole-wheat flour
1/2 cup reg. flour
3 eggs plus shells
1/2 cup cornmeal
1/2 cup raw carrots, chopped in blender
1/2 cup shelled sunflower seeds
1/2 cup veg. oil
Cover pellets with hot water to soften. Mash. Add all dry ingredients to pellets. Blend well. Puree beans, eggs, and carrots in food processor or blender. Stir into dry ingred. to make a thick batter. Add water as needed. Bake at 350 degrees 45-50 minutes. I bake these in the miniature muffins pans so I don't have to cut and slice them. Freeze in individual baggies.
Vegetable-rich Bread: Substitute equal amounts of maintainence pellets and cooked veggies. Carrots, brocculi, yams, squash instead of the beans. Prepare as above. I always use Vitamin A rich veggies in this bread. I have weaned a lot of baby Greys on these breads. My breeders and pets loves it too! Hope your birds enjoy it!