While our family was in town we decided to head to Cannon Beach for the day. We stopped by a great little farmer's market while we were there and I found some plump and juicy raspberries and blueberries that I couldn't resist. I decided to make muffins with the last of the berries and a very ripe banana that needed to be used up. I used whole wheat flour and added low fat yogurt instead of butter. My husband and children LOVED these muffins. They were moist, flavorful and so delicious - they gobbled up the whole batch for breakfast.
Banana, Blueberry and Raspberry Muffins:
Recipe and photos by For the Love of Cooking.net
- 1 3/4 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 1/2 cup of vegetable oil
- 1/2 cup of low fat vanilla yogurt
- 1 tsp vanilla extract
- 1 very ripe banana
- 1 cup fresh blueberries
- 3/4 cup fresh raspberries
Preheat the oven to 350 degrees. Coat a muffin tray with cooking spray. In a large bowl, mix the flour, baking powder, salt, and baking soda until well combined. In another bowl, mix the egg, oil, yogurt, vanilla, white sugar, brown sugar and mushed banana until mixed thoroughly. Slowly combine the dry ingredients into the wet ingredients without over mixing. Add half of the blueberries and fold them into the batter.
Spoon the batter into the muffin tray then top each muffin with the raspberries and remaining blueberries - really push them inside the batter so the are stuffed. Bake for 18-20 minutes or until golden brown and a tester inserted into the muffin comes out clean.
Cool muffins on a rack then serve slathered with butter if desired. Enjoy!
I had been seeing a few lemon yogurt cakes around that looked good and I was thinking that the rest of my meyer lemons would go well in one. Recently I have been trying to clear some space in my freezer and I came across some blueberries that I had frozen in the summer. I really like the lemon and blueberry flavor combo and I could not resist adding the blueberries to the lemon yogurt cake. With he cake down the only thing that was left was the topping. I was thinking about going with a simple lemon glaze when I came across a bookmark for a
lemon blueberry cake with a limoncello glaze on
Dragon's Kitchen that sounded great! The lemon yogurt cake with blueberries was really easy to make, though it took a bit longer than I expected. (I think that was because I used still frozen blueberries.) The toothpick test worked and the cake came out perfectly baked even though it took a little longer. The cake was nice and light fluffy and moist and infused with blueberry and lemony goodness! The limoncello added a really nice zing to the lemon glaze that finished the cake off nicely. I think that I will be having this cake for breakfasts for the rest of the week and I am certainly looking forward to them.
Lemon Yogurt Cake with Blueberries
(makes 6+ servings)
Ingredients:
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon lemon zest
1 cup yogurt
1 cup white sugar
3 large eggs
1/4 cup vegetable oil
1/2 teaspoon vanilla extract
1 cup blueberries
1 cup confectioners sugar
1 tablespoons lemon juice
1 tablespoon limoncello (or more lemon juice)
lemon zest to garnish
Directions:
1. Mix the flour, baking soda, baking powder, and salt in a bowl.
2. Mix the lemon zest, yogurt, sugar, eggs, oil, vanilla extract in another bowl.
3. Mix the wet and dry ingredients.
4. Mix in the blueberries.
5. Pour the batter into a greased 9 inch by 5 inch loaf pan.
6. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about an hour.
7. Mix the confectioners sugar, lemon juice and limoncello and pour over the cake after it has cooled.
Pumpkin Caramel Cheesecake Turtle Bread
Pumpkins are in season and really cheap right now so I have a few of them on hand just waiting to be used. When I recently came across this recipe for a
pumpkin caramel cheesecake bread on
Culinary Concoctions by Peabody I knew exactly what I would be using one of those pumpkins for. How could I resist making this? With pumpkin, caramel and cheesecake all rolled up into one there was no way that I could. I pretty much just used the recipe as it was, though I cut back on some of the sugar and replaced half of the flour with whole wheat flour. One of the things that I really like about quick breads is that they are so easy to make. You pretty much just mix all of the ingredients a
http://world-supper-recipes.blogspot.com/nd then bake it. This quick bread had the added step of mixing the cheesecake filling but it was still really easy to make. While the bread was baking my apartment was filled with an amazing pumpkin and caramel aroma and by the time that it was done I could barley wait for it to cool to try it. The pumpkin caramel cheesecake turtle bread was so good! The cheesecake layer helped keep the bread nice and moist and it went really well in the bread. The caramel and pumpkin flavor combo was simply amazing and of course it never hurts to add chocolate and pecans. I certainly am looking forward to having this for breakfasts this week!
Pumpkin Caramel Cheesecake Turtle Bread
(makes 1 loaf)
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
pinch of salt
1 cup
pumpkin puree
1 teaspoon vanilla extract
1/2 cup oil
2 large eggs
1/2 cup sugar
1/2 cup brown sugar
8 ounces cream cheese (room temperature)
1/4 cup brown sugar
2 tablespoon golden syrup
2 tablespoon
caramel sauce
1 large egg
1 tablespoon all-purpose flour
1/2 cup
caramel sauce
1/2 cup chocolate sauce
1 cup pecans (toasted and chopped)
Directions:
1. Mix the flours, baking soda, baking powder and salt in a bowl.
2. Mix the pumpkin, vanilla, oil, eggs and sugars in another bowl.
3. Mix the wet ingredients into the dry ingredients.
4. Beat the cream cheese, sugar, syrup, caramel, egg and flour in a bowl.
5. Pour half of the pumpkin bread mixture into a loaf pan followed by the caramel cheesecake mixture and the remaining pumpkin bread mixture.
6. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 60 minutes.
7. Let cool and then pour on the caramel sauce, chocolate sauce and pecans.
Labels:
Bread,
Breakfast,
cake,
Cooking,
Dessert,
Food,
Kitchen,
Quick Bread,
recipe,
Vegetable,
Vegetarian
The farmers market has been overflowing with zucchini lately. They have so much that they are quite literally giving it away! This weekend when I picked up some zucchini at the farmers market they threw in a few extra as I paid. The question was: What was I going to do with all of this unexpected extra zucchini? The first thing that came to mind was a zucchini bread which is always a nice and easy way to use some zucchini. This time however I wanted to try a chocolate version of the zucchini bread. I pretty much just took my standard
zucchini bread recipe and added cocoa powder. I kept the walnuts in the bread and added some chocolate chips for even more chocolaty goodness. The chocolate zucchini bread was as easy to make as mixing the ingredients and baking and it turned out wonderfully. I could not resist slicing the bread and trying a piece before it had cooled down from the oven. The chocolate chips were still melted from baking and the bread was nice and light and moist and good! One of the things that I like most about making quick breads like this is that now I will have quick and easy breakfasts for the rest of the week.
Chocolate Zucchini Bread
(makes 1 loaf)Ingredients:
1 1/2 cups zucchini (grated, squeezed and drained)
3/4 cup brown sugar
1/4 cup oil
1/2 cup vanilla yogurt
1 egg
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cocoa powder
1/2 teaspoon cinnamon
1/2 cup walnuts (chopped)
1/2 cup chocolate chips
Directions:
1. Mix the zucchini, sugar, oil, yogurt and egg in a bowl.
2. Mix the flours, baking soda, baking powder, salt, cocoa powder and cinnamon in a bowl.
3. Mix the wet and dry ingredients.
4. Mix in the nuts and chocolate chips.
5. Pour the batter into a greased 5X9 inch loaf pan.
6. Bake in a preheated 350F oven until a toothpick pushed into the center comes out clean, about 50-70 minutes.
Breakfast | Lunch | Snack |
Cooking Method
Grilling |
Ingredients
1. 2 slices white bread
2. 2 KRAFT Singles
3. 1 small apple, any variety
4. 1/2 cup carrot sticks
5. 1 cup fat free milk
Preperation & Cooking
1. Top 1 bread slice with Singles and second bread slice.
2. Spray small skillet with cooking spray. Add sandwich; cook on medium heat until lightly browned on both sides.
3. Serve with apple, carrots and milk.
Spoon the batter into the muffin tray then top each muffin with the raspberries and remaining blueberries - really push them inside the batter so the are stuffed. Bake for 18-20 minutes or until golden brown and a tester inserted into the muffin comes out clean.
Cool muffins on a rack then serve slathered with butter if desired. Enjoy!
