Showing posts with label Breads and Muffins. Show all posts
Showing posts with label Breads and Muffins. Show all posts

Blueberry Coffee Cake

Friday, January 17, 2014

Mmmm...who doesn't love coming home to some home baked goodies on the counter and that fresh smell of coffee cake in the air? Although it isn't blueberry season, nor is it even spring for that matter, I thought some warm happy thoughts would make the warm weather come faster (right??).


Anyways, I had some frozen blueberries left in my fridge and decided I will use them all up for this perfect recipe! I had a bit more blueberries than what the recipe called for, and they still turned out perfect! A perfect companion to any green tea in the morning! Enjoy!



Moist Blueberry Coffee Cake
Prep time: 10 min        Cook Time: 35-40 min           Yield: 16 squares

Ingredients

Cake
-1 3/4 cups All Purpose Flour
-1 tbsp baking powder
-1/2 tsp salt
-3/4 cup sugar
-1/4 cup butter, softened
-1 egg
-1 tsp. vanilla extract
-3/4 cup milk
-1 1/2 cups fresh or frozen blueberries, thawed and drained

Streusel Topping:
-1/2 cup All Purpose Flour
-1/2 cup Quick Cook Oats
-1/4 cup packed brown sugar
-1/4 cup butter, softened
-Icing sugar, for dusting (optional)


Directions
1. Preheat oven to 375ºF. Grease a 9” cake pan or line with parchment paper.
2. For the cake: In a medium bowl, combine flour, baking powder and salt. Stir to combine well. In a separate bowl, cream together sugar, butter, egg and vanilla. Slowly add milk while stirring to combine. Begin adding your flour mixture to sugar mixture, stirring as you combine. Stir until all ingredients are moistened and combined.
3. Spread half of the batter in prepared pan. Spoon in blueberries over batter. Spread the remaining batter over the blueberries.
4. For the topping: In a small bowl, combine all ingredients and stir to incorporate. Sprinkle topping evenly over batter.
5. Bake in the oven for 35-40 minutes or until toothpick inserted comes out clean. Allow to cool for 5 minutes. Cut into squares, dust with icing sugar (optional) and serve warm!

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Mixed Berry Muffins - Guest Post

Friday, April 26, 2013

Today I am guest posting over at Abi's blog, Abi's Little Wanderings, and sharing a delicious and yummy mixed berry muffin recipe with her readers! Be sure to stop by the post and check it out! And while you're there, make sure to say hi to Abi!

Mixed Berry Muffins

Mixed Berry Muffins
Prep time: 7 min        Cook Time: 20-25 min           Yield: 12 muffins

Ingredients
-1 cup milk
-1/2 cup butter, melted
-1 egg
-2 cups all-purpose flour
-1/3 cup granulated sugar
-1 tbsp baking powder
-1 cup fresh or frozen mixed berries (such as blueberries, strawberries, blackberries, raspberries)

Directions
1. Preheat oven to 400°F . Line 12 muffins cups with paper liners.
2. In a mixing bowl, beat milk, butter and egg.
3. In a separate bowl, combine flour, sugar and baking powder. Add to wet mixture and stir to combine. Add mixed berries in 1/3 cup additions, gently folding in each time.
4. Spoon into prepared muffin cups. Bake for 20-25 minutes, or until top springs back when lightly touched.

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Apple Cinnamon Muffins with Dates

Friday, February 15, 2013

I have to say that when I first found this recipe online, I was a bit skeptical of the ingredients. So, I did what I always do and modified the ingredients a bit to fit to what I like. I must say that these turned out really good! It tastes like apple cinnamon oatmeal in muffin form! Yum! They are such a great morning muffin because all of the ingredients in it are packed with nutrients you need for the day. Enjoy!


Apple Cinnamon Muffins with Dates
Prep time: 10 min        Cook Time: 30 min           Yield: 12 muffins

Ingredients
- 1 cup large flake oats
- 1 cup yogurt (I used Greek yogurt)

- 2 eggs
- 1 large apple, peeled and shredded
- 1/2 cup unsweetened apple sauce
- 1/2 tsp vanilla

- 1 cup whole wheat flour
- 1/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda

- 2 tsp cinnamon
- 14 dates, chopped + 12 whole dates

Directions
1. Preheat oven to 350°F. Add baking cups to muffin pans.
2. Combine oats and yogurt in a bowl. Add eggs, shredded apple, apple sauce and vanilla. Blend until combined. Set aside.
3. In a separate bowl, add flour, sugar, baking powder, baking soda and cinnamon. Stir to combine. Add to egg mixture and blend to combine all ingredients. Add chopped dates and stir into mixture.
4. Spoon mixture into 12 muffin paper liners. Garnish each muffin with whole dates on top.
5. Bake for 30-35 minutes or until golden brown and firm to the touch.

Variations:
Replace shredded apples with shredded zucchini or carrots.
Use white flour instead of whole wheat flour.

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Focaccia Pull-Apart Bread

Friday, November 9, 2012

Yes yes, I know that focaccia bread is a dimpled Italian bread, but after seeing just how popular pull-apart breads were all over Pinterest, I just had to make a pull-apart version of focaccia bread. This recipe is different than an original focaccia bread - it has more dough, more flavour, and is just a fun appetizer to make! It is flavoured with olive oil and herbs and baked to perfection. I have a bread machine, so I allowed my machine to do the dough-making for me (easy!). But for those of you that don't have one, I wrote out the steps on how to make dough. Don't worry, it's still easy (am I contradicting myself then from the last sentence?). Enjoy it with your favourite warm dish or alone as an appetizer. I like to dip mine in some tomato sauce...yumm!


Focaccia Pull-Apart Bread
Prep time: 1.5 hours        Cook Time: 20-25 min           Yield: 1 loaf

Ingredients
Dough
- 2 cups warm water
- 2 tsp dry yeast
- 4 cups all purpose flour
- 2 tsp salt

Topping
- 6 tbsp olive oil
- 1 tomato, cubed
- 1/3 cup feta cheese
- 1 tsp basil
- 1 tsp chives
- 1 tsp rosemary

Directions
1. Add yeast to water. Stir until well combined. Let stand for 5-10 minutes until bubbly and foamy.
2. In a large bowl, combine flour, salt and yeast mixture. Mix with a wooden spoon until combined (or until the dough keeps sticking to the spoon). Use your hands or a mixer with the dough paddle attachment to ensure all ingredients are incorporated and the dough is smooth, about 5 minutes.
3. Transfer the dough onto a lightly floured surface and knead the dough a few times. Form into a ball. Place dough in a bowl with 1 tbsp olive oil, covering the dough in oil to avoid the dry skin that tends to form on dough. Cover bowl with plastic wrap and set aside, allowing the dough to rise to double it's size in a warm place. This process will take about an hour to an hour and a half.
4. Preheat the oven to 400°F. Coat a 10-inch round baking pan with 1 tbsp olive oil. I used a 10-inch springform pan. Roll the dough and shape into small balls (this recipe gave me about 13 balls). In a separate bowl, combine the remaining 4 tbsp olive oil with spices. Toss the dough balls individually in the mixture (if more oil is needed, add to the bowl along with a bit more of the spices). Arrange the balls in the pan. Sprinkle evenly with tomatoes and crumbled feta cheese.
5. Bake on the bottom rack for 20 to 25 minutes or until golden. Serve warm or at room temperature alongside chili or stew dishes, or as appetizers with tomato sauce as dipping sauce.

Topping Suggestions:
Black/green olives, mozzarella cheese, Parmesan cheese, minced garlic.
 

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Zucchini Nut Muffins

Wednesday, November 7, 2012

The other day, I bought some zucchini because I heard you can make so much with it. I never baked with it (I guess it was the thought that it was like a cucumber...who would eat a cucumber loaf?). I just thought it was a great veggie to eat along-side your steak or chicken. But I wasn't making any steak anytime soon so I figured I'll use it in a recipe and finally try zucchini bread. I searched online for recipes and found this one. I modified it - making muffins instead of a loaf, adding whole wheat flour instead of all-purpose flour, and using natural bran to compensate for the other cup of flour. I wanted them to be tasty but healthy. I now eat these every morning for coffee before going to work! Hope you enjoy them as well!


Zucchini Nut Muffins
Prep time: 5 min        Cook Time: 25-30 min           Yield: 12-16 muffins

Ingredients
- 1 cup whole wheat flour
- 1 cup natural bran
- 1/2 cup granulated sugar
- 1/2 cup chopped walnuts
- 1/2 cup semi-sweet chocolate chips
- 2 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 3/4 cup vegetable oil
- 2 medium-sized grated zucchinis
- Quick rolled oats for topping


Directions
1. Preheat oven to 350°F. Add baking cups to muffin pans. You will need 2 12-cup muffin pans for this recipe, depending on how much you fill each cup.
2. In a large bowl, combine flour, bran, sugar, walnuts, chocolate chips, cinnamon, baking soda, and salt. Stir well.
3. In a separate bowl, beat zucchini, eggs and oil. Add to dry ingredients all at once, stirring until just moistened.
4. Spoon approximately 2 tablespoons of batter into prepared muffin pans. Fill to three-quarters full for a regular sized muffin or full for a large sized muffin. For my batch, I filled three-quarters of the pan. Sprinkle each muffin with some quick rolled oats
5. Bake for 20 minutes for regular-sized muffins or 30 minutes for larger-sized muffins.

Variations:
If you prefer all-purpose flour and no bran, use 2 cups all-purpose flour and omit bran.
Use chopped pecans instead of walnuts.
Replace zucchini with shredded carrots.

Replace chocolate chips with dried fruit (raisins, cranberries, cherries, blueberries).


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Bakefest Friday - Banana Bread

Friday, August 31, 2012


Happy Friday to you all! It's the end of another great work week and time to get started on a long holiday weekend, woo hoo! So what better way to get started than with a house smelling of cherry pie, or sugar cookies. Or better yet - Banana bread! Happy baking and see you all in September!

Banana Bread
Prep time: 15 min        Cook Time: 45 min           Yield: 1 loaf

Ingredients
- 3 mashed bananas
- 1/3 cup melted butter
- 3/4 cup sugar
- 1 egg, beaten
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 tsp. baking soda
- Pinch of salt
- 1 1/2 cups all-purpose flour
- 1/2 cup walnuts


Directions
1. Preheat oven to 350°F.
2. Combine mashed banana and melted butter in a bowl. I use a potato masher to easily mash my bananas.
3. Add in sugar, egg, vanilla and cinnamon to banana mixture. Mix well until all ingredients are combined. Set aside.
4. In a separate bowl, stir flour, salt and baking soda. Stir into banana mixture gradually, mixing until smooth. Stir in walnuts. Spread into a greased loaf pan.
5. Bake for 40-45 minutes. Insert a toothpick to check on the baking - if it comes out clean it is ready to come out!

Variations:
Add 1/2 cup dried cranberries to the batter.
Add 1/3 cup flaked coconut to batter
Add 1/3 cup chocolate chips to batter.


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