Lemon Blueberry Bread Recipe
Lemon Blueberry Bread Recipe: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Remove 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.) In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Lemon Glaze: In a small microwaveable bowl, stir the sugar with the lemon juice. When the bread is done, remove from oven and place on a wire rack. Makes 1 loaf.
Chocolate Cupcakes Recipe
Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature. In another bowl, whisk together the flour, baking powder, and salt. Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Chocolate Frosting: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Makes about 16 cupcakes. View comments on this recipe on YouTube References: Bell, Annie. Lewis, Matt & Nelson, Alison.
Monkey Muffins
Print Recipe Posted by Ree in All PW Recipes , Breakfast , Christmas , Tasty Kitchen Featured , Thanksgiving I made cinnamon rolls and dinner rolls over Thanksgiving weekend, and was left with a medium-sized bowl of extra dough. I don’t know how it happened, but it did. I was also left with another kind of roll—the kind that makes low-rise jeans a problem. I didn’t want to roll out cinnamon rolls again—I mean, how many thousands of cinnamon rolls can one woman make in a 48-hour period? I grabbed a muffin tin and wound up making sort of a modified muffin version of monkey bread—and everyone loved them. I put half a pat of butter (so, 1/2 teaspoon) into muffin tins. Then I put a little under a teaspoon of sugar into each tin. Did you read what I wrote? Next, I dumped in 1/4 teaspoon ground cinnamon. Then I grabbed the leftover dough (it was cold in the fridge) and rolled three small (walnut-size) balls of dough. Then came about 1/3 teaspoon sugar, just to round things out. And that’s it!
Costco Poppy Seed Muffins
My mother-in-law got this Costco poppy seed muffin recipe from a friend and she knows how much I like Costco muffins, so she shared the recipe with me. These poppy seed muffins are very quick and easy to make. I like to eat muffins in the morning, especially when I am in a hurry to get out of the door. These poppy seed muffins make great breakfasts and snacks. Costco Poppy Seed MuffinsMakes: 24 muffins (standard size) 3 c. all purpose flour2 cup sugar1 tb poppy seeds1 1/2 tsp. baking powder1 1/2 tsp. salt3 eggs1 1/2 cup milk1 c. oil (can sub applesauce)1 1/2 tsp vanilla1 1/2 tsp almond flavoring Directions: 1. This poppy seed muffins recipe tastes very close to the Costco poppy seed muffins that I used to buy from Costco.
The Best Ever Blueberry Muffins
Last week a co-worker's husband called work and when I answered the phone he started raving about the muffins his wife had made the night before. He told me they were the best muffins she had ever made, which is saying a lot because she is a fabulous cook. Later in the day I asked her for the recipe and she quickly printed it for me. Let's me just say, that these are definitely the best muffins I have ever made. **I'm linking this recipe! **Cook's note-These muffins can be flavored with any variety of fruits and toppings. Edited 12/24/11--Add your butter gradually if you decide to do the streusel topping. Sugar Topping 1/3 cup (21/3 ounces) sugar 1½ teaspoons finely grated zest from 1 lemon Streusel Topping 3 T white sugar 3 T brown sugar 1/3 cup flour 5 T melted butter Muffins 2 cups (or less if you are me!) If topping with lemon sugar, stir together sugar and lemon zest in small bowl until combined; set aside. Adjust oven rack to middle position and heat oven to 425 degrees.
Impossible Pumpkin Pie Cupcakes
Pumpkin pie is one of my favorite autumn treats and I make it often once the weather starts to get cool, but I also like to try and find new twists to put on it to keep it interesting. Pumpkin pie bars and chocolate pumpkin pie are some of my favorite variations. This year, I set out to put pumpkin pie in a cupcake form, something that could easily be eaten by hand but still had that custardy feel of a real pumpkin pie. Plus, it’s always nice to have another cupcake recipe around. This cupcake recipe is based on an impossible pie recipe. Impossible pie is a concept that is a popular “back of the box” recipe for baking mixes, like bisquick. The cupcakes will fall as they cool because of their slightly dense pumpkin pie center, so don’t worry as you seem the start to deflate after you take them out of the oven. Update: I’ve posted a video of this recipe, so you can see every step of the process! Preheat the oven to 350F. Makes 12
Apple Cinnamon Muffins
I discovered this recipe out of desperation, and made it again because it was great (and easy)! One morning, I realized I only had 5 eggs in the fridge…. not enough for the five of us, especially when the kids can all eat three each! The chickens are starting to lay regularly, but not up to full laying yet, so I had five eggs and not much else in the house. I also had coconut flour, homemade applesauce and coconut oil, so I mixed them! I’m not much of a baker (I guess that makes sense considering we don’t eat grains…) so I didn’t expect these to turn out good at all. Shockingly, they were great and the kids requested them every day last week for breakfast. Ingredients 5 eggs 1 cup homemade applesauce (store bought should work too) ½ cup coconut flour 2-3 TBSP cinnamon 1 tsp baking soda 1 tsp vanilla (optional) ¼ cup coconut oil 2 T honey (optional) Instructions Preheat the oven to 400 degrees F. Flavor Options! This recipe is actually very versatile! Ever cook muffins?
Pumpkin Bread and Muffins
This coconut flour Pumpkin Bread (or muffins) is another delicious variation of my Apple Cinnamon Coconut Flour Muffins and my Grain Free Banana Bread . This bread is delicious by itself or with a little melted butter or coconut oil. If you eat dairy, you can pour half of the batter into an 8×8 pan, add slices of cream cheese, and then add the rest of the batter. If you are looking for a grain free, low-carb and sugar free bread for breakfasts or dessert…. try this recipe! Coconut Flour Pumpkin Bread or Muffins Pumpkin Bread and Muffins Simple pumpkin muffins made with coconut flour and pumpkin for a healthy and nutritious breakfast. Author: Wellness Mama Recipe type: Breakfast Serves: 4-6 Ingredients 5 Eggs 1 cup of pumpkin puree (pumpkin only… check the ingredients) ¼ cup coconut oil or butter (softened) ½ cup coconut flour 1 tsp baking soda 1 tsp vanilla 1-2 Tablespoons of pumpkin pie spice or cinnamon ¼ cup honey or a few drops of stevia extract Instructions
