Category: Breads and Muffins

Pumpkin-Raisin Almond Loaf

Pumpkin-Raisin Almond Loaf

Ingredients:
1 1/4 cups all-purpose flour (I used a mixture of whole wheat and white)
1/2 cup rolled oats
2 eggs
1 cup pumpkin puree
1/2 cup apple sauce
1/3 cup water
1 tsp vanilla
1/2 cup brown sugar
1/4 cup stevia (or equivalent)
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup raisins
Handful of slivered almonds (for topping)
1 tbsp oats (for topping)

Directions:

  1. Preheat oven to 350 degrees F. Grease a loaf pan with cooking spray.
  2. In a large bowl with an electric mixer, combine pumpkin, eggs, apple sauce, water, vanilla, brown sugar, and stevia until well blended.
  3. In a large bowl, whisk together the flour, rolled oats, baking soda, salt, cinnamon and nutmeg until well combined.
  4. Stir the dry ingredients into the pumpkin mixture until just blended. Add raisins and stir. Pour batter into the prepared pan. Sprinkle with a handful of slivered almonds and about a tablespoon of dry oats, pressing down lightly into batter.
  5. Bake in preheated oven for 60-70 minutes or until a toothpick inserted in the center comes out clean.
  6. Spread with cream cheese or a dollop of honey for a delicious breakfast or mid-afternoon snack! 🙂

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Claire’s Applesauce Raisin Breakfast Muffins

This has become one of my go-to Saturday morning muffin recipes. Ben absolutely loves these muffins. I made a batch of them this morning and I think there are about six of them left. I sometimes add in a mashed banana or some sort of nuts, just to mix it up! This morning I threw in a few dried cranberries as well as a banana that was getting a bit too ripe.

The oats in this recipe make it a really hearty breakfast muffin. It has no oil and no butter- all-natural, unsweetened applesauce is the secret ingredient here!

Oatmeal Applesauce Raisin Muffins

Ingredients:
1 cup old-fashioned (not quick-cooking) oats
1 cup lowfat milk
1/2 cup white flour
1/2 cup whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/8 tsp nutmeg (I usually eye it- it’s about a pinch)
Pinch of salt
1 egg
1/2 cup sugar
1 small very ripe banana, mashed (optional)
1/2 cup applesauce
1 tsp vanilla
2/3 cup raisins (or other dried fruit)
chopped nuts (optional)

Directions:
Preheat oven to 350 degrees. Coat a 12-muffin pan with cooking spray.
Combine oats and milk in a small bowl and set aside.

In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

In a medium bowl, beat egg, sugar, banana, applesauce, and vanilla. Add in oats/milk mixture. Fold in dry ingredients. Stir to combine. Finally, stir in the raisins (and/or nuts, if using).

Fill each muffin cup (I usually have enough batter to fill those babies almost all the way up!) and stick in the preheated oven for 15 minutes, or until toothpick comes out clear. I usually find that 15 minutes is perfect.

Cool for about 10 minutes… if you can wait that long. Enjoy! 🙂

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Rosemary Challah Bread

With the holidays just around the corner, I thought it would be appropriate to make a Challah to go with our split pea soup for tonight! Doughy and slightly sweet, this bread is great for dipping, dunking, or just snacking on with some brie or cheddar! You can also personalize it for the occasion- I added some oatmeal to make it a bit heartier and sprinkled some dried rosemary on top.

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ROSEMARY CHALLAH BREAD:

Ingredients:
Yeast Mixture: 2 1/4 tsp dry active yeast; 1/2 tsp sugar; 1/4 cup water
1 cup warm water
1/2 cup sugar (I ran out of sugar after about 1/4 cup, so I used Truvia for the rest!)
1/2 cup vegetable oil
1 tsp salt
1/2 tbsp vanilla
1/4 tsp baking powder
2 eggs, beaten
3 cups whole-wheat flour
1/2 cup dry oats
2 cups white flour (or more, depending on consistency of dough)
1 egg (for brushing the dough)
Rosemary, sesame seeds, etc. for topping!

1. Make yeast mixture by combining yeast, 1/2 tsp sugar, and 1/4 cup warm water in a stand mixer or a large bowl. Set aside. The mixture is ready when it is thick and bubbly, about 10 minutes.
2. To the yeast mixture, whisk in the following ingredients, one ingredient at a time: 1 cup warm water, 1/2 cup sugar, 1/2 cup oil, 1 tsp salt, 1/2 tbsp vanilla, 1/4 tsp baking powder, and 2 eggs.
3. Using dough attachment on mixer, add flour one cup at a time, starting with the wheat flour. Add white flour and oats. Mix on low speed for a few minutes, scraping down the sides of the bowl if necessary. The dough is ready when it’s not too sticky.
4. Transfer dough to an oiled bowl and set aside in a warm place covered with a damp towel for one hour.
5. After the first rise, punch the dough down a couple times and then allow it to rise in a warm place for another hour.
6. After the second rise, remove dough from bowl, punch it a few times, and start to knead it.
7. Divide the dough equally based on the number of loaves you want to make—a single recipe makes 2 big loaves or many smaller ones. Divide each chunk of dough into 3, roll out the segments between your hands, and braid, starting in the middle.
8. Transfer braided loaf to an oiled baking sheet. If an even larger loaf is desired, let it rise a bit longer.
9. Preheat the oven to 350 degrees.
10. Beat 1 egg. Paint the top of the challah and sprinkle with the topping of your choice- rosemary seeds and oats were wonderful!
11. Bake at 350 degrees for 25-30 minutes or until outside is golden brown. Tap the bottom of the loaf and listen for a hollow sound.

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Blueberry-Lemon Breakfast Muffins

THREE weeks to go until the wedding! I’ve been spending a lot of the time in the kitchen, experimenting with recipes and cooking for family members. These were the muffins I made this morning- sent a few with my sister back to grad school, some to my aunt who just had surgery, and the rest are stowed away in our kitchen for an on-the-go breakfast!

Blueberry-Lemon Breakfast Muffins

(adapted from Betty Crocker yogurt-bran muffin recipe)

1 cup bran cereal, crushed into fine pieces

1 egg, slightly beaten

1/4 cup vegetable oil

1 1/2 cups vanilla yogurt

zest and juice from one lemon

1 1/2cups all-purpose flour

1/3 cup packed brown sugar

1 1/4 teaspoons baking soda

1/2 teaspoon salt

1/2 cup fresh blueberries (or raisins)

Directions:

Preheat oven to 400 degrees and grease bottoms of 12 muffin cups.

In medium bowl, stir together egg whites, oil and yogurt. Zest one lemon and add to egg mixture (1-2 teaspoons). Divide the rest of the lemon in half and squeeze juice into mixture as well, to taste.

In a separate bowl, sift together cereal, flour, brown sugar, baking soda and salt. Stir dry mixture into wet ingredients until just moistened. Gently stir in berries (or raisins). Carefully spoon into muffin cups until about 3/4 full. Bake for 15-20 minutes, until tops are golden.

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Southern Spoonbread

Ingredients:

1/2 cup butter, melted

1 8 oz. can whole kernel corn, drained

1 8 oz. can creamed corn

1 cup sour cream (I was about a half cup short so I used 1/2 cup sour cream and 1/4 cup fat-free Ranch dressing)

2 eggs

1 package Jiffy Corn Muffins

Preheat oven to 375 degrees. Mix together the melted butter, all of the corn, and sour cream. In a separate bowl, beat the eggs. Add the beaten eggs to the corn mixture. Finally, add in the corn muffin mix and stir until completely blended. Spread mixture in a greased 9×9 casserole or baking dish. Bake 30-35 minutes until center is firm. 

Serve with chili or fresh salsa!

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Cheesy Spinach Popovers

Ingredients:

2 cups flour
3 tsp baking powder
1 tbsp sugar
1/2 tsp black pepper
1 egg
1 1/4 cups milk
2 tbsp vegetable oil
1 cup cheddar cheese, shredded

Combine flour, baking powder, sugar, and pepper. Whisk egg, milk and oil in a second bowl and add to dry ingredients. Combine until just moistened. Fold in cheese.

Fill mini muffin tins three-quarters of the way and bake at 375 degrees for about 12 minutes, or until golden brown.

Serve warm with marinara sauce.

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