Archive for the ‘Breakfast’ category

Chocolate Glazed Donut Muffins

March 31, 2009

 

Chocolate Glazed Donut Muffins

makes about 9 muffins

2 cup flour
scant 1 cup sugar
1 Tbs baking powder
1 tsp salt
1/4 tsp
Cake Spice + 1/4 tsp nutmeg
2 eggs
1/4 cup canola oil
1/4 cup melted butter
3/4 cup milk
1 tsp vanilla extract

Heat oven to 350 degrees.
Sift the dry ingredients together in a large bowl.
Mix in the eggs, oil, butter, milk and vanilla.
Grease the muffin pans. Divide the batter between the muffin cups–an ice cream scoop works great!
Bake for about 18 minutes or until a tester comes out clean.
Cool in pan on rack for about 5 minutes, then turn on out on rack to cool.
Cool completely before glazing.

Chocolate Glaze

1/2 cup (3 ounces) semisweet chocolate chips
2 tablespoons (1 ounce) butter
1 tablespoon plus 1 teaspoon light corn syrup (I use Golden Syrup)
1/4 teaspoon vanilla extract

Melt the ingredients together over low heat or in the microwave, stirring often. Add extra corn syrup if needed to make a smooth, shiny glaze. Yield: about ½ cup glaze.

If you’re using sprinkles, get them on there right after glazing the muffins so they’ll stick.  And then let the muffins sit for a bit so the glaze can set up.  The easiest way (for me) to glaze them was to put the glaze in a bowl that’s kind of narrow at the bottom, so the glaze isn’t too shallow.  If it is, you’ll be bumping the muffins on the bottom of the bowl and won’t get a pretty glaze.    

Advertisements

Fig Nut Bread

March 17, 2009


Makes one loaf

1 1/2 cups Erewhon Raisin Bran
3/4 cups whole wheat pastry flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp Cake Spice
1 egg
1/4 cup canola oil
1/2 cup agave or honey
1 tsp vanilla
1/2 cup applesauce
3/4 cup diced dried figs
1/2 cup boiling water
1/2 cup chopped walnuts

Heat oven to 350.
Pour the boiling water over the figs and set aside.
Grease a loaf pan.
Combine all dry ingredients in a large bowl.
In a medium bowl, blend the egg, oil, agave, vanilla and applesauce together.
Add to the dry ingredients and stir; fold in the figs (and any leftover water from the figs) and nuts.
Pour into loaf pan and bake for about 45 minutes or until tester comes out clean.

Chunky Monkey Muffins

March 17, 2009

Makes 2 dozen

3 1/2 cups Uncle Sam Cereal (Original)
1 cup sugar
1 1/2 cups all purpose flour
1 cup whole wheat pastry flour
1 tsp salt
2 1/2 tsp baking soda
1 1/2 tsp baking powder
2 smallish bananas (1 cup total mashed banana)
2 cups milk
2 eggs
1/4 cup canola oil
1 cup chocolate chips

Preheat oven to 375.
Combine all dry ingredients in a large bowl.
Combine wet ingredients in a medium bowl.
Add the wet stuff to the dry stuff, fold in chocolate chips.
Fill muffin cups 3/4 full.
Bake for about 18 minutes, until tester comes out clean.
Cool in pans for a few minutes, then remove to a rack to cool.

Cherry Vanilla Yogurt Pound Cake

March 13, 2009

 

Ingredients
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup butter, softened
  • scant 1 cup sugar
  • 4 eggs
  • 1 (6 ounces) carton low fat vanilla yogurt
  • 1 tsp almond extract
  • 1 ½ cup fresh or frozen roughly chopped cherries
Directions

Heat oven to 325°.
In a medium bowl, stir together the flour, the baking powder and salt, set
aside.
In a large mixing bowl at medium speed, beat together the butter and the sugar
until it’s light and fluffy.
Beat in the eggs,the yogurt and extract until well blended.
Reduce mixer speed to low.
Add the flour mixture, ½ cup at a time, beating just until blended.
Fold in the cherries.
Spread evenly in a greased and floured 9×5 x 3-inch loaf pan.
Bake for about 70 minutes,until cake tester inserted near center comes out clean.
Cool on wire rack for 10 minutes.
Remove from pan and cool completely.

Mexican Hot Chocolate Muffins

March 12, 2009

Muffins:
2 cups flour
1 cup brown sugar
1 TB baking powder
1 tsp salt
1/3 c unsweetened cocoa
1 1/2 tsp cinnamon
1 stick (1/4 pound) butter, melted
1/4 cup canola oil
3/4 cup milk
2 eggs
1 tsp vanilla extract
1 1/4 cups chocolate chips

Streusel:
1/3 cup of sugar
1/4 cup of flour
2 TB cocoa
1 1/2 tsp cinnamon
2 TB of melted butter

Heat oven to 350. Grease a 12 cup muffin pan.
Sift the dry stuff together, and make a well in the center.
Add the butter, oil, milk, eggs and vanilla and chocolate chips.
Mix well, but don’t overdo it.
Fill the muffin cups evenly.
Mix the streusel stuff until it’s crumbly and top each muffin with some.
Bake for 17 minutes or so, and check for doneness.
Cool in pan for a few minutes then remove to a rack.
A cooling rack, not the old torturing device.
And really, I hope you don’t have one of those lying around.
Because then you’re probably too mean to make nice little streusely muffins.

Elle’s New England Kitchen
http://ellesnewenglandkitchen.blogspot.com/2009/02/mexican-hot-chocolate-muffins-and-award.html

Granola Yogurt Parfait

March 12, 2009

granola
bananas
fresh pineapple slices
strawberries, trimmed and cut and quartered
your favorite low fat yogurt
chopped pecans

Add some of all three fruits to the bottom of your bowl.
Spoon on some yogurt, and top that with granola and pecans.
Repeat the layer again, as many times as you like.
I usually do two good sized layers. Only two because I like large fruit chunks. 😉

http://ellesnewenglandkitchen.blogspot.com/2009/02/my-current-favorite-snackbreakfast.html

Almond Joy muffins

March 12, 2009

Almond Joy Muffins

Makes 6 large muffins, or 9 or so regular muffins

Ingredients

2 cup flour
3/4 cup sugar
1 TBSP baking powder
1 tsp salt
2 eggs
1/4 cup oil
1/4 cup melted butter
3/4 cups coconut milk, or regular milk
1 tsp almond extract
3/4 cups coconut, plus a little more for sprinkling over the tops
1/2-3/4 cup chocolate chips

Directions

1. Preheat oven to 350°.
2. Sift the dry ingredients together in a large bowl.
3. In a small bowl, whisk the eggs, oil, butter, coconut milk and almond extract.
4. Stir into flour mixture.
5. Fold in the coconut and the chocolate chips.
6. Grease 1 (6 muffin) muffin pan.
7. Fill the tins about 3/4 full, then sprinkle the tops with the remaining coconut. (an ice cream scoop makes the tins easy to fill and makes your muffins the same size)
8. Bake for 25-30 minutes. Mine were done at 25, so start testing then. For regular size muffins, check them after 18-20 minutes.
9. Cool in the pan for about 5 minutes, then serve. But if you’re like me, you’ll grab a molten hot muffin right out of the oven and pig out. Cooling is for whimps. 😉 Kidding!

Elle’s New England Kitchen

http://ellesnewenglandkitchen.blogspot.com/2008/03/almond-joy-muffins.html