Archives for the month of: January, 2015

My muffin of the week is all about chocolate. The classic chocolate chip muffin. You can always mash a banana into the mixture to make it more moist.

INGREDIENTS
1 1/2 cup whole wheat flour
1/2 cup spelt flour
1/2 cup cane sugar
3 tsp baking powder
1/2 tsp salt
3/4 cup organic milk or any milk of choice
1/4 cup Greek yogurt
1/3 cup oil
1 egg
1 tsp pure vanilla
1 cup semi sweet chocolate chips

DIRECTIONS
Pre-heat oven to 350 degrees. Spray a 12 cup muffin tray.
In a bowl combine flours, sugar, baking powder and salt.
In another bowl mix milk, yogurt, oil, vanilla and egg. Add chocolate chips to dry ingredients. Take a wooden spoon and stir wet ingredients into dry ingredients. Scoop batter into muffin cups. Bake for 30 minutes. Let cool for 5 minutes. Place on cooling rack for another 5 minutes. Enjoy!

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My new muffin recipe of the week are blueberry lemon muffins . I am determined to keep trying new recipes until I find the one. I’ve made many muffins over the years, but I am still looking for that one recipe that tastes just as good the next day.

INGREDIENTS
2 cups wholewheat flour
1/2 cup cane sugar
3 tsp baking powder
1/2 tsp sea salt
Zest of one lemon
1 egg
1 cup organic milk, soy milk
1/2 cup butter
1 1/4 blueberries

TOPPING
1/2 tbsp lemon juice
1/4 cup butter
1/2 cup cane sugar

DIRECTIONS
Pre-heat oven to 350 degrees. Spray 12 cup muffin tray.
Mix flour, sugar, baking powder and salt together. In another bowl mix together egg, milk and butter. Mix dry ingredients into wet ingredients. Fold blueberries into batter. Scoop batter into muffin cups. Bake for 30 minutes.
Take out of oven. Mix melted butter with lemon juice in a bowl. Dip warm muffins into butter mixture and then dip into sugar. Enjoy!

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This is a great recipe for a Brunch. Instead of making individual pancakes you bake one large pancake in the oven. It looks pretty and has a different texture to it then an ordinary pancake.

INGREDIENTS
1 cup whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
4 tsp sugar
1 cup buttermilk or any type of milk with 1 tsp lemon juice
4 tsp vegetable oil
1 egg
1/2 tsp pure vanilla

DIRECTIONS
Pre-heat oven to 350 degrees.
In a bowl mix together flour, baking powder, baking soda and sugar.
In another bowl beat milk, vegetable oil, egg and vanilla. Add flour mixture to egg mixture. Mix only until blended. Take out an oven proof skillet from your pantry. Turn on your stovetop to medium temperature. Place your sprayed skillet on top of stovetop. Once skillet is heated pour in batter. Place skillet in the oven and bake for 12-15 minutes. Take out and sprinkle some powdered sugar to finish. Enjoy!

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Happy New Year! It’s been a few weeks since I last posted a muffin recipe. This one is an old recipe I had that I’ve made several times. The recipe is from a very talented cookbook author, Rose Reisman. I did change some of the ingredients like the type of flour I used and the choice of sweetener.

INGREDIENTS
3/4 Mashed Bananas
1/2 cup Agave nectar or Maple Syrup
1/3 cup vegetable oil
1 egg
1 tsp. vanilla
1 cup whole wheat or spelt light flour
1 tsp. baking powder
1 tsp. baking soda
1/4 cup Greek Yogurt
1/4 cup blueberries
1/4 cup chocolate chips

DIRECTIONS
Preheat oven to 350 degrees.
In a large bowl mix together mashed bananas, agave nectar, oil, egg and vanilla. In another bowl combine flour, baking powder and baking soda. Stir dry ingredients into wet ingredients. Add Greek yogurt into batter. Separate batter into two bowls. Fold in blueberries into one bowl and chocolate chips into another bowl. Place batter into sprayed muffin tins and bake for 25 minutes. Enjoy!

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