Archives for posts with tag: martha stewart

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I am a big Martha Stewart fan. Her latest cookbook called A New Way to Bake has delicious recipes using healthier ingredients. This gluten free brownie recipe called for toasted pecans but I substituted them for walnuts.

INGREDIENTS

6 tbsp unsalted organic butter cut into small pieces

1/3 cup cornstarch

1/4 cup unsweetened cocoa powder

1/4 tsp cinnamon

1/2 tsp sea salt

1 3/4 cup semisweet chocolate chips3/4 cup cane sugar

1 tsp pure vanilla extract

3 eggs

1 cup chopped toasted nuts – walnuts, pecans

DIRECTIONS

Preheat oven to 350 degrees. Line and spray an 8″ square baking dish. In a medium bowl whisk together cornstarch, cocoa, cinnamon and sea salt. In a small pot on low place small pieces of butter and semisweet chocolate chips together. Mix together slowly until melted. Remove from heat and mix in cane sugar and vanilla. Place mixture in a separate bowl and whisk in eggs one at a time. Add in cornstarch mixture and stir until mixture starts to pull away from the sides. Fold in nuts and pour batter into baking dish. Bake for approximately 35 minutes rotating baking dish half way through. Let cool in baking dish for 5-10 minutes. Enjoy!

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This week’s muffin recipe is in honour of Martha Stewart’s birthday¬†ūüéā (August 3). The recipe uses carrots, oats, banana and raisins. I¬†warmed ¬†up the muffin the next morning in the toaster and put¬†some natural peanut butter on it for breakfast. It was hearty and moist. One of the best muffin recipes I’ve made in a long time. I changed the flour, oil and the sugar amount in the recipe.

INGREDIENTS

2 cups rolled oats (not instant)

1 1/2 cups whole wheat flour

1 cup spelt light flour

3/4 cup dark brown sugar

1 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 cup raisins

6 tbsp safflower oil, coconut oil melted or olive oil

2 large organic eggs

2/3 cup milk Рorganic, unsweetened almond or soy

3 cups shredded carrots

2 medium ripe bananas  Рmashed

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a large bowl mix flours, brown sugar, baking soda, baking powder and sea salt. Add in 3/4 cup of oats and 1 cup raisins. Stir in oil, eggs, milk, carrots and banana. Mix only until the flour mixture is combined with the wet ingredients. Scoop muffin mixture into each cup and sprinkle remaining 1/4 cup of oats onto each muffin. Bake for 25 minutes or until firm to touch. Let stand for 5 minutes and then transfer to cooling rack for another 10 minutes. Enjoy!

 

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This weeks muffins were inspired by Martha Stewart, one of the most inspiring women¬†of our time. My daughters and I tape her weekly shows Martha Bakes and Martha Stewart’s Cooking School. She gives amazing tips and puts a smile on our faces. I did change the flour and reduced the amount of sugar.

INGREDIENTS

2 cups whole wheat flour

1/2 cup spelt light flour

1 3/4 tsp baking powder

1/4 tsp baking soda

1 tsp sea salt

3/4 cup cane sugar

2 large organic eggs

1 1/2 tsp lemon zest and 1/4 cup lemon juice

1/4 cup milk – organic, unsweetened almond or soy

1/2 cup organic butter melted and cooled

DIRECTIONS

Preheat oven to 350 degrees. Line and spray 12 cup muffin tray or use silicone cups. In a bowl mix flours, baking powder, baking soda and sea salt. In a separate bowl mix cane sugar, eggs, lemon zest, lemon juice and milk. Add melted butter and mix once again. Stir wet ingredients into dry ingredients. Scoop batter into muffin cups. You can sprinkle sugar on top if desired. Bake for 20 minutes. Let cool and transfer to cooling rack for 10 minutes. Enjoy!

 

 

I found this recipe on Martha Stewart’s website. These muffins are so moist and actually tastes fresh for more then one day. Really delicious muffins! I hope you will love them just as much as I do.

INGREDIENTS
1 1/4 whole wheat flour
1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp sea salt
1 cup old fashioned rolled oats
1/2 cup raisins
3 tbsp oil
1 large egg
1/3 cup organic milk, almond milk or soy milk
4 medium carrots, shredded
1 banana mashed

DIRECTIONS
Pre-heat oven to 350 degrees. Spray a 12 cup muffin tin. In a bowl mix flour, brown sugar, baking soda, baking powder, cinnamon and salt. Stir in oats and raisins. Add oil, beaten egg, milk, carrots and mashed bananas. Stir until blended. Scoop into muffin cups. Bake for 30 minutes. Place on cooling rack for 5 minutes. Enjoy!

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This weeks muffins is inspired by Martha Stewart. I did change a few of the ingredients in this recipe.

INGREDIENTS

1 cup whole wheat flour
3/4 cup spelt light flour
1/4 cup ground flaxseeds
1 tsp baking soda
1/2 tsp sea salt
1/2 cup oil
1/3 cup cane sugar
1/3 cup brown sugar
2 large eggs
2 ripe bananas
1/3 cup milk
1 tsp pure vanilla
1 cup frozen blueberries

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray. In a bowl mix both flours, ground flaxseeds, baking soda, and salt. In a separate bowl beat oil and sugar together. Beat in eggs one at a time. In a third bowl mash bananas and then add milk and vanilla. Using a hand mixer add flour mixture and banana mixture to oil mixture, alternating between both mixes and ending with flour mixture. Fold in blueberries into the batter. Scoop batter into muffin cups. Bake for 25-30 minutes. Let cool on rack for 10 minutes. Enjoy!

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I decided to take a break from making muffins with bananas this week. I found a recipe from Martha Stewart for raisin bran muffins. I didn’t have enough bran, so I substituted it for ground flax seeds and used whole wheat and spelt flour instead.

INGREDIENTS
2 eggs
1 cup prune juice
6 tbsp molasses
6 tbsp melted butter or oil
1 cup plain yogurt
2 cups wheat bran
3/4 cup golden raisins
3/4 cup Thompson raisins
1 tsp vanilla
2 cups unbleached white flour or whole wheat flour or spelt flour
1 tsp salt
1 tsp baking soda
2 tsps baking powder

DIRECTIONS
Pre-heat oven to 375 degrees. In a bowl beat eggs. Add prune juice, molasses, melted butter, yogurt. Stir with a wooden spoon until blended. Add bran and mix. Then add raisins and give a final stir. Let batter sit for 10 minutes.
While batter is sitting, sift flour, salt, baking soda, and baking powder.
Add dry ingredients slowly into wet ingredients. Mix gently and scoop with an ice cream scoop into greased muffin tins.
Bake at 375 for 25-30 minutes. Take out of oven and let sit on a cooling rack for 10 minutes. Enjoy!

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