Categories: Breakfast, Muffins, Scones

07/29/10

Zucchini Bread/Muffins

Permalink 06:56:28 pm, Categories: Breads, Muffins  

From The Joy of Cooking

7.5 oz (1.5 cups) flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp cinnamon
2/3 cup sugar
2 eggs
1/2 cup canola oil
1 tsp vanilla
1/2 tsp salt
8 oz (~2 cup) grated zucchini
1.5 cups chopped toasted walnuts (optional)

Heat oven to 350F

Combine flour, baking powder, baking soda, and cinnamon in a large bowl. Whisk well to combine.

Combine sugar, eggs, vanilla, and salt in a food processor. With the food processor running, add the oil.

Transfer the sugar mixture to a medium bowl and stir in the zucchini and nuts.

Fold the zucchini mixture into the flour.

Makes a single 9x5 loaf (45 minutes), about a dozen muffins (25 minutes), or about four dozen mini-muffins (15 minutes).

Our household is split on the nuts issue so I scoop out half the muffins, then add nuts, then scoop the rest.

03/14/07

Belgian Waffles

Permalink 06:35:56 pm, Categories: Breakfast  

From The Joy of Cooking.

Whisk together in a large bowl:

1.75 c flour (8.5 oz)
1 Tbs baking powder
1 Tbs sugar
.5 tsp salt

Whisk together in another bowl:
3 large eggs, well beaten
12 Tbs butter, melted
1.5 c. milk

Gently whisk wet into dry, DO NOT OVERMIX

Cook in waffle iron until golden brown and delicious.

If the amount of butter gives you palpitations just reading it, the recipe allows for as little as four tablespoons or as many as 16. 16 leaves me with butter running out the back of the waffle iron, but 12 is perfect.

01/11/07

Portuguese Sweet Bread

Permalink 02:00:06 pm, Categories: Breakfast, Breads  

Big thanks to Stephanie to bringing this recipe, from Rustic European Breads From Your Bread Machine, to my attention. It's a big favorite around here.

3 cups (1 pound) bread flour
2.5 tsp yeast
.33 c sugar
2 Tbs dry milk
2 Tbs dry mashed potato flakes
2 oz. butter
.5 tsp salt
.5 tsp vanilla
3 eggs, divided
zest and juice of .5 lemon
.75 c water

Reserve one egg for the glaze, combine the rest of the ingredients in
the bread machine pan, process on dough setting.

Once the cycle is completed, remove the dough to a lightly floured
surface and punch it down, adding additional flour if it seems too
sticky to handle. Turn the bread pan on top of the dough and let it rest for 15 minutes, then form the loaf.

Make a coiled loaf by rolling the dough into a 30" rope. Spritz a pie
pan with cooking spray, then coil the dough into the pan, beginning at
the outside edge. Twist the rope as you lay it in the pan.

Sprinkle the top of the loaf with granulated sugar and set the loaf
aside to rise until nearly doubled in bulk about 40 minutes. Preheat the oven to 350F. Beat the remaining egg and brush it over the loaf.
Sprinkle the top with more sugar (I used pearl) and bake until brown, 25 to 40 minutes.

11/21/06

Cinnamon Walnut Scones

Permalink 06:56:21 pm, Categories: Breakfast, Scones  

I made these for a recent brunch and they were delicious. While they're more traditional patted out and cut into triangles, I'm prefer making drop scones with a disher, and will do so next time. This keeps you from overworking the dough and they stay tender.

2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon grated lemon zest
1/2 cup butter, cubed
3/4 cup chopped walnuts
3/4 cup buttermilk

2 tablespoons buttermilk
2 tablespoons white sugar
2 tablespoons chopped walnuts

1. In a food processor combine flour, sugar, baking powder, baking soda, salt and lemon peel.

2. Cut in butter until mixture resembles coarse meal. Mix in all but the 2 tablespoons of the nuts. Add buttermilk, pulse to just combine.

3. Gather the dough into a ball and knead for about 2 minutes on lightly floured board.

4. Roll or pat out 3/4 inch thick. With a chef's knife cut into 3 inch triangles. Place, spaced 1inch apart, on a greased baking sheet. Brush tops with remaining 1 tablespoon buttermilk; sprinkle with the remaining sugar and the nuts.

5. Bake in center of 425 degree F (220 degrees C) oven about 15 minutes or until nicely browned. Serve warm with butter or jam.

10/26/06

Pumpkin Quinoa Muffins

Permalink 02:01:18 pm, Categories: Breakfast, Muffins  

Pumpkin Quinoa Muffins

Big thanks to Trina for the recipe pointer! I usually make Pumpkin Bread as muffins, but these are a true muffin. And practically health food! I used powdered buttermilk and no sunflower seeds.

These muffins are very moist and the added quinoa boosts the protein and offers a nice crunch.

Ingredients:
4 Tbsp Unsalted Butter
1 1/4 cups Whole Wheat Pastry Flour
3/4 Brown Sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup cooked* Quinoa Organic Grain
2 large Eggs
3/4 cup Unsweetened Canned Pumpkin
1/2 cup Low-Fat Buttermilk (well shaken)
2 tsp Vanilla Extract
1/4 cup Sunflower Seeds (Raw Shelled)

Place a rack in the center and preheat the oven to 400°F. Grease muffin tin with pam or crisco w/ flour. Set aside.

Melt the butter and set aside.

In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda, and salt. Add the cooked quinoa, separating the grains with a fork to distribute them evenly.

In another bowl, beat the eggs. Add the pumpkin, buttermilk, melted butter, and vanilla. Whisk until the mixture is smooth.

Gradually stir the liquid into the dry ingredients just until the flour is incorporated. It's fine if the batter is slightly lumpy. Do not overmix.

Divide the batter among 12 muffin cups. (Each should be about 3/4 full.) Sprinkle 1 teaspoon of sunflower seeds on top of each muffin. Bake until the muffins are nicely browned around the edges and a toothpick inserted into the center comes out clean, 30 to 35 minutes. Set the tins on a cooling rack for 5 minutes. Remove muffins to cooling rack. Eat warm or cool directly on the rack. If not eating the same day, freeze for up to 3 months.

*NOTE: To cook Quinoa, bring 1 cups water to boil. Stir in 1/2 cup Quinoa and reduce heat to medium/low. Cover and cook for 12 minutes. Remove from heat, fluff with fork and let stand for 10-15 minutes.

NUTRITIONAL INFORMATION: One muffin contains: 200 Calories, 70 Calories from Fat, 8g Total Fat, 3.5g Saturated Fat, 50mg Cholesterol, 220mg Sodium, 30g Total Carbohydrates, 3g Dietary Fiber, 15g Sugars, 5g Protein.

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Robin's Random Recipes

My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.

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