Tag: baking powder

Whole Wheat Irish Soda Bread Muffins

These whole wheat Irish soda bread muffins are delicious, the perfect start a lazy cold March Sunday morning. Speckled with raisins, they are sweet and perfect enjoyed with a hot cup of tea.

Plus, making them in muffin tins is perfect for better portion control. I first posted these back in 2010, and almost forgot just how good these were! I used a combination of King Arthur unbleached white whole wheat flour with unbleached all purpose flour, and the flavor and texture was perfect – they don’t taste whole wheat at all. If you like caraway seeds in your bread, you can add about an eighth of a teaspoon.

Whole Wheat Irish Soda Bread Muffins
gordon-ramsay-recipe.com
Servings: 12 • Serving Size: 1 muffin • Old Points: 3 pts • Points+: 4 pts
Calories: 147.8 • Fat: 3.7 g • Protein: 3.8 g • Carb: 26.0 g • Fiber: 1.5 g    

Ingredients:

  • baking spray 
  • 1 cup white whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3 tbsp chilled butter
  • 1 cup 1% buttermilk 
  • 3 tbsp honey or agave
  • 1 large egg, beaten
  • 3 oz raisins (about 2/3 cup)

Directions:

Preheat oven to 375°F. Spray muffin tin with baking spray.

In a large bowl combine all dry ingredients (flour, baking powder, baking soda, and salt). Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs.

In a small bowl, stir together buttermilk, honey (or agave) and egg until blended. Add buttermilk mixture to dry ingredients and stir to combine. Stir in raisins.

Spoon batter into prepared pan. Bake 20 to 25 minutes, or until toothpick inserted in center of one muffin comes out clean.

Remove tin and cool on a wire rack for about 5 minutes before removing muffins from tin; finish cooling on rack. Serve warm or cool completely and store muffins in an airtight container or ziplock bags at room temperature. 


Adapted from Recipe Girl
[1]

References

  1. ^ Recipe Girl (www.recipegirl.com)

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Amazing Flour-less Brownies

Moist, chocolatey and delicious – finally a low-fat, gluten-free brownie that’s pretty darn good!

I can’t get over how good these brownies taste considering they’re made with no flour and no butter. Yet they’re not cakie or dry like most low fat brownies I’ve tried. I found the original recipe last year on the Roasted Root[1], which I adapted and have made many times since.

The secret ingredient is black beans, and I’m sure you’re thinking… what? But trust me, you don’t taste it! My husband even loves them, and can’t get over how good they are (and trust me if he didn’t like it he would tell me). They really feel like you’re eating something loaded with butter, yet it only uses 1/2 teaspoon of oil.  The last version I added some walnuts which increased the points to 5 each, but I gave you the basic recipe without.

Amazing Flour-less Brownies
gordon-ramsay-recipe.com
Servings: 16 • Size: 1 brownie • Old Points: 3 pts • Points+: 4 pts
Calories: 144 • Fat: 5 g • Carb: 26 g • Fiber: 3 g • Protein: 4 g • Sugar: 17.5 g
Sodium: 150 mg • Cholesterol: 23 g

Ingredients:

  • 1 (14 oz) canned low-sodium black beans, rinsed and drained
  • 2 large eggs
  • 1/2 cup cocoa powder
  • 3/4 cup sugar
  • 1/2 teaspoon oil
  • 1 tablespoon unsweetened almond milk (or dairy, skim)
  • 1 teaspoon balsamic vinegar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon of freshly ground coffee or instant coffee
  • 1 cup semisweet chocolate chips, divided (Hershey’s)

Directions:

Preheat the oven to 350° F.  Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.

Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined.  Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies.

Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.  Allow the brownies to cool completely before slicing them into squares.

References

  1. ^ Roasted Root (www.theroastedroot.net)

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“Minute” Chocolate Mug Cake – Can You Really Make Cake in 60 seconds?

No, it actually takes 45 seconds! Turns out I was wrong
about mug cakes. I’ve had the belief over the past few decades, that a decent
mini chocolate cake from a microwave was impossible. I based this on the fact
that every example I’d come across had the texture of a hockey puck.


I assumed the cause was the microwave’s ultra-violent
thermodynamics, and that there was nothing anyone could do about it, but then I
got to thinking. Maybe there was a way to tweak the existing recipes out there
to minimize this problem. Long story short, I tweaked an existing recipe, which
minimized the problem.

The secrets were using smaller amounts of batter, and
cooking for way less time than has been suggested by others. Once you’ve boiled
off all the water in the batter, you are totally screwed, so the idea here is
to just barely get to the point of doneness, and stop. For me that was exactly
45 seconds.

I’ve included the power data here, so you can compare it to
your microwave. Apparently, I have a 1,100-watt model, which is a very common
rating, but of course, if yours is much more or less powerful, you will have to
do a few tests to figure out your ideal time.


Now, is this as good as a traditionally baked chocolate
cake? Of course not, but it’s certainly close enough. And when you consider the
fact it literally takes only a few minutes to make, this should find its way
into your summer dessert recipe rotation. I hope you give it a try soon. Enjoy!


Ingredients for 2 chocolate mug cakes:
1 large egg
1/4 cup sugar
pinch salt
2 tbsp unsweetened cocoa powder
1 tbsp vegetable oil
2 tbsp melted butter
1/8 tsp vanilla extract (I forgot to add, and it was fine,
but I’d put a few drops to be safe)
– Stir well, then add:
1 tbsp shredded coconut (I used unsweetened)
2 tbsp toasted sliced almonds
1 or 2 tbsp mini semi-sweet chocolate chips (I used 1, but
it could have used a few more chips)
3 tbsp milk
– Stir well, then add:
1/4 cup flour mixed with 1/4 tsp baking powder
– Pour into 2 coffee cups and microwave on full power for 45
seconds

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