Tag: brown sugar

Blueberry-Oatmeal Muffins

by Pam on February 27, 2014

I decided to surprise my kids with a tasty and healthy after school snack. I found a Betty Crocker recipe for these muffins and gave it a try. I adapted the recipe by using Greek coconut yogurt instead of plain and I used coconut oil instead of canola. After getting the batter together it seemed way too thick (probably because I used Greek yogurt) so I added an extra egg. The muffins smelled delicious while they baked and turned out to be really pretty. My kids had huge smiles on their faces when they were greeted with a plateful of these muffins when they got home from school. They both said they were moist and “super tasty”. They asked if they could have them for breakfast in the morning – I guess that means they were a hit.

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray (I used coconut oil cooking spray).

Combine the flours with the baking soda and salt then mix well. In a large bowl, combine the yogurt with the oats along with the eggs, brown sugar, and coconut oil then mix well. Add the flour mixture to the yogurt mixture and mix until just combined. Add the blueberries and mix gently. Evenly scoop spoonfuls into the prepared muffin tin – it will be thick.

Place into the oven and bake for 18-20 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let them sit for a few minutes before removing them from the tray and placing them on a cooling rack. Enjoy.

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Blueberry-Oatmeal Muffins

Yield: 12

Prep Time: 10 min.

Cook Time: 18-20 min.

Ingredients:

2/3 cup whole wheat flour
2/3 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup of Greek coconut yogurt
1 cup of oats
2 eggs
1/2 cup of brown sugar, packed
1/4 cup of coconut oil, melted
1 cup of fresh blueberries (if you use frozen, do not thaw)

Directions:

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray (I used coconut oil cooking spray).

Combine the flours with the baking soda and salt then mix well. In a large bowl, combine the yogurt with the oats along with the eggs, brown sugar, and coconut oil then mix well. Add the flour mixture to the yogurt mixture and mix until just combined. Add the blueberries and mix gently. Evenly scoop spoonfuls into the prepared muffin tin – it will be thick.

Place into the oven and bake for 18-20 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let them sit for a few minutes before removing them from the tray and placing them on a cooling rack. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Betty Crocker

References

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Carrot Spice Muffins

by Pam on January 27, 2014

It was cold and overcast today which made me in the mood to bake. My kids wanted muffins so we found a delicious look recipe on Taste and Tell^[1] for some carrot spice muffins with some coconut, toasted pecans, and a few raisins. I also used melted coconut oil instead of vegetable oil. The muffins turned out fluffy, moist, and flavorful. My kids each gobbled up two and asked if they could have more for breakfast tomorrow.

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour together with the white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, in a large bowl. In another bowl, mix the melted coconut oil with the milk, eggs, and vanilla until well combined. Gently add the egg mixture to the flour mixture and stir until just combined. Add the carrots, coconut, raisins, and pecans then mix well. Evenly scoop spoonfuls into the prepared muffin tin. Top each one with a little shredded coconut.

Place into the oven and bake for 22-25 minutes, or until a tester inserted into the center comes out clean. Let them sit for a few minutes before removing them from the muffin tray and placing them on a baking rack to cool. Serve and enjoy.

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Carrot Spice Muffins

Yield: 12

Prep Time: 10 min.

Cook Time: 22-25

Total Time: 32-35 min.

Ingredients:

2 cups flour
1/2 cup sugar
1/3 cup brown sugar
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
Pinch of nutmeg
Pinch of cloves
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup melted coconut oil
2 large eggs
3/4 cup milk
1 tsp vanilla extract
1 cup carrots (about 3, peeled and trimmed), shredded
1/2 cup sweetened coconut, shredded
1 snack sized box of moist raisins
1/3 cup pecans, toasted & chopped

Directions:

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour together with the white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, in a large bowl. In another bowl, mix the melted coconut oil with the milk, eggs, and vanilla until well combined. Gently add the egg mixture to the flour mixture and stir until just combined. Add the carrots, coconut, raisins, and pecans then mix well. Evenly scoop spoonfuls into the prepared muffin tin. Top each one with a little shredded coconut.

Place into the oven and bake for 22-25 minutes, or until a tester inserted into the center comes out clean. Let them sit for a few minutes before removing them from the muffin tray and placing them on a baking rack to cool. Serve and enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Taste and Tell

References

^{^} Taste and Tell (www.tasteandtellblog.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Amaretto cake

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Ingredients

200g softened butter
200g brown sugar
2 medium eggs
2tblsp amaretto liqueur
180g flour
50g ground almonds
3tsp baking powder

That’s goodtoknow

This makes a great dessert served warm with chocolate sauce or ice-cream.

Method

Pre-heat oven to 180°C/160°C Fan/Gas Mark 5. Grease and line a deep (preferably spring-form) 10cm sandwich cake tin.
Cream together the butter and sugar until smooth and creamy. Beat the eggs and add the liqueur.
Mix in 1/3 of the eggs and 1/3 of the flour and gently fold in. Repeat until all of the eggs and flour are combined.
Add the baking powder and ground almonds, and fold through the cake mix.
Pour into the prepared tin and bake for 20-30mins until the cake is slightly risen and golden brown. A skewer inserted into the middle of the cake should come out with a few crumbs but no raw cake mixture attached. If it browns too much before it’s cooked in the middle, cover with tin foil.
Cool in the tin for 10mins, then turn out onto a wire rack.
Serve warm with chocolate sauce or ice-cream, or allow to cool completely and cut into slices.

By Eleanor Turney

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