I bake to sweeten life

Posts tagged ‘breakfast’

Strawberry Coconut Bread

Strawberry Coconut Bread

Moist, sweet and tart.

Ingredients:

  • 2 Eggs, large
  • 1/2 cup vegetable oil
  • 1/2 teaspoon coconut extract
  • 3/4 cup sugar, granulated
  • 1 1/2 cup strawberries, sliced
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup coconut, shredded, sweetened
  • 1/2 cup nuts, chopped

Directions:

  1. Preheat oven to 350 degrees. Grease and flour a 9 1/2 x 5 1/2-inch loaf pan or three 5 3/4 x 3 1/2 loaf pans.
  2. In a large bowl, beat eggs until fluffy;add oil, extract and sugar and continue beating until light.
  3. Mix in berries
  4. In another bowl, combine remaining ingredients. Add to the strawberry mixture; blending just until flour is moistened. No more than 20 second; do not overmix.
  5. Spoon into prepared loaf pan(s) Bake 50-60 minutes for large loaf; 45-55 minutes for small loaves.
  6. Cool in pan for 5 minutes, loosen and turn out onto a rack to cool completely.

Yields: 1 large or 3 small loaves.

Cappuccino Muffins

Cappuccino muffin

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 4 teaspoons espresso powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cocoa
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon Bailey’s Irish Cream
  • 1 teaspoon vanilla extract
  • 3/4 mini chocolate chips

Directions:

  1. Preheat your oven to 500°F. Line muffin tin with cupcake liners and lightly spray with nonstick spray.
  2. Blend together the dry ingredients. Add chocolate chips.
  3. Beat the liquid ingredients together — milk, oil, Bailey’s, vanilla and eggs — until they are light.
  4. Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend for 20 seconds — no more!
  5. Fill cups of prepared muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F. Bake for 15 to 20 minutes, or until muffins test done.

Yield: 12 muffins

Apple Walnut Muffins

Apple Walnut Muffins

Instructions:

  • 2 cups  All-Purpose Flour
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon cinnamon
  • 1 small apple, chopped
  • 1/4 cup walnuts, chopped
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs

Directions:

  1. Preheat your oven to 500°F.
  2. Blend together the dry ingredients as long and as vigorously as you want.
  3. Add chopped apple and walnuts and stir to coat dry mixture.
  4. Beat the liquid ingredients together — milk, oil or butter, and eggs, until light.
  5. Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds — no more! It’s OK if you’ve left some lumps.
  6. Fill cups of a lightly greased muffin tin two-thirds to three-quarters full. Place muffins in the oven and immediately drop temperature to 400°F*. Bake for 15 to 20 minutes, or until muffins test done.

Yield: 12 muffins, 24 mini-muffins

Lemon Poppy Seed Muffins

Image

Ingredients:

  • 2 cups whole wheat flour
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/4 teaspoon cardamom
  • 1 tablespoon + 1 teaspoon poppy seeds
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 cup milk
  • 1/4 cup vegetable oil or softened butter (optional)*
  • 2 large eggs

Directions:

  1. Preheat your oven to 500°F. Line muffin tin with cupcake liners and lightly spray with nonstick spray.
  2. Blend together the dry ingredients. Add lemon zest and juice.
  3. Beat the liquid ingredients together — milk, oil or butter, and eggs — until they are light.
  4. Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend for 20 seconds — no more! It’s OK if you’ve left some lumps that look as if they want more stirring; they really don’t.
  5. Fill cups of prepared muffin tin two-thirds to three-quarters full. Sprinkle tops with additional poppy seeds. Place muffins in the oven and immediately drop temperature to 400°F*. Bake for 15 to 20 minutes, or until muffins test done.

Yield: 12 muffins

Cranberry Nut Bread

Image

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons flaxseed meal
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 1 tablespoon orange zest
  • juice from medium orange
  • 2 tablespoons canola oil
  • water
  • 1 large egg, beaten
  • 1 cup fresh cranberries, chopped
  • 1 cup walnuts or pecans

Directions:

  1. Preheat oven to 350°F. Spray loaf pan with nonstick spray.
  2. Sift together dry ingredients. Add orange zest set aside.
  3. Combine oil, orange juice and enough water to make  a combined 3/4 cup. Stir into dry ingredients.
  4. Add beaten egg. Mix in cranberries, and nuts.
  5. Pour into prepared loaf pan. bake for 55-60 minutes.

Yield: 8-10 pieces

Cool in pan for 30 minutes.

Pear Muffins

pearmuffinIngredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1 cup milk
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 cup pear, chopped

Directions:

  1. Preheat your oven to 500°F.  Line muffin tin with 12 baking cups
  2. Blend together flour, sugar, salt, baking powder, cardamom and nutmeg. Set aside.
  3. Beat the liquid ingredients together — milk, oil, and eggs — until they are light.
  4. Pour wet ingredients into dry ingredients. Take a fork or wire whisk and blend the two for 20 seconds — no more!
  5. Scoop batter into prepared baking cups, filling them 2/3 to  3/4 full.
  6. Place muffins in the oven and immediately drop temperature to 400°F*.
  7. Bake for 15 to 20 minutes, or until muffins test done.

Yield: 12 muffins

*When you put muffins in a very hot oven and immediately drop the temperature, you help create the high peaks that make them so appealing.

 

Apple Bread

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Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon  ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground all spice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup granulated sugar
  • 2 large eggs, beaten
  • 1/2 cup canola oil
  • 1/8 cup milk
  • 1 teaspoon vanilla extract
  • 1 -1 1/2 cup apples, chopped
  • 1/2 cup nuts, chopped ((optional))

Directions:

  1. Preheat oven to 350 ° F. Spray loaf pan (8-1/2″ x 4-1/2″ x 2-1/2″) with nonstick spray.
  2. Sift together flour, baking soda, cinnamon, nutmeg, allspice, cloves, ginger and salt and set aside.
  3. Combine sugar, eggs, oil, milk and vanilla, beating well.
  4. Blend into flour mixture.
  5. Fold in apples and nuts (if used) and pour into prepared loaf pan.
  6. Bake 50-60 minutes or until loaf tests done.

Yeild:  6-8 servings

*Freezes nicely 🙂

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