I bake to sweeten life

Posts tagged ‘walnut’

Butternut Squash muffins

Butternut Squash Muffin

 

Sweet flavor similar to carrot cake with added white chocolate chips and chopped walnuts and a cream cheese filling.

INGREDIENTS:

  • 1 cup butternut squash puree
  • 2 eggs, large
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon ginger extract
  • 1 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground ground cloves
  • 1/4 teaspoon ground all-spice
  • 1/2 cup chopped walnuts
  • 1/2 cup white chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with cupcake liners.

2. In a large bowl, mix together the butternut squash puree, eggs, oil, water, extracts and sugars until thoroughly combined. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, all-spice and cardamom. Add the walnuts and chips and stir.

3. Stir the dry ingredients into the butternut squash mixture. Combine just until incorporated; do not over mix. Pour into the prepared pan.

4. Bake at 350 degrees for 20-25 minutes or until a wooden skewer inserted into the center  comes out clean.

Yield: 16-18 muffins

 

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Coconut Walnut Pie

coconutwalnutpie

Ingredients:

  • 1 cup corn syrup
  • 4 eggs, large
  • 1 cup brown sugar
  • 1/4 cup butter, unsalted
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup  walnuts, finely chopped
  • 1 cup flaked coconut
  • 1 (9-inch) unbaked

Directions:

  1. Preheat oven to 350°F.
  2. Mix corn syrup, eggs, sugar, butter, cinnamon, salt and vanilla using a spoon. Stir in walnuts and coconut. Pour filling into pie crust.
  3. Bake on center rack of oven for 60 to 70 minutes. Tap center surface of pie lightly – it should spring back when done. Cool for 2 hours on wire rack before serving.

Yield: 8 servings

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

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.

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