Cranberry-Walnut Bread & Muffins
Hands-on time: 10 mins. to 15 mins.
Baking time: 14 mins. to 50 mins.
Total time: Overnight, 24 mins. to 1 hrs 5 mins.
Yield: 1 loaf or 12 muffins
Ingredients:
4 tablespoons butter
1/4 cup vegetable oil
1/3 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon almond extract, optional
3/4 cup sour cream or yogurt, full-fat or low fat-preferred
1 cup King Arthur Unbleached All-Purpose Flour
1 cup King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 cup dried cranberries
1/2 cup walnuts
coarse white sparkling sugar or Demerara sugar, optional, for topping
Directions
see this recipe's blog »
1) Preheat the oven to 425°F for muffins, or 350°F for a loaf. Lightly grease a standard muffin tin. Or line with 12 paper muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely. If you're baking a loaf, lightly grease an 8 1/2" x 4 1/2" loaf pan.
2) In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth.
3) Add the eggs, beating to combine.
4) Stir in the baking powder, baking soda, cinnamon, salt, the vanilla and almond extracts, and the yogurt or sour cream.
5) Place the flours in a food processor with the dried cranberries. Process until the berries are coarsely chopped. Add the nuts (if they're not chopped), and process briefly, just until the nuts are chopped up a bit.
6) Stir the flour mixture into the wet ingredients, mixing just until everything is thoroughly combined.
7) Divide the batter among the wells of the muffin tin, filling each one about 3/4 full. Or scoop the batter into the prepared loaf pan. Sprinkle muffins or loaf with coarse white sparkling sugar or Demerara sugar, if desired.
8) Bake the muffins for 14 to 15 minutes, until a cake tester or toothpick inserted into one of the center muffins comes out clean. Bake the loaf for 45 to 55 minutes, until a cake tester or toothpick inserted into the center of the loaf comes out clean.
9) Remove the muffins or bread from the oven. Tilt the muffins in the pan to cool a bit, then transfer them to a rack to finish cooling. Serve warm or at room temperature. Allow the loaf to cool in the pan for 10 minutes, then turn it out onto a rack to cool completely. For best results, don't slice until completely cool. Store muffins or bread well wrapped, at room temperature, for 2 to 3 days; freeze for longer storage.
10) Store muffins or bread well wrapped, at room temperature, for 2 to 3 days; freeze for longer storage.
Yield: 12 muffins or 1 loaf.
Tips from King Arthurs bakers:
For a nice hint of orange, substitute 1/4 to 1/2 teaspoon Fiori di Sicilia flavor (to taste) for the vanilla and almond extracts. For stronger orange flavor, stir in the grated rind of 1 large orange, omitting the almond extract.
Want to make this bread (or muffins) without whole wheat flour? Substitute 1 cup King Arthur Unbleached All-Purpose Flour for the whole wheat flour.
If you prefer a bolder cranberry statement, leave the dried berries whole, rather than chopping them up
Showing posts with label whole wheat. Show all posts
Showing posts with label whole wheat. Show all posts
Friday, October 28, 2011
Saturday, July 30, 2011
Homemade Berry Newtons
Homemade Berry Newtons
Adapted from All Day I Dream About Food
Makes about 30 cookies
For the dough:
1/2 cup butter, softened
1/4 cup brown sugar
2 egg whites
1/2 tsp vanilla
1 tbsp water
1 3/4 cups whole wheat pastry flour
1/2 tsp cinnamon
For the filling:
1 1/2 cup blackberries (I used frozen)
1/2 cup strawberries, chopped
2 tbsp sugar
2 tsp cornstarch
1 tsp water
For the dough, in a large bowl beat the butter and sugar together with an electric mixer until thoroughly combined. Add egg whites, vanilla and water and beat until well mixed, scraping down beaters and bowl as needed.
Add the flour and cinnamon and beat until dough comes together. Form dough into a rough rectangle and wrap tightly in plastic. Chill for at least 2 hours.
For the filling, combine fruit and sugar in a medium saucepan over medium heat. Bring to a boil, and then lower the heat and simmer for 20 minutes. Mash berries with the back of a fork.
In a small bowl, stir cornstarch and water together. Add half to hot berry mixture and stir until the thickness of jam. If necessary, add remaining cornstarch mixture until appropriate thickness is achieved.
To assemble cookies, preheat oven to 350°F and line a large baking sheet with parchment or a silicone mat.
On a well-floured surface, roll out dough to a 12 by 16 inch rectangle and cut into four equal 4 by 12 inch strips. Spoon filling down the middle of each strip. Fold the edges over the filling and pinch to seal.
Using a sharp knife, cut off ends of logs and discard. Cut logs into 8 equal pieces and place cookies seam-side down on prepared baking sheet. Bake 12-15 minutes or until light golden brown.
Let cool on pan
Adapted from All Day I Dream About Food
Makes about 30 cookies
For the dough:
1/2 cup butter, softened
1/4 cup brown sugar
2 egg whites
1/2 tsp vanilla
1 tbsp water
1 3/4 cups whole wheat pastry flour
1/2 tsp cinnamon
For the filling:
1 1/2 cup blackberries (I used frozen)
1/2 cup strawberries, chopped
2 tbsp sugar
2 tsp cornstarch
1 tsp water
For the dough, in a large bowl beat the butter and sugar together with an electric mixer until thoroughly combined. Add egg whites, vanilla and water and beat until well mixed, scraping down beaters and bowl as needed.
Add the flour and cinnamon and beat until dough comes together. Form dough into a rough rectangle and wrap tightly in plastic. Chill for at least 2 hours.
For the filling, combine fruit and sugar in a medium saucepan over medium heat. Bring to a boil, and then lower the heat and simmer for 20 minutes. Mash berries with the back of a fork.
In a small bowl, stir cornstarch and water together. Add half to hot berry mixture and stir until the thickness of jam. If necessary, add remaining cornstarch mixture until appropriate thickness is achieved.
To assemble cookies, preheat oven to 350°F and line a large baking sheet with parchment or a silicone mat.
On a well-floured surface, roll out dough to a 12 by 16 inch rectangle and cut into four equal 4 by 12 inch strips. Spoon filling down the middle of each strip. Fold the edges over the filling and pinch to seal.
Using a sharp knife, cut off ends of logs and discard. Cut logs into 8 equal pieces and place cookies seam-side down on prepared baking sheet. Bake 12-15 minutes or until light golden brown.
Let cool on pan
Whole Wheat Chocolate Chip Skillet Cookie
Whole Wheat Chocolate Chip Skillet Cookie
Adapted from 101 Cookbooks and Take a Megabite
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon kosher salt
2 sticks cold unsalted butter or margarine, plus more for buttering pan
1 cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup sweetened flaked coconut (optional)
Preheat the oven to 350°F. Butter a 12-inch iron skillet that is at least 2 inches deep.
Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside. Using a stand mixer and the paddle attachment or a hand mixer cream the butter and sugars together on low speed until blended. Scrape down the sides with a spatula between additions. Add the eggs one at a time and mix until combined. Then add the vanilla. Add in the dry ingredients and mix until just combined, about 30 seconds.
Add most of the chocolate to the batter but reserve some for sprinkling on top. Mix until the chocolate is evenly dispersed. Scrape the batter out of the bowl and into the skillet and use your hands to press it into the skillet to form an even layer. Sprinkle the rest of the chocolate and the coconut on top and press lightly into the dough.
Bake for 35-45 minutes until the cookie is golden brown around the edges and the center feels set when poked gently. Remove from the oven and allow to sit on a wire rack until cool before slicing. Cut into wedges and serve.
High-Altitude Notes: Reduce baking powder to 1 1/4 teaspoons and baking soda to a scant 1 teaspoon. Bake for 30-40 minutes at 375°F.
Adapted from 101 Cookbooks and Take a Megabite
3 cups whole-wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoon kosher salt
2 sticks cold unsalted butter or margarine, plus more for buttering pan
1 cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1/2 cup sweetened flaked coconut (optional)
Preheat the oven to 350°F. Butter a 12-inch iron skillet that is at least 2 inches deep.
Whisk together the flour, baking powder, baking soda and salt in a large bowl. Set aside. Using a stand mixer and the paddle attachment or a hand mixer cream the butter and sugars together on low speed until blended. Scrape down the sides with a spatula between additions. Add the eggs one at a time and mix until combined. Then add the vanilla. Add in the dry ingredients and mix until just combined, about 30 seconds.
Add most of the chocolate to the batter but reserve some for sprinkling on top. Mix until the chocolate is evenly dispersed. Scrape the batter out of the bowl and into the skillet and use your hands to press it into the skillet to form an even layer. Sprinkle the rest of the chocolate and the coconut on top and press lightly into the dough.
Bake for 35-45 minutes until the cookie is golden brown around the edges and the center feels set when poked gently. Remove from the oven and allow to sit on a wire rack until cool before slicing. Cut into wedges and serve.
High-Altitude Notes: Reduce baking powder to 1 1/4 teaspoons and baking soda to a scant 1 teaspoon. Bake for 30-40 minutes at 375°F.
Homemade Graham Crackers
Homemade Graham Crackers
by Yasmin Lozada-Hissom
These homemade graham crackers are the base of Yasmin Lozada-Hissom's Frozen Lemon Cream Cakes, but they're also a delicious snack in their own right. Or, layer them with Homemade Marshmallows and top-quality dark chocolate for the ultimate s'mores.Yields forty-five 2x2-inch crackers.
--------------------------------------------------------------------------------
5 oz. (1 cup) whole-wheat graham flour
5 oz. (1 cup 2 Tbs.) all-purpose flour
1/3 cup packed light brown sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/8 tsp. ground cinnamon
3 oz. (6 Tbs.) cold unsalted butter, cut into small pieces
3 Tbs. buttermilk
3 Tbs. honey
1-1/2 Tbs. unsulfured molasses
1/2 tsp. pure vanilla extract
--------------------------------------------------------------------------------
Position a rack in the center of the oven and heat the oven to 350°F.
Put both flours, and the sugar, baking powder, baking soda, salt, and cinnamon in a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk the buttermilk, honey, molasses, and vanilla. Add the wet ingredients to the dry and pulse until a dough begins to form.
Remove the dough from the food processor and transfer to a large piece of parchment. Put another piece of parchment over it. Roll the dough into a 1/8-inch-thick, 16x13-inch rectangle. Remove the top sheet of paper, trim the rough edges, and transfer the dough along with the bottom layer of parchment to a baking sheet.
With a pizza cutter, divide the dough into 2-inch squares (press just hard enough to cut the dough and not the paper). With a fork, prick each square 3 or 4 times. Bake until golden-brown, 15 to 20 minutes. Let cool on the sheet.
Note: You can bake half a batch of dough and refrigerate or freeze the rest for later use. Divide the dough in two before rolling it, wrap one-half well, and refrigerate for up to 3 days or freeze for up to 1 week until ready to use again for a second batch of crackers. Take the dough out of the refrigerator or freezer at least a couple hours before you plan to bake so it will soften slightly.
nutrition information (per serving):
Size : per cracker; Calories (kcal): 50; Fat (g): 1.5; Fat Calories (kcal): 15; Saturated Fat (g): 1; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 8; Polyunsaturated Fat (g): 0; Sodium (mg): 35; Cholesterol (mg): 5; Fiber (g): 0;
From Fine Cooking 105, pp. 70-71
May 6, 2010
by Yasmin Lozada-Hissom
These homemade graham crackers are the base of Yasmin Lozada-Hissom's Frozen Lemon Cream Cakes, but they're also a delicious snack in their own right. Or, layer them with Homemade Marshmallows and top-quality dark chocolate for the ultimate s'mores.Yields forty-five 2x2-inch crackers.
--------------------------------------------------------------------------------
5 oz. (1 cup) whole-wheat graham flour
5 oz. (1 cup 2 Tbs.) all-purpose flour
1/3 cup packed light brown sugar
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/8 tsp. ground cinnamon
3 oz. (6 Tbs.) cold unsalted butter, cut into small pieces
3 Tbs. buttermilk
3 Tbs. honey
1-1/2 Tbs. unsulfured molasses
1/2 tsp. pure vanilla extract
--------------------------------------------------------------------------------
Position a rack in the center of the oven and heat the oven to 350°F.
Put both flours, and the sugar, baking powder, baking soda, salt, and cinnamon in a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse meal. In a small bowl, whisk the buttermilk, honey, molasses, and vanilla. Add the wet ingredients to the dry and pulse until a dough begins to form.
Remove the dough from the food processor and transfer to a large piece of parchment. Put another piece of parchment over it. Roll the dough into a 1/8-inch-thick, 16x13-inch rectangle. Remove the top sheet of paper, trim the rough edges, and transfer the dough along with the bottom layer of parchment to a baking sheet.
With a pizza cutter, divide the dough into 2-inch squares (press just hard enough to cut the dough and not the paper). With a fork, prick each square 3 or 4 times. Bake until golden-brown, 15 to 20 minutes. Let cool on the sheet.
Note: You can bake half a batch of dough and refrigerate or freeze the rest for later use. Divide the dough in two before rolling it, wrap one-half well, and refrigerate for up to 3 days or freeze for up to 1 week until ready to use again for a second batch of crackers. Take the dough out of the refrigerator or freezer at least a couple hours before you plan to bake so it will soften slightly.
nutrition information (per serving):
Size : per cracker; Calories (kcal): 50; Fat (g): 1.5; Fat Calories (kcal): 15; Saturated Fat (g): 1; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 8; Polyunsaturated Fat (g): 0; Sodium (mg): 35; Cholesterol (mg): 5; Fiber (g): 0;
From Fine Cooking 105, pp. 70-71
May 6, 2010
Whole-Wheat Chocolate Chip Cookies
Whole-Wheat Chocolate Chip Cookies
by Kim Boyce
These cookies are the size of your palm, with thick, chewy edges, soft centers, and big chocolate chunks. It’s surprising just how delicious this whole-wheat version of an old classic is. This cookie is made with 100% whole-wheat flour, which gives it a distinctive, nutty taste. Use a good bittersweet chocolate for these cookies, as the flavor of high-quality chocolate pairs best with whole-wheat flour.Yields about 20 cookies
--------------------------------------------------------------------------------
For the dry mix:
3 cups whole-wheat flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1-1/2 tsp. kosher salt
For the wet mix:
8 oz. (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup sugar
2 eggs
2 tsp. pure vanilla extract
8 oz. bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
--------------------------------------------------------------------------------
Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment. Although you can butter the sheets instead, parchment is useful for these cookies because the large chunks of chocolate can stick to the pan.
Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.
Scoop mounds of dough about 3 Tbs. in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool, and repeat with the remaining dough.
Make Ahead Tips
These cookies are best eaten warm from the oven or later that same day. They’ll keep in an airtight container for up to 3 days. For freshly baked cookies anytime, you can refrigerate some of the dough for later. Be sure to scoop out balls of dough before chilling, as the cold dough is too difficult to scoop. Also, remember that cookies baked from chilled dough will be thicker than those made from room-temperature dough. This dough--scooped, chilled, and wrapped in plastic--will last in the refrigerator for one week, assuming it doesn't get eaten first!
From Book Good to the Grain, pp. 41
August 4, 2010
by Kim Boyce
These cookies are the size of your palm, with thick, chewy edges, soft centers, and big chocolate chunks. It’s surprising just how delicious this whole-wheat version of an old classic is. This cookie is made with 100% whole-wheat flour, which gives it a distinctive, nutty taste. Use a good bittersweet chocolate for these cookies, as the flavor of high-quality chocolate pairs best with whole-wheat flour.Yields about 20 cookies
--------------------------------------------------------------------------------
For the dry mix:
3 cups whole-wheat flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1-1/2 tsp. kosher salt
For the wet mix:
8 oz. (2 sticks) cold unsalted butter, cut into 1/2-inch pieces
1 cup dark brown sugar
1 cup sugar
2 eggs
2 tsp. pure vanilla extract
8 oz. bittersweet chocolate, roughly chopped into 1/4- and 1/2-inch pieces
--------------------------------------------------------------------------------
Place two racks in the upper and lower thirds of the oven and preheat to 350°F. Line two baking sheets with parchment. Although you can butter the sheets instead, parchment is useful for these cookies because the large chunks of chocolate can stick to the pan.
Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
Add the butter and the sugars to the bowl of a standing mixer fitted with a paddle attachment. With the mixer on low speed, mix just until the butter and sugars are blended, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Add the eggs one at a time, mixing until each is combined. Mix in the vanilla. Add the flour mixture to the bowl and blend on low speed until the flour is barely combined, about 30 seconds. Scrape down the sides and bottom of the bowl.
Add the chocolate all at once to the batter. Mix on low speed until the chocolate is evenly combined. Use a spatula to scrape down the sides and bottom of the bowl, then scrape the batter out onto a work surface, and use your hands to fully incorporate all the ingredients.
Scoop mounds of dough about 3 Tbs. in size onto the baking sheet, leaving 3 inches between them, or about 6 to a sheet.
Bake the cookies for 16 to 20 minutes, rotating the sheets halfway through, until the cookies are evenly dark brown. Transfer the cookies, still on the parchment, to the counter to cool, and repeat with the remaining dough.
Make Ahead Tips
These cookies are best eaten warm from the oven or later that same day. They’ll keep in an airtight container for up to 3 days. For freshly baked cookies anytime, you can refrigerate some of the dough for later. Be sure to scoop out balls of dough before chilling, as the cold dough is too difficult to scoop. Also, remember that cookies baked from chilled dough will be thicker than those made from room-temperature dough. This dough--scooped, chilled, and wrapped in plastic--will last in the refrigerator for one week, assuming it doesn't get eaten first!
From Book Good to the Grain, pp. 41
August 4, 2010
Lemon-Raspberry Muffins
Lemon-Raspberry Muffins
http://www.eatingwell.com/recipes/lemon_raspberry_muffins.html
From EatingWell: July/August 2007
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.
1 dozen muffins | Active Time: 15 minutes | Total Time: 40 minutes
Ingredients:
•1 lemon
•1/2 cup sugar
•1 cup nonfat buttermilk, (see Tip)
•1/3 cup canola oil
•1 large egg
•1 teaspoon vanilla extract
•1 cup white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip)
•1 cup all-purpose flour
•2 teaspoons baking powder
•1 teaspoon baking soda
•1/4 teaspoon salt
•1 1/2 cups fresh or frozen (not thawed) raspberries
Preparation:
1.Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
2.Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
3.Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
4.Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
Nutrition
Per muffin: 185 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 18 mg Cholesterol; 27 g Carbohydrates; 4 g Protein; 2 g Fiber; 245 mg Sodium; 42 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 1 other carbohydrate, 1 1/2 fat
Tips & Notes
•Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
• Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
• Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com
http://www.eatingwell.com/recipes/lemon_raspberry_muffins.html
From EatingWell: July/August 2007
The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven.
1 dozen muffins | Active Time: 15 minutes | Total Time: 40 minutes
Ingredients:
•1 lemon
•1/2 cup sugar
•1 cup nonfat buttermilk, (see Tip)
•1/3 cup canola oil
•1 large egg
•1 teaspoon vanilla extract
•1 cup white whole-wheat flour, or whole-wheat pastry flour (see Shopping Tip)
•1 cup all-purpose flour
•2 teaspoons baking powder
•1 teaspoon baking soda
•1/4 teaspoon salt
•1 1/2 cups fresh or frozen (not thawed) raspberries
Preparation:
1.Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
2.Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
3.Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
4.Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
Nutrition
Per muffin: 185 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 18 mg Cholesterol; 27 g Carbohydrates; 4 g Protein; 2 g Fiber; 245 mg Sodium; 42 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 starch, 1 other carbohydrate, 1 1/2 fat
Tips & Notes
•Make Ahead Tip: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
• Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
• Shopping Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com
Sunday, June 26, 2011
Fit-as-a-fiddle Berry Pancakes
(From: The SleepOver Cookbook, By Hallie Warshaw)
I recomend this recipe me & my husband plan to make this again.
Ingredients:
1/2 Cup Whole-Wheat Flour
1/2 Cup unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1 egg
1 Cup nonfat milk
1/2 teaspoon vanilla extract
1 tablespoon vegetable oil
2 tablespoons orange juice
1/2 cup fresh blueberries or frozen blueberries (thawed)
Maple syrup or applesauce
Vegetable cooking spray
Directions:
In a large Mixing bowl whisk flours, sugar, baking powder and cinnamon (dry ingredience). Form a well in the middle. Set aside.
In a small mixing bowl, whisk egg until foamy.
Add the milk, vanilla & oil, and mix to combine.
Gently pour the liquid mixture into the well of the dry ingredients and mix until just blended.
Add the Orange Juice & mix to Combine.
Gently stir in blueberries
Using 1/2c measure, pour the batter into the center of a lightly sprayed medium sized frying pan.
Cook for approximatly 3 min. or until underside becomes golden brown.
Using a spatula flip pancake over & continue to cook until otherside is golden.
Serve with butter, maple syrup, applesauce, powder sugar or anything you love on pancakes.
I recomend this recipe me & my husband plan to make this again.
Ingredients:
1/2 Cup Whole-Wheat Flour
1/2 Cup unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1 egg
1 Cup nonfat milk
1/2 teaspoon vanilla extract
1 tablespoon vegetable oil
2 tablespoons orange juice
1/2 cup fresh blueberries or frozen blueberries (thawed)
Maple syrup or applesauce
Vegetable cooking spray
Directions:
In a large Mixing bowl whisk flours, sugar, baking powder and cinnamon (dry ingredience). Form a well in the middle. Set aside.
In a small mixing bowl, whisk egg until foamy.
Add the milk, vanilla & oil, and mix to combine.
Gently pour the liquid mixture into the well of the dry ingredients and mix until just blended.
Add the Orange Juice & mix to Combine.
Gently stir in blueberries
Using 1/2c measure, pour the batter into the center of a lightly sprayed medium sized frying pan.
Cook for approximatly 3 min. or until underside becomes golden brown.
Using a spatula flip pancake over & continue to cook until otherside is golden.
Serve with butter, maple syrup, applesauce, powder sugar or anything you love on pancakes.
Thursday, June 16, 2011
WHOLE WHEAT BREAD, BUNS AND ROLLS (from Pantry Cooking)
WHOLE WHEAT BREAD, BUNS AND ROLLS (from Pantry Cooking)
6 cups warm water
4 cups bread flour
2 tablespoons salt
2/3 cup packed dark brown sugar
2/3 cup oil
2 tablespoons yeast
10 to 11 cups whole wheat flour
In a heavy duty (8 lb.) bread mixer, combine warm water and 4 cups of bread flour. Mix briefly. Add salt, sugar, oil, and yeast. Blend. While the mixer is running, slowly add whole wheat flour until the dough pulls away from the bowl. Scrape sides of the bowl; add an additional 1/2 cup flour. Knead 10 to 12 minutes or until dough is smooth and is not sticky when touched with well-oiled hands. If it is still sticky, add 1/2 cup more flour and knead 2 more minutes. Remove the dough and place on an oiled surface.
HAMBURGER BUNS: Tear off small portions of dough and shape them into the size and shape of a hamburger pattie or smaller. Place on a lightly greased baking sheet about 2 inches apart. Cover and allow to rise until doubled, 45 minutes to 1 hour. Bake 20 minutes at 350 degrees. Remove from baking sheet to cool. Makes 36 buns.
CINNAMON ROLLS: Roll one half of the dough into a rectangle. Sprinkle on cinnamon sugar; sprinkle on chopped nuts and/or raisins. Roll up jelly roll fashion starting with the long side. Slice into 1-inch slices. Repeat with remaining half of dough. Place in shallow baking pans, cover and allow to rise until doubled, 45 minutes to 1 hour. Bake 20 to 25 minutes at 350 degrees. Remove from baking pan to cool. Glaze while still warm with a glaze made of 2 cups powdered sugar and 4 tablespoons milk.
RAISIN BREAD: Roll out 1/4 of the dough to a 9 inch width. Sprinkle on 1/2 cup raisins; roll up, starting with the 9-inch side. Place in a greased 9x5-inch bread pan. Press the dough down to make it conform to the pan. Cover and let rise until doubled, 1 to 1-1/2 hours. Bake 30 to 35 minutes at 375 degrees. Remove from the pan to cool.
CINNAMON ROLL BREAD: Make raisin bread but sprinkle cinnamon sugar on the dough before rolling it up.
PECAN BREAD: Substitute 1/3 cup finely chopped pecans for raisins in raisin bread.
SURPRISE ROLLS: Roll 1/8 of the dough into a circle. Cut into 12 wedges. On the wide end, place a filling such as chocolate chips, 1/2 teaspoon chopped nuts or jam. Roll up, wide end to narrow end. Place on a lightly greased baking sheet about 1/4” apart. Cover and allow to rise until doubled, 45 minutes to 1 hour. Bake 18 to 20 minutes at 350 degrees. Remove from baking sheet to cool.
WHOLE WHEAT BREAD: Divide dough into 4 portions. Place each portion in a greased bread pan. Press the dough down to make it conform to the pan. Let rise 1 to 1-1/2 hours or until doubled. Bake 30 to 35 minutes at 375 degrees. Remove from the pans to cool.
SIX-GRAIN BREAD: Grind 8 cups of six-grain whole-grain mix. Start mixing the bread using 4 cups of the six-grain flour. Continue following the recipe instructions, using light brown sugar instead of dark brown. When the six-grain flour runs out, continue the recipe with bread flour until the dough forms as directed. Shape, let rise, and bake as instructed.
6 cups warm water
4 cups bread flour
2 tablespoons salt
2/3 cup packed dark brown sugar
2/3 cup oil
2 tablespoons yeast
10 to 11 cups whole wheat flour
In a heavy duty (8 lb.) bread mixer, combine warm water and 4 cups of bread flour. Mix briefly. Add salt, sugar, oil, and yeast. Blend. While the mixer is running, slowly add whole wheat flour until the dough pulls away from the bowl. Scrape sides of the bowl; add an additional 1/2 cup flour. Knead 10 to 12 minutes or until dough is smooth and is not sticky when touched with well-oiled hands. If it is still sticky, add 1/2 cup more flour and knead 2 more minutes. Remove the dough and place on an oiled surface.
HAMBURGER BUNS: Tear off small portions of dough and shape them into the size and shape of a hamburger pattie or smaller. Place on a lightly greased baking sheet about 2 inches apart. Cover and allow to rise until doubled, 45 minutes to 1 hour. Bake 20 minutes at 350 degrees. Remove from baking sheet to cool. Makes 36 buns.
CINNAMON ROLLS: Roll one half of the dough into a rectangle. Sprinkle on cinnamon sugar; sprinkle on chopped nuts and/or raisins. Roll up jelly roll fashion starting with the long side. Slice into 1-inch slices. Repeat with remaining half of dough. Place in shallow baking pans, cover and allow to rise until doubled, 45 minutes to 1 hour. Bake 20 to 25 minutes at 350 degrees. Remove from baking pan to cool. Glaze while still warm with a glaze made of 2 cups powdered sugar and 4 tablespoons milk.
RAISIN BREAD: Roll out 1/4 of the dough to a 9 inch width. Sprinkle on 1/2 cup raisins; roll up, starting with the 9-inch side. Place in a greased 9x5-inch bread pan. Press the dough down to make it conform to the pan. Cover and let rise until doubled, 1 to 1-1/2 hours. Bake 30 to 35 minutes at 375 degrees. Remove from the pan to cool.
CINNAMON ROLL BREAD: Make raisin bread but sprinkle cinnamon sugar on the dough before rolling it up.
PECAN BREAD: Substitute 1/3 cup finely chopped pecans for raisins in raisin bread.
SURPRISE ROLLS: Roll 1/8 of the dough into a circle. Cut into 12 wedges. On the wide end, place a filling such as chocolate chips, 1/2 teaspoon chopped nuts or jam. Roll up, wide end to narrow end. Place on a lightly greased baking sheet about 1/4” apart. Cover and allow to rise until doubled, 45 minutes to 1 hour. Bake 18 to 20 minutes at 350 degrees. Remove from baking sheet to cool.
WHOLE WHEAT BREAD: Divide dough into 4 portions. Place each portion in a greased bread pan. Press the dough down to make it conform to the pan. Let rise 1 to 1-1/2 hours or until doubled. Bake 30 to 35 minutes at 375 degrees. Remove from the pans to cool.
SIX-GRAIN BREAD: Grind 8 cups of six-grain whole-grain mix. Start mixing the bread using 4 cups of the six-grain flour. Continue following the recipe instructions, using light brown sugar instead of dark brown. When the six-grain flour runs out, continue the recipe with bread flour until the dough forms as directed. Shape, let rise, and bake as instructed.
Wednesday, May 18, 2011
Hannah's Cheesy Turkey Chomper
Hannah's Cheesy Turkey Chomper
Ingredients:
4 ounces extra lean ground turkey
1 slice of light white cheddar (like Trader Joe's)
1 teaspoon light mayo
1 teaspoon yellow mustard
1 teaspoon honey
1 small whole wheat hamburger bun (such as Sandwich Thins)
1 pickle slice
Instructions:
Cook burger. Melt cheese on top. Mix mayo, mustard and honey together. Spread
mayo mixture on both sides of bun. Place burger on bun. Serve with pickle.
Nutritional information (per serving)
Calories 310
Fat calories 45
Total fat 5 grams
Saturated fat 1.5 grams
Cholesterol 55 milligrams
Sodium 310 milligrams
Total carbohydrates 30 grams
Fiber 5 grams
Sugars 6 grams
Protein 40 grams
Ingredients:
4 ounces extra lean ground turkey
1 slice of light white cheddar (like Trader Joe's)
1 teaspoon light mayo
1 teaspoon yellow mustard
1 teaspoon honey
1 small whole wheat hamburger bun (such as Sandwich Thins)
1 pickle slice
Instructions:
Cook burger. Melt cheese on top. Mix mayo, mustard and honey together. Spread
mayo mixture on both sides of bun. Place burger on bun. Serve with pickle.
Nutritional information (per serving)
Calories 310
Fat calories 45
Total fat 5 grams
Saturated fat 1.5 grams
Cholesterol 55 milligrams
Sodium 310 milligrams
Total carbohydrates 30 grams
Fiber 5 grams
Sugars 6 grams
Protein 40 grams
Jay's Volcano Burger
Jay's Volcano Burger
Ingredients:
4 ounces extra lean ground turkey
1/2 cup shredded iceberg lettuce
2 Tablespoons ketchup
1 Tablespoon shredded low-fat mozzarella cheese
1 Tablespoon shredded low-fat cheddar cheese
1 small whole wheat hamburger bun (such as Sandwich Thins)
Instructions:
Preheat oven to 400 degrees Fahrenheit. Form ground turkey into a cone shape that
looks like a volcano with center somewhat hollow. Bake in oven for 10-15 minutes.
Place bottom of bun in center of serving plate. Distribute lettuce around bun to
simulate grass. Place burger cone on bun. Spoon ketchup into the hollowed out
portion of the burger, and drizzle down the side to make it look like lava coming out.
Sprinkle the top of volcano with cheeses. Set bun top on side.
Nutritional information (per serving)
Calories 340
Fat calories 50
Total fat 6 grams
Saturated fat 3 grams
Cholesterol 60 milligrams
Sodium 620 milligrams
Total carbohydrates 32 grams
Fiber 6 grams
Sugars 8 grams
Protein 45 grams
Ingredients:
4 ounces extra lean ground turkey
1/2 cup shredded iceberg lettuce
2 Tablespoons ketchup
1 Tablespoon shredded low-fat mozzarella cheese
1 Tablespoon shredded low-fat cheddar cheese
1 small whole wheat hamburger bun (such as Sandwich Thins)
Instructions:
Preheat oven to 400 degrees Fahrenheit. Form ground turkey into a cone shape that
looks like a volcano with center somewhat hollow. Bake in oven for 10-15 minutes.
Place bottom of bun in center of serving plate. Distribute lettuce around bun to
simulate grass. Place burger cone on bun. Spoon ketchup into the hollowed out
portion of the burger, and drizzle down the side to make it look like lava coming out.
Sprinkle the top of volcano with cheeses. Set bun top on side.
Nutritional information (per serving)
Calories 340
Fat calories 50
Total fat 6 grams
Saturated fat 3 grams
Cholesterol 60 milligrams
Sodium 620 milligrams
Total carbohydrates 32 grams
Fiber 6 grams
Sugars 8 grams
Protein 45 grams
Wednesday, April 20, 2011
Hearty Apple Loaf
Hearty Apple Loaf
By The Sprouted Kitchen
WebMD Recipe from Foodily.com
Muscovado sugar is a natural sweetener that has a more intense flavor than brown sugar. It is also more moist and sticky, so it holds up well in baked goods. It has a nutritional profile rich in minerals as a result of not being over processed. Turbinado sugar is much easier to find and would work fine as an alternative, just expect a coarser texture.
Ingredients
2 Heaping Cups Chopped Apples, Fairly Small Pieces
¾ Cup Whole Wheat Pastry Flour
1 Cup Almond Meal
½ Cup Oatmeal
1 tbsp. Baking Powder
1 tbsp. Cinnamon
1 tbsp. Fresh Ginger
1 tsp. Salt
2 Eggs
1 Cup Buttermilk
1 tbsp Real Vanilla Extract
½ Cup Ricotta
¼ Cup Butter, Just Barely Melted
½ Cup Muscovado Sugar (plus 2 tbsp for the top)
Squeeze of lemon
Instructions
Heat oven to 375’
Butter the loaf pan.
Put the chopped apples in a bowl of warm water with a squeeze of lemon and let them sit.
Whisk the eggs, butter, ricotta, vanilla and buttermilk together.
Add the dry ingredients together, including the cinnamon, ginger and salt and mix to combine. Gently mix in the buttermilk mixture till incorporated.
Drain the apples in a colander and give them a little shimmy to shake off excess water. Fold in the apples, do not over mix.
Fill the loaf pan and sprinkle remaining 2 tbsp. of the Muscavado sugar. Bake on the middle rack for 45 minutes until golden on top and springy to the touch. Test for doneness with a toothpick, as the type of pan and oven vary. Do not overcook, as it will continue to cook a bit more when you remove it. Remove and cool.
While cooling, mix together your yogurt frosting. Cut yourself a slice of the loaf and drizzle it with a generous dose of the yogurt goodness.
Total Servings: 10
Nutritional Information Per Serving
Calories: 252
Carbohydrates: 30.7 g
Cholesterol: 54 mg
Fat: 11.9 g
Saturated Fat: 4.3 g
Fiber: 3.5 g
Sodium: 321 mg
Protein: 7 g
For more recipes go to Foodily.com
Find more WebMD recipes on the Recipe Finder
By The Sprouted Kitchen
WebMD Recipe from Foodily.com
Muscovado sugar is a natural sweetener that has a more intense flavor than brown sugar. It is also more moist and sticky, so it holds up well in baked goods. It has a nutritional profile rich in minerals as a result of not being over processed. Turbinado sugar is much easier to find and would work fine as an alternative, just expect a coarser texture.
Ingredients
2 Heaping Cups Chopped Apples, Fairly Small Pieces
¾ Cup Whole Wheat Pastry Flour
1 Cup Almond Meal
½ Cup Oatmeal
1 tbsp. Baking Powder
1 tbsp. Cinnamon
1 tbsp. Fresh Ginger
1 tsp. Salt
2 Eggs
1 Cup Buttermilk
1 tbsp Real Vanilla Extract
½ Cup Ricotta
¼ Cup Butter, Just Barely Melted
½ Cup Muscovado Sugar (plus 2 tbsp for the top)
Squeeze of lemon
Instructions
Heat oven to 375’
Butter the loaf pan.
Put the chopped apples in a bowl of warm water with a squeeze of lemon and let them sit.
Whisk the eggs, butter, ricotta, vanilla and buttermilk together.
Add the dry ingredients together, including the cinnamon, ginger and salt and mix to combine. Gently mix in the buttermilk mixture till incorporated.
Drain the apples in a colander and give them a little shimmy to shake off excess water. Fold in the apples, do not over mix.
Fill the loaf pan and sprinkle remaining 2 tbsp. of the Muscavado sugar. Bake on the middle rack for 45 minutes until golden on top and springy to the touch. Test for doneness with a toothpick, as the type of pan and oven vary. Do not overcook, as it will continue to cook a bit more when you remove it. Remove and cool.
While cooling, mix together your yogurt frosting. Cut yourself a slice of the loaf and drizzle it with a generous dose of the yogurt goodness.
Total Servings: 10
Nutritional Information Per Serving
Calories: 252
Carbohydrates: 30.7 g
Cholesterol: 54 mg
Fat: 11.9 g
Saturated Fat: 4.3 g
Fiber: 3.5 g
Sodium: 321 mg
Protein: 7 g
For more recipes go to Foodily.com
Find more WebMD recipes on the Recipe Finder
Fudge Brownies
Treat Yourself Right!
From Jillian: Trust me, I know there will be times when you are going to crave some of that ooey, gooey chocolately stuff. So, instead of getting personal with the office vending machine, whip up a batch of these amazing, indulgent, moist fudge brownies. Not only will they be the perfect answer to that cocoa craving, you won't be left with that bitter aftertaste of guilt for derailing your daily calorie limit. So, go ahead and treat yourself. You deserve it!
Fudge Brownies
Ingredients:
olive oil cooking spray
2/3 cup mild honey, such as clover or orange blossom
1/3 cups natural, unsweetened cocoa powder
1/2 cup white whole-wheat flour
1/4 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
2 tablespoons olive oil
1 large egg, at room temperature
3/4 teaspoon pure vanilla extract
Preparation:
Preheat the oven to 350°F. Spray an 8-inch square pan with olive oil. Set aside.
Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.
Meanwhile, in a small bowl, place the flour, baking powder, baking soda, and salt. Whisk until well combined.
In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.
Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temperature for up to 3 days.)
Makes 16 (2-inch) brownies
From Jillian: Trust me, I know there will be times when you are going to crave some of that ooey, gooey chocolately stuff. So, instead of getting personal with the office vending machine, whip up a batch of these amazing, indulgent, moist fudge brownies. Not only will they be the perfect answer to that cocoa craving, you won't be left with that bitter aftertaste of guilt for derailing your daily calorie limit. So, go ahead and treat yourself. You deserve it!
Fudge Brownies
Ingredients:
olive oil cooking spray
2/3 cup mild honey, such as clover or orange blossom
1/3 cups natural, unsweetened cocoa powder
1/2 cup white whole-wheat flour
1/4 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
2 tablespoons olive oil
1 large egg, at room temperature
3/4 teaspoon pure vanilla extract
Preparation:
Preheat the oven to 350°F. Spray an 8-inch square pan with olive oil. Set aside.
Place the honey in a large glass measuring cup. Microwave on high power until the honey is runny and just bubbling, 45 to 60 seconds. Add the cocoa and stir with a fork until well combined. Let cool to room temperature.
Meanwhile, in a small bowl, place the flour, baking powder, baking soda, and salt. Whisk until well combined.
In a large bowl, combine the applesauce, oil, egg, and vanilla. Whisk together until well blended. Add the honey-cocoa mixture and whisk until smooth. Add the flour mixture to the liquid mixture and stir until no traces of flour remain. Scrape the batter into the prepared pan.
Bake until the surface looks dry around the edges of the pan and a toothpick inserted in the center comes out with moist crumbs clinging to it, about 25 minutes. Do not overbake. Place the pan on a cooling rack and let cool completely before slicing into 16 squares. (Store the brownies in an airtight container at room temperature for up to 3 days.)
Makes 16 (2-inch) brownies
Wednesday, March 30, 2011
Healthified Blueberry-Orange Muffins - butternut squash
Healthified Blueberry-Orange Muffins
70% less total fat • 300% more dietary fiber than the original recipe—see the comparison. Butternut squash takes the place of some of the cooking oil in these hearty muffins. You can substitute canned pumpkin for the squash, if desired.
Prep Time:20 min
Start to Finish:40 min
makes:12 muffins
Nonstick cooking spray
3/4 cup buckwheat flour
2/3 cup Gold Medal® whole wheat flour
2/3 cup Gold Medal® all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup mashed cooked butternut squash*
1/2 cup fat-free milk
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
2 tablespoons cooking oil
3/4 cup fresh blueberries or 3/4 cup Cascadian Farm® frozen organic blueberries (do not thaw)
1 to 2 tablespoons rolled oats
1. Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. In a large bowl, combine the buckwheat flour, whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
2. In a medium bowl, combine the eggs, squash, milk, orange peel, orange juice, and oil. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
3. Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
4. *Tip: You may substitute frozen squash in place of fresh butternut squash. Prepare 1 package (10 oz) of Cascadian Farm® frozen winter squash according to package directions. Use 1 cup squash for recipe. Save remaining squash for another use.
Nutritional Information
1 muffin: Calories 140 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 200mg; Total Carbohydrate 24g (Dietary Fiber 3g, Sugars 6g); Protein 4g Percent Daily Value*: Vitamin A 40%; Vitamin C 10%; Calcium 4%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
70% less total fat • 300% more dietary fiber than the original recipe—see the comparison. Butternut squash takes the place of some of the cooking oil in these hearty muffins. You can substitute canned pumpkin for the squash, if desired.
Prep Time:20 min
Start to Finish:40 min
makes:12 muffins
Nonstick cooking spray
3/4 cup buckwheat flour
2/3 cup Gold Medal® whole wheat flour
2/3 cup Gold Medal® all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup mashed cooked butternut squash*
1/2 cup fat-free milk
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
2 tablespoons cooking oil
3/4 cup fresh blueberries or 3/4 cup Cascadian Farm® frozen organic blueberries (do not thaw)
1 to 2 tablespoons rolled oats
1. Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. In a large bowl, combine the buckwheat flour, whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
2. In a medium bowl, combine the eggs, squash, milk, orange peel, orange juice, and oil. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
3. Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
4. *Tip: You may substitute frozen squash in place of fresh butternut squash. Prepare 1 package (10 oz) of Cascadian Farm® frozen winter squash according to package directions. Use 1 cup squash for recipe. Save remaining squash for another use.
Nutritional Information
1 muffin: Calories 140 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 200mg; Total Carbohydrate 24g (Dietary Fiber 3g, Sugars 6g); Protein 4g Percent Daily Value*: Vitamin A 40%; Vitamin C 10%; Calcium 4%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Tuesday, March 29, 2011
Butternut squash recipe
Healthy Butternut Squash Muffins
Ingredients
•1/2 pound of butternut squash (seeded, cubed and washed)
•1 and 1/2 cups of whole wheat flour
•2 teaspoons of baking powder
•1/4 teaspoon of salt
•2 teaspoons of cinnamon or pumpkin spice
•1/2 cup of Brown Sugar Splenda (or your choice of sugar substitute)
•3/4 cup of skim milk
•1 whole egg
•1 tablespoon of melted butter
Directions
1.Preheat the oven to 400 degrees F (200 degrees C).
2.Grease a 12 cup muffin tin.
3.In a separate medium-sized pot, boil the butternut squash on medium-high for approximately 20 - 25 minutes. Once the squash is tender, remove from the heat and drain.
4.Puree the squash in a food processor (or mash until creamy in consistency).
5.In a large separate bowl, mix together all of the dry ingredients. This includes the whole wheat flour, the baking powder, the salt, the cinnamon and the Brown Sugar Splenda.
6.In a separate medium-sized bowl, whisk the egg, milk and melted butter.
7.Add the creamed squash to the mixed egg, milk and butter. Mix well.
8.Fold the squash mixture into the dry ingredient bowl. Keep folding until the flour mixture is moist.
9.Spoon the prepared batter into the muffin tins, filling each cup about halfway.
10.Place the muffins into the preheated oven and bake for 20 minutes, or until a toothpick put in the center of a muffin comes out clean.
11.Remove muffins from the muffin tin and cool on a wire rack.
Nutritional Information (per serving = 1 muffin)
Calories: 121
Fat: 1.9g
Carbohydrates: 24g
Dietary Fiber: 1g
Protein: 1.9g
Ingredients
•1/2 pound of butternut squash (seeded, cubed and washed)
•1 and 1/2 cups of whole wheat flour
•2 teaspoons of baking powder
•1/4 teaspoon of salt
•2 teaspoons of cinnamon or pumpkin spice
•1/2 cup of Brown Sugar Splenda (or your choice of sugar substitute)
•3/4 cup of skim milk
•1 whole egg
•1 tablespoon of melted butter
Directions
1.Preheat the oven to 400 degrees F (200 degrees C).
2.Grease a 12 cup muffin tin.
3.In a separate medium-sized pot, boil the butternut squash on medium-high for approximately 20 - 25 minutes. Once the squash is tender, remove from the heat and drain.
4.Puree the squash in a food processor (or mash until creamy in consistency).
5.In a large separate bowl, mix together all of the dry ingredients. This includes the whole wheat flour, the baking powder, the salt, the cinnamon and the Brown Sugar Splenda.
6.In a separate medium-sized bowl, whisk the egg, milk and melted butter.
7.Add the creamed squash to the mixed egg, milk and butter. Mix well.
8.Fold the squash mixture into the dry ingredient bowl. Keep folding until the flour mixture is moist.
9.Spoon the prepared batter into the muffin tins, filling each cup about halfway.
10.Place the muffins into the preheated oven and bake for 20 minutes, or until a toothpick put in the center of a muffin comes out clean.
11.Remove muffins from the muffin tin and cool on a wire rack.
Nutritional Information (per serving = 1 muffin)
Calories: 121
Fat: 1.9g
Carbohydrates: 24g
Dietary Fiber: 1g
Protein: 1.9g
Staying in the Sweet Zone: Healthy Desserts
Staying in the Sweet Zone: Healthy Desserts
By Diane Feen Glee Contributor
Updated: Sunday, October 29, 2006
Stella's Berry-Layered Ricotta
1 cup low-fat ricotta cheese
1 handful of assorted berries
1 tsp. raw honey
1 tbsp. slivered almonds
First, layer ricotta approximately 1 inch in a small bowl. Then layer with half of the berries. Repeat steps one and two and top with honey and almonds.
Whole-Wheat Carob Bars
1 cup whole-wheat flour
1 tsp. baking powder
1/2 tsp. butter
1 tsp. vanilla extract
1/2 cup honey
4 tbsp. carob powder
2 tbsp. cocoa powder
1 egg, beaten well
Melt butter in small saucepan over low heat. Add honey and slowly sift in the carob and cocoa powders. Use a wire whisk and blend in the vanilla and egg. Sift the flour and baking powder into the saucepan. Pour into a greased, square pan and bake for 35-40 minutes.
Carob Smoothie
1 cup low-fat milk or milk substitute
1 tbsp. honey
1 tsp. vanilla extract
Crushed ice
Process all ingredients in blender and serve.
By Diane Feen Glee Contributor
Updated: Sunday, October 29, 2006
Stella's Berry-Layered Ricotta
1 cup low-fat ricotta cheese
1 handful of assorted berries
1 tsp. raw honey
1 tbsp. slivered almonds
First, layer ricotta approximately 1 inch in a small bowl. Then layer with half of the berries. Repeat steps one and two and top with honey and almonds.
Whole-Wheat Carob Bars
1 cup whole-wheat flour
1 tsp. baking powder
1/2 tsp. butter
1 tsp. vanilla extract
1/2 cup honey
4 tbsp. carob powder
2 tbsp. cocoa powder
1 egg, beaten well
Melt butter in small saucepan over low heat. Add honey and slowly sift in the carob and cocoa powders. Use a wire whisk and blend in the vanilla and egg. Sift the flour and baking powder into the saucepan. Pour into a greased, square pan and bake for 35-40 minutes.
Carob Smoothie
1 cup low-fat milk or milk substitute
1 tbsp. honey
1 tsp. vanilla extract
Crushed ice
Process all ingredients in blender and serve.
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