Butternut Squash Muffins

Butternut Squash Muffins
(File Photo)

 

Two nights ago we enjoyed yummy Butternut Squash at dinner. After dinner there was about a 1/2 Cup of the mashed veggie left in our veggie dish. It was enough of the veggie to bake a batch of Butternut Squash Muffins in the next day or two. That day was today! I am using a File Photo above, but the muffins are now cooling on a cooling rack. They are delicious with either currants or raisins. 

**Because of the high cost of Eggs these days, I used 1 Whole Egg instead of 2 Egg Whites when preparing these muffins.

It is an easy recipe! Usually, after baking and cooling, 4 of the Muffins are packed away, labeled and placed in our freezer to enjoy in a few weeks. They are a great treat to find tucked away in our freezer on another day.

Click here for my recipe, so you can bake a batch too!

Enjoy!
Yummy!

 

Raisin Zucchini Muffins

A Raisin Zucchini Muffin
(File Photo)

It's the weekend! A weekend in late January when our local grocery store had some fine looking Zucchini in the Produce Department. Very quickly a memory of freshly baked Zucchini Muffins popped into my mind.  To be specific- Zucchini Muffins with Raisins.  Yum!  Not since that "buy local" veggie was available at road side stands this past summer have I baked a batch.

Well, that changed today.  A double batch is now baking in my oven and the aroma in my kitchen is beginning to make me hungry.  I baked a double batch.  There will be Raisin Zucchini Muffins located in our freezer tomorrow, too.  

Click here for the recipe. 

When you also find some "fine looking" Zucchini in your grocery store's Produce Department, bake a batch of these very tasty treats!

Enjoy!
Yummy!          

The Month of Blueberries!

Fresh Local Blueberries!

The month of July is the month of blueberries!  Blueberries that are locally grown and available at farmers' markets and also ready to be purchased at roadside stands.  After the "buy local" freshly picked blueberries are purchased it is a tradition for me to prepare many of them to store in freezer bags and place the labeled/ dated bags in our freezer.  I always appreciate just reaching into our freezer to take out a bag to defrost during the colder months of the year.

Blueberry Buttermilk Pancakes

Not all of the juicy blueberries find their way into our freezer.  A batch of Blueberry Buttermilk Pancakes are always prepared that week and enjoyed for breakfast! It is a favorite breakfast here. I have been making these pancakes for so many years!  Click here for recipe.  Oh, there are definitely extras.  Those extras are placed in the freezer for quick breakfasts on other mornings.  Reheating the pancakes in the microwave is so easy on a busy morning.   

Another treat is to bake a batch of Yummy Blueberry Muffins!  Yummy definitely is a great description for these muffins!  Click here for recipe.  A fresh muffin or two really hits the spot.  After they cool, a few muffins also find a spot in the freezer.  It is a nice surprise to find and defrost a few weeks later.

Yummy Blueberry Muffins

Fresh local blueberries are just delicious!  Delicious for snacking, for adding to cereal and also to use when baking.  Do you purchase fresh local blueberries?

Enjoy!
Yummy!

                

Yummy Blueberry Muffins

Yummy Blueberry Muffins!
(File Photo)

Yesterday, baking a batch of Yummy Blueberry Muffins was on my agenda.  In the summer when the local fresh blueberries are "in season" my "to do" list includes purchasing/ cleaning/ and freezing the local berries.  Then, whenever blueberries are needed for a recipe, I reach into our freezer and take out a bag.  The day before a bag of frozen blueberries is needed it is placed in our fridge to defrost overnight.   

Yummy Blueberry Muffins is a dessert that is easy to prepare and tastes so good.  After they are baked there is always a "taste test"!  That is a great excuse to enjoy a warm muffin.  My recipe makes 22- 23 muffins, so half of them are always saved to enjoy in the next few days.  The other half?  They are placed in freezer bags and into the freezer they go.  It is a great treat to find them in a few weeks.   

I have been baking these muffins for so many years!  A small amount of cinnamon adds to the delicious taste.  They are definitely a family favorite!

Click here for the recipe!  If you do not have frozen blueberries in your freezer, purchase a container of fresh blueberries to bake a batch!

Enjoy!
Yummy!   

Banana Cinnamon Chip Muffins

Banana Cinnamon Chip Muffins

A few months ago I tasted Cinnamon Chip Bread.  The name sounds interesting and let me tell you each bite of this bread was just... delicious.  The Cinnamon Chips have that bit of pizzazz whenever your taste buds discover even a bit of one chip!  I had read recipes that contained this "mystery" ingredient, but had never been able to purchase a bag in the grocery stores.  Well, that changed!  Yes!!  Woohoo!!!  I could not wait to bake a goodie using them.  This led to an old recipe I posted years ago, Banana Crumb Muffins.   I used the batter recipe for this Cinnamon Chip variety.

**There was no need to make a "crumb topping" here, so I did not.  However, I did sprinkle a small amount of granulated Sugar on top of each muffin before baking.

The batter for the muffins was prepared with the addition of 2 Tablespoons of Cinnamon Chips.  I did not want to overwhelm my recipe, so I used this small amount.  When putting the batter in the muffin liners, there were plenty of chips for each muffin. 

While these muffins were baking, my entire home smelled Cinnamon!  Yum!  These muffins are so good!  I did learn that they do not freeze well.  That's no problem, because 12 muffins do not last long.     


Banana Cinnamon Chip Muffins

Oven Temperature:  375°F     Baking Time:  18- 20 Minutes
Yield:  12 Muffins

Ingredients:

1 and 1/2 Cups Flour
1/2 Cup Sugar
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 Tablespoons Cinnamon Chips
2 large overripe Bananas
2 Egg Whites- slightly beaten
4 to 5 Tablespoons Milk (I use Soy Milk.) 
1/3 Cup Olive Oil for baking & sauteing

Method: 

1. Combine Flour, Sugar, Baking Soda, Baking Powder and Salt in large mixing bowl.
2. Add 2 Tablespoons Cinnamon Chips.
3. In another bowl mash the 2 Bananas.
4. Add 2 Egg Whites and beat mixture with a whisk.
5. Add Olive Oil + Milk to Banana/ Egg Whites mixture and whisk together.
6.  Stir Banana mixture into Flour mixture until combined.
7. Spoon batter into the 12 muffin liners.
8. **Optional:  Sprinkle a small amount of sugar on top of each muffin.
9. Bake in a preheated 375°F oven for 18- 20 Minutes or until cake tester comes out clean.
10. Remove from pan & cool on wire rack.

Cinnamon Chips are a new ingredient to me, but one I will always keep in my pantry from here on!  Amazing how much pizzazz these Banana Cinnamon Chip Muffins have.

Enjoy!
Yummy!

Banana Cornmeal Pancakes

Banana Cornmeal Pancakes
(File Photo)

O.K., I admit it!  I wrote this post for me.  That's right.  Banana Cornmeal Pancakes are so easy to prepare- especially if you use a box of "Jiffy" Corn Muffin Mix.  That is one of the few "mixes" that I use when baking/ cooking.  It's probably totally comfort food for me.  Growing up my mom always used this mix for Cornmeal Muffins.  Now, I use this mix for pancakes that are banana flavored.

In the past the recipe for the Cornmeal Pancakes was printed on the box.  However, times have changed.  It's no longer visible- at all.  So, I always google to locate it.  I always seem to forget the amount of Milk needed.  For this reason I am writing this post!  For me & also for all of you who just may try it!

My Substitutions:

• Soy Milk for the Milk  

• 2 Egg Whites for 1 Whole Egg.   

• Olive Oil for sauteing & baking for melted shortening.

Banana Cornmeal Pancakes

Ingredients:
1 whole ripened Banana, mashed
2 Egg Whites, beaten
1/2 Soy Milk
2 Tablespoons Olive Oil for baking & sauteing
1 pk. Jiffy Corn Muffin Mix

Method:

1. Combine mashed Banana & beaten Egg Whites.
2. Add Soy Milk + Olive Oil.
3. Combine with 1 pkg. Jiffy Corn Muffin Mix.  Stir well.
4. Use about 1/2 cup batter for each pancake, more if desired.
5. Place batter on hot griddle, turning over when brown.

This morning we enjoyed this pancakes.  When I prep them again, I will not need to google the amount of Milk! Woohoo!

The extra pancakes???  Oh, I always freeze them.  Place in a sandwich bag & then in a Ziploc Freezer Bag.  Label/ date & freeze.  They are so tasty on a busy morning- after heating in the microwave!

Enjoy
Yummy!

Butternut Squash Raisin Muffins

~Butternut Squash Raisin Muffins~

We have a few packages of Butternut Squash in our freezer!  Ah, just a very few.  It's the veggie that we purchase in autumn from Meadowbrook Farm.  After bringing the bushel home the next step is to steam/ mash/ package/ label/ freeze it to enjoy during the other months of the year.  Yesterday, while we were enjoying this yummy orange colored veggie during dinner I decided to save out 1/2 of a cup.  I had Butternut Squash Muffins on my mind.  The yummy muffins that most people think about & enjoy in autumn.  Why wait for autumn in 2017?  These light muffins with Raisins are also  flavored with Cinnamon, Nutmeg & Cloves.  They taste so good any time of year & during the winter they are a great treat.

Looking outside, the snow in our yard has certainly melted!  Streets & sidewalks are clear.  That makes taking the daily walk outdoors so easy!  After returning from the walk, the Butternut Squash Raisin Muffins were soon baking in the oven!  Yum!         

Butternut Squash Raisin Muffins
Oven:  400°F
Time:  20- 22 Minutes
Yield:  12 Muffins

Ingredients:
1 and 1/2 Cups Flour
1/2 Cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Ground Cloves
2 Egg Whites (or 1 Whole Egg)
3/4 cup Soy Milk (can be 1%, 2% or Whole Milk)
1/4 Cup Olive Oil for baking & sauteing
1/2 cup Butternut Squash cooked & mashed 
1/4 cup Raisins

Method:

1. Preheat oven to 400°F.
2. Line muffin pan with liners.
3. Combine the first 7 dry ingredients in a mixing bowl. Stir to mix.
4. Separate Egg Whites & place in small bowl & beat with a fork. 
5. Add Soy Milk & Olive Oil to small bowl. Combine.
6. Add mashed Butternut Squash to liquid mixture, combine.
7. Pour liquid ingredients into dry ingredients.
8. Add Raisins.
9. Mix all ingredients together until moistened.  Batter may be lumpy.
10. Fill muffin liners.
11. Bake 20- 22 Minutes in 400°F oven until muffins are lightly browned on top.
12. Remove muffins from pan immediately.
13. Cool on racks.

After these muffins cooled for about 10 minutes, suddenly 1 was gone from the rack!  You guessed it.  My Hubby walked into the kitchen.  :)

Will you be baking a batch of these muffins?

Enjoy!
Yummy!

 
  

Raisin Easy Cheesey

Raisin Easy Cheesey

Ah, you're biting into a toasted English Muffin breakfast sandwich & suddenly the taste of a raisin and cheese hit your taste buds.  Add an egg to that.  Yes, it's a Raisin Easy Cheesey.  This is a very quick breakfast to make on a weekend morning.  You have the toaster/ toaster oven and a small frying or saute pan, so you're in business.  Now, find your "short order cook" skills! 

There's no need to stop into a breakfast shop & order one of these tasty breakfasts!  Add Raisin English Muffins & sliced cheese to your grocery list.  Chances are the eggs are in your fridge.  Breakfast does not need to be difficult to prepare to be so yummy!      


Raisin Easy Cheesey  

Ingredients:
Eggs
Raisin English Muffins
Sliced American Cheese - Kraft is my choice.

Method:

1.  Split Raisin English Muffins, to toast.
2.  Fry 1 Egg in nonstick frying pan, turning over once.
3.  While Frying Egg, toast English Muffin.
4.  Place 1 slice of American Cheese on 1 half of toasted English Muffin.
5. Top with Fried Egg & then the other toasted English Muffin half.
6. Repeat to make another!

***If you like to use only Egg Whites while preparing breakfast, yes, 2 Egg Whites can be fried rather than 1 whole Egg for each Raisin Easy Cheesey.

***If you do not enjoy the taste of raisins, use Plain English Muffins.

Enjoy!
Yummy!

    

Banana Cornmeal Muffins

Banana Cornmeal Muffins

Many times I've shared my dislike for the taste of bananas.  However, along with my lack of preferring that fruit, I also know that Potassium is an important mineral that's needed in our daily diets!  The reality is that Bananas are a great source & bananas can be purchased easily.  O.K., I get it!  For that reason a bunch of that particular fruit is purchased weekly, sometimes twice per week.  Usually, banana slices are added to my yogurt at lunchtime.  Or slices of an overripe banana are added to Cream of Wheat cereal while it's cooking (directions) on the stove. 

Usually, a box of "JIFFY" corn muffin mix can be found in my pantry.  For me- it's a "comfort food".  My mom always made these muffins.  The other day both the boxed mix & an overripe banana were available.  We enjoy Banana Cornmeal Pancakes, so why not make muffins?  I did!  What a great combo - Banana Cornmeal Muffins!

I followed the directions on the package, BUT did use my substitutions:

• 2 Egg Whites replacing 1 Whole Egg
• Soy Milk replacing Milk

I added:

• 1/4 teaspoon Cinnamon
• 1 mashed Banana

8 golden Banana Cornmeal Muffins were baked!  So tasty!  4 of these yummy muffins were placed in our freezer for another morning.
  
It's taken years, but I seem to be enjoying the taste of that particular fruit!  Never knew I'd say that!  WoW!

The terms "Winter Storm Warning" & "crippling snowstorm" have been broadcasted numerous times today describing the beginning of this week!  Our fridge & our pantry are full & our snow blower is "good to go"!  It will be interesting here in the Northeast!

The Banana Cornmeal Muffins (that are in our freezer) will be yummy tomorrow!   

Enjoy!
Yummy!

         

Banana Cornmeal Pancakes

Banana Cornmeal Pancakes with Turkey Sausages

O.K., that was a surprise this AM!  Snow covering our yard along with no Internet connection!  Out came my iPad with my playlist!  The day needed a bounce, so Pharrell's "Happy" sounded great!   

Yesterday AM it was chilly!  Raindrops fell, but there was a plan!  A break in the drizzles brought - a walk outdoors!  The daily walks have been missed during our cold, snowy winter months.  Sure, the treadmill is second best, but walking outside is just the best! 

There was a "I have no clue what is for breakfast this AM" dilemma.  If I do not know... it is not good.  A quick & easy meal was needed.  In my pantry was a box of the inexpensive "JIFFY" corn muffin mix.  The muffins made with this mix are comfort food from my childhood, so there's always a package in the pantry.  One day I read the side of the box and discovered the Cornmeal Pancakes.  They are so yummy when Egg Whites, Soy Milk, Olive Oil for baking & sauteing, Cinnamon & Nutmeg are used.

There's 1 more addition for me.  2 over ripe Bananas were just waiting in the fruit bowl.  Adding those 2 pieces of fruit after mashing them made for very light Banana Cornmeal Pancakes.  I now only make these pancakes when adding this fruit.

(File Photo)

These pancakes are easy & yummy when substituting:

• 2 slightly beaten Egg Whites for 1 Whole Egg

• Olive Oil (for baking and sauteing) for melted Shortening

• Soy Milk for Milk

And adding:

• 1/8 teaspoon Cinnamon

• 1/8 teaspoon Nutmeg

• 2 mashed over ripe Bananas

If you have extra pancakes- after cooling, place each in a sandwich bag and then place sandwich bags in a Ziploc Freezer Bag.  Into the freezer they go.  These pancakes will be microwaved for breakfast on a busy AM.

Serve these for breakfast one morning.  They are so good! 

Enjoy!
Yummy!

                 

Butternut Squash Muffins with Currants

Butternut Squash Muffins with Currants

"Totally awesome!" was the review of a warm Butternut Squash Muffin after it had cooled for about 20 minutes. 

There has not been much baking going on in my kitchen this past 21/2 weeks.  My "common cold" did not feel ordinary to me!  Friday evening at dinner we enjoyed Baked wild caught Sockeye Salmon, Butternut Squash along with a Baked Potato.   Planning ahead, I'd saved 1/2 cup of the Butternut Squash before it was even placed on our dinner table.

I had plans!  All I could envision was a batch of Butternut Squash Muffins - with currants.  On Saturday my kitchen was filled with the aroma of Butternut Squash, Cinnamon & Nutmeg.  It took little time to place 12 golden muffins on the cooling rack.  Before I knew it, 11 muffins remained.  A warm muffin is a fave with my DH.

After taking pan out of oven, I tip the muffins in the pan. 
Then remove them to place on a cooling rack to cool.

***Egg Whites, Soy Milk, Olive Oil for baking & sauteing are always ingredients in my muffin recipes, any time of year.  This recipe keeps in with the theme of Heart Healthy February!  It's easy, yummy & moisty!  The addition of Currants = Yum!  If & whenever you have a 1/2 cup of Butternut Squash, bake a batch!  Better yet, if you have 1 cup, bake a double batch & freeze most of them to enjoy later. 

***Yes, Pumpkin can be substituted for the Butternut Squash! 

Butternut Squash Muffins with Currants
Oven:  400°F
Yield:  12 Muffins

Ingredients:
1 and 1/2 cups Flour
1/2 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt 
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
2 Egg Whites (or 1 Whole Egg)
3/4 cup Soy Milk
1/4 cup Olive Oil (for Sauteing & Baking)
1/2 cup mashed Butternut Squash
1/4 cup Currants

Method:

1. Preheat oven to 400°F.
2. Place muffin liners in muffin pan.
3. Combine first 6 dry ingredients.  Stir to mix.
4. Separate Egg Whites.  Place Egg Whites in small bowl and beat with fork.  (If using 1 Whole Egg, beat with fork.)
5. Add Soy Milk (Milk), Olive Oil & Butternut Squash to Egg Whites, stir.
6. Pour the liquid ingredients into the dry ingredients.  
7. Add Currants.
8. Mix all ingredients until moistened.  Batter will be lumpy.
9. Fill muffin cups by evenly dividing batter.
10. Bake 20 - 22 minutes in 400°F oven until muffins are lightly browned on top.
11. Remove muffins from pan immediately.
12. Cool muffins on racks.

Currants are a great addition here.  Yes, Raisins can be used, but I prefer the small currants.  These muffins are totally awesome!  :)  

Tonight, Butternut Squash was the veggie at dinner.  After all, it is a fave veggie here!  Can you guess what is now waiting in our fridge???  Much Snow is forecasted for Thursday.  Our snow blower will get more exercise!

Enjoy!
Yummy!

~and

Happy Valentine's Day!!!

                           

Currant Zucchini Muffins

Currant Zucchini Muffins

Did I really write currants?  Oh yes I did!

There were 2 Zucchinis remaining in my fridge, so this past weekend baking moisty muffins was a plan.  My "go to" recipe for these moisty yummy muffins is adapted from Janet Pierce's Zucchini Chocolate Chip Muffin recipe.  A few years ago I discovered it by googling and locating it on allrecipes.com.  I like the flour/ sugar ratio here - twice as much flour as sugar.   Whenever possible when baking/ cooking, I use Olive Oil, Egg Whites (2 Egg Whites = 1 Whole Egg) & Soy Milk, so there are changes.  No chocolate for me, either.  The recipe in hand, I was on my way!  

Raisins are always an ingredient in my Zucchini Muffins.  When I reached for the raisin canister, I discovered that my DH had snacked the day before.  No problem - there always is a Plan B!

Suddenly, I remembered that in my pantry there was an unopened box of currants that I use when baking scones.  The Currants (small Raisins) were added into the batter. What a great substitution!  

Currant Zucchini Muffins - 12 Muffins
Oven Temperature:  350°F

Ingredients:
1 and 1/2 Cups Flour
3/4 Cup Sugar
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Salt
2 Egg Whites, slightly beaten
1/2 Cup Olive Oil, for baking & sauteing
1/4 Cup Milk - I use Soy Milk.
1 Tablespoon Lemon Juice
1 teaspoon Vanilla Extract
1 Cup shredded Zucchini
1/2  Cup Currants

Method:

1. Preheat oven to 350°F.
2. Wash 2 small Zucchini in cold water and dry.
3. Shred Zucchini to measure 1 Cup.
4. In a large bowl combine dry ingredients, stir.
5. In small bowl slightly beat Egg Whites.
6. Add Egg Whites to dry ingredients.
7. Add remaining ingredients.
8. Stir until moistened & combined.
9. Divide batter evenly between 12 muffins cups.
10. Bake 28 minutes or until cake tester comes out clean.
11. Remove muffins from pan and cool on cooling rack.

As the 12 muffins were cooling on the rack, suddenly 1 disappeared!   

They were so good! Currants will now always be an ingredient.  Now, there's a treat in our freezer - a 4 pack of Currant Zucchini Muffins in a Ziploc Freezer Bag.

Enjoy!
Yummy!

Blueberry/ Raspberry Muffins

Blueberry/ Raspberry Muffins

After days of intense heat and high humidity... and rain stopping in, I have not used my oven in a couple of weeks.  The A/C has felt so good.  We've been enjoying grilled fish at dinner time and I've been using the stove top.  Definitely summertime in New England!

Suddenly, Yummy Blueberry Muffins came to mind!  Well, there were no bags of tasty frozen blueberries to be found in our large freezer.  However, 3 combo packages of Blueberries/ Red Raspberries were located.  I remember purchasing a large bag at Costco's during the winter and dividing the contents into Ziploc Qt. sized Freezer Bags.  My supply of our local frozen blueberries usually runs out before the next year's supply is cleaned/ packaged and placed in my freezer.  It's now that time of year!

So, 1 package of the mixed berried was defrosted.  Amazing to me how much fluid needs to be drained from the purchased bags of defrosted berries before using them.  After locating my Yummy Blueberry Muffin recipe, 22 Blueberry/Raspberry Muffins were placed in my preheated oven.   

The batter was swirls of pink containing berries, so I was unsure about the resulting muffins. The result?  Oh, they definitely have a raspberry taste!  I will be using the other 2 packages in my freezer to bake these muffins again.  :)  Yum!

Blueberry/ Raspberry Muffins

Oven Temperature:  375°F
Time:  26 Minutes
Yield:  22 Muffins

Ingredients

1/2 Cup Butter/Margarine
1 and 1/4 Cups Sugar
1 Whole Egg + 2 Egg Whites
2 Cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1/8 teaspoon Cinnamon (optional, but a wonderful addition)
1/8 teaspoon Nutmeg (also optional)
1/2 Cup Milk (can be Soy Milk)
2 - 2 and 1/2 Cups Blueberries & Raspberries combined (fresh or frozen that have been defrosted)

Method

1. Preheat oven to 375°F.
2. Place paper liners in muffin tins.
3. In large bowl cream butter/margarine with Sugar and beat until light.
4. Add Egg + 2 Egg Whites, one at a time, beating well after each addition.
5. Add Baking Powder, Salt, Cinnamon, Nutmeg and 1/2 of Flour.  Beat.
6. Add 1/2 of Milk, beat.
7. Add remaining Flour, beat.
8. Then, add remaining Milk, beat.
9. Gently add in Blueberries & Raspberries.  Stir in with Spatula or large Spoon.
10. Fill muffin cups 3/4 full.
11. Bake 26 Minutes or until muffins are lightly browned.

These are delicious muffins!  My Plan B worked well!  Adding only Raspberries to the batter would also be very tasty.  You will enjoy these!

Enjoy!
Yummy!

***Update:  7/12/13  After storing a few these muffins in an air tight container/ Ziploc bag, the flavors blend and they are oh so yummy!  :)

Strawberry Cornmeal Pancakes

Strawberry Cornmeal Pancakes

With a little Cinnamon & a little Nutmeg!  Oohh, what a great tasting pancake!

There was a quart of fresh Strawberries in our fridge and there was a pkg. of "JIFFY" corn muffin mix in the pantry.  Saturday AM a quick & easy breakfast was needed.  With our current weather of heat and also storms mixed in, our lawn grows quickly.  My DH's plan was to mow the front/ sides and perhaps squeeze in mowing the back.  It all depended on what surprise Mother Nature had for us.

On the side of the "JIFFY" corn muffin mix box is a recipe for Cornmeal Pancakes that I use perhaps once a month - with a few changes.  I substitute:

1. 2 slightly beaten Egg Whites for 1 Whole Egg
2. Olive Oil (for baking and sauteing) for melted Shortening
3. Soy Milk for Milk

I also add:

1. 1/8 teaspoon Cinnamon 
2. 1/8 teaspoon Nutmeg

Usually a mashed Banana is added to the batter.  However, Saturday AM the fresh Strawberries suddenly came to mind.  Adding sliced fresh Strawberries to the batter (on the griddle) makes for very yummy pancakes.  Warmed Strawberry slices combined with Cornmeal is so good!   

The lawn?  Our entire lawn was mowed, so we are all set for a few more days.  The few extra pancakes?  They are in our freezer.  :)

Enjoy!
Yummy!

   

Bran Muffins with Raisins

Bran Muffins with Raisins ready for the freezer!

For the past three weeks baking a double batch of Bran Muffins with Raisins has been on my "to do" list!  It had been a long time, since I'd baked a batch, so a box of All-Bran Cereal was purchased.  No, the name is not enticing nor is it glamorous, but these muffins are just delicious!  This is especially true the day after they are baked.

I use the original recipe that was printed on the Kellogg's All-Bran Cereal box years ago.  Well, with a few changes!  I use Olive Oil for sauteing & baking, Soy Milk and Egg Whites rather than the original ingredients.

One batch yields 12 muffins.  As long as my mixing bowls and cooking utensils are being used, I always bake a double batch and store most of them in the freezer.  These muffins freeze very well!   

Bran Muffins with Raisins

Oven: 400°F
Time: About 25 Minutes
Yield: 12 Muffins

Ingredients:
1 and ½ Cups Kellogg’s All-Bran Cereal
1 and ¼ Cups Milk (Can use Soy Milk)
1 and ¼ Cups Flour
3 tsp. Baking Powder
½ tsp. Salt
½ Cup Sugar
2 Egg Whites
1/3 Cup Olive Oil (for Sauteing & Baking)
¼ Cup Raisins

Method:

1. Preheat oven to 400°F.  
2. In a bowl combine All-Bran Cereal and Milk.  Stir.
3. In another bowl combine dry ingredients and stir.
4. Beat Egg Whites with a fork in another small bowl.
5. Combine Egg Whites and Olive Oil with Cereal/Milk mixture and stir well.
6. Add dry ingredients and Raisins. Stir only until combined.
7. Portion batter into 12 muffin cups.
8. Bake at 400°F about 25 minutes or until muffins are golden brown.        

**When measuring the Sugar, I use a scant less than the required amount, because I am using Raisins - that are already sweet.

These moisty muffins make for a great breakfast treat!  Store in Ziploc Freezer Bags in your freezer.  Defrost overnight or in the microwave!

Enjoy!
Yummy!

  




         

What Happened to the Coffee Pot???

This past Friday AM started out with "What?  The coffee pot is not working?"  O.K., I admit it... I appreciate need a cup of hot, black coffee to start my day.  Every day.  The next best thing sounded good - a cup of Taster's Choice instant black coffee - but it really is just not the same, but it had to do.  My DH & I were delivering "Meals on Wheels" to seniors in town on Friday.  This is a wonderful program in many towns, including mine, where volunteers take turns delivering a noontime well balanced meal to members of the older generation.

It had been a typically busy week and our younger son was coming in that evening for a weekend visit.  A new coffee maker was purchased in the afternoon and there was no time to bake goodies.  However, my search in our freezer yielded a Ziploc Freezer Bag of Yummy Blueberry Muffins!  Woohoo!  Those 6 muffins filled with blueberries were placed on a plate and covered with GladWrap - to defrost.

Covered & Defrosting...

Yummy Blueberry Muffins are so good!  I use 1 Whole Egg + 2 Egg Whites when baking a batch.  If possible, I try to place 1 dozen in the freezer...for occasions such as on Friday.  (Sometimes a dozen finds its way to another kitchen after baking.)  That package in the freezer was a great find!  Nothing like a homemade goodie when one of the guys is in!  Yes, Saturday brought me to find my stove again.  :)

Yummy Blueberry Muffins

Oven Temperature:  375°F
Time:  26 Minutes
Yield:  22 Muffins

Ingredients

1/2 Cup Butter/Margarine
1 and 1/4 Cups Sugar
1 Whole Egg + 2 Egg Whites
2 Cups Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1/4 teaspoon Cinnamon (optional, but a wonderful addition)
1/2 Cup Milk (can be Soy Milk)
2 - 2 and 1/2 Cups Blueberries (fresh or frozen that have been defrosted)

Method

1. Preheat oven to 375°F.
2. Place paper liners in muffin tins.
3. In large bowl cream butter/margarine with Sugar and beat until light.
4. Add Egg + 2 Egg Whites, one at a time, beating well after each addition.
5. Add Baking Powder, Salt, Cinnamon and 1/2 of Flour.  Beat.
6. Add 1/2 of Milk, beat.
7. Add remaining Flour, beat.
8. Then, add remaining Milk, beat.
9. Gently add in Blueberries.  Stir in with Spatula or large Spoon.
10. Fill muffin cups 3/4 full.
11. Bake 26 Minutes or until muffins are lightly browned.

These light muffins taste great all year using drained defrosted Blueberries!  Do you bake & freeze goodies?

Enjoy!
Yummy!

  

Cinnamon Craisin English Muffin Loaves

Cinnamon Craisin English Muffin Loaves

Occasionally it comes to mind...toasting a slice of the English Muffin Loaf recipe published by Fleishmann's ...the aroma of yeast coming from my toaster oven...then eating the delicious buttered slice.  No jam needed here!  So many years ago when my sons were toddlers, I would bake the "Traditional" version loaves with no fruit, rather than purchase English Muffins at the grocery store.

Now, the pressing question for me was...where did I put the recipe?  Last week for some unknown reason, I discovered my long misplaced "recipe box".  Most of the treasured recipes have been rewritten & enjoyed over and over, again.  Some, shared on-line.  However, in that box I discovered the recipe that I had not used in so many years.  The memories of dough rising in 2 bread pans.  Memories of baking bread, also!        

After locating this lost treasure, my plan...a hearty slice of toasted and buttered Cinnamon Craisin English Muffin Loaf at breakfast the next AM.  Add in an Easy Over Egg!  I had King Arthur Unbleached Bread Flour + also Yeast, so I was good to go.  Yes, Cornmeal could be sprinkled in the pans that were sprayed with PAM and also sprinkled on top of the dough...but flour would have to do - I had no Cornmeal!  Dried Cranberries were not easily available when this recipe was printed by Fleishmann's. I used the Pecan/ Raisin recipe and substituted Craisins for those two listed ingredients and added Cinnamon.  I also used 1/2 teaspoon less Salt than the recipe stated. My heavy duty KitchenAid Mixer was ready! 

The stiff dough was divided into 2 oval pieces before placing in the PAM sprayed, floured bread pans.  A dish towel covered the bread pans, while the dough rose for the 45 minutes.  After baking & cooling, the loaves were cut into slices.  Definitely some slices were saved for breakfast the next AM!  Most of the slices were placed in individual sandwich bags and then Ziploc Freezer Bags - and into our freezer.  These slices are really yummy! 

Cinnamon Craisin English Muffin Loaf
                                            inspired by Fleishmann's Yeast

Yield: 2 Loaves, cut into slices when cooled   
Oven Temperature:  400°F

Ingredients:

6 Cups King Arthur Unbleached Bread Flour
2 packages Active Dry Yeast
1 Tablespoon sugar
1 & 1/2 teaspoons Salt
1/4 teaspoon Baking Soda
1/2 teaspoon Cinnamon
1 Cup Craisins

2 Cups Milk - I used 1% Milk.
1/2 Cup Water

Additional 1 teaspoon Flour or Cornmeal

Method: 

1. Spray 2 Bread Pans with PAM.
2. Sprinkle with Flour or Cornmeal.
3. Place 3 Cups Flour in bowl.
4. Add remaining dry ingredients and combine well.
5. *Heat Milk + Water until very warm.  (120° - 130°F)
6. Add heated liquid to dry ingredients.
7. Beat well.
8. Slowly stir in remaining Flour - 1/2 cup at a time.
9. Divide stiff dough into two balls.
10. Reshape into 2 ovals and place 1 in each bread pan.
11. Sprinkle additional Flour or Cornmeal on top.
12. Cover bread pans with clean dish towel.
13. **Let rise in a warm place for 45 Minutes.
14. Preheat oven to 400°F.
15. Stagger pans in oven and bake 25 Minutes at 400°F.
16. Remove from pans and cool on wire rack.
17. After cooling, cut into slices.
18. Store.  Freeze extra slices.  

*Liquid ingredients must be between 120° - 130°F.  Use thermometer to measure temperature.

**It was a chilly winter day.  To give the dough the opportunity to rise, I turned my oven on to 350°F for 5 minutes.  Then, turned the oven off.  The dough filled pans covered with a dish towel were placed on my stove for 25 Minutes.  Before preheating my oven to 400°F to bake the loaves, I repositioned the 2 pans - off the stove and onto my counter near the side of my stove.  The dough rose, as expected in 45 minutes!

***The dough is very stiff.  When adding the additional 3 cups Flour, it may need to be stirred in by hand. My KitchenAid Mixer worked great.

While the English Muffin Loaves baked, the aroma of yeast filled my home.  This definitely brought back  memories of baking bread using R2D2 (the name my sons gave to my bread machine)!  Time to bring out R2D2!  Sweet! 

Enjoy!
Yummy!

       

A Blueberry Weekend!

It was my kind of weekend! No, I never did sit in front of my Janome to work on the pillow shams.  No, our sons did not unexpectedly drop in nor did I get a dose of culture at a museum.  This kind of weekend involved "elbow grease" and it's a weekend that occurs every year each summer.   It's Blueberry season!  When the local blueberries are ripe, it's time to make Blueberry Freezer Jam!  Yum!  Currently, 2 batches are sitting undisturbed on our Dining Room table.  Yesterday was a HHH kind of day and as I was stirring the crushed Blueberries, Sugar, Lemon Juice and Certo, I thought back to the "old days" when stirring jam over a hot stove was my only option.  On  these HHH days I rarely heat the oven to bake. Needless to say Freezer Jams are my way to prepare jams. Recipe link.

Blueberry Freezer Jam

After purchasing my supply of Blueberries on Saturday, many pints were cleaned, packed, labelled and stored in our large freezer.  It's wonderful to defrost a Ziploc Freezer Bag of Blueberries to bake Yummy Blueberry Muffins in the frigid colder months.  Recipe link.

Yummy Blueberry Muffins
(File Photo)

Oh definitely Blueberry Buttermilk Pancakes were served for breakfast yesterday AM!  Recipe link.  It's great to have the extra pancakes in the freezer to enjoy for breakfast on other mornings!  There are also Blueberries for snacking!  

This past weekend was a Blueberry Weekend!  Do you enjoy Blueberries?

Enjoy!
Yummy!

                  

Banana Cornmeal Pancakes

Ready to be flipped over!

The sun was shining brightly Monday AM.  It was time for breakfast and we were starved!  Opening the fridge and then the freezer door quickly revealed that any of the "stashed" breakfast goodies were...well...GONE!  What were we thinking?  Easter weekend was filled with many good chats, much FuN laughter and many hearty appetites.

Looking over to the Banana Bowl on the counter there were two overripe spotted bananas!  I knew that one box of "Jiffy" corn muffin mix was waiting to be opened.  This mix for corn muffins makes the best muffins - I've eaten these muffins since my childhood.  NO, not since 1930!  :)  And the pancakes = Yum! 

The instructions are located on the side of the box for easy, tasty pancakes.  There is a bit of substitution and additions going on also when I make the pancakes:

2 Eggs Whites replaces the 1 Whole Egg.
Soy Milk replaces Whole or Low Fat Milk.
Olive Oil for sauteing and baking replaces the melted shortening.
Add 1/8 teaspoon Cinnamon.
Add 1/8 teaspoon Nutmeg.
And 2 sliced Bananas are mashed before adding into the batter.

Banana Cornmeal Pancakes are scrumptious! 
Enjoy!
Yummy!