Summer Comfort Food: Blueberry Bread
August 12, 2010
I have so much going on this week, and it’s the kid’s last week before school starts. I was craving something blueberry, yet comforting, and came up with this recipe for Blueberry Bread. My daughter, Leigh, helped me prepare it, and we decided to add cinnamon and orange zest which actually bumped up the flavor nicely. I tweeted and put a Facebook message while it was cooking in the oven (smelled heavenly), and I received incredible responses. So, here it is!
Blueberry Bread
Prep:
20 minutes
Cook:
1 hour, 15 minutes
Yield:
8 to 10 servings
Ingredients
1/3 cup butter, softened
1 cup granulated sugar
2 eggs
11/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup skim milk
1 tablespoon grated orange zest
11/2 cups fresh or frozen blueberries
1 cup granulated sugar
2 eggs
11/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup skim milk
1 tablespoon grated orange zest
11/2 cups fresh or frozen blueberries
Preparation
1. Preheat oven to 350F.
2. Grease an 8-x 4-inch loafpan
3. In a mixing bowl, beat butter, sugar, and eggs.
4. In a separate bowl, combine flour, baking powder, cinnamon and salt. Stir into egg mixture alternating with milk. Fold in orange zest and blueberries. Pour into prepared pan.
5. Bake in preheated oven 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes.
2. Grease an 8-x 4-inch loafpan
3. In a mixing bowl, beat butter, sugar, and eggs.
4. In a separate bowl, combine flour, baking powder, cinnamon and salt. Stir into egg mixture alternating with milk. Fold in orange zest and blueberries. Pour into prepared pan.
5. Bake in preheated oven 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes.
4 Responses to “Summer Comfort Food: Blueberry Bread”
marla {family fresh cooking} says:
August, 17 2010at 09:34 am
I bet this satisfied your cake & blueberry craving! It looks delicious :) xo
Shannon says:
August, 23 2010at 11:35 am
This looks amazing. I love your site and can't wait for you cookbook!
Amy says:
August, 23 2010at 11:34 am
I made this over the weekend and it was the best Blueberry Bread recipe I have tried!
Maria says:
August, 14 2010at 03:04 pm
Love this recipe!
Leave a Reply
Big Exciting News: My Upcoming Cookbook
July 26, 2010
I have some big news. Very big news!!! For those of you who have not heard, I am working on a cookbook, and the manuscript is due September 15th. It is more work than I ever imagined, and I can’t thank my kids, family and friends enough for their understanding during this busy time.
It is a very “big” book. When I say “big”, I mean it. 400 recipes. The book will be out spring 2011. It is a very exciting time, and I couldn’t have done any of this everyone’s awesome support. I cannot thank you enough.
I will blog more about it in the coming months. Stay tuned . . .
18 Responses to “Big Exciting News: My Upcoming Cookbook”
Christine says:
July, 28 2010at 09:38 am
Thank YOU, Alison -- greatly appreciated!
Caroline says:
July, 26 2010at 01:50 pm
The picture looks fabulous, will that be the cover shot?
Maria says:
July, 26 2010at 02:52 pm
Congrats!!!
marlynn says:
July, 27 2010at 09:24 am
congrats!!
marla (family fresh cooking) says:
July, 27 2010at 11:45 am
Oh my friend I am so proud of you. I know how much hard work, dedication & commitment it takes to work on such a HUGE project and be a mom. You rock! I can't wait to see & help you promote your book in September :) xo
Chef Chuck says:
August, 01 2010at 11:03 am
That is Great News!! Good Luck :)
Charlotte says:
July, 26 2010at 08:27 am
Congratulations! I just found your blog a few weeks ago and passed it on to my Mom. We have both tried several of your recipes and love it! When do you think the book will be ready for sale?
Alison Lewis says:
July, 26 2010at 08:33 am
Right now the publisher says early spring but I will blog about it more in the coming months. Official book title should be decided this week. Thanks for your support!
Christine says:
July, 26 2010at 09:30 am
Way to go, Alison -- how exciting! Even though I am always searching out recipes on the internet, nothing can compare to having a cookbook on the kitchen shelf. My daughter and I pull them out *all the time* to read and refer to. Looking forward to your cookbook!
Brett says:
July, 26 2010at 09:33 am
400 recipes? Wow! First, congratulations. Second, look forward to it. Third, the pictures of your food always make me hungry.
Alison Lewis says:
July, 26 2010at 09:33 am
Thanks Christine, and thanks for letting me share my recipes on your site http://quickmealhelp.com
Kathy says:
July, 26 2010at 09:44 am
Alison, All of your dedication and hard work is paying off. I can not wait to buy the cookbook. Every recipe that I've tried of yours has turned out perfect and tasty. It's sure to be my future "go-to" cookbook and one that I'll be giving as gifts.
zachary says:
July, 26 2010at 09:58 am
the supject was my idea
and i cant wait till it comes out
love,zachary
Alysa @ Inspired RD says:
July, 26 2010at 02:52 pm
Congratulations! I would like to do a cookbook in the future. I am sure it takes tons and tons of time and work. Can't wait to see it!
Alison Lewis says:
July, 26 2010at 03:22 pm
Caroline, it's one of the options but I haven't heard their final pick yet...
Leigh says:
July, 26 2010at 08:34 pm
I'm so exciting about our book! It's been fun to see all the recipes being tested in our kitchen! Good luck!
Andrea says:
July, 26 2010at 08:36 pm
I'm so excited about your upcoming book! I love your recipes, and I'm a big fan!
DJ Waldow says:
July, 27 2010at 01:14 am
Alison - VERY excited for you! I already knew, but still PUMPED!
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Homemade Strawberry-Blueberry Popsicles
July 23, 2010
My daughter, Leigh and I, were trying to figure out what to do with some fresh strawberries and blueberries. Since it’s been so hot outside (100 degrees today), I thought, how about popsicles? With only 3 ingredients, these Strawberry-Blueberry Popsicles were a home-run. They taste great, especially with chunks of fresh strawberries. Thank you, Leigh, for all of your help making these.
Homemade Strawberry-Blueberry Popsicles
Prep:
25 minutes
Yield:
8 servings
Ingredients
1 (4-serving size) package strawberry-flavored gelatin
1/4 cup boiling water
2 cups fresh strawberries, halved and divided
1 cup fresh blueberries
1/4 cup boiling water
2 cups fresh strawberries, halved and divided
1 cup fresh blueberries
Preparation
1. Dissolve gelatin in boiling water. Stir in 1/4 cup ice cold water. Let cool.
2. Pour cooled gelatin mixture into a blender. Add 11/2 cups strawberries and blueberries; blend until smooth. Gently stir in remaining strawberries.
3. Pour strawberry mixture evenly into 8 popsicle molds or small cups and insert sticks. Freeze at least 8 hours or overnight until solid.
To unmold, rinse under warm water. Lift out carefully.
2. Pour cooled gelatin mixture into a blender. Add 11/2 cups strawberries and blueberries; blend until smooth. Gently stir in remaining strawberries.
3. Pour strawberry mixture evenly into 8 popsicle molds or small cups and insert sticks. Freeze at least 8 hours or overnight until solid.
To unmold, rinse under warm water. Lift out carefully.
4 Responses to “Homemade Strawberry-Blueberry Popsicles”
Kristen says:
July, 24 2010at 08:29 am
We love homemade popcicles! These are gorgeous!
zachary says:
July, 27 2010at 05:23 pm
mom i don't like the blueberry popcicles but i like the other ones
Barbara Bakes says:
July, 23 2010at 11:01 am
What a great, healthy summer treat.
emily says:
August, 05 2010at 09:18 am
these are soooooo yummy! the kids love them....and so do the parents!
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Taste of Summer: Savory Tomato-Basil Pie
July 14, 2010
When I worked at Southern Living Magazine, we tested a lot of Tomato Pie recipes. I have been searching for one without mayonnaise that was lighter, healthier and still tasted great. My assistant, Alatia, told me about one that she made recently. This Tomato-Basil Pie is super easy, and it makes great use of summery fresh tomatoes and basil. My kids said it tasted similar to a pizza, and they loved it. This is a great recipe idea for a party appetizer, light main-dish dinner or lunch. Serve with a drizzle of balsamic if you like. It’s a true taste of summer.
Tomato-Basil Pie
Prep:
15 minutes
Cook:
25 to 30 minutes
Yield:
8 servings
Ingredients
1 (15 ounce) package refrigerate piecrust (see note below)
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
5 slices mozzarella cheese
3 ripe tomatoes, thinly sliced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 teaspoons olive oil
1/3 cup chopped fresh basil
Preparation
1. Preheat oven to 350F.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
2. Unroll 1 piecrust and place in a 9-inch pieplate. Unroll remaining crust and press over bottom crust; gently roll or press crusts together. Fold edges under and crimp. Arrange cheese slices evenly over bottom of crust. Top with sliced tomatoes; sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake in preheated oven 45 to 50 minutes or until crust is golden brown. Let cool 10 minutes. Top with fresh basil and serve immediately.
Feel free to use only 1 crust for a thinner crust. If using only one, bake in preheated oven for only 25 minutes or until golden brown.
3 Responses to “Taste of Summer: Savory Tomato-Basil Pie”
DJ Waldow says:
July, 27 2010at 01:13 am
Alison - VERY excited for you! I already knew, but still PUMPED!
DJ Waldow
@djwaldow
DJ Waldow says:
July, 27 2010at 01:13 am
Oops. That comment was supposed to go on another post!
Elizabeth says:
July, 15 2010at 02:40 pm
Your blog is my ultimate favorite! Thanks for all your incredible creativity
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Special Snack Treat: Chunky Nut and Dried Fruit Granola
July 13, 2010
One of my favorite things to snack on is granola. In town, Big Sky Granola is one of my favorites because it’s chunky like this Chunky Nut and Dried Fruit Granola recipe. I made this for a special treat for my friend who just had surgery, and she took one bite and said, “This granola rocks!” It is as good as it looks and full of wonderful ingredients.
Chunky Nut and Dried Fruit Granola
Prep:
15 mintues
Cook:
1 hour, 15 minutes
Yield:
10 cups
Ingredients
4 cups organic old-fashioned uncooked oats
1 cup unsalted, roasted sunflower seeds, already shelled
1 cup organic whole walnuts
3/4 cup whole natural almonds
1/2 cup flax seeds
1/2 cup butter
1/2 cup honey
1/2 cup lightly browned sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup dried berry mix (or a mixture of dried cranberries, blueberries or cherries)
1 cup dried, chopped apricots
2 tablespoons toasted coconut (optional)
1 cup unsalted, roasted sunflower seeds, already shelled
1 cup organic whole walnuts
3/4 cup whole natural almonds
1/2 cup flax seeds
1/2 cup butter
1/2 cup honey
1/2 cup lightly browned sugar
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup dried berry mix (or a mixture of dried cranberries, blueberries or cherries)
1 cup dried, chopped apricots
2 tablespoons toasted coconut (optional)
Preparation
1. Preheat oven to 275F.
2. In a large mixing bowl, combine oats, sunflower seeds, walnuts, almonds and flaxeed. Set aside.
3. In a small saucepan, combine butter, honey and brown sugar over low heat, and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla, cinnamon and nutmeg.
4. Stir butter mixture into oats mixture, mixing until well coated. Press out firmly onto a large rimmed baking sheet. Bake in preheated oven for 1 hour and 10 minutes or until lightly browned (do not stir during baking). Let cool completely in pan.
5. When granola is cool, bread apart into chunks and stir in dried fruit and coconut, if desired. Store granola in an airtight container up to 5 days.
2. In a large mixing bowl, combine oats, sunflower seeds, walnuts, almonds and flaxeed. Set aside.
3. In a small saucepan, combine butter, honey and brown sugar over low heat, and cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla, cinnamon and nutmeg.
4. Stir butter mixture into oats mixture, mixing until well coated. Press out firmly onto a large rimmed baking sheet. Bake in preheated oven for 1 hour and 10 minutes or until lightly browned (do not stir during baking). Let cool completely in pan.
5. When granola is cool, bread apart into chunks and stir in dried fruit and coconut, if desired. Store granola in an airtight container up to 5 days.
11 Responses to “Special Snack Treat: Chunky Nut and Dried Fruit Granola”
Jon Lewis says:
July, 13 2010at 03:49 pm
This was the best. Had it as a snack last night and for cereal this morning. It is so addictive that it needs to have a warning label.
Alison Lewis says:
July, 13 2010at 12:39 pm
Yes, the pottery is my all time favorite and is made in Alabama where I'm from. Here's the link http://www.earthbornpottery.net/
Christine says:
July, 13 2010at 12:32 pm
This looks fabulous -- can't wait to try it. Beautiful serving bowl!
Alison Lewis says:
July, 13 2010at 10:11 am
Did you try it in the package or fresh out of the oven? There's a huge difference.
Alison Lewis says:
August, 01 2010at 07:35 pm
I love the idea of using coconut oil. Let me know how it turns out!
Caroline says:
July, 13 2010at 08:54 pm
I love the chunks! Makes it perfect treat for snacking. Homemade granola is WAY better than store-bought, you can control the sugar and fats.
Marci says:
July, 13 2010at 10:06 am
I just blogged about Big Sky Granola today. Just discovered it in Houston. Wanted to like it, but didn't. Maybe I'll try your homemade one and freeze it. I like that it doesn't have oils.
gaea says:
August, 01 2010at 05:47 pm
Hi from Cullman county, AL. what about using coconut oil rather than butter? I have been searching for a Big Sky-like granola recipe when I found your blog here.. for sure we save at the store, and also is much more environment friendly doing without the plastic bags. sounds really good will be trying it out with coconut oil soon as I get flax seed from store.
Thanks in peace ~
Maria says:
July, 13 2010at 03:58 pm
Great snack or breakfast!
marla (family fresh cooking) says:
July, 13 2010at 05:42 pm
Your chunky nut granola is loaded with all kinds of greatness! Just the way I like it. Your friend is lucky to have you cooking for her :) xo
The Food Hunter says:
July, 14 2010at 11:05 am
I love chunky granola...this looks delicious.
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Blueberry Muffins with Cinnamon-Crumb Topping
June 29, 2010
Last weekend, my kids went blueberry picking at Petals from the Past while I was in Park City at EVO. When I got off the plane (at almost midnight), I came home to a refrigerator full of fresh blackberries, blueberries and Chilton County peaches. I was so excited to have the freshness of summer at my fingertips after a long day of traveling. My daughter, Leigh, and I made blueberry muffins the next day and chose to make some with Greek yogurt (I love Fage) and a cinnamon crumb topping. Needless to say, 2 days later, they are all gone.
Blueberry Muffins with Cinnamon Crumb Topping
Prep:
20 minutes
Cook:
20 minutes
Yield:
1 dozen muffins or 24 mini muffins
Ingredients
3 cups all-purpose flour
11/2 cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1/3 cup vegetable oil
1 (6 ounce) container nonfat Greek yogurt
2 eggs
2/3 cup skim milk
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened slightly and cubed
11/2 teaspoons ground cinnamon
11/2 cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1/3 cup vegetable oil
1 (6 ounce) container nonfat Greek yogurt
2 eggs
2/3 cup skim milk
2 cups fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened slightly and cubed
11/2 teaspoons ground cinnamon
Preparation
1. Preheat oven to 400F. Grease regular size (or mini) muffin cups, or you can line with muffin liners (see baking time below).
2. Combine 3 cups flour, 11/2 cup sugar, salt and baking powder in a large bowl. In a separate bowl, combine oil, yogurt, eggs and milk. Add oil mixture to flour mixture, stirring gently. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 11/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake in preheated oven for 20 minutes for regular-size muffin (or 13 minutes for mini muffins), or until done.
2. Combine 3 cups flour, 11/2 cup sugar, salt and baking powder in a large bowl. In a separate bowl, combine oil, yogurt, eggs and milk. Add oil mixture to flour mixture, stirring gently. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 11/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake in preheated oven for 20 minutes for regular-size muffin (or 13 minutes for mini muffins), or until done.
8 Responses to “Blueberry Muffins with Cinnamon-Crumb Topping”
Cookin' Canuck says:
June, 30 2010at 02:57 pm
What a great thing to come home to! Your daughter is absolutely adorable - love her freckles and these muffins would be perfect with a cup of tea.
Jon Lewis says:
June, 29 2010at 03:39 pm
We actually went peach picking at Culp fruits, but they wouldn't let us pick them because of some festival. But, we bought some, and they were incredible. Sometimes, it is surprising what fresh fruit you can get right around the corner.
Jamie Cooks It Up! says:
June, 29 2010at 04:08 pm
Looks like a lot of fun! Wish we had a local place to pick blueberries. Super nice to meet you at the Conference. Glad you had a safe trip home.
~Jamie
Amy Nabors says:
June, 29 2010at 06:23 pm
Thank you for this recipe! I just bought some blueberries at our local farmer's market and was planning on making some muffins with them this week. I'm going to try this recipe instead of the one I had planned.
Alison Lewis says:
June, 29 2010at 08:13 pm
Jamie, it was great meeting you! Amy, these really are delish!
Alison Lewis says:
June, 29 2010at 08:14 pm
Thank you Jon, for all the awesome fruit!
Donna Askenazi says:
July, 06 2010at 09:33 am
Alison, We made these last night and now they are gone. Awesome recipe. Wanted to ask why you use greek yogurt in some of your baking recipes? Are you reducing oil/butter by adding it in or does it make the food more moist?
Alison Lewis says:
July, 06 2010at 09:38 am
Glad you liked them. I like it because it adds protein, has no fat and making the result moist without adding additional fats such as oil or butter
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Cool and Crisp: Watermelon-Lime Granita
June 24, 2010
For a refreshing summertime dessert, try Watermelon-Lime Granita. This is so easy and only 3 ingredients. How could you go wrong? Van from Boutwell Studios asked me on a podcast I did recently for Birmingham Magazine what he could do with his leftover watermelon. I thought this was a fabulous recipe to share. It’s so cool and refreshing and the perfect combination of watermelon and lime. My kids loved it!
Watermelon-Lime Granita
Prep:
10 minutes
Yield:
7 cups
Ingredients
7 cups seeded and cubed watermelon
1 (6-ounce) can frozen limeade concentrate
11/4 cup lemon lime soft drink (I used Sprite)
1 (6-ounce) can frozen limeade concentrate
11/4 cup lemon lime soft drink (I used Sprite)
Preparation
1. Process watermelon in a blender or food processor until smooth.
2. Stir together watermelon puree and remaining ingredients. Pour into a large glass bowl or 13-x 9-inch glass baking dish (or tupperware container). Cover and freeze 8 hours, stirring occasionally.
3. Remove from freezer 15 minutes before serving. Stir with a fork and spoon into a glass or serving bowls. Serve immediately.
2. Stir together watermelon puree and remaining ingredients. Pour into a large glass bowl or 13-x 9-inch glass baking dish (or tupperware container). Cover and freeze 8 hours, stirring occasionally.
3. Remove from freezer 15 minutes before serving. Stir with a fork and spoon into a glass or serving bowls. Serve immediately.
2 Responses to “Cool and Crisp: Watermelon-Lime Granita”
Alison Lewis says:
June, 28 2010at 03:11 pm
It really is! I can't thank you enough for making a comment! I wish people would make more comments!
Carla Jean says:
June, 24 2010at 08:01 pm
Alison, this sounds delicious!
Leave a Reply
Healthy Breakfast or Afternoon Snack for Kids and Adults: Pumpkin Muffins
April 20, 2010
We love pumpkin in anything at my house, and these Pumpkin Muffins are my kid’s favorite. I modified this recipe from Ellie Krieger’s recipe from The Food Network. I increased the spices a bit and used allspice instead of cloves. Pumpkin Muffins are perfect for an afternoon snack or quick on-the-go breakfast. These have saved me when we are flying out the door to school in the morning and to sports activities in the afternoon. Also, they are as pretty, and delicious, as they look.
Pumpkin Muffins
Prep:
20 minutes
Cook:
20 minutes
Yield:
12 servings
Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup confectioners sugar, sifted or chopped, toasted pecans
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup confectioners sugar, sifted or chopped, toasted pecans
Preparation
1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
4. Pour the batter into the prepared muffin pan and sprinkle with the powdered sugar or toasted pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. Top with powdered sugar or pecans.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
4. Pour the batter into the prepared muffin pan and sprinkle with the powdered sugar or toasted pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. Top with powdered sugar or pecans.
One Response to “Healthy Breakfast or Afternoon Snack for Kids and Adults: Pumpkin Muffins”
kathryn N. says:
April, 30 2010at 07:59 am
Can you just use 2 C all-purpose flour and no pastry flour?
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Low-Fat Simple Side Dish: Easy Tomato-Feta Salad
April 11, 2010
If you get into a rut of serving the same old tossed salad every night, try this. My kids love this Tomato-Feta Salad. It’s so light, fresh and easy to prepare. Serve it with chicken, pork, shrimp or a burger, and you’ve got a great low-fat side dish.
Tomato-Feta Salad
Prep:
15 minutes
Yield:
4 to 6 servings
Ingredients
2 cups chopped tomatoes or 2 pints cherry tomatoes, quartered
2 garlic, cloves, minced
1 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 small cucumber, peeled, seeded and diced
1/4 cup chopped and pitted kalamata olives
4 ounces reduced feta cheese, crumbled
2 tablespoon chopped fresh parsley
2 garlic, cloves, minced
1 tablespoons chopped fresh basil
1 tablespoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 small cucumber, peeled, seeded and diced
1/4 cup chopped and pitted kalamata olives
4 ounces reduced feta cheese, crumbled
2 tablespoon chopped fresh parsley
Preparation
1. Combine tomatoes, garlic, basil, vinegar and olive oil, tossing gently. Add cucumber, kalamata olives, feta and parsley, mixing well. Serve immediately or store in the refrigerator up to 2 days.
No Responses to “Low-Fat Simple Side Dish: Easy Tomato-Feta Salad”
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Light, Delicious Breakfast Idea: Blueberry-Orange Muffins
April 07, 2010
It’s hard to believe that my three kids rarely ever eat cold cereal for breakfast. Maybe, it’s because I spoil them (most likely my fault). I love new breakfast ideas that are great for breakfast on the go (our mornings are pretty hectic). These Blueberry-Orange Muffins are ideal because they are easy to make, so healthy and yummy, and they even make a great afternoon snack. Feel free to use cranberries instead of blueberries and all-purpose or whole wheat flour.
Blueberry-Orange Muffins
Prep:
20 minutes
Cook:
15 minutes
Yield:
16 servings
Ingredients
2 cups whole wheat or all-purpose flour
3/4 cup sugar, divided
11/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
3/4 cup orange juice (about 1 large orange)
1/4 cup canola oil
1 large egg, lightly beaten
2 cups coarsely chopped fresh blueberries or cranberries (about 8 ounces)
1/3 cup chopped walnuts or pecans, toasted
Cooking spray
3/4 cup sugar, divided
11/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 teaspoons grated orange rind
3/4 cup orange juice (about 1 large orange)
1/4 cup canola oil
1 large egg, lightly beaten
2 cups coarsely chopped fresh blueberries or cranberries (about 8 ounces)
1/3 cup chopped walnuts or pecans, toasted
Cooking spray
Preparation
1. Preheat oven to 400°.
2. Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
3. Combine orange rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in blueberries and nuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.
2. Lightly spoon flour into dry measuring cups; level with a knife. Set aside 1 tablespoon sugar. Combine flour, remaining sugar, baking powder, salt, and baking soda in a large bowl; make a well in center of mixture.
3. Combine orange rind, juice, oil, and egg in a small bowl, stirring well with a whisk. Add to flour mixture, stirring just until moist. Fold in blueberries and nuts. Spoon batter into 16 muffin cups coated with cooking spray. Sprinkle evenly with reserved sugar. Bake at 400° for 15 minutes or until the muffins spring back when touched lightly in center. Run a knife or spatula around outer edge of each muffin cup. Carefully remove each muffin; place on a wire rack.
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