Bran Muffins

We love a good muffin, don’t we? But, I am big on counting calories, and a muffin can be loaded with calories. With this recipe, the goal was healthy, good taste, fiber, and low calorie. I think is hits the mark, it can be a good start for your morning or a great snack. Don’t expect a lot of sweet, there is no sugar added. The flavor comes from the hardiness of bran, a hint of molasses, cinnamon, and little bit of chocolate here and there.
One muffin has 145 calories, 5g fiber, 2.6g fat, 30.7g carbs.

Bran Muffins

Bran Muffins II

1¼ cups All-Bran cereal
2/3 cup milk (I use unsweetened vanilla almond milk)
1/4 cup unsweetened applesauce
1 egg
2 Tbl molasses
1/2 tsp vanilla
3/4 cup flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 Tbl mini chocolate chips*

Preheat oven to 350°. Spray 6 muffin cups or add papers.
Stir together All-Bran, milk, applesauce, egg, molasses, and vanilla. Let sit 5 minutes for the bran to softened. Stir together flour, baking powder, cinnamon, and salt. Add dry ingredients to bran mixture and stir just until combined. Stir in mini chocolate chips. Scoop batter evenly into the 6 muffin cups. Bake 20-22 minutes.

*Use 4 Tbl mini chocolate chips for a little more chocolate in your muffins, this increases the calories per muffin to 170. Still good on calories, and more chocolate!

 

Advertisements

Peanut Butter & Banana Oatmeal Bake

This is a delicious way to eat your oatmeal!

Peanut Butter & Banana Oatmeal Bake

Peanut Butter & Banana Oatmeal Bake 1

4 cups old fashioned oats
1½ tsp cinnamon
1 tsp baking powder
1/2 tsp salt
2¹⁄3 cups almond milk (or other milk)
1/4 cup brown sugar
2 tsp vanilla
1/3 cup pure maple syrup
1 tsp fresh lemon juice
3 bananas, mashed
1/2 cup peanut butter, creamy or crunchy

Preheat oven to 375°. In medium bowl, stir together oats, cinnamon, baking powder, and salt; set aside. In large bowl, stir together milk, brown sugar, vanilla, maple syrup, and lemon juice. With electric mixer on lowest setting, mix in bananas and peanut butter. Add oat mixture and mix just until incorporated. Pour mixture into sprayed 13″x9″ baking pan, spread evenly. Bake 20-25 minutes, until set. Serve while hot on a plate or in a bowl with syrup, cream, milk, bananas, raisins, you decide! Leftovers can be kept in an airtight container in refrigerator for 5-7 days and reheated. You can make half a batch and bake in 8″x8″ or 9″x9″ baking pan. Recipe from shelikesfood.com.

Other Breakfast Ideas:

Baked Frittata

Bacon, Tomato, & Cheddar Bake

Breakfast Pizza

Sausage & Potato Breakfast Casserole 2

Harvest Grain & Pecan Waffles

 

 

Mandarin Orange Muffins

Mandarin Orange Muffins, may you have a happy sunny morning!

Mandarin Orange Muffins

Mandarin Orange Muffins 2

1¾ cups flour
2½ tsp baking powder
1/2 tsp salt
1 (11 oz) can mandarin oranges, drained, reserve 1/2 cup liquid
1 egg
1/3 cup oil
1/3 cup sugar

Preheat oven to 400°. In large bowl, stir together flour, baking powder, and salt. In another bowl, stir together the 1/2 cup mandarin orange liquid, egg, oil, and sugar. Add to dry ingredients and stir just until combined. Fold in oranges. Divide batter evenly into six muffins cups sprayed with non-stick spray and sprinkle tops with sugar. Bake 20 minutes or until golden. Makes 6 large muffins.

One Year Ago: Easy Cheesy Breadsticks Easy Cheesy Breadsticks

Two Years Ago: Chocolate Coconut Crunch Cookies Chocolate Coconut Crunch Cookies

Three Years Ago: Lemon Truffle Pie Lemon Truffle Pie

Four Years Ago: Chocolate Cupcakes w/Chocolate Marshmallow Frosting Chocolate Cupcakes with Chocolate Marshmallow Buttercream Frosting

Welsh Cakes

In my home growing up we had æbleskivers because of our Danish roots. These little cakes seem to be a close cousin, the Welsh version of a European pan cake. No special pan is needed as for the æbleskiver, just a griddle or fry pan. A perfect addition to a breakfast, brunch or tea.

Welsh Cakes

           Welsh Cakes 2       Welsh Cakes 3

1¾ cups flour
1 tsp baking powder
1/8 tsp salt
1/4 cup sugar
1/3 cup butter, cold
1/3 cup currants
1 egg, beaten
3-4 Tbl milk or buttermilk

Stir together flour, baking powder, salt, and sugar. Cut in butter. Stir in egg and add one tablespoon of milk at a time until dough just comes together. Roll out on flour surface to 1/4″ thickness. Cut into 2½”-3″ rounds. Heat griddle or pan to medium-low to medium heat, add butter or spray with non-stick spray. Add cakes to pan and cook about 3-4 minutes each side until golden and they have risen slightly. Watch closely to understand the correct heat and cooking time according to your griddle/stove and pan, you want the outside golden and the center cooked through. As cakes come off the griddle, spread with butter and sprinkle with sugar. Makes about 20 cakes.

One Year Ago: Peanut Butter Chocolate Chip Granola Cookies Peanut Butter Chocolate Chip Granola Cookies

Two Years Ago: German Chocolate Pie German Chocolate Pie

Three Years Ago: Banana Chocolate Chip Muffins Banana Chocolate Chip Muffins Scratch

Breakfast Cookies

Grab ‘n’ Go!

Breakfast Cookies

1/4 cup butter, softened
1/4 cup unsweetened applesauce
1/2 cup creamy peanut butter
1/3 cup sugar
2/3 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup flour
1 cup wheat flour
1 cup old fashioned oats
1 cup crushed Total Whole Grain Cereal
1 tsp baking soda
1/4 tsp salt
1/2 cup chopped walnuts
1/2 cup shredded coconut
3/4 cup mini chocolate chips

Preheat oven to 375°. In large bowl with electric mixer, cream butter, applesauce, peanut butter, sugar, and brown sugar. Add egg and vanilla. In medium bowl, stir together flour, wheat flour, oats, Total cereal, baking soda, and salt. Mix dry ingredients into creamed mixture just until combined. Mix in walnut, coconut, and mini chocolate chips. Drop 2″ scoops of batter onto silpat or parchment lined baking sheets. Press down with bottom of glass dipped in sugar to flatten to 3″ in diameter. Bake 7-8 minutes. Makes 32 cookies. 140 calories and 20 carbohydrates per cookie.

One Year Ago: Chocolate Zucchini Bread Chocolate Zucchini Bread

Two Years Ago: Cake Mix Rice Krispie Treats Cake Mix Rice Krispie Treats

Three Years Ago: White Chocolate Macadamia Blondies White Chocolate Macadamia Nut Blondies

Cinnamon Breakfast Biscuits

I’m just messing around this morning in the kitchen as the sun comes shining in. Lovely morning for a biscuit, but with something more!

Cinnamon Breakfast Biscuits

Biscuit Dough:
2 cups flour
1 Tbl baking powder
2 Tbl sugar
1 tsp salt
3 Tbl shortening, butter flavor
2 Tbl butter, cold
1 cup buttermilk, cold

Cinnamon Filling:
2 Tbl sugar
2 Tbl brown sugar
1 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 425°. Stir together flour, baking powder, sugar, and salt. Cut shortening and butter into flour mixture with pastry cutter or two knives until crumbly. Add buttermilk and stir until just barely combined. The less biscuit batter is touched the better. Let dough sit while mixing together filling, stir together sugar, brown sugar, cinnamon and nutmeg. Turn dough out onto well floured surface. Remember, the less handleing the better. Gently roll out to a 9″x12″ rectangle. Sprinkle all the filling evenly on one half, 9’x6″. Fold in half to make a 9″x6″ rectangle. Cut into six 3″x3″ pieces. Transfer with floured spatula to silpat lined baking tray, about 1/2″ apart. Bake 12-14 minutes, until golden brown.

One Year Ago: Apple Butter Cinnamon Chip Sweet Rolls Apple Butter Cinnamon Chip Sweet Rolls

Two Years Ago: Cream Cheese Onion Rolls Cream Cheese Onion Rolls

Three Years Ago: Banana Cardamom Cupcakes Banana Cardamom Cupcakes

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

English Muffin Bread

My husband recently reminded me how much he loves English muffins and said let’s get some. Well, until we get to the store, this will do nicely. Maybe even better!

English Muffin Bread

2 Tbl cornmeal
6 cups flour
2 pkg (4½ tsp) dry yeast
1 Tbl sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water

Spray two loaf pans (8″x4″) with nonstick spray and sprinkle each with 1 Tbl cornmeal. In large bowl, mix together 3 cups flour, yeast, sugar, salt, and baking soda. Put milk and water in microwave and heat until very warm (125°); pour over dry ingredients and beat. Add remaining flour, mixing until stiff batter is formed. Spoon batter into prepared loaf pans, spray fingers with nonstick spray and pat down to make smooth. Cover and let rise in warm place for 45 minutes. Meanwhile, preheat oven to 400°. Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool. Slice, toast, and serve. Recipe from allrecipes.com.

One Year Ago: Lemon Cream Cheese Brunch Cake Lemon Cream Cheese Brunch Cake

Two Years Ago: Chocolate Chip Cream Cheese Cranberry Bars Chocolate Chip Cream Cheese Cranberry Bars

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cinnamon Twist

The heavenly aroma of something cinnamon baking, have a cinnamon twist!

Cinnamon Twist

Dough:
1¼ cups warm water
2½ tsp (1 pkt) dry yeast
1/2 cup sugar
2 Tbl oil
3½ – 4 cups flour
1½ tsp salt

In mixer bowl, sprinkle yeast over warm water.  Add sugar, oil, and 1 cup flour.  Mix until well combined.  Add remaining flour and salt.  Knead.  Let rise until doubled.

Cinnamon Filling:
1/4 butter, melted
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon

Mix filling ingredients together in small bowl.

Divide dough in half. Roll out one half of dough to 18″×8″ rectangle.  Spread half of cinnamon filling over dough.  Roll from long end to long end, pinch seam.  Cut down center lengthwise.  At this point, the two long pieces can be twisted together and put in a circle or cut into shorter lengths and twist for individual portions (see pictures below). Repeat with second half of dough. Cover and let rise until doubled.  Bake in preheated 375° oven for 15-20 minutes.  Frost with cinnamon roll glaze.

         IMG_2860       IMG_2861

      IMG_2869  IMG_2871

Cinnamon Twist Glaze:
1/4 cup butter, softened
1 cup powdered sugar
milk

Mix powdered sugar into butter, add enough milk to make desired glaze consistency.  Spread over cinnamon twists (or put in baggie, snip corner, and drizzle over twists).

Carrot Cake Sweet Rolls

A box carrot cake mix is the beginning for this idea. A carrot cake mix made into sweet roll dough with cinnamon sugar filling and cream cheese frosting, I think they are yummy!

Carrot Cake Sweet Rolls

Carrot Cake Sweet Rolls:
1¼ cups warm water (110°)
1 pkt (2¼ tsp) dry yeast
1 box carrot cake mix
1 Tbl oil
2½ cups flour
3/4 tsp salt
1/4 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1 Tbl cinnamon
1/2-3/4 cup raisins

In bowl of mixer, pour warm water, sprinkle yeast over, then cake mix.  Let sit 5 minutes.  Add oil, flour, salt, and raisins; mix all together.  Knead.  Let rise 1 hour.  Knead lightly again, roll out to 18″x8″ rectangle. Spread butter over dough. Stir together sugar, brown sugar, and cinnamon; sprinkle over butter. Roll up from long end to long end, pinch seam.  Cut into 12 rounds (I use thread, place under dough, cross ends over and pull quickly through dough), put in sprayed 13″×9″ pan.  Cover and let rise until doubled. Bake in preheated 375° oven for 18-20 minutes. Cool to just warm and spread with frosting.

Cream Cheese Frosting:
4 oz cream cheese
1 cup powdered sugar
1/2 tsp vanilla

With electric mixer, whip cream cheese, powdered sugar, and vanilla.

Carrot Cake Sweet Rolls 2Carrot Cake Sweet Rolls 3      Carrot Cake Sweet Rolls 4

One Year Ago: Peanut Butter Fudge Brownies Peanut Butter Fudge Brownies

Two Years Ago: White Chocolate Candy Cane Fudge White Chocolate Candy Cane Fudge

 

Cranberry Cinnamon Coffee Cake

In my opinion, you should never have canned cranberry for Thanksgiving dinner, homemade is best. Here is what you can do with a can of cranberry…

Cranberry Cinnamon Coffee Cake

Cake:
½ cup butter, softened
1 cup sugar
2 eggs
1 ½ tsp vanilla
1 ½ cups flour
1 tsp baking soda
½ tsp salt
1 cup sour cream
1 (14 oz) can whole berry cranberry sauce, stirred

Topping:
1/4 cup brown sugar
2 Tbl sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup chopped walnuts (or pecans)

Preheat oven to 350°. Cream butter and sugar. Add eggs one at a time. Add dry ingredients alternately with sour cream. Spread half the batter in a sprayed 9″×9″ pan. Spread cranberry sauce over batter. Drop spoonfuls of remaining batter over cranberry sauce and spread carefully. Stir together topping ingredients and sprinkle over top of batter. Bake 45 minutes.

One Year Ago: Sweet & Savory Sausage Stuffing Sweet & Savory Sausage Stuffing

Two Years Ago: Pumpkin Gingerbread Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting