Tag Archives: breakfast

Baking with Citrus: Orange Lightening Muffins + Lemon Buttermilk Pound Cake

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This weekend,  I took two recipes I previously posted and made a couple of modifications. These modifications were so well received the boys have almost eaten it all in 24 hours.

Modification one was using the Orange lightening cake recipe and making Orange Lightening Muffins. I made the recipe exactly the same but instead of putting it in the cake tin, I placed it in a muffin tin. I baked them at the same temperature – 325 degrees F, for 30 minutes.

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The second modification was to the Vanilla buttermilk pound cake, making it a Lemon buttermilk pound cake. I switched out the vanilla essence using one lemon.

  • grated zest of 1 lemon
  • heat lemon for 10 seconds in the microwave and add to the mixture the juice from the squeezed lemon.

Everything else was the same including the Lemon icing.

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Week recap and Meal Plan (week 11)

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We are repeating the meal plan from last week, as we ate mostly soup this past week. Why you might ask instead of the wonderful plan we posted…..well, Monday at breakfast, hubby’s middle back tooth broke and on Thursday had it extracted, ready for an implant in 6 months time. He is doing fine, thankfully.

So, here are the meals (once again) we are trying this week:

DAY BREAKFAST DINNER EXERCISE
Saturday Egg + Fruit ^Split Pea and Ham Soup (slow-cooker)
Sunday Oatmeal + Banana + Almond Butter + Soy Milk Creamy Vegetable Shepherds Pie 3-4 Mile Walk
Monday Granola + Fruit + Soy Yoghurt Eggplant, herb and feta patties + Salad
Tuesday Berry + Banana + Spirulina Smoothie Stir Fried Curry Brown Rice + Cashews *
Wednesday Oatmeal + Banana and Almond butter Tomato, Onion + Goat Cheese Tart (Gluten free crust) + Salad (replacing zPizza this week)  3-4 Mile Walk
Thursday Granola + Fruit + Soy Yoghurt Gluten-free Spaghetti + Broccoli, herbs + hazelnuts crumbs
Friday Berry + Banana + Spirulina Smoothie Vegetable Biryani *  3-4 Mile Walk

* Some ingredients will be pre-made/pre-cooked, for example a batch of brown rice

Now, hopefully my car is ok…..the engine light came on so, I am taking it to the mechanic this week. I am thinking I just need a new petrol (gas) cap as it keeps loosening. But who knows 😉

Stay tuned…Next week, I plan to start including a grocery list, we are keeping on track to spending ~$70-$80 a week on groceries.

Blueberry Muffins

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These blueberry muffins are a family favorite and they work for breakfast, snack or dessert. The recipe is from “Essential Vegetarian Cookbook” by Rachel Carter.

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Ingredients

3 cups flour
1 Tbsp baking powder
3/4 cup brown sugar
125 g butter, melted
2 eggs, lightly beaten
1 cup milk
1 cup blueberries
icing sugar (powder sugar)

Pre-heat oven to 415 degrees F (215 degrees C). Sift the flour and baking powder into a bowl. Add the brown sugar. In another bowl, lightly beat the eggs, add the milk and butter. Add the liquids to the flour mix and mix until just combined. Add the blueberries.

Spoon the batter into a greased muffin tin. Bake for 20 minutes or until skewer comes out clean. Place muffins onto a tray to cool. Serve with a coat of icing sugar.

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