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.
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.
I have been seeing a lot of banana bread and nutella recipes. I decided to modify my banana bread recipe so it included chocolate chip and nutella. Boy, it was amazing – very rich though, one slice was enough 🙂
Follow the directions in the Original recipe but add the 1 cup of chocolate chips to the banana mix before adding the dry ingredients. Pour batter into tin as described.
Melt Nutella for 20 seconds on high in the Microwave. Pour the nutella on top of the batter. Use a knife to mix in the nutella slightly into the top of the loaf. Bake as stated in the original directions.
Serving suggestions: Serve warm with whip cream and a coffee
I have brought buttermilk several times over the last month and have thrown it out unused, something I really don’t like doing. This time determined to use it before it expires, I found a great recipe in the Cooking Light Magazine (November 2008) for Vanilla Buttermilk Pound Cake.
The recipe makes two 8×4 loafs, which I iced with a lemon icing. Next time though I would either make a plain butter sugar glaze with the vanilla buttermilk loaf, or switch out the vanilla in the loaf for lemon. Also in my oven, it did not require the full hour of baking.
Ingredients (Vanilla buttermilk pound cake)
3 cups of all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups sugar
3/4 cup of butter (softened)
1 tsp vanilla extract
3 large eggs
1 1/3 cups low-fat buttermilk
Pre-heat oven to 350 degrees F.
Place the first 4 ingredients in a medium sized bowl and whisk. Put aside.
Place sugar and butter in a large bowl. Beat at medium speed until light and fluffy. Add eggs one at a time, beating well after each addition. Add the flour mixture and the buttermilk to the sugar mixture in stages, beginning and ending with flour.
Spoon the mixture evenly into the two greased and lined loaf tins. Bake at 350 degrees F for 60 minutes or until a wooden pick inserted into the center comes out clean.
Cool in pans for 10 minutes. Remove from tins. Cool completely on a wire rack.
Ingredients (Lemon Butter Icing)
1 Tbsp butter, melted
1 lemon (finely grated lemon peel + juice from one lemon)
1 1/2 cups icing sugar (confectionary sugar)
Place butter and lemon ingredients into a bowl
Add the icing sugar in stages, so you can ensure the thickness you want for your icing. Mix together with a knife until blended