Blueberry muffins with sugar on top, could this recipe be any more “comfort food from mom’s kitchen?” Baking is something I don’t do very often because, honestly I’m not the greatest baker. It is an exact science and I’m more of an “add-a-pinch-or-two-more” kind of cook. I will say that I have gotten better at making muffins, so who knows maybe there is hope for me! These babies have a great texture. I can only describe them as the traditional cake-y, dense and sweet muffins you would find at your local bakery. I think the trick is to use sour cream to get just the right texture. The sugar on top is an added touch I remember my mom adding to her chocolate chip muffins when I was a kid. It is crunchy, sweet nostalgia my friends. I recommend doubling the recipe if you are baking for a whole family. You can also get more muffins if you use smaller “cupcake style” baking cups. Just adjust the time if you are using smaller cups so you don’t burn the muffins. I will usually make these on Sunday to enjoy them throughout the week for breakfast, that is if they make it that long! This recipe was inspired by http://www.yammiesnoshery.com. I highly suggest you check out their site. They explain why you need to use the right amount of each ingredient and how it can go wrong if you use too much or too little. I found it very informative.
Makes: about 8 large muffins Calories: 329 per muffin Time: 1 hour
- 2/3 cup granulated sugar
- 1 large egg
- 1/2 cup canola oil
- 1/3 cup milk, I used 2%
- 1 tsp vanilla
- 1 1/4 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
- 1 carton of fresh blueberries
- sugar to top, I did not account for this in the calories because my perfect amount of sugar topping is more than likely different from everyone else’s. Be aware of this if you are counting calories and add what you need.
- Preheat your oven to 375 degrees Fahrenheit and spritz your muffin tin with cooking spray
- Combine sugar, egg, oil, milk and vanilla in a large bowl. Add the flour, salt and baking powder and stir until just combined. Try not to get too crazy mixing as you don’t want to overmix the batter.
- Fold in the sour cream and blueberries being careful not to chop up the blueberries in the process. Continue to fold/mix until the sour cream is just mixed in.
- Place baking cups into your muffin tin and fill each cup leaving about 1/2 an inch to the top. Top each muffin with as much sugar as you think is necessary 😉
- Bake for 25 minutes and remove from oven to check readiness with a toothpick. To do this check just insert a toothpick into the center of each muffin and if it comes out without any gooey muffin residue they are done. If there is gooey muffin residue continue to bake for a few more minutes and perform the check again.
- Serve up with your favorite fruit, yogurt, coffee, or whatever tickles your fancy!
*Photo is an original belonging to me
*Recipe adapted from http://www.yammiesnoshery.com
In trying to get Chance to eat fruits and vegetables I thought it would be genius to essentially lie to him and tell him I dyed these muffins with food coloring. He ate the first one with no problems but the second time around he started noticing the flecks of green. Looks like I need to be more sneaky with this one. Nonetheless my husband and I are loving these and who knows maybe I’ll get my picky little monster to try them once more. You cannot taste the spinach at all and I think this is because the vanilla extract masks the veggie-ish smell overpowering it with sweet vanilla. I thought these tasted like cupcakes so I’ll enjoy every last one!
Makes: 12 muffins Calories: 192/muffin Prep time: 10 minutes Cook time: 20 minutes per batch
- 1 bunch of spinach, pureed (We buy fresh spinach by the “bunch at our store. If this is not an option for you, a bunch is equal to about 2 very large handfuls)
- 1 teaspoon vanilla
- 2 eggs
- 1/4 cup of oil
- 1/2 cup of applesauce
- 2 cups of flour
- 3/4 cup of sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon of salt
- Preheat your oven to 350 degrees Fahrenheit
- In a blender or food processor puree spinach.
- Add the rest of your wet ingredients to the blender/food processor and blend until smooth
- In a separate bowl combine all the dry ingredients and stir it all together.
- Pour the wet ingredients over the dry ingredients and mix until just blended. You don’t want to over mix because that will change the texture of your muffins.
- Spray a muffin tin/mold with cooking spray or full muffin tin with muffin papers and pour batter 2/3 of the way into each cup.
- Bake for 20 minutes and do a toothpick check. If the toothpick comes out clean you’re all set but if it comes out with batter stuck to it you need to add a few minutes of bake time. Repeat toothpick test until it comes out clean.
- Enjoy warm with butter 🙂
*Photo is an original belonging to me
*Recipe adapted from http://www.messforless.net
This past Easter my sister-in-law hosted a beautiful brunch for the family. I volunteered to step out of my comfort zone and bake. When I say I can’t bake I mean that I cannot even slice and bake a Pillsbury cookie roll. So, when I saw the millions of recipes on pintrest I took on the challenge and whipped up some gooey and delicious lemon blueberry sweet rolls. These were a hit! I will admit that the process was time-consuming and my anxiety levels were high (because I ruin everything I bake), but I pulled it off. I know it sounds cliché but if I can do it anyone can. I would describe the taste as sweet and fresh. The blueberries explode in your mouth as you chew and the lemon glaze adds a creamy yet tangy bite to a perfect finish
Calories: 206 per roll
Time: Prep and rise time: up to 3 hours 20 minutes ; Baking time: 30 minutes – Total time approx 4 hours
Ingredients for Dough:
- 2 + 3/4 cups of all-purpose flour
- 3 tbsp granulated sugar
- 1 tsp salt
- 1 packet of instant yeast
- 1/2 cup of water
- 1/4 cup of milk
- 2 + 1/2 tbsp butter, unsalted
- 1 large egg, room temperature
Ingredients for Blueberry Filling:
- 1 + 1/3 cups of frozen blueberries, must be frozen
- 1/4 cup granulated sugar
- 1 tsp cornstarch
Ingredients for Lemon Glaze:
- Juice of 1 large lemon
- 1 cup of powdered sugar
- 2 tbsp heavy cream
Directions : SAVE YOURSELVES FROM PANIC AND MAKE SURE BLUEBERRIES ARE FROZEN, BUTTER IS UNSALTED AND THE EGG IS AT ROOM TEMPERATURE.
- Combine the ingredients for the filling. Gently toss to coat and let sit while preparing the dough.
- Begin preparing the dough. Measure out 1/2 cup of flour and set aside. In a large bowl combine the remaining flour, sugar, salt and yeast until evenly dispersed. Set aside.
- Heat the water, milk and butter together in the microwave in 30 second intervals until the butter is melted and the mixture is hot to the touch. Stir this mixture into the flour mixture. Add the egg, don’t forget this egg must be at room temperature, and only enough of the reserved 1/2 cup of flour to make a soft dough. You will know the dough is ready when it gently pulls away from the bowl and has an elastic consistency.
- On a lightly floured surface knead the dough for 5 minutes. Place dough ball into a clean and lightly greased bowl. Let rest for 10 minutes.
- After 10 minutes as passed, roll the dough out in a 14×8 inch rectangle. Pour the blueberry filling mixture over the dough and gently spread the filling to cover the dough. Spritz your fingers with nonstick spray and roll up the dough tightly. Cut into 12 pieces and place into a lightly greased pan (I used a rectangular aluminum pan so I could take it to my sister-in-law’s house but). Cover the pan with foil and allow to rise in a warm place for 2-3 hours.
- Once the rolls have doubled in size preheat your oven to 375 degrees F.
- Bake rolls for 20-30 minutes, until golden brown on top.
- Prepare the glaze by mixing the glaze ingredients together until smooth.
- Glaze the rolls immediately before serving.
*Photo is an original belonging to me
*Recipe adapted from sallysbakingaddiction.com
Perry is normally the one on breakfast duty when we want more than cereal and toaster waffles, but when he isn’t around I sometimes venture into the kitchen to try new breakfast items with Chance. Chance has recently taken to eating ground beef tacos so I thought I might be able to get him to eat eggs if I made them “taco-style.” We hit the jackpot here people! The first time I made these Chance scarfed down two and asked for two more. We usually have a surplus of eggs in our fridge which is super convenient so just to be stocked I keep tortillas and taco seasoning on hand too. These are super easy to make, and you can even get your little ones involved with the assembly of toppings. Chance provided the rating for these, which he gave 5 stars.
Chance: “Mom where are the little brown pieces?”
Me: “Those are only in the tacos you have for dinner these are breakfast tacos so they are a little different.”
Chance takes a little bite.
Me: “What do you think?”
Chance: “Mom! This is licious’!” (he stuffs both tacos in his mouth) “Can I have more?”
Makes: 4 tacos Calories: 152/ 2 tacos Time: 15 minutes
- 4 small corn tortillas, we get “super soft white corn tortillas” because they have no cholesterol
- 2 tbsp canola oil, you could use vegetable too but we use canola that has no cholesterol
- 2 eggs, beaten (yes, I know eggs are crap for cholesterol)
- 1/2 tsp reduced sodium taco seasoning
- various taco toppings such as cheese, cilantro, sauce, salsa etc… (bear in mind this will add extra calories if you’re counting calories)
- Heat a small skillet over medium-high heat. Add canola oil
- When the oil is hot add the tortillas one at a time and cook for about 30-45 seconds on both sides. Set aside. *NOTE: I usually set a piece of paper towel between the tortillas once they come out of the pan in order to mop up excess oil.*
- After all the tortillas are cooked dispose of any excess oil that may be left in the pan (do not rinse). Pour the beaten eggs into the same pan and scramble until cooked.
- Once the eggs are cooked through sprinkle the taco seasoning over them and shuffle the eggs around the pan until the seasoning is evenly distributed.
- Scoop the eggs onto each of the tortillas and top with your favorite taco extras.
*Photo and recipe are originals of my own. Please feel free to share this recipe but if you post it on another blog please give credit where it is due.
Tis the season for all things pumpkin! This is my favorite time of year and I could not resist baking something sweet to kick off the -BER month season. I’ve seen all kinds of pumpkin recipes on pinterest but this one caught my eye. It is a makeover recipe so these bad boys are only 230 calories a piece. Pair one with a cup of coffee in the morning and you have a guilt free sweet start to your day 🙂 Or you could be like my husband and eat as many of these as fast as you can before you leave for work.. Either way enjoy 🙂 The only downside is that you do have to eat them within a day or two because they get really sticky and are not as good. You can look at this as a challenge or a wonderful opportunity. I’m more of a glass half full kind of gal myself 😉 Perry gave this recipe a full five stars and this is why:
“I have a heck of a sweet tooth so I could have just eaten the glaze by the spoonful. The doughnut itself was more like a mini cake than an actual doughnut and Kelsey explained it is because this recipe is baked and not deep fried. I like it better this way because I can have more than one and not feel bad about it. It wasn’t overly pumpkin which was also plus. I would describe it as a light pumpkin bread with killer sauce on top. I could eat these every morning.”
Makes 10-12 Calories: 230
For the doughnuts:
- 2 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1 1/2 tsp baking powder
- 1 1/2tsp pumpkin pie spice
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup canned pure pumpkin
- 2 large eggs
- 1/4 cup nonfat milk
- 1/4 cup butter, softened
For the icing:
- 1 cup powdered sugar
- 1/4 tsp vanilla extract
- 2-3 tsp nonfat milk
- A pinch of allspice (optional but highly recommended)
- Preheat oven to 375°F. Grease two baking sheets (or donut pans)
- In a medium mixing bowl, stir together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Add pumpkin, eggs, milk, and butter. Beat until mixed.
- Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening (Or if you are super low tech like me use a ziplock baggie and cut an edge to make 1/2 inch opening,) Pipe onto prepared baking sheets in 3-inch circles (or pipe onto donut pans). Bake 10 minutes, or until golden brown. Cool doughnuts on a rack over waxed paper.
- In a small mixing bowl stir together powdered sugar, vanilla and allspice. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.
- Serve warm or heat up the next day and enjoy!
*Original recipe belongs to http://www.recipegirl.com
**Photo is an original belonging to me
I barely make breakfast and thought since I’ve been making great dinners maybe I should try out some breakfast recipes. I wanted something low cal that my son would also eat so with extensive google searching I came across healthy scone recipes. My son doesn’t do nuts so anything walnut/pecan was out. Finally I came to the blueberry lemon scone and it was like magic haha. I couldn’t wait to make these so I woke up early and got baking. The dough was so soft when scooping onto my baking sheet that I knew these scones were going to be extremely moist. The glaze is just enough tangy sweet to make this recipe an absolutely wonderful morning treat. Perry had already left for work this morning when I made them so I will give the star rating for this recipe. 5 stars and here is why:
“Not only does my apartment smell amazing but also my son thinks he just had cake for breakfast. With this being a low cal recipe I was worried that the scones would lack taste and be hard as a rock, but I was pleasantly surprised when I bit into a soft and fluffy middle. I’m used to scones being super dense but these are very different. I love how light they taste with just enough sugary glaze. Seriously these babies are 100% guilt free. I can’t wait for Perry to get home and try one. He has no confidence that I can make breakfast or bake for that matter haha!”
Serves: 14 Calories: 158
- 2 cups all purpose flour
- 1/3 cup sugar
- 2 tsp baking powder
- 1 tsp + 1/2 tsp grated lemon zest, divided (1 tsp for dough 1/2 tsp for glaze)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (8oz) lemon yogurt
- 1 egg
- 1/4 cup butter, melted
- 1 cup fresh or frozen blueberries (we had some in our freezer for smoothies so that is what we used. I’m sure this will be even better with fresh blueberries)
- 1/2 cup confectioners’ sugar
- 1 tbsp lemon juice
- Preheat oven to 400
- In a large bowl combine flour, sugar, baking powder, 1 tsp grated lemon zest, baking soda and salt.
- In a separate bowl combine yogurt, egg and butter. Stir into bowl of flour mixture until smooth.
- Fold in the blueberries
- Drop heaping tablespoonfuls approximately 2 inches apart onto a greased baking sheet and bake for 15-18 minutes or until lightly browned.
- Mix powdered sugar, lemon juice and the remaining lemon zest until smooth. Drizzle over warm scones
*Photo is an original belonging to me
**Original recipe found at http://www.tasteofhome.com
Since the hubby is sick we decided to have vitamin C and antioxidant packed smoothies for breakfast. You can really add any fruits you like and I’ll be experimenting with pineapple later this week but this specific concoction was perfectly sweet. I used honey instead of sugar because I like the taste better but if you don’t like honey I’m sure it’s just as good with sugar/splenda. The original recipe comes from http://www.eatingwell.com Perry gave these smoothies ★★★★✩
“Since Perry is so sick with a sore throat I did not ask him to review these. I simply said “Hold up in fingers how many stars you want to give the smoothies.” He slowly raised 4 fingers haha”
Serves: 3 Calories: 139
– 1 & 1/4 cups of orange juice
– 1 banana
– 1 & 1/4 cups of frozen berries (We used strawberries and blueberries.)
– 1/2 cup low fat plain yogurt or silken tofu (we used yogurt)
– 1 tbsp sugar/splenda or honey (optional)
1.) Combine all ingredients and blend until smooth.
*Photo is original taken by me
**Original recipe is found at eatingwell.com