Category Archives: Breads

Loaves

Coffee Cake Muffins

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A cinnamon bun in a muffin!

Cinnamon Bun flavours in a Muffin!

 

 

 

 

 

 

1 1/2 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
1/2 cup Coconut

1/4 cup Butter, softened
1/2 cup Sugar
1 Egg, slightly beaten
3/4 cup Milk
Splash of Vanilla

Spice Mix

1/2 cup Brown Sugar
2 Tablespoons Flour
1 teaspoon Cinnamon
2 Tablespoons Butter

Preheat oven to 400F
Line 12 muffin cups with paper liners or spray lightly with vegetable oil spray.

In large bowl combine flour, baking powder, salt and coconut; make a well in the centre and set aside.

In another mixing bowl, cream butter and sugar together.
Add egg and continue beating until light and fluffy.
Stir in milk and vanilla.

In small bowl combine all of the Spice Mix ingredients, rubbing the butter into the dry ingredients forming a coarse crumb mixture.

Pour the liquid ingredients into the dry ingredients and stir just until combined.

Spoon part of the batter into the prepared muffin cups to 1/3 full.
Sprinkle each muffin with a scant teaspoon the Spice Mix.
Spoon the remaining batter over top of the filling to 2/3 full.
Sprinkle with remaining Spice Mix.

Bake in 400F oven for 20 – 25 minutes.
Remove from oven to wire rack, letting muffins stand for 10 minutes before turning out directly onto wire rack to cool completely.

Loaves

Cinnamon Coconut Loaf

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Absolutely yummy!

A nice combination of Coconut, Cinnamon and Brown Sugar

 

 

 

 

 

 

2 Eggs
1/4 cup Butter, melted
1 cup Sugar
1 cup Sour Cream

1 1/2 cups Flour
1 1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
Pinch of Salt

1/2 cup Coconut
1/4 cup Brown Sugar
2 teaspoon Cinnamon

Preheat oven to 350F.
Lightly spray a 9x5x3 inch loaf pan with vegetable oil spray.

In mixing bowl beat eggs until frothy. Beat in melted butter and sugar. Blend in sour cream.

In small bowl, measure and combine flour, baking powder, baking soda and salt.
Add to dry ingredients, all at once to liquid ingredients, stir until combined.

In the now empty small bowl, combine cinnamon, brown sugar and coconut.

Scoop half the batter into the prepared loaf pan.
Sprinkle with half of the  cinnamon mixture.
Using a 2 ounce scoop, drop dollops of the remaining batter on top of the cinnamon mixture.
Sprinkle remaining cinnamon mixture over top.
You may use a knife to cut through batter to give a swirling, marbled effect.

Bake in 350F oven for about an hour, or when knife inserted in centre comes out clean.
Remove from oven to wire rack and cool for 10 minutes.
Turn out onto wire rack to cool completely.

 

 

Muffins and Scones

Ginger Pear Streusel Muffins

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I sent along a pear in my husband’s lunch the other day and lo and behold I came across it BACK in the fruit bowl at the end of the day looking much worse for the wear but still intact. I gave it a wash, along with another pear from the fruit bowl and an  apple, peeled ’em, chopped ’em up and made Muffins. You can bet he will now eat that pear!

Ginger Pear Streusel Muffins with Toasted Walnuts

 

 

 

 

 

 

 
Preheat oven to 400F.
Line 10 muffin cups with paper liners.*

2 cups Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
1/3 cup Sugar
1 teaspoon Cinnamon

2 Pears, washed, peeled, cored and coarsely chopped
1 Apples, washed, peeled, cored and coarsely chopped

1 large Egg, lightly beaten
3/4 cup Milk
1/2 Vegetable Oil
1 Tablespoon grated Ginger
1 teaspoon  Vanilla

Streusel Topping
1/4 cup Flour
2 Tablespoon Brown Sugar
1/4 teaspoon Cinnamon
2 Tablespoons Butter
1 cup chopped Walnuts

In small mixing bowl prepare the Streusel Topping:
Combine flour, brown sugar and cinnamon.
Cut in butter using a pastry blender until mixture resembles coarse crumbs.
Stir in chopped walnuts; set aside.

In large mixing bowl combine flour, baking powder, salt, sugar and cinnamon.
Stir in the chopped fruit to coat with flour.
Make a well in the centre and set aside.

In small mixing combine egg, milk (or soy milk) vegetable oil (or a combination of vegetable oil and melted butter), vanilla and grated ginger.

Pour liquid ingredients all at once into the well in the centre of the dry ingredients and stir just until combined. The batter will be lumpy.

Using a 5 ounce scoop fill each of the paper lined muffin cups.
Top with Streusel Topping.
Fill each of unused muffin cups with a few tablespoons of water.

Bake in preheated 400F oven for 10 minutes, rotate pans and continue baking for another 10 minutes or until golden brown and pick inserted in centre comes out clean.
Remove from oven and cool on racks for 10 minutes.
Carefully pour water out of unused muffin cups then turn muffins out to cool completely on wire racks.

* I like my muffins a lil bigger so fill them to the top of the paper liners. You can make a dozen smaller muffins, if you prefer.
** I often double this recipe.

Cooking with Kids, Donuts, Quick Breads

Old Fashioned Cake Donuts

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2 cups all-purpose flour
1/2 cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon ground cinnamon
1 dash ground nutmeg
2 tablespoons melted butter
1/2 cup milk
1 egg, beaten
1 quart oil for frying


Cinnamon Sugar
1 cup sugar
2 teaspoons cinnamon

Combine sugar and cinnamon together in a shall bowl; set aside.


In large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg.
Using pastry blender, cut in butter until crumbly.
Stir in milk and egg until smooth.
Turn out onto lightly floured surface and work in any remaining flour.

Heat oil in deep pan over High to Med heat (375F)

Roll or pat to 1/4 inch thickness.
Cut with doughnut cutter, or use two round cutters of different sizes.
Carefully drop doughnuts into hot oil, a few at a time.
Do not overcrowd the pan. Fry, turning once; cook for about 1 1/2 minutes on each side.
Drain on paper towel.
While warm, coat with  Cinnamon  and Sugar mixture.
@Betty Crocker Cookbook

 

Quick Breads

Waffles off the Iron

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Nothing beats a waffle fresh off the iron! And for that matter, forget Eggo Waffles, make a double batch of these, freeze  and use as needed; much better for ya!

Waffles
Fresh Waffles are, oh, so good!

 

 

 

 

 

 

 

2 Eggs
1 3/4 cup milk
1/2 cup Butter, melted
2 cups Flour
4 teaspoons Baking Powder
1 Tablespoon Sugar
1/2 teaspoon Salt

Heat Waffle Iron.

In large measuring cup, beat eggs with a fork (or small whisk) until fluffy; stir in milk, melted butter and vanilla.

In large mixing bowl combine flour, baking powder, sugar and salt.
Pour liquid ingredients into dry ingredients and whisk together until well blended, some lumps may remain.

Ladle 1/3 of the batter onto the heated Waffle Iron and bake until steaming stops, about 5 minutes. Carefully remove waffle to serving plate or to wire rack if making a double batch. Repeat the procedure two more times.
When waffles are completely cool, carefully stack in large freezer bag and place in freezer.
To reheat, pop into toaster like you would an Eggo Waffle.

Sometimes for variation I will use whole wheat flour in place of some of the white flour, along with some ground flax seed; the dry ingredients combined still amount to 2 cups.
When making a whole wheat version I will substitute Brown Sugar for the White Sugar.
A lot of the time I use soy milk instead of milk.
I always use real butter.