I was inspired to make Granola by good friend Lisa in Hope, BC. This is how I am currently making it; really, it is whatever I have in the Pantry that determines the outcome of the Granola!
Category Archives: Quick Breads
Peach Streusel Muffins
These are perfect to use up those Peaches and Nectarines that are beyond eye appeal for eating but still perfectly good!
I often double my Muffin Recipe and make 20 to 21 larger muffins.
1 cup Whole Wheat Flour
1 cup Flour
1 Tablespoon Baking Powder
1/2 teaspoon Salt
1/3 cup Sugar
3/4 teaspoon Cinnamon
1 large Egg, slightly beaten (Egg Replacer)
3/4 cup Milk (Soy Milk)
1/2 Vegetable Oil (I usually use half oil, half melted butter)
1 teaspoon Vanilla
4 – 5 Peaches or Nectarines, peeled and thickly sliced
Streusel Topping
1 cup Brown Sugar, packed
1/2 cup Flour
1/2 cup Butter, slightly softened
Preheat oven to 400F.
Line muffin tin with paper liners; set aside.
Prepare Streusel Topping:
Combine brown sugar and flour together in small mixing bowl.
Cut butter into cubes and toss into the flour mixture.
Rub together until crumbly.
* I make a large amount of Streusel Topping from time to time and keep it handily stored in a Tupperware Round #3 Modular Mate in the fridge.
In large mixing bowl combine flour, baking powder, sugar, salt and cinnamon.
Add prepared fruit and toss to coat with flour; make a well in the centre and set aside.
In large pyrex measuring cup melt some butter, add enough oil to measure 1/2 cup; add milk (soy milk), vanilla and egg (egg replacer).
Stir with fork to combine.
Add liquid ingredients all at once to dry ingredients and stir just until moistened.
Use a 5ounce Pampered Chef scoop to fill each prepared muffin cup.
Top with a scant teaspoon of Streusel Topping.
Bake in preheated 400F oven for 10 minutes, rotate pan(s) and bake for another 10 minutes or until golden brown and pick in centre comes out clean.
Remove from oven and cool in pan(s) on wire rack for 10 minutes.
Turn out and cool completely.
Store in airtight container for 2 – 3 days.
Yield: 12 Muffins
Bannock – Fried Bread
French Toast stuffed with Peaches
Peaches are in season! One of my favourite Summer fruits!
4 Eggs
2/3 cup Milk
1 1/2 teaspoons Vanilla
2 Tablespoons Sugar
Pinch of Salt
2 Fresh Peaches
1 Loaf of French Bread
Powdered Sugar to garnish
In medium mixing bowl whisk together eggs, milk and vanilla.
Add sugar and salt; set aside.
Preheat griddle to 350F.
Use a serrated knife to cut thick slices of French bread after removing end pieces.
Using a small serrated knife, cut a slice into the bottom of each slice of bread.
Wash and peel two ripe peaches; cut into thin wedges.
Stuff three slices of peach into each slice of bread.
Dip each slice of peach stuffed bread into egg mixture and place on griddle lightly sprayed with vegetable oil.
Cook for about 4 minutes, turn over and continue cooking for another four minutes.
Stand each piece of French toast on its bottom and cook for about a minute before turning it onto the top of the slice and cooking for another minute.
Remove to serving platter.
Dust with powdered sugar.
Serve with warmed Maple Syrup or Fresh Fruit and Whipped Cream.
Makes 8 slices of French Toast
Blueberry Surprise Streusel Muffins
Nothing better than fresh out of the oven Blueberry Surprise Streusel Muffins when blueberries are in season! These muffins are great plain too. I often make them without the streusel topping and give them a light dusting of icing sugar instead.
2 cups Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
1/3 cup Sugar
1 Egg, lightly beaten (or Egg Replacer)
1/2 cup Vegetable Oil
3/4 cup Milk (or Soy Milk)
1 1/2 teaspoons Vanilla
1 cup Fresh Blueberries (or frozen, do not thaw: toss with 1 Tablespoon Flour in a small mixing bowl)
1/4 cup Blueberry Danish Filling or Blueberry Jam
Optional
Streusel Topping
1/4 cup Brown Sugar
1/4 cup Flour
2 Tablespoons Butter, cold
Preheat oven to 375F.
Line 12 muffin cups with paper liners; set aside.
If using, prepare Streusel Topping:
In small mixing bowl combine brown sugar and flour. Rub in butter until mixture resembles coarse crumbs. Set aside.
In large mixing bowl, combine flour, baking powder and salt; make a well in the centre.
In a small mixing bowl beat egg lightly; stir in oil, milk and vanilla.
Pour liquid ingredients all at once into flour mixture and stir just until combined.
Use a 3-ounce scoop to partially fill each muffin cup.
Carefully spoon 1/4 teaspoon blueberry danish filling into each cup.
Fold fresh blueberries into remaining muffin mixture then cover filling with remaining batter; top each muffin with (if using) a 1/2 teaspoon of streusel topping.
Bake in 375F preheated oven for 10 minutes.
Rotate pan and continue baking for another 10 minutes or until pick inserted in centre comes out clean.
Remove from oven and cool on wire rack for 10 minutes before turning out to cool completely.