Blueberry Maple Bran Muffins -Healthy Yet Delicious

 

 

This is a healthier awesome muffin I found on the Once Upon A Chef website.  Here’s the original (non IC safe) link: OUAC: Blueberry Maple Bran Muffins.  I had to omit the cinnamon as it’s a common bladder flare.  This recipe is just perfect.  It has whole wheat flour, wheat germ/bran, adds pure maple syrup as a sweetener, and has fresh blueberries.  Also, it’s still tasty!  It made about 16-17 muffins for me, not the stated 14.  A+!

 

You can control the “heathfullness” of the recipe.  In total it requires 2 cups of flour.  

#1 — If you want this recipe very healthy, follow the recipe: 1 1/4 cup all purpose + 3/4 cup whole wheat flour.

#2 — If you want it moderately healthy, I would do 1 1/2 cups all purpose + 1/2 cup whole wheat flour.  

#3 — If you want it just a little healthy and more typical tasting, I would do 1 3/4 cups all purpose flour + 1/4 cup whole wheat flour.  

If you are unsure, I would try the mid-range method of #2.  

 

Remember: never substitute fake sweetener in your baked goods – for many, including me – it’s a horrible I.C. flare ingredient!  I’d be out of commission two days if I had fake sweetener in any amount.  

 

INGREDIENTS:

  • 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
  • 3/4 cup whole wheat flour, spooned into measuring cup and leveled-off with back edge of knife
  • 1/2 cup wheat bran or wheat germ
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 1/2 cup plus 3 tablespoons sugar
  • 1/2 cup canola oil (or other vegetable oil)
  • 1-1/2 cups low-fat milk (I used 2%)
  • 1 cup fresh blueberries, plus all-purpose flour for coating

DIRECTIONS:

  1. Preheat oven to 400 degrees. Grease two standard 12-cup muffin tins with non-stick cooking spray (the recipe makes 14 muffins, so 7 in each pan).
  2. In a large bowl, whisk together the flours, wheat bran, baking powder, baking soda, salt and cinnamon.
  3. In another bowl, beat together the eggs, maple syrup, sugar, oil and milk. Whisk the egg mixture into the flour mixture until batter is smooth (note: batter will be very wet).
  4. Rinse the blueberries and toss them in a small bowl with 2 teaspoons flour until they are well-coated (they need to be wet in order for the flour to stick). Using a ladle or half-cup measure, scoop the batter into the muffin cups until they are about three-quarters full. Using your hands, evenly distribute the berries into the muffins, pressing them just beneath the surface of the batter (about 5 berries per muffin). If you leave them showing, they will create holes in the muffins. Carefully fill the empty cups in each muffin tin half-way with water.
  5. Bake for 20-25 minutes, rotating pans midway through, until golden brown and crisp around the edges. Cool in the pan for 5 minutes, then turn muffins out onto wire rack. Serve warm. Store leftover muffins in an airtight container and reheat before serving. (To reheat, wrap muffins in aluminum foil and place in 400 degree oven for 10-15 minutes.)

 

I.C. Bladder Safe Blueberry Bread (Eggless, Too!)

 

This is phenomenal blueberry bread all by itself: the texture is spot on with a bakery (even though it’s eggless!), the crust is perfectly browned, and it tastes wonderful but not sickly sweet!  What’s even more wonderful about it is it’s IC safe!  I had to edit a few ingredients and do some homework with apple juice to find one without ascorbic acid AND with added vitamin C – both IC irritants.

My husband’s allergic to eggs and I have IC (BOY are we a pair!)  So, with our combined restraints I’m pleasantly surprised and happy to find this recipe works for both of us AND is delicious.

I found this safe apple juice, without added vitamin C or ascorbic acid, at CVS.  Maybe it’s somewhere else too.

Yields: one loaf

 

INGREDIENTS:

  • 1/2 cup (1 stick or 8 TBSP.) unsalted butter, melted
  • 3 TBSP. water
  • 1/2 cup milk (I used 2%)
  • 2/3 cup organic apple juice (check ingredients!)
  • 3 cups unbleached all-purpose flour
  • 3/4 cup granulated sugar
  • 1 TBSP. baking powder
  • 3/4 tsp. salt
  • 1/4 tsp. baking soda
  • 1 cup blueberries, fresh or frozen (I used frozen and let them come to room temp, also increased to 1.25-1.5 cups)

 

DIRECTIONS: 

  1. Preheat oven to 350* F.
  2. Spray a 9x5x3″ loaf pan with “PAM for Baking” or a similar spray.
  3. In the bowl of a stand mixer fitted with a paddle attachment, combine the melted butter, water, milk, and apple juice until thoroughly combined.  At this stage the mixture will look a little unsightly and unmixed but it WILL come together later.  Trust me!
  4. In a separate medium bowl, combine the flour, sugar, baking powder, salt, and baking soda with a wire whisk.
  5. Add the dry mixture to the butter mixture, and stir with a spatula until just combined.
  6. Gently fold in the blueberries, trying not to crush them.
  7. Pour batter into prepared loaf pan, bake 55-60 minutes or until the top is golden brown.  (Since I added more blueberries than usual, it took me about 75-80 minutes for doneness. Don’t just rely on the golden brown crust, test it with a toothpick in center to make sure it doesn’t come out wet!)
  8. Cool completely before slicing.

Vegan Cornmeal Raspberry Muffins

 

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This is a tasty raspberry muffin recipe that adds the flavor of cornmeal to the mix!  It’s yummy and has that cornmeal crunch!  I used a mixture of fresh raspberries and frozen, but you could do all fresh or all frozen too!  It’s okay to mash the fresh raspberries a little if you want a more unified flavor.  I sprinkled the tops with Turbinado sugar.  A+!

**Vanilla almond milk works well in this recipe!  

INGREDIENTS:

  • 1 And 1/2 Cups All Purpose Flour
  • 3/4 Cup Cornmeal
  • 3/4 Cup Sugar
  • 3 Teaspoons Baking Powder
  • 1 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • Orange Zest From One Orange
  • 1 Cup fresh raspberries (Can Use Frozen too, but no not thaw them!)
  • 1 And 1/4 Cups Almond Milk
  • 1 Tablespoon Apple Cider Vinegar
  • 1/4 Cup vegetable oil
  • 1 Teaspoon Vanilla Extract
  • Turbinado sugar, or brown sugar to coat the tops before baking
DIRECTIONS:
  1. Preheat oven to 400F for 15 minutes. Grease or line a 12-cup muffin tin with paper liners.
  2. Mix together the almond milk and vinegar; set aside for a couple of minutes until it curdles.
  3. In a large bowl combine together the dry ingredients including the orange zest. Take 2 tablespoons of this mixture and
  4. combine it with the berries, in a separate bowl. This will avoid the berries from sinking to the bottom of the muffins.
  5. In another bowl whisk together the curdled milk mixture, oil and vanilla extract.
  6. Gently fold in the wet ingredients into the dry mixture. Stir in the berries. Do not over mix the batter.
  7. Spoon the batter into the prepared muffin tins, about 2/3rds full. I got only 11 muffins for the above measurement.
  8. Sprinkle some Turbinado or brown sugar on top of the muffins.
  9. Bake for about 15-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
  10. Transfer to a wire rack and let it cool for at least 5 minutes before removing from the pan.
TASTE:
  1. These muffins had a very nice texture from the cornmeal. The quantity of sugar mentioned in the original recipe is 1/2, which is what I used and felt that it could use some more sugar. That’s why I have increased the quantity to 3/4th cup in the recipe.
NOTES:
  1. If using frozen berries, do not thaw it.
  2. Instead of sprinkling granulated sugar on top of the muffins, using turbinado sugar would give it a much nicer look.

 

Delicious Popcorn Balls

We made these popcorn balls coincidentally around Valentine’s Day and it was serendipitous.  They come together fast and are more forgiving than Rice Krispie treats that harden faster than you can stir!  The marshmallow mixture stays pliable for a while.

We made the popcorn in our air popper and had to make two batches.

We used unflavored peanuts – just plain works well here.  No one wants garlic/onion flavored popcorn balls.  If you do, I don’t know you anymore!

You can add toasted slivered almonds as well.

 

INGREDIENTS:

  • Cooking spray
  • 14 heaping cups plain popped popcorn
  • 6 TBSP. unsalted butter
  • One 10.5 oz. package mini marshmallows
  • 2 TBSP. light brown sugar
  • 1 tsp. vanilla extract
  • 1 tsp. salt
  • 3/4 cup chopped salted peanuts or toasted slivered almonds, optional but great
  • Sprinkles!  Red, blue and white for 4th of July?  Red and green for Christmas?  FUN!, optional

 

DIRECTIONS:

  1. Remove any un-popped kernels from the popped popcorn.  Lightly grease a large mixing bowl with cooking spray and add popcorn, set aside.
  2. Melt butter in a large saucepan over medium heat.
  3. Add marshmallows, brown sugar, vanilla, salt, and cook stirring, until marshmallows have melted and mixture is smooth, 4-5 minutes.
  4. Pour marshmallow mixture over popcorn, along with peanuts (or almonds), if desired.
  5. Mix with 2 lightly greased rubber spatulas until popcorn is evenly coated.
  6. Using clean, greased hands, form mixture into 2 1/2 inch balls.
  7. Eat immediately or wrap each ball tightly in plastic and keep up to 5-7 days.

Old School Rice Pudding

The photos can’t possibly do this rice pudding justice, but it’s the best I’ve ever made!  I highly recommend making this at least 6-12 hours before you are serving it, preferably a day ahead of time.  When it’s fully chilled, the flavor really deepens and becomes perfectly sweet and creamy.  Just believe me!  I use homemade vanilla and I doubled the amount of vanilla I added.

INGREDIENTS:

  • 3cup medium grain rice or 34 cup long grain rice
  • 1 1cups water
  • 1teaspoon salt (heaping)
  • 4 cups whole milk (I use 2%)
  • 1cup sugar
  • 1teaspoon vanilla
  • cinnamon (optional)
  • whip cream (optional)

 

DIRECTIONS:

  1. Bring rice, water and salt to a boil over med-high heat.
  2. Simmer covered until water has been absorbed (approximately 15 minutes).
  3. Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently–especially towards the end of cooking.
  4. The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
  5. DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
  6. Remove from heat and stir in vanilla.
  7. Pour into a bowl or cups. (I use ramekins for a nice portion).
  8. You can sprinkle cinnamon on the top if you like.
  9. COVER with plastic wrap directly on surface “IF” you don’t want a skin.
  10. CHILL approx. 6 hours or more, preferably overnight for best flavor.  Serve with whip cream if desired.

Eggless Banana (Orange Or Apple) Nut Muffins

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These are tried and true banana orange nut muffins.  I’ve been making them OVER 15 YEARS so that says something!   This is a recipe from Rosemarie Emro’s cookbook “Bakin’ Without Eggs”.  This cookbook is sometimes hit or miss for me but it has produced some amazing eggless desserts (cookies and cheesecake, and waffles)!  

 

TIPS:

–Be sure to use quality plain peanuts, without added spices like onion, garlic, and flavoring.  Also, you can try a different nut like chopped cashews, etc.

–Use 100% quality orange juice, preferably not from concentrate.

–Use ripe bananas that are at the perfect mashable stage.  

–Use metal baking pans, avoid nonstick.  Yes they may cost more and are harder to find, but they will last forever and have better heat distribution.  Check Amazon.com or Williams-Sonoma.  

–Use muffin liners for the easiest cleanup ever!

 

INGREDIENTS:  (makes 12-15 muffins)

  • 2 1/4 cups all-purpose unbleached flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1//4 cup vegetable oil
  • 1 cup orange juice or apple juice
  • 2 ripe bananas, mashed
  • 1/2 cup nuts , finely chopped (optional) <—We use plain peanuts here

DIRECTIONS:

  1. Preheat oven to 400°F.
  2. Lightly butter a 12 compartment muffin tin – Or use muffin liners like I do, for the easiest cleanup ever.
  3. In a large bowl, combine flour, sugar, baking powder and baking soda.  Stir until dry ingredients are mixed.
  4. Stir in oil, orange juice (or apple juice), mashed bananas, and nuts (if using) until smooth. (You don’t need an electric mixer for this recipe).
  5. Spoon prepared muffin batter into muffin liners, filling half full.
  6. Bake for 15-20 minutes or until browned on top.  Check at 15 minutes with the toothpick test, if not done, add another 5 minutes, and re-check.
  7. Remove and let cool in pan on wire rack.

Easy Banana Muffins

  

 

INGREDIENTS:

  • 3 large bananas (ripe, preferably with brown spots)
  • 1/2 cup white sugar
  • 1 egg (or use egg-replace like “Neat Egg” like we did), slightly beaten
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups all-purpose flour
  • 1/3 cup melted butter
  • 1/2 teaspoon salt
  • chopped nuts (optional, but great) —Think walnut, cashew, peanut, etc. I used cashew, it was fantastic. **
  • Chocolate chips (optional)

**Use unflavored nuts!  If you don’t check, you may purchase peanuts that have onion and garlic flavors in them.  Check your ingredient label.

Pro Tip:  if you want to save money, buy your nuts at ALDI or pay the price, literally.  I love all their nuts that I can have, but I especially love their giant, plump cashews.
DIRECTIONS:

  • Mash bananas with a fork.
  • Add sugar and the slightly beaten egg.
  • Stir in melted butter.
  • Stir in dry ingredients: baking soda, baking powder, flour, salt, nuts, and chocolate chips.
  • Put liners in your medium size muffin pans.  Spoon batter into your liners.
  • Bake approximately 20 minutes at 350* F.
  • Use a toothpick to check for doneness – also, they should be slightly golden brown.

Eggless & Milk-Free Chocolate Cupcakes — (100% Shelf Stable Ingredients!)

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Here’s a fantastic milk-free and eggless chocolate cupcake.  If I made this for you, you would not know it’s missing those two ingredients.  I prefer this to the ends of the Earth over a grocery store, chemical-laden, high-sugar, no-flavor cupcake!

Get this – all these ingredients are shelf stable!  They will last a long time so this means you can always whip up cupcakes or a cake within minutes without running to the store!

For me, it made 14 cupcakes.

INGREDIENTS:

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup cocoa powder
  • 1/2 cup oil
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 tablespoon vinegar

 

DIRECTIONS:

  1. Preheat oven to 350* F.
  2. Mix all ingredients together until moist and well blended.
  3. Pour batter in cupcake liners, in pan, and bake for 20-25 minutes at 350* F. (For me, it took at least 25 minutes!  Make sure you bake them long enough or they won’t release from liners).
  4. Let cool and frost with your favorite icing.

If instead you want to make a layer cake, double the recipe above and evenly pour into 2 round cake pans.  Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.

 

 

Pumpkin Spice Doughnut Holes – Food Network Magazine

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ABOVE:  Always let your egg come to room temperature for baking or frying (30 minutes), unless otherwise instructed.  In this recipe, the butter was eventually melted.  I left plastic wrap on these two ramekins because I had to leave the house for a short amount of time.  

 

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It’s nice to know doughnut holes are not that challenging to make.  I learned a lot making these.  The biggest learning curve was don’t let them cook too long.  Once they are brown, take them out.  If you leave them in further, they get a little bit of a burnt taste.

This was from Food Network Magazine – October/November 2016, most likely, edition.  Makes approximately 24 holes.

 

INGREDIENTS:

  • 1 3/4 cup flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 egg
  • 2  tablespoons melted butter
  • 1/2 cup milk
  • 1/2 cup sugar
  • Good amount of vegetable oil for frying (a few cups, at least 3-4 cups)

For topping:

  • 1/3 cup sugar
  • 1 teaspoon pumpkin pie spice

 

DIRECTIONS:

  1. Whisk 1 3/4 cup flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, and 1 teaspoon salt.
  2. Separately, whisk 1 egg, 2 tablespoons melted butter, 1/2 cup milk, and 1/2 cup sugar.
  3. Then stir in the flour mixture.
  4. Deep-fry small scoops (I used a cookie scoop) in 350* vegetable oil.  Turn doughnut holes, until golden, 3-4 minutes.  Don’t overcook or they will burn.
  5. Transfer to a wire rack to drain, over paper towels.
  6. Mix 1/3 cup sugar and 1 teaspoon pumpkin pie spice.  Roll doughnut holes in this mixture and set aside.

Blueberry Hill Bread -Cook For The Cure Recipe

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Here’s a fantastic blueberry bread that whips together quickly!  It features just a few simple ingredients.  Since you mix just until moistened, you can avoid using the stand mixer or electric mixer.  Highly recommended!

I got this book free via a promotion from ABT Electronics in Glenview, IL.  It’s a book called KitchenAid “Cook For The Cure” – Susan G. Komen.  Thanks, ABT!

Note: Frozen blueberries worked fine, I ran out of fresh.

 

INGREDIENTS:

  • 3/4 cup buttermilk
  • 1 egg
  • 3 tablespoons vegetable oil or melted butter –(I used butter)
  • 2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup fresh or frozen blueberries

DIRECTIONS:

  1. Preheat oven to 350F.  Grease 8×4″ loaf pan.
  2. Combine buttermilk, egg, and oil in small bowl.
  3. Combine flour, brown sugar, baking powder, baking soda, salt, and nutmeg in large bowl.
  4. Stir in buttermilk mixture just until moistened (batter will be lumpy).  Do not overmix.
  5. Fold in blueberries.
  6. Spread batter in prepared pan.
  7. Bake 50-60 minutes or until toothpick inserted in center comes out clean.
  8. Cool in pan 15 minutes.
  9. Remove to wire rack to cool completely.