Bread
I love a muffin in the morning, slightly warmed with just a small pat of butter. That’s a nice way to start the day! One of my favorite muffins is the Morning Glory Muffin. It’s packed with so many great flavors and a bit healthier than many of the muffins out there. This is hands down my most favorite Morning Glory Muffin that I have made. I no longer have to look for another recipe, this is it! I did change it just the slightest by lessing the amount of carrots and coconut to 1/4 cup of each and added 1/2 cup of golden raisins. I came across this recipe on Pinterest from www.laurenslatest.com
INGREDIENTS
- 3/4 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped walnuts or pecans
- 1 cup grated zucchini, wrung out and dry
- 2 cups grated carrots
- 1/2 cup unsweetened apple sauce
- 1/2 cup maple syrup, the real stuff
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
DIRECTIONS
Preheat oven to 350 degrees. Line muffin tins with paper liners and set aside. In a large bowl whisk sugar, flour, cinnamon, baking soda, salt, coconut and walnuts until combined. Add zucchini and carrots and stir. Create a well in the center of the dry ingredients and add in the wet ingredients. Stir the wet ingredients together and then start to incorporate the dry into the wet using a rubber spatula until just combined. Scoop into prepared tins and bake 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 7 minutes in the pan then transfer to a cooling rack.
Store in an airtight container for up to 3 days or freeze for up to 2 months.
Enjoy!
We love fresh fruit and always have some on hand but this week I found myself with both bananas and strawberries that needed to be used. It did not take me long to find a muffin recipe on Pinterest for these muffins. This recipe comes from www.julisasalbum.com
These muffins come together in no time and taste delicious. I could barely get a picture as Jim had two in his hands as soon as they came out of the oven! These were gone with in one day of me making them so I know I’ll be making them again! I love when I find a recipe that I have all of the ingredients for!
INGREDIENTS
2 ripe bananas, mashed
1/3 cup Greek yogurt or sour cream
1/3 cup butter, melted
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
pinch of salt
1 1/2 cups all purpose flour
1 cup of strawberries, chopped
Directions
Pre heat oven to 350 degrees. In a large bowl mix mashed bananas, yogurt or sour cream and melted butter, mix well. Add in the sugar, egg, and vanilla. Sprinkle the baking soda in, add the salt and mix again. Add the flour and mix to combine. T
Grease a regular 12 cup muffin pan with
Enjoy!
As I have mentioned Robby does not do well with gluten although he can handle small amounts of dairy. I made this recipe for him and we all loved it, you would never know this was gluten free and dairy free. This is usually done in a loaf pan but I made them in these cute little bundt pans to be a little more festive. Robby said this was hands down the best gluten-free dessert I have made so far. That says a lot if Robby loves this, you will too!
INGREDIENTS
1/2 cup olive oil, I used California olive ranch
1 cup granulated sugar
2 Tablespoons fresh lemon zest
2 eggs, room temperature
1/2 cup unsweetened vanilla almond milk
1/2 cup freshly squeezed lemon juice (about 2 large lemons)
2 cups gluten-free flour blend, I used Bob’s 1 to 1
2 teaspoons double acting baking powder
1/4 teaspoon salt
1 cup frozen blueberries
1 Tablespoon Gluten Free flour blend for blueberries
GLAZE
1/2 cup powdered sugar
3 teaspoons freshly squeezed lemon juice
DIRECTIONS
Preheat oven to 350 degrees. Line a 9 x 5 glass loaf pan with enough parchment paper to overhang each side by one inch or you can spray a mini bundt pan with non-stick baking spray and set aside.
Zest the lemons, set aside. Juice the lemons. You will need a half cup of juice. Place the juice into a small saucepan and slowly bring to a boil. Reduce heat to a simmer until the juice is reduced by 1/4 yielding a 1/4 cup. Place the juice in a bowl and set aside to cool.
Cream together the olive oil, sugar and lemon zest in the bowl of a mixing stand mixer fitted with a paddle attachment. Add in the eggs one at a time and mix until the mixture is smooth. Add the almond milk and lemon juice. Mix until combined. Add the gluten-free flour, baking powder, and salt. Mix on low speed just until the dry ingredients are incorporated then turn the mixer off.
Place the frozen blueberries in a bowl with 1 Tablespoon of the gluten-free flour and toss to coat the blueberries. Spoon the berries into the flour and fold in gently into the batter.
Pour the batter into the prepared pan. Bake on the middle rack of the oven for 60 – 65 minutes or until a cake tester inserted into the middle of the cake comes out clean. Allow the loaf to cool in the pan for 30 minutes then transfer to a cooling rack by lifting up on the overhanging parchment paper. Cool completely.
Once the cake is completely cooled stir together the glaze ingredients and stir or whisk until smooth glaze forms. Pour the glaze over the top of the loaf and gently spread or drizzle to the edges of the loaf.
Allow loaf to sit for 15 minutes before slicing to allow the glaze to set up.
Enjoy!
I found this recipe at www.theglutenfreegathering.com
This bread is so easy to make with ingredients you may already have in your pantry. This recipe comes from my friend Angela, a fellow Taste Of Home Volunteer Field editor, so I knew it would be good. It certainly was not only easy but delicious! This is a recipe everyone in your home will love. Don’t let the sour cream in the recipe scare you as that’s what makes this recipe so moist. If you don’t have self-rising flour, no worries just follow the instructions in the note.
INGREDIENTS
3 large eggs
1 cup of sugar
2 cups sour cream
3 cups self-rising flour or see note below
2 cups semisweet chocolate chips
NOTE:
As a substitute for 3 cups of self-rising flour, place 4 1/2 teaspoons baking powder and 1 1/2 teaspoons salt in a one cup measuring cup. Add all-purpose flour to the baking powder mixture to measure 1 cup. Combine with an additional 2 cups all-purpose flour.
DIRECTIONS
Preheat oven to 350 degrees. Beat eggs, sugar, and sour cream until well blended. Gradually add the flour and mix until combined. Fold in the chocolate chips. Transfer to a greased 9 x 5 loaf pan. Bake until a toothpick comes out clean. 65 – 75 minutes. Cool in pan five minutes before removing to a wire rack to cool.
Makes 1 loaf.
Enjoy!
This recipe comes from a friend and fellow Taste Of Home volunteer field editor and it is delicious! This became a family favorite after just one bite. We shared the bread with family and friend who also loved it! I made two small changes to the recipe after reading some of the reviews. I added one cup of sour cream to the batter to keep the bread moist and added the zest of one lime to the icing mixture. This recipe makes two loaves.
INGREDIENTS
2/3 cup softened butter
2 cups sugar
4 large eggs
2 Tablespoons Key Lime juice (can use regular limes)
2 Tablespoons lime zest
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup sour cream
3 teaspoons baking powder
1 teaspoon salt
1 cup of milk
1 cup chopped walnuts
GLAZE INGREDIENTS
2/3 cup powdered sugar
1-2 Tablespoons lime juice
Zest of one lime
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl cream butter and sugar until light and fluffy. Beat in eggs, lime peel, juice, vanilla and sour cream. In a bowl whisk flour, baking soda, and salt. Gradually add flour mixture to the creamed mixture alternating with milk, beating well after each addition. Fold in nuts.
Transfer into two greased 9 x 5-inch loaf pans. Bake 50 – 55 minutes or until a toothpick inserted in the center comes out clean. Cool ten minutes before removing from pans to a wire rack.
For the glaze, combine the confectioners’ sugar and enough lime juice to get your desired consistency. Add the lime zest and mix. Drizzle over the warm bread and let cool completely.
Enjoy!
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