Showing posts with label BREAKFAST. Show all posts
Showing posts with label BREAKFAST. Show all posts

Tuesday, May 13, 2008

Whole Wheat Breakfast Squares

I baked these squares because I had too much stuff in the fridge - overripe bananas, blueberries that were about to go bad and about 4 strawberries. I guess I could've just eaten the strawberries, but I thought it would be fun to add 'em to the mix. And about the name - I don't really know how to go about naming my recipes sometimes. I want to get the main ingredients mentioned, but that sometimes makes for a very long name. So the official name of this is Whole Wheat Banana Blueberry Breakfast Squares. They are moist and not too sweet and best served with a hot cup of coffee.

I took a basic whole wheat blueberry muffin mix and tweaked it a bit. I decided to make squares because I was running late on time and I didn't feel like greasing muffin tins - thought it would be a lot quicker to grease a 12x8 pan.

For this recipe you will need: 2.5 cups whole wheat flour, 1.5 cups rolled oats, 2 tsp baking soda, 1/2 tsp salt, 1/4 tsp nutmeg, 1/2 cup honey, 1 cup vegetable oil, 5 very ripe bananas, 4 strawberries (or more if desired), 2 tsp vanilla extract, 1 cup applesauce, 1 cup blueberries, sprinkle of sugar and butter for greasing the pan.

Combine in a large bowl flour, oats, baking soda, salt and nutmeg. In separate bowl, mash bananas and strawberries and add honey, oil, vanilla and applesauce. Add the wet to the dry and stir until just moistened (do not overmix). Grease a 12x8 baking pan and spread the mixture evenly. Sprinkle the blueberries with sugar and distribute evenly over the top, pressing them into the mix lightly.

Bake at 350 degrees for 25 minutes, or until a knife inserted in the center comes out clean. Allow to cool for a few minutes before cutting into squares. Enjoy them warm from the oven, at room temperature or straight from the refrigerator.

Friday, May 9, 2008

Zucchini Raisin Whole Wheat Muffins

This muffin recipe is adapted from a basic zucchini muffin recipe. I cut down on the sugar, substituted apple sauce for oil and replaced a portion of the flour required with whole wheat flour. The result is a healthy and tasty muffin that my kids love. I made these in advance for brunch this Sunday, Mother's Day. Give it a try! They'll be a big hit!

For this recipe you will need: 3 eggs, 1 cup applesauce, 1 cup sugar, 2.5 cups grated zucchini, 2 tsp vanilla extract, 2 cups whole wheat flour, 1 cup white flour, 2 tsp cinnamon, pinch of nutmeg, 1 tsp baking soda, 1/2 tsp baking powder, 1 tsp salt and 1.5 cups raisins.

Preheat your oven to 350. Grease and flour muffin tins (will make about 24 muffins). Whisk eggs, applesauce, sugar, zucchini and vanilla in a large bowl. In a separate bowl mix flour, cinnamon, nutmeg, baking soda, baking powder, salt and raisins. Slowly add dry mix to egg mixture being careful not to overmix. You just want the dry ingredients moistened, they do not have to be perfectly blended.

Add to muffin tins and cook for 15 minutes and check. My muffins were done at 18 minutes, but I could have taken them out a minute or two earlier. They are done when a knife inserted comes out clean. Enjoy!