Today we made Pear Date Carrot Muffins!
2C flour, 3t baking powder, 3T brown sugar, 1 egg, 1T ground ginger, 1 1/4C skim milk, 3T butter, melted, 1 large pear, peeled, cored and chopped into 1/2″ pieces, 1/2C chopped baby carrots in 1/2″ pieces, 1/2C chopped, dried, sugared dates
Preheat oven to 350F. Sift together dry ingredients. Add brown sugar. In separate bowl, mix milk, egg and cooled butter. Blend well.
Make a well in the dry ingredients and stir in wet until almost blended.
Stir in pears, dates and carrots.
Turn into lined, greased or nonstick muffin tin.
Bake 20-25 minutes or until lightly browned.
Today we made Pineapple Almond Bread!
3/4C sugar, 1/3C butter, melted, 1t almond extract, 1 1/2C flour, 1t baking powder, 2 eggs, 1t salt, 1/2C skim milk, 1/2 C coarsely chopped almonds lightly salted with sea salt, 1/4C pineapple juice
Preheat oven to 350F. Mix butter and sugar.
Beat in eggs.
Add juice and extract.
In separate bowl, sift together dry ingredients. Add alternately with milk to wet ingredients, beginning and ending with dry.
Stir in almonds.
Turn into greased extra large loaf pan.
Bake 30-35 minutes or until lightly browned.
Today we made Choc Choc Chip Yogurt Cupcakes!
6T butter, 1 2/3C flour, 1/2C unsweetened cocoa powder, 1T baking powder, 1/2t salt, 1/2C firmly packed brown sugar, 2C chocolate chips, 2 eggs, 1C plain nonfat yogurt
Icing: 1/4C unsweetened cocoa powder, 2 1/4C powdered sugar, 4T plain nonfat yogurt
Preheat oven to 350F. Melt butter with 1 CUP chocolate chips.
Stir in brown sugar. Cool 20 minutes.
Sift together cocoa, flour, baking powder and salt.
Stir eggs into melted chocolate mixture. Blend well.
Alternately add dry ingredients and yogurt, beginning and ending with dry until just blended.
Stir in remaining 1 CUP chocolate chips.
Turn into lined, greased or nonstick cupcake tin, overfilling each cup.
Bake 25-30 minutes or until set in center. Cool completely. For icing, sift together cocoa and sugar. Mix in yogurt until barely spreadable.
Spread on cupcakes.
Today we made Banana Chocolate Chip Scones!
2C flour, 1T baking powder, 3T brown sugar, 1t salt, 2T cold butter, 1/2C skim milk, 2 bananas, mashed, 3 oz strawberry cream cheese, 1C chocolate chips
Preheat oven to 350F. Sift together flour and baking powder. Cut in butter and cream cheese while stirring in milk.
Mix in mashed bananas until just blended.
Stir in chocolate chips.
Drop by T onto greased cookie sheets.
Bake 15-18 minutes or until lightly browned.