Thursday, April 4, 2013

Mmmm! Mini Muffins & Breads

Mini Orange Cran Nut Loaves
 1 cup white all- purpose flour
¾ cup whole-wheat flour
¼ cup oat bran
¼ cup almond meal
Juice/zest 4 large clementine (orange family)
2 teaspoon vanilla
¾ cup sugar
1 egg
½ cup pulsed almonds
1 1/2 cups fresh or frozen cranberries
1/3 cup whole flaxseeds (grind seeds…see below)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup canola oil (or apple sauce)    
1 teaspoon salt

Preheat oven to 350°F. Spray mini loaf pans or cupcake pan with nonstick baking spray.

Pulse fresh, or frozen cranberries for about a minute, or until coarsely chopped in a food processor. Grate the zest of 4 clementine or 2 tablespoons worth. Squeeze the clementines into a liquid measuring cup and add apricot juice to measure ¾ cup of juice.

In a coffee grinder, pulse flax seeds until broken down into a coarse meal substance.

Pour flax seed meal into a large bowl. Add whole-wheat flour, white all-purpose flour, almond meal, oat bran, baking powder, baking soda and salt; mix till combined.

In a medium bowl whisk egg, sugar vanilla, oil (or apple sauce), clementine zest and clementine/apricot juice. Add to the flour mixture with a spatula until the flour mixture is moistened. Fold in the chopped cranberries and ¼ almonds. Spoon mixture into the prepared loaf pan or muffin pan. Lastly sprinkle the remaining almonds on top.

Bake for 30 to 35 minutes or until golden brown. Check with toothpick. Cool on wire rack for about 10 minutes.

Blueberry Banana Bread 

1 cup whole-wheat flour
3/4 cup all-purpose white flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup oats (quick cooking)
3 tablespoons margarine
1/3 cup turbinado sugar
1 large organic egg (or 1/4 cup egg substitute)
1 cup mashed banana(s) (about 2 bananas)
1 tablespoon lemon juice (fresh)
1 cup blueberries, fresh or frozen

Preheat the oven to 350 degrees F. Spray loaf pan or muffin pan with nonstick spray.

In a large bowl combine the whole-wheat flour, all-purpose white flour, baking soda, cinnamon and salt. Mix in oats.

In a medium bowl cream the sugar and margarine with an electric mixer. Beat in egg; add the mashed bananas and lemon juice. Stir until combined. Add the flour mixture until moistened. Carefully fold in the blueberries.

Spoon batter into the loaf, or cupcake pan and bake for 45 minutes, or until golden brown. Check with a toothpick. Let cool for about 10 minutes on a wire rack. Wrap and refrigerate before cutting.

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