Saturday, June 23, 2012
Wednesday, June 20, 2012
*~The Best Blueberry Muffins~* **Recipe Of The Day**
The Best Blueberry Muffins
Ingredients:
~Nonstick cooking spray
~1 1/2 cups gluten-fre flour (I used rice flour)
~1/2 cup of sugar (I used splenda)
~2 tsp. baking powder
~1 cup buttermilk or whole milk
~1/3 cup canola or vegetable oil
~2 eggs
~1 cup fresh or frozen blueberries
Directions:
1.Preheat oven to 425. Line 12-cup muffin pan with muffin liners or use the nonstick spray.
2.In a large bowl, combine the flour, sugar, and baking powder. In a medium bowl, whisk together the milk, oil, and eggs. pour the wet ingredients over the dry mixture, and add the blueberries while continually mixing with a fork.
3. Use an ice-cream scoop to fill each cup 3/4 full. Bake 15-18 minutes, or until muffins are golden and springy to the touch.
*Makes 12 muffins*
Saturday, June 16, 2012
Tuesday, June 12, 2012
~*Father's Day Menu*~ *Dessert*
~*Father's Day Menu*~ *Dessert*
Banana Cupcakes with cream cheese frosting
Ingredients:
For the cupcakes:
*3/4 cup sugar, divided
*1/2 cup mashed ripe banana
*1/4 cup unsalted butter, softened
*1 teaspoon vanilla extract
*2 large eggs
*1 cup gf flour
*3/4 teaspoon baking soda
*1/4 teaspoon salt
*1/8 teaspoon cinnamon
*Dash of freshly ground nutmeg
*1/3 cup plain yogurt
For the frosting:
*1-3/4 cup powdered sugar
*4 ounces cream cheese, chilled
*1/2 teaspoon vanilla extract
*3 Tablespoons toasted walnuts, chopped
Directions: Cupcakes
1.Preheat the oven to 350°F. Line 12 standard muffin cups with paper liners. Set aside.
2.In a small bowl, combine 1/4 cup sugar with mashed banana; set aside.
3.In a medium bowl, beat the remaining 1/2 cup sugar with butter and vanilla extract until well blended, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the banana mixture to the sugar mixture, beating well.
4.In a separate bowl, whisk together the gf flour, baking soda, salt, cinnamon, and nutmeg.Add the dry ingredients to the wet ingredients alternately with the yogurt, beginning and ending with the dry ingredients; mix after each addition.
5.Spoon the batter int the lined muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes. Remove the cupcakes from the pan and let cool completely on a wire rack.
Make the frosting:
In a medium bowl, beat the powdered sugar, chilled cream cheese and vanilla at medium speed just until blended. Spread frosting over the tops of each cupcake. Sprinkle with toasted walnuts.
*Makes 1 dozen cupcakes
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