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To die for Blueberry Muffins
The most delicious version of Blueberry Muffins, with a crunchy crumb topping. Easily adaptable for any other berry.
Ingredients:
Makes about 12 muffins
Directions:
Preheat oven to 200 degrees Celsius. Grease muffin cups or line with muffin liners. Mix one tablespoon of the flour with the blueberries and gently toss to coat.
Combine the rest of the 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this and the vanilla with flour mixture. Gently fold in blueberries.
To make the crumb topping mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture. Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts:
Calories (kcal): 383
Protein: 4.3g
Carbohydrates: 56.9g
Fat: 16.1g
Sodium: 322mg
Cholesterol: 43mg
Fiber: 1.4g
Adated from Original Recipe
Ingredients:
Makes about 12 muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 tsp vanilla
- 1 cup fresh blueberries
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, at room temperature, cubed
- 1 1/2 teaspoons ground cinnamon
Preheat oven to 200 degrees Celsius. Grease muffin cups or line with muffin liners. Mix one tablespoon of the flour with the blueberries and gently toss to coat.
Combine the rest of the 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this and the vanilla with flour mixture. Gently fold in blueberries.
To make the crumb topping mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture. Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts:
Calories (kcal): 383
Protein: 4.3g
Carbohydrates: 56.9g
Fat: 16.1g
Sodium: 322mg
Cholesterol: 43mg
Fiber: 1.4g
Adated from Original Recipe
Panna Cotta
Impressively easy to make! Perfect to use leftover cream.
Ingredients:
Ingredients:
Makes about 6 servings
Directions:
Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly.
Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
Serve with any ready made sauce such as caramel or you can quickly make your own with some frozen or fresh fruit blended with some sugar and liquer (such as Kirsh).
Variations: For hazelnut flavoured panna cotta add 2 tablespoons of nutella along with the gelatin and milk and stir until dissolved.
Nutrition Facts:
Calories (kcal): 418
Protein: 3.5g
Carbohydrates: 20.2g
Fat: 36.7g
Sodium: 46mg
Cholesterol: 136mg
Original Recipe
- 1/3 cup skim milk
- 1 (7g) packet unflavored gelatin
- 2 1/2 cups heavy cream
- 1/2 cup white sugar
- 1 1/2 tsp vanilla extract
Pour milk into a small bowl, and stir in the gelatin powder. Set aside.
In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil, watching carefully, as the cream will quickly rise to the top of the pan. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook for one minute, stirring constantly.
Remove from heat, stir in the vanilla and pour into six individual ramekin dishes.
Cool the ramekins uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.
Serve with any ready made sauce such as caramel or you can quickly make your own with some frozen or fresh fruit blended with some sugar and liquer (such as Kirsh).
Variations: For hazelnut flavoured panna cotta add 2 tablespoons of nutella along with the gelatin and milk and stir until dissolved.
Nutrition Facts:
Calories (kcal): 418
Protein: 3.5g
Carbohydrates: 20.2g
Fat: 36.7g
Sodium: 46mg
Cholesterol: 136mg
Original Recipe
Gingerbread Cookies
A wonderful recipe for Christmas!
Ingredients:
Makes 24, 5 inch cookies
Directions:
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. Add golden syrup, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
Preheat oven to 190 degrees Celsius. Grease or line cookie sheets with parchment paper. Roll the dough out to a scant 1/4 inch thick on a floured surface. If the dough is too sticky to handle try chilling the dough then place one portion of the dough between two sheets of parchment paper. Roll out then remove the top sheet of parchment paper and cut out cookies with desired cutter - the ginger bread man is a favourite of course. Cut the shapes (in a puzzle-like way). Then, without moving the dough, put the parchment paper on a baking sheet in the freezer for about ten minutes. The shapes should be much easier to remove to put on a baking tray this way.
Space cookies 1 1/2 inch apart. Bake one sheet at a time for 7-10 minutes (the lower time will give you softer cookies). Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies are cool you may decorate them any way you like.
Nutrition Facts:
Calories (kcal): 134.2
Protein: 1.9g
Carbohydrates: 24.3g
Fat: 3.2g
Fiber: 0.5g
Sodium: 94.6mg
Cholesterol: 15.3mg
Adapted from Original Recipe
Ingredients:
Makes 24, 5 inch cookies
- 3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 tbsp ground ginger
- 1 3/4 tsp ground cinnamon
- 1/4 tsp ground cloves
- 6 tbsp unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup golden syrup
- 2 tsp vanilla
- 1 tsp finely grated lemon zest (optional)
In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. Add golden syrup, vanilla, and lemon zest and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.
Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.)
Preheat oven to 190 degrees Celsius. Grease or line cookie sheets with parchment paper. Roll the dough out to a scant 1/4 inch thick on a floured surface. If the dough is too sticky to handle try chilling the dough then place one portion of the dough between two sheets of parchment paper. Roll out then remove the top sheet of parchment paper and cut out cookies with desired cutter - the ginger bread man is a favourite of course. Cut the shapes (in a puzzle-like way). Then, without moving the dough, put the parchment paper on a baking sheet in the freezer for about ten minutes. The shapes should be much easier to remove to put on a baking tray this way.
Space cookies 1 1/2 inch apart. Bake one sheet at a time for 7-10 minutes (the lower time will give you softer cookies). Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack. After cookies are cool you may decorate them any way you like.
Nutrition Facts:
Calories (kcal): 134.2
Protein: 1.9g
Carbohydrates: 24.3g
Fat: 3.2g
Fiber: 0.5g
Sodium: 94.6mg
Cholesterol: 15.3mg
Adapted from Original Recipe
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