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From: Clean Eating Magazine, March 2014

Serves: 12
Hands-on Time: 20 minutes
Total Time: 45 minutes

Muffin Ingredients
Olive oil cooking spray
1 ¾ cups whole wheat flour (they suggest white whole wheat, but I used our own bread-type wheat)
¾ cup organic evaporated cane juice (I used natural cane sugar)
2-3 tbsp. pumpkin pie spice (I used 6 tsp. cinnamon, 2 tsp. allspice, 2 tsp. ginger; could also add cloves and/or nutmeg)
2 tsp. baking powder
½ tsp. sea salt
2 oz. (1/2 cup chopped) unsalted walnuts, toasted and chopped (optional)
2 large eggs
1 cup pumpkin puree
¾ cup plus 2 tbsp. milk, divided (they suggest 2% milk for lower fat content;  I used whole)
3 tbsp. safflower oil (I used organic canola oil)

Glaze Ingredients
6 tbsp. reduced-fat cream cheese, room temperature
2-3 tbsp. pure maple syrup

Instructions

  1.  Preheat oven to 350 degrees.  Line a 12-cunt muffin tin with paper liners (my batch made about 16 muffins, no walnuts).  Grease the tin surface around the liners with butter or cooking spray.
  2. In a large bowl, whisk together flour, cane juice, pie spice, baking powder, baking soda and salt.  Stir in walnuts.
  3. In another large bowl, whisk eggs.  Add pumpkin, ¾ cup milk, and oil.  Stir with a spoon until well mixed.  Add to this wet mixture to the dry mixture and stir gently to combine, leaving a little flour visible.  Set aside for 5 minutes, allowing the flour to absorb wet ingredients.  Stir again, just until all flour is moistened.
  4. Fill the muffin cups about ¾ full.  Bake until the edges are golden and a toothpick comes out with a few moist crumbs, 30-35 minutes.  Cool in pan for three minutes to set, then transfer the muffins to a wire rack.
  5. In the meantime, prepare the glaze:  In a small bowl, combine cream cheese, remaining 2 tbsp. milk and maple syrup.  Whisk until smooth and mixture has reached a spreadable consistency.  Spread over top of cooled muffins.

Nutrients per serving—according to original recipe:
Serving Size: 1 Muffin
Calories: 225
Total Fat: 10 g
Saturated Fat: 2 g
Monounsaturated Fat: 2 g
Polyunsaturated Fat: 5 g
Carbs: 30 g
Fiber: 3 g
Protein: 6 g
Sugars: 17 g
Sodium: 239 mg
Cholesterol: 38 mg

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Potato Thyme Rolls

From: Madison Herb Society

Prep Time:
Cook Time:
Total Time:
Servings: 18 rolls

Ingredients:
1/4 cup lukewarm Water
2 tablespoon Honey
1/2 cup Buttermilk
3 tablespoon minced fresh thyme or 1 tablespoon dried Thyme
3 to 4 cups whole Wheat Flour
1 Egg beaten with 1 tablespoon Milk for glaze
1 tablespoon dry Yeast
1/2 cup mashed Potatoes
3 tablespoons Butter
1 Egg

Directions:
Combine water, yeast and honey in a cup. Set aside for 10 minutes.

In a saucepan combine potatoes, buttermilk, butter and thyme; heat to lukewarm. Combine with yeast mixture and egg in a large bowl. Stir in another cup of flour, 1/2 cup at a time. If necessary add a little more flour to form a soft kneadable dough. Knead until smooth and elastic.

Transfer the dough to an oiled bowl and turn to coat it with oil. Let rise until double about 1 hour. Punch down, turn out onto floured surface, divided into thirds. Roll each piece into a 10″ rope. Cut each rope into 18 pieces and shape into ball.

Butter 8 muffin cups. Place 3 balls in each cup. Let rise until double and then fill cups, brush with glaze. Bake at 400° for 12 to 15 minutes until lightly browned. Serve warm. Make 18 rolls. These are very light rolls. Do not over knead, adding as little flour as possible.

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