Categories
breakfast fruit pastry recipe

886 – Quick Breakfast Bites: Blueberry Almond Bars, Chocolate Banana Nut Muffins

Quick Breakfast Bites: Blueberry Almond Bars, Chocolate Banana Nut Muffins

1 cup all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups mashed bananas (about 3 large)
1/3 cup plain Greek yogurt
1/4 cup vegetable oil
2 eggs
1/3 cup light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla
1/2 cup dark chocolate chips
1/2 cup chopped toasted walnuts

1. Preheat oven to 350 degrees.
2. Combine flour, baking soda, and salt in a large bowl; stir with a whisk. Make a well in center of mixture.
3. Combine banana, yogurt, oil, and eggs; add sugars and vanilla, whisking to combine. Add to flour mixture, stirring just until moist. Fold in chocolate chips and walnuts.
4. Spoon batter into prepared muffin cups. Bake at 350 degrees for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Yield: 18 servings

Fruit and Nut Bars

1 cup old-fashioned oats
1/2 coarsely chopped almonds
1 tablespoon sesame seeds
1/4 cup chopped dried bluberries
1/4 cup chopped golden raisins
1 cup puffed rice cereal
1/4 cup natural peanut butter
1/4 cup honey
1/2 teaspoon vanilla
1/4 teaspoon salt
Cooking spray

1. Preheat oven to 350 degrees Fahrenheit.
2. Spread oats, almonds, and sesame seeds on a rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, blueberries, and raisins; toss to combine.
3. Combine peanut butter, honey, vanilla, and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
4. Immediately pour the peanut butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain.
5. Transfer to the 8-inch-square pan coated with cooking spray. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 12 bars.

Yield: 12 servings

Yogurt in Recipes

When a recipe calls for butter,
replace half the butter with half as much yogurt. For instance, instead of 1 cup butter, use 1/2 cup butter and 1/4 cup yogurt.
When a recipe calls for shortening or oil, replace half the oil with 3/4 the amount of yogurt. For example , instead of 1 cup oil, use 1/2 cup oil and 1/4 cup plus 2 tablespoons yogurt.
Substitute yogurt cup for sour cream in recipes.
Yogurt can even replace some of the water or milk in a recipe. Start by substituting 1/4 of the liquid with yogurt. The result will be creamier and more flavorful.

Marie Hegler
Area Food Safety & Nutrition Agent
Clemson University Cooperative Extension
facebook.com/FNHClemson
carol@clemson.edu

The Peggy Denny Show – Recipe #886 Pt. 1

The Peggy Denny Show – Recipe #886 Pt. 2

Categories
pastry recipe

810 – Delectable Spring Muffins

Delectable Spring Muffins
(Makes 9 Muffins)

1 cup grits, prepared (should be thick consistency)
1 tablespoon butter
1 tablespoon heavy whipping cream
1 cup prosciutto ham, sauteed, cut into bite-size pieces
1 cup cream of havarti cheese, shedded
4 eggs, beaten
1 teaspoon basil

1. Preheat oven to 400°F.
2. Combine grits, butter and whipping cream; mix well
3. Add ham, havarti cheese, eggs, and basil, mix well
4. Spoon mixture into silicone or non-stick muffin tin
5. Bake for 15 minutes or until done
6. Serve with your favorite cream sauce and fresh fruit

Spring Capers and Eggs
(Makes 2 servings)

1 English muffin, halved, toasted
4 eggs, beaten
1 tablespoon French Vanilla coffee creamer
1/4 teaspoon olive oil
1/4 cup capers, rinsed/drained
1/4 cup smoked Gouda cheese, shredded
Fresh chives, chopped
Strawberry preserves, heated
Toast muffin halves, place onto plate; set aside.
Combine eggs and coffee creamer; mix well.

In a non-stick skillet, over medium high heat, add olive oil and egg mixture.
As mixture begins to set, use spatula to agitate and to form large, soft curds.
When mixture is almost done, add capers and cheese; fold until cheese is melted.
Spoon egg mixture over each English muffin half.
Sprinkle with chives and drizzle heated preserves over muffin and serve.

Breads & Rolls – Blueberry Gems
(Makes 6)

Vegetable spray
1 1/2 c. all-purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/4 tsp. ground nutmeg
Dash of salt
1 egg, beaten
1/3 c. milk
1/3 c. butter, melted
1 c. blueberries, fresh or frozen
3 1/2 T. sour cream

1. Preheat oven to 350°F.
2. Lightly grease muffin tin. Set aside.
3. Blend together flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Set aside.
4. In a small mixing bowl, combine beaten egg, milk, and butter
5. Add egg mixture, blueberries and sour cream to flour mixture
6. Stir until moist
7. Fill each muffin tin 2/3 full.
8. Sprinkle with topping, bake 25 to 30 minutes.

Topping:

1 c. brown sugar
1/2 c. pecans, chopped
2 T. butter, melted

1. Mix brown sugar and pecans.
2. Drizzle melted butter over brown sugar mixture a little at a time, stirring mixture until crumbly.
3. Sprinkle over top of muffins before baking.

Holly Gillis

Categories
fruit pastry recipe

686 – Blackberry Muffins

Blackberry Muffins

1 cup all-purpose flour
1/3 cup sugar
1 1/2 tsp. baking powder
1/8 tsp. salt
1 egg yolk
6 T milk
3 T butter, melted
1 1/2 cups fresh blackberries

1. Preheat oven to 450°F.
2. In a medium bowl, stir together flour, sugar, baking powder and salt. Set aside.
3. In another medium bowl, lightly whisk egg yolk. Whisk in milk and then butter.
4. Quickly stir in dry ingredients, mixing only until moistened. (Batter will be lumpy).
5. Gently fold in blackberries.
6. Spoon batter into well greased muffin cups filling cups almost full.
7. Bake for 9-11 minutes or until a toothpick inserted into the center comes out clean.
8. Cool in pan 1 minute. Gently loosen edges of muffins with a knife. Remove from pan.

Cream Cheese Scrambled Eggs

6 large eggs
1/4 cup skim milk
3 oz reduced fat cream cheese, cubed
1/4 to 1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. to 1/2 tsp. salt
1/4 tsp. pepper
3T chives, chopped
1/3 cup tomatoes, chopped

1. In a medium bowl, whisk together the first 7 ingredients. (Cream cheese will be lumpy).
2. Heat a medium sized non-stick skillet over medium heat.
3. Spray skillet with cooking spray. Add egg mixture. Use a spatula to gently stir egg mixture once it begins to set to create scrambled eggs. Cook until the eggs are just cooked and firm. Be careful not to overcook.
4. Transfer eggs to serving dish and sprinkle with chopped chives and tomatoes.
Yield: 3 servings

Sunrise Spritzer

1/2 cup orange juice, chilled
1/4 cup apple juice, chilled
1/4 cup cranberry juice, chilled
1/4 cup ginger ale, club soda or other clear carbonated beverage, chilled
1 lime wedge

1. Pour each juice into glass, do not stir.
2. Gently pour in soda.
3. Garnish with a lime wedge.
4. Serve immediately.

Kimberly Baker