Tag Archives: baking

Melt In Your Mouth Morning Muffins

Kimberleys Own Granola muffins with cranberries and blueberries

Make Ahead: The muffins can be made a day in advance and kept (covered) at room temperature or frozen individually to preserve freshness (for up to 2 weeks), then defrosted in their wrappings. Reheat, loosely wrapped in aluminum foil, in a 300-degree oven for 10 minutes or until warmed through.

SERVINGS: 6

INGREDIENTS
  • 1/2 cup less 1/2 tablespoon whole-wheat flour
  • 1/4 cup flour
  • 1/2 cup unprocessed wheat bran (also called miller’s bran; do not use bran cereal)
  • 1 tablespoon flaxseed, 
  • 3/8 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt, preferably fine sea salt
  • 1/4 cup raw turbinado sugarffd07a32238caf39d792f5bae740461a
  • 1 large eggs
  • 1/4 cup low-fat buttermilk
  • 1 1/2 tablespoonslow-fat sour cream
  • 3/4 teaspoon vanilla extract
  • 1 tablespoons coconut oil
  • 1/2 cup mashed ripe bananas (about 2 large bananas)
  • 1/3 cup dried cranberries or bluerberries
  • 1/4 cup raw pumpkin seeds
DIRECTIONS
  1. Preheat the oven to 375 degrees. Grease the wells of a standard-size 12-well muffin pan with cooking oil spray.
  2. Whisk together the whole-wheat flour, all-purpose flour, bran, flaxseed meal, baking powder, baking soda, salt and sugar in a large mixing bowl.
  3. Lightly beat the eggs in a separate mixing bowl, then whisk in the buttermilk, sour cream and vanilla extract. Blend in the oil, mixing well.
  4. Thoroughly stir in the mashed bananas.
  5. Quickly pour the banana mixture over the flour mixture, scatter over the cranberries and pumpkin seeds, and stir to form a thick batter. Let it stand, uncovered, for 2 minutes; this allows for the flours to be absorbed into the batter and steadies the rise of the muffins during baking. Divide the batter equally among the muffin pan wells, mounding the portions slightly.
  6. Bake for 20 to 25 minutes or until the muffins have risen and set and have browned. A wooden pick inserted in the center of a muffin will withdraw clean or with a few moist crumbs.
  7. Cool the muffins in the pan on a wire cooling rack for 10 minutes, then turn them out and cool completely (right side up) on the rack.muffins_9
Nutritional Facts

Calories per muffin (using low-fat buttermilk and sour cream): 220

Total Fat: 8g

Saturated Fat: 2g

Total Carbohydrates: 32g

Sugar: 16g

Protein: 6g

 

Email me your pictures of your muffins chloehthomas@gmail.com or comment your feedback below – and don’t forget to hit the like button if you liked the recipe!

Mouthwatering Chocolate Zucchini Cake

On the look for a healthy after-school snack for the kids or for you on the go?  Zucchini (or courgette to us British!) is also available year round. This quick bread is incredibly moist and if you use a combination of applesauce and a small amount of oil it cuts down the fat content. You can cut up the loaf and pop individually-wrapped slices in the freezer for easy after-school/work snacking. This moist and cake-like chocolate zucchini bread is the perfect way to make sure you are eating your vegetables but still enjoying a sweet treat!

Prep time: 10 minutes

Cook time: 30-40 minutes

Serves: 16

Serving size: 1 slice

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Ingredients

1¼ cup wheat flour

1¼ cup all purpose flour

¾ cup baking cocoa

¼ cup sugar

1¼ tsp baking soda

1¼ tsp cinnamon

½ tsp salt

½ tsp baking powder

2 cups grated zucchini (approx. 2½ zucchinis)

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3 eggs, lightly beaten

8 oz vanilla non-fat Greek yogurt

2/3 cup unsweetened applesauce

1½ Tbsp vanilla

 

Directions

1. Preheat oven to 325 degrees. 2. Lightly coat two 8-inch bread pans with low calorie oil spray and set aside.

3. In a large mixing bowl, mix all of your dry ingredients: wheat flour, all purpose flour, cocoa powder, sugar, baking soda, cinnamon, salt, and baking powder.

4. In a separate mixing bowl, whisk all of your wet ingredients: mix zucchini, eggs, yogurt, applesauce and vanilla.

5. Add the wet ingredients to the dry ingredients and mix, careful not to over-mix.

6. Evenly distribute batter into your two loaf pans.

7. Bake for 30-40 minutes .

8. Let cool completely on a wire rack for 15 minutes, then remove from loaf pans.

Enjoy!!

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Nutrition Information- Per Serving: (1 slice)

Calories: 112

Fat: 1g

Saturated Fat: 0g

Sodium: 132mg

Carbohydrates: 21g

Fiber: 2g

Sugar 5g

Pizza Bagels

Cauliflower is a great classic low carb option. It is so versitile and this is just one of the many ways it can be used. This is adapted from a recipe i found on Pinterest, i have altered it slightly. With childhood obesity at it’s highest ever don’t tell your kids it’s actually cauliflower and they will never know! These can also be frozen which is great if you make too many and can be de-frosted the morning of the day you plan to eat them.

Serves 6

Ingredients

– 2 eggs

– 1 cup light Mozzarella

– 1 cup riced, fresh cauliflower (not cooked- use a blender or grater)

– 10 slices smoked ham cut into quarters

– 0.75-1 tsp Garlic powder (depending on preference)

– 0.5 tsp Crushed red pepper

– 1 large slice tomato diced

– side salad- rocket , lettuce, cucumber & cherry tomatoes (dressing Balsamic vinegar & pepper)


Instructions

1. Preheat oven to 350 degrees Fahrenheit.

2.Combine all your ingredients and mix well.

3.Pour into greased bagel baking tray**

4. Bake at 400 for 20-30 minutes, or until set.

5. Serve with side salad 

NOTES: Can be frozen without the toppings after the first baking. Simply thaw, top and then bake for 12-15 minutes in a 425 degree Fahrenheit oven.

**£8.90 Ebay – CLICK HERE 

Cheesy Tuna & Potato Frittata

You are in a rush but need a quick healthy meal? The Fritatta is for you! You can make so many different Fritatta’s -from vegetable, cheese, ham, salmon, tomato and cheese, ….the list goes on!

The word “frittata,” which derives from the Italian verb “friggere,” or “to fry,” connotes the simplicity and pleasures of cucina povera—the “humble cuisine” that most of us innately love. Egg is the main ingredient. With its high protein and mineral content, easy availability and low cost, eggs are an essential part of the diet almost everywhere in the world.

What is the difference between a Fritatta and an omelette? – click the paragraph above to find out!

As long as you have eggs and milk in the kitchen (and who doesn’t?!) you have the base of the recipe.

You can have some carbohydrates with it by making it with potatoes or even noodles! Click here  for some great recipes for inspiration… 

here is my recipe!

SERVES 1

1 potato (sweet or jersey)

Tin of tuna

Frozen vegetables (70g)

Oil

5 tablespoons milk

2 eggs

Grated cheese (cheddar or parmesan, amount depends on you)

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To make this a G-free, D-free recipe, use rice/soy/almond milk and ‘Sheesh’ or Lactose free cheese (if you can tolerate)

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Instructions

  1. Drain Tuna
  2. Beat 2 eggs (or egg whites) with milk, salt & pepper and a handful of grated cheese
  3. Cook (microwave or hob) frozen vegetables
  4. Boil potatoes until tender
  5. Drain and slice potatoes
  6.  Oil a baking dish or pan
  7. Place sliced potatoes across bottom of dish or pan
  8. Scatter over the cooked vegetables
  9. Poor over the egg/milk/cheese mixture
  10. Place in pre-heated oven or on hob and let cook for 10mins
  11. Sprinkle some more cheese on top and let cook for another 10 mins – time depends on hob or oven and what temperature.Image

Enjoy!