Saturday, August 16, 2008

Cinnamon Swirl Bread

1/3 cup sugar
1/2 cup finely chopped pecans, toasted
2 teaspoons ground cinnamon
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup cooking oil
Preheat oven to 350 degrees. Grease/flour/spray the bottom and sides of a 9″x5″x3″ loaf pan.Combine 1/3 cup of sugar, pecans, and cinnamon. Set aside.
Combine 1 cup of sugar, flour, baking powder, and salt. In a separate bowl, beat egg. Then, stir in milk and oil. Make a well in the flour mixture and add the egg mixture. Stir just until mixed. Do not overmix.
Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion.
Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack.Posted by Picasa

Friday, August 8, 2008

TWD Lemon Poppy Seed Muffins

For Muffins

2/3 cup sugar

Grated zest and juice of


2 cups of all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 cup sour cream

2 large eggs

1 teaspoon pure vanilla extract

1 stick(8 tablespoons) unsalted butter,

melted and cooled

2 teaspoons poppy seeds

For The Icing

1 cup confectioners' sugar, sifted

2-3 tablespoons fresh lemon juice

Getting Ready: Center a rack in the oven and preheat the oven to 400 degrees F.

Butter or spray the twelve molds in a regular-size muffin pan or fit the molds with paper cups.

Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong. Whisk together the flour,baking powder, baking soda and salt. In a large glass measuring cup or in another bowl whisk sour cream , eggs vanilla lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and, with a whisk or rubber spatula, gently but quickly stir to blend Don't worry about being through -a few lumps are better than over mixing the batter. Stir in the poppy seeds. Divide the batter evenly among the muffin cups.

Bake for 18-20 minutes, or until tops are a golden brown and a thin knife inserted comes out clean. Transfer the pan to a rack and cool for five minutes before carefully removing each muffin from its mold. Cool the muffins completely on the rack before icing them.

To Make Icing

Put confectioners' sugar in a small bowl and add about 1 1/2 tablespoons of lemon juice. Stir with spoon to moisten the sugar, then add enough additional lemon juice, a dibble at a time, to get an icing that is is thin enough to drizzle from the tip of your spoon. You can drizzle lines of icing over the tops of the muffins or coat them entirely, the better to get an extra zap of lemon.

Thursday, August 7, 2008

Lemon Blueberry Dream Muffins

1 1/2 c. milk
1c. oil
1c. honey
2T. lemon peel grated
2t. vanilla
4c. whole wheat flour
2T. baking powder
2t. salt
1 1/2 c. fresh or frozen blueberries
Mix the wet ingredients in a large bowl. Add the dry ingredients, then fold in blueberries. Put into greased muffin tins, and bake at 375 for 17min. Yield: 2 dozen muffins

Muffin Men Rating: 5 star these are a favorite!

Tuesday, August 5, 2008

Our First Post

This is our first and pictures soon to come!