Muffins overloaded ;)

Is there such a thing as too many berries for you? Well if there is, it’s OK. There is no such thing for me. I just love them in any form: fresh, frozen, added in muffins, cakes and pancakes …  and in any  quantity 😉

Ingredients:

  • 1 1/2 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 tbsp baking powder
  • 1/2 cup brown sugar
  • 2 cups unsweetened  cashew milk
  • 1 tbsp pure vanilla extract
  • juice from one large lemon
  • 2 cups frozen blueberries ( one cup should be enough, I just wanted more ;))

Directions:

Preheat the oven to 175 C. Line a muffin tray with the muffin baking paper and set aside.

Mix the two types of flour in a large bowl.

In a separate bowl mix together the eggs and sugar until the sugar has dissolved. Add the vanilla extract and milk and mix well.

Place the frozen blueberries in a bowl then steal about two tbsp of flour and cover the berries so they won’t become watery.

Pour the wet ingredients over the dry ingredients. Add the baking powder and drizzle the lemon juice over to activate it. mix all together. Add the berries and fold them slowly.

Pour the batter with an ice scoop in each muffin paper and bake for about 20 – 25 minutes depending on the oven.

Let them stay in the tray for about 5 minutes.

Place the muffins on a rack and wait for them to cool, then enjoy them.

 

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I hope you enjoyed them. I sure did 😉

No Butter Cinnamon Raisins Buns

As you might know, the main ingredients in a cinnamon roll are flour, cinnamon, sugar and butter. So you might  think why no butter ? It’s not because I don’t like butter; I love butter. I love it too much and sometimes I prefer not to buy it so I can stay away from it

But who can stay away from cinnamon buns ?!? If you don’t use butter you can substitute with olive oil ( any oil of your choice it works )  and believe me there was almost no difference 😉

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 2 tbsp instant traditional yeast
  • 1/4 tsp salt
  • 1 large run free egg
  • 1/4 cup organic cane sugar
  • 4 tbsp olive oil
  • 1 1/2 ground cinnamon
  • 1 cup of 1% lactose free milk

Heat the milk but never reach boiling point.

In a bowl add 1/2 cup of warm water and 1/2 teaspoon sugar and 2 tbsp instant yeast. Let it activate for about 10-15 minutes.

In a large bowl add the flour, salt sugar and mix. Make an indentation, add the egg lightly beaten, milk and the yeast mixture. Start kneading until the dough is coming from your hands and it’s no sticky.  You might have to add a bit of all-purpose flour. Knead for about 5 minutes. Transfer the dough to a clean, oily bowl and cover with a kitchen towel or plastic foil. Let it rise for about 1 hour in a warm place.

On a lightly floured surface, roll the dough into a thin rectangle. Brush with 3 Tbsp of olive oil ( you could also use grape seeds oil ). Top the dough with 1/4 cup sugar and 1/2 – 1 Tbsp cinnamon (to taste).

Starting at one end, tightly roll up the dough. Cut the dough into 2 inch pieces. Add the pieces in a square or round pan lined with oily baking paper. Brush the rolls with olive oil for a reach golden color. Cover them with plastic wrap and let them stend on the top of your preheat oven ( 375 F ) for about 30 more minutes.

Bake the rolls for about 25 – 35m minutes until nice and golden on top. While fresh from the oven brush them with some honey ( optional )

Let them cool for a few minutes and then serve and enjoy them 🙂

 

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                  ♥