With the onset of the New Year I really want to stick to one of my resolutions....to eat healthier. But....I love to bake and I adore sweets (my biggest problem!) I thought long and hard about making these muffins and came up with a solution of sorts. Use all healthy ingredients! I substituted quite a lot in this recipe. Instead of butter, I used coconut oil. Whole wheat pastry flour was the substitution for all purpose flour and I halved the amount of sugar used and made half of that stevia and I used Greek yogurt for the sour cream.
I don't know what these taste like when baked as written (I am sure they are delicious!) but I have to tell you....my version is really good! They didn't taste "healthy" at all and were very satisfying!
Pistachios are a favorite nut of mine and I love them with lemon so I knew that I would like these muffins. Now I can enjoy them and not feel guilty about it!
Try these....they are delicious! If you would like the original recipe please click the Baked Sunday Mornings icon below if you would like my
recipe click here. Which ever one you choose I know you
This Sunday the Baked group is making Bananas Foster Fritters with Rum Dipping Sauce from the Baked Explorations cookbook. I almost passed this one by because I am not a fan of baked banana anything. The best thing about this recipe is the rum dipping sauce...that was a real winner and I could envision it on pancakes, waffles or french toast. The fritters were good, a nice crispness on the outside and a cake-like interior, but it was really difficult to get the middles done without burning them. The first few batches I did were almost burnt on the outside and really gooey on the inside. I had to watch the oil very carefully and kept it around 325...that seemed to work the best for me. The recipe said to dust the fritters with confectioners sugar...I used regular sugar and cinnamon...just because!
You can get the recipe on the Baked Sunday Mornings site and also see what the other bakers did just click the icon below.
Had a pot of bean soup cooking away on the stove all day today and thought that a nice skillet of cornbread would be good along side of it. I love things cooked in cast iron skillets especially cornbread! It turns out nice and crunchy on the edges and moist on the inside. I like my cornbread on the sweet side, so I add a little brown sugar, honey and regular sugar and it turns out perfect!
Serve it while it's still warm with butter and honey. MMMmmmmm.
adapted from Honey Corn Muffins, Baked Explorations
¼ cup (1/2 stick) butter
1/2 cup buttermilk
1/2 cup Greek yogurt
¼ cup honey
1¼ cups yellow cornmeal
¾ cup all-purpose flour
¼ cup packed brown sugar
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
Melt the butter in a saucepan over low heat.
While the butter melts, whisk together the eggs, milk and honey. Stir in the butter when cool (but still liquid).
In a separate bowl, whisk together the cornmeal, flour, brown sugar, granulated sugar, baking powder, and salt.
Create a well in the center of the dry ingredients, and pour in the wet ingredients.
Stir until just combined.
Preheat oven 400 degrees. Spray 10" skillet with cooking spray and add 1 T butter. Place in preheated oven until butter melts (3-4 minutes)
Take skillet out of oven and pour in cornbread batter. Place in 400 degree oven and bake for 15-20 minutes.
I was really happy to see that the Baked group was slotted to make these lovely Pot de Crème this week because of my love for malt and because I have never made Pot de Crème ! So it was a new and pleasant experience for me. I was amazed at how easy they were to make...hey, no sweat!
I absolutely love malt flavor! Chocolate malts are a must have from our local United Dairy Farmer Store...in fact, I craved them when I was pregnant with my son 34 years ago. Gotta love the hot fudge chocolate malts from UDF! So it has been a life long love affair! This did not disappoint! It was so delicious and creamy and just the right amount of malt!
This recipe from Baked Elements, called for 5 egg yolks!
So what do you do with all the egg whites you had left over from this recipe??? You make macarons! Another love of mine....and chocolate malt macarons sound scrumptious!
I feel so french today...pot de crème and macarons!
The ABCers are now baking from the King Arthur Flour site. So many good looking recipes there. I am really excited about all the possibilities! This month Panettone Muffins were chosen. I am embarrassed to admit, being an Italian girl and all, I have never really cared for Panettone. I always thought it was too dry. Of course I have never tried to make it, I have always had the store bought variety. So I wasn't really all the excited about these muffins. I have to tell you though....these were good! I didn't have a good variety of dried fruits to put in them, I only used dates and raisins (what I left over from Christmas cookies) and threw in some pomegranate arils and they still turned out really nice! I can only imagine how good they would be with a nice mix of dried fruits in them! I also did not have the fiori di sicilia
so I used some grated orange rind.
These muffins were moist tender and delicious!
You can see what the other bakers did with this recipe here.
king arthur flour
1 1/2 cups diced dried fruit*
1/4 cup apple juice, orange juice, rum, or a mixture
2 generous tablespoons coarse white sparkling sugar, for topping
*Our Favorite Fruit Blend — diced apricots, raisins, pineapple cubes, chopped dates, and sweetened cranberries — is a good choice here
1)Mix the dried fruit and liquid of your choice in a bowl. Cover the bowl, and let the fruit sit overnight. Or speed up the process by heating fruit and liquid in the microwave till very hot, then cooling to lukewarm/room temperature, about 1 hour.
2) Preheat the oven to 375°F. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
3) In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugar until smooth.
4) Add the eggs, beating to combine.
5) Stir in the Fiori and vanilla.
6) Whisk together the Cake Enhancer, baking powder, salt, and flour. Stir the dry ingredients into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
7) Stir in the fruit, with any remaining liquid.
8) Spoon the batter evenly into the prepared pan, filling the cups quite full. Sprinkle the tops of the muffins generously with the coarse sugar.
9) Bake the muffins for 18 to 20 minutes, or until they're a sunny gold color on top, and a cake tester inserted into the middle of one of the center muffins comes out clean.
10) Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. Transfer them to a rack to cool.