Category Archives: tree nut free

Lemon Blueberry Muffins

I really should of been a baker. Not a fancy sort with funky icing designs, or cake too pretty to eat sort of baker, but a practical, every day healthy food consumption kind of baker.  Stop at my little corner bakery on the way to work for your breakfast to-go.  I could do it.  Maybe I should do it…

Sixteen years ago when my son was diagnosed with life threatening food allergies (peanuts and tree nuts) I started paying attention to ingredients in food. Up until then I had the grab and shove in cart mentality.

That many years ago there wasn’t a large variety of peanut/nut free foods or even strict allergen listing requirements that is available today. So, if my child was to enjoy a cookie, or a muffin or at that point, bread, I had better get the baking ingredients out and get’er done.  Besides, I started to notice this food in EVERYTHING called ‘Soy’ and labeled in many different forms. Soy lecithin, soy flour, hydrolyzed soy, soy soy soy. After much research into the world of soy, we avoid all soy in this home and if you buy anything premade/boxed etc., you will more than likely find it in the ingredients list. Anyways, this post isn’t about the deteriorating ingredient list in foods, its about super refreshing delicious Lemon Blueberry Muffins.

When it comes to blueberries and baking, the type matters. The small wild blueberries, won’t give you the blue bleed. The taste of biting into a juicy blueberry isn’t as prominent in the small blueberries, so I recommend Blueberries. You can use wild blueberries, just not my fav when it comes to baking.

If you are lucky like us, you will have a Mennonite Blueberry Farm around the corner. I can pop in anytime of year and grab a bag of frozen big juicy blueberries.

Chances are you can buy blueberries in your local area in the late summer when it is in season. The good things about this farm is they don’t use pesticides or harmful treatments so you can just plop them in a freezer bag and have on hand all year around. No washing. (Fantastic for smoothies too).

I also got a wonderful gift recently from a friend who went to Mexico and brought back vanilla.  The good stuff!

Like most of my recipes they have happened by accident and the measurements are my critiquing over time. Ok, here we go.

Side Note: I never advocate for the use of margarine in my baking.  It has a different outcome and really, if you are using margarine, do yourself a favour and don’t.  Seriously, don’t believe all the crap the agencies tell you.  Hydrolyzed anything and soy is not for human consumption!

Ingredients

1/2 cup melted butter
2 large farm eggs
3/4 cup of milk
1 cup of organic cane sugar
2 cups of blueberries (frozen is best for the addition to baking)
Zest of 2 organic lemons (zest of anything should be organic to avoid crop sprays)
2 tsp of vanilla
2 cups of AP flour, plus more for blueberry dusting
1 1/2 tsp of baking powder
1/2 tsp of salt

See that ingredient list?  Wonderful!  Okay, lets get ready to bake!

Preheat your oven to 375 – I use convention oven, but any oven will do.  Line your muffin tray with paper cups.

In a medium bowl add the flour, baking powder and salt and mix.

In an electric mixer with the paddle attachment, add your melted butter (room temperature so you don’t scramble your eggs), vanilla, sugar, milk and mix until all incorporated.  Add in your lemon zest.jUNE 2017 058
(yup, those are pretty blue eggs from a friends farm)

Put the frozen blueberries into a bowl and cover them with flour and make sure they are all dusted.

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After your wet ingredients are all mixed well, add in your dry ingredients slowly with mixer on low.  Let it mix for 1 minute on medium speed.  If your batter looks too dry don’t be afraid to add a splash of milk to get the desired texture seen in the picture.  Some flours, especially depending on age, can be more dry than others.  A bit more milk never hurt anyone.

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Remove bowl from mixer stand.  Add your frozen flour dusted blueberries (not all the flour in the bottom of the bowl, just the blueberries) to your batter.  Fold the blueberries in gently.

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Once completely mixed, scoop into lined muffin tray.  Fill them up!

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Put the trays in your preheated oven.  Turn 1/2 way through cooking.  Watch your muffins as they can easily overcook in the matter of 2 mins.  Then you’ll have dry I need a drink of coffee kind of muffins.  Look for a bounce back when gently pushed in the middle to see if it is done.  Cook for 15-20 mins depending on your oven and elevation.

Remove from tray immediately and place on a bakers rack to cool.

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Bakers tip:  Baked foods always continue to cook for a few minutes while cooling.  So its OK to pull from the oven when JUST done, that extra minute you would wait in the oven, let it do it on the counter.

This is such a great ‘summer’ muffin that can be enjoyed at anytime of the year.  The lemon is fresh and the blueberries are juicy!

Thanks for stopping by!

Be Good To The Senior In You ❤️

Buttermilk Bran Muffins

Ingredients
1 cup of 100% Wheat Bran
1 1/2 cup of 1% buttermilk
1/3 cup sunflower or safflower oil
1 large egg
2/3 cup packed brown sugar
1 1/2 tsp of vanilla
1 cup of AP Flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup (more or less) raisins

Directions:  Preheat over to 375 (convection bake). Line muffin tin with muffin paper or silicone inserts. My preference is non-bleached muffin paper that is biodegradable. Top that Starbucks & Tim Hortons!!

Bowl #1
Wheat bran and buttermilk. Mix and let it stand for 5-10 mins.

Bowl #2
Oil, brown sugar, egg and vanilla. Mix with a blender on medium until creamy and smooth.

Mix bowl #2 into bowl #1. Make sure they are incorporated into each other fully.

Add flour, baking soda, baking powder and salt into mixture and mix with spatula until smooth and mixed well.  Stir in raisins.

Scoop into prepared muffin pan. Fill to the top of the liner. Not halfway. All the way to the top (see picture).

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Bake in preheated oven for 12-15 minutes. Easy right?v
Use the ‘spring back’ test to check for readiness.  Remove promptly from pan and place on cooling rack.

Enjoy warm and cooled.

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Carrot Zucchini Bread with Cream Cheese Frosting

This is a great moist loaf and its full of flavour. If you prefer more spice in your loafs you can add more or less to suit your taste.  If you’re a Nutter, I would imagine walnuts would taste pretty darn tootin good in this recipe, however we are a peanut nut free home.  Raisins it is!

As with all my recipes, butter.  Margarine is oil based (and absolute garbage) and not recommended by me for anything other than lubing your car door joints.

CARROT-ZUCCHINI BREAD WITH CREAM CHEESE FROSTING

1 3/4 cups unbleached flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 tsp. nutmeg
1/8 tsp ground ginger
1/8 cup butter milk (or cream)
2 large organic eggs
1/2 cup organic sunflower oil
1/8 cup honey or agave
1 tsp. organic vanilla
3/4 cup packed brown sugar
3/4 cup shredded organic carrot
1 cup shredded organic zucchini
3/4 cup organic raisins

Preheat oven to 350 degrees. Grease two 8×4″ loaf pans. In medium bowl stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. In large bowl, beat eggs, oil, honey, and vanilla, mixing well; then add brown sugar and mix well. Gradually add flour mixture into the egg mixture while beating on low, then add buttermilk, beat on low untill it is all mixed well. Stir carrot, zucchini, and raisins into the batter; mix until well combined. Pour batter into the greased loaf pans. Bake 30-40 minutes, or until toothpick inserted in centre comes out clean.

Let cool in pans about 5-7 minutes before removing; then completely cool the loaves before adding the frosting.

CREAM CHEESE FROSTING
1/4 cup butter, softened
4 oz. cream cheese, softened
3 cups powdered sugar
1 Tbsp. half & half (or any milk)
1 1/2 tsp. vanilla

In medium bowl, beat softened butter and cream cheese with mixer until light and fluffy (well as fluffy and cream cheese and butter can be) add powdered sugar and beat well. Add in the half & half and vanilla, and beat all ingredients. Spread frosting liberally over the top of the carrot-zucchini bread. Keep refrigerated.