Lunch Box Archive

Buttermilk and Blueberries Muffins

Posted 19/08/2011 By Edith

Buttermilk and Blueberries Muffins

Production: 12 – Serving
Preparation: 15 Minutes
Cooking: 25 Minutes

What could be better at this time of year, a beautiful muffin full of delicious blueberries?
They are beautiful, contain little fat or sugar and they melt in your mouth.

The “Vanilla caviar” can easily be replaced with pure vanilla extract (1 teaspoon of extract = 1/8 teaspoon  of vanilla caviar)
For the curious, the “Vanilla caviar” is made of 100% vanilla seeds. Vanilla pods are filled with thousands of tiny seeds, which are the most aromatic part of the vanilla.

Buttermilk and Blueberries Muffins
Ingredients:
Flour (all purpose) – [1 1/2 cup]  (375 ml.)
Oat bran  – [1 cup]  (250 ml.)
White Sugar – [1/2 cup]  (125 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Baking soda – [1 teaspoon]  (5 ml.)
Canola Oil – [1/4 cup]  (65 ml.)
Vanilla caviar – [1/2 teaspoon]  (3 ml.)
Egg (large) – [1]
Buttermilk – [1 cup]  (250 ml.)
Blueberries – [1 1/2 cup]  (375 ml.)

Steps:
1- Preheat the oven to 400 degrees F (200  C).
2- In a large bowl, combine flour, sugar, salt, baking powder and baking soda.
3- In another bowl, mix the buttermilk and the bran, set aside for 3 minutes.
4- Add the oil, egg (beated) and vanilla.
5- Pour into the first mixture.
6- Mix gently.
7- Stir in blueberries.
8- Pour the batter into the molds.
9- Bake for 20-25 minutes (lightly browned).

Carrot and pineapple cake

Posted 11/08/2011 By Edith

Carrot and pineapple cake

Production: 12 – Serving
Preparation: 20 Minutes
Rest time: 45 Minutes
Cooking: 75 Minutes

Pauline suggested this delicious cake with a dense texture and cheese icing, the result is amazing.
But it is just as good without icing, so you can serve it with a small scoop of ice cream or simply topped it with a little cream.

Carrot and pineapple cake

Ingredients:
White Sugar – [2 cups]  (500 ml.)
Canola Oil – [1 cup]  (250 ml.)
Eggs – [4]
Vanilla extract – [1 teaspoon]  (5 ml.)
Grated Carrots  – [2 cups]  (500 ml.)
Crushed pineapples  – [1 cup]  (250 ml.)
Flour (all purpose) – [2 cups]  (500 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Baking soda – [1 1/2 teaspoon]  (8 ml.)
Cinnamon – [2 teaspoons]  (10 ml.)
Walnuts (chopped) – [1/2 cup]  (125 ml.)
Coconut Flakes  – [2/3 cup]  (170 ml.)

FOR THE ICING:
Butter – [1/4 cup]  (65 ml.)
Cream Cheese  – [1/2 lbs.]  (225 g.)
Vanilla extract – [1 1/2 teaspoon]  (8 ml.)
35% Cream – [2 tablespoons]  (30 ml.)
Icing Sugar  – [1 1/2 cup]  (375 ml.)
Lemon Zest – [1]

Steps:
1- Preheat oven to 350 F (180 C).
2- Beat sugar, oil and eggs at maximum speed for 10 minutes.
3- Add the vanilla.
4- Drain pineapple and reserve.
5- In a large bowl, combine the pineapple with the grated carrots, flour, salt, baking powder, baking soda, cinnamon, chopped walnuts and flaked coconut.
6- Stir the second mixture and stir gently into the first with electric mixer 1 to 2 minutes.
7- Pour the batter into a buttered and floured mold, This recipe makes a ring cake or 2 loaf cakes.
8- Bake 1 hour 15 minutes or until a toothpick inserted in center comes out clean.
9- Allow to cool for 15 minutes. Return the pan on a rack and let cool another 30 minutes.
11- FOR THE ICING.
12- Place all ingredients (butter previously softened cream cheese, softened beforehand, vanilla, 35% cream and icing sugar) in a bowl.
13- Stir until the icing is smooth.
14- Add the lemon zest.
15- Spread icing on cooled cake.

Double Chocolate Muffins

Posted 04/08/2011 By Edith

Double Chocolate Muffins

Production: 10 – Serving
Preparation: 15 Minutes
Cooking: 20 Minutes

Absolutely delicious, even decadent, these muffins are easy to prepare.
For the real chocolate lover in us.
Note, however, the dough is much more liquid than normal muffin batter.

Double Chocolate Muffins

Ingredients:
Flour (all purpose) – [1 cup]  (250 ml.)
White Sugar – [1/2 cup]  (125 ml.)
Dry Cocoa (Powder) – [3 tablespoons]  (45 ml.)
Baking Powder – [2 teaspoons]  (10 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Egg  – [1]
Milk – [3/4 cup]  (190 ml.)
Canola Oil – [1/3 cup]  (85 ml.)
Chocolate chips – [1 cup]  (250 ml.)

Steps:
1- Preheat oven to 375 F (190).
2- In a large bowl, combine flour, sugar, cocoa, baking powder, salt and chocolate chips.
3- Make a hole in the center of thew dry ingredients.
4- Mix egg, milk and oil.
5- Add the liquid ingredients to the dry ones and stir gently. The dough should be crumbly.
6- Put the dough in a greased muffin pan.
7- Bake for 20 minutes.

Cherry Vanilla Muffins

Posted 28/07/2011 By Edith

Cherry Vanilla Muffins

Production: 12 – Serving
Preparation: 20 Minutes
Cooking: 30 Minutes

Inspired by a recipe from  “More Than A Mount Full – A Culinary Journey”. Those muffins looked, to us, simply irresistible. Great for breakfast or snack.
For best result make sure to use ripe and juicy fresh cherries.

Cherry Muffins

Ingredients:
Flour (all purpose) – [1 1/2 cup]  (375 ml.)
White Sugar – [1/2 cup]  (125 ml.)
Salt – [1/2 teaspoon]  (3 ml.)
Baking Powder – [1/2 teaspoon]  (3 ml.)
Baking Soda – [1/2 teaspoon]  (3 ml.)
Greek Yogurt  – [1/2 cup]  (125 ml.)
Canola Oil – [1/2 cup]  (125 ml.)
Egg (large) – [2]
Vanilla extract – [1 teaspoon]  (5 ml.)
Lemon (juce and zest) – [1]
Cherries – [2 cups]  (500 ml.)
Granola – [1/2 cup]  (125 ml.)

Steps:
1- Pit the cherries and cut them in half.
2- Prepare the muffin pan and preheat the oven at 350 F.
3- Mix all dry ingredients in a bowl and set aside.
4- Mix all wet ingredients in another  bowl.
5- Carefully add the dry ingredients into the wet ones and mix well.
6- When the dough is bound add the cherries without stirring. You just combine them gently.
7- Pour the mixture into your muffin pan and bake.
8-  Sprinkle seeds on top of granola muffins.
9- This recipe will give you 12 small or 7  large muffins.

Lemon and Cranberry Muffins

Posted 25/05/2011 By Francois

Lemon and Cranberry Muffins

Production: 10 – Serving
Preparation: 10 Minutes
Cooking: 30 Minutes

Bursting with juicy and delicious berries, this muffin that will delight gourmets and will appeal to people who monitor the quality of their diet.
The tangy lemon marries the cranberry to make this a favorite little treat every day.

Lemon and cramberry muffins

Ingredients:
Oatmeal Flakes (Quick Cooking) – [3/4 cup]  (190 ml.)
White Sugar – [1 cup]  (250 ml.)
Flour (all purpose) – [1 1/2 cup]  (375 ml.)
Baking Powder – [1 teaspoon]  (5 ml.)
Salt – [1/3 teaspoon]
Butter – [1/2 cup]  (125 ml.)
Milk – [2/3 cup]  (170 ml.)
Egg  – [1]
Fresh Cranberries – [2 cups]  (500 ml.)
Lemon Zest – [4 teaspoons]  (20 ml.)
Ground Cinnamon  – [1 teaspoon]  (5 ml.)
White Sugar – [4 teaspoons]  (20 ml.)

Steps:
1- In a food processor, grind the oatmeal powder.
2- Put the oat powder in a large bowl.
3- Add flour, sugar, baking powder and salt.
4- Stir with a whisk.
5- Add the butter, using two knives, work the mixture until it has taken the appearance of breadcrumbs.
6- In a bowl, using a whisk, beat egg with milk.
7- Pour milk mixture over dry ingredients.
8- Add the cranberries and lemon zest and mix until dough is moist (do not overmix).
9- Spoon batter into muffin tins, greased or lined with paper cups.
10- In a small bowl, mix 4 tsp. (20 ml.) of sugar and cinnamon.
11-  Sprinkle tops of muffins with sugar mixture and cinnamon.
12-  Bake in preheated oven 400 F (200 C) from 25 to 30 minutes.