The post Raspberry Lemon Muffins {Shh! They’re healthy!} appeared first on A Mouse In My Kitchen.
]]>In case this is your first time joining us, be sure to check out some of the other healthy posts we’ve done. My personal favorites are this one that focuses on overeating and this one that gives you tricks on how to love running, even if you hate it.
This week, Traci is sharing a little dessert recipe with you. Don’t worry, these Raspberry Lemon Muffins are about as healthy as they come!
Okay guys, honestly, when you hear “muffin recipe” are you thinking Costco Muffins? Crazy good, but they have about the same amount of calories in them as you should have daily. The serving size on those suckers are a fourth a muffin. Really, who eats a fourth of a muffin?? I however would like to share a super secret recipe with you. These muffins are good for you, and have the consistency of those super moist muffins, without all the calories and oil. They have yogurt in them, which helps them to be moist, and they don’t have a crazy amount of sugar either! My husband gets so excited when I make these, and whenever I take them places they are gone in about two seconds. I know, I really shouldn’t share this, because they rock, but I am going to, because I love you guys 
So without further ado, the magic muffin recipe.
- 1/2 Cup Yogurt {plain is what is suggested, but I have used whatever is in my fridge, too! The plain yogurt makes sure there isn't too much sugar!}
- 3 TBSP Vegetable Oil
- 1 TBSP lemon juice
- 2 Egg Whites
- 1/2 tsp lemon extract {optional}
- 1 1/2 Cups Flour
- 3/4 Cup Sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. grated lemon zest
- 1 Cup frozen or fresh Raspberries
- 2 TBSP powdered or white sugar {for decoration}
- 1. Preheat oven to 400 degrees. Grease or Line a muffin tin.
- 2. Mix together the first five ingredients {yogurt, oil, lemon juice, egg whites, lemon extract}
- 3.In a separate bowl mix the remaining ingredients.
- 4. Combine both mixtures {but don't over mix!}
- 5. Gently fold in raspberries.
- 6. Spoon into muffin tins, and sprinkle sugar on top for decoration {this is optional}
- 7.Bake for 15-17 minutes. Until a fork or toothpick comes out clean. Let cool on rack.
- Enjoy!
- I usually do not add the lemon extract. I just don't keep it on hand. It makes it yummy but! I don't always use it. Also, if you want to make these EXTRA healthy, you can substitute applesauce for some or all of the oil. Just make sure you use 3 TBSP total {either combined, or just applesauce} This will make them a bit more dry but not much. I love using applesauce instead of oil!
- Also-This is amazing with strawberries, or blueberries, or huckleberries, too! Try it out with your favorite berry!
The post Raspberry Lemon Muffins {Shh! They’re healthy!} appeared first on A Mouse In My Kitchen.
]]>The post Cream Drop Biscuits appeared first on A Mouse In My Kitchen.
]]>
I am so stoked to share this with you! This recipe is the first recipe I remember I made and became my own. I have always been interested in cooking, and my Mother, and Grandmother are incredible cooks, and I always hoped some of that came through. They taught me in highschool and my Mom and I came up with this recipe, and it was the first one that only I could make perfectly, have you ever had one of those? One where you just HAD to make it, or they didn’t turn out quite right? Well, this is my first one of those I perfected it and served it and gobbled it down. These biscuits come together SO quickly, literally ten minutes or so, and another 15 minutes to cook. They are super simple and really the only thing you need to remember is to not over-mix, and to not over cook. I hope you love them as much as I do!
- 2 1/2 Cups Flour
- 1 TBSP Baking Powder
- 1 tsp salt
- 1 TBSP Sugar
- 2 Cups Chilled Heavy Cream
- 1.Preheat your oven to 400 degrees.
- 2.Combine dry ingredients and mix well.
- 3.Gradually add the cream and mix until combined {sometimes, I use my hands!} But DON'T overmix.
- 4. Drop 1/4 Cup servings on an ungreased cookie sheet.
- 5. Bake until tops are pale and golden. {15-20 minutes}
- Note: I know the time on this is broad, but depending on where you live, and how your oven works, you really need to watch the biscuits. They will be done with you see the top beginning to brown, you can almost smell the done bread smell, you know?
Let me know if you have any questions!
Traci
Share
The post Cream Drop Biscuits appeared first on A Mouse In My Kitchen.
]]>The post Chocolate Chip Surprise Bread appeared first on A Mouse In My Kitchen.
]]>
Each month, all the bloggers will be given two different ingredients that wouldn’t normally go together and the idea is to make a recipe using both ingredients. It’s a fun way to meet other bloggers and give myself a challenge in the kitchen.
This month, the first ingredient was chocolate. The second ingredient – cauliflower. I am NOT a fan of cauliflower. I decided the only way I could make this work is if I could figure out a way to hide the cauliflower in the recipe. So I opted for baking. I made a bread type recipe using the cauliflower and chocolate chips. I used apple sauce too instead of eggs, so it turned out a little moist. I have to admit that I am not a huge fan of it, but my two and one year old LOVE it. Anyway to get vegetables in em, right?
Check out the other cauliflower and chocolate recipes that were created for this challenge:
- 1.5-2 cups cauliflower
- 4 tablespoons butter
- 1/2 cup brown sugar
- 1 1/2 cup flour
- 1/2 teaspoon baking soda
- 1 t salt
- 1 cup applesauce
- 1 teaspoon vanilla
- 1/2 cup sugar
- 1/2 cup oats
- 1/2 cup chocolate chips
- Preheat oven to 350
- Boil cauliflower until soft (10-15 minutes). Mash it and set aside.
- Mix soften butter, brown sugar, flour, baking soda, and salt.
- Add vanilla and applesauce. Mix well.
- Add oats and chocolate chips. Mix.
- Spray a bread pan with cooking spray and pour in batter.
- Cook for 45-50 minutes or until tooth pick inserted into the center comes out clean.
The post Chocolate Chip Surprise Bread appeared first on A Mouse In My Kitchen.
]]>The post Lazy Poor Man’s Bread: No Knead, Four Ingredient Bread appeared first on A Mouse In My Kitchen.
]]>
My family has been living in a little apartment while we are waiting for our house to open up. We have put most of our stuff in storage, including my Bosche mixer. Because I don’t have a mixer, I haven’t been making any bread homemade bread, which is very sad because nothing makes a house a home like some good homemade bread, which is why I was SO excited to find this recipe for no knead homemade bread. I call it lazy man’s bread because there is no kneading necessary and seriously only like 15 minutes of prep work. I call it poor man’s bread because there are only four ingredients (five in my version) and costs less than a dollar for a 2.5 pound loaf.
Bread dough, right before I put it in the oven.
This bread is cooked in a dutch oven. I recommend this one
The only crappy thing about this recipe is that it has to rise for a long time – like 12-18 hours. I know that’s not fun, but this is seriously the easiest bread recipe I have ever made. You just have to be a little patient
Nothing better than warm bread spread with honey and butter. Yum.
So, here is the recipe. If you want detailed instructions, go check out the blog I found it on. She gives a really good description of each step, although it is a really easy recipe. I added the honey in my recipe to make the bread a little more sweet, but you can definitely make it without the honey.
- 6 cups flour (bread flour recommended, but all purpose flour works fine
- 1/2 t. instant or active-dry yeast
- 2 1/2 t. salt
- 2 2/3 cup cool water
- 1/2 cup honey
- Mix flour, yeast, and salt until well combined. Add the water and the honey.
- Cover with plastic wrap.
- Let dough rise for 12-18 hours. Dough will smell yeasty when finished and look bubbly.
- Flour your hands and a work surface. I use a cookie sheet as a work surface.
- Fold the dough over and tuck the edges of the dough underneath.
- Lay the dough out on the cookie sheet (or a terry cloth towel).
- Flour the dough.
- Cover the dough with a terry cloth towel and let it rise for about 2 hours. The dough should double in size.
- About 1 1/2 hours into the bread rising, turn on your oven to 425. Place your empty dutch oven into the oven and let it heat up with the oven.
- When your dough has doubled in size and about 2 hours has past, remove the top towels and flip the bread dough into the hot cast high pot.
- Cover and bake for 40 minutes
- Take the lid off and bake for another 10-15 minutes
- Remove bread from the pot and let it cool completely on a wire rack before you cut into it.
The post Lazy Poor Man’s Bread: No Knead, Four Ingredient Bread appeared first on A Mouse In My Kitchen.
]]>The post Recipe #25: Resurrection Rolls appeared first on A Mouse In My Kitchen.
]]>So you can make these a couple different ways. I just found this recipe that uses store bought crescent rolls to make them. That would be a lot less work, but a little less “homemade,” right?
I have to confess that when I made these, they didn’t turn out super great. I had a few problems with them. I think the main thing was that I cooked it too hot and not long enough. We were sort of in a hurry for them to be done, so I thought I would speed things up a bit.. bad idea. Most of them turned out okay but some of them looked like they should be on a pinterest fail board or something. I thought I had a picture of it but I guess not…
Anyway, this is what they are supposed to look like:
The post Recipe #25: Resurrection Rolls appeared first on A Mouse In My Kitchen.
]]>