Sunday, March 6, 2011

Baking Sunday!

Today I really needed kitchen therapy. I have really been stressing lately, and you know how it is; food is always there to comfort! This summer I discovered a fabulous recipe for buttermilk berry muffins that are absolutely divine! I have been thinking about them for a couple of days so of course I made those. Plus my little monkey of a fiancee wanted some banana bread, so we did a little search on epicurious and found a recipe for LOW-FAT banana bread, none of this 1 cup of oil business in this recipe! I hope you guys enjoy the baking, because I really really did!

Low-Fat Banana Bread
2 large eggs
3/4 cup sugar
1 cup mashed banana (about three bananas)
1/3 cup buttermilk (or regular milk with a few drops of vinegar)
1 tbsp vegetable oil
1 tbsp vanilla
1 3/4 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

-Preheat oven at 325F. Grease & flour loaf pan. 
-Beat eggs with sugar until fluffy; about 2 or 3 minutes.
-Mix in mashed bananas, buttermilk, oil and vanilla until smooth.
-Sift in flour, baking powder, baking soda and salt. Mix well.
-Pour mixture in loaf pan and bake 50 minutes to an hour.
-Also, let bread cool in pan for 10 minutes or so, then put on cooling rack.











Buttermilk Berry Muffins
2 1/2 cups flour
3/4 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
Zest of 1 orange
1 large egg
3/4 cup buttermilk
2/3 cup canola oil
1 tsp vanilla
2 cups frozen mix berries

-Preheat oven at 375F. Line 2 muffin pans with papers or grease them.
-In large bowl mix flour, sugar, baking powder, baking soda, salt and zest.
-In another bowl mix egg, buttermilk, oil and vanilla.
-Mix wet into dry, just until combined. Do not over mix!
-Fold berries into muffin mixture. (I cut up the strawberries and any big berries to make smaller chunks.)
-Bake 20 minutes, let cool and enjoy!










I hope you all enjoy!


Until next time, 
Jacqueline

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