100% whole wheat muffins

I know. I haven’t posted a recipe in months. But since I’ve made this one now three times in a week, I figured it was time to share it!

1/4 cup oil
1 egg
1 cup milk
1/6 to 1/4 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 cups whole wheat flour

In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a whisk. Add in the baking powder and flour. Mix again until all of the dough is just barely moist, about 20 or 30 strokes, max. Do not over mix. Spoon the batter into well-oiled muffin cups. Bake at 350° for about 20 minutes. Remove from the oven and cool slightly before removing from the pan.

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Bissap jam

I know. It’s not ‘real’ jam. But it tastes like it and can be made up in small or large batches (gifts?) in under an hour. My kind of jam!

The taste is similar to blackberry preserves, but has a nice bissap taste. Not overpowering or too tart.  The texture is very jam-y, which I like.

3 big handfuls of dried bissap flowers, rinsed
2-3 cups sugar (to taste

Put the bissap flowers in a saucepan. Add just enough water to cover most of them – not all the way submerged. Cover and bring to a low boil for about 20 minutes or until flowers are soft. Using a stick blender or food processor, carefully (HOT!) purée the mixture until even texture.

Return to saucepan and add sugar to taste. Cook uncovered another 15-20 minutes or until desired consistency is reached.

Pour into clean glass jars. Seal and let cool. Store in refrigerator.

Morning Glory Muffins

Perfect Sunday afternoon treat, despite the name.

1 1/3 cup whole wheat flour
1/3 cup sugar
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
pinch nutmeg
1/4 teaspoon salt
2 eggs
1/2 cup oil
1/3 unsweetened lait caillé
1 teaspoon vanilla
1 apple, cored, peeled and diced
1/4 cup seedless raisins
1/2 cup grated carrots
1/2 cup grated zucchini
1/4 cup dried flaked unsweetened coconut

In a large bowl, mix together flour, sugar, baking soda, cinnamon, nutmeg and salt; break up any lumps with your fingers or a wooden spoon.

In a separate bowl, whisk together eggs, oil and vanilla, then add to flour mixture and stir just until combined. Add apples, raisins, carrots, zucchini and coconut and stir gently until well combined.

Spoon batter into paper-lined muffin tins, filling each about 2/3 full. Bake for 25 to 30 minutes, or until cooked through.

Mango-bissap muffins

I modeled this recipe after one of our favorites, but used local fruit. The cornmeal gives a good texture, but not too heavy.

3/4 cup flour
3/4 cup whole wheat flour
1/2 cup cornmeal (semoule de maïs)
1/4 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk
1/4 cup oil
1/2 cup small cubes of fresh, ripe mango
1/4 cup rehydrated bissap flowers, chopped into small pieces

Mix the dry ingredients in a large bowl.

In a second bowl, mix the egg, milk and oil well.

Stir the wet ingredients into the dry until just mixed. Gently fold in the mango and bissap.

Spoon the batter (it will be thick) into paper-lined muffin tins. Bake in preheated oven at 350 degrees until a knife inserted in center comes out clean.

Chocolate banana muffins (all whole wheat!)

Perfect healthy snack for chocolate-lovers!

2/3 cup sugar
1/2 cup oil
2 eggs
1/4 cup strong brewed coffee, cooled
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup plain yogurt or lait caillé
2 cups whole wheat flour
1/2 cup cocoa
1 tsp baking soda
1 tsp salt

Mix sugar and oil in large bowl. Stir in eggs and coffee until well blended. Add bananas and yogurt. Beat until smooth. Stir in flour, cocoa, baking soda and salt just until moistened.

Fill lined muffins cups about 3/4 full. Bake in preheated oven 350° for about 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes. Remove from pans and place top side up on wire rack. Cool completely, about two hours.

Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Similar recipes on this site:
Coffee banana bread
Citrus spice banana bread
Applesauce breakfast bread
Spiced carrot zucchini bread
Britt’s zucchini bread
Hungarian apricot bread

Broiled grapefruit

Cut a grapefruit in half. Drizzle 1 tsp honey on each half. Broil for 4-5 minutes until just bubbly and well-browned. Eat warm. Yum.

Almond & cinnamon sweet rolls

1/3 cup sugar
1 1/4 tsp salt
1/2 cup butter
1 1/2 Tbsp yeast
1 1/4 cup warm water
3 eggs
about 6 cups flour
1/4 cup milk powder

Filling:
2 Tbsp cinnamon
1/4 cup sugar
1 tsp almond extract
2 Tbsp melted butter

Icing:
1 cup powdered sugar
1/4 cup milk

Place sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed mixer bowl. Add lukewarm mixture, eggs, milk powder and 5 cups flour. Attach bowl and power knead spiral dough hook to mixer. Turn speed to 2 and mix for about 2 minutes.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes or until dough starts to clean sides of bowl. Knead on speed 2 for 2 more minutes.

Place dough in greased bowl, turning to grease top. Cover and let rise in warm place, free from draft about 1 hour or until doubled in bulk.

Punch dough down and roll out into a large rectangle so that the dough is about 1/2 inch thick. Spread the filling over the dough evenly. Roll the dough to form a long, thin snake. Pinch the ends closed. Using a sharp knife, slice 1 inch thick rounds and place them in a greased glass baking dish. Wedge ’em in there tight! This will make nice, tall rolls.

Optional: Cover with plastic wrap and refrigerate overnight.

Let rise one hour. Bake in preheated oven at 400 degrees until light golden brown, about 15 to 18 minutes. Mix together the frosting and glaze while still hot. Yum!

All whole wheat bread

This is a great recipe if you’ve got a stand mixer. Otherwise, still a great recipe… but be prepared to knead for a long time!

5-6 cups whole wheat flour
1/2 Tbsp instant yeast
2 Tbsp salt
1 tablespoon vital gluten bread enhancer (optional)
3 cups water
1/3 cup milk powder
1/3 cup oil
1/4 cup sugar

Place flour, milk powder, sugar, yeast, salt and bread improver into mixing bowl. Attach flat beater and mix on Speed 2 until well combined.

Change to dough hook. With mixer going, slowly add 1 cup water and oil to the outside of the bowl. If mixture looks dry, add extra water until dough looks just moist. Knead for 5-6 minutes (staying on Speed 2) until dough is soft and elastic.

Place dough into an oiled bowl, cover with plastic wrap or a damp tea towel and leave dough to rise and more than double in size. This takes about 1 hour in a draught free, warm place.

Preheat oven to 350°. Lightly grease two medium sized loaf pans.

Punch dough down, then shape into two loaves. Cover with damp tea towel and place in a warm place for 45 minutes or until they have risen to top of pan.

Bake for 30 minutes, or until golden brown and hollow sounding when lightly tapped. Turn bread out onto a cooling rack and allow to cool.

Zucchini casserole with parmesan

We were very, very pleased with this dish. We ate it for both breakfast and lunch until it ran out!

4-6 medium zucchini, grated
4 eggs
1/3 cup light cream (15%)
1/2 tsp salt
1/2 tsp Italian seasoning
2-3 Tbsp parmesan

Spread the zucchini in a large baking dish. In a bowl, beat the eggs then add cream, salt and Italian seasoning. Mix well and pour over zucchini. Stir gently to coat.

Bake in preheated oven at 350° for about 25-30 or until the egg mixture sets. Sprinkle with parmesan and bake another 5 minutes.

Serve warm. (Reheats well.)

Bacon, mushroom and cheese breakfast bread

This recipe is more on the fluffy biscuit side rather than a dense breakfast casserole.

1 recipe Southern Girl’s Biscuits
5 eggs, beaten
6 strips bacon, crumbled
3-4 white mushrooms, washed and quartered
1/4 tsp salt
pinch of rosemary
a bit of cubed or grated cheese, maybe Gouda or Emmental, Cheddar or Swiss

Spread biscuit dough evenly in baking dish. Top with bacon, mushrooms, rosemary, salt, then cheese. Pour eggs over top. Bake at 350 degrees for 30 minutes or until firm and golden. As it bakes, the egg mixture will sink and the fluffy biscuit dough will rise the the top!