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Sugar Dish Me

"if you can read, you can cook" -my momma

Posts Tagged ‘whole wheat

Strawberry Muffins

with 13 comments

chopped strawberries for muffins

I do realize that it isn’t strawberry season anymore. So let me explain.

Evan LOVES strawberries. And when I spied them on sale at the end of the season I got just a little overzealous with my purchase. He happily raided the strawberry container in the refrigerator for about 4 days, and then some of the berries lost their luster. Bruises appeared here and there and my little guy lost all interest.

I felt sort of guilty about buying too much because I reeeeeeally hate waste.

And so… muffins.

fresh or frozen strawberries

But before I break down the superb nature of these crazy awesome complex carbohydrates… a few changes!

SugarDishMe.com is moving! Okay but not really. It will still be sugardishme.com. I’m just moving my web hosting around (I posted a little note on Facebook last week, so those of you that follow there already had a heads up) which is basically like one gigantic brain-melting headache. The new site is built and I honestly thought everything would be done about a week ago but it takes 7-10 days for the domain to move and then another few days for the name servers to propagate.

Hey! Look at that! That sounds like I know what I’m talking about! (I don’t.)

What I DO know is that I haven’t posted here thinking that I would just publish this post there, except the recipes are piling up and I haven’t talked to you all since SATURDAY. And I missed you.

Oh! Before I forget…Trailer Trashtastic is still alive and well and I actually found time to update it last week, so there’s that. Especially if you’re interested in mobile home living/decorating/solutions, or maybe you’d just like to laugh at my wallpaper? Anyway… I’ve got a few cool projects set to go up in the next week or so.

leftover fruit muffins

Okay, so strawberry muffins. This is what happens when I buy too much fruit. Or when I buy fruit that just totally disappoints me (yeah. I’m talking about you, GRAPEFRUIT.) . Blackberries I think would be pretty amazing here. Chopped apples would, too. If you were clever enough to freeze your summer bounty (or if you are in the habit of stocking up on frozen berries, you know, just in case) then use some of it here! Seriously.

whole wheat strawberry muffins
These babies were my breakfast for three days straight. And my snack. And Evan’s snack.

It got down to paper, rock, scissors for the last muffin. I was paper. PAPER COVERS ROCK!!!

Buuuut I shared. Because Evan is really cute. And I thought that hoarding all the muffins from my nine year old might set a bad example.

strawberry muffins

Whole Wheat Strawberry Muffins

1/2 cup (1 stick) butter, at room temperature

1 1/2 cups granulated sugar

4 eggs

zest of 1 lemon

1 cup buttermilk (I used reduced fat)

1 1/2 cups chopped fresh or frozen strawberries

2 cups whole wheat flour

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Pre-heat the oven to 350. Line a muffin pan with paper liners or grease the pan.

In a large mixing bowl, cream the butter and sugar together until its light and fluffy. Add the eggs one at a time, beating after each addition until just combined. Mix in the lemon zest and buttermilk. Using a rubber spatula, stir in the chopped strawberries and coat them with the eggy buttermilk mixture.

In another bowl whisk together the flours, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet and divide the batter between the prepared muffin cups, filling them about 3/4 full (I got 18 muffins out of this recipe). Bake for 25-30 minutes, until golden brown on top and a pick inserted into the center of the muffin crown comes out clean.

wholesome morning muffins

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Written by Heather @ Sugar Dish Me

October 3, 2012 at 7:24 pm

Maple Oatmeal Breakfast Bread

with 20 comments

maple oat bread

Breakfast is easily my favorite meal of the day. Unless dessert is a meal.

I love breakfast for lots of reasons. Some of them include waffles with whipped cream. Or “Ah-lah-modey”. Other reasons have to do with coffee, eggs, breakfast potatoes. Don’t even get me started on biscuits or cinnamon rolls.

But I have to say that one of my very favorite things about breakfast is that I don’t have to talk my children into eating it (except when I make these Oat Nutty Whole Wheat Blueberry Pancakes – Evan doesn’t like them. Because his taste buds are deranged). So here’s the deal: I cook. Every night. I think I’m pretty decent at it… unless all of my family and friends have carefully constructed a very elaborate lie that includes all of you. Gah. That would be weird, right? One of you would tell me I hope.

Okay, so DINNER. I cook the food, I set the table, I call the family, we all sit down. I’m going to take a wild guess and say that 4 out of 7 days one or the other of my boys has to be coaxed into eating his meal. It. Drives. Me. Crazy. We’re eating good food over here!

Evan tries to pick out every shred of seasoning – today he was totally offended by cilantro. He spends mealtimes dissecting food, searching for things like green peppers and red onions. Andrew, to be fair, has gotten much better about this with age. But he still has major aversions to all beans (unless they are in chili), shrimp (unless it’s shrimp cocktail or fried), and mushrooms (unless nothing- he hates them).

making maple oat bread

Breakfast presents NONE of these problems. No matter what I put on the table at breakfast, the little boys are all about it. Maybe pickiness expands as the day wears on? Maybe they’re still asleep when I feed them at 6:15 a.m.? Whatever the rhyme or reason, in the morning I never have to tell them to finish their food 14 times. It’s such a relief.

Most days my breakfast is cereal. Or oatmeal with fruit. Lots of days I call a banana + coffee breakfast. I started making this bread last month, and it has quickly become my favorite breakfast staple. It’s great fresh from the oven. But if you don’t feel like baking for two hours before you eat the first meal of the day, it’s still great the day after, toasted, with a little bit of butter and way too much blackberry jam.

P.S. The power just inexplicably went out … what in the world.

how to make easy oat bread

This bread is fantastic covered in peanut butter and sliced bananas. It makes THE BEST cinnamon toast. Slice it up and soak it in custardy goodness for french toast? Amazing. Mapley bacon and egg sandwiches? Yessssss. Oh! In one of those breakfast casseroles that calls for cubes of bread? I just thought of that. Just right this minute.

Do power outages boost creativity?

knead the dough

I call this “breakfast bread” because it’s a little bit cinnamony and a little bit sweet with lots of earthy whole wheat and oatmeal goodness. Not that it wouldn’t easily pair up with sliced turkey breast, a big leaf of lettuce, and a cranberry spread… wow. My mind just totally went to a Thanksgiving place…

ready to rise

But really this bread is suited for breakfast. Slice it thin. Dip it in egg.

Your kids won’t complain about a thing.

maple breakfast bread

Except maybe the egg.

breakfast bread

Maple Oatmeal Breakfast Bread (adapted from THIS recipe at King Arthur Flour)

2 cups boiling water

1 cup old fashioned oats

1/3 cup brown sugar

2 tablespoons maple syrup

1 tablespoon honey

1/4 cup unsalted butter

1 teaspoon kosher salt

1 teaspoon cinnamon

1 tablespoon instant dry yeast

1 1/2 cups bread flour

4 cups whole wheat flour

In a large bowl, combine the boiling water, old fashioned oats, brown sugar, maple syrup, honey, butter, salt, and cinnamon. Stir, set the bowl aside, and let the oatmeal mixture cool to lukewarm.

When the oat mix has cooled, stir in the yeast and then the flours with a sturdy wooden spoon until a shaggy dough forms. On a clean work surface, knead the dough for about 10 minutes, dusting the surface with bread flour occasionally if the dough gets too sticky. The dough will be smooth and a bit satiny. Form a ball and transfer the dough to a lightly greased bowl (butter, cooking spray, a bit of olive oil- whatever suits), cover the bowl loosely with plastic wrap and let the dough rise for 1 hour.

Grease two 8 1/2 X 4 1/2 loaf pans (you can use a larger loaf pan but your bread won’t be as tall). Divide the risen dough in half, shape into two loaves, and situate the dough in the prepared loaf pans. Cover each pan loosely with GREASED plastic wrap and let the dough rise for another hour, or until it’s about an inch above the rim of the pan.

Preheat the oven to 350.

When the dough has risen, uncover and bake for 35 minutes. Remove the loaves from the oven when they are golden brown. Let the bread cool slightly before turning out of the pans. Slice with a sharp serrated knife to avoid smushing your pretty bread.

This bread is best served warm, but it will keep, wrapped tightly, for up to a week (if it lasts that long).

Written by Heather @ Sugar Dish Me

September 19, 2012 at 8:13 pm

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