Tag Archives: whole wheat

Baking Food

Whole Wheat Strawberry Muffins

This week, I showed my hairdresser a picture of Jennifer Lopez and ended up with Martha Stewart.

Then, true to form, I had the urge to bake like Martha, but healthier.

Curses, Hairdresser, why do you forsake me?!?

I thought these would be good to take along on our upcoming camping trip. You know, to appease the bears. Remind me not to wear my bacon perfume when we go camping.

Start by mixing all the dry ingredients together in a bowl.

I know these pictures are bad but it was late.

Then in the bowl of a mixer, cream and butter and sugar, and then beat in two eggs, one at a time.

Ok, I might have had a drink or two.

Beat in the dry mixture and greek yogurt, alternating half of each at a time. Fold in the strawberries.

Scoop the mixture into 12 muffin cups and bake for 25-30 minutes. If you want to make them prettier, sprinkle them with some raw sugar before you put them in the oven. I adapted this from an America’s Test Kitchen recipe, using whole wheat pastry flour, subbing out nutmeg for allspice and adding in strawberries.

Whole Wheat Strawberry Muffins (adapted from Simple Spiced Whole-Wheat Muffins in the America’s Test Kitchen Healthy Family Cookbook)

Ingredients

  • 2 cups cake flour
  • 1 cup whole wheat pastry flour
  • 1 1/4 cups sugar
  • 1 TBSP baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 6 TBSP unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups greek yogurt
  • (optional) 1 TBSP raw sugar

Preparation

Preheat the oven to 375. Line a 12-cup muffin tin with paper liners.

In a large bowl, whisk together flours, 1/4 cup sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl.

In the bowl of a mixer, beat the butter and 1 cup sugar on medium speed til creamy and uniform, 3-6 minutes. Beat in the eggs, one at a time, til combined. Beat in vanilla.

Reduce mixer speed to low and beat in a third of the flour mixture, followed by half the greek yogurt. Repeat with the remaining dry mixture and yogurt.

Scoop batter into baking cups and sprinkle raw sugar on top if desired. Bake for 25-30 minutes, rotating the pan halfway through baking. Cool for 5 minutes and then let cool for 10 minutes on a wire rack before serving.

Makes 12 muffins.

Cooking Food

Sunny Side Baconwich

It’s a rainy weekend and one that requires knitwear with elastic waistbands. And a delicious breakfast that involves hardly any effort at all, so that I can focus on more important things like whether or not I should get bangs.

My younger daughter had the flu and passed it along to my husband, while her sister and I have been hand-washing with Macbeth-like intensity. This was not the spring break we had imagined, but on the plus side we’re getting our money’s worth on our mortgage with the time spent indoors.

Onto today’s meal. My husband made this today, so I feel kind of bad for being in my elastic waistband and not making him breakfast either. Well, I did make a breakfast that my daughter and I ate, so to be fair, this was second-breakfast, and I think, comfort food at its best. Here’s the recipe:

SUNNY SIDE BACONWICH

Ingredients

  • 1 whole wheat English muffin
  • 2 slices bacon, cut in half (I like uncured and nitrite-free)
  • 2 eggs
  • butter (optional)
  • salt and freshly ground pepper, to taste

Preparation

Toast both halves of a whole wheat English muffin. If desired, butter the muffins after toasting.

Fry up two pieces of bacon over medium heat, turning occasionally until cooked and edges are curled; remove and drain on a paper towel and allow to cool to crisp further. Pour off all but about a tablespoon of the bacon fat.

Crack egg into pan and cook over medium heat until edges are crispy and begin to turn up. For details on how to prepare sunny-side up eggs, click here.

Place the bacon slices on the English muffin and slide cooked eggs on top. Season with salt and freshly ground pepper to taste.

1 serving.