Breads

Sour Cream Raspberry Swirl Loaf

People often ask me if I’m spending a lot of money buying ingredients for this blog but the truth is, when I’m planning what to make, I always take into account what I already have in my pantry or fridge. It’s very hard for me not to make dessert after dessert because I always have flour, sugar, baking powder and baking soda on hand. But that would just be disastrous for my waistline so I have to be careful. This recipe for Sour Cream Raspberry Swirl Loaf is a perfect example of something I easily made without having to buy a single thing at the grocery store. It’s been tucked away in my files for ten years (really!) and this is the first time I’ve made it. I found it after looking for a way to use up the soon-to-expire sour cream sitting in my refrigerator.

This is a loaf that is part cake, part quick bread and is light and moist enough for breakfast but also slightly sweet enough for dessert. I love the fruity punch of the raspberry jam and think this would also be great with orange marmalade or any other berry jam. Lemon zest gives this dish a real freshness that is soothing without being overpowering and the walnuts provide a delicious crunch. This is a definite keeper.

The ingredients:

Combine jam and walnuts in a small bowl and set aside.

Combine the dry ingredients in a bowl.

In another bowl, mix the sugar, butter, lemon rind, vanilla, egg, and egg white with electric beaters. Alternate adding the dry ingredients and sour cream until a batter forms.

Place half of the batter into a loaf pan sprayed with non-stick spray. (The batter may be sticky and if so, wet the back of a spoon or your hands to spread the batter.)

Spoon on the raspberry-walnut mixture.

Pour the remaining batter over the top.

Bake in a 350°F oven for 55 minutes. Allow the loaf to cool completely and drizzle the icing over the top if using (I didn’t).

Additions: None

Omissions:

Powdered sugar
Milk

Substitutions:

1/2 cup whole-wheat flour for white flour
Light sour cream for fat-free sour cream

Overall Rating: Like It

Source: Cooking Light Magazine

Apple-Oat Muffins with Brown Sugar-Cinnamon Swirl

Are you one of those people who sometimes skips breakfast because you hit snooze one too many times and you just don’t have time to eat it? Or you end up grabbing a calorie-loaded bagel or greasy egg sandwich because it’s quick? That’s me! When you are watching your weight, breakfast can be hard. I love making muffins because they are tasty, filling and already portion controlled. These Apple-Oat Muffins with Brown-Sugar Swirl are low in calories, full of flavor, and can start your day off right. These muffins use whole-wheat flour and oats in place of some of the white flour to help boost fiber and keep you fuller longer. Applesauce helps keep these muffins moist without adding fat and cinnamon and cloves give them spice. Muffins easily freeze well too so if you can’t eat 12 muffins (or 24 mini-muffins) in a week, throw them in a freezer bag for later and just give them a quick pop in the microwave for a fresh muffin whenever you want it!

The ingredients:

In a large bowl, combine flours, oats, sugar, baking powder, 1/2 of the cinnamon, baking soda, salt and cloves. Create a well in the center and set aside.

In a small bowl, mix remaining cinnamon, brown sugar, and water until brown sugar is dissolved. Set aside.

In a medium bowl, combine milk, applesauce, egg, oil and vanilla. Pour mixture into well of dry ingredients and mix until just combined.

Fold in diced apple.

Spoon batter into a muffin tin and top each muffin with the brown sugar-cinnamon mixture. Use a toothpick to swirl the mixture into each muffin.

Bake in a 400ºF oven for 12 minutes.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Shape Magazine

Zucchini Bread

Never tried Zucchini Bread? That’s just too bad. I grew up eating zucchini bread and just assumed it was as popular as banana bread until I mentioned it to a few people and they looked at me in horror and asked “zucchini bread?” All I can say is, you have to try it!

It really isn’t any different than banana bread (besides the obvious) – it’s moist, hearty, nutty, and flavorful. Think about it like this – if you like carrot cake, do you really taste the carrots? Not really. This is the same way. It’s a delicious quick bread that gets a nutritional boost from zucchini which melts into the bread. This is a great way to use up any leftover zucchini tucked away in your veggie drawer. Trust me. Don’t knock it until you try it!