May 20, 2010

A Baking Good Time with KLB

We had a baking good time at KLB's house a couple weeks ago. We made four kinds of muffins to freeze for breakfast. We made Bacon & Cheese Muffins (previously posted here), Banana Berry Muffins, Banana Bran Muffins, and Oatmeal Breakfast Muffins. For the Bacon & Cheese Muffins I tried a new way of cooking the bacon to see if I could alleviate some of the splatter. I made Crunch Coated Bacon. It was easy and not very messy. I will definitely be using this method again as it doesn't require standing by the hot, greasy, splattering bacon.

All of the muffins went together easily. I do have to say that dealing with frozen bananas was slightly disgusting. I really do like being able to put the overripe bananas in the freezer to keep them for use later but the off-putting part of dealing with the cold, slimy things makes them a little less appealing. I had peeled mine and placed them all in a gallon size freezer bag that I added to as I had more bananas. KLB had put hers in the freezer in the peels. Both ways produced a cold, slimy mess. I am going to have to revisit how I deal with them next time I have more to freeze.

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Crunchy Coated Bacon
from Real Mom Kitchen
Print Recipe

thick sliced bacon

Use a broiler pan or line a large cookie sheet with edge with parchment paper or tin foil. Preheat oven to 350. Coat thick sliced bacon in flour. Lay on cookie sheet (do not overlap)
bake for 30 minutes. Start checking at 20 minutes to see if it’s done so it doesn't burn. Be very careful removing the pan from the oven.

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Banana Berry Muffins
from Annie's Eats
Print Recipe

1 1/4 cups all-purpose flour
1/2 cup oat bran
1/4 tsp salt
2 1/2 Tbsp nonfat dry milk powder
1 tsp baking powder
1/4 tsp baking soda
1 1/2 large bananas
1 egg white
1/4 cup honey
1 Tbsp unsalted butter, melted
1/2 cup orange juice
3/4 cup fresh blueberries
3/4 cup fresh raspberries

Preheat the oven to 375. Line a muffin pan with paper liners. In a medium bowl, combine the flour, oat bran, salt, milk powder, baking powder, and baking soda. Stir together with a fork; set aside. In the bowl of a stand mixer fitted with the paddle attachment, mash together the banana and egg white until the mixture is well blended and slightly frothy. Stir in the honey, butter and orange juice, and mix to blend. Mix in the dry ingredients just until incorporated. Gently fold in the fresh berries with a spatula until evenly incorporated. Evenly divide the batter between the prepared muffin liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan about 5 minutes, then transfer to a wire rack to cool completely. Yield: 10-12 muffins

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Oatmeal Breakfast Muffins
from My Food Storage Deals
Print Recipe

1 egg
1/4 cup canola oil
1/2 cup applesauce
4 bananas
3 Tbsp sour cream
1 tsp vanilla

Mix above ingredients together.

1 1/4 cups whole wheat flour
1/2 cup flax
1 1/4 cups quick oats
1/3 cup brown sugar
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp baking powder
1/2 cup raisins or dried cranberries
1/2 cup chocolate chips

Mix together the wet ingredients. Add the remaining ingredients and mix well. Put muffins in a greased muffin tin and bake at 350 for 10-15 minutes (until they are browned on top and have a cake-like texture). All dried cranberries, all chocolate chips, or any combination thereof can be used.

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Banana Bran Muffins
from Netts Nook
Print Recipe

cooking spray
3 Tbsp canola oil or olive oil
1/4 cup dark honey
2 large egg whites
2 ripe bananas, mashed
1/2 tsp vanilla extract
1 cup wheat bran
1/2 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
2 Tbsp stone-ground cornmeal
2 Tbsp freshly ground flaxseed
3/4 tsp baking soda
1/4 tsp salt
1/2 cup dried cranberries, chopped
3 Tbsp chopped walnuts toasted
1 tsp grated orange or lemon zest

Preheat the oven to 375. Lightly coast 16 miniature muffin cups with cooking spray. In a bowl, whisk together the oil, honey, egg whites, bananas, and vanilla. Set aside. In another bowl, combine the bran, flours, cornmeal, flaxseed, baking soda, and salt. Stir to mix well. Add the banana mixture and stir just to combine. Place about 2 Tbsp batter in each muffin cup. Bake until the muffins are puffed, golden, and firm to the touch 10 minutes. Transfer to a wire rack to cool.

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