Scrumptiously Sweet Blueberry Muffin

I was debating what to have for breakfast and what to do with the blueberries I just bought when I found this recipe. I was thinking about sweet but somewhat healthy breakfast. I always like sweet breakfast. Blueberries were not my first choice of fruit. It was rather an acquire taste for me. After some juices and pastries… I decided that blueberries are not bad at all. Besides, they are packed with antioxidant and good for you. I wasn’t a fan. But, after I tasted Sara Lee’s Blueberry Crumble bread, I changed my mind. It is awesome! If you haven’t tried one of those, you need to. Seriously good!!

1 1/2 cups all-purpose flour or I used wheat flour
2/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries

For sweet crumble topping:
1/3 cup all-purpose flour
1/3 cup white sugar
4 tbp butter, cubed
1 teaspoons ground cinnamon

Preheat oven to 400 F. Grease muffin cups or line with muffin liners.
Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping:
Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 25-28 minutes in the preheated oven, or until done.

Enjoy the goodness!

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Jiggly Almond Pudding

This recipe is a shortcut to regular Almond pudding recipe. It’s simple, easy, and healthy dessert! Lately, my hubby is in the crave for Vanilla Almond milk, while I’m supposed to be the one who drink it. But, he finished my carton all the time. LOL. So, one day before he finishes all, I decided to make something out of the Almond Milk. Something fast and simple. It turned out pretty good.

2 cups almond milk
1/2 cup cream or half and half
3 tbsp sugar
1 packet gelatin
1 tsp almond extract
1 tsp vanilla extract

Put the almond milk, cream, sugar, vanilla and almond extract in a saucepan and simmer, but do not boil. Take 2 spoonfuls of the hot mixture and dissolve the gelatin in it. Add the dissolved gelatin into the mixture and stir to mix.

Remove from heat. Pour the mixture into a large pudding mold or several individual pudding molds or ramekins. Let it cool in the fridge for overnight before serving.

Enjoy!

Published in: on September 20, 2010 at 12:07 PM  Leave a Comment  
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Quick Fix Hearty Beef Stroganoff

Okay, I must admit that I’m on my lazy chair again… So, I came out with easy fix to dinner. Still though, I would avoid boxed food just because I don’t really know what goes in it. With this dish, I put broccoli and diced of red peppers, and a 98% lean ground beef. Frankly, hubby was not too thrill about the broccoli (it’s because the only veggies he would eat is lettuce and tomatoes as he could find them in burgers!). But, I say that it was pretty good, and low calories ad fat since I used low fat sour cream and half and half instead of heavy cream. But I think the secret to the taste of this dish lays on the seasoning.

So, give it a try! It’s low fat and calories, and it tastes yummy!!

1 lb ground beef
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 medium onion
2 cloves of garlic, mince
4 tablespoons all-purpose flour
1 (10.5 ounce) can condensed beef broth
2 tbp olive oil
1 (6 ounce) can sliced mushrooms, drained or 1 cups of fresh mushroom
1/3 cup fat free sour cream
1/3 cup half and half (lighter) or cream
egg noodles, cook according to the package instruction
salt to taste
Veggies (optional, I added broccoli and red peppers to mine)

In a large skillet over medium heat, heat the olive oil, and brown the ground beef. Add the garlic and onions. Set aside on one side of the pan.

Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat. Cover and simmer for 1 hour or until the meat (and veggies, if using) is tender.

Stir in the mushrooms, sour cream, and cream/ half and half.

Just before serving, mix in the cooked noodles, and heat briefly, add salt and pepper to taste.

That was it. Pretty simple? Enjoy!!