Orange Muffins with Dried Cranberries

Aromatic, soft, not to sweet morning muffins that are great for a low dose of sugar as breakfast or any kind of snack.

The orange juice adds a nice taste and additional sweetness while using very little sugar.  If you do not have dried cranberries, I am sure raisins would be fine and still delicious.  

The topping gives it additional sweetness while reserving the taste of the original muffin itself.  The cinnamon of it mixed with the nutmeg in the muffin give this muffin a very delicious taste to it!

Orange Muffins with Dried Cranberries

Ingredients

1 1/3 cups flour
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/8 tsp nutmeg
Zest of 1 orange
1/3 cup freshly squeezed orange juice
1/3 cup low-fat milk
1/4 cup vegetable oil
1 large egg, lightly beaten
2/3 cup dried cranberries

Topping

2 tsp sugar

1/2 tsp cinnamon

Method

Preheat oven to 190.5°C and line a 12-cup standard muffin pan with baking cups (I buttered and coated with flour instead because I had no muffin cups, and I made 9 instead of 12); coat baking cups with cooking spray. Whisk together flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Make a well in the center of the mixture. Combine orange zest, orange juice, milk, oil, and egg in a medium bowl; add to flour mixture and stir just until combined. Gently fold in cranberries and fill each baking cup 3/4 full of batter. 

 Mix together sugar and cinnamon; sprinkle evenly over muffins. Bake for 15 minutes, until a toothpick inserted in the center comes out clean. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve warm or cool completely. Store muffins in an airtight container at room temperature up to 2 days.

Yield – 10 muffins (serving size: 1 muffin)
Calories – 166
Carbs – 26

ENJOY!!

Simple Orange Cake

This cake is super simple and so delicious.  Not very sweet, and so soft.  Great for breakfast, snack or tea party!

Simple Orange Cake

Ingredients + Method:

3 eggs

1 cup sugar

vanilla

rind of 1 orange

1/4 cup oil

3 tablespoons sour cream or yogurt

Whisk all the above together

Add to the wet ingredients:

2 cups flour

3 tsp baking powder

juice of one orange

Continue to whisk these last ingredients and then pour into a greased and floured pan and bake in preheated 177 C oven for 25-40 min depending on oven.

ENJOY!!

Crepe with Nutella and sliced bananas

Crepes are these little thin pancake that are well known everywhere, mainly in France, which is where they come from.  They are good for breakfast or dessert, or seriously, anytime of the day.  They can be filled with sweet ingredients, or savory ones.  They are easier to make than you might think!

 

You can use jam, peanut butter, or nutella and banana stuffing, or any other fruit you like to use! how about nutella and strawberries? topped with sweetened whipped cream?? AHH!!

Also, this recipe suits well for savory stuffing like ricotta and spinach, and bolognese sauce, sooo delicious - I always make these for lunch.  Let alone it being so tasty just sprinkled with sugar and drizzled with honey.  OMG!

 

This crepe recipe is what I always use and I personally think its the best!

Ingredients

• 1/2 cup flour
• 1 egg
• 3/4 cup milk
• 1/8 teaspoon salt
• 1 tablespoon butter, melted
• Nutella
• Slices banana (or any other fruit)

Directions

1. Mix everything in a large bowl.
2. Pour 1/4 cup of the mixture into a lightly buttered pan heated at medium.
3. Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
4. Cook the crepe until golden brown on the bottom, about 2 minutes.
5. Flip and cook the other side until golden brown.

Pour nutella on an opened crepe, use a spoon to even it out around it, top if with banana or really, any other fruit you like to.  Fold it, or roll it, or just eat it the way you like it!

ENJOY!

Artichoke, Onion and Mushroom Quiche

Tart Crust

1 1/4 cups all-purpose flour, sifted
11 tablespoons (5.5 ounces) butter, softened
1 egg
1/2 teaspoon salt

In a large mixing bowl, mix together the flour, butter, egg, and salt together with a wooden spoon, or with a hand mixer on the lowest speed or even by hands. .

Roll out tart and press into deep dish tart pan. Keep in the fridge to harden itself.
Ingredients of the rest

• 1 whole Large (or 2 Medium) Onions, Very Thinly Sliced
• 1 box Mushrooms, Washed And Sliced
• 1 can Artichoke Hearts, sliced
• Around 4 tbsp of butter
• 5 whole Eggs
• 1-½ cup Heavy Cream
• 2 cups Grated Swiss Cheese (Gruyere or Emmental Cheese)
• Salt And Pepper, to taste
• Optional: Fresh Parsley, Fresh Chives

Method

Preheat oven to 200 degrees Celsius.
Melt butter in a skillet. Add onions and cook for a few minutes. Add mushrooms and artichokes and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 20 minutes.
In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside.
Add mushroom mixture into egg/cream mixture. Stir together. Add parsley or chives, if desired.
Pour into the and press to submerge ingredients. Cover loosely with foil, place on a baking sheet, and bake at 200 degrees for 45min to 1 hour. Bake for slightly longer if quiche is overly jiggly. Then for 15min uncover the quiche and bake to brown the top side.
Remove from oven and allow to set for ten minutes before serving. Remove quiche from pan and slice into wedges.