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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Banana Blueberry Muffins

These may be small muffins, but they're delicious and full of flavour! I actually got this recipe from the Weight Watchers website. Their recipe used 2 large eggs but I had egg white substitute in the fridge so I used 1/4 cup of that instead. I also added blueberries. I think next time I'll try this recipe with 1/4 cup of apple sauce in place of the oil.




Banana Blueberry Muffins
Makes 12 servings

Ingredients
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 cup whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup egg white substitute
  • 1/4 cup unflavoured oil
  • 1 1/2 teaspoon 2% milk
  • 1 teaspoon vanilla extract
  • 2 medium bananas, mashed
  • 1/4 cup fresh or frozen blueberries
Directions
  1. Preheat the oven to 325F and line 12 muffin cups with paper liners.
  2. Combine sugars, flour, cinnamon, baking powder, baking soda, nutmeg and salt in a bowl with a whisk.
  3. In a measuring cup, measure the oil to 1/4 cup, then add egg substitute until it reaches the 1/2 cup mark. Add the milk, vanilla and mashed bananas and give it a good stir with a fork.
  4. Stir the wet mixture into the dry just until combined, then stir in the blueberries.
  5. Divide batter among the 12 muffin cups and bake for about 18 minutes or until a tester comes out clean.

Comments

  1. you made a mistake in your recipe ingredients.There is two times Baking powder.

    ReplyDelete
    Replies
    1. Oops, you are right! One should be baking soda. I just fixed it =)

      Delete

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