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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if you over-bake them. Allow to co

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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