baking soda

Low Carb Blueberry Muffins

Low Carb Blueberry Muffins

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 Low Carb Blueberry Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
  2. Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
  3. Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.
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Apple Coffee Cake

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Apple Coffee Cake
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 °F. Lightly oil a 13×9×2-inch pan.
  2. In a large mixing bowl, combine apples with sugar, raisins, and pecans; mix well. Let stand for 30 minutes.
  3. Stir in oil, vanilla, and egg. Sift together flour, baking soda, and cinnamon; stir into apple mixture about 1/3 at a time, stirring just enough to moisten dry ingredients.
  4. Turn batter into pan. Bake 35 to 40 minutes, until a toothpick inserted in the center of the cake comes out clean.
  5. Cool cake slightly before serving.
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Carrot-Raisin Bread

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Carrot-Raisin Bread
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 °F. Lightly oil a 9×5-inch loaf pan.
  2. Stir together the dry ingredients in a large mixing bowl. Make a well in the center of the dry mixture.
  3. In a separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute the carrots.
  4. Turn into the prepared pan. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool for 5 minutes in the pan. Remove from pan and complete cooling on a wire rack before slicing.
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Banana-Nut Bread

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Banana-Nut Bread
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 350 °F. Lightly oil a 9×5-inch loaf pan.
  2. Stir together mashed bananas and buttermilk; set aside.
  3. Cream brown sugar and margarine together until fluffy. Beat in egg. Add banana mixture; beat well.
  4. Sift together flour, baking powder, baking soda, and salt; add all at once to liquid ingredients. Stir until well blended.
  5. Stir in nuts, and turn into the prepared pan. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan. 7 Remove from pan and complete cooling on a wire rack before slicing.
  6. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan.
  7. Remove from pan and complete cooling on a wire rack before slicing.
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Apricot-Orange Bread

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Apricot-Orange Bread
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 350 °F. Lightly oil two 9×5-inch loaf pans.
  2. Cook apricots in water in a covered medium-sized saucepan for 10 to 15 minutes, or until tender but not mushy. Drain; reserve ¾ cup of the liquid. Set apricots aside to cool.
  3. Cream together the margarine and sugar. By hand, beat in the egg and orange peel.
  4. In a separate bowl, sift together the flour, dry milk powder, baking powder, baking soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
  5. Stir apricot pieces and pecans into batter.
  6. Turn batter into prepared pans.
  7. Bake for 40 to 45 minutes, or until bread springs back when lightly touched in center.
  8. Cool each loaf for 5 minutes in the pan. Remove from pan and completely cool on wire rack before slicing.
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Zucchini ­Carrot Bread

Zucchini ­Carrot Bread

By
Stephanie Kinturi

Print Recipe
 Zucchini ­Carrot Bread
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat oven to 365 degrees F. Grease and flour an 8x3” loaf pan. Set aside.
  2. In a medium bowl, combine the eggs, oil and brown sugar. Mix well with a wire  whisk.
  3. Sift the dry ingredients into a large bowl.
  4. Gently stir the wet ingredients into the dry ingredients. Fold in the carrots, zucchini, raisins, and pineapple to the mixture. Stir until combined.
  5. Pour the batter into the loaf pan and bake for approximately 50­60 minutes or until a toothpick inserted near the center comes out clean.
  6. Remove from the oven to cool on a wire rack. Cool for 5 minutes, the remove  from pan and return to rack until completely cooled.
  7. Slice and serve with a drizzle of honey and a sprinkle of powdered sugar.
Recipe Notes

Honey, powdered sugar, optional for garnish

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Whole Wheat Pumpkin Waffles

Whole Wheat Pumpkin Waffles

By
Stephanie Kinturi 

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 Whole Wheat Pumpkin Waffles
Servings
Ingredients
Servings
Ingredients
Instructions
  1. First combine the wet ingredients by hand
  2. Sift together the flour, soda, baking powder, pumpkin pie spice and salt. Add to  wet ingredients and stir to combine being sure not to overmix
  3. Fold in the walnuts. Cook in waffle iron. Serve with maple syrup.
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Healthy Apple Walnut Muffins with Apple Butter

Healthy Apple Walnut Muffins with Apple Butter

By
Stephanie Kinturi

Print Recipe
 Healthy Apple Walnut Muffins with Apple Butter
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees F. In a bowl, combine flours, cinnamon, baking  powder, baking soda and salt.
  2. In another bowl combine the buttermilk, bran flakes, wheat germ, brown sugar, oil and egg. Mix thoroughly with a wire whisk.
  3. Stir wet mixture into the flour mixture by hand until just moistened. Batter will  still have lumps. (Do not over mix as this will cause muffins to be dense)
  4. Stir in the apples and walnuts.
  5. Spoon into a greased muffin pan until cups are nearly full.
  6. Bake for 15­20 minutes until a wooden toothpick inserted in the center comes out  clean
  7. Serve with purchased applebutter and/or jam.
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Cran­bran Muffins

Cran­bran Muffins

By
Stephanie Kinturi

Print Recipe
 Cran­bran Muffins
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Combine dry ingredients first and then add wet ingredients. Stir by hand until  combined. (Be careful not to over mix as this will cause your muffins to be heavy)
  2. Spoon into greased muffin cups until 2/3rds full.
  3. Bake at 400 degrees for 15­20 minutes. If muffins are fuller, allow more time. Muffins are done when a toothpick inserted into the center comes out clean.
  4. Serve warm with fresh fruit, and orange juice.
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