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Bread Recipes

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I was Featured On The Newlywed Pilgrimage

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My recipe for Zucchini Muffins was featured on the link party Moonlight & Mason Jars on The Newlywed Pilgrimage. I want to thank Jennifer at The Newlywed Pilgrimage , I greatly appreciate it. It’s always nice to be recognized by a fellow blogger.

Zucchini Muffins are not overly sweet and the chocolate chips compliment the muffin nicely. If you have extra zucchini on hand, give this recipe a try.

 

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Zucchini Muffins

Zucchini Muffins

 

 

 

 

 

 

 

Enjoy!

Kay Signature

Zucchini Muffins

by 5 Comments

I am always looking for new zucchini recipes and this recipe for Zucchini Muffins turned out to be a favorite of mine. I always like the idea of adding vegetables into my sweet breads, muffins and desserts.

I tend to always have zucchini on hand, either fresh during the summer months or I grate and freeze zucchini to use in other months through out the year.

Zucchini Muffins are sweet but not overly sweet and it has a great mix of spices including cinnamon and nutmeg. I also added in chocolate chips because I like adding chocolate into anything.

Here is a link to a recipe for Caramel Frosting if you feel the need to add an extra element to the muffins. I love them with and without the Caramel Frosting.

Zucchini Muffins with Chocolate Chips

Zucchini Muffins with Chocolate Chips

 

 

I love that you can actually see the zucchini in the muffin.

I love that you can actually see the zucchini in the muffin.

 

 

Zucchini Muffins

Zucchini Muffins

 

 

 

 

 

 

 

Add caramel frosting if you like!

Add caramel frosting if you like!

 

 

Look how great that caramel frosting just hugs the muffin.

Look how great that caramel frosting just hugs the muffin.

 

 

 

 

 

 

 

 

 

 

 

 

Yummy!

Yummy!

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

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Zucchini Muffins

Yield: 24 Muffins

Zucchini Muffins

Ingredients

  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup mini chocolate chips, plus more for garnish (optional)
  • Caramel Frosting (optional)

Instructions

  • Preheat oven to 350°F. Line 24 muffin cups with paper liners.
  • In a large bowl, beat the eggs with a whisk. Mix in the oil and sugar, then add the grated zucchini and vanilla extract.
  • Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as the chocolate chips. Stir into the egg/ oil mixture and combine well.
  • Fill the muffin cups about three-quarters of the way full. Top each muffin with mini chocolate chips. Bake muffins for approximately 20 to 25 minutes, or until a tester inserted into the center comes out clean. Let cool in the muffin pans for 5 to 10 minutes, then transfer muffins to a cooling rack. Frost the muffins when cooled.
http://www.lovefoodwillshare.com/zucchini-muffins/

 

 

 

Pomegranate Orange Muffins

by 6 Comments

Pomegranate Orange Muffins are little morsels packed full of fruity flavor, the seeds pop in your mouth when you bit into the muffin. The orange juice, orange zest and powdered sugar compliment the pomegranate well. You will find it hard to eat just one of these.

This is a healthy muffin using applesauce in the recipe in place of oil or butter. Trust me, you won’t miss the oil or the butter and since they are a healthy version you can eat two 🙂

These are not only good for breakfast, but for lunch or an afternoon snack. Definitely a kid pleaser.

If you need instructions on how to clean a pomegranate, check out this video; Hot to clean a pomegranate

The baked muffins.

The baked muffins.

 

 

Tasty Morsels

Tasty Morsels

 

Powdered Sugar the tops.

Powdered Sugar the tops.

 

 

 

 

 

 

 

Can you see the seeds?

Can you see the seeds?

 

Pomegranate Orange Muffins

Pomegranate Orange Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

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Pomegranate Orange Muffins

Pomegranate Orange Muffins

Ingredients

  • 1 cup rolled oats
  • ½ cup apple/orange juice
  • ½ cup boiling water
  • ½ cup applesauce (or typically, butter)
  • ½ cup packed brown sugar
  • 1/3 cup white sugar
  • 2 eggs, lightly beaten
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1 pomegranate (seeds only)
  • 1-2 tablespoons orange zest

Instructions

  • Preheat oven to 350 degrees F. Grease muffin pans.
  • In a small bowl soak oats in orange juice and water for 15 minutes.
  • In a large bowl cream together butter and sugars. Beat in eggs and oat mixture.
  • In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in pomegranate seeds and orange zest. Spoon batter into prepared muffin pans, filling almost to the top.
  • Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes. 1 muffin has 140 calories and 3g fat.
http://www.lovefoodwillshare.com/pomegranate-orange-muffins/

Adapted from Pinch of Yum

 

 

 

 

 

Arugula, Bacon & Swiss Bread Pudding

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I am a fan of bread pudding, both sweet and savory. I love to make a savory bread pudding in place of a vegetable side. This recipe for Arugula, Bacon & Swiss Bread Pudding uses arugula as the vegetable in the bread pudding but you could also use spinach or swiss chard in its place.

Arugula, Bacon & Swiss Bread Pudding

Arugula, Bacon & Swiss Bread Pudding

 

 

 

 

 

 

The eggs in the dish makes the bread puff up and become very moist. The bacon and swiss cheese gives this dish the salty & savory portion of this recipe.

Arugula, Bacon & Swiss Bread Pudding

Arugula, Bacon & Swiss Bread Pudding

 

 

 

 

 

 

Print
Arugula, Bacon & Swiss Bread Pudding

Arugula, Bacon & Swiss Bread Pudding

Ingredients

  • 1 1/2 cups skim milk
  • 1/2 cup heavy cream
  • 5 large eggs
  • 6 bacon slices
  • 4 green onions, finely chopped
  • 3 garlic cloves, chopped
  • 7 ounces baby arugula or baby spinach (6 1/2 cups)
  • 6 cups cubed (1-inch) country-style bread (1 pound)
  • 5 1/2 ounces swiss cheese, coarsely grated (1 1/2 cups)

Instructions

  • Preheat oven to 375°F with rack in middle. Butter a 2-qt shallow baking dish.
  • Whisk together milk, cream, eggs, and 1/4 teaspoon each of salt and pepper in a large bowl.
  • Cook bacon in a 12-inch heavy skillet over medium heat, turning occasionally, until crisp. Transfer with tongs to paper
  • towels to drain, then coarsely crumble.
  • Pour off all but 1 tablespoon fat from skillet. Increase heat to medium-high and cook shallot and garlic, stirring
  • constantly, until golden, about 1 minute. Gradually add arugula and cook, stirring, until it wilts
  • Stir arugula mixture, bacon, bread, and cheese into custard. Transfer to baking dish and cover with foil. Bake 30 minutes,
  • then remove foil and bake until golden in spots, about 10 minutes more.
http://www.lovefoodwillshare.com/arugula-bacon-swiss-bread-pudding/

 

Adapted from Epicurious