Category: Recipes: Biscuits, Muffins, Bread

Using Pureed Beans As A Fat Replacer

In one of my favorite lab based nutrition classes we did an experiment (officially titled  Acceptability of bean puree as a fat replacement in blueberry muffins) in which we changed the fat content in a muffin recipe and tested to see how well it was accepted. Sounds easy except for the fact that there was food related research to be done, sensory panel questionnaires to design and a whole lot of writing to do. Eighty eight pages of […] read more

Lemon Blueberry Quick Bread

Here’s the first recipe I made with my Friendship Bread starter. The bread remained soft and moist for the almost week it took it to be eaten. Even when the leftovers were stored in the refrigerator they didn’t dry out. Each slice tasted like it had just been freshly made when we warmed pieces in the microwave for 20 seconds. Give this quick bread a try. You won’t be sorry! Print Lemon Blueberry Quick Bread […] read more

Friendship Bread Starter Recipe

Years ago I had a family member hand me a plastic bag containing this beige colored goop inside it. I’m was told it was an Amish friendship bread starter. It could be used in all kinds of baked goods, tasted delicious and just needed to be “fed” once in a while. I vaguely remember that the quick bread I made from it tasted great but don’t remember what ultimately become of my little bag of dough goop. […] read more

Low Carb Banana Muffins

Every week, before I go shopping, I ask the clan if they want me to pick up anything different in the fruit or vegetable department. This last week I had this conversation with one of the kids: Kid1: I want some bananas. Me: Why? You don’t eat them. Kid1: I always eat them in school. I loooove bananas. Me: But you never eat them at home? Kid1: That’s because you don’t buy them! And so […] read more

Low Carb (Gluten Free) Bake Mix

Over the years I’ve tried making baked goods with a variety of low carb mixes. They have included items such as ground almond meal and coconut flour. Sometimes used alone and sometimes used in combination with each other. The almond based items seem to have a better texture. Using coconut flour alone requires lots of eggs which, to me, makes the muffin or cake or whatever your baking taste like a puffed omelette. Then I […] read more

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