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Recipes I've Shared:
Higher protein and less carbs than most muffins! Slightly sweet...a great breakfast muffin with some jam or almond butter.
In many cases almond meal and almond flour are not interchangeable, but I used regular almond meal (trader joes) and was very pleased with the results. almond flour will give you an even lighter texture and color.
A cross between a muffins and a scone. These are light fluffy, just slightly sweet, wont weigh you down!
Updated version of an old family recipe. This version uses white whole wheat flour, canola oil instead of shortening, and cuts the sugar down a bit. I don't like my breakfast breads overly sweet, so if you want it sweeter add more sugar (up to 1 cup total in the recipe)
NOTE: I have a x-large loaf pan and have adjusted this recipe to fit it. For a normal size loaf pan, fill batter 2/3 way to the top, and check baking time at 50 min. Use any remaining batter in muffin tins (bake 18-20 min)
Ellie Krieger's Carrot Cupcakes!
(picture from when I made them)
I substituted orange zest instead of lemon in the icing...SO GOOD!!