Low Fat Raspberry Corn Muffins Recipe

Posted on May 18, 2013 · Leave a Comment
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Low Fat Raspberry Corn Muffins Recipe

The last time I made corn muffins they came out a lot better than I expected, so I decided to try it again.  When I saw the list of ingredients that goes into this Raspberry Corn Muffins Recipe, my first thought was, “how can it not be good.” The apricot, raspberries, and orange zest were a delicious combination of flavors, and if you serve them hot with melted butter they are delicious. This is another simple recipe that you can put together very quickly so you can have hot muffins on the table in less than an hour. This recipe calls for frozen raspberries but with the berry season approaching, fresh would be the best; when they become available.

The next time you’re in the mood to do some baking give this Low Fat Raspberry Corn Muffins Recipe a try; you and your family will love them. Adapted from Food Network.

Low Fat Raspberry Corn Muffins Recipe
 
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Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12-24

Ingredients
  • 1½ cups all-purpose flour
  • 2½ cups yellow cornmeal
  • 1½ cups sugar
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 2 cups low-fat buttermilk
  • ½ cup apricot nectar
  • 3 tablespoons grape seed oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated orange zest
  • 4 large egg whites
  • 2 cups frozen raspberries

Instructions
  1. Preheat oven to 375F.
  2. In a large bowl whisk all the dry ingredients together.
  3. Low Fat Raspberry Corn Muffins Recipe Low Fat Raspberry Corn Muffins Recipe
  4. In a medium size bowl mix together the buttermilk, apricot nectar, grape seed oil, vanilla, and orange zest.
  5. In a separate bowl beat the egg whites until peaks form.
  6. Low Fat Raspberry Corn Muffins Recipe Low Fat Raspberry Corn Muffins Recipe
  7. Gradually mix the buttermilk mixture into the dry ingredients, and then gently fold in the egg whites, followed with the raspberries. (Just mix until combined so as not to break up the berries.)
  8. Spray 12 large muffin cups with cooking spray and divide the batter between the 12 cups. (If you use a cupcake tin this recipe will make 24.) Bake for 30 minutes or until a tooth pick inserted in the center comes out clean. Let cool for a few minutes, remove the muffins to a wire rack for cooling.

Low Fat Raspberry Corn Muffins Recipe

Filed Under: Cake Recipes, seasonal recipes, Simple Recipes, Sweet Treats Tagged With: , , , , ,

Cranberry Glazed Pork Chops Recipe

Posted on December 22, 2012 · Leave a Comment
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Cranberry Glazed Pork Chops Recipe

I like to use cranberries in recipes whenever I can, so when I saw this Cranberry Glazed Pork Chops Recipe I decided to give it a try. Dried cranberries by then selves are very good and I thought the flavor of dried cranberries and cranberry sauce server over pork chops would be a great combination. There are a couple of ingredients I have never used before in this recipe; those being stone ground mustard and raspberry vinegar. I had no problem locating the raspberry vinegar, but the stone ground mustard was a little bit of a challenge. I think you could substitute spicy brown mustard if you are unable to locate stone ground.

This Cranberry Glazed Pork Chops Recipe is a very simple recipe and you can have supper on the table in less than an hour. If you like cranberries give this one a try; it’s really good.

Ingredients

4 boneless pork loin chops

1/4 teaspoon coarse ground pepper

1/3 cup jellied cranberry sauce

4 1/2 teaspoons stone ground mustard

3 tablespoons dried cranberries

2 tablespoons raspberry vinegar

Directions

1. Using a large skillet sprayed with cooking spray; sprinkle the chops with pepper then brown on both sides.

2. In a small bowl combine the cranberry sauce and mustard. Spoon the mixture over the top of the pork chops. Reduce the heat to medium and cook covered for about 10 minutes or to an internal temperature of 145F.

I like to use cranberries in recipes whenever I can, so when I saw this Cranberry Glazed Pork Chops Recipe I decided to give it a try. Dried cranberries by then selves are very good and I thought the flavor of dried cranberries and cranberry sauce server over pork chops would be a great combination. There are a couple of ingredients I have never used before in this recipe; those being stone ground mustard and raspberry vinegar. I had no problem locating the raspberry vinegar, but the stone ground mustard was a little bit of a challenge. I think you could substitute spicy brown mustard if you are unable to locate stone ground. This Cranberry Glazed Pork Chops Recipe is a very simple recipe and you can have supper on the table in less than an hour. If you like cranberries give this one a try; it’s really good. Ingredients 4 boneless pork loin chops 1/4 teaspoon coarse ground pepper 1/3 cup jellied cranberry sauce 4 1/2 teaspoons stone ground mustard 3 tablespoons dried cranberries 2 tablespoons raspberry vinegar Directions 1. Using a large skillet sprayed with cooking spray; sprinkle the chops with pepper then brown on both sides. 2. In a small bowl combine the cranberry sauce and mustard. Spoon the mixture over the top of the pork chops. Reduce the heat to medium and cook covered for about 10 minutes or to an internal temperature of 145F. 3. Remove the pork chops and set aside, and keep warm. 4. Add the cranberries and raspberry vinegar to the skillet stirring to loosen any bits from the pan; bring to a boil and cook until the mixture starts to thicken. Spoon cranberry mixture over the pork chops and serve hot. Cranberry Glazed Pork Chops Recipe

3. Remove the pork chops and set aside, and keep warm.

4. Add the cranberries and raspberry vinegar to the skillet stirring to loosen any bits from the pan; bring to a boil and cook until the mixture starts to thicken.

Spoon cranberry mixture over the pork chops and serve hot.

Cranberry Glazed Pork Chops Recipe

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Cranberry Muffins Recipe

Posted on December 1, 2012 · 1 Comment
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Cranberry Muffins Recipe

I really like fresh cranberries they are so much better than the canned berry sauces. For some reason I never thought of them being used in a muffin recipe. I was running out of treats to go with my coffee so when I saw this Cranberry Muffins Recipe I thought I would give it a try. Cranberries are kind of sour; I wasn’t sure if the sweetness of the batter would incorporate into them or not. As it turned out, the cranberries blended very well with the other muffin ingredients. These muffins have a nice moist texture and are very good, and the color for the holidays, doesn’t get much better. I prepared the recipe as written. This is a very simple recipe. It takes very little time to put it together so you can have hot Cranberry Muffins on the table in about half an hour. Enjoy

Ingredients

1 1/2 cups of flour

1 cup of cranberries, either fresh or frozen

1 cup of Milk

½ cup of sugar

¼ cup of melted butter

1 tablespoon of baking powder

1 medium egg

1/8 teaspoon salt

Directions

Preheat oven to 375F-grease or spray muffin tins

1. In a large bowl mix together the flour, sugar, baking powder and salt.

2. In a separate bowl beat together the milk, melted butter and egg.

muffin mix egg mix

3. Mix the milk mixture into the flour until thoroughly moistened, and then fold in the cranberries.

cranberry muddin batter cranberry muddin batter

4. 5. Fill muffin tins until 2/3 of the way full. Bake for 20-25 minutes or until browned, and when a tooth pick inserted in the muffins comes out clean.

Makes 12 regular size or 6 large muffins (increase cooking time for large 5 to 10 extra minutes)

Cranberry Muffins Recipe

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Seedless Blackberry Preserves Recipe

Posted on August 3, 2012 · Leave a Comment
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Seedless Blackberry Preserves Recipe

My backyard berry plants have done exceptionally well this summer, especially the black berries. We were able to keep up fairly well with the blueberries and raspberries but the black berries are getting out of hand; so I am preserving what I can. We use a lot of wine for cooking; some of them are going into making blackberry wine, some are being frozen, and some made into preserves to use in recipes, on ice cream, toast, or anything else we can use blackberry preserves on. This Seedless Blackberry Preserves Recipe is a simple basic recipe but does require some time to prepare the berries. I used a juicer to remove the seeds and create a blackberry puree to make the Blackberry Preserves. If you don’t have a machine to do this task, run the berries through a sieve if you want to remove the seeds.

Ingredients

7 cups berry puree

7 cups sugar

3 tablespoons lemon juice

1 box of sure jell (1.75 ounces)

Directions

1. Place empty jars in a canner with lids. Bring to a boil. Shut off the heat and let stand in the hot water to sterilize until needed.

jelly jars

2. In a large pan combine the blackberry puree, sugar, lemon juice, and bring to a boil. Stir in the sure jell and bring to a rolling boil for 2 minutes. (Be sure to use a large enough pan so mixture doesn’t boil over)

blackberry puree making jam

3. Skim the foam off the surface.

4. Remove the canning jars from the hot water and pour the berry mixture into the jars to about 1/2 inch from the top.

blackberry preserves blackberry jam

5. Seal and process in boiling water bath for 10 minutes.

Makes 8 cups

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Strawberry Rhubarb Pie Recipe

Posted on June 2, 2012 · Leave a Comment
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Strawberry Rhubarb Pie Recipe

I couldn’t let the strawberry and rhubarb season go by without baking at least one Strawberry Rhubarb Pie. The sweet taste of the strawberries with the tart taste of the Rhubarb is delicious. There is very little prep time with this recipe, but it does require quite a bit of baking time. The taste of this Strawberry Rhubarb Pie Recipe is excellent, the family loved it, and it is going on my favorites list. If you have some fresh strawberries and Rhubarb available, give this one a try, it is well worth the effort. Enjoy

strawberries and rhubarb sliced strawberries and rhubarb sugared sliced strawberries and rhubarb raw pie

Strawberry Rhubarb Pie Recipe
 
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Author:
Recipe type: Dessert
Serves: 1 pie

Ingredients
  • Your favorite pie crust recipe or refrigerated 2 piece crust from store.
  • 2½ cups chopped red rhubarb, fresh
  • 2½ cups de-stemmed, washed and cut strawberries (in larger pieces)
  • 1½ cups sugar
  • 3 tablespoons minute tapioca
  • 1 tablespoon all-purpose flour
  • ½ teaspoon lemon juice
  • ½ teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter (small cubes)
  • 1 egg white beaten with 1 teaspoon water (egg wash)

Instructions
  1. Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl.
  2. Place bottom crust in pie plate and add the rhubarb and strawberry mixture and dot the top of the filling with the butter.
  3. Brush edges of pie crust with the egg wash.
  4. Place the top crust over filling, and seal the edges, and brush with egg wash.
  5. Collar the edges with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes or until golden brown and the filling starts to bubble.
  6. Cool and serve-Vanilla Ice cream and hot pie-Delicious

Strawberry Rhubarb Pie

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