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| *am going to make later today and update with pictures!* I am also going to double the batch and freeze some.
I am going to half the amt of strawberries and add the other half as bananas. STRAWBERRY MUFFINS Printed from COOKS.COM
Preparation time: 10 minutes. Baking time: 25 minutes. Oven temperature: 400 degrees. Makes about 14 muffins. 2 1/4 c. sifted all-purpose flour
1/3 c. granulated sugar
3 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 c. oil
1/2 c. milk
1 tsp. vanilla
1 c. sliced strawberries 1. Stir together flour, sugar, baking powder and salt. 2. Beat eggs. Blend in oil, vanilla and milk. 3. Add liquid to dry ingredients. Stir quickly just until moistened. 4. Fold in strawberries. 5. Spoon into well greased 2 1/2 inch muffin tins or paper-lined muffin cups. 6. Bake at 400 degrees for 25 minutes or until golden brown. 7. Remove to wire rack. Serve warm. | | |
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1 med. zucchini, cut into 1/8" slices
1 8oz can Huntz seasoned tomato sauce
1/2cup shredded mozz. cheese or slices of mozz cheese
season salt
garlic
italian seasoning spray a glass baking dish w/ Pam or other baking spray.
layer the zucchini slices first.
sprinkle w/ season salt.
open and dump can of tomato sauce evenly over zucchini.
sprinkle or lay down cheese.
sprinkle w/ garlic and italian seasonings.
add other pizza toppings if you like but adjust the carb/calorie count.
bake at 350 degrees until cheese is bubbly and browned if you like it.
you want the zucchini to stay sorta firm and not get mushy! This total recipe contains:
31cal 4carb for the zucchini
45cal 6carbs for the sauce
??cal 2carb for the cheese
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76cals (plus cheese) and 12carbs
for the entire recipe..
so break it down into how many servings you eat of it..should be about 4-6.
I use mine as a main dish but you could use it as a side.
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| Hash Browns - Low Carb Cabbage (2 servings) 2 cups cabbage thinly sliced
1 egg
1 green onion -- chopped
1 Tablespoon canola oil
salt and pepper -- to taste
Combine all ingredients except canola oil in a medium bowl.
Stir until well combined. Heat oil in a large skillet over medium-high heat.
With hands, clump hash mixture to form two patties. Place patties in skillet. When brown on one side, turn patties and cook the other side
My personal note:
I made mine w/ 2 eggs. It wasn't thick enough to clump with hands..
I just spooned it into the skillet and spread out a bit..still keeping it in patty form.
1 egg didn't seem like enough..
Put one egg in and see what you think though..then if it still doesn't look right to you either...add the 2nd egg..it won't ruin it! Wasn't really like hash browns because I did add the 2nd egg..I'm going to make it again tomorrow w/ only 1 egg and see how I like it. | | |
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Ok..so simple!
you'll need:
coconut, green food coloring, some sort of candy for eyes and nose..
paper for the ears.
using a regular cake mix ( I used spice) pour batter in 9in.
cake pan that has been greased and floured.
(there will be batter left..pour in another 9in.
I made a small egg shaped cake in an egg shaped pan..
you can make cupcakes or whatever.)
while baking, tint a small amt of coconut w/ green food coloring
by dripping the coloring over coconut in a bowl and stir.
I also melted wiltons backing chocolate and poured into my
jelly bean mold but you can use jelly beans..etc.
when cake is done, let cool.I put in freezer for 1 hr to firm up.
when completely cool, cut straight in the middle..
then stand each piece up on the cut side so it's flat on bottom and
rounded on top..
cut a notch where the neck would be of the bunny.
use the cut pieces for the tail by placing them at the other end..
or the bunny's "backside"
ice with frosting and then cover w/ coconut.
place candy for the eyes and nose.
I made the ears out of construction paper by gluing the pink onto
the white as shown in pic.
then simple stick into cake where the bunny's ears would be on the head.
simple right?
hope I explained it good enough..lol
and here is the egg cake I made out of the spare batter..
and decorated by frosting and sprinkling and putting the leftover
chocolate "jelly beans" around the sides. 
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1 c. butter
2 c. sugar
4 eggs
2 tsp. vanilla
4 c. flour
1 c. milk
4 tsp. baking powder
1 tsp. salt
4 - 5 1/2 c. fresh or frozen blueberries, blackberries, raspberries or cranberries If frozen, partially thaw. Berries should be well rinsed, drained and well dusted with flour. Cream butter and sugar in large mixing bowl. Add eggs, one at a time, and vanilla. Blend thoroughly. Combine flour, baking powder, and salt. Alternately add flour mixture and milk to first mixture. The batter will be very thick. Blend well. Fold in berries. Grease muffin tins. Because batter will need to expand over the rim, it is best to grease or oil muffin tins beyond rims of cups. So that muffins will take on a mushroom shape, heap batter above rim of muffin tins. This should produce a beautiful shape. Sprinkle generously with sugar. Bake in a preheated 425 degree oven for 10 minutes. After 10 minutes of baking, turn oven temperature down to 375 degrees and bake and additional 15 to 20 minutes until muffins are done in center and a rich golden brown on top recipe from:
[cooks.com]
My personal notes:
the batter is really thick..like cookie dough..but when you fold in the berries..it softens up some.
I used a standard size ice cream scoop and filled just to the edge of the muffin pan.
They are a really dense, cake like muffin..not dry like most..berries make them moist!
I am going to make these again but use strawberries and bananas...
or blueberries and chocolate chips..my daughter's fave! enjoy! | | |
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