I had two bananas that were moving to that overly ripe stage, and I thought, "Hmm, I wonder if I can find a vegan recipe combining peanut butter and bananas." Commence some "Googling" and I found this. The original recipe (link at the bottom) included a glaze for the muffins but I skipped that; it sounded like too much sweetness.
Vegan Peanut Butter Banana Muffins
INGREDIENTS:
4 black bananas
1/2 C. smooth peanut butter
1/4 C. vegetable oil
1/3 C. boiling water
1/2 C. granulated sugar
1/4 C. brown sugar
1 1/2 C. all-purpose flour
1/2 t. baking soda
1 1/2 t.baking powder
1/2 t. salt (optional--salt in the PB covers it)
1 t. cinnamon
PREPARATION:
Preheat the oven to 350 degrees. Line or grease muffin tins. Mash bananas with the oil, peanut butter, and boiling water. Sift sugars, flour, baking soda, baking powder, and spices. Gradually spoon into banana mixture. Pour batter into muffin tins. Bake for approximately 30-35 minutes until a toothpick can be extracted clean. Cool for five minutes. Remove from muffin tin.
***Original recipe found here: Chew The Fat
Showing posts with label Brunch. Show all posts
Showing posts with label Brunch. Show all posts
Monday, March 12, 2012
Sunday, January 2, 2011
Spinach Quiche
The idea of a quiche is brilliant. Make a crust, fill it with goodies, pour some egg over it, bake it and, voila! Breakfast or brunch is served.
I found some quiche recipes and combined them to make this....
Spinach Quiche:
Crust:
2 C. flour
4 oz. butter/margarine, chopped
2-3 T. water
Mix by hand or in a food processor the flour and butter, adding water to make a dough. Form into a ball, wrap in plastic wrap and chill for 30 minutes. The dough will be crumbly. Place dough between pastry paper or plastic wrap and roll out with rolling pin to fit 8- or 9-inch tart pan. Bake in 350-degre oven for 15 minutes. Remove and add quiche ingredients.
3 cloves garlic, chopped
1 small onion, chopped
8 ounces frozen chopped spinach, thawed and drained
4.5 oz. can mushrooms, drained
6 oz. feta, crumbled
8 oz. shredded Cheddar cheese
3 eggs, beaten
3/4 C. milk
salt and pepper to taste
Preheat oven to 375. In skillet, saute garlic and onion in a couple tablespoons of oil until lightly browned. Stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. Season with salt and pepper and spoon into crust. Whisk together eggs and milk, season with salt and pepper and pour over spinach mixture, allowing it to thoroughly combine. Bake in preheated oven for 15 minutes then sprinkle remaining cheddar cheese on top and bake for additional 40 minutes until set in the center. Allow to stand for 10 minutes before serving.
***
The best part about this recipe and the quiche in general is that you can fill the crust with any veggies (or meat if you must), add some cheese and cover it with eggs, and that's it.
I found some quiche recipes and combined them to make this....
Spinach Quiche:
Crust:
2 C. flour
4 oz. butter/margarine, chopped
2-3 T. water
Mix by hand or in a food processor the flour and butter, adding water to make a dough. Form into a ball, wrap in plastic wrap and chill for 30 minutes. The dough will be crumbly. Place dough between pastry paper or plastic wrap and roll out with rolling pin to fit 8- or 9-inch tart pan. Bake in 350-degre oven for 15 minutes. Remove and add quiche ingredients.
3 cloves garlic, chopped
1 small onion, chopped
8 ounces frozen chopped spinach, thawed and drained
4.5 oz. can mushrooms, drained
6 oz. feta, crumbled
8 oz. shredded Cheddar cheese
3 eggs, beaten
3/4 C. milk
salt and pepper to taste
Preheat oven to 375. In skillet, saute garlic and onion in a couple tablespoons of oil until lightly browned. Stir in spinach, mushrooms, feta and 1/2 cup cheddar cheese. Season with salt and pepper and spoon into crust. Whisk together eggs and milk, season with salt and pepper and pour over spinach mixture, allowing it to thoroughly combine. Bake in preheated oven for 15 minutes then sprinkle remaining cheddar cheese on top and bake for additional 40 minutes until set in the center. Allow to stand for 10 minutes before serving.
***
The best part about this recipe and the quiche in general is that you can fill the crust with any veggies (or meat if you must), add some cheese and cover it with eggs, and that's it.
Friday, July 16, 2010
Blueberry Breakfast Buckle
In addition to anecdotes about my nieces and nephews and glimpses of my vacation life, I've decided to add favorite new recipes to my blog. Starting with this one....
From "A Sweet Spoonful" blog via Ready Made magazine:
Blueberry Breakfast Buckle:
Adapted From: Rustic Fruit Desserts
Ingredients:
1 Tbsp. unsalted butter at room temperature, for pan
1 1/2 cups all purpose flour (7.5 oz)
1/2 cup oat flour (2 oz)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
1/2 cup unsalted butter (4 oz)
1 cup granulated sugar (7 oz)
2 eggs
1 tsp. pure vanilla extract
1 cup buttermilk
1 dry pint blueberries (2 1/2 cups or 9 oz), fresh or frozen
1/4 cup rolled oats (3/4 oz)
2 Tbsp. turbinado sugar (or brown sugar) for topping
3/4 cup Greek yogurt
1 Tbsp. agave or honey
Directions:
Preheat the oven to 350 F. Lightly butter an 8-inch square baking pan. Sift the flours, baking powder, baking soda and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar together on medium high speed until light and fluffy. Add the eggs one at a time. Scrape down the sides of the bowl after each addition. Then stir in the vanilla. Next, stir in the flour mixture in three additions alternating with the buttermilk in two additions. Essentially, you want to begin and end with the dry ingredients and scrape down the bowl a few times as you go.
Fold in half of the blueberries and spread the batter into the prepared pan. Distribute the remaining blueberries over the cake, then sprinkle the oats and turbinado sugar over the top.
Bake for 45-50 minutes or until the top is lightly golden and firm to the touch. Stir yogurt and agave together in a small bowl and set aside in refrigerator. Let buckle cool.
To serve, spoon a dollop of yogurt over cake and drizzle a little extra agave if you’d like. Buckle will be good for 2 days if stored in plastic wrap at room temperature.
Makes: 8-12 servings
From "A Sweet Spoonful" blog via Ready Made magazine:
Blueberry Breakfast Buckle:
Adapted From: Rustic Fruit Desserts
Ingredients:
1 Tbsp. unsalted butter at room temperature, for pan
1 1/2 cups all purpose flour (7.5 oz)
1/2 cup oat flour (2 oz)
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
1/2 cup unsalted butter (4 oz)
1 cup granulated sugar (7 oz)
2 eggs
1 tsp. pure vanilla extract
1 cup buttermilk
1 dry pint blueberries (2 1/2 cups or 9 oz), fresh or frozen
1/4 cup rolled oats (3/4 oz)
2 Tbsp. turbinado sugar (or brown sugar) for topping
3/4 cup Greek yogurt
1 Tbsp. agave or honey
Directions:
Preheat the oven to 350 F. Lightly butter an 8-inch square baking pan. Sift the flours, baking powder, baking soda and salt together in a bowl. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter and granulated sugar together on medium high speed until light and fluffy. Add the eggs one at a time. Scrape down the sides of the bowl after each addition. Then stir in the vanilla. Next, stir in the flour mixture in three additions alternating with the buttermilk in two additions. Essentially, you want to begin and end with the dry ingredients and scrape down the bowl a few times as you go.
Fold in half of the blueberries and spread the batter into the prepared pan. Distribute the remaining blueberries over the cake, then sprinkle the oats and turbinado sugar over the top.
Bake for 45-50 minutes or until the top is lightly golden and firm to the touch. Stir yogurt and agave together in a small bowl and set aside in refrigerator. Let buckle cool.
To serve, spoon a dollop of yogurt over cake and drizzle a little extra agave if you’d like. Buckle will be good for 2 days if stored in plastic wrap at room temperature.
Makes: 8-12 servings
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