Hello, happy weekend everyone!
I’m finally back with writing another recipe. I took a little break because my brother, with his family, were visiting for the last two weeks. The weather was pretty good, we went to Huron Lake for a swim, drove to the St. Jacobs Farmers Market, went Go-Kart driving and played mini-golf. Over the weekend we went to Niagara Falls, which is a three hour drive from home. They went now alone travelling to Ottawa, Montreal and Toronto before they’ll fly back home to Switzerland on Monday.
Our garden is doing very well this year. For now we have a lot of beans, red beets, salad, zucchini, swiss chard and now the first potatoes! Raspberries are done for the season and the following recipe was one of the desserts we’ve made.
- 2 eggs
- 100 g butter, soft
- 175 g coconut sugar or regular sugar
- 2 tsp vanilla sugar or vanilla extract
- 1 pinch salt
- 250 g unbleached all-purpose flour
- 2 tsp baking powder
- 150 ml buttermilk or non-dairy milk
- 200 g raspberries, fresh or frozen
-Separate eggs. Whisk together butter, sugar, egg yolks, vanilla sugar and salt.
-Preheat oven to 350F/180C.
-Whisk egg whites until stiff. Mix together flour and baking powder and fold in alternately with the milk and egg whites, to the butter mix. Gently fold in the raspberries (if using frozen berries you do not need to defrost them).
-Fill into prepared muffin forms, top with streusel if desired. Bake for about 35 minutes or until tester inserted comes out clean.
Tip: Streusel topping is optional but of course delicious! You can use about half or less of this streusel recipe: Peach-Crumble-Cake/ Pfirsich-Streuselkuchen
You can find me on Instagram: @littleswisslittlecanadian
Happy Weekend everyone!!
These cake-like muffins were a huge hit with my family! Blueberries and coconut with a hint of vanilla…amazing!
This was mostly a surprise for my son who had a small surgery on his hand this week. I have been very proud of him because he was very brave!
- 2 cups unbleached all-purpose flour
- 1 1/4 cups sugar
- 1 cup shredded coconut, unsweetened
- 1 tbsp baking powder
- 1 cup butter, soft
- 3/4 cup milk
- 2 eggs
- 1 1/2 tsp vanilla
- 2 cups blueberries, fresh or frozen
-Combine flour with coconut, sugar and baking powder in a large bowl. Cut in butter and mix until it is in tiny pieces. Remove 3/4 cup of this mixture to a small bowl.
-Combine milk with eggs and vanilla. Add to the flour mixture in the large bowl. Stir just until moistened.
-Stir blueberries in gently. Do not defrost frozen blueberries.
-Spoon batter into 12 buttered or paper-lined muffin cups. Sprinkle each with the reserved crumb mixture.
-Bake 30-35 min. in a preheated 350F/180C oven. Cool 5 to 10 min. before removing from pan.
The recipe is adapted from: “Best of the Milk Calendar recipes” Baked Goods.
Follow me on Instagram: #littleswisslittlecanadian
Living in the Country is just so beautiful! I love seeing all the animals and be able to spend a lot of time in my garden. It is just so relaxing. Besides my beloved flowers I have a large herb garden, different berries, two apple trees and our vegetable garden. Growing your own fruit and vegetables is very rewarding and healthy and good exercise;)
Pumpkins are a good source of vitamins like beta-carotene and contain lots of minerals. I really like muffins and I just had to try this recipe out. Years ago I received this little recipe book from my niece who lives in Quebec. It contains recipes from class mates at her school. I am using coconut oil instead of vegetable oil, less sugar and part whole wheat flour. Delicious!
- 4 eggs
- 1cup pure cane sugar
- 2cups pumpkin puree
- 1 1/2cup coconut oil
- 1 1/2cup whole wheat flour
- 1 1/2cup unbleached white flour
- 2tsp baking soda
- 2tsp baking powder
- 1tsp cinnamon
- 1tsp sea salt
- 2cups dark chocolate(chopped) or semi-sweet chocolate chips
-In a large bowl, beat eggs and sugar. Add coconut oil and pumpkin puree, mix until smooth.
-Combine whole wheat and white flour, baking soda, baking powder, cinnamon and salt.
-Add to pumpkin mixture and mix well. Fold in chocolate chips.
-Fill greased or paper-lined muffin cups 3/4 full.
-Bake at 350F/180C for 15-20 minutes or until tester inserted in center comes out clean.