Blueberry-Coconut-Streusel Muffins

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!

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Blueberry-Coconut-Sreusel Muffins 

  • 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.

 

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The recipe is adapted from: “Best of the Milk Calendar recipes” Baked Goods.

 

 

 

Follow me on Instagram: #littleswisslittlecanadian

 

Enjoy!

 

 

Brownie Heart Cupcakes

 

Can’t decide if you want to make Brownies or Cupcakes? How about a Brownie Cupcake?!

This is a cute Valentines treat for all those chocolate lovers out there!!

 

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(Recipe adapted from Martha Stewart)

 

Brownie Heart Cupcakes

Makes 24

  • 3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp coarse salt
  • 1 3/4 cup unsalted butter, cut into pieces
  • 1 1/2 cup unsweetened chocolate, coarsely chopped
  • 3 cups sugar
  • 6 large eggs, room temp.
  • 1 tbsp pure vanilla extract

 

-Preheat oven to 350F. Line muffin tins with paper liners. Line a 8-inch square pan with parchment paper.

-Whisk flour, baking powder and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts.

-Attach bowl to mixer, add sugar and whisk on medium-high speed until smooth. Beat in eggs, one at a time, then vanilla. Reduce speed to low and add flour mixture.

-Divide batter among muffing cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks.

-Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan. Top each cupcake with a heart.

 

Basic Buttercream

  • 12 tbsp unsalted butter, room temp.
  • 3 1/2 cups confectioners sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 cup milk, room temp.
  • 1/2 tsp pure vanilla extract

 

-In a medium bowl sift together confectioners sugar and cocoa powder. Add butter, milk and vanilla. Stir until smooth and free of lumps.

–Buttercream can be stored in refrigerator up to two weeks–

 

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Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Making healthy back to school snacks-Crackers. Garlic-Spinach and Garlic-Basil.

Happy Sunday everyone! We are having a wintery day again, with snow squalls and freezing temperatures.

Days like this are perfect to do some baking:) Christmas Break is coming to an end and it is time to prepare some healthy treats for my kids school lunches. These crackers are easy to make and are very tasty. We will have some with tonight’s chicken soup;) If you are wondering about my kids (teenagers) and spinach-they do not like it at all…ha. Somehow turned into a cracker they do not mind the green veggie. And for the garlic, they are used to me putting it into almost everything:)

You can use onions instead if you do not like garlic.

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Spinach-Garlic Crackers

  • 2 cups whole wheat flour
  • 2 cups unbleached flour
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 4 tbsp garlic, grated
  • 4 tbps mixed dried italian herbs
  • 1 cup warm water
  • 6 tbsp olive oil
  • 1 cup frozen chopped spinach, thawed
  • 1 egg white
  • Himalayan salt

 

-Combine flours, salt, pepper, garlic. Add spinach. Add olive oil and water, mix well and knead dough to form a ball. Add more water if to dry.

-Roll out dough thinly into a rectangle, directly on parchment paper. You might have to use a second sheet if you have to much dough. Transfer with parchment paper onto baking sheet. Brush top with egg white and sprinkle with some Himalayan salt. Cut into rectangles or squares.

-Bake in preheated 375F oven for 10-15minutes.

 

Garlic-Basil Crackers

  • 2 cups whole wheat flour
  • 2 cups unbleached flour
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 4 tbsp garlic, grated
  • 4 tbsp basil, dried
  • 6 tbsp olive oil
  • 1 cup warm water
  • 1 egg white
  • Himalayan salt
  • sesame seeds (poppy seeds, nuts, cheese…)

-Prepare and bake like Spinach-Garlic Crackers.

 

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Enjoy!