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Louis Remolde: The Single Baker

Month

October 2016

Pumpkin-Vanilla Protein Muffins

I recently discovered that my Hardcore fitness could finally eat my baked goods and not feel guilty.

For a friends recent Birthday and Going Away gift I made her Pumpkin-Vanilla Protein Muffins.
I couldn’t get over how tender and light they came out.  I thought for sure they would be dry and flavorless.
There are many amazing healthy recipes out there , some get complicated with many ingredients others omit so may ingredients they are boring.
I wanted the flavor to be there and the health. 
Try these out! 

Pumpkin-Vanilla Protein Muffins
    
1 cup all purpose flour
1/4 cup whole wheat flour
1/2 cup oat flour ( oats buzzed up in food processor )
1/2 cup whey vanilla protein
1 1/2 teaspoons baking soda
1 1⁄2  teaspoon kosher salt
1 1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
Nutmeg I used one whole ,grinded on a micro plane
1 cup of light brown sugar
2/3 cup coconut oil
1/2 water ( room temperature )
3 eggs (room temperature )
1 can of pumpkin puree ( not pie mix

Pepita Seeds, sugar and cinnamon for tops .

Directions

Preheat oven 350 degrees Fahrenheit.
Place paper baking cups in 24 regular size muffin tins.
In a large bowl , mix flours, protein,  salt, baking soda, cinnamon,  nutmeg,  ginger. Whisk together set aside.
In another bowl  stir sugar, coconut oil, water,eggs with whisk.
Stir pumpkin into bowl with liquids.
Add to flour mixture,  stirring just until just moistened.
Evenly distribute the batter.
Bake 25 minutes
Cool for 5 minutes in tins.
Release and let cool on rack.

My amazing Hardcore Workout partner on Fridays!!!! Maureen 

Hootenholler Cake 

The Amazing thing about this quick bread it will last more then a few days, wrapped on Foil . The flavor enhances by the day . 

  • ¼ cup bourbon
  • 8 tablespoons unsalted butter, plus more for greasing the pan
  • 1 cup flour, plus more for pan
  • 1 cup sugar
  • 3 large eggs, beaten room temp
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon grated nutmeg
  • ¼ cup milk room temp
  • ¼ cup molasses
  • ¼ teaspoon baking soda
  • 1 cup raisins , Chilean or golden 
  • 1 cup chopped pecans,almonds or walnuts 
    1. preheat the oven to 300 degrees. Butter and flour an 9 × 5 loaf pan.
    2.  Using a wooden spoon or rubber spatula  cream the butter and sugar until light and fluffy. 
    3. add the beaten eggs, a little at a time.
    4. Mix together the flour, baking powder, salt and nutmeg, and add to the batter. Then mix in the milk. Combine the molasses and baking soda and mix into the batter. To help prevent the raisins and pecans from sinking, dust them with flour, shaking off excess. Mix them, along with the bourbon, into the batter until combined. Transfer to the loaf pan and bake until a toothpick inserted into the center comes up clean, 1 3/4 to 2 hours.
    5. Adapted from “The Southern Heritage Cakes Cookbook ” 
    6. Some changes were made.

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