1) RASPBERRY YOGURT MUFFINS
•1 3/4 cups all-purpose flour
•1/3 cup sugar
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
•1 carton (6 ounces) raspberry yogurt
•1/3 cup canola oil
•1 cup raspberries
1) Preheat oven to 400 degrees F˚.
2) Spray, grease or put pan liners in 12 (2 3/4 inch) muffin cups
3) In a medium mixing bowl, stir together dry ingredients.
4) In a small bowl, beat together yogurt, oil and egg.
5)Stir yogurt mixture and raspberries into dry mixture until almost blended.
6) Add raspberries and stir until batter is just blended. Do not over mix.
7) Spoon into prepared muffin cups.
8) Bake until nicely browned, about 20 minutes.
2) BAKED TOMATO AND EGG CUPS
•3 Roma tomatoes, halved and seeded (look for larger Roma tomatoes)
•6 eggs (smaller eggs are better for Roma tomatoes
•Salt and pepper to taste
•Toasted bread for serving
1) Preheat oven to 450˚.
2) Place tomatoes on a baking sheet. You might need to slice a tiny bit off the bottom of each tomato to keep them level on the pan.
3) Crack eggs and gently place in the cavity of each tomato.
4) Season with salt and pepper.
5) Back for 6-7 minutes if you like your eggs runny. 8-10 for soft set.
6) Remove from oven and top with fresh chopped herbs.
7) Serve as is or on top of a crusty piece of toasted bread. This is also wonderful stuffed into a toasted bagel.
3) EGG MUFFINS (SAUSAGE, SPINACH, CHEESE)
•3 lean breakfast turkey sausage links
•5 egg whites
•2 whole eggs
•1/4 cup skim milk
•Salt and pepper, to taste
•1/4 cup fresh chopped spinach
•1/4 cup shredded sharp Cheddar cheese
1) Preheat the oven to 350 degrees F˚. In a medium skillet, brown the turkey sausages links on medium-high heat. Cook until sausage is brown all the way through. Cut sausages into 1/2 inch pieces. Set aside.
2) In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.
3) Grease 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.
4) Distribute cheese and sausage equally between each muffin cup.
5) Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
4) MINI HAM-AND-CHEESE QUINOA CUPS
•2 cups cooked quinoa (about 3/4 cup uncooked)
•2 egg whites
•1 cup zucchini, shredded
•1 cup shredded sharp cheddar cheese
•1/2 cup diced ham
•1/4 cup parsley, chopped
•2 tablespoons parmesan cheese
•2 green onions, sliced
•Salt and pepper
1) Preheat oven to 350 degrees F˚.
2) Combine all ingredients in a large bowl and mix to combine. Liberally spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup.
3) Bake for 15-20 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the mini muffin tin.
5) BLUEBERRY OATMEAL CRUMBLE BARS
Crust and Crumble Topping:
•1/2 cup (1 stick) unsalted butter, melted
•1 cup all-purpose flour
•3/4 cup old-fashioned whole-rolled oats (don't use quick cook or instant, they're finer and behave like flour and will make mixture too dry)
•1/2 cup granulated sugar
•1/4 cup light brown sugar, packed
•Pinch salt, optional and to taste
•12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn't thaw)
•1/3 cup granulated sugar
•2 tablespoons lemon juice
•2 teaspoons cornstarch
1) Preheat oven to 350 F˚. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
2) Crust and Crumble Topping - In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3) Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
4) Set 1 heaping cup mixture aside to be sprinkled on alter as crumble topping.
5) Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
6) Blueberry Layer - In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasn't dissolved fully that's okay because it liquifies while baking.
7) Evenly distribute blueberry mixture over the crust.
8) Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
9) Bake for about 55 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden. I use frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I'm not sure by how much, I'd guess at least 10-15 minutes, possibly less. Bars may take longer than 55 minutes if blueberries are very juicy. Watch your bars, not the clock, when evaluating doneness. Place pan on a wire rack and allow bars to cool for at least 30 minutes before slicing and serving. If you try to slice bars before they've cooled completely, they'll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.
If you guys decide to try any of these ideas, use the #bakingwithgaya on Instagram! (Like the new hashtag? :) ) Also, let me know how you like it in the description. Please share this post with your friends if you think they'll like it too. Kisses to my neonators!