How about a muffin for breakfast?Or perhaps a slice of sweet raisin bread?I’ve got both on hand at the moment, and it’s hard to choose between the two :). Since I’ve had a few days off of running and Anthony was out of town most of the week, I’ve been filling my free time with all the carbs in the world.First up: Cookie and Kate’s Apple Oatmeal Muffins. I made them for an event at work and everyone loved them! Especially when I noted that they were healthier than your usual muffin — they’ve got barely any oil, no butter, and only a little bit of brown sugar, but somehow they taste super sweet and moist. I recommend smearing them with a bit of apple, pumpkin, or peanut butter as she suggests in her post.I’d also recommend doubling the recipe because these will be gone fast
Up next: a new addition to the carbtastic chronicles. This week I made a sweet seed-raisin bread that’s got a little bit of crunch (nuts and seeds) and a little bit of mush (raisins!). And a whole lotta fluff (vital wheat gluten, yay!).I started with a King Arthur recipe, but deviated so much from the original lineup that I’m going to claim this recipe as my own. Full ingredient list/instructions below. Hint: There’s molasses in there!This one is a definite winner. I loave bread.
Seed Raisin Bread (inspired by King Arthur’s Molasses Multi-Seed Bread)
- 1 1/2 cups warm milk (I used half almond milk, half 2%)
- 1 1/2 cups warm water
- 4 tablespoons butter, sliced into pieces
- 3 cups King Arthur whole wheat flour
- 3.5 cups King Arthur white bread flour
- 3 tablespoons vital wheat gluten
- 1/3 cup molasses
- 1 tablespoon salt
- 1/2 teaspoon cinnamon
- 4 tablespoons sunflower seeds
- 1/4 cup chopped pecans
- 1/2 cup raisins
- 1 tablespoon active dry yeast
- Any other bread makers out there? Do you use a machine or make it all by hand?
- What’s your go-to blog for recipes?
- Breakfast foods: Sweet or savory?