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Cranberry Citrus Tea Bread

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Whether you are hosting for the holidays or in search of a home-made gift idea for a friend or neighbor, this recipe will meet and exceed all of your expectations for simple and festive.

Cranberries are one of those wonderful seasonal ingredients that scream Thanksgiving, but they are so high in antioxidants and so terrifically tart, I love enjoying them in as many ways as possible this time of year, when  they are available fresh.

CCTB 1 with textThis delicious recipe is a total time saver. All you need to do is mix up a batch of Lillabee Anytime Muffin Mix and stir in a few additional ingredients. The photos here were baked in mini loaf pans, but you could just as easily make them in a larger loaf pan or muffin tins. You can even bake ahead and freeze these gems for up to three months!

However you make them, you will not be disappointed.

Happy baking and happy holidays!

 

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  • One box Lillabee Anytime Muffin Mix with all required ingredients
  • 1/2 cup fresh or frozen cranberries
  • 1 tsp orange zest
  • 1-2 Tbsp additional sugar (optional)

Preheat oven to 350º.

Grease loaf pan or muffin tins. Mix as directed on the back of the box. Lastly, stir in cranberries and orange zest into prepared batter. Transfer into pan or tins and sprinkle top with 1-2 Tbsp of sugar (optional). Bake as directed on box.

Let cool completely, then enjoy!!

Blueberry Rhubarb Streusel Muffins

I spent this past weekend in Aspen with family.  The town of Aspen was very busy due to the holiday (Labor Day), and consequently, most of the restaurants were completely booked for brunch on Sunday morning.  We were hungry that day and didn’t want to wait, so we decided to venture to the quaint town of Carbondale, Colorado.  Carbondale is officially one of my favorite towns; it is small and cute, but has a ton to offer the outdoor enthusiast.  Plus there are tons of great restaurants!  We stumbled upon a newer restaurant called Town. that actually had a coffee house/cafe attached to the main restaurant.   After browsing their menu quickly, we decided to stay and check out their baked goodies.  I ordered a house-made chai and the scone of the day.  I thought the scone was a blueberry scone when I ordered it, but turns out it was blueberry rhubarb.  I had never had that fruit combo before and was a little skeptical at the sound, but as soon as I tried it, I was completely hooked.  This may very well be my favorite summer fruit combination yet.  The incredible scone from Town. is what inspired these Blueberry Rhubarb Streusel Muffins.  The muffins are moist, decadent and very satisfying.  I hope you enjoy the fruit combo as much as I do.  Happy Baking.

 

Muffin Ingredients

  • 1 Box of Lillabee Anytime Muffin Mix (includes sugar and flour)
  • 1/4 Cup + 2 Tbls Margarine (or Butter)
  • 2 Eggs
  • 3/4 cup Milk (cow, rice, almond etc.)
  • 1 tsp Vanilla extract
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/2 cup fresh or frozen blueberries
  • 1/2 cup raw rhubarb cut into small 1/2 inch chunks

Streusel Ingredients:

  • 1/2 cup Lillabee All Purpose Flour Blend (or any other GF Flour)
  • 1 Tbls Sugar
  • 3 Tbls Brown Sugar
  • 1/4 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Salt
  • 3 Tbls Butter/Margarine

Prep:  

Spray muffin tins with canola oil or use margarine/butter to grease the pan.  Preheat oven to 325 degree F.

Make:

Prepare the streusel first and set aside.  To make the streusel, combine the flour, sugars, salt and spices in a bowl.  Mix well and then pour the melted butter/margarine over the other ingredients.  Mix until crumbly and set aside.

To prepare the muffins, first mix the spices with the Lillabee flour mixture in a bowl and set aside.  Combine milk, lemon juice/vinegar and vanilla in a separate bowl and set aside.  In a third, larger bowl, cream margarine and sugar from the Lillabee Muffin Mix on medium speed for about 2 minutes using a hand held mixer.  Scrape down the edges with a spatula and then add the eggs and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Add the milk mixture and scrape down the edges of the bowl with a spatula when necessary.  Fold the blueberries and chopped rhubarb into the muffin batter with a spatula.  Take about 1/3 of the streusel topping and fold it into the batter too.  Mix until the fruit and streusel is evenly dispersed.  Scoop the batter into muffins tins; the muffins tins should be filled almost to the top.    Sprinkle the remaining streusel topping over the top of the prepared muffins.

Bake:

Bake the Blueberry Rhubarb Streusel Muffins at 325 degree F for about 20 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the muffins rest in the muffin tins for about 5 minutes on the counter after baking before removing them from the tin.  Enjoy!!

Apple Spice Muffins

These Apple Spice Muffins are a favorite among customers at Whole Foods Market; every time I demo these muffins at the stores, customers continuously talk about how delicious they are.  These samples never seem to last long because shoppers end up taking multiple tastings.   After writing the recipe on the back of multiple Lillabee Anytime Muffin Mix boxes, I’ve decided it is time to share this secret recipe with you all.  Although the incredible flavor may trick you into thinking these Apple Spice Muffins are difficult to prepare, they are actually extremely easy and a quick fix.  Enjoy the muffins and don’t forget you can always use the batter to make a sweet breakfast bread as well.  Just pour the batter into a prepared loaf pan, instead of muffin tins.  Happy Baking!!

  • 1 Box of Lillabee Anytime Muffin Mix (includes sugar and flour)
  • 1/4 Cup + 2 Tbls Margarine (or Butter)
  • 3/4 Cup Shredded Apple, packed (about 2 medium apples)  Fuji, Honeycrisp or Granny Smith Apples are great options
  • 2 Eggs
  • 2/3 cup Milk (cow, rice, almond etc.)
  • 1 tsp Vanilla extract
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 2 1/2 tsp Cinnamon
  • ½ tsp Nutmeg

Prep:  

Spray muffin tins with canola oil or use margarine/butter to grease the pan.  Preheat oven to 325 degree F.

Make:

Mix the spices with the Lillabee flour mixture in a bowl and set aside.  Combine milk, lemon juice/vinegar and vanilla in a separate bowl and set aside.  Cream margarine and sugar from the Lillabee Muffin Mix on medium speed for about 2 minutes.  Scrape down the edges with a spatula and then add the eggs and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Add the milk mixture and scrape down the edges of the bowl with a spatula when necessary.  Using a cheese grater, grate the apples and fold them into the muffin batter with a spatula.  You can also shred the apples by using a food processor, either method works just fine.  Scoop the batter into muffins tins; the muffins tins should be filled almost to the top.  You can always top the muffins with fresh apple chunks for an even better presentation.

Bake:

Bake the Apple Spice Muffins at 325 degree F for about 20 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the muffins rest in the muffin tins for about 5 minutes on the counter after baking before removing them from the tin.  Enjoy!! 

 

Zucchini Walnut Bread

Zucchini Bread reminds me of my college graduation.  A few days before the graduation ceremony, my best friend Christine and I got together and made a lot of zucchini bread.  If I can remember correctly, we made six loaves of the bread.  Although it was a really fun afternoon, chopping up all the zucchini did get a little bit boring after a while.  I still don’t know why we made so much, but I was glad we had some leftover loaves because it was super delicious.  My family and I celebrated my graduation at Hilton Head Island after the ceremony, and we managed to save one loaf of the zucchini bread for the trip.  With so many relatives in town, the bread did not last long at all.  To this day, zucchini bread is one of my favorite breakfast treats.  I hope you enjoy this Lillabee version of the bread, and I hope you have fun making your own zucchini bread memories.  Happy Baking!

  • 1 Box of Lillabee Anytime Muffin Mix (includes sugar and flour)
  • 1/4 Cup + 2 Tbls Margarine (or Butter)
  • 1 Cup Shredded Zucchini, packed (about 1 large zucchini)
  • 2 Eggs
  • ¼ cup Flaxseed Meal
  • 2/3 cup Milk (cow, rice, almond etc.)
  • 1 tsp Vanilla extract
  • 2 tsp Apple Cider Vinegar or Lemon Juice
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • 3/4 Cup Chopped Walnuts (optional; can substitute dried fruit or other types of nuts)

Prep:  

Spray a large loaf pan with canola oil or use margarine/butter to grease the pan.  Preheat oven to 325 degree F.

Make:

Mix the spices with the Lillabee flour mixture in a separate bowl and set aside.  Combine milk, lemon juice/vinegar and vanilla in a separate bowl and set aside.  Cream margarine and sugar from the Lillabee Muffin Mix on medium speed for about 2 minutes.  Scrape down the edges with a spatula and then add the eggs and mix until fully incorporated.  Slowly add the flour/spice mixture and mix on medium-low speed until smooth.  Add the milk mixture and scrape down the edges of the bowl with a spatula when necessary.  Fold in the flaxseed meal, shredded zucchini and chopped walnuts at the end with the spatula.  Pour the batter into the prepared loaf pan and smooth out the top with the spatula.  You can also sprinkle the top of bread loaf with additional walnuts if interested.  

Bake:

Bake the Zucchini Walnut Bread at 325 degree F for about 50 minutes, or until a toothpick comes out clean when inserted into the middle.  Let the bread rest in the pan for about 5 minutes on the counter after baking before removing the bread from the tin.  Enjoy!! 

**This recipe can be made into Zucchini Walnut Muffins as well; just prepare a muffin tin and bake about 18-20 minutes at 325 degrees instead.

Whole Foods + Lillabee = Pumpkin Pecan Mini Muffin Tops

Hands down, our best supporters to date have been the fine folks at Whole Foods. From the Rocky Mountain Regional office to the store team members, they rock! Especially our friends at the Pearl Street store. From gorgeous end caps to the 4×4 foot poster of our family that was featured in their local vendor profiles, we are forever grateful for all that Whole Foods has done to help our little Lillabee.

I have recently had the pleasure of collaborating with Dana Villiers, the Cooking Coach for the Pearl Street Whole Foods store for some of their in house cooking classes. Dana is awesome! In addition to her work in the Pearl St store, she also contributes recipes and blog entries to Cooking Boulder, a wonderful online recipe resource. She has so much passion for her work and she is incredibly creative. When I asked her why she is so excited about her job, she told me this: 

“My goal is to share my passion and love affair with food with our community.  I want to help people feel at home in their own kitchens and learn whatever I can about food. Cooking Boulder is a community based recipe share website for the home cook.”

I am so honored that she would include Lillabee, but I wondered why she loves baking with Lillabee, even though she doesn’t have food allergies. She said: “I don’t have to eat Allergy-Free, I am one of the lucky ones. Lillabee is the only gluten free product I have ever tried that fools and satisfies everyone”. Wow! What a complement! Thanks, Dana!

Last week, Dana created this recipe from a box of Lillabee Anytime Muffin Mix. Here’s what she wanted to share about her inspiration for the recipe…

“I had donut holes on my mind and wanted to make a bite size snack that would amaze people.  I took the Lillabee Pumpkin Pecan Tea Bread recipe using the Anytime Muffin Mix , rolled them into balls then into cinnamon sugar mix.  Not quite donut holes, more like mini muffin tops.  They were good enough to eat for dessert, and the satisfaction of turning people on to something new never gets old!”

Thanks so much, Dana! I’m looking forward to creating something very special for Valentine’s day to share on the Cooking Boulder website. Stay tuned Lillafans!!

Also, check out this post on Cooking Boulder for Lillabee Gingerbread Cake with MMLocal Pear Compote.