Tag: Brunch

Carrot Cake Muffins (no nuts)

Soft moist Carrot Cake Muffins feature delicious shredded carrots, raisins and subtle cinnamon and nutmeg flavor notes. They are so sweet, delicious and are so awesome fresh from the oven. These flavors harmonize with each other for a triumphant combination of eatfoodlicious excellence. This seasonal muffins are perfect with coffee or to present at a brunch. They can be made with very little preliminary work making them a very good selection for holidays or special occasions. These muffins never lasts long once they are cool enough to eat. You can double the recipe and freeze some for later (just make sure to let it fully thaw-out before reheating later). 

Watch the video and follow the instructions below to have these charming muffins ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon

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Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner). In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together. Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth.

Add shredded carrots & raisins

Fold with spatula. 

Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional). 

Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

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Carrot Cake Muffins (no nuts)

Carrot Cake Muffins are moist for days, not too sweet, perfect for breakfast and delicious when served warm.
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Baked Goods, Breakfast, Brunch
Cuisine American
Servings 12
Calories

Equipment

  • Muffin Tins

Ingredients
  

  • 1 ½ c (215 g) all-purpose flour
  • 1 ½ cups shredded carrots packed
  • ¾ cup raisins
  • ½ cup canola or vegetable oil
  • ¼ cup sour cream (full fat) room temperature
  • ¼ cup granulated white sugar
  • ¼ cup light brown sugar
  • 1 ½ tsp vanilla extract
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground gloves optional
  • 2 large eggs room temperature
  • crystal sugar (optional) topping

Instructions
 

  • Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
  • In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together.
  • Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth. Add shredded carrots, raisins and fold with spatula.
  • Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional).
  • Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.

Can be kept up to a week in room temperature. Serve & Enjoy!

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    Breakfasts

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    Apple Bread

    Apple Bread features baked moist fruit with just the right amount of cinnamon, vanilla and sugar for a harmonious collection of good old-fashioned flavors. The Bread is tart, sweet, fluffy and a satisfying treat. Fresh out of the oven warm filled apple bread is soft moist sweet and delightful to eat. A hint of cinnamon balance the nutmeg and sweet apples to provide the perfect seasonal baked goods or anytime of the year.

    I love them fresh from the oven but look forward to the morning after and enjoying them with my favorite coffee. My kids would eat them all if they could as they enjoy theirs with a cold glass of milk. Warm your kitchen on a cool day by baking these little delights. Great for snacks, meal preparation or when you are on the go. You can make a couple of these bread batches and freeze, just be sure to let them fully thaw before serving (microwave for 30-90 seconds).

    Watch the video and follow the instructions below to have a nice fresh made bread ready for the rest of your week. Like and share this or any of the recipes you may find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment and let us know if you and your family enjoyed this easy to make delicious bread. One slice with morning coffee is my favorite way to skip a traditional breakfast and will soon be yours too, once you give this super tasty bread a try.

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    In a bowl combine flour, salt, baking soda, cinnamon, nutmeg & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). In a large separate bowl: add white sugar, eggs and beat until pale yellow.

    Add vanilla extract, applesauce and oil. Mix everything together until combined.

    Add dry ingredients and mix.

    Add the finely chopped apples into the bowl and gently toss them together with a spatula. 

    Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8″x 4″) with softened butter & flour or line the inside of the pan with parchment paper. Transfer the batter to the pan.

    Bake for 55-60 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). 

    Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

    Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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    Apple Bread

    Apple Bread features baked moist fruit with just the right amount of cinnamon, vanilla and sugar for a harmonious collection of good old-fashioned flavors.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 55 minutes
    Total Time 1 hour 5 minutes
    Course Baked Goods, Bread, Breakfast
    Cuisine American
    Servings 8
    Calories

    Equipment

    • 8" x 4" Loaf Pan

    Ingredients
      

    • 204g (1 ½ cups) all-purpose flour
    • 1 ½ tsp ground cinnamon
    • 1 ½ tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • ¼ tsp ground nutmeg
    • ¾ cup granulated sugar
    • ½ cups vegetable or canola oil 
    • 2 tsp vanilla extract
    • 2 cups finely chopped apples peeled & deseed
    • 4 oz (½ cup) unsweetened apple sauce
    • 2 large eggs room temperature

    Instructions
     

    • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (8"x 4") with softened butter & flour or line the inside of the pan with parchment paper.
    • In a bowl combine flour, salt, baking soda, cinnamon, nutmeg & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
    • In a large separate bowl: add white sugar, eggs and beat until pale yellow. Add vanilla extract, applesauce and oil. Mix everything together until combined. Add dry ingredients and mix. Add the finely chopped apples into the bowl and gently toss them together with a spatula.
    • Transfer the batter to the pan. Bake for 55-60 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes). Remove pan from the oven and rest the bread in the pan for 10 minutes before transferring the bread to a baking rack to finish cooling.

    Slice & enjoy! Cover the leftovers in a container. Keep at room temperatures to up 2 days or refrigerate up to 6 days.

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      Breakfast

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      Baked Chocolate Oatmeal

      A warm serving of this Baked Chocolate Oatmeal is batch healthy, tasty and very easy to make. I love delicious oatmeal featured selections for my morning snack and this recipe is rewarding and fun to create. Make a serving of this baked oatmeal on Sunday and have a ready to go easy to serve breakfast at the ready for your busy week. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  We enjoy this dish every time we make it and hope you give them a try to see for yourself just how delicious simple and easy can be.

      Watch the video and follow the instructions below to have a warm bowl of Baked Oatmeal today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Store in the refrigerator until ready to sever, best enjoyed fresh. Thanks for visiting and see you again soon.

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      Preheat the oven to 350°F. Grease the 8″x 8″ pan with cooking flour spray. In a bowl: add oatmeal, cocoa powder, maple syrup, salt, vanilla extract, milk, eggs, coconut oil, baking powder and mix everything together. 

      Transfer the mixture to the pan. Add chocolate chips on top.

      Bake for 35-40 or until the top is golden. Let cool for 10 minutes before serving.

      Serve & enjoy! Refrigerate the leftovers.

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      Baked Chocolate Oatmeal

      Baked Chocolate Oatmeal is a quick and easy recipe that is simply delicious.
      No ratings yet
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      Prep Time 5 minutes
      Cook Time 35 minutes
      Total Time 40 minutes
      Course Breakfast, Brunch
      Cuisine American
      Servings 9
      Calories

      Equipment

      Ingredients
        

      • 2 cups old fashioned oats
      • 1 ¼ cups milk or coconut milk
      • ⅓ cup maple syrup or honey
      • ¼ cup unsweetened cocoa powder
      • 2 tbsp coconut oil or butter
      • 1 tsp baking powder
      • 1 tsp vanilla extract
      • ½ tsp salt
      • 2 large eggs room temperature
      • ½ cup semi-sweet chocolate chips optional

      Instructions
       

      • Preheat the oven to 350°F. Grease the 8"x 8" pan with cooking flour spray or line the inside of the pan with parchment paper.
      • In a bowl: add oatmeal, cocoa powder, maple syrup, salt, vanilla extract, milk, eggs, coconut oil, baking powder and mix everything together.
      • Transfer the mixture to the pan. Add chocolate chips on top.
      • Bake for 35-40 or until the top is golden. Let cool for 10 minutes before serving.

      Serve & enjoy! Refrigerate the leftovers.

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        Breakfast

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        Strawberry Banana Baked Oatmeal

        A warm serving of this Strawberries & Bananas Oatmeal is batch healthy, tasty and very easy to make. I love delicious oatmeal featured selections for my morning snack and this recipe is rewarding and fun to create. Make a serving of this Baked Oatmeal on Sunday and have a ready to go easy to serve breakfast at the ready for your busy week. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  We enjoy this dish every time we make it and hope you give them a try to see for yourself just how delicious simple and easy can be.

        Watch the video and follow the instructions below to have a warm bowl of Strawberry Banana Baked Oatmeal today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Store in the refrigerator until ready to sever, best enjoyed fresh. Thanks for visiting and see you again soon.

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        Preheat the oven to 375°F. Grease the 8″x 8″ pan with cooking flour spray or butter. Peel ripe bananas over a pan. Then smash until smooth and consistently creamy with a fork.

        Add egg and mix. Add oatmeal, maple syrup, cinnamon, salt, vanilla extract, milk, and mix everything together. 

        Add chopped strawberries and mix everything together.

        Optional- add nuts or chocolate chips on top.

        Bake for 45-50 or until the top is golden (if using frozen strawberries, bake for 50-55 min until golden on top). 

        Let cool for 10 minutes before serving.. Enjoy!

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        Strawberry Banana Baked Oatmeal

        Strawberry Banana Baked Oatmeal is a simple way to make a warm delicious breakfast.
        No ratings yet
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        Prep Time 5 minutes
        Cook Time 45 minutes
        Total Time 50 minutes
        Course Baked Goods, Breakfast, Brunch
        Cuisine American
        Servings 8
        Calories

        Equipment

        Ingredients
          

        • 2 ½ cups old fashioned oats
        • 2 cups milk your choice of milk
        • ¼ cup maple syrup
        • 1 tsp vanilla extract
        • 1 tsp ground cinnamon
        • ½ tsp salt
        • 2 large ripe bananas or 3 medium bananas
        • 1 large egg
        • 1 lb fresh strawberries

        Optional Topping

        • ¼ cup nuts (walnuts, pecans, almonds or etc.)
        • ¼ cup chocolate chips

        Instructions
         

        • Preheat the oven to 375°F. Grease the 8"x 8" pan with cooking flour spray or butter.
        • Peel ripe bananas over a pan. Then smash until smooth and consistently creamy with a fork. Add egg and mix. Add oatmeal, maple syrup, cinnamon, salt, vanilla extract, milk, and mix everything together.
        • Add chopped strawberries and mix everything together. Optional- add nuts or chocolate chips on top.
        • Bake for 45-50 or until the top is golden (if using frozen strawberries, bake for 50-55 min until golden on top). Let cool for 10 minutes before serving.

        Serve & enjoy! Refrigerate the leftovers.

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          Breakfasts

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          Lemon Raspberry Muffins

          Soft, moist rich and absolutely delicious is how best to describe this Lemon Raspberry Muffin recipe. Just the right balance of raspberry and lemon. The sweetness make for a treat that will put a smile on anyones face. Muffins are wonderful with coffee, as a snack on the go or as a treat anytime of the day. I love baking these as the fresh home centric aroma that only comes from well made baked goods makes this recipe comforting from beginning to end. My family absolutely loves muffins and these Lemon Raspberry Muffins barely had time to cool before they started magically disappearing. 

          Watch the video and follow the instructions below to have these rich and delicious treats ready to share. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These delicious Lemon Raspberry Muffins keep well and stay fresh for serval days, I hope you enjoy them. Thanks for visiting and see you again soon.

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          In a small cup; add milk and lemon juice. Mix until combine and set aside. In a large bowl add sugar and lemon zest. Use your fingers to rub lemon zest with sugar to release the oils.

          Add eggs, vanilla extract, oil and milk mixture. Mix everything together.

          Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer. 

          Add fresh raspberries (if using frozen do not thaw) then gently fold the batter until well combined (do not over mix or use a mixer). Fill ⅔ full of each muffin tin.

          Preheat the oven to 400°F. Coat the muffin tins with cooking spray or butter (optional: muffin paper liner).

          Bake for 18-20 minutes or until lightly golden. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

          Enjoy!

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          Lemon Raspberry Muffins

          Just the right balance of raspberry and lemon. The sweetness make for a treat that will put a smile on anyones face.
          No ratings yet
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          Prep Time 5 minutes
          Cook Time 18 minutes
          Total Time 23 minutes
          Course Baked Goods, Breakfast, Brunch
          Cuisine American
          Servings 18
          Calories

          Equipment

          • Muffin Tins

          Ingredients
            

          • 2 cups (285g) all-purpose flour
          • 1 cup granulated sugar
          • ½ cup whole milk
          • ½ cup vegetable or canola oil 
          • ¼ cup lemon juice
          • 1 tbsp lemon zest
          • 2 ½ tsp baking powder
          • 1 tsp vanilla extract
          • ½ tsp salt
          • 2 large eggs room temperature
          • 8 oz fresh raspberries

          Instructions
           

          • Preheat the oven to 400°F. Coat the muffin tins with cooking spray or butter (optional: muffin paper liner)
          • In a small cup; add milk and lemon juice. Mix until combine and set aside.
          • In a large bowl add sugar and lemon zest. Use your fingers to rub lemon zest with sugar to release the oils. Add eggs, vanilla extract, oil and milk mixture. Mix everything together.
          • Place a hand sifter over the bowl. Add flour, baking powder and salt then sift. Remove the hand sifter from the bowl. Mix everything together with the mixer.
          • Add fresh raspberries (if using frozen do not thaw) then gently fold the batter until well combined (do not over mix or use a mixer).
          • Fill ⅔ full of each muffin tin. Bake for 18-20 minutes or until lightly golden. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack until completely cooled.

          Serve enjoy!

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            Raspberry Almond Crumb Cake

            Raspberry Almond Crumb Cake has a sweetly moist center with a slightly crunchy almond top layer that completes this easy to make home made treat. It is perfect for the any season, especially when raspberries are for sale in the grocery store. Crumbling buttery sweetness, this cake recipe is cheaper and better than any you stumble across. Whole raspberries covered in accents and invitations of buttery sweetness, this cake is a must try. This is one of my personal favorite crumb cake. When this came out of the oven it was met by my waiting family. We all gathered in the kitchen area and enjoyed a slice together. Absolutely recommend this with a cup of coffee for us grown ups. But kids also enjoy with a mild tea, milk or favorite beverage.

            What the video and follow this simple recipe to have this delicious treat in your home today. Like and share this or any of my recipes you find interesting . Return to the site any time to find more recipes to share and enjoy.

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            Crumb

            In a small bowl: combine flour, brown sugar, cinnamon, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

            Cake

            Combine the eggs and sugar then beat. Then add sour cream, vanilla extract, almond extract, melted butter and mix everything together until smooth. Add the dry ingredients and mix everything together.

            In a bowl: add the flour, baking powder, baking soda, and salt then mix. 

            Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy. 

            Transfer the batter to the pan.

            Add fresh raspberries on top of the batter- if using frozen raspberries, do not thaw.

            Add 6 tbsp of sliced almonds.

            Then, add the crumb on top. Sprinkle the rest of the sliced almonds on top of the crumbs.

            Bake for 35-40 minutes (40-45 minutes if using frozen raspberries) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. 

            Garnish with powdered sugar on top. Slice, serve & enjoy!

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            Raspberry Almond Crumb Cake

            This slightly crunchy moist sweet-tart Raspberry Almond Crumb Cake is the perfect baked good for sharing on any occasion.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 10 minutes
            Cook Time 35 minutes
            Total Time 45 minutes
            Course Baked Goods, Breakfast, Dessert
            Cuisine American
            Servings 8
            Calories

            Equipment

            • 9" springform pan

            Ingredients
              

            • 12 oz fresh raspberries or frozen (do not thaw)
            • ¾ cup (divided) sliced almonds

            Crumb

            • ¾ cup all-purpose flour
            • ¾ cup brown sugar
            • ¼ cup unsalted butter melted
            • ½ tsp ground cinnamon
            • ¼ tsp salt

            Cake

            • 1 ¼ cups all-purpose flour
            • ¾ cup granulated sugar
            • ½ cup unsalted butter melted
            • ½ cup sour cream full fat
            • 1 ½ tsp baking powder
            • 1 tsp vanilla extract
            • 1 tsp almond extract
            • ½ tsp baking soda
            • ½ tsp salt
            • 2 large eggs room temperature

            Instructions
             

            • Preheat the oven to 350°F. Grease the 9" springform pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & along the sides first.

            Crumb

            • In a small bowl: combine flour, brown sugar, cinnamon, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

            Cake

            • In a bowl: add the flour, baking powder, baking soda, and salt then mix. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy. 
            • In a large separate bowl: combine the eggs and sugar then beat. Then add sour cream, vanilla extract, almond extract, melted butter and mix everything together until smooth. Add the dry ingredients and mix everything together.
            • Transfer the batter to the pan. Add fresh raspberries on top of the batter- if using frozen raspberries, do not thaw. Add 6 tbsp of sliced almonds. Then, add the crumb on top. Sprinkle the rest of the sliced almonds on top of the crumbs.
            • Bake for 35-40 minutes (40-45 minutes if using frozen raspberries) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack.

            Garnish with powdered sugar on top. Slice, serve & enjoy!

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              Keyword best raspberry almond cake, easy raspberry almond cake, Raspberry almond crumb cake
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              Desserts

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