Whole Grain Blueburry Muffins

Looking for a delicious idea for breakfast or a great snack. This is it and you will never know it is high in fiber. 

Ingredients

• 1 cup all purpose flour
• 1/2 whole wheat flour
• 1/4 cup oats
• 1 tablespoon wheat germ
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• Dried or frozen blueberry (or fruit of your choice)
• 1/2 cup yogurt
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla

Directions

• Mix the the first 7 ingredients together
• In a separate bowel combine yogurt, vegetable oil brown sugar, eggs and vanilla
• Combine the yogurt mix into the flour.
• Using a spoon stir in fruit. 
• Divide among 12 muffin cups.
• Bake at 350 F for about 20 minutes 

What I learned: 
First don't replace all the white flour with wheat. Only replace up to half of the while flour with wheat flour. Second when baking use white whole wheat flour. It has the same nutrition as regular whole wheat but creates a better fluffier muffin. You will have to add a little extra fluid the original recipe as whole wheat flour absorbs more fluid then white flour.

Gourmet Rosemary Bread

I had a very excited Christmas this year. My amazing family gave me a kitchen aid and a enamel dutch oven . I decided that I need to try them both out by making bread. Well it turned out that the first time I made it, things did not turn out so great but after a little research the second time it turned out perfect. learn from my mistakes and make some fantastic bread
In

Here is the recipe I used.

Rosemary-lemon Bread

Ingredients

• 3 cups all purpose flour
• 1/2 tsp dry yeast
• 1 3/4 tsp salt
• 2 tsp chopped rosemary
• 2 tsp lemon zest (zest of about 1 lemon)
• 1 5/8 cups water
• Cornmeal as needed

 Directions

Using a dough hook combine the first 5 ingredients except 1 cup of flour (do not proof the yeast, add it dry).

With the mixer on Speed 2, gradually slowly add water to flour mixture and mix 1 to 2 minutes longer. Note: If the water is added too quickly, it will form a pool around the dough hook and slow down mixing process.

Slowly add the last cup of flour 1/4 cup at a time. Note: Once all the flour is added the mixture will still look very gooey

Cover the bowel with plastic wrap and let sit at 6 hours at warm room temperature (70 F). The dough should double in sizes and have doubles on the top.

After the first rise place the dough on a lightly floured work surface. sprinkle the dough with a little flour and fold the dough over once or twice. Cover loosely with plastic wrap and lest rest for 15 minutes.

Shape the dough into a ball and place it on a Cotton towel (not terry cloth) that has been dusted with cornmeal (the dough may look more like a big blob than a ball). Dust the dough with cornmeal and cover with another towel.

Let the dough rise for another 2hours. It should double in size.

At least 30 minutes before the dough is ready but a cast iron pot and preheat the over to 450 F.

At the end of the 2hrs take the pot from the oven. Place your hand under the towel and dump the dough into the pt. It will look like a mess but that is ok. Shake the pot a few time to make sure the dough is distributed in the bottom of the whole pot.

Cover the the pot with a lid and bake for 30 minutes. Uncover and bake for another 15 minutes or until golden brown.

Let the pot cool on a wire rack for about 10 minutes. Using oven mitts, gently remove the bread and let it completely cool.

It is it smells amazing and taste just as good, even my family thought it taste like it came from gourmet bakery.

Enjoy.

*the original recipe comes from Williams-Sonoma by Sullivan Street Bakery.

What I learned: Not  all recipes require you to proof  your yeast. when you add dry yeast in with the other dry ingredient it is call the rapid mix method.You can use this method if you are using a stand mixer and a commercial yeast such at a active dry yeast or Instant active dry yeast (these are types you commonly buy from the grocery store).