Archive for the ‘Recipes from Fort Mountain’ Category
Quick, easy and yummy! A Fort Mountain favorite!
Blueberry Coconut Muffins
Makes 9 to 12 Muffins
1 ¾ cups flour
½ teaspoon salt
3 teaspoons baking powder
2/3 cup sugar
2/3 cup milk
¼ cup oil
1 teaspoon vanilla extract
1 cup blueberries
½ cup flaked coconut
Preheat oven to 375 degrees
Grease muffin tins.
In a large bowl mix the flour, salt, baking powder and sugar.
In a separate bowl beat the egg.
Add the milk, oil and vanilla.
Add the liquid ingredients to the flour mixture.
Stir just until the flour mixture is moistened.
Carefully stir in the blueberries and coconut.
Pour into the prepared muffin tins.
Bake in oven for 20 to 25 minutes.
Fluffy, Delicious, Comforting and Guilt Free!
Makes about 20 pancakes (feeds 8-10 people)
1 cup unbleached all-purpose flour
1 cup whole wheat flour
¼ cup wheat germ
1 tablespoon baking powder
1 ½ teaspoons baking soda
2 eggs, room temperature
¼ cup oil
2 cups buttermilk, room temperature
6 tablespoons honey
2 ripe medium bananas, peeled and mashed
½ cup finely chopped walnuts
Vanilla, yogurt, cinnamon and additional bananas
Preheat griddle or skillet
In a large bowl stir together the flours, wheat germ, baking powder, baking soda, and salt to taste.
In a separate bowl beat the eggs.
Blend in the oil, buttermilk, honey and bananas mixing well.
Stir in the nuts.
Pour the egg mixture into the dry ingredients, and stir just until moistened.
Brush a hot griddle or skillet with oil. Pour about ¼ cup of batter per pancake onto the griddle and spread to make a flat pancake.
Cook over medium heat until lightly browned on the bottom and bubbles come to the surface. Turn and brown lightly on the other side, 1 to 2 minutes.
Serve with sliced banana and a dollop of yogurt on top.