Spaghetti Squash Quiche with kale and mushrooms is baked in a light spaghetti squash crust and made extra flavorful with a creamy cheese blend.

You will also love this spaghetti squash quiche with balsamic vegetables!

Spaghetti squash is a vegetable with a noodle-like flesh and a slightly sweet taste.

It can easily replace pasta in a casserole like spaghetti squash casserole, make a low carb noodle boat like these stuffed spaghetti squash boats, and now form a crust in this meaty and delicious gluten-free spaghetti squash quiche. Why not?!

Why You’ll Love This Recipe

• Relatively easy recipe: You don’t have to squeeze the liquid out or worry about any extra steps. Once pressed in a pie plate, spaghetti squash noodles easily replace traditional flour crust without extra carbs.
• Delicious: Cheesy, meaty, and so full of flavor, it melts in your mouth. Warm or cold, I love it both ways. I’m a huge fan of mushrooms and combined with leafy greens like kale, you can’t go wrong. This combination will blow your mind!
• Lighter: Besides swapping traditional crust for a spaghetti squash one, I replaced some cheese with cottage cheese and swapped a few eggs with egg whites. More protein and less fat.
• Classic taste: You won’t miss any cheese in this healthy spaghetti squash pie.

Ingredients for Spaghetti Squash Quiche

You’ll need a handful of nutritious ingredients and a few simple spices to make this spaghetti squash quiche recipe.

• Spaghetti squash: The main ingredient for the low-carb, gluten-free crust. Pick a medium sized squash around 2.5 pounds.
• Brown mushrooms: I like brown mushrooms for their deep, earthy flavor. Choose from portobello, cremini, or shiitake mushrooms.
• Kale: Adds a healthy dose of greens to your meal. I used dinosaur kale (also known as lacinato kale).
• Eggs and egg whites: The filling is made with 2 large eggs and 1 cup of egg whites.
• Aromatics: Caramelized onion and fresh garlic add flavor and aroma to the dish.
• Cheese: Shred 1 cup of your favorite cheese. I used a 3 cheese Italian blend but mozzarella, cheddar, gouda or Swiss cheese also compliment mushrooms and kale nicely.
• Cottage cheese: A bit of low fat cottage cheese adds a creamy texture and ups the protein.
• Seasonings and herbs: Onion powder or garlic powder, salt, pepper, and dried thyme.
• Cooking spray: I like Misto.

How to Make Spaghetti Squash Quiche with Kale and Mushrooms

Homemade mushroom kale quiche is a three-part recipe – the crust, the filling, and the assembly. It looks complicated but it’s an easy weekend meal, trust me!

Scroll down for the full recipe card.

Start off by cutting and baking some squash. If you need a refresher, I have posted a full series about how to cut open spaghetti squash.

For this recipe, you need a bit undercooked squash. I recommend to bake spaghetti squash halves or make air fryer spaghetti squash in air fryer. The longer the squash cooks and if the process involves steam, the more liquid it releases. And we don’t want to end up with a hot mess as the quiche bakes with a filling inside.

Then form a crust with your hands. Just press spaghetti squash noodles to the sides and bottom of a pie dish. I used a deep pie dish but regular one will work just fine. I added a few spices to the crust as well. Nothing complicated – salt, ground black pepper and thyme.

Then sauté your mushrooms until they are nice golden brown color, just enough to release the excess liquid. Transfer to a bowl.

Then sauté the kale. I added spices to kale on purpose, do not skip this important step to an aromatic spaghetti squash quiche. Trust me, I tested this recipe 3 times.

Whisk eggs, cottage cheese, cheese and spices together. Then mix kale and mushrooms with the liquids, just until combined.

Pour into the crust and press with spatula to dunk all vegetables in the liquid. This way the veggies won’t dry out as the quiche rises. You could even open the oven after 20 minutes of baking and press again.

I baked my spaghetti squash pie for 50 minutes. Check with a knife and if it comes out clean, your quiche is ready.

Like with any casserole or pie, let it cool to ensure proper slicing, about 30 minutes. You might have to lift the edges of the crust with a knife a bit. Alternatively, you could spray the pie dish edges with cooking spray before adding the ingredients to it.

Tips for Best Results

These top tips help make this vegetable quiche so delicious, everyone will be excited for breakfast.

• Cook spaghetti squash al dente: If overcooked, the squash strands can become too watery. To form a firmer crust, the squash noodles need to be al dente. I don’t recommend to bake whole spaghetti squash or make spaghetti squash in Instant Pot.
• Be sure vegetables are covered: Kale and mushrooms should be fully submerged in the egg mixture, so they don’t dry out.
• Cool quiche before cutting: That little bit of cooling time allows the inside to cook more, the outside to cool, and the flavors to “marry” each other. Your quiche will be perfectly warm, taste better, and be easier to slice.
• About cottage cheese: Do not worry, cottage cheese will melt and incorporate with other ingredients beautifully. It will not curdle and you will not taste it.

Serving Suggestions

Delicious mushroom kale quiche can be served any time of day! It’s an easy make ahead brunch recipe, a savory breakfast to serve your guests, a veggie-loaded lunch, and a light dinner.

If you like fruit in the morning, serve it alongside a zesty fruit salad, healthy apple bread, or a small bowl of quinoa granola with fresh fruit.

For a fuller meal, serve with oven roasted sweet potatoes or a simple side salad like simple butter lettuce salad.

How to Store

Store: Refrigerate covered, or transfer to an airtight container for 3 or 4 days.

Freeze: I do not like to freeze this vegetable quiche leftovers, in my experience the texture is off once thawed.

FAQs

More Quiche Recipes to Try

• Crustless broccoli quiche
• Crustless spinach quiche
• Crustless zucchini quiche
• Instant Pot egg bites
• Crustless zucchini pie

More Spaghetti Squash Recipes

• Spaghetti squash chicken alfredo
• Butter chicken spaghetti squash
• Spaghetti squash breakfast

Print

Spaghetti Squash Quiche with Kale and Mushrooms

Spaghetti Squash Quiche with kale and mushrooms is baked in a light spaghetti squash crust and made extra flavorful with a creamy cheese blend.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 179kcal

Author Olena Osipov

Equipment

• pie dish

Ingredients

For the Crust:

• 1 medium spaghetti squash about 2.5 pounds
• 1/2 teaspoon thyme
• 1/2 teaspoon onion powder or garlic powder
• 1/4 teaspoon salt

For the Filling:

• 3 cups brown mushrooms sliced
• 1 medium onion finely chopped
• 5 large garlic cloves minced
• 2 cups kale stems removed, chopped & packed (I used dinosaur kale)
• 2 large eggs
• 1 cup egg whites
• 1 cup mozzarella, cheddar, gouda or swiss cheese shredded (I used 3 cheese blend)
• 1 cup cottage cheese
• 2 teaspoon onion powder or garlic powder
• 1 1/2 teaspoon dried thyme divided
• 1/2 teaspoon salt divided
• 3/4 teaspoon ground black pepper divided
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with parchment paper. Bake for 30 minutes, remove from the oven and set aside to cool.
• Meanwhile, preheat large skillet on high heat and spray with cooking spray. Add mushrooms and saute for 5 minutes or until golden brown, stirring occasionally. Transfer to a medium bowl.
• Return skillet to medium-high heat and spray with cooking spray. Add onion and garlic and cook for 2 minutes, stirring frequently. Add kale, 1/2 teaspoon thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper and saute until kale is wilted. Transfer to a bowl with mushrooms and set aside.
• To make the crust, separate spaghetti squash into strands with a fork. Add to a medium bowl along with thyme, onion powder and salt, and mix to combine. Transfer to a deep pie dish and press evenly on the bottom and sides using your hands. Set aside.
• In a large bowl, combine eggs with egg whites and whisk for 30 seconds. Add cheese, cottage cheese, previously cooked mushrooms and kale, 2 teaspoons onion powder, 1 teaspoon thyme, 1/4 teaspoon salt, 1/2 teaspoon pepper and mix to combine.
• Pour into prepared crust and flatten with spatula to make sure all vegetables are covered with liquid. Bake in 400 degrees F oven for 50 mins or until the knife inserted comes out clean.
• Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

Notes

Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.

Nutrition

Serving: 1slice | Calories: 179kcal | Carbohydrates: 15g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 497mg | Fiber: 3g | Sugar: 6g

The post Spaghetti Squash Quiche with Kale and Mushrooms appeared first on iFoodReal.com.

Homemade Blackberry Muffins with fresh blackberries, a surprise creamy filling, and crisp almond topping. These bakery-style muffins make the perfect breakfast or dessert.

Plan ahead this weekend and make raspberry muffins and strawberry muffins.

I’ve been waiting all summer to bake fresh blackberry muffins. It’s finally blackberry season here in BC and we took full advantage, grabbed our buckets, enjoyed the sunshine, and went picking!

I also have a whole carton of blueberries so lemon blueberry muffins and healthy blueberry muffins are up next.

Why You’ll Love This Recipe

• Easy: This recipe for blackberry muffins includes simple ingredients, made in one bowl, and out of the oven in 30 minutes so you can bake them anytime and never worry about your berries going bad.
• Delicious: These bakery-style muffins are super soft, flavorful, and nothing short of delicious. Your kitchen will smell amazing too! You’ll be enjoying them as a healthy breakfast and healthy snack in the same day.
• Versatile: Blackberry season is short, so I’ll use fresh berries when I can but you can use frozen blackberries too. You can also add a zest of citrus or have fun with more add-ins, I’ve included many variations below.
• Budget friendly: Homemade muffins are way cheaper than bakery or store-bought, especially if you pick your own berries.

Ingredients for Blackberry Muffins

To make this blackberry muffins recipe you’ll need the usual baking essentials, plump juicy berries and swirls of cream cheese.

• Milk: Use whichever milk you have in the fridge. Whole milk is my choice because it adds an extra level of richness.
• Egg: Eggs help bind the ingredients together and give the muffins structure. You’ll only need 1 large egg for this easy recipe.
• Oil: Choose any mild oil such as avocado oil, grapeseed oil, or canola oil. It adds moisture but we don’t want the taste.
• Maple syrup or honey: All my healthy muffins recipes call for maple syrup or honey instead of white sugar. It’s an easy, healthy replacement that adds flavor and moisture.
• Flavor extracts: I often suggest almond extract as a good substitute for vanilla extract, but using a teaspoon vanilla extract and almond extract adds incredible depth of flavor to these.
• Baking essentials: Baking powder, baking soda, and salt. These staple ingredients work as leveling agents and enhance the overall flavor.
• Flour: I used all purpose flour, you can also use whole wheat flour but be sure to use one of these options or this recipe will not work.
• Blackberries: Fresh blackberries are best when they’re available. You can also use frozen blackberries, there is no need to thaw them first.
• Cream cheese: Just like with pumpkin cream cheese muffins, the soft cream cheese surprise makes these muffins moist and fluffy, while adding a creamy, tangy taste to every bite.

How to Make Blackberry Muffins

Blackberry muffins are easy to make in one bowl and freezer-friendly! Here’s an outline with 4 simple steps, there is a full recipe card below.

Start by preheating your oven to 375 F, spray a non-stick 12 muffin tin with cooking spray, or line with paper liners. Set aside.

• Make the batter: In a large mixing bowl, add the milk, egg, oil, maple syrup, vanilla extract, almond extract, baking powder, baking soda and salt. Use a whisk to combine until you no longer see lumps.
• Add flour and berries: Pour the flour into the large bowl and gently mix with a rubber spatula, just enough to combine, it’s OK to have a few white flour patches. Then finish the batter by gently folding in the blackberries.
• Full muffin pan and bake: Cover the bottom of each muffin cup with a spoonful of batter, then add 1 tablespoon of cream cheese on top. Next, use a regular ice cream scoop to evenly distribute the remaining batter, and sprinkle with slivered almonds. Bake until a toothpick inserted in the center comes out clean, roughly 20-22 minutes.
• Cool and enjoy: Let berry muffins cool on a wire rack for 10 minutes and enjoy!

Tips for Best Results

Here’s all my secrets for making the best blackberry muffin recipe.

• Don’t overmix the batter: To enjoy light and fluffy muffins make sure to mix the batter gently and just enough to combine the ingredients.
• Baking time may vary: All ovens and pans vary. I find all my muffins are ready in 20-22 minutes but you may need less or more time. Use a toothpick to check doneness, and I recommend checking around the 18 minute mark.
• Measure flour correctly: It’s fast and easy to just scoop the flour right out of the bag but that can lead to dry muffins due to too much flour. For best results use the scoop and level method, use a spoon to fill measuring cup, then level off with the flat edge of a knife.
• Use ice cream scoop: A trigger ice cream scoop or cookie scoop is the best, foolproof method to evenly distribute the batter and promote even baking with beautiful presentation.
• Use sweet blackberries: Fully ripe blackberries are very sweet, if they aren’t ripe they can be bitter. Look for ones that are deep black, plump, and tender. And if you’re picking them, they should pull free easily with just a slight tug.
• If using frozen blackberries: Don’t thaw frozen berries before baking. If you thaw them, the moisture will change and you’ll end up with soggy muffins.
• If you don’t have almond extract: You can skip it and use 1 teaspoon cinnamon instead.

Variations

• Other berries: Try raspberries, blueberries, strawberries, or cranberries. You can use a mixture or simply replace the blackberries with your choice of fruit.
• Add citrus flavor: For a burst of citrus add some lemon zest, lime zest, or orange zest to the batter. A tablespoon of lemon juice would also add zest.
• Make without cream cheese: These muffins with blackberries would be just as delicious without the cream cheese filling, so if you don’t have any you can omit. Or sub with plain Greek yogurt for a tangier muffin.
• Instead of sliced almonds use: Pecans and walnuts are my favorites if I don’t have almonds.
• Other add-ins: Warm them up by adding ground spices to the batter such as cinnamon, nutmeg, or cardamom. Add nuts into the batter for crunch, or add a sprinkling of powdered sugar, coconut flakes, or oats on top.
• Use streusel topping instead: For a nut free muffin add a crumbly streusel topping. Mix 1/4 cup all-purpose flour, 2 tablespoons granulated sugar, and 1 tablespoon unsalted butter at room temperature in a medium bowl, then sprinkle on top. 
• Make mini muffins: Mini muffins are great for the lunch box. Follow the same recipe, distribute batter evenly between mini muffin cups and bake. The total time for mini muffins is around 12-15 minutes, make sure to test with a toothpick.
• Bake into a loaf: Recipes for healthy muffins and loaves are interchangeable with a tweak of cook time and oven temperature. Preheat your oven to 350 degrees F, and the total time it needs to bake will increase to 50 – 60 minutes.

How to Store

Store: Moist, fruity muffins are always best stored at room temperature and covered with a towel for the first 2 days. After that, transfer them to a container with a lid and keep them in the fridge for 3 days.

Freeze: Let the muffins cool completely and place them in an airtight container. You can keep them in the freezer for up to 3 months. To thaw, microwave or set on the counter for a few hours.

FAQs

More Muffin Recipes to Try

• Healthy lemon blueberry muffins
• Almond muffins with berries
• Healthy banana blueberry muffins
• Almond flour strawberry muffins
• Healthy strawberry muffins
• Rhubarb muffins

Print

Blackberry Muffins

Homemade Blackberry Muffins with fresh blackberries, a surprise creamy filling, and crisp almond topping.

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 12 muffins

Calories 236kcal

Author Olena Osipov

Equipment

• Measuring tools
• Glass bowls
• Muffin tin
• Trigger ice cream scoop

Ingredients

• 1/2 cup any milk I use whole milk
• 1 large egg
• 1/4 cup any mild oil I use avocado oil
• 1/2 cup + 2 tablespoons maple syrup or honey
• 1 teaspoon pure vanilla extract
• 1 teaspoon almond extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups all-purpose flour or 1 1/2 cups whole wheat flour
• 2 cups blackberries fresh or frozen
• 12 tablespoons cream cheese divided
• 2 tablespoons almonds sliced

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• In a large mixing bowl, add milk, egg, oil, maple syrup, vanilla extract, almond extract, baking powder, baking soda and salt. Whisk well until combined and no small lumps are visible.
• Add flour and mix gently with spatula just enough to combine. Do not overmix and a few white flour patches are fine. Gently fold in blackberries.
• Drop a spoonful of batter into each muffin opening just enough to cover the bottom and add 1 tablespoon of cream cheese on top. Distribute remaining batter evenly (I use regular ice cream scoop) and sprinkle with almonds. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
• Remove blackberry muffins from the oven and let cool for 10 minutes. Enjoy!

Notes

• Store: On a plate on a kitchen counter covered with a towel for first 2 days. Then transfer them to a container with a lid and into the fridge for another 3 days.
• Freeze: Bake, cool and place in an airtight container. Freeze for up to 3 months. To thaw, just place one muffin on a counter for a few hours or microwave.

Nutrition

Serving: 1muffin | Calories: 236kcal | Carbohydrates: 29g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 31mg | Sodium: 268mg | Fiber: 2g | Sugar: 10g

The post Blackberry Muffins appeared first on iFoodReal.com.

Lemon Zucchini Bread is a forever favorite. Made with gluten-free flour, specks of zucchini, a burst of lemon, and finished with a zesty glaze, you can’t go wrong with this flavor combo!

When my garden is loaded with zucchini, I’ll also make almond flour lemon zucchini bread and lemon zucchini muffins.

This lemon zucchini bread is one of our favorite quick breads I made to date! It came out fantastic! I added a simple glaze icing for a sweeter, cake-like bread that’s more like a dessert. But we still enjoy it for easy breakfast and snack. It is so flavorful and fluffy, you gotta try!

Also here are some other reader favorites and mine too – zucchini banana bread with whole wheat flour, healthy zucchini bread and almond flour zucchini bread. Perfect for baking on a cool summer day during zucchini season and year round!

Why You’ll Love This Recipe

• Easy: My goal is to create easy, healthy recipes. This zucchini bread is just that! Made in one bowl, with a simple list of ingredients, minimal cleanup, and little time in the kitchen.
• Soft and fluffy: Zucchini is known for adding moisture and texture to baked goods. This sweet bread is baked to perfection and comes out light and tender every time.
• Gluten-free: This bread recipe is naturally gluten-free and dairy-free.
• Versatile: Add flavor, texture, or make it into healthy muffins. I’ve listed some variations and add-ins below.

Ingredients for Lemon Zucchini Bread

You’ll need a few baking essentials and of course, zucchini and lemon, to make this lemon zucchini bread recipe.

• Eggs: You’ll need large eggs to create structure and add moisture to this cake-like bread.
• Lemon: We’ll be using fresh lemon juice and fresh lemon zest to really infuse that citrus flavor.
• Sweetener: I go through a lot of maple syrup and honey, especially to make healthy dessert recipes. They’re slightly better than refined sugar, add moisture, and flavor. Other liquid sweeteners will work also but they will change the taste a bit.
• Oil: Adds richness and gives zucchini lemon bread a tender texture. Use a mild oil so you taste the other flavors and not the oil. I like avocado oil, some readers use vegetable oil or canola oil.
• Vanilla extract: Certainly a pantry staple! It enhances the overall flavor in all baked goods, and pure vanilla extract will give you the best results.
• Baking essentials: Small quantities of baking powder and baking soda provide lift and texture, and salt enhances the flavor of all ingredients.
• Gluten-free flour: I tested this bread with Bob’s Red Mill 1:1 gluten-free baking flour and I was very happy with the results. You can try this recipe with another gluten-free brand, but any other type of flour will not work.
• Zucchini: I have many healthy zucchini recipes! This hidden green veggie helps add moisture, gives a boost of nutrition, and becomes sweeter when cooked or baked with a mild enough flavor that’s not overpowering. You do not need to peel or squeeze the zucchini, see the FAQ section below.
• Icing sugar: A zesty lemon icing is the perfect finishing touch, I combined icing sugar with lemon juice for a simple glaze. You can make it any thickness you like by adjusting the amount of sugar and juice.

How to Make Lemon Zucchini Bread

Here’s an overview of how to make this zesty lemon zucchini bread. I kept it quick and simple, all you’ll need is 2 bowls and a loaf pan.

There is a full recipe card below.

Before you start mixing, preheat the oven to 350 F. Spray a 9 x 5 non-stick loaf pan with cooking spray, and set aside.

• Mix wet ingredients: Whisk the eggs, lemon zest, lemon juice, maple syrup and vanilla extract in a large bowl. Then add in the baking powder, baking soda, and salt and whisk until smooth and foamy with no lumps.
• Add flour and zucchini: Gently fold in the flour, the batter will thicken. Then stir in the shredded zucchini until evenly incorporated.
• Bake: Pour the batter into the greased loaf pan, level with a spatula, and bake for 60-70 minutes. Your bread is ready when a toothpick inserted in the middle comes out clean.
• Cool: Once you’ve removed the bread from the oven, keep it in the pan. Transfer it to a wire rack and let it cool for 10 minutes. Then remove bread from the loaf pan to cool completely before topping with the glaze.

Make lemon glaze: In a separate small bowl, whisk icing sugar with lemon juice. Drizzle the lemon glaze on top of cool bread then sprinkle with lemon zest. I let the glaze set for about 1 hour before slicing.

Do You Shred or Grate Zucchini for Zucchini Bread?

A great question that comes up all the time. First of all, do not peel or seed zucchini. I like to grate it on the medium size of a box grater. You do not want to use the very small holes on one side or the very large holes on another side which is used for shredding.

When you grate the zucchini, it’s easier to hide. It almost disappears completely, you’ll just see the faintest green specs throughout the loaf.

It’s also important you do not squeeze the liquid. The excess water from the zucchini will release while the bread bakes, giving it more moisture.

And lastly, pack the grated zucchini into a measuring cup, just as you would when measuring brown sugar.

Tips for Best Results

Make light, tender, ultra-moist zucchini lemon bread by following these tips.

• Use fresh lemons: I would like to highlight that fresh lemon makes a world of difference, bottled lemon juice doesn’t have that bright, vibrant flavor.
• Zest only top layer of lemon: It’s easiest to zest the lemon first, before cutting it in half. I like this zester, you can also use the small holes of the box grater. When you zest, make sure to only zest the outer layer, the white layer has a bitter taste.
• Remove lemon seeds: After cutting the lemons in half, remove the lemon seeds before squeezing the lemon.
• Measure flour correctly: Always use the scoop and level method when measuring flour. Use a spoon to scoop the flour into the measuring cup, then use the back of a knife to level off the measuring cup. If you scoop right out of the bag your bread might be dense and dry from too much flour.
• Let bread cool: For glazing. If you glaze it while bread is still warm the glaze will drip. That’s what I tried, and I didn’t love the results.
• Glaze tips: Feel free to mix water or milk with the powdered sugar for less lemon flavor. Water will have a more neutral taste, and milk will yield a creamier icing. Start with 3 teaspoons, then add half teaspoon at a time after that.

Variations and Add-Ins

Here are some easy variations and add-ins to experiment with. I’ve tried a few already and can’t wait to try the rest.

• Coconut flakes: I sprinkled coconut flakes on top and let me tell you, it was delicious! That added texture and flavor screams Spring and Summer. You can use unsweetened coconut, sweetened coconut, or lightly toasted coconut flakes.
• Blueberries: A great way to enjoy summer flavors year round. Add some fresh blueberries or thawed frozen blueberries to the batter for a savory lemon blueberry loaf.
• Poppy seeds: I haven’t added poppy seeds to this recipe, however, it is a classic combination and we love my healthy lemon poppy seed bread made with almond flour.
• Almond extract: Add a nutty taste and swap vanilla extract with almond extract. If you really want to bring out the almond flavor you can add sliced almonds on top too!
• Make muffins: Muffins are great for grab-and-go. Follow the same recipe, pour batter into muffin pan openings, and bake for a total time of 22 – 25 minutes until toothpick comes out clean.
• Omit the lemon glaze: Make this zucchini bread healthier by skipping the lemon glaze.

How to Store

Store: Keep the bread covered at room temperature in a cool dry place for up to 3 days. After that, store any leftovers in the fridge for another 2 days.

Freeze: I’ll often double the recipe so we can enjoy one right away and freeze one for later. The loaf will keep in the freezer for up to 3 months, but do not glaze the loaf. Store in an airtight container or double wrap it with plastic wrap and aluminum foil.

FAQs

More Zucchini Recipes to Try

• Healthy zucchini muffins
• Healthy chocolate zucchini bread
• Healthy zucchini brownies
• Almond flour zucchini muffins
• Chocolate zucchini muffins

More Lemon Recipes to Try

• Healthy lemon poppy seed bread
• Lemon muffins
• Lemon blueberry muffins
• Healthy lemon bars
• Healthy lemon cookies
• Healthy lemon poppy seed muffins

Print

Lemon Zucchini Bread

This Lemon Zucchini Bread is made with gluten-free flour, specks of zucchini, a burst of lemon, and finished with a zesty glaze!

Course Muffins and Quick Bread

Cuisine North American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 50 minutes minutes

Total Time 58 minutes minutes

Servings 10 slices

Calories 250kcal

Author Olena Osipov

Equipment

• Loaf pan

Ingredients

For Lemon Zucchini Bread:

• 3 large eggs
• 1 large lemon zest and juice of
• 1/2 cup+ 2 tablespoons maple syrup or honey
• 2 tablespoons mild oil I used avocado oil
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups gluten free flour I used Bob's Red Mill gluten-free 1:1 baking flour
• 2 cups grated zucchini packed & not squeezed
• Cooking spray I use Misto

For Lemon Icing:

• 3/4 cup icing sugar
• 3-4 teaspoons lemon juice

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and spray 9 x 5 non-stick loaf pan with cooking spray. Set aside.
• In a large mixing bowl, add eggs, lemon zest, lemon juice, maple syrup and vanilla extract. Whisk well. Then add baking powder, baking soda, and salt. Whisk until no lumps are visible. Mixture will be foamy.
• Add flour and gently mix, batter will be thick. Then add zucchini and stir until incorporated.
• Transfer batter into previously prepared loaf pan and level with spatula. Bake for 60-70 minutes or until the toothpick inserted in the middle comes out clean.
• Remove bread from the oven and transfer to a cooling rack to cool off for 10 minutes. Then remove bread from a loaf pan and let it cool completely, so the glaze can stick to it.
• In a small bowl, whisk icing sugar with lemon juice until lemon glaze forms. Drizzle it on top of cool bread and sprinkle with lemon zest. Let glaze set for about 1 hour and then slice with sharp serrated knife.

Notes

• Store: Store bread covered in a cool dry place for up to 3 days. After refrigerate for another 2 days.
• Freeze: In an airtight container for up to 3 months.
• Feel free to add 1/2 cup blueberries or 1 tablespoon of poppy seeds to the batter.

Nutrition

Serving: 1slice | Calories: 250kcal | Carbohydrates: 47g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 335mg | Fiber: 4g | Sugar: 20g

The post Lemon Zucchini Bread appeared first on iFoodReal.com.

Easy Crustless Zucchini Pie recipe made with 7 simple ingredients including sweet summer zucchinis. This light and creamy pie is perfect for breakfast, brunch, or dinner! 

We also love the rich flavors in crustless zucchini quiche, crustless broccoli quiche and crustless spinach quiche.

What Is Crustless Zucchini Pie?

Light and summary crustless zucchini pie is a healthier version of a traditional quiche or frittata without the pie crust. With this recipe you can skip the extra calories and flaky crust, and enjoy a nutritious pie that’s low carb and packed with zucchini!

This zucchini pie recipe is an old recipe of mine that I am bringing back with some minor adjustments. It is juicy with a distinct taste of corn baked in flavorful sauce and cheese. Just like enchiladas but much easier.

I assume you could easily add a cup of shredded chicken or just make my chicken zucchini casserole full of enchilada flavor or low carb chicken enchiladas another time.

Ingredients for Zucchini Pie

The ingredients of crustless zucchini pie are very basic, you likely have most in your kitchen or garden right now.

• Eggs: 5 large eggs. You can use room temperature eggs or cold eggs.
• Shredded zucchini: Use up those garden zucchinis! You’ll need 3 cups with no liquid, I used 3 medium zucchinis.
• Corn tortillas: This healthy zucchini pie uses chopped corn tortillas that are gluten-free and full of fiber.
• Cheese: Adds a pop of flavor. I used Tex Mex shredded cheese this time but cheddar cheese works great too.
• Sauce: You can use marinara sauce or enchilada sauce.
• Diced green chilies: For a touch of spice.
• Herbs: Fresh herbs add the best flavor. Use fresh parsley or fresh cilantro.
• Cooking spray: I use Misto, but you can use whatever you have on hand.

How to Make Crustless Zucchini Pie

I love the mixing and dumping part of this crustless zucchini pie recipe! Here is a quick overview with photos, you’ll find a full recipe card below.

• Prep: Preheat oven to 375 F and spray a 9″ baking dish with cooking spray.
• Combine ingredients: Add eggs to a large bowl and whisk. Then add zucchini, tortillas, 1 1/2 cups cheese, marinara sauce, green chilies and parsley. Mix to combine.
• Bake: Pour the egg mixture into the baking dish and sprinkle the remaining cheese on top. Do not worry about the liquid, it will get absorbed by tortillas and eggs. Bake for 40 minutes or until the liquid has disappeared. The cheese on top will be golden brown, and a knife inserted in the middle should come out clean.
• Cool and serve: Remove zucchini pie from the oven and let it cool for an 1 hour until it’s just warm. Cut into 10 even slices and serve warm or cold.

Tips for Best Results

Follow these 3 easy tips for the best vegetarian zucchini pie.

• Grate zucchini coarsely: For perfectly sized flecks in every bite, use a food processor or the large holes on a box grater to shred the zucchini.
• Squeeze zucchini well: The extra water content in zucchini can make your pie soggy. Place the shredded zucchini in a linen towel, wring it into a ball, and squeeze to remove all the excess liquid. You can also mix it with salt and let it rest for 15 minutes before squeezing, the salt helps extract the liquid.
• Let it cool: Before slicing. The inside will continue to cook once removed from the oven, and the pie will taste better after it rests.

Variations

Healthy zucchini pie is endlessly customizable. Feel free to use whatever mix-ins you have on hand and make it your own.

• If you don’t have a pie dish: Bake in a square 9×9 dish.
• Double the recipe: This savory pie will have people asking for seconds. Bake in a 9×13 baking dish for 1 hour and check that no liquid remains.
• Add protein: Grilled chicken is a great addition for lunch and dinner. I also love adding ham, bacon, or crumbled sausage for breakfast and brunch.
• Use different cheese: This recipe works well with crumbled feta, goat cheese, mozzarella cheese, Swiss cheese, or asiago cheese.
• Add other vegetables: Reduce zucchini by 1 cup and add thinly sliced bell peppers, broccoli or cauliflower.
• Use egg whites: You’ll need 3 tablespoons of egg whites per 1 large egg.
• If you don’t have green chilies: Omit it, use a few tablespoons of diced jalapenos or add 1 teaspoon of chili powder or taco seasoning.

What to Serve with Zucchini Pie?

This vegetarian zucchini pie is perfect on its own for breakfast, a healthy lunch or healthy dinner.

It also makes a delicious side dish that pairs well with healthy fruit salad, spinach avocado salad, Mexican kale salad, roasted potatoes, or crostini.

And we love serving it with grilled protein for dinner. Our favorites are grilled salmon and grilled chicken breasts.

How to Store

Store: Allow the pie to cool and refrigerate in an airtight container for up to 5 days.

Freeze: Once the pie is fully cooked and cooled, place it in an airtight container and keep in the freezer for up to 3 months.

To reheat, simply place a slice on a plate and microwave. Or reheat in the oven at 375 F for 10 minutes.

FAQs

More Recipes to Try

• Healthy zucchini casserole
• Spaghetti squash quiche with vegetables
• Spaghetti squash quiche with kale and mushrooms
• Healthy chicken pot pie

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Crustless Zucchini Pie

Easy Crustless Zucchini Pie recipe made with 7 simple ingredients. This light and creamy pie is perfect for breakfast, brunch, or dinner!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 40 minutes minutes

Total Time 52 minutes minutes

Servings 10 slices

Calories 170kcal

Author Olena Osipov

Equipment

• Box grater
• pie dish

Ingredients

• 5 large eggs
• 3 cups shredded zucchini measured after liquid squeezed out (3 medium zucchini)
• 5 corn tortillas coarsely chopped
• 2 cups Tex Mex or cheddar cheese shredded
• 3/4 cup marinara sauce or enchilada sauce
• 4 ounces can diced green chilies
• 1/2 cup parsley or cilantro finely chopped
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 375 F degrees and spray 9" pie baking dish with cooking spray. Set aside.
• In a large bowl, whisk the eggs. Add zucchini, tortillas, 1 1/2 cups cheese, marinara sauce, green chilies and parsley. Mix well to combine.
• Transfer mixture into previously prepared baking dish, sprinkle with remaining 1/2 cups cheese and bake for 40 minutes or until the liquid has disappeared, the cheese on top browned or the knife inserted in the middle comes out clean.
• Remove pie from the oven, let cool for about 1 hour or until just barely warm and cut into 10 slices. Serve warm or cold.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Reheat in a microwave or in the oven at 375 degrees F for 10 minutes.

Nutrition

Calories: 170kcal | Carbohydrates: 9g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 284mg | Fiber: 2g | Sugar: 2g

The post Crustless Zucchini Pie appeared first on iFoodReal.com.

Healthy Almond Flour Blueberry Muffins are tender, fluffy and naturally gluten free! Made with almond flour, Greek yogurt, and sweetened with maple syrup they are perfect for a grab and go breakfast or snack.

Almond flour banana muffins and almond flour strawberry muffins are a few of our favorites!

Considering my love for almond flour muffins and blueberries, I’m surprised these almond flour blueberry muffins haven’t come sooner. They are inspired by my healthy blueberry muffins and almond muffins with berries.

Why You’ll Love This Recipe

I’ve spent a lot of time perfecting my baking with almond flour skills. The addition of almond flour helps yield a super moist and hearty blueberry muffins with almond flour that the entire family will love.

• They are naturally gluten-free blueberry muffins that are also refined sugar free, oil free, dairy-free and grain-free.
• According to Healthline, almond flour is high in protein, healthy fats, vitamins, and minerals.
• These healthy muffins require just 10 ingredients and are ready in 30 minutes.
• Yields light, fluffy, moist, and fruity muffins.
• Enjoy immediately or freeze for up to 3 months.

Ingredients in Almond Flour Blueberry Muffins

With only a few nutrient dense, real food ingredients almond flour blueberry muffins are bursting with light nutty taste and fresh blueberries!

• Almond flour: Superfine blanched almond flour is best. Coarse almond flour and almond meal should work but will have a slightly denser texture. You can buy it or here is quick tutorial how to make almond flour at home.
• Blueberries: You can use fresh or frozen blueberries.
• Eggs: You’ll need 3 large eggs.
• Sweetener: Maple syrup and honey are my favorite options, though most liquid sweeteners should work. Liquid sugar free options like keto maple syrup will work.
• Greek Yogurt: This helps to add fat and moisture to the muffins. Use 2% fat or higher for best results.
• Baking powder and baking soda: These leavening agents provide lift and fluffy texture to the muffins.
• Salt: All you need is a pinch to balance and enhance the overall flavor.
• Vanilla extract: Use natural pure vanilla extract for best results.  
• Citrus zest: While this is technically optional, I recommend adding it for extra flavor. You can use lemon zest or orange zest.
• Misto: Or cooking spray for your muffin tin and liners.

How to Make Almond Flour Blueberry Muffins

Here’s a quick overview how to make almond flour blueberry muffins. Full recipe card is located below.

• Mix the liquid ingredients: In a large bowl, combine eggs, maple syrup, yogurt, vanilla extract, citrus zest, leavening agents, and salt. Whisk well until there are no lumps. Fold in almond flour and mix.
• Add the blueberries: First, combine the blueberries with 1 tablespoon of almond flour in a small bowl and toss to coat them well. Then add the blueberries to the muffin batter and carefully fold them into the mixture with a spatula.
• Bake the muffins: Use an ice cream scoop to divide the muffin batter between the 12 openings of a muffin pan. Then bake muffins in the oven on the middle rack for around 20 minutes.
• Cool: Remove them from the oven and allow them to cool for at least 15 minutes before enjoying!

Tips for Best Results

• Don’t skip coating blueberries in flour: It helps to prevent them from sinking to the bottom of the batter.
• Muffins are ready when: A toothpick inserted in the center comes out mostly clean. With a few crumbs is fine, but not “wet”.
• Ovens vary: Almond flour tends to burn fast and bakes faster than regular flour. All ovens vary. Keep an eye on your muffins and check on them at 17 minute mark.
• Frozen blueberries: You can use frozen blueberries as per recipe but don’t thaw them.
• Avoid dry sugar: The wet sweetener is needed for correct batter consistency, so I don’t recommend trying to use a granulated sweetener instead.
• Use paper liners: I highly recommend using lightly greased parchment paper muffin liners. I sprayed mine with cooking spray. That’s because almond flour blueberry muffins tend to stick even to the most well sprayed muffin tray, even silicone muffin pan.

Substitutions and Additions

• Other berries: It’s possible to use a combination of berries or swap out the blueberries entirely for other berries like raspberries, cranberries, chopped strawberries.
• Yogurt: You can use plain regular yogurt (not Greek yogurt), however might have to add 1/4 cup extra almond flour since it contains more liquid (whey). You can also use flavored yogurt. The goal is to bring batter to consistency in the photos, thicker than for pancakes.
• Nuts: Add up to 1/2 cup of chopped nuts like walnuts, pecans, hazelnuts or pistachios.
• Sweeter muffins: Sometimes if you use less sweet blueberries or frozen blueberries, muffins will not be sweet enough. Add 2-4 tablespoons of maple syrup to the batter next time.
• Other flours: If you want to use regular all-purpose flour, whole wheat flour, or spelt flour, even coconut flour, unfortunately you can’t do it with this gluten-free muffins recipe. It’s because it has gluten and acts differently. Try these healthy blueberry banana muffins, healthy lemon blueberry muffins or blueberry lemon muffins instead.

How to Store

Store: Store almond flour blueberry muffins at room temperature between 2-3 days or in the refrigerator for up to 5 days, loosely covered rather than in an airtight container. Because these are moist muffins, it’s best to let them “breathe” slightly.

Freeze: To freeze, place cooled muffins in an airtight container with parchment paper between the layers of muffins and freeze for up to three months. When you want one, you can allow it to thaw in the fridge overnight or warm up from frozen.

More FAQs

More Almond Flour Recipes to Try

• Almond flour zucchini muffins
• Almond flour pumpkin muffins
• Healthy blueberry breakfast cake
• Almond flour yogurt muffins
• Almond flour lemon poppy seed muffins

You may also love these 21 healthy muffin recipes!

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Almond Flour Blueberry Muffins

Almond Flour Blueberry Muffins are tender, fluffy and naturally gluten free! They are perfect for a grab and go breakfast or snack.

Course Muffins and Quick Breads

Cuisine North American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 muffins

Calories 247kcal

Author Olena Osipov

Equipment

• Muffin tin
• Muffin liners
• Measuring tools
• Measuring cups
• Glass bowls

Ingredients

• 3 large eggs
• 1/2 cup maple syrup or honey
• 1/3 cup Greek yogurt 2% fat or higher
• 2 tsp pure vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• Orange or lemon zest optional
• 3 1/3 cups + 1 tbsp almond flour
• 1 cup blueberries fresh or frozen
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners (highly recommended) and spray with cooking spray. Set aside.
• In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, baking powder, baking soda and salt. Whisk very well until combined and no lumps.
• Add almond flour (make sure to level the top with a knife and do not pack) and stir gently with spatula until well mixed.
• In a small bowl, combine blueberries with 1 tbsp of almond flour and stir to coat evenly (this prevents them from sinking).
• Add blueberries to the bowl with batter and give a few gentle stirs just enough to combine.
• Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin. Bake for 20 minutes on the middle rack or until toothpick inserted in the center comes out clean.
• Remove from the oven, let cool for 15 minutes and enjoy.

Video

Notes

• Don’t substitute flour or liquid sweetener: Almond meal might work, muffins will be more dense and rise less. If you use dry sweetener, batter consistency will be offset. 
• Frozen blueberries: No need to thaw.
• Use liners: Almond flour is delicate and muffins to tend to stick even to the most well sprayed and even silicone cavities.
• Storing: Store muffins at room temperature for 2-3 days or within the refrigerator for 5 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.
• Freezing: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.

Nutrition

Serving: 1muffin | Calories: 247kcal | Carbohydrates: 20g | Protein: 9g | Fat: 17g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 193mg | Fiber: 4g | Sugar: 14g

The post Almond Flour Blueberry Muffins appeared first on iFoodReal.com.

Protein Bagels with Cottage Cheese made with 5 simple ingredients, are fluffy and easy to make even for novice bakers!

I used same dough to make cottage cheese pizza crust and it came out fantastic!

These protein bagels with cottage cheese turned out way better than I expected!

Today we seem to add cottage cheese to anything and I’m enjoying this wave because I actually love its taste and extra protein content. So far I have made, cottage cheese pasta, cottage cheese ice cream and cottage cheese egg bites. More to come!

Why You’ll Love This Recipe

• Easy: No yeast, waiting for the dough to rise or boiling the protein bagels.
• Simple: 5 ingredients, could be even 3 ingredients without toppings.
• High in protein: 11 grams of protein content per bagel.
• Tasty: These bagels with cottage cheese actually taste like a bagel my kids want to eat!
• Looking good: High protein bagels look like regular bagels! If you are wondering, cottage cheese curds melt during baking and not a trace of them is left.
• Make gluten-free bagels: With cup for cup of all-purpose gluten-free flour.
• Perfect for meal prep: Make ahead my healthy tuna salad or chicken salad, place on top of a bagel and enjoy healthy lunch all week!

Ingredients for Protein Bagels with Cottage Cheese

To make protein bagels with cottage cheese you will need 5 simple ingredients. 3 ingredients without toppings or even 2 ingredients if you have self-rising flour on hand.

• Cottage cheese: I use 2% fat cottage cheese. Good brand is Organic Meadow or Good Culture. You can also use 0% and 4% cottage cheese or lactose free cottage cheese.
• Flour: I tried this bagel recipe with all-purpose flour and this Bob’s Red Mill gluten free baking flour. I know there is also this one, and I think it will work, I just don’t love its chickpea taste or texture. For protein bagels with whole wheat flour, try to use 3/4 cup.
• Baking powder: To help protein bagels rise. Skip if you are using self-rising flour.
• Egg: One egg or egg white for an egg wash to make bagel golden brown and help toppings stick.
• Everything bagel seasoning: I used it as a topping. You can omit or use anything else.

How to Make Protein Bagels

Here is a quick overview how to make protein bagels with cottage cheese in as little as 1 hour of which 25 minutes is resting time. Full recipe card is located below.

• Make self-rising flour: In a large bowl, combine flour and baking powder, and whisk very well until combined.
• Make the dough: Add cottage cheese. No need to strain or blend it. Mix with spatula and then with your hands until a ball of dough forms. It should be not too sticky and not too dry. Mix until it barely sticks to your hands.
• Let dough rest: Cover bowl with kitchen towel and let bagel dough rest for 10 minutes. Do not skip this step!
• Divide it: Transfer dough onto a floured surface, roll into a log and divide into 4 equal pieces.

• Make an egg wash: In a small bowl, whisk the egg or an egg white and set aside. You will need just a little bit or you can also skip this step.
• Form the bagels: Roll each piece of dough into a rope and form into a bagel shape, pinching the ends together. Place on baking sheet lined with parchment paper and repeat the process with remaining 3 pieces of dough.
• Top and bake: Brush top of each protein bagel with egg wash and sprinkle with everything bagel seasoning or leave plain. Bake on a middle rack at 350 F for 25 minutes or until golden brown.
• Let protein bagels rest: Remove bagels from the oven and let them rest for 15 minutes. It is super important step for fluffy bagels with cottage cheese!

Tips for Best Results

Here are my top tips for the best protein bagels in the world! So good, even your kids will love them!

• Don’t drain or blend cottage cheese: Other recipes might ask you to drain your cottage cheese, but my easy recipe isn’t one of them. There is also no need to blend it as cottage cheese will melt. This is one bowl recipe!
• If the dough is too sticky or wet: It can happen as different brands of cottage cheese, just like Greek yogurt, have different amount of liquid. Just add small amounts of flour until dough is barely sticking to your hands, if any.
• Don’t skip resting the dough: Leave the ball of dough alone for 10 minutes. It will relax and rise a bit, resulting in fluffy protein bagels!
• Don’t flatten the bagels: I have experimented to flatten the ball of dough (pictured above) and make a hole in it, and to roll it into a rope and pinch the ends. Last method definitely produces classic round and nicely risen homemade bagels!
• It’s a must to let bagels rest after baking: If you try to cut into a protein bagel while it’s piping hot, it will deform and be soggy.

Toppings Ideas

To be perfectly honest, everything bagel seasoning is completely optional when making these protein bagels with cottage cheese. The egg wash makes them nice and golden brown though. It’s great to make plain bagels.

But if you want to experiment with different toppings, here are a few ideas:

• Everything bagel seasoning
• Poppy seeds
• Sesame seeds
• Onion flakes or garlic flakes
• Chia seeds
• Flax seeds
• Sunflower seeds or pumpkin seeds

How to Store and Reheat Protein Bagels

Store: Store protein bagels in an airtight bag or container in a cool dry place for up to 3-4 days. Just like regular bagels. But I bet they won’t last that long, they are so delicious!

Freeze: Bake and cool bagels completely. Transfer to a gallon size resealable bag, let out as much air as possible, seal and freeze for up to 3 months.

Thaw bagels on a counter for a few hours. Or to save time, I like to pop frozen bagels in a microwave for a minute or two, then slice in half and toast.

I would suggest you to slice them before freezing to be able to place frozen bagel into the toaster, but I think sliced bagels will dry out in the freezer. Unless you are planning to consume them within a few weeks.

FAQs

More Cottage Cheese Recipes to Try

• Cottage cheese protein pancakes
• Low carb breakfast casserole
• Zucchini lasagna
• Cottage cheese ranch dip
• Egg white bites

Print

Protein Bagels with Cottage Cheese

Protein Bagels with Cottage Cheese made with 5 simple ingredients, are fluffy and easy to make even for novice bakers!

Course Breakfast

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Resting Time 25 minutes minutes

Total Time 1 hour hour

Servings 4 bagels

Calories 168kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper

Ingredients

• 1 cup + 1 tablespoon all-purpose flour or gluten-free flour more for dusting
• 1 1/2 teaspoons baking powder
• 1 cup cottage cheese
• 1 egg
• Everything bagel seasoning

US Customary – Metric

Instructions

• In a large bowl, add flour and baking powder; whisk well to combine.
• Add cottage cheese and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be not sticky but not dry. Cover with a towel and let rest for 10 minutes.
• Preheat oven to 350 degrees F. Transfer dough on a counter, form a log and cut into 4 even pieces. Flour the surface, place one piece of dough, roll into a rope and then into a bagel shape, pinching the ends together. Place on a baking sheet lined with parchment paper and repeat with remaining dough.
• In a small bowl, whisk the egg. Brush bagels with an egg wash and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, onion flakes or leave plain.
• Bake on a middle rack for 25 minutes or until golden brown and puffy. Remove from the oven and let rest for 15 minutes (do not skip!). Slice, spread and enjoy protein bagels with your favorite toppings.

Video

Notes

• Store: Keep in an airtight container in a cool dark place for 3-4 days.
• Freeze: Freeze in a resealable Ziploc bag for 3 months. Thaw on a counter for a few hours or pop into microwave or toaster.
• Air fryer: You can also air fry bagels at 280 F for 15-20 minutes, depends on air fryer.
• Gluten free: I tried bagels with this Bob’s Red Mill gluten free baking flour. I know there is also this one, and I think it will work, I Just don’t love its chickpea taste or texture.
• Don’t skip resting the dough and baked bagels as per recipe.

Nutrition

Serving: 1 bagel | Calories: 168kcal | Carbohydrates: 28g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 285mg | Fiber: 1g | Sugar: 2g

The post Protein Bagels with Cottage Cheese appeared first on iFoodReal.com.

How to make a Healthy Waffle Recipe with whole wheat flour and no refined sugar for a healthy breakfast that can be made ahead and toasted from frozen for busy mornings!

For more easy grab-n-go breakfast ideas try almond flour waffles, Instant Pot egg bites or almond flour banana muffins!

A healthy waffle recipe that results in crispy and delicious waffles? Yes please! These healthy waffles will satisfy the kid in all of us and are made with your everyday pantry staples.

If you make a big batch, freeze some for later for easy breakfast when you’re in a pinch. We always do that with protein waffles, healthy banana pancakes and whole wheat buttermilk pancakes.

What Makes This a Healthy Waffle Recipe?

• Whole grains: By swapping bleached white flour for whole wheat flour, you increase your fiber intake. This not only keeps you full longer, it decreases blood sugar spikes!
• Less sugar: Using stronger tasting maple syrup (or honey) allows you to use less, which equates to less sugar and caloric intake.
• Whole food ingredients: No overly-processed ingredients, no preservatives in our healthy waffle recipe, just simple wholesome real food.
• Budget friendly: Find all these ingredients at your local grocery store, no specialty stores needed.
• Easy to make: One bowl, less fuss, less mess!

Ingredients for Healthy Waffle Recipe

To make this healthy waffle recipe, you will need just a few simple ingredients.

• Flour: This recipe uses whole wheat flour or spelt flour. You’ll notice that these waffles aren’t as fluffy as your average waffle due to the whole wheat flour containing bran and germ. I don’t recommend using other flours, as I have not tested them and baking is a science!
• Large eggs: Used for binding waffles together.
• Any milk: I used unsweetened almond milk but feel free to use any unsweetened dairy milk or other milk of choice. Avoid canned coconut milk or milk with any added sweeteners.
• Maple syrup or honey: Either liquid sweetener works for these healthy waffles.
• Olive oil or avocado oil: You can also use melted butter as well.
• Pure vanilla extract: Not imitation vanilla for best taste.
• Aluminum-free baking powder: Technically any baking powder works, I prefer aluminum free for health reasons.
• Salt: Enhances waffles taste.

How to Make Healthy Waffles

Here is a quick overview how to make healthy waffle recipe from scratch.

• Make the batter: In a large mixing bowl, lightly whisk the eggs. Add milk, maple syrup, olive oil, vanilla, baking powder, and salt; whisk until well combined. Add whole wheat flour, mix well. 
• Cook the waffles: Preheat the waffle maker well. The amount of batter depends on the size of your waffle maker. I used about 1/3 cup per waffle. If your waffle maker is cast iron you might have to spray it with cooking spray to prevent waffles from sticking. This waffle recipe uses enough oil, so you might not. Just try one first and see how it comes out.

Variations

• Gluten free: If you would like to make this healthy waffle recipe gluten-free, buckwheat flour is your best option. It has a deeper nuttier flavor and is darker in color. You can also try this protein waffle recipe made with oat flour.
• Other flours: As much as I love almond flour, it cannot be used for this recipe. Make almond flour waffles instead. I have not tested this recipe with all purpose flour or wheat pastry flour. White whole wheat flour can usually be replaced on a 1:1 basis. If you try, let us know in the comments!
• Cinnamon: For added warmth and a delicious hint of cinnamon, add a dash. Use pumpkin pie spice in the fall!
• Non-dairy: To make this non-dairy healthy waffle recipe, use almond milk, coconut milk (from a carton not a can), or oat milk instead.
• Blueberry waffles: You could add blueberries tossed with a small amount of flour into the waffle batter. Blueberries do tend to stick to the waffle maker, so you may have to use a bit more elbow grease when washing it.
• Chocolate chips: I love to use mini chocolate chips, so then I get some in every bite. You could use any you like including dark, semi-sweet, milk or even sugar free chocolate chips.
• Savory: Add some chopped cooked bacon to the batter.
• Chopped nuts: Pecans or walnuts chopped small would add a nutty taste to the healthy waffles batter!
• Sprinkles: Would be a fun healthier version of a cake batter waffle. So fun for little ones or if celebrating a birthday! Just add them into the batter.
• Buttermilk: If you love the taste of buttermilk in waffles, you can use that for your milk option or make your own like I do in healthy pancakes recipe. Add 1/4 cup of white vinegar to your milk (any kind) and let it sit first for about 5-10 minutes.

Tips for Best Results

• Tricks for fluffy waffles: Because this healthy waffle recipe uses whole wheat flour, you won’t have the fluffiest waffles. There are, however, some things you can do to try and maximize the potential.
  • Separate the yolk from the egg whites. Beat whites until soft peaks have formed and fold them back into the batter.
  • You can also allow the batter to rest while the waffle iron heats up. This way you give extra time for the baking powder to activate.
• Brown butter: If you do decide to use butter, you’ll want to melt it. Creating brown butter will add a beautiful nutty flavour to your waffles. Brown butter is made by melting the butter until it just starts to turn brown. You’ll know by its delicious aroma. Just be careful not to go too far the other way. Burnt butter has no place in your waffle batter.
• Preheat waffle maker: You want it nice and hot before you pour the batter in.
• Spray waffle maker with cooking spray: This is especially true for cast iron, but is a good tip for any waffle iron as the last thing you want is all the hard work to be stuck to the kitchen appliance. 
• Measure correctly: Don’t overpack your flour! This is worth repeating with any baking project. Scoop and level. Scooping your flour into your measuring cups keeps it light and airy, and then leveling it with a knife ensures you have the precise amount.
• Sugar free waffles? Yes, you could! Just make sure it is a liquid sugar free sweetener.
• Healthy waffle mix recipe: Waking up Saturday morning to the aroma of freshly made waffles just doesn’t happen out of a box. Mix the dry ingredients for waffle recipe from scratch together and keep in a mason jar. You’ll have a homemade waffle mix at the ready!

FAQs

Toppings Ideas

Here are a few toppings ideas for your healthy waffle recipe.

• Maple syrup: Look for “pure maple syrup.” Brands like Aunt Jemima are made of glucose, corn syrups, and all of the highly processed refined sugars we don’t want. When possible, spend a few more dollars and buy pure maple syrup. It is full of vitamins and nutrients and your kids will not notice the difference. Only pour a little bit. It’s not cheap, so make it last!
• Yogurt: When I have time I make yogurt in Instant Pot or buy plain whole milk yogurt. I shoot for local, organic, or grass-fed, with no added sugar. Maple syrup on top and it’s creamy heaven!
• Frozen fruit: Costco is amazing for affordable organic berries and fruit. Thaw it a bit and its juices will blend beautifully with yogurt and maple syrup “streams”.
• Berry compote: Use my simple cherry compote from Greek yogurt cheesecake!
• Nut/seed butter: Almond butter, cashew butter, and pumpkin seed butter all add a creamy, nutty, high protein topping.
• Chocolate spread: Making your own chocolate spread can be healthy, nutritious, and oh so chocolatey. Using raw cacao, hemp seeds, coconut oil, honey, and sea salt. Blend until creamy and dreamy.
• Savory: Healthy fried chicken and waffles, sausage or bacon are all savory toppings you could have with your healthy waffle recipe or even sandwich between two!
• South of the border waffle: Add pico de gallo, diced avocado and a fried egg.
• Dessert waffles: Serve with vegan vanilla ice cream or chocolate ice cream.

How to Store Healthy Waffles

Store: Keep healthy waffles in an air circulating container in the fridge for up to a week.

Freeze: To freeze, let waffles cool for 10 – 15 minutes, then place in a resealable Ziploc bag, let as much air out as possible, seal and freeze for up to 6 months.

Reheat: Pop them in the toaster straight out of the freezer to heat up. You can also use the microwave if you’re wanting to get them a bit softer.

More Healthy Breakfast Recipes to Try

• Chia seed pudding
• Healthy blueberry muffins
• Protein cookies
• Healthy banana muffins
• Healthy zucchini brownies
• Healthy muffin recipes
• Keto pancakes

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Healthy Waffle Recipe

How to make a Healthy Waffle Recipe with nutritious ingredients. Wholesome whole wheat flour with no refined sugar for an easy breakfast that can be made ahead and toasted from frozen for busy mornings!

Course Breakfast

Cuisine North American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 waffles

Calories 131kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups
• Glass bowls
• Mini spatulas

Ingredients

• 2 eggs large
• 1 1/2 cups any milk I used unsweetened almond milk
• 3 tbsp maple syrup or honey
• 3 tbsp any mild oil or melted butter
• 1 tsp pure vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 cups whole wheat flour

US Customary – Metric

Instructions

• In a large mixing bowl, lightly beat eggs. Add milk, maple syrup, olive oil, vanilla, baking powder and salt; whisk until well combined. Add whole wheat flour, mix well.
• Preheat waffle maker. If your waffle maker is cast iron you might have to spray it with cooking spray to prevent waffles from sticking but maybe not since batter has enough oil. Try one and see how it comes out.
• Make waffles according to your waffle maker's instructions. Amount of batter depends on the size of your waffle maker. I used about 1/3 cup batter per waffle. For crispier waffles, I also cook a bit past the green Ready indicator.

Video

Notes

• Store: Refrigerate in air circulating container for up to a week. 
• Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 6 months. Pop them in the toaster straight out of the freezer to heat up. You can also use the microwave if you’re wanting to get them a bit softer.
• Whole wheat flour: You’ll notice that these waffles aren’t as fluffy as your average waffle. This is due to the whole wheat flour containing bran and germ. For a lighter version try my almond flour waffles or super fluffy almond flour pancakes.
• Tricks for fluffy waffles: Separate the yolk from the egg whites. Beat whites until soft peaks have formed and fold them back into the batter. You can also allow the batter to rest while the waffle iron heats up. 
• Preheat waffle maker: You want it nice and hot before you pour the batter in.
• Spray waffle maker with cooking spray: This is especially true for cast iron, but is a good tip for any waffle iron as the last thing you want is all the hard work to be stuck to the kitchen appliance. 
• To prevent splitting: Don’t overfill your waffle iron and resist peeking before waffles are finished cooking.
• To prevent sticking: Don’t omit oil, waffles need healthy fat to cook correctly.

See recipe post for more ideas and FAQs.

Nutrition

Serving: 1waffle | Calories: 131kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 169mg | Fiber: 2g | Sugar: 4g

The post Healthy Waffle Recipe appeared first on iFoodReal.com.

Get breakfast ready in a flash with these Instant Pot Egg Bites. Copycat Starbucks egg bites made in Instant Pot are tender and fluffy, require no blender, contain only one main ingredient and are customizable with your favorite fillings!

Other make ahead breakfasts we love are cottage cheese egg bites and Starbucks egg white bites.

I have been so skeptical about Instant Pot egg bites because if you know me, I do not love extra gadgets but I do love eggs! So, armed with a few silicone egg bite molds from Amazon, I now make egg bites in Instant Pot by the dozen on Sundays!

And to put the mold to more use, I have perfected Instant Pot poached eggs as well.

Starbucks sous vide egg bites are delicious but the price is a bit high to enjoy with regularity. I replicated a make-at-home version using my Instant Pot. The moist heat from the pressure cooker mimics the “sous vide” technique perfectly! You can enjoy them plain or with a filling of choice.

Ingredients for Instant Pot Egg Bites

To make Instant Pot egg bites you will need only one main ingredient. I mean who doesn’t have staples like baking powder, salt, pepper and water at all times, right?!

I assure you don’t need anything else to make egg bites in Instant Pot except optional add-ins in next step.

• Eggs: I use large eggs but any eggs will work!
• Baking powder: Adding baking powder to eggs makes them more light and fluffy.
• Salt and pepper: For taste.
• Water: You could use milk, the results will be the same.

Egg Bites Add-Ins and Toppings

If your kids are anything like my kids, they like things plain. But I still try with veggies and succeed many times. I usually make 2 batches of egg bites in Instant Pot, plain and with vegetables.

You can add anything you want to the egg bites. Just make sure to dice, chop or grate finely the ingredients since pressure cooker egg bites are quite small.

My go to egg combination is bell pepper, baby spinach and freshly grated Parmesan cheese.

• Veggies: Bell pepper, mushrooms, spinach, kale, zucchini, broccoli, asparagus.
• Jarred and canned goods: Sun dried tomatoes, roasted red pepper, green chiles, olives.
• Cheese: Parmesan cheese, gruyere cheese, cheddar cheese, swiss cheese, feta cheese.
• Meat: Fried bacon bits, crumbled cooked sausage, leftover chicken.
• Fresh herbs: Finely chopped fresh basil, parsley, green onion or chives.
• Recreating copycat Starbucks egg bites in Instant Pot? Use bacon and gruyere cheese as your toppings of choice.

How to Make Egg Bites in Instant Pot

Here is a quick overview how to make egg bites in Instant Pot without a blender, with 5 minutes prep time and total of 15 minutes.

Prep: Add 1 cup cold water to 6 quart Instant Pot or 8 quart Instant Pot and spray silicone egg bites mold well with cooking spray. Make sure to coat the bottom and sides of the openings.

Make the egg mixture: In a large 4 cup measuring cup, whisk eggs, water, baking powder, salt and pepper. You can use any large bowl with a spout for easy pouring into the molds. Then pour egg mixture into each mold about 2/3 full.

Add toppings: Now you can add toppings like vegetables, meat and cheese. No need to stir them as they will sink anyways. That’s why we do not mix toppings with egg mixture. These Instant Pot egg bites are so easy!

Stack the molds: Close each silicone egg mold with the lid, stack staggered on top of each other and place on trivet with handles. The one pictured came with my stackable stainless steel pans to cook 2 things at a time. I also have this trivet that came with my Instant Pot DUO 8 quart.

Pressure cook on Low: Then close the lid, move valve to Sealing position and Pressure Cook egg bites on Low for 8 minutes – in 8 quart Instant Pot, 11 minutes – in 6 quart Instant Pot. Afterwards, release remaining pressure using Quick Release.

Cool and release the egg bites: Let Instant Pot egg bites cool off for a few minutes until the molds are safe to touch. Despite the silicone molds being non-stick and using a cooking spray, I recommend to grab a small silicone spatula and go around the edges and bottom really tight and close to the mold. This will result in perfectly looking egg bites. To be able to pop egg bites out of the mold, you would have to wait a few hours for egg bites to cool off.

What Is the Best Silicone Egg Bites Mold?

To make egg bites in Instant Pot you will need a silicone mold. Actually two silicone molds with two silicone lids.

I bought these ones on Amazon. What I like is that there are 2 lids and not 1 to prevent spilling. And lid is also made of silicone which is safe for cooking.

Many other egg bite molds sold online have plastic silicone lids which you can’t cook with in your electric pressure cooker. Just be sure to pay attention to this information when purchasing the molds.

Can I Make Instant Pot Egg Bites without a Silicone Mold?

It is possible to make egg bites in Instant Pot without the silicone mold. You will need either 4 ounces glass jars or individual silicone muffin tins. You can also make egg bites in Instant Pot with 6 ounces glass jars.

I think it will be easier to handle glass jars when it comes to placing them into Instant Pot.

I would try cook times as listed in the recipe first and adjust accordingly afterwards, if necessary.

Tips for Best Results

For creamy, velvety texture Instant Pot egg bites that are Starbucks worthy, follow these tips!

• Dice vegetables small: Egg bites are mini sized, so chop and grate your vegetables, cheese or meat additions accordingly.
• Stagger egg bite molds: Just turn the top mold a bit so its cavities are not directly sitting on top of cavities of the bottom mold. If you can’t get them staggered, then place trivet with one egg bites mold in the Instant Pot and then place the second mold staggered on top. This prevents misshapen egg bites when they cook in Instant Pot.
• Follow pressure cooking times: 8 minutes for 8 quart Instant Pot, 11 minutes for 6 quart. Readers have cooked egg bites in 3 quart Instant Pot for 11 minutes.
• No low pressure option? If your Instant Pot doesn’t have Low pressure and only Manual button, you can cook them on High pressure but egg bites will puff up more.
• Using all egg whites: I believe Starbucks sous vide egg bites contain only egg whites. You will need 2 1/4 cups of egg whites. And I also believe you will have to whisk them with a real whisk not a fork, just to mix well.
• Don’t use blender: After testing this Instant Pot egg bites recipe multiple times, one thing I can tell you I did not like using a blender. Maybe because my recipe contains no cheese but blended mixture got so thin, even pepper and salt settled at the bottom of the egg bite. Making one side spicy and another side plain.

How to Store and Reheat Egg Bites

Refrigerate your Instant Pot egg bites in an airtight container for up to 5 days in the fridge. Perfect for meal prep!

Because these egg bites are small, they are quick to reheat. Pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh. It really depends on your microwave.

Can I Freeze Egg Bites?

Yes, absolutely. Cook egg bites in Instant Pot and let them cool completely. Pop in an airtight container with a lid and freeze for up to 3 months.

If you want to freeze egg bites in a resealable Ziplock bag, lay egg bites flat first to freeze. Once egg bites are fully frozen, then toss the bag deeper into the freezer. They are just delicate.

FAQs

More Egg Recipes to Enjoy

• Air fryer breakfast casserole
• Egg muffins
• Broccoli cheese egg muffins

More Instant Pot Recipes to Try

• Instant Pot cheesecake bites
• Instant Pot hard boiled eggs
• Instant Pot yogurt
• Instant Pot steel cut oats

You may also love to browse over 45 healthy Instant Pot recipes!

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Instant Pot Egg Bites

Get breakfast ready in 15 minutes with Instant Pot Egg Bites. Tender, fluffy, only one main ingredient and customizable with fillings!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 14 egg bites

Calories 42kcal

Author Olena Osipov

Equipment

• Instant Pot
• Egg bite molds
• Trivet
• Steam diverter
• Measuring cups
• Mini spatulas

Ingredients

• 9 large eggs
• 1/4 cup water or milk
• 1/2 tsp salt
• 1/2 tsp baking powder
• Ground black pepper to taste
• Cooking spray

Optional Mix Ins:

• Handful of spinach finely chopped
• 1/2 large bell pepper diced
• Parmesan cheese grated

US Customary – Metric

Instructions

• Into 6 or 8 quart Instant Pot, add 1 cup water. Please note silicone mold will not fit into 3 quart Instant Pot.
• In a 4 cup measuring cup, add eggs, water, baking powder, salt, pepper and whisk mixture with a fork or a whisk well.
• Spray silicone mold with cooking spray well. Pour mixture into each of 14 openings of the mold about 2/3 full. If you would like, add toppings like veggies and cheese. No need to stir.
• Close each mold with silicone lid and stack in a staggered position, so the cups don’t line up. Then you won’t have lids sucked in and deformed bites.
• Then place on top of the trivet with handles. If your trivet doesn’t have handles, you might struggle getting mold placed carefully into a 6 quart pot. It is very tight and be careful not to spill.
• Place trivet Inside Instant Pot, close the lid, set pressure release valve to Sealing and press Pressure Cook on Low for 8 minutes – 8 quart Instant Pot, 11 minutes – 6 quart Instant Pot.
• After do Quick Release by turning the valve to Venting. Using oven mitts and holding onto handles of the trivet or to the mold itself, remove molds with egg bites from Instant Pot.
• Open the lids, cool off a few minutes and using small silicone spatula go around the edge staying close to the walls of each opening and release egg bites one by one.

Video

Notes

• Store: Refrigerate in an airtight container for up to  5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
• Freeze: Cook and cool egg bites. Pop in an airtight glass container with a lid and freeze for up to 3 months. If you want to freeze in a resealable Ziploc bag, lay egg bites flat first and then toss deeper into the freezer with frozen egg bites.
• Where can I get this silicone mold? I bought this one, actually a set of 2, on Amazon. What I like is that it has 2 lids and not 1, to prevent spilling. Pay attention that lid is also silicone and not plastic, so you will not cook it.
• Egg whites: You can replace eggs with 2 1/4 cups of egg whites. And I also believe you will have to whisk them with a real whisk not a fork. Just to mix well.
• No Low pressure option? If your Instant Pot doesn’t have Low pressure, you can cook on High – egg bites will puff up more.
• Prep toppings small: You can add anything you want. Just make sure to dice, chop or grate finely since egg bites are small.

Nutrition

Serving: 1egg bite | Calories: 42kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 105mg | Sodium: 141mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Egg Bites appeared first on iFoodReal.com.

Light and tender Rhubarb Muffins made with tangy yogurt and loaded with fresh rhubarb. These healthy muffins are a delicious bakery-style treat!

If you’re looking for another way to celebrate spring, try these strawberry muffins and raspberry muffins.

Sweet and sour rhubarb muffins taste best right out of the oven. A fresh fruit muffin paired with my morning coffee is perfection, they also make the perfect after school snack for my boys!

This rhubarb muffin recipe is perfect for using fresh rhubarb from your garden or local farmer’s market. Moist and delicious, they’ll be your most made muffin recipe this season.

Ingredients for Rhubarb Muffins

You’ll need a short list of simple ingredients to make easy rhubarb muffins. Most of these staples will already be in your pantry.

• Large egg: You only need one for binding and lifting.
• Milk: Any milk will work. I always use whole milk for a more rich, moist muffin.
• Greek yogurt: A nutritious substitute for butter that adds moisture and texture.
• Oil: Use a mild tasting oil, I like avocado oil.
• Maple syrup or honey: My go-to liquid sweeteners for extra flavor. You can also use agave nectar.
• Vanilla extract: Just a dash of pure vanilla extract adds a warm taste.
• Baking powder and baking soda: Leavening agents that help muffins rise and make them light and fluffy.
• Salt: Enhances the flavor of all the other ingredients.
• Flour: All-purpose flour or whole wheat flour. Baking is a science and not all flours act the same, please stick to these two flours when making this rhubarb muffins recipe.
• Rhubarb: You can use finely chopped fresh rhubarb or frozen rhubarb for a burst of flavor in every bite.

How to Make Rhubarb Muffins

Here’s a quick photo overview of how to make tender rhubarb muffins using one bowl. There is a full recipe card below.

Prep time is only 15 minutes! Cut your rhubarb and preheat your oven to 375 F, spray a non-stick muffin tin with cooking spray or add paper liners.

• Make muffin batter: To a large bowl add egg, milk, yogurt, oil, maple syrup, vanilla extract, baking powder, baking soda and salt. Whisk until smooth with no lumps. Then pour in flour and use a spatula to gently mix just enough to combine. The batter should be slightly lumpy, a few white flour patches is fine.
• Coat rhubarb with flour: In a small bowl, combine 1 1/2 cups rhubarb, set remainder aside for topping, and 1 tablespoon of flour. Stir to coat then add rhubarb to the large bowl with batter mixture. Fold in until incorporated.
• Bake: Distribute batter evenly between the 12 muffin tin openings, I used a regular ice cream scoop to keep them even. Top with remaining rhubarb and bake muffins for 20-22 minutes, a toothpick inserted in the center should come out clean.
• Cool: Once out of the oven, let rhubarb muffins cool for 10 minutes in the muffin pan, then transfer to a wire rack. Enjoy muffins fresh or freeze some for later.

Cutting Rhubarb for the Muffins

Rhubarb is pretty tart, so I like to cut them into smaller bits. Start by trimming off the leaves and the tough bottoms, discard those, then cut the stalks into small chunks.

Did you know rhubarb leaves are toxic when ingested? The stalks are a great source of vitamin K and fiber but stay away from those leaves.

Tips for Best Results

Here are my top muffin-making tips to make the best rhubarb muffins that are moist and delicious!

• Don’t overmix the batter: Mix the muffin batter just enough to combine the wet and dry ingredients. This will yield light and fluffy muffins every time. If the batter is overmixed, your muffins will be tough.
• Frozen rhubarb: Make sure to thaw frozen rhubarb, lightly press and drain excess moisture and juices to prevent soggy muffins.
• Don’t overbake: Keep in mind all ovens vary. Remove muffins when a toothpick comes out clean and they still look light in color.
• Scoop and level your flour: Use the scooping level method to measure your flour. Spoon flour into the measuring cup and skim off the top with the back edge of a knife. If you weigh flour on a scale, your muffins will not turn out.
• Using other yogurt or sour cream: Substitute Greek yogurt with regular yogurt or sour cream. For a sweeter muffin use flavored vanilla yogurt.
• Use buttermilk instead of milk: Buttermilk adds more tang and rich flavor and yields a more tender texture.

Variations of Rhubarb Muffin Recipe

Here are some optional toppings, flavorings, and add-ins for rhubarb muffins.

• Optional streusel topping: Make muffins more cake like by mixing 1/4 cup all-purpose flour, 2 tablespoons granulated sugar, and 1 tablespoon unsalted butter at room temperature in a medium bowl, then sprinkle on top. You can also sprinkle coconut flakes, oats, or chopped nuts instead.
• Adding 1/2 teaspoon almond extract compliments the other flavors.
• Use melted butter or melted coconut oil instead of oil.
• Replace one cup of rhubarb with one cup of diced fresh strawberries for fabulous strawberry rhubarb muffins. Do not add more than 2 cups of chopped fruit because muffins will be soggy.
• Sprinkle a few tablespoons of turbinado sugar or brown sugar on top, this adds great flavor and texture. Cinnamon is delicious too!

How to Store and Reheat

Store: Rhubarb muffins taste best when freshly baked and warm. These muffins are quite moist so keep them covered with linen towel on a countertop for one day. After, transfer to an airtight container or even any loosely covered container to the fridge for another 3-4 days.

Freeze: Bake and cool completely first to avoid soggy muffins. Freeze in an airtight container for up to 3 months.

FAQs

More Muffin Recipes to Try

• Healthy blueberry muffins
• Healthy carrot muffins
• Almond muffins with berries
• Healthy strawberry muffins
• Lemon muffins
• Almond flour strawberry muffins
• Blackberry muffins

Print

Rhubarb Muffins

Light and tender Rhubarb Muffins made with tangy yogurt and loaded with fresh rhubarb. They are a delicious bakery-style treat!

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12 muffins

Calories 177kcal

Author Olena Osipov

Equipment

• Measuring tools
• Glass bowls
• Muffin tin

Ingredients

• 1 large egg
• 1/2 cup any milk
• 1/2 cup Greek yogurt plain
• 1/4 cup any mild oil I use avocado oil
• 1/2 cup +2 tablespoons maple syrup or honey
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups 2 tablespoons all-purpose flour or 1 1/2 cups 2 tablespoons whole wheat flour (+ 1 tablespoon for dusting)
• 2 cups fresh or frozen rhubarb finely chopped

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• Add egg, milk, yogurt, oil, maple syrup, vanilla extract, baking powder, baking soda and salt. Whisk well until combined and no small lumps are visible. Add flour and mix gently with spatula just enough to combine. Do not overmix and a few white flour patches are fine.
• In a small bowl, combine 1 1/2 cups rhubarb and 1 tablespoon of flour, and stir. Add to a muffin batter and fold a few times until incorporated.
• Distribute batter evenly between 12 openings of a muffin tin (I used regular ice cream scoop) and top with remaining rhubarb. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
• Remove rhubarb muffins from the oven and let cool for 10 minutes. Enjoy!

Notes

• Frozen rhubarb: Be sure to thaw and lightly squeeze.
• Store: On a plate on a kitchen counter covered with a towel for 1 day. Then transfer muffins to a container with a lid and into the fridge for another 3 days.
• Freeze: Bake, cool and place muffins in an airtight container or loosely covered container. Freeze for up to 3 months. To thaw, just place one muffin on a counter for a few hours or microwave.

Nutrition

Serving: 1muffin | Calories: 177kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 226mg | Fiber: 1g | Sugar: 9g

The post Rhubarb Muffins appeared first on iFoodReal.com.

Easy Strawberry Muffins Recipe with yogurt, fresh strawberries, and beautiful golden tops. These muffins are incredibly moist and perfect for breakfast or brunch!

This time of year we also love rhubarb muffins, raspberry muffins and almond flour strawberry muffins.

These strawberry muffins are moist, tangy, and bursting with fresh strawberry flavor. My boys went crazy for them after school, as this strawberry muffin recipe tastes the best when freshly baked. They are a cake-like treat showcasing bright red strawberries!

I do have healthy strawberry muffins recipe but I wanted to create one with all-purpose flour for a change. Although, you can use whole wheat flour in this strawberry muffin recipe as well.

We just love anything with fruit and muffins which are great for any summer activity, grab-and-go snack or road trip. Healthy blueberry muffins, lemon muffins, banana muffins, and apple muffins are among our other favorites.

Ingredients for Strawberry Muffins

This strawberry muffins recipe uses simple everyday ingredients, here’s a list of everything you need.

• Large egg: A baking essential for lifting and binding the ingredients together.
• Milk: I use whole milk because it yields a richer, moist muffin but you can use any milk.
• Greek yogurt: Lighter than butter and adds moisture and texture.
• Oil: I always have avocado oil on hand but any mild tasting oil will work.
• Maple syrup or honey: Liquid sweetener that adds flavor. Agave nectar would also work.
• Vanilla extract: Adds warmth and flavor.
• Baking powder and baking soda: Leavening agents that make strawberry muffins light and fluffy and helps them rise.
• Salt: Enhances the flavor of all the other ingredients.
• Flour: I used all-purpose flour, you can also use whole wheat flour. These two flours yield the best results! All flours are different and do not act the same, so please stick to one of these flours.
• Strawberries: Fresh chopped strawberries add a good burst of sweet flavor in every bite.
• Sugar: A little dusting of turbinado sugar or coconut sugar on top for a sweet crust. Optional though.

How to Make Strawberry Muffins

Here is how to make strawberry muffins in one bowl, with just 10 minutes of prep time. Here’s a quick photo overview, full recipe card with measurements is located below.

Preheat your oven to 375 F, spray a non-stick 12 muffin tin with cooking spray or add paper liners.

• Make muffin batter: To a large bowl, add egg, milk, yogurt, oil, maple syrup, vanilla extract, baking powder, baking soda and salt. Whisk until no you no longer see small lumps. Then add in the flour and gently stir with spatula, just enough to combine.
• Coat strawberries: In a separate bowl, combine strawberries and 2 tablespoons of flour then stir to coat. Set 1/2 cup aside for topping and add the remaining to the muffin batter. Fold in the strawberries a few times until mixed.
• Bake the muffins: Evenly distribute the batter between 12 openings of your muffin pan, I always use a regular ice cream scoop. Carefully top with strawberries and sugar and bake strawberry muffins for 25 minutes. Your muffins are ready when a toothpick inserted in the center comes out clean.
• Cool and enjoy: Cool for 10 minutes then transfer to a wire rack.

Can I Use Frozen Strawberries in This Recipe?

I don’t recommend using frozen strawberries to in this strawberry muffin recipe. Simply because they contain too much water and will result in mushy muffins.

Also frozen strawberries are not sweet because growers use lower quality strawberries for freezing.

Tips for Best Results

Here are some simple tips that make this recipe for strawberry muffins the very best!

• Use sweet strawberries: Smaller berries are sweeter. When picking strawberries at the store smell them, if they’re fragrant, they’re sweet.
• Don’t overmix the batter: In order to have light and fluffy muffins you only need to mix the batter just enough to combine the ingredients.
• Scoop and level your flour: Measure your flour by using the scooping level method where you spoon flour into the measuring cup and skim off the top with a knife. If you weigh flour on a kitchen scale, your strawberry muffins will not turn out.
• Using other yogurt or sour cream: You can use regular yogurt or sour cream. A flavored yogurt like vanilla yogurt or strawberry yogurt will make muffins sweeter.
• Use other berries and fruit: This strawberry muffin recipe is a great way to use up your slightly soft berries. Add in or substitute other berries like blueberries, blackberries, or raspberries. Diced cherries or peaches would be delicious too!
• You can omit sugar on top: For sugar-free strawberry muffins recipe. You can also sprinkle cinnamon on top instead.

How to Store and Reheat

Store: These muffins are very moist and should be refrigerated immediately upon cooling. Place them in an airtight container and refrigerate for up to 3 days. Also loosely covered container or container with some holes will prevent moisture build up.

If your strawberry muffins tops got soggy, place them in air fryer or oven for 3-4 minutes.

Freeze: Once completely cool, place muffins in an airtight container or freezer bags and store in the freezer for up to 3 months.

FAQs

More Strawberry Recipes to Try

• Strawberry yogurt
• Strawberry oatmeal bars
• Fruit salad
• Strawberry smoothie
• No bake strawberry cheesecake
• Strawberry cheesecake bars
• Banana protein muffins with strawberries

More Muffins Recipes to Try

• Cranberry orange muffins
• Pumpkin muffins
• Morning glory muffins
• Carrot muffins
• Blackberry muffins

Print

Strawberry Muffins

Easy Strawberry Muffins Recipe with yogurt, fresh strawberries, and golden tops. These muffins are moist and perfect for breakfast or snack!

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 189kcal

Author Olena Osipov

Equipment

• Measuring tools
• Glass bowls
• Muffin tin

Ingredients

• 1 large egg
• 1/2 cup any milk
• 1/2 cup Greek yogurt plain
• 1/4 cup any mild oil I use avocado oil
• 1/2 cup maple syrup or honey
• 1 teaspoon pure vanilla extract
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups 2 tablespoons all-purpose flour or 1 1/2 cups 2 tablespoons whole wheat flour (+ 2 tablespoons for dusting)
• 2 cups fresh strawberries chopped
• 2 tablespoons turbinado sugar or coconut sugar for topping

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• Add egg, milk, yogurt, oil, maple syrup, vanilla extract, baking powder, baking soda and salt. Whisk well until combined and no small lumps are visible. Add flour and mix gently with spatula just enough to combine. Do not overmix and a few white flour patches are fine.
• In a small bowl, combine strawberries and 2 tablespoons of flour. Stir to coat, reserve 1/2 cup for topping and add remaining to a muffin batter and fold a few times until incorporated.
• Distribute batter evenly between 12 openings of a muffin tin (I used regular ice cream scoop), top with remaining strawberries and sugar. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
• Remove strawberry muffins from the oven and let cool for 10 minutes. Enjoy!

Notes

• Store: This muffins are very moist. Make sure to refrigerate them in airtight container immediately for up to 3 days.
• Freeze: Bake, cool and place muffins in an airtight container. Freeze for up to 3 months. To thaw, just place one muffin on a counter for a few hours or microwave.

Nutrition

Serving: 1muffin | Calories: 189kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 17mg | Sodium: 157mg | Fiber: 1g | Sugar: 12g

The post Strawberry Muffins appeared first on iFoodReal.com.