Blueberry Cake Muffins


2 cups sifted all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries (or thawed and drained frozen blueberries)
Confectioners’ sugar


Preheat oven to 375°F. Line muffin pan cups with paper liners.

Combine flour, baking powder, and salt and set aside.

In mixing bowl, beat butter with sugar, eggs and vanilla at high speed until light and fluffy, about four minutes.

Lower speed and beat in flour mixture alternately with milk. Beat until smooth.

With rubber scraper, gently fold in blueberries just until combined.

Fill muffin cups 2/3 cup full. Bake 20-25 minutes or until golden brown.

Remove to wire rack; let cool slightly. Serve warm or cooled, dusted with confectioners’ sugar.

YIELD: 1 dozen standard sized muffins


Vegan Pumpkin Bread


Reminiscent of pumpkin pie, this eggless vegan version of pumpkin bread is sweet, spicy, and extra moist. The flaked coconut adds a delightful texture and helps to keep the pumpkin bread moist.


3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 cups pumpkin purée
1 cup vegetable oil
2/3 cup coconut milk
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2/3 cup flaked coconut
1 cup toasted walnuts or pecans, chopped


Preheat oven to 350°F. Grease and flour two 8 x 4 inch loaf pans.

In a large bowl, combine flour, brown sugar, white sugar, pumpkin puree, oil, coconut milk, baking soda, salt, ground nutmeg and ground cinnamon and stir vigorously to mix well. Fold in the nuts and flaked coconut.

Pour batter into prepared loaf pans. Bake at 350°F for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cover loaves with foil tightly. Allow to steam for 10 minutes. Remove foil and turn out onto a cooling rack. Tent lightly with the foil and allow to cool completely.

YIELD: 2 loaves

SOURCE: Recipe adapted from

Zucchini Bread

It’s that time of year when home gardens are burgeoning with zucchini. This is the best recipe for a moist nut bread that everyone loves. For a healthier version, replace part of the all-purpose flour with whole wheat flour. This recipe also works perfectly for muffins!


3 cups all-purpose flour (may subsitutue with half whole wheat flour, if desired)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini (no need to peel)
1 cup chopped walnuts


Grease and flour two 8 x 4 inch pans. Preheat oven to 325°F.

Sift flour, salt, baking powder, soda, and cinnamon together in bowl of stand mixer.

Beat eggs, oil, vanilla, and sugar together in a large bowl.

Add egg mixture to the flour mixture in mixing bowl, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.

Bake for 50 – 60 minutes, or until toothpick inserted in the center comes out clean. (If baking as muffins, decrease baking time to 30 – 40 minutes, depending on muffin cup size.)

Cool in pan on rack for 20 minutes. Remove bread from pan, and cool completely.