Blueberry Colada Mini Loaves Food

BLUEBERRY MINI LOAVES

Steps:

• Preheat oven to 375 degrees.
• Prepare 16 mini loaf pans with cooking spray and flour; set aside.
• (Note: I use petite loaf pans with capacity for 9 loaves, size 2 1/2 x 3 3/8 x 1 1/2 in; or use the mini loaf pan with capacity for 6 loaves, size 4 1/2 x 2 1/2 x 1 1/2 in, from Wilton Brand that you can buy at any local arts and crafts store).
• In a mixing bowl, combine flour, blueberries, sugar, baking powder, lemon peel, and salt; set aside.
• In another mixing bowl, combine applesauce, whole eggs, oil, and milk. Mix with the flour mixture.
• Beat egg whites and fold into dry and wet mixtures, stirring until moistened. Spoon each loaf pan with three ounces batter or about half cup of batter. Bake for 20-25 minutes, or until tops are browned.
• Note: Calories 209 and 3.7 Weight Watchers points.

BLUEBERRY-POPPY SEED LOAVES

Steps:

• Preheat the oven to 350 degrees F. Brush 4 mini loaf pans (about 5 by 3 inches each) with vegetable oil. Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, 1 1/3 cups vegetable oil, the eggs, poppy seeds, and almond and vanilla extracts in a stand mixer fitted with the paddle attachment on medium speed until combined. Gradually beat in the flour mixture until well combined. Fold the blueberries into the batter with a rubber spatula.
• Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer the pans to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely.

BANANA BLUEBERRY MINI LOAVES

Steps:

• Preheat oven 350.
• Grease and flour bottoms only of 4 mini loaf pans.
• (I use nonstick and skip this step)/ In a large bowl combine oil and sugar.
• Beat in bananas, yogurt, vanilla and eggs blending well.
• Add flour, salt and baking soda and mix just until moistened.
• Gently fold in blueberries.
• Pour into pans.
• Bake 40-50 minutes.

KITTENCAL'S BLUEBERRY MINI LOAVES

Steps:

• Preheat oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Grease three mini loaf pans.
• In a medium mixing bowl cream the butter with sugar (about 2 minutes).
• Add in eggs and vanilla; continue beating for another 2-3 minutes or until no sugar granules remain.
• On low speed mix in the mashed banana until blended.
• In a small bowl combine the flour with baking powder, baking soda, salt and cinnamon; add to the creamed mixture just until blended (do not over mix).
• Mix in the blueberries.
• Divide the batter evenly between the 3 loaf pans.
• Bake in a preheated oven for about 30-35 minutes or until the loaves test done.
• Cool slightly in pan then remove to wire racks to cool completely.
• Drizzle with glaze if desired.

BLUEBERRY-ORANGE MINI LOAVES

Steps:

• Heat oven to 425 degrees F.
• Coat two 4-by-6-inch mini loaf pans with nonstick cooking spray; set aside.
• In a large bowl, combine first 5 ingredients.
• Stir in blueberries and make a well; set aside.
• In a small bowl, combine next 4 ingredients.
• Pour mixture into well in dry ingredients and stir until mix is just moistened and batter is still slightly lumpy.
• Pour batter into pans until they are three-quarters full.
• Sprinkle remaining 1 teaspoon sugar evenly over both loaves.
• Bake 40 to 45 minutes, or until tops are light golden and a toothpick inserted in center comes out clean.
• Cool for 5 minutes in pan on a rack, then remove from pan to cool completely.

LOW-FAT, HEALTHY BREAKFAST BLUEBERRY-ORANGE MINI LOAVES

Steps:

• Heat oven to 425 degrees.
• Coat 2 4x6 inch mini loaf pans with nonstick cooking spray; set aside.
• In a large bowl, combine first 5 ingredients.
• Stir in blueberries and make a well; set aside.
• In a small bowl, combine next 4 ingredients. Pour mixture into the well int the dry ingredients and stir until just moistened and slightly lumpy.
• Pour batter into pans until they are 3/4 full. Sprinkle 1 t. of sugar over each loaf.
• Bake 40-45 minute until tops are light golden and a toothpick comes out clean.
• Cool for 5 min in pan, then remove from pan and cool on rack.