Mixed Berry Mini Loaves Food

BERRY MINI LOAVES

Steps:

• In a mixing bowl, cream the butter and sugar together. Add the eggs one at a time, beating well after each addition.
• Combine the dry ingredients together with a whisk. Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
• Stir in cranberry sauce and blueberries by hand.
• Pour into four greased mini loaf pans (approximately 5 3/4"x3"x2").
• Bake at 350F for 25-30 minutes or until bread passes a toothpick test.
• Cool for 10 minutes before removing from pans and cooling completely on a wire rack.

BERRY MINI BREADS

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. , Combine dry ingredients; add to the creamed mixture alternately with buttermilk. Stir in cranberry sauce and blueberries. Pour into four greased 5-3/4x3x2-in. loaf pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

BLUEBERRY MINI LOAVES

Steps:

• Preheat oven to 350°. Spray 4 (5 1/2-inch) loaf pans with nonstick baking spray with flour. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, whisk together flour and next 3 ingredients. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition; gently stir in blueberries. Spoon batter into prepared pans. Bake for 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool for 30 minutes on wire racks; serve warm.

BERRY MINI LOAVES

Steps:

• In a mixing bowl, cream butter and sugar.
• Add the eggs, one at a time, beating well after each addition.
• Combine dry ingredients; add to the creamed mixture alternately with buttermilk.
• Stir in cranberry sauce and blueberries.
• Pour into four greased 5-3/4-in.x3-in.x2-in. loaf pans.
• Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from pans to wire racks.

MIXED BERRY MINI LOAVES

Steps:

• Oven Temperature 190ºC.Grease 6 x 10 x 6cm mini loaf tins. Sift the dry ingredients into a large bowl. Place the egg whites and salt in a second bowl and whisk until foamy, then add this mixture and the butter to the dry ingredients.Add berries and orange juice and fold in. Spoon the mixture into the prepared tins and bake for 20 to 25 minutes, or until firm in the centre.Remove from the oven, allow to cool completely.For the icingWhisk together the icing and water.To serve Drizzle with icing and serve immediately.Text and image:FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor's Weekly newsletter.

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 LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

RHUBARB-BERRY MINI LOAVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease eight 2 1/2x3 1/2-inch mini loaf pans.
• Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
• Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Divide and spread batter evenly between the 8 prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 30 minutes.

HUMMINGBIRD MINI LOAVES

Steps:

• Heat oven to 350ºF.
• Drain pineapple, reserving 1 cup juice. Add reserved juice to dry cake mix, dry pudding mix, cinnamon, eggs and oil in large bowl; beat with mixer until blended. Add crushed pineapple, bananas and nuts; beat just until blended.
• Pour into 5 mini foil loaf pans sprayed with cooking spray.
• Bake 40 min. or until toothpick inserted in centers comes out clean. Cool completely.
• Beat cream cheese, milk and sugar in small bowl with mixer until blended; drizzle over loaves.