Berry Mini Breads Recipes

Steps:

• In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

Steps:

• Combine flour, cinnamon, baking soda, and salt; set aside.
• In large bowl, combine oil, eggs, and sugar; mix well.
• Gradually add dry ingredients to creamed mixture, stirring until just moistened.
• Stir in berries and nuts.
• Spoon mixture into 2 greased and floured loaf pans.
• Bake 1 hour at 350 degrees or until done.
• Cool in pans 10 minutes; remove to wire rack; cool completely.
• **Testfor doneness-toothpick in center of bread comes out clean.

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.

Steps:

• Unfold piecrusts on work surface. Using top of a 3-inch aluminum pie tin as a template, add 1/4 inch all around and use a knife to cut out seven rounds. Make a vent in center of each round with a 1/2-inch heart-shape cutter. Set crusts aside.
• Stir together berries, cornstarch, sugar, and lemon juice in a medium bowl. Divide mixture among seven 3-inch aluminum pie tins. Top each with a crust; use fingers to crimp sides so they stop just before edge of tin. Beat egg with 1 teaspoon water. Brush crusts lightly with egg wash; sprinkle with sugar. Freeze pies 20 minutes.
• Preheat oven to 375 degrees. Bake until golden and juices are bubbling, about 25 minutes. Let cool completely on a wire rack.