Five Ingredient Mini-Quiches
One of my favorite breakfast and lunch treats - miniaturized and made in a muffin tin.
Even more baking! Because we can.
The holiday weekend has come to a close, and for us it was a great one! We moved back into our bedroom upstairs. We went berry picking at Sauvie Island and paid $2 PER POUND for as many berries as we chose to bring home (about 7 lbs., in case you were wondering). And then we made those berries into all kinds of things.
I made two kinds of jam, which will be appearing on this blog at a later date. I also made a marionberry pie, which will not be appearing on this blog because it was pie soup, despite the fact that I cooked the filling before baking it. Even though my pie soup is delicious, I am still a little grumpy about the pie not setting up. I’ll just have to get some more marionberries and try again.
In the meantime, this is what we did with the blueberries:
Well, one of the things, anyway. Buckle up. There are many more berry recipes to come this week.
Here’s what you need:
2 tbsp. vegetable oil
1/2 cup sugar
1/2 cup milk
1 Tbsp. white vinegar
1 teaspoon vanilla
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh blueberries
For the glaze:
1 Tbsp. milk or cream
About 1/4 cup powdered sugar (this will vary based on what dairy product you use)
Preheat your oven to 375 degrees Fahrenheit.
In a mixing bowl, whisk together the oil, sugar, egg, milk, vinegar and vanilla.
In a separate bowl, stir together the flour, baking powder and salt. Fold into the liquid ingredients in as few stirs as possible (try to keep it under 10). Add the blueberries last.
Spoon into a well-greased donut pan, filling the cavities all the way to the rim. Bake for about 14 minutes.
Allow to cool COMPLETELY before glazing – they can’t even be a little warm or the glaze will melt and run right off the sides. Make the glaze by using a fork to stir the powdered sugar into the milk or cream. It should be about as thick as pancake syrup – runny enough to be poured, but thick enough to have some surface tension. Dip the donuts in when they are totally cool and allow the glaze to set up for a few minutes before enjoying.
Adapted from Weelicious.