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The Sweet Stuff- Blueberry Muffin Bread Pudding and Meyer Lemon Pudding

Posted Feb 12 2012 9:00pm

The Galley Gourmet’s Meyer Lemon Pudding (No modifications necessary, it was easy and delicious!) Serves 6
3/4 cup granulated sugar
1/4 cup cornstarch
2 1/2 cups whole milk
3 extra large egg yolks, lightly beaten
2 tablespoons finely grated Meyer lemon zest (or 1 tablespoon lemon zest + 1 tablespoon orange zest)
1/4 teaspoon kosher salt
1/2 cup freshly squeezed Meyer lemon juice (or 1/4 cup freshly squeezed lemon juice + 1/4 cup freshly squeezed orange juice)
2 tablespoons unsalted butter at room temperature

In a medium saucepan, whisk together the sugar and cornstarch. Add the milk, egg yolks, zest, and salt and whisk until smooth. Cook over medium heat, stirring frequently at first and constantly toward the end, until thickened.

Remove the pan from the heat and stir in the citrus juice and butter. Place a fine mesh sieve over a large bowl and pour the mixture through the strainer. Divide the mixture into 6 serving dishes and let cool to room temperature. Refrigerate, loosely covered (tightly covered will trap too much moisture, making a watery pudding) for at least 3 hours and up to 3 days. Serve chilled by itself or with lightly sweetened whipped cream.

Blueberry Muffin Bread Pudding
2 eggs
3/4 c. sugar
3 c. low-fat milk
1 c. heavy cream
1/2 c. unsalted butter, melted
1 tbsp. vanilla
1 tbsp fresh grated lemon zest
1 tsp cinnamon
¼ tsp. nutmeg
8 oz. stale low fat blueberry muffins
½ cup fresh or frozen blueberries (optional)

Bread Pudding: Combine eggs, sugar, milk, cream, melted butter, vanilla, lemon zest, cinnamon, and nutmeg in a bowl; whisk to blend well. Arrange the muffin pieces in a lightly greased 4-quart baking dish and pour the mixture over muffin pieces, let stand, turning muffin pieces as necessary, until soft and saturated, about 20 minutes. Preheat oven to 350 degrees. Bake uncovered until the custard is set and top is lightly browned, about 45 minutes.

Bleu Rosemary’s Low Fat Whole Wheat and Flax Blueberry Muffins
1 cup non fat milk (cow or nut)
1 large egg, lightly beaten
¼ cup raw honey
¼ cup naturally sweetened applesauce
1/2 teaspoon pure vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
3 tbsp ground flax
4 tsp baking powder
¼ tsp nutmeg
½ -1 tsp cinnamon

1 1/4 cups fresh or frozen blueberries (If using frozen blueberries, do not thaw before adding them to the batter)

Blueberry Muffins: Preheat oven to 400 degrees F (Position rack in center of oven. Butter or line 12 muffin cups with paper liners).

In a large measuring cup or bowl whisk together the milk, lightly beaten egg, honey, applesauce, and vanilla extract.

In another large bowl whisk together the flour, flax, baking powder, and salt. Remove 1 tablespoon of the dry ingredients and toss it with the blueberries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Gently stir in the blueberries. Do not over mix the batter or your muffins will be tough and dense. 

 Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake for about 15 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.
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