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I had a box of blueberry muffin mix that was a little past its expiration date, so I decided to make it this afternoon. Instead of making muffins, I decided to make it in a quarter sheet pan. It comes with a can of wild blueberries; they say to drain the berries and toss the liquid. I reduced the liquid and used it to make a glaze. I intended to drizzle the glaze on but it came out splotchy so I smoothed it over.
It's looks aren't going to win any prizes but I'm looking forward to having a piece.
I got a USA quarter sheet pan today (you can't have too many quarter sheet pans) so I decided to try it out, just to make sure it works, plus I had a box of brownie mix that has an Aug best date that I wanted to use. As I often do, I added a half cup of oats soaked in a half cup of milk. Plus, I replaced part of the oil (used walnut) with buttermilk. If those modifications don't make it a health food, then I don't know what health food is! I usually use a 9x9 aluminum pan for brownies, they baked up pretty fast in the quarter sheet pan, 25 minutes.
The USA pan is fairly heavy at one pound 12 ounces, as compared to my Nordic Ware aluminum pans at about one pound.
I've been a little lazy about posting here this week.
On Monday I made a small, easy lasagna. I made it in a pyrex baking dish. I used the no boil noodles, 2 to a layer with some overlap. Sauce was from a jar, I had some ground beef that I had cooked a couple of days prior. I used Ricotta cheese that I mixed in a little oregano and parsley flakes. I used 4 layers of noodles. When it was almost done I uncovered it and topped it with some mozzarella and finished it on the convection mode (the pan was too full to top it with the mozzarella and cover it from the outset). It came out good.
Yesterday I bought a rotisserie chicken and made tostadas and had it with brussels sprouts.
Tonight will be chicken with mashed potato, veggie to be determined.
I made the sour cream raisin muffins, a half order. I followed the recipe pretty close but using light sour cream. I used the full amount of coffee granules and spices. My raisin count was a little short because I used up the contents of an open box and didn't want to open another one just to make up the little difference. I added some mini chocolate chips just because everything is better with chocolate. Finally, I sprinkled a little maple sugar on top just prior to popping them in the oven.
Fresh from the oven, they taste good. The cloves dominate the other spices but it's not objectionable. Still, I think the cloves could be cut back a little. The coffee flavor is in the background. If I make these again I will reduce the coffee by half. The raisins go very well in the muffins. The muffins are sticking to the cupcake papers something terrible, probably due to the low fat content. If I do these again I will either grease the tins and skip the papers or give the papers a shot with cooking spray.
Overall, provided you like raisins in muffins, it's worth giving a try.
