Archives for August 2019

Copycat Recipe for Entenmann’s Single Serve Crumb Coffee Cakes.

Every time I go grocery shopping at Publix I can’t walk down the first aisle without going by all the baked goods and pastries. I always see the stack of boxes in the middle of the aisle of Entenmann’s Single Serve Crumb Cakes that are individually wrapped. Then if I go a couple more feet I have to walk by the Publix bakery which make their own version of mini crumb coffee cakes too. They always look so delicious but I try not to buy them because I always say to myself that I can make those at home and for cheaper.

The problem was I didn’t have the pan to make them exactly like them but I finally bought one. I used a muffin top pan because they are very shallow. The muffin top pan works perfect for creating mini round crumb coffee cakes.

There are different size muffin top pans out there some are 6 hole pan and some are 12. For these I used a 12 hole muffin top pan. The recipe made about 9 mini coffee crumb cakes.

The batter is a little thick and sticky so it takes a little effort to smooth the batter down in the pan, I used a rubber spatula to spread it out evenly.

Copycat Entenmann's Single Serve Crumb Coffee Cakes

 

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Ingredients

• -TOPPING-
• ⅓ cup + 1 tablespoon all-purpose flour (sometimes I need a little more)
• 2½ tablespoons granulated sugar
• 2½ tablespoons packed brown sugar
• ½ teaspoon ground cinnamon
• 2½ tablespoons butter, melted (I used salted)
• -CAKE-
• 2 tablespoons butter, softened (I used salted)
• ½ cup granulated sugar
• 1 large egg
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• ½ cup sour cream
• ½ teaspoon vanilla extract

Instructions

1. Make the topping first. In a small mixing bowl mix flour, sugar, brown sugar, & cinnamon together. Add melted butter & mix until dry crumb mixture forms. If it's not very crumbly add in a little extra flour.
2. Preheat oven to 350 F. degrees. Grease 1 muffin top pan.
3. Make the cake batter: In a mixing bowl stir butter & sugar together. Add in egg. Mix sour cream & vanilla in. In another bowl sift flour, baking powder, & baking soda together.
4. Add flour mixture to the sour cream/liquid mixture & mix until smooth.
5. Spoon into prepared muffin top pans, I used a spatula to spread it evenly.
6. Take the crumb topping and crumble between your fingers onto the top of each mini cake.
7. Bake for 14-16 minutes or until tops are starting to turn a slight golden brown.

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Quick & Easy Dairy Free Blueberry Muffins.

We were reminiscing about those Entenmann’s Blueberry Little Bites that came out in 1999. Do you remember the little white bags that contained mini blueberry muffins? Ever since then I have been wanting to make dairy free blueberry muffins and I am happy to say I finally got around to making them!

We don’t keep dairy free milk around the house but I do usually have some organic coconut yogurt that is dairy free and it turns out it works great for making muffins! I used So Delicious® Dairy Free Coconut Milk Unsweetened yogurt alternative. You can also use dairy free milk instead of the coconut yogurt. This recipe also uses vegetable oil instead of butter.

The batter will be a thick consistency. The batter should not be thin or extremely dry. You may need to add an extra tablespoon of dairy free yogurt but 1/3 cup worked fine for me. I used frozen wild blueberries from Trader Joe’s grocery store and I did not thaw them before using them, they work best frozen. Recipes makes about 10-12 regular size muffins.

Quick & Easy Dairy Free Blueberry Muffins

 

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Prep time

12 mins

Cook time

20 mins

Total time

32 mins

 

Serves: 10-12

Ingredients

• ¾ cup sugar
• ⅓ cup vegetable oil
• 1 large egg
• ⅓ cup So Delicious® Dairy Free Coconut Milk Unsweetened yogurt alternative (may also substitute with dairy free milk)
• 1½ teaspoons vanilla extract
• 1½ cups all-purpose flour
• ⅛ teaspoon salt
• 2 teaspoons baking powder
• 1 cup of fresh or frozen blueberries (if using frozen don't thaw)
• (1 Tablespoon sugar for sprinkling over muffins-optional)

Instructions

1. Preheat oven to 400 F. degrees. Line muffin pan with liners or grease pan.
2. Mix sugar, oil, egg, dairy free yogurt, and vanilla together in a mixing bowl.
3. Add in flour, salt, and baking soda and mix together (hand mix and be careful to not over mix).
4. Gently fold in the blueberries.
5. Scoop the batter into muffin pan, filling about ⅔rds full.
6. Sprinkle the tops with sugar.
7. Bake for 15-20 minutes or until toothpick inserted in the middle of one comes out clean.

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