It’s almost back to school so this month will be BREAKFAST MONTH. We all need a simple and fast breakfast. So why not make this delicious Raspberry Lemon Mini Breads? The lemon flavor will wake you up and the Raspberry is just a great way to eat fruit in the morning!
So here in Texas, school starts at the end of August. With the first day of school, I always try to make something special for my boys to get them excited for the new year. I noticed that the first day of school always brings different emotions for different families:
- Kids are happy and mom’s happy that they’re back in school. Great combination!!
- Kids are happy to go back, but mom’s sad they won’t be home. At least one of you is happy!
- Kids are sad to go back, but mom’s happy they’re back at school again. Off you go, kids!
- Kids and moms are sad that school is starting again. Sad face all around!
Which category are you? I’m number 4. I love having my kids at home. Yes, it’s a lot of work and yes, it’s not always peaceful, but it’s just nice not to rush to make breakfast and to make lunch. It’s a very slow pace and the best part? I can hug them anytime of the day!! ( I’m a hugger 🙂 )
So to shift my focus from them going to school and making me sad, I am focusing on breakfast. Easy breakfast. This mini bread is just delicious. You can make them a day ahead and it actually keeps for about 3 days.
Instead of making them in a loaf pan, I actually made them in this Brownie Bar Pan. A few months ago I bought this pan to make brownies squares. I am an “EDGER” which just means I love eating the edge piece of my desserts. Cakes, brownies, you name it, I’ll eat the edge piece. So when I found this recipe at Mr. Breakfast, it just gives me an idea of using the pan for another recipe!
Now this pan might be cute and all, but it is not easy to grease!! It’s different than greasing a loaf pan. So what I do is I put little dollops of butter on each square of the pan. And then with my pastry brush, I greased away all the sides of the pan.
I learned this the hard way so I am sharing another tip with you. When I grease and flour other pans, like the 9×13 pan or bundt pan, I usually sprinkle a few tablespoons of flour on my pan and then shake, shake, shake until it coats all of the surface. The first time I tried this recipe, I used a spoon to sprinkle the flour but it just left a blob and it was hard to make it coat all the squares. So I thought there has to be an easier way to do it and a strainer came to mind! Using a strainer is just like dusting the pan with the flour and it was more distributed and a lot easier to shake of the excess. I love it when I discover something new on this baking adventures of mine!!
As you read the first part of the recipe, it has the directions on making the simple syrup. Please, please, please, do not skip this step. The syrup will keep the bread moist and the burst of orange is just perfect as you bite into the bread. Mmmmm…..
After 30 minutes in the oven, lather on the simple syrup on top. And then after another 15 minutes, you take it out of the pan and brush the sides. When you have the first bite, you’ll see why the syrup makes this mini bread a great breakfast recipe for your family.
Tips on making this Raspberry Lemon Mini Bread :
- DO NOT USE COOKING SPRAY. The cooking spray makes the sides wet and sticky and not the good kind of sticky. It does take a few minutes but the result will be worth it!
- Cut the raspberries in half and then quarter. If you leave them whole, it would weigh down the batter and it’s too big of a bite for a mini bread.
Happy Baking!!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
12 mini bread
|
- 1/2 cup fresh squeezed orange juice
- 1/2 cup sugar
- 2 cups flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup milk
- 2 tbsp lemon juice
- 1 tsp vanila extract
- 1/2 cup butter, softened
- 1 cup sugar
- 1 1/2 tbsp lemon zest
- 2 eggs
- 6 ounces fresh raspberries, cut into small pieces
Ingredients
Orange Syrup
Raspberry Lemon Mini Breads
|
|
- In a small sauce pan, whisk together sugar and the orange juice. Cook over low to medium heat for about 3 minutes until the sugar dissolves. Set aside.
- Preheat oven to 350 degrees Fahrenheit. Butter the loaf pan. Using a small strainer dust the pan with flour so it is well coated. Tap away excess flour. Do not use cooking spray.
- In a medium bowl, mix together the flour, baking powder, baking soda and salt. Set aside.
- In a small bowl, mix the milk, lemon juice and vanilla extract.
- In a stand mixer, beat the butter and sugar until fluffy. Add the lemon zest and mix again.
- Add the eggs one at a time and mix thoroughly after each one. Take out of the stand mixer.
- Using a spoon, add half of the flour mixture and half of the liquid mixture. Gently mix together until combined. Add the other half of the flour and the liquid and gently mix again. Pour the raspberry and again mix gently until it is evenly mixed.
- Fill the loaf about 3/4 of the pan. Bake for 30 minutes. After taking out of the oven, let cool for 5 minutes. Brush the top with the simple syrup. Leave in the pan for another 15 minutes.
- After another 15 minutes, take the mini breads out from the pan. Brush the sides with the simple syrup.
Adapted From: Mr. Breakfast
