Monday, March 7, 2011

Baked Long Johns

So I saw this recipe in my recent issue of Healthy Cooking magazine, and I was intrigued. Supposedly they are similar to something you can buy at Speedway SuperAmerica gas stations?? Huh? Never heard of it, but they looked amazing and worth a try.

I mixed up the batter, and was surprised to find that they tasted suspiciously like the muffin recipe I frequently use. I couldn't wait to see what they turned into. We decided when they came out of the oven that they are a cross between a muffin and cake. Less sweet than a muffin, more dense than a cake. And really, really good! The original recipe called for chocolate frosting, but we are lemon lovers in these parts so I also whipped up some lemon glaze to drizzle on a few. I liked those the best. To change these up you could add blueberries to the lemon glazed, or mini chocolate chips to the chocolate glazed. Mmmm, mmm.

Baked Long Johns
adapted from Healthy Cooking magazine

2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
2 eggs
3/4 cup skim milk
1 T. butter, melted
1 tsp. vanilla extract

Preheat oven to 325. In a bowl, combine the flour, sugar, baking powder, salt, and cinnamon. In another bowl, whisk the milk, eggs, vanilla and butter. Stir into the dry ingredients just until moistened.

Spoon batter into eight 4 1/2x2 1/2x1 1/2 inch loaf pans coated with cooking spray. Bake for 18 minutes or until golden brown. Remove from pans and cool.

Chocolate Glaze:
3/4 cup semisweet chocolate chips
1 T. butter
4 1/2 tsp. skim milk

In a microwave safe bowl, melt the chocolate chips and butter. Stir in the milk until smooth. Dip tops of cakes in the glaze.

Lemon Glaze:
Powdered sugar
lemon juice

Mix 3 parts powdered sugar to 1 part lemon juice, adjusting until you get the desired consistency. Spoon glaze over cakes.

1 comment:

  1. ummm the lemon would also be our favorite around here!



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