Seems like suddenly it is spring. I cannot be more relieved. Since it is Alberta, I will remain pessimistic until I see leaves on trees and green grass, but I think there is a glimmer of light at the end of the tunnel.
This inspired me to try out a brighter, sunny recipe and since It was midnight at the time, I figured why not get an early start on breakfast.
In
Colour me Vegan there is a great recipe for raspberry lemon muffins that I just had to try. Unfortunately, I broke a very important cooking rule.. I skipped pre-prep. I made my batter, had my oven heated and ready to go and turn to grab my muffin pan and to my surprise; it is nowhere to be seen! I searched everywhere and I am sure my neighbors were wondering what the hell I was doing smashing pots and pans in the middle of the nigh. Gone, gremlins got it.
So, with my batter ready, I had to improvise and made a loaf. I should have went with my instinct on the timing and temperature, but I didn't and the the end result was classic 'oven too hot syndrome' Little dry on the outside and a little too moist on the inside. Ah well, I am the only one eating it, so it is not the end of the world. The important this is that this recipe is seriously good.
Raspberry-Lemon Loaf
- 1 small container of vanilla yogurt
- 1/2 cup of milk (I used sunflower)
- 3 Tbsp canola oil
- Juice from 1 lemon
- 1/2 tsp lemon extract
- 1 1/2 cup of whole wheat pastry flour
- 3/4 cup of sugar (I used white granulated)
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp lemon zest
- 1 cup fresh raspberries
Preheat the over to 400F (375F if you make a loaf) Mix together the wet ingredients and set aside. Mix the dry ingredients in a large bowl. Pour the wet into the dry ingredients and stir until it is just combined (Lumpy batter is fine. Over mixing muffin batter is bad, don't do it!).
Fold in the raspberries (Note: While making this in the middle of the night, I was sure it said two cups, so I used about a cup and a half of raspberries and then a handful of mixed berries. This may be another reason why my end result was a little too moist in the middle! Lesson learned? Only to read recipes twice. I will cook in the middle of the night forever)
Pour into a greased muffin / loaf pan. If cooking muffins, bake for 20 - 25 minutes. If cooking a loaf, this will be trickier. Start with 30 minutes, then you will have to watch it. Mine ended up taking about 50 minutes in total, but that included taking it out of the oven at 30 minutes thinking it was done, then remembering to check with the toothpick 15 minutes later, realizing a mistake was made and throwing it back in the oven.
I am amazed something edible came out of this, but obvious it was not the recipe's fault. Totally my fault this time.
I love to put brown sugar mixed with a bit of cinnamon on top of muffins, so if you are OK with extra sugar, go for it!
Makes 12 muffins or 1 loaf.
The book includes the nutritional info, so make sure to grab the book, or send me an email and I can get it to you. Red foods are rich in anthocyanins and lycopene (and plenty of other nutrients) and they have been linked to lowering the risk of cancer, aging and neurological diseases, inflammation, diabetes and bacterial infections. If that isn't enough for your to try... how about this - it tastes awesome! Nuff said.
Other red foods:
Red pepper, Berries, Beets, Red miso, Red quinoa, chard, tomatoes, water melon, red lentils, Apples and many more.
Ways to increase red foods in your diet:
- Add apples, red pepper, tomato to salads
- Eat tomato salads
- add red lentils or tomato paste to soups and stews
- Add red berries to cereal or smoothies
- Drink red berry juices or tomato juice
- Keep apples at your desk
This is a fabulous red recipe, but could be considered a yellow one too. Really brightened up my Monday morning. The only thing to make this morning complete was to have a little pig time.
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| Prince Henry, chilling like a villain and looking a little pissed that I am not sharing! |
