Monthly Archives: December 2014

Morning Glory Muffin



  • 1/2 cup sweetened flaked coconut
  • 1/4 cup sunflower seed
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vanilla flavored yogurt
  • 1/2 cup packed brown sugar
  • 1/4 cup cooking oil (canola/vegetable)
  • 1 large egg
  • 1 1/2 cups shredded carrots
  • 1/4 cup raisins
  • 1/4 cup dried pineapple pieces
  • 1 tablespoon old fashioned rolled oats


  • Pre heat oven to 375F.  Grease 12 muffin paper cases and place them in a muffin pan and set aside
  • Add flaked coconut and sunflower seeds to an aluminum tray and toast for about 5 minutes (or depending on the heat of the toaster.  Make sure you don’t let coconut brown)
  • Sift flour, baking powder, baking soda, and salt and set aside
  • In a large bowl beat egg lightly
  • Add oil, sugar, and yogurt and mix well
  • Add the flour mixture in batches and mix well.  At this point the dough will be quite stiff and you may want to use a spatula to cut into the dough to mix thoroughly
  • Add shredded carrots and mix well to incorporate.  Once carrots are added, the stick batter will become a bit soft and loose.
  • Mix in raisins and pineapple pieces
  • Spoon batter into paper cases and sprinkle with oats.
  • Bake for about 25-30 minutes or until a tooth pick inserted comes out clean.
  • Yields: 12 muffins

Note: I used an ice-cream scoop to add the batter into the muffin cups which makes it easy.  You can try walnuts instead of sunflower seeds.  You can also try with different flavored yogurt.


Zucchini Lentil Soup



  • 3 oz brown lentil
  • 1 medium zucchini (about 1 1/2 cups)
  • 1 small onion
  • 1 teaspoon cooking oil
  • 1 /34 cups vegetable stock
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon cumin powder
  • 1 1/2 cups baby spinach
  • 1/4 cup whole milk


  • Wash and place brown lentil in a bowl and cover with cold water and soak overnight or for 6-8 hours.
  • Cook lentil until three-quarter done
  • Cut zucchini into about 1 inch cubes.
  • Slice onion thinly
  • Add oil to a saucepan and add onion and sauté until translucent
  • Add zucchini and fry for a couple of minutes (about 2-3)
  • Add partially cooked lentil, vegetable stock, salt, tumeric and cover and simmer for about 15-20 minutes.
  • Add milk, cumin powder, and spinach and cook for another one to two minutes
  • Season with salt.
  • Yields: 2 bowls