Monthly Archives: December 2014

Morning Glory Muffin

MorningGloryMuffin

Ingredients:

  • 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

Method:

  • 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.

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Zucchini Lentil Soup

zucchiniSoup

Ingredients:

  • 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

Method:

  • 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