I like some variation in the morning. Normally it is oatmeal with honey, almond milk and black pepper–yes, black pepper–try it, it tastes great! But I digress. This is about fresh blueberries in your oatmeal muffin. Good Morning never tasted so good. I have tried several oatmeal muffin recipes and I have settled on this […]
Tomato Avocado Guacamole
4 ripe avocados, seed and skin removed
2 Tbsp fresh lemon juice
1 garlic clove, grated
1 Roma tomato, finely diced
1/4 cup finely chopped onion
dash ground cumin
dash hot pepper sauce
salt and pepper to taste
Mash avocado with lemon juice and garlic in a heavy, shallow bowl
until avocado is smooth, but with just a few chunks left.
Stir in the remaining ingredients, taste, and adjust seasonings.
This image reveals a stack of bright-yellow lemons, rich in vitamin C, and a terrific additive to a wide variety of foods such as fish and salads.
This fruit also has a wide range of uses in many household activities.
When selecting lemons they should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots.
The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic.
One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
As the weather heats up, lemonade is so easy and satisfying to make and drink!
Sweeten with Stevia, Agave, grade B maple syrup or coconut sugar.
Bid on a Framable 8 x 10 photos
This looks so wonderfully easy and tasty I couldn’t pass up the opportunity
to share it with you.
Lemony Cranberry Muffins
- 1/2 cup granulated cane or coconut palm sugar
- 5 Tbs. butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
- 1 egg (or 3 Tbs. very warm water + 1 Tbs. flaxseed meal – stirred and set aside for 10 minutes)
- 3/4 cup vanilla yogurt – dairy or non-dairy (coconut or soy)
- 2 Tbs. lemon juice
- 1 tsp. pure vanilla extract
- 2-3 tsp. freshly grated lemon zest (or dried lemon rind)*
- 1 1/2 cups Jules Gluten Free™ All-Purpose Flour
- 1/2 cup cornmeal, gluten-free (I used Arrowhead Mills)
- 1 Tbs. baking powder, gluten-free
- 1 tsp. baking soda
- 1/4 tsp. salt (optional – if using Earth Balance® Buttery Sticks, omit salt)
- 3/4 – 1 1/4 cup cranberries, coarsely chopped**
Preheat oven to 400°F (static) or 375° F (convection). Line 16-18 muffin tins with muffin papers.
Beat together sugar and butter until light. Add egg (or egg substitute), yogurt, lemon juice, vanilla extract and lemon zest, beating until well mixed. Gradually stir in the dry ingredients until fully incorporated – the batter will be very thick. Fold in the cranberries.
Fill muffin cups 2/3 full and smooth tops with a rubber spatula. Bake for 20- 25 minutes, or until lightly browned and springy to the touch. Let cool on a wire rack.
Once cooled, store in a zip-top bag or in a Tupperware container.
*A note on zesting a lemon: The true “zest” of a lemon is obtained by finely grating only the yellow portion of the lemon peel by using a grater with very small holes or microplane grater. Only rub down to the white pith; do not grate the pith in with the peel, as it is bitter, rather than tart. Be sure to wash your lemons with soap and water, then dry well before peeling.
** A note about cranberries: I usually buy cranberries when in season, then freeze them. This means that I always have cranberries for those urgent recipe cravings, but it also means that I can chop them in my food processor and add to recipes without the juice staining the batter. Notice how the crumb on these lemony muffins retained its lovely yellow hue, punctuated with ruby red berries? If I had used room temperature berries, folding them in it would have left streaks of red bleeding through the batter. No less tasty, mind you, but perhaps not the color you were going for.
Copyright 2011 Jules E. Dowler Shepard
Reprinted by Permission