Pamela made some wholesome blueberry muffins today --- thought we'd share the recipe!No sugar - just pure honey & blueberries for sweetener! If you must, smother those muffins with some real butter!
Blueberry Oatmeal Muffins
Wet Ingredients:
2 cups rolled oats
2 cups milk
2 eggs
2/3 cup honey
2/3 cup canola oil
Dry Ingredients:
2 cups whole wheat pastry flour
2 teaspoons baking powder
1 teaspoon soda
1 ½ cup blueberries
Combine wet ingredients using wire whisk.
In separate bowl, mix dry ingredients.
Add both mixtures together. Gently stir in blueberries.
Pour batter into greased muffin cups, or cupcake paper
Bake 400 degrees for about 20 minutes or until lightly browned.
*** Pamela did the following substitutions:
½ white flour, ½ wheat flour
2 cups of blueberries
Yum!!!
ReplyDeleteThanks to her mommy she's becoming quite the cook and seamstress.
The babe's asleep and hopefully i can get this to you before she wakes. Here goes:
ReplyDeleteMANGO PLUM CRISP
Filling
3 mangoes(aprox. 2.5#)
peelind, pitted, cut i/t 3/4" cubes
2 black plums, pitted cut in 1/2" wedges
3T lime juice
1/3 cup natural raspberry jam
1/4tsp vanilla extract
Topping
1c rolled oats
1/4 c unbleached all-purpose flour
2tsp falxseeds (optional)
1/4 c sliced almonds
1/8 tsp salt
1/4 c light agave sweetener/honey/maple syrup
heat oven to 375F and grease 8" square pan.
combine mangoes, plums, lime juice, jam, and vanilla. Turn into prep'ed dish and spread evenly.
Stir together topping ingredients; Using a fork to gently work in the sweetener till uniformly moist.
Spread topping on fruit and, using fork, pat it into an even layer.
Bake til topping is browned and firm, about 30 minutes.
Sooo yummy! We just had some cold outta the fridge as soon as we got home! I used lemon juice and some other berry jam. Still good but I'd recommend the lime. I think it would compliment the fruit better.
Hope you try it for yourself. Enjoy.
Here's the link to the site I mentioned. The babe just woke, so...computer time is over for a spell. Check it out when you have a chance. There's sooooo very much to absorb. I really love it.
ReplyDeletehttp://higherupandfurtherin.blogspot.com/
---valerie
Turkish Cuisine: Kırmızı Mercimek Çorbası (Red Lentil Soup)
ReplyDeleteI think every Turkish housewife knows how to make this soup, although each region of the country has its own little twist to the recipe. It has a particular taste that can only be achieved by adhering to it precisely, so don't be tempted to add another vegetable or a little bit of this and that. It just won't be Turkish Red Lentil Soup anymore.
We like to make this during the autumn season. It is so quick and easy. The veggies do not have to be chopped fine since they are blended later AND it is another kid-friendly dish.
If you make it and enjoy it, DO share with us. Pictures are always welcome.
Kırmızı Mercimek Çorbası
(Red Lentil Soup) yields 6 to 8 servings
Ingredients:
1 medium onion peeled and diced
1 medium potato peeled and cubed
1 medium carrot chopped in rounds
1/2 cup dry rice
3/4 cup dry red lentils
2 tablespoons tomato paste
approx. 6 to 8 cups water
1/2 teaspoon cumin
1 teaspoon crushed red pepper (you can use 2 t chili powder instead
but it will alter the taste slightly)
salt/pepper to taste
Sauce Ingredients:
1 lemon
1/2 cup real butter
1/4 cup olive oil
2 to 3 teaspoons paprika
Instructions:
Saute onion in oil in a large pot.
Add next six ingredients.
Fill pot of veggies half full with water.
Bring to a boil, cover and turn down to simmer for 30 minutes.
As the soup thickens, add more water until the pot is almost full.
Turn off and let the soup cool.
Puree with a blender.
Add the spices-cumin, chili powder, salt and pepper.
Sauce instructions:
Melt butter slowly in a saucepan and add olive oil.
Add paprika and blend with a whisk.
Ladle soup into bowls and drizzle sauce over the top.
Serve lemon slices on the side for squeezing into the soup.
Enjoy!
Afiyet olsun.