March 25, 2010
I love chocolate. Well, I actually love any dessert. As far as desserts go, chocolate could be worse for you. It’s healthy antioxidants, along with dark chocolate’s low sugar content, make it reasonable! Cocoa powder is fat-free and packs a punch of flavor; it’s downright healthy! Clearly I’m in the same school of thought as my friend M-; her health food is creme brulee. How? Well, there’s protein from the eggs and calcium from the cream!
However, these chocolate muffins are (relatively) healthy. I was walking through the hallways of my school when an intense craving for a chocolate-chocolate muffin hit me. Our school sells Sara Lee muffins which are huge, oily, and about 500 calories each. Dunkin Donuts sells delicious ‘muffins,’ but in reality those baked goods are more like cake. Instead, I pulled out flour, cocoa powder, and chocolate chips as soon as I got home and got to work. A little tweaking resulted in a healthier muffin that was still chocolaty and indulgent. What’s more, they have my brother’s stamp of approval, which is no small matter, I assure you.
November 11, 2009
As fall comes around, I start to get really excited about the apples and pumpkin just waiting to be baked. I dream of pumpkin pies, apple crisps, and other classic desserts. I also start school, which makes it very difficult to transform any of these dreams into reality. I went apple picking a total of zero times this fall, and didn’t even have time to carve a pumpkin.
However, I have diligently squeezed in time to make a few fall-themed goodies. I am a pumpkin lover (we have about 4 giant cans in our pantry right now), so I will add pumpkin to everything! My first experiment was chocolate pumpkin cream cheese swirl muffins. Whew, that’s a mouthful. I actually made these low-fat, and was not one-hundred percent happy with the texture. They were a tiny bit dry. I think adding more pumpkin (or more fat, if you want to) would easily solve this. The taste, on the other hand, was delicious, and they looked so pretty!
September 29, 2009
It’s hard to find time to bake when school is in session. Or to do anything else for that matter. I have a couple of blog entries that I want to put up, and I haven’t gotten to any of them. Actually, right now I should be tackling the mountain of homework I have. Shhh, don’t tell…
Anyways, I carved out an entire Sunday to tackle my first Daring Baker’s challenge: puff pastry vols-au-vent. The September 2009 Daring Bakers’ challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook Baking With Julia by Dorie Greenspan.
August 26, 2009
Along with baking, I really like to make breakfast. However, once school starts, Sunday mornings are the only time I can ever do that, and usually even that doesn’t work because I’m too busy catching up on sleep! So, in the last days before school starts, I’m trying to fit in my breakfast making. =]
We had 1 pint of raspberries from our farm share, and I knew if I wanted to make anything with them, it had better be made fast! In my house, any fruit left out on the counter is gone in a couple of hours unless specifically claimed. Actually the worst is grapes. A whole bunch of grapes can be eaten in an hour. My mom takes to hiding them in her room if she wants to save some…
Anyways, I wanted to use the raspberries, and what sounds better for a summery breakfast than raspberry lemon muffins? These were delicious. Because they weren’t sickeningly sweet, they were perfect for breakfast, and light enough to have two or three! The only thing I would change would be to add more lemon if you really love a citrusy flavor. They’re also relatively healthy, so you can start the day off well. I strongly recommend trying these muffins.
Raspberry Lemon Muffins
adapted from Allrecipes
- 1/2 cup strawberry fruit-on-the-bottom yogurt
- 2 tablespoons vegetable oil
- 2 heaping tablespoons raspberry jam (homemade by my dad!)
- 1 tablespoon lemon juice
- 1/4 cup egg-beaters
- 1/2 teaspoon lemon extract
- grated zest of one lemon
- 1 cup all-purpose flour
- 1/2 cup whole-wheat pastry flour
- 3/4 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 tsp grated lemon zest
- 10 raspberries
- powdered sugar
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a medium sized bowl, mix together the yogurt, oil, jam, lemon juice, egg-substitute, and lemon extract. In a separate large bowl, stir together the flours, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Batter will be thick. Gently stir in the raspberries. Spoon batter evenly into the prepared muffin cups.
- Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.
- Top muffins with powdered sugar and lemon zest, and garnish with raspberries.
Makes 12 muffins