Tuesday, June 23, 2009
Berry Yummy Treats
I have two very summery and very deliciously berry recipes to share with you. On Father's Day B's sister made an incredible Blackberry Limeade that inspired me to use up the berries I had in my own refrigerator to concoct something similar. And it was so easy and fast a tasty that you should do the same thing.
For some reason I keep buying lots of fruit at the grocery store and it keeps going bad in much less time than I'm used to (THIS is what happens when you no longer get to shop at Wegmans!) so I've been making all kinds of things that require mushy fruit.
So I took the leftover raspberries and blackberries that I had, blended them with water, strained the seeds, added the juice from the five lemons that were in the fruit bowl and kept adding sugar and water until everything tasted right. Voila! It's heavenly. Not to mention that it's never even occurred to me to turn the fruit on my counter into a summer drink before, so that was kind of exciting as well.
As for the muffins, I've been trying to modify the basic blueberry muffin recipe from How to Cook Everything to make it a little healthier but also taste good and I've finally got it. This was my third batch in about a week, but the second batch went to the neighbors so we could introduce ourselves, so we haven't been eating only muffins.
The new recipe tastes amazing and because they utilize half whole wheat flour and an alternative sugar source, they don't spike your blood sugar the way regular muffins do. You can have one... or three... for a snack and not feel like you just snacked on a disguised cupcake.
Modified Blueberry Muffins
3T melted butter
1C white flour
1C whole wheat flour
1/2C Agave Syrup (comes in a squeeze jar and can be found in the natural foods section of your grocery store)
3t baking powder
Preheat oven to 400 degrees
Mix together dry ingredients in a bowl.
Beat together the egg, milk, butter, & Agave syrup in a separate bowl.
Pour the wet ingredients into the dry and stir swiftly stopping as SOON as the dry ingredients are moistened. (This step is important in avoiding dense muffins)
Add the blueberries and stir only enough to incorporate.
Put into muffin tins
Optional: I add a little sprinkle of brown sugar on the top of every muffin to give a small, crunchy topper to the muffins. Plus, the muffins themselves are not that sweet and this little bit of sugar is a nice balance in your mouth.
Bake for only 15 minutes, let rest for 5 minutes, remove from pan.