Raspberry Cornmeal Muffins

 

Generally, I’m not much into specialty ingredients. If it can’t be found with relative ease at my local Fry’s or Trader Joe’s, I tend to feel I can pretty well do without it or find a reasonable substitute. We don’t need no hifalutin’ muscovado sugar, soy flour, or buffalo yogurt around here, thankyouverymuch. Especially here on the blog, I like to feature recipes that don’t require excessive effort, whether in techniques used, time spent, or ingredients called for. (And I tend to roll my eyes and click right past when other food bloggers post recipes that want you to track down some vegan hemp matcha flax milk. Ain’t nobody got time for that, and the 2% in my fridge will work just fine.)

But today I’m going to make a small exception to my no-specialty-ingredients policy, because my muffin world was recently rocked by the discovery of whole grain medium-grind cornmeal. (Yes, when you make muffins as often as I do, you can legitimately claim to have a “muffin world.”) My dear husband brought me back some cornmeal from the U.S. to Germany when I couldn’t find any here, and lo and behold, it was whole grain medium-grind–something I had never heard of before, since I always buy the cheapo generic 89-cent cornmeal.

Bob’s Red Mill…the FANCY stuff

When I used this semi-specialty ingredient to make the Raspberry Cornmeal Muffins featured here, I fell in loooooove with the result. The grittier texture it yields might not to everyone’s taste, but I found it super hearty and satisfying, like the kind of cornbread the pilgrims would have had at the first Thanksgiving before we got all technologified with grinding our cornmeal into powder.

Come to find out, there is also a difference between whole grain cornmeal and “regular” cornmeal not labeled as whole grain. As a nutritionist, I’m embarrassed to say I’ve never really given whole grain corn much thought, but it stands to reason that, just like with any other grain, when the bran, germ, and endosperm of the corn are left intact, the corn will be more nutritious. Therefore, whole grain cornmeal contains more fiber and B vitamins than non-whole grain. Bonus! Awesome taste and texture PLUS better nutrition. And some mega-tasty muffins to use it in.

So there you have it…not too crazy a special ingredient, but maybe a fun one to give a try. After all, the Bob’s Red Mill brand seems to be sold in most mainstream U.S. grocery stores, so I imagine whole grain medium-grind cornmeal won’t be too tough to find if you want to try using it in these summery, bursting-with-berries muffins. When you taste them fresh out of the oven with a schmear of butter and a sprinkling of cinnamon-sugar, I think you’ll agree they’re worth it.


Print Recipe
Raspberry Cornmeal Muffins
Medium-grain whole wheat cornmeal gives these summery, bursting-with-berries muffins their hearty texture.
Course breakfast
Servings
muffins
Course breakfast
Servings
muffins
Instructions
  1. Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking spray.
  2. In a large bowl, combine all-purpose flour, whole wheat flour, cornmeal, salt, and baking powder.
  3. Make a well in the center of the dry ingredients and add melted butter, eggs, honey, sugar, yogurt, and milk, stirring to combine. Gently stir in frozen raspberries.
  4. Divide batter among the prepared muffin cups and bake 18-20 minutes.
Recipe Notes

A Love Letter to Food Original Recipe

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Peanut Butter Apple Baked Oatmeal

After you’ve been grocery shopping in Germany for a few weeks, you begin to realize that there are numerous food items European supermarkets simply do not sell that American shoppers take for granted as regular possibilities. Chocolate chips, brown sugar, vanilla extract, and corn meal are all examples of foods that seem standard to my American mindset but are absent from all but the most specialized German grocery stores. (They all, for some reason, also seem to have to do with baking…why?) If you go looking on online message boards for answers to this culinary conundrum, you will inevitably come across the TOP most discussed edible scarcity for Americans living, eating, and shopping in this country: PEANUT BUTTER. No peanut butter cookies, chocolate-peanut butter ice cream, peanut butter-filled pretzels, and no floor-to-ceiling, chunky vs. smooth, Skippy/Jif /Peter Pan peanut butter section at the grocery store.

Some of these people online are VERY worked up about the peanut butter desert that is the European continent. (Now I think I know how Australians feel about Vegemite.)

So when my mom asked if there was anything I wanted her to bring from the U.S. on her recent trip here, peanut butter was at the top of my list. When she pulled it from her suitcase two weeks ago, I all but held it close to my face and whispered “sweet cream of the humble legume, I shall preserve thee as long as I am able.” I mean, let the record reflect that I didn’t.

Then, the next week, I saw peanut butter for sale at the grocery store. Ha!

This peanut butter sighting was, of course, awesome, but because it was certainly not a familiar brand and I frankly have some doubts about how authentic it could be when it’s only been in this country a pretty short time, I’m still spreading my American peanut butter stash as thinly as possible. Since my precious jar arrived, I have rationed it out into three peanut butter sandwiches, one or two dips of a pretzel, and this, one of my very favorite breakfasts, Peanut Butter Apple Baked Oatmeal. (And yes, this is the fourth baked oatmeal I’ve featured on the blog…because baked oatmeal is the BEST for a breakfast that’s make-ahead, tends to use only one bowl and one pan, tastes delicious, is super forgiving no matter what you put in it, and is usually healthy.) This peanut butter apple version is no exception.

With whole grain oats, plenty of apple, minimal sugar, and low-fat milk, it’s a winner of a breakfast that also serves to remind me that every time I eat an apple with peanut butter, I go, oh yeah! These are so good together–why don’t I eat this combination more often?

Totally worth using up half a cup of my treasured peanut butter supply. Try it out and I think you’ll agree.

P.S. For the record, I have not seen any horse meat for sale here, either…which I mention not because I WANT any, but because I had read online that it was a normal grocery store item in Germany. You’re safe for now, horsies!

Print Recipe
Peanut Butter Apple Baked Oatmeal
Instructions
  1. Preheat oven to 350 degrees. Spray an 8 x 8 baking dish with cooking spray.
  2. In a large bowl, mix dry ingredients: oats, brown sugar, salt, cinnamon, and baking powder. In a smaller bowl, combine milk, egg, applesauce, and vanilla. Add wet ingredients to dry and mix. Add peanut butter and mix again until well distributed. Finally, add diced apples and stir to incorporate.
  3. Pour into prepared pan and bake 35 minutes or until the top is golden. Let sit at least 5 minutes before serving, or, to make ahead, cool completely, refrigerate, and serve in the morning reheated with a splash of milk.
Recipe Notes

Adapted from Two Peas and Their Pod.

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White Bean Hummus

White Bean Hummus

We need to talk about beans. If I’ve never mentioned it before, allow me to say right now, standing tall with my hand over my heart, that I believe beans may be the perfect food. I say this not only because it will earn me points with other nutrition professionals (though they are pretty unanimously also in love with beans, as far as I’ve seen), but because beans are…

– High in fiber

– Low in fat

– Plant-based protein

– High in iron

– Super versatile

And, if you ask me, they taste pretty darn good, too. So I generally try to include them in my diet on a frequent basis. Casseroles, soups, tacos, salads, and even certain pasta dishes are great food items to drop some beans into. And I do mean that literally, not euphemistically.

White Bean Hummus

Lately I’ve been on a homemade hummus kick, but since I balk at buying any actual tahini (have you ever bought tahini? You have to buy like gallon at a time and it’s hella expensive!) I’ve been experimenting with recipes that don’t call for it, like this garlicky version with plenty of my dear wonderfood, beans! With two full cans of cannellini or Great Northern beans, this recipe makes a big batch, perfect for sneaking off into a closet with the bowl clutched to your bosom so no one else can eat it. I mean, for parties. PARTIES is what I meant to say.

White Bean Hummus

Seriously, though, this white bean hummus is my new favorite snack/appetizer/side. Even though I’ve scoffed in the past about how hummus and pita chips is everyone’s go-to, last-minute, classier-than-chips potluck contribution, the deliciousness of this version kicks it up into “bring this any time” territory. Mild white beans mixed with punchy garlic, lemon juice, cumin, pepper, and parsley creates the perfect edible yin and yang.

And finally, because beans didn’t have their own theme song, here is Brak from the ’90s Cartoon Network show Space Ghost to sing you a very special tune about them:

 

 

Print Recipe
White Bean Hummus
Mild white beans mixed with punchy garlic, lemon juice, cumin, pepper, and parsley make for a uniquely delicious hummus!
Course Appetizer, snack
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Course Appetizer, snack
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Instructions
  1. In a small saucepan, cook garlic in olive oil over medium heat until garlic begins to brown. Remove from heat. With a slotted spoon, scoop garlic into the bowl of a food processor.
  2. To the food processor bowl, add drained beans, lemon juice, cumin, parsley, salt, pepper, and cayenne. Process until smooth.
  3. Carefully pour in reserved olive oil while the machine is running and process until well incorporated.
  4. Serve immediately or store refrigerated in an airtight container. Enjoy with pita chips or fresh veggies!
Recipe Notes

Adapted from Bush's Beans.

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Spiced Applesauce Bread

Spiced Applesauce Bread

It’s spring break in our household, and in true spring break tradition of lazy days at home (not true spring break tradition of topless in Mexico, if that’s what you were expecting), my kids and I have mostly been hanging out with friends in the neighborhood, lounging around, and enjoying leisurely time on blankets at parks.

resting at the park

And today, as a last hurrah since it’s Friday of our break, we went out to lunch at a ’50s diner, where my kids were FASCINATED by the concept of a jukebox at the table.

kids jukebox

“What IS this ancient artifact?”

With the extra time on our hands, we’ve been able to enjoy some special breakfasts as well, from baked goods to scrambled eggs. (Yes, scrambled eggs is a special breakfast in our house because of how much I can’t stand cleaning the sticky web of egg remnants off my nonstick pan.) As for baked goods, this spiced applesauce bread is a perennial favorite.

Spiced Applesauce Bread

It’s a no-frills breakfast or brunch item that uses a whopping 1 and 1/4 cups of applesauce, an entire grated apple, and half whole wheat flour to make it healthy, and vegetable oil and plenty of aromatic spices to make it tasty. I’ve been making it for years, and it’s a great stand-by recipe for your bread arsenal. Give it a try for your next weekend breakfast or brunch!

Spiced Applesauce Bread

And now, in true lazy spring break fashion, I’m going to stop writing and go watch a movie. 🙂

Spiced Applesauce Bread

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Spiced Applesauce Bread
A better-for-you spiced quick bread that's chock full of applesauce!
Instructions
  1. Preheat oven to 350 degrees. Grease a 9 x 5-inch loaf pan. In a large bowl, mix applesauce, brown sugar, vegetable oil, eggs, and milk.
  2. In a separate bowl (or the same bowl, if you want to be lazy like me), mix all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice. Stir with wet ingredients until just combined.
  3. Using a cheese grater, grate peeled apple directly into bowl, then stir briefly to incorporate. Pour batter into prepared loaf pan and bake 60-65 minutes.
Recipe Notes

Adapted from Allrecipes.com.

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Almond Milk Nutella Pudding

Nutella pudding

Are you a milk drinker? If you are, how much milk do you drink a day? If you’re not, how much dairy do eat in a day?

At last year’s Nutrition and Health Conference in Denver, I heard a fascinating talk from Walter Willett, Department Chair of Harvard’s School of Public Health, about how much dairy we all actually need on a daily basis. The marketing messages we grew up with that milk “does a body good” and to get “3 A Day” servings of cheese, milk, or yogurt may have been simply that: marketing. Willett’s conclusion, based on numerous studies, was that one serving of dairy a day is probably plenty for most adults. We do of course need to be mindful of consuming enough calcium and vitamin D overall, but as an animal product, dairy has a pretty high calorie and fat price tag for the delivery of these vital nutrients.

While there’s still more research to be done on the merits (or pitfalls) of eating lots of dairy, and what fat percentage to choose when we do, since hearing Willett’s talk I’ve tried to simply become more conscious of how much dairy I consume daily. It’s led to the discovery that I’m a bit of a dairy-oholic. While drinking straight milk frankly grosses me out, my daily cheese/yogurt/ice cream consumption can overstep its bounds even before lunchtime.

Yesterday, for example… I was craving something sweet. The jar of Nutella in my pantry was seductively calling my name, but, wanting to at least maintain my illusion of refinement, I thought, what if I make something with the Nutella instead of just eating it straight from the jar like a desperate PMS-ing college student? Something like a pudding, perhaps! As I thought about my day of eating up until that point, however, I realized it had already been pretty dairy-heavy. So, while there’s nothing intrinsically wrong with dairy, would it be heretical to make a pudding without something other than regular milk, thereby cutting some fat and calories? Could it turn out creamy and delicious if you made it with, say, almond milk instead of cow’s milk?

Why yes, it could!

I didn’t miss a thing in this Nutella pudding using almond milk in place of regular dairy. When I asked my husband for his thoughts, he said it was very tasty, too, and didn’t realize it didn’t contain regular milk. (Though it should be noted that there is a small amount of dairy in Nutella itself. If you absolutely need to be 100% dairy-free, you would need to find a different chocolate hazelnut spread than Nutella–which is possible!)

So whether you need to limit dairy in your diet for some reason, or just don’t mind shaving off a few calories in your dessert, this pudding is your answer. Dollop with a dairy or non-dairy whipped topping to your preference.

Nutella Pudding

By the way, recently on one of my tours at the Halle Heart Children’s Museum where I work, I asked a group of second graders which animals provide dairy products. With utmost confidence, one kid raised his hand and shouted: “Ducks!” If duck milk ever becomes a thing, I’m gonna call it non-dairy and say you can make this pudding with it, too.

Print Recipe
Dairy Free Nutella Pudding
A Nutella pudding made with almond milk that's still creamy and smooth!
Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Course Dessert
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Instructions
  1. In a medium saucepan, whisk together sugar, corn starch, cocoa powder, and salt. Add almond milk and bring almost to a boil over medium heat, whisking frequently to break up any lumps.
  2. When the mixture begins to thicken and almost boil, turn heat to low, add Nutella, chocolate chips, and vanilla and whisk until smooth.
  3. Pour into 4 individual bowls or ramekins, or one large bowl and refrigerate for at least 1 hour. Serve chilled with non-dairy whipped topping.
Recipe Notes

A Love Letter to Food Original Recipe.

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