Blueberry Lemon Muffins (with squash)
- * Nonstick cooking spray
* 1/2 cup firmly packed light/dark brown sugar
* 4 tbsp margarine, chilled
* 1 cup lemon lowfat yogurt
* 1 cup blueberries
* 1/2 cup yellow squash puree
* 1 egg
* 2 tsp pure lemon extract
* 1 tsp grated lemon zest
* 2 cups all-purpose flour (1/4-1/2 from wheat flour)
* 1 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt
Directions
* Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
* In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
* Add the flour, baking powder, baking soda, and salt. Stir just to combine, but do not overmix - the batter is supposed to be lumpy.
* Divide the batter among the muffin cups. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
* Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze up to 1 month.
* In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
* Add the flour, baking powder, baking soda, and salt. Stir just to combine, but do not overmix - the batter is supposed to be lumpy.
* Divide the batter among the muffin cups. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
* Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze up to 1 month.
Chocolate Chip Cookies (with chickpeas)
- nonstick cooking spray
1 c firmly packed brown sugar
3/4 c trans fat-free soft tub margarine
2 large egg whites
2 tsp pure vanilla extract
1 15 ounce can chickpeas, drained and rinsed
2 cups semisweet chocolate chips
2 cup ap flour (1/4 from wheat flour)
1/2 cup oats
1 tsp baking soda
1/4 tsp salt
Directions
1. Preheat oven to 350. Coat a baking sheet with cooking spray.
2. In a large mixing bowl, or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt, and mix on low speed until a thick dough forms.
3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 - 13 minutes; do not overbake. Transfer to a rack to cool.
4. Store in an airtight container for up to 3 days.
2. In a large mixing bowl, or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt, and mix on low speed until a thick dough forms.
3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 - 13 minutes; do not overbake. Transfer to a rack to cool.
4. Store in an airtight container for up to 3 days.
2 comments:
um...totally lame that the ingred. showed up this way. i'm too lazy to figure it out!
I'm glad you said you liked this because I bought it a while ago, tried 2-3 recipes and got discouraged. I didn't try those two recipes though so I'll have to try them. :) hope all is well!
Post a Comment