How 'Bout Them Blueberries?

I like to get magazines that talk about nutrition and fitness. One of them is Shape. While I don't have subscription to this particular one, I will buy one on occasion. The last one I bought was the July issue and it has an awesome, healthy blueberry muffin recipe and I am going to share it with you.

Better Blueberry Muffins



For the muffins:
1 1/2 whole wheat pastry flour
1/2 c. plus 2 tbs. sugar, divided
1/2 c. quick cooking oats (not instant)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. plus 2 tbs. lowfat buttermilk
1 large egg
2 tbs. canola oil (I used applesauce instead)
1 tsp. vanilla extract
1 1/4 c. fresh blueberries, washed and dried

For the topping:
1/4 c. blueberry all fruit spread (I used blueberry jam, it's all I had on hand)
24 fresh blueberries, washed and dried.

Preheat oven to 375. Combine flour, 1/2 c. sugar, oats, baking powder, baking soda, and salt in a large bowl. In another bowl, whisk buttermilk, egg, oil, and vanilla. Toss blueberries with flour mixture and stir gently. Line a 12 count muffin pan with paper liners (or spray with nonstick cooking spray). Divide batter evenly; sprinkle with remaining sugar. Bake 12-15 minutes or until tops are set. Remove from oven; top each muffin with 1 tsp. fruit spread and 2 blueberries. Bake 3-5 minutes more or until golden. Cool in pan for 10 minutes and serve.

So tie on your apron and get to baking! You will enjoy these moist little morsels.

Free For All Friday II

Split Pea Soup with Mock Ham Hock

With the cold temperatures outside it has been soup weather even in sunny California. This meal costs next to nothing, is easy to prepare, and tastes great with sliced sourdough or French bread. Both my kids (ages 2 and 4) gobbled this up without parental bribery.

I use the uncured bacon since it does not contain nitrates or other unwholesome preservatives. Trader Joe's in California has this for a good price. The local grocery store costs a little more for the "natural" bacon. The bacon give this soup a great smoky taste without having to buy a ham hock or other larger piece of meat.

Split Peas x 2 - $2.50
Bacon - $3.89
Carrots - $0.30
Onion - $0.65
Garlic - $0.15
Spices (?)
Loaf of Bread- 3.89

Approximate Total -$11.38
Feeds 5-7 people

Directions:

1. Put on Apron
2. Wash split peas. Empty into large stock pot with 12 cups of water. Begin heating on high.
3. Cut bacon into one inch chunks or smaller. Batch cook in a large skillet or on a pancake griddle. Cook until just crispy, drain fat, then blot dry with paper towel. Add to soup pot.
4. Slice carrots into thin rounds and dump into pot.
5. Dice onion and add into pot.
6. Mince garlic or use a press and place in the pot.
7. Add 1-3 teaspoons salt, basically salt to taste.
8. Season with: 1 tsp. basil, 1 tsp parsley, 1 tsp sage, pepper to taste. (This can be more of each spice depending on personal preferences.)
8. Bring to a boil then reduce heat to low, simmering until peas break down. Stir occasionally. Add more water if the soup becomes too thick.



Enjoy with any fresh bread preparation. I like to tear off big chunks and dip them in the soup. The kids like to garnish with goldfish!