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Blueberry Lemon Streusel Muffins Recipe
1½ Cups All Purpose Flour
¾ Cup sugar
2 Teaspoon baking powder
Pinch of salt
Zest 1 Lemon
⅓ Cup vegetable oil
1 Lg. egg
⅓ Cup milk
2 Cups blueberries
½ Cup sugar
½ Cup flour
¼ Cup butter (cold)
1 Teaspoon cinnamon
1. Preheat oven to 400 degrees.
2. In your first bowl add your flour, sugar, salt, baking powder and zest from one lemon. Mix.
3. In another take your blueberries and a spoonful of your dry mix and toss.This actually will help your blueberries stay put in the batter and not sink to the bottom.
4. In your last bowl combine the vegetable oil, egg, and milk. Whisk.
5. Combine the flour mixture with the butter mixture all at once and then mix. Don't over mix!
6. Add your blueberries and mix as little as possible.
7. Combine sugar, flour, butter, and cinnamon in a small bowl. Use a pastry blender to mix- or if you’re like me just use your hand. Then sprinkle over the muffin batter.
8. Bake for 20 minutes or until a toothpick or cake tester comes out clean. Cool on a wire rack or like me enjoy immediately.
Golden Turmeric Porridge
120ml (1/2 cup) plant or dairy milk (not fat-free)
120ml (1/2 cup) water
½ tsp ground turmeric
1/8 tsp ground cardamom
1/4 tsp ground cinnamon
3 grinds black pepper
3 pitted natural dates (medjool or deglet nour) OR honey/maple syrup to taste
45g (½ cup) porridge oats (numerous companies now have certified gluten-free oats, e.g. Nairns)
1 tbsp shelled hemp seeds or chia seeds
Toasted pecan nuts or other nuts and seeds that you fancy
1 tsp bee pollen – optional
Spiralised carrots – optional (adds lovely texture and natural sweetness)
Other optional add-ins: chaga or maca
1. If you are using the dates, blend them with the milk and water until smooth.
2. Simmer the milk and water very gently with the spices for five minutes. A gentle sustained heat, along with the piperine in the pepper and the fat in the milk, helps to activate the main phytochemical, curcumin, in the turmeric.
3. Add the oats and hemp seeds and stir occasionally until thickened to your liking – I do so for about five minutes.
4. Sweeten to taste if necessary, and serve topped with toasted nuts, bee pollen and the spiralized carrot.
Spiced Persimmon and Pecan Muffins
3/4 cup chopped pecans, divided
5.6 ounces all-purpose flour (about 1 1/4 cups)
4.75 ounces whole-wheat flour (about 1 cup)
1/2 cup packed dark brown sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup plain fat-free yogurt
1/3 cup ripe mashed Hachiya persimmon
1/3 cup honey
1/4 cup canola oil
2 teaspoons grated peeled fresh ginger
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1/2 cup diced peeled Fuyu persimmon
1/2 cup dried cranberries
1. Preheat oven to 375°.
2. Place 1/2 cup pecans in a single layer on a baking sheet. Bake at 375° for 8 minutes or until pecans are fragrant and toasted. Cool.
3. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through cloves) in a bowl, stirring well with a whisk. Combine yogurt and next 6 ingredients (through eggs) in a bowl, stirring well with a whisk. Add egg mixture to flour mixture, and stir just until combined. Fold in Fuyu persimmon, cranberries, and toasted pecans. Spoon batter into 18 muffin cups coated with cooking spray. Sprinkle tops with remaining 1/4 cup pecans.
4. Bake muffins at 375° for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes on a wire rack, and remove from pans.
3 tablespoons (45ml) extra-virgin olive oil, plus more for serving
1/2 teaspoon (about 2g) crushed Urfa chilies (see note above)
1/4 teaspoon (about 1g) dried oregano (optional)
1 small onion, finely diced (about 3/4 cup; 4 ounces; 115g)
3/4 cup finely diced shishito pad oacute or Chinese green long peppers (4 ounces; 115g)
Kosher salt and freshly ground black pepper
1/2 cup chopped peeled ripe fresh tomatoes or drained canned tomatoes ounces; 115g)
1 (14- to 16-ounce; about 400g) block soft silken tofu
Chopped fresh parsley, to garnish
Bread, for serving
1.In a medium nonstick or cast iron skillet, heat olive oil over low heat until barely warm. Add Urfa chilies, oregano (if using), onion, and peppers. Season with salt and a very generous amount of black pepper. Cook, stirring frequently, until very soft, about 8 minutes. Add tomatoes and continue to cook, stirring frequently, until deepened in color, about 5 minutes longer. Remove half of mixture and reserve.
2. Add tofu and season with salt and pepper. Cook, folding gently, until tofu is heated through and broken into large curds. Gently fold in reserved vegetable mixture. Sprinkle with chopped parsley and serve with bread.