(Another) Batch of Muffins

It's been about a week since I have posted.  I set a goal for myself for one post and one recipe a week.  I did really well initially, but this past week has been kind of hectic and I just didn't have the time to sit down and write. And when I did, I quite honestly didn't feel like it.  But since I have been feeling guilty, I made a point to make sure I sat down today to share with you.  So while this post isn't going to be my usual soapbox rant, I will share with you a recent recipe I created.  Blueberry Peach Muffins.  These are a good breakfast treat, low fat and with only 128 calories per serving.  I hope y'all enjoy this, and I hope to sit down and write a longer blog at some point today or within the next few days.  Thanks for being patient, and enjoy!

Blueberry Peach Muffins

Recipe makes 12 muffins; Serving Size is 1 muffin

 

Ingredients:

• 3/4 cup vanilla almond milk
• 1/4 cup unsweetened applesauce
• 1 egg
• 1 TBSP canola oil
• 1 tsp vanilla
• 2 cup gluten free flour
• 2 TBSP flax meal
• 1/2 cup organic cane sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 3/4-1 cup fresh blueberries
• 2 fresh peaches, pitted and diced

Directions:

1. Preheat oven to 400 degrees
2. Place muffin liners in a muffin tin, or spray with a nonstick cooking spray
3. In a medium bowl whisk together almond milk, applesauce, egg, canola oil and vanilla
4. In a larger bowl mix flour, flax, sugar, baking powder, salt and cinnamon
5. Make a well in the dry ingredients and add wet mixture
6. Mix together, but do not over mix, the batter should be somewhat lumpy
7. Gently fold in blueberries and peaches
8. Separate batter into muffin tins
9. Bake at 400 degrees until golden brown
10. ENJOY when cooled!

Peach and Chili Cherry Cups

This past weekend Steven and I stopped by our favorite little Asian Market to pick up some fresh, and reasonably priced shrimp and veggies. Steven had envisioned a noodle dish for dinner on Saturday, and I had picked up some Spring Roll wrappers with no idea what my contribution was going to be.  I still had no clue an hour later when we finally got home from the market when I tossed the wrappers in the fridge.

A few hours later and after a much needed nap, I was ravenous.  I knew Steven would be starting on his creation soon, and time was ticking away.  I already knew I had a package of Spring Roll wrappers unthawing and with that in mind I opened up the fridge. I dug through leftovers and new produce and came across one lonely peach and a handful of cherries and a package of Thai chili peppers we had bought earlier in the day.  I had it; I would make some sort of peach and chili cherry creation.

I threw some cherries in a pot, added a minced Thai chili pepper, some sugar and a little bit of water and got  it to boiling.  All the while tasting here and there and adding a little more chili and sugar along the way.  While the syrup was cooking I fashioned cups out of Spring Roll wrappers and grilled the peaches.  I pulled the cups out of the oven after about 10 or 15 minutes, and the peaches off the grill once they looked really juicy.  I cut up the peaches, put them in a crispy cup and drizzled each cup with the cherry chili syrup.  And, bam!  A dessert I think should be on the menu at every Asian restaurant I frequent.  And the best part is each cup only has 93 calories.  Not too bad for a sweet and spicy dessert if you ask me.

 

Grilled Peaches with Cherry Chili Syrup

Recipe Serves 4

 

Ingredients:

• 4 Frozen Spring Roll Wrappers (you can normally find a package of 25 in the frozen section at your local Asian market)
• Approximately 10 fresh cherries, pitted and quartered
• 1 Thai chili pepper, minced
• 2-3 TBSP of organic cane sugar
• 2-3 TBSP of water
• splash of lemon juice

Directions:

1. Take frozen Spring Roll wrappers out of the freezer and follow the defrosting directions on the back of the package
2. Preheat your oven to 350 degrees and your grill to a low setting
3. Add cherries, chili, sugar, lemon juice and water to a small saucepan, bring to a boil, stirring occasionally
4. Reduce sauce to a simmer, stirring occasionally until the sauce is a syrupy consistency.
5. Remove the sauce from heat once it has reached desired consistency
6. Put peaches on grill
7. Take Spring Roll wrappers and form any shape desired or place in a lightly greased muffin tin to make cups.  If you want you can brush with an egg white and honey mix to give them more color and flavor as they bake
8. Bake wrappers for 10-15 minutes or until golden
9. Once the peaches are juicy, remove from grill and cube
10. Place cubed peaches in cups and drizzle with generous amount of syrup