Fresh Raspberry & Greek Yogurt Muffins

April 4, 2016 at 7:00 AM

These muffins are light, moist, and freshly sweet and take it an inch towards healthier than muffin-typical at every turn. Coconut sugar instead of refined white sugar, coconut oil instead of vegetable oil, low-fat greek yogurt instead of whole milk, and fresh fruit for filling instead of chocolate or some sort of sugary strudel.

I always find myself creating recipes that sneak in healthier ingredients whenever possible, with a delightfully stubborn refusal to add in or take out anything that causes the final result to taste any different than “the real thing.” Maybe one day I’ll choose healthy over my favorite tastes and replace all my all-purpose flour with whole wheat flour and all my eggs with flax eggs. Maybe one day! A girl can dream.

Meanwhile, enjoy these beautiful muffins that are the best of worlds and are so, wonderfully tasty.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup coconut sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup coconut oil (melted)
1 container low-fat (2%) greek yogurt (7 ounces)
1 whole egg
1 cup fresh raspberries
12 more fresh raspberries, for topping (optional)

Directions

1. Pre-heat oven to 400 degrees
2. Prepare a muffin tin with non-stick spray (I love using coconut oil spray) and/or muffin tin liners
3. In a, medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt
4. In a separate, large mixing bowl, whisk together the sugar, egg, coconut oil, and the greek yogurt
5. To the large bowl containing the wet ingredients, slowly add dry ingredients while mixing slowly until blended
6. Fold fresh raspberries, gently, into batter
7. Spoon the batter into each muffin cup until 3/4 full
8. Top each muffin with a fresh raspberry in the center (optional)
9. Bake muffins for 20-25 minutes or until a toothpick comes out clean
10. Let cool before eating

Filed Under: Baked, Breakfast, Presented With Little Comment, Recipes

Fresh Cranberry & Orange Muffins

December 15, 2015 at 7:00 AM

When it comes to desserts, most of you know that I’m not exactly overwhelmed with a childlike glee. However, when the occasion does strike for a dessert around these parts, it’s typically accompanied by adjectives such as “not-too-sweet” or “just sweet enough.” But it’s my opinion that whether or not you clamor for desserts most of the year, when the Christmas tree is lit and it’s cold enough that you do that awkward thing where you pull your shirt up to cover the tip of your nose, it’s almost a requirement to bake something a little sweet.

These muffins satisfy the not-too-sweet requirement by bringing fresh cranberries into the mix. As we all know, fresh cranberries are quite tart. However, when they are surrounded by the coconut sugar in this recipe as they bake, they sweeten up just a touch while still maintaining that tart bite cranberries are known for and that gives the muffin the perfect balance. I will tell you the truth (and at Christmas you tell the truth)–sorry, I just watched Love Actually–if you are a fan of the sticky, sugary, frosting-covered, sweetness–these may not be the muffins for you. But if you love balanced tart and sweet flavors together, you’ll beyond adore these.

Fresh Cranberry & Orange Muffins
Yields 12
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 1/2 cups flour
  2. 1 cup coconut sugar (can substitute white sugar)
  3. 3/4 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 egg
  6. 3/4 cup whole milk
  7. 1/2 cup (1 stick) melted unsalted butter
  8. 1 teaspoon vanilla extract
  9. 1 cup fresh whole cranberries
  10. Zest of one small orange
Instructions
  1. Preheat oven to 375 degrees
  2. Combine the flour, salt, baking soda, and coconut sugar in a large bowl
  3. Add the egg, melted butter, milk, and vanilla and stir gently until combined
  4. Add the cranberries and orange zest and mix again, until just combined
  5. Divide batter evenly into a greased 12 muffin tin (I used coconut oil spray--you can use any non-stick cooking spray)
  6. Bake for 20 minutes or until a toothpick comes out clean
One Happy Place https://www.onehappyplace.com/

Filed Under: Dessert, Presented With Little Comment, Recipes

Roasted Sweet Potato Hash & Baked Eggs

November 13, 2015 at 7:15 AM

I’ve spent all morning browsing recipes of Thanksgivings past and ideas for Thanksgivings to come. This weekend has some serious recipe testing in store–I couldn’t be happier that it’s Friday. As you probably have realized, making new and delicious dishes is my favorite thing to do every day, all day, year-round but there’s something so different and magical about cooking this time of year. It’s a chilly breeze from an open window next to a hot oven, it’s a hot coffee mug in icy hands, it’s QVC selling body creams in decorative packaging…you get the idea. This sweet potato hash couldn’t scream the fall season, any louder. Also, the beautiful red napkin and red ramekin don’t hurt the fall festivities of this breakfast dish–both not required, only highly recommended.  

Because you are baking these eggs–this is a great dish to cook for a group. Baking eggs: always the way to go for multiple eggs done at once, so you can avoid that thing where you basically become a make-your-own omelette chef like the ones at hotel buffets because you’re stuck in your kitchen making eggs for folks, one plate at a time, so that they are hot and cooked perfectly. Also, bonus, you get to focus on the home shopping fully while your eggs are cooking because you’re not watching a pan on the stove. Win win!

Roasted Sweet Potato Hash & Baked Eggs
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 medium sweet potato, peeled and cut into 1/4 inch cubes
  2. 1/2 red onion, peeled and sliced thinly
  3. 1 strip of bacon, cut into 1/4 inch strips
  4. 4 jumbo eggs
  5. 1 teaspoon coconut oil
  6. 2 teaspoons extra-virgin olive oil
  7. 10 sprigs of fresh parsley, for garnish (optional)
Instructions
  1. Pre-heat oven to 375 degrees
  2. Roast sweet potatoes. On a baking sheet, place sweet potato cubes and toss in 1 teaspoon of olive oil. Roast in oven for 10 minutes.
  3. Crisp bacon. While sweet potatoes are roasting, crisp up bacon strips in a skillet. Once crispy, remove and drain on a paper towel.
  4. Sauté sliced onions. While sweet potatoes are roasting, sauté onions in remaining 1 teaspoon of olive oil for 5 minutes or until soft and golden brown. Remove and drain on a paper towel.
  5. When sweet potatoes are roasted, combine them with onions and bacon and then split potato, onion, and bacon mixture evenly among two oven-safe ramekins.
  6. Prepare to bake. In each ramekin, make two wells in the sweet potato, onion, and bacon mixture to accommodate eggs. Crack two eggs, one into each well, into each ramekins.
  7. Bake eggs. Place ramekins into oven (still at 350 degrees) for 10 minutes or until eggs are just set.
  8. If desired, garnish with fresh parsley.
Notes
  1. Egg cook time yields a soft-cooked yolk. For medium or hard eggs, add 2-5 minutes to bake time.
One Happy Place https://www.onehappyplace.com/
Filed Under: Breakfast, Eggs, Presented With Little Comment