3 posts tagged “lime”
Every time I think of muffins, I think of Elaine Benes. ;)
I make muffins a lot. I love having something quick to grab in the morning, if necessary, but mostly I just like eating one with a few egg whites. Between the protein from the eggs and the complex carbs in the muffin, I stay satisfied for quite a while. But if I made muffins with cups of oil and butter, like most (delicious) muffin recipes call for, I'd balloon. So, instead, I am always making new versions of healthy muffins, and here's another to add to the list.
It's no secret I love Trader Joe's. One of my favorite things there are frozen whole/pitted cherries, way cheaper than you can buy them fresh. But, the last time I was there, I picked up a triple berry frozen mix of blackberries, blueberries, and raspberries instead. When I came home today, I realized I had some buttermilk to use up, thought of these berries and voila, another healthy muffin (but tasty!) was born.
I entered these on SparkRecipes (a great tool for those who don't know about it) and got the nutritional information listed below.
Healthy Triple Berry Muffins
Makes 10-12 muffins
1 cup whole wheat flour
1/2 cup all purpose flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 egg
1/2 cup sugar
1 tsp. vanilla
2 Tbsp. canola oil
1/4 cup unsweetened applesauce
1 tsp. citrus zest (I used lime...anything would be good really, and certain citrus pairs better with certain berries)
2/3 cup lowfat buttermilk
1.5 cups berries of your choice, fresh or frozen (not thawed)
Preheat oven to 375 and lightly grease a muffin tin.
In a medium bowl, sift together the whole wheat and all purpose flours, baking powder, baking soda and salt. Set aside.
In a second bowl, beat the egg with the sugar until smooth. Mix in the vanilla, oil, zest, applesauce and buttermilk. Add the wet ingredients to the dry ingredients. Fold the berries into the mixture. Don't overmix the batter. Your muffins could become tough and the batter may start turning colors from overworking the batter.
Spoon the mixture into the muffin tin and bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Nutritional Information Per Serving (12 Servings): Calories: 130.7 / Fat: 3.2g / Carbs: 23.5g / Fiber: 1.9g / Protein: 2.9g / Sugar: 11.2g
Tonight we had steak fajitas and southwest corn salad. YUM.
Tequila-lime steak fajitas
Note: I used a piece of flank steak that was about 8 or 9 oz. so if you use a whole piece, you should probably double or triple the marinade.
8-10oz. flank steak
1 tablespoon olive oil
Juice of 1/2 lime
1 tablespoon tequila
1/2 tsp. cumin
1/2 tsp. chili powder
1 tsp. oregano
2 cloves garlic, smashed
2 tablespoons fresh cilantro
salt and pepper
Combine all ingredients and marinate for an hour or longer. Grill along with your favorite veggies. I used yellow and red peppers, and onions (the onions were for the hubby, since I don't particulary like them).
Roll into a tortilla with your favorite toppings.
The corn salad was basically a (completely unmeasured) mixture of corn, black beans, green peppers, green onions, tomatoes, onions, garlic, cilantro, a squeeze of lime juice, a pinch of cumin, and a splash each of vinegar and oil.
A random hint: I was always throwing away tortillas because they tend to come in packs of 10 or 12 and we never use them. Now what I do is wrap them in twos using saran wrap, then put those in a ziploc bag and freeze. This way you can thaw as many as you want at a time. If you freeze a whole pack, you will probably have to thaw the whole thing to get them to pull apart from one another, so this works great.
Thursday: Carne Asada (using Williams-Sonoma's marinade), Spanish brown rice, black beans and a corn tortilla:
It was a delicious marinade!
Friday: Well, so much for the whole slowcooker/Tom cooks/we go out thing for Friday. I did not really prepare for Friday's dinner, and since we unexpectedly went out to dinner on Wednesday I didn't really want to spend money eating out on Friday. I had no meat thawed, so I basically threw together an empty-out-the-fridge minestrone type soup and some fancy grilled cheeses (using fontina, mozzarella and prosciutto).
For the soup, I started with my basic soup miripoix (carrots/celery/onion) sauteing for a bit before adding a clove of garlic. Then I added 3 cups of water, about 2 cups of tomato sauce, and 2 chicken bouillon cubes. I added Italian seasoning, salt and pepper to taste. Then I dumped in some black beans (leftover from Thursday's dinner), baby spinach (also leftover), frozen corn and green beans (about 1/4 cup each) and let that simmer about 30 minutes.
In the meantime I cooked some whole wheat orzo (about 1/2 cup dry), separately. When it was done, I put some of it into a bowl, topped it with the soup, and topped that with some parmesan.
It's better to cook the noodles separately so they don't drink up all the liquid and don't get too mushy in the pot, or in the fridge when there is leftover soup.
If I make this again, I would probably use beef broth in place of the chicken and maybe toss in a bay leaf. This makes 4 pretty generous portions.
