Today I made Raspberry Muffins. I adapted a basic wholewheat muffin recipe from Whole Foods for the Whole Family to be fasting (i.e., vegan) and have different flavorings. I’ll edit this entry with that, as soon as I go down and get my recipe notebook (laziness).
Basic Wholegrain Muffins
2 c wholewheat flour
1 t baking soda
1/4 c brown sugar or honey
1 t ground cinnamon
1/8 t cloves
1/2 t salt
1/2 c raisins
1 egg, beaten
1 c buttermilk, yogurt, or sour milk
3 T oil or melted butter
Mix all dry ingredients thoroughly, including raisins. Make a well in the center and add wet ingredients, beaten together. Mix just until dry ingredients are moistened. Fill greased muffin tins half full and bake at 375 degrees for 12-16 minutes.
Variations: 1 c fruit for the raisins; nuts or seeds; other flours for up to 1 c whole wheat; 2 t baking powder and 1 c milk for buttermilk and soda.
MY VARIATION: Substituted 1/3 c wheat germ, 1/3 c rice flour, 1/3 c almond flour for 1 c whole wheat. 1/2 c applesauce for egg. Juice of 1/2 lemon and some zest. Omitted spices. 1 c rice milk and 2 t baking powder. Used less than 1/4 c honey. 1 c black raspberries and red currants; sprinkled ground nuts on top. These make a dense, not very sweet muffin–a snack rather than dessert.
For dinner, I made fish with rice pilaf and carrot salad. This was a very last-minute meal, but it all worked out. I didn’t really measure anything, so these quantities are guesses.
Fish: 5 tilapia filets. I fried them in oil for a minute and then put them in a glass baking pan. Brushed them with about 1 T soy sauce, 2 T sesame and olive oils, and 2 garlic cloves. Baked 5 min, drizzled the remaining soy sauce mixture over the top, baked 5 minutes more (except that mine were still a bit frozen, which meant that I baked them 10 min).
Rice pilaf: heated olive oil in a saucepan. Put in 1/4 t mustard seeds and waited until they started popping; dumped in 1/4 of a large onion, sliced. In a few minutes, added 1 c brown rice and about 1 t turmeric, maybe 1/2 t coriander. A little salt–it could have used more, in my opinion, but I like things salty. Stirred rice and spices until fragrant, added 2 c water and cooked as usual.
Carrot salad: I wanted something Waldorf-y, but not quite. I grated four carrots, of varying sizes and chopped a handful of walnuts. Mixed juice of 1/2 a lemon and about 1/2 t honey and drizzled over the carrots; stirred the whole thing. Raisins or apples might have been nice here too.