Tag Archives: raspberry

Peachy Keen Whole Wheat Banana Muffins

20 Aug

Rarely has a day passed over the past month where my fridge or counter has been devoid of peaches.   We’re in the middle of peach season in Southern Ontario and I’ve been buying them by the basket since the first crop of the season popped up at the end of July.  My peach-a-day habit hasn’t led to taste fatigue but it’s definitely becoming more challenging to finish up an entire basket before the soft flesh starts to bruise and the skin starts to wrinkle.  So when I came across this banana muffin recipe last week calling for berries, I figured I’d swap in chopped peaches for a delightful treat.

With minimal added sugar and no added fat, I was surprised that these muffins turned out as sweet and moist as they did.  The chunks of peach are a pleasant surprise when you bite into the muffin, although the recipe would be just as good with blueberries or raspberries.  My only complaint is that the muffins didn’t rise very well, likely because of the extra liquid that accompanied the chopped peaches when I added them to the batter.

Hidden treasures of peachy goodness

Baskets of Ontario pears were spotted nestled alongside the peaches at the grocery store last week and I’m already drooling as I think of the possibilities.  I could really go for a pear, beet, and goat cheese salad right about now…

Not a perfect looking muffin, but tasty all the same

 

Whole Wheat Banana Peach Muffins
(adapted from Moosewood Restaurant Cooking for Health)

1-1/2 cups mashed very ripe bananas (about 4 bananas)
1/2 cup plain non-fat yogurt
2 large eggs, lightly beaten
1 tsp vanilla extract
2 tbsp honey
1-1/4 cup whole wheat flour
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup wheat germ
1 cup peeled, diced peaches (about 2 small peaches) or fresh or frozen raspberries or blueberries

  1. Preheat the oven to 375 degrees Fahrenheit.  Lightly oil a 12-cup muffin tin or line it with papers.
  2. In a mixing bowl, stir together the mashed bananas, yogurt, eggs, vanilla, and honey.  In a separate bowl, combine the flour, baking powder, soda, and salt and stir in the wheat germ.  Fold the dry ingredients into the wet mixture just until combined.  Add the peaches and gently fold into the batter (note: if using berries, toss with 2 tsp whole wheat flour to coat  before adding to the batter).
  3. Spoon the batter into the prepared muffin tins and fill to the brims.  Bake for 25 to 30 minutes, until a toothpick inserted in the centre of a muffin comes out clean.  Cool on a wire rack.  Muffins will keep in a well-covered containers for several days.

Makes 12 muffins.  Per muffin: 111 kcal, 1 g fat, 3 g fibre, 22 g carbohydrate, 4 g protein, 283 mg sodium.

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Wild Black Raspberries… worth every bite?

12 Jul

E and I went for our annual 20 km hike around Lake Fanshawe on the weekend.  We perfectly timed our trek with black raspberry season after being just a bit too early last year.  Tupperware container in hand, I was ready to forage… but was I ready for the mosquitoes?

We managed to bring home roughly 2 cups of wild black raspberries… and just over 3 dozen mosquito bites between the two of us.  I’m itching as we speak!  Unsure of what to do with the berries, I did some searching.  A lot of blood, sweat, and near tears went into these berries and I wanted to find a great recipe.  Originally I decided on healthy raspberry cobbler bars, but then changed my mind after stumbling across a recipe for a mango berry cobbler.  I had 2 mangos lying around, along with some buttermilk and half a lemon that needed to be used up quickly.  This was the perfect way to kill several birds with one stone.

Freshly Foraged Wild Black Raspberries

The cobbler smelled delicious coming out of the oven, but… the taste was slightly disappointing.  Being a McCormick’s recipe, it called for what seemed like a LOT of cinnamon and ginger.  I’m a cinnamon-lover but even I thought it was excessive (of course, this is quite strategic from McCormick’s perspective, being a spice company and all).  Instead of trusting my gut, I followed the recipe as written and the result was an overly spiced, slightly bitter cobbler.   On the bright side, a dollop of vanilla yogurt served alongside the cobbler muted some of the spice and made for a much more enjoyable dessert.

Black Raspberry-Mango Cobbler

Below I’ve posted some changes to the original recipe that I will try next time. This cobbler has a lot of potential, so I’ll definitely be making it again (perhaps when peaches are in season… mmmm).

Black Raspberry-Mango Cobbler
(adapted from McCormick’s Mango-Blueberry Cobbler)

Filling:
3 cups mango, peeled and sliced (or peaches)
2 cups black raspberries (or red raspberries, or blueberries)
1 tbsp lemon juice
1/3 1/4 cup sugar
2 tsp cornstarch
2 tsp cinnamon
1/2 tsp ground ginger

Biscuit Topping:
1/2 cup whole wheat pastry flour
4 3 tbsp sugar
1/2 tsp baking powder
1/2 tsp cinnamon
1/2 1/4 tsp ground ginger
1/4 tsp baking soda
pinch of salt
1/3 cup buttermilk

  1. Preheat oven to 350 degrees Fahrenheit.  Spray an 8″ x 8″ baking dish with non-stick spray.
  2. For the filling, combine mango, berries, and lemon juice in a large bowl.  In a small bowl, mix 1/4 cup sugar and cornstarch. Sprinkle over fruit and toss to coat well.  Spoon into prepared dish.
  3. For the biscuit topping, combine flour, sugar, baking powder, cinnamon, ginger, and baking soda in a medium bowl.  Mix with a fork.  Add buttermilk and mix well.
  4. Drop biscuit topping by rounded tablespoonfuls into 6 portions onto fruit mixture.
  5. Bake for 35 to 40 minutes, until fruit is bubbling and topping is browned.  Serve warm.

Makes 6 servings (3/4 cup each).  Per serving: 185 kcal, 1 g fat, 5.8 g fibre, 120 mg sodium