Honey Lemon Blueberry Walnut Ice Cream

While the berries are still plenty, there is no better way to eat them than in ice cream especially when the weather is scorchingly hot. But for those who can't digest dairy, soy, and don't like stabilizer in canned coconut milk (like the finicky eating boyfriend), the raw food people have given us the raw walnut ice cream. I thank you for that.

This is the simplest ice cream recipe you will ever encounter. You just blend all the ingredients together then pour it into an ice cream maker until ready. The ice cream comes out not exactly super creamy. There's a little bit of texture to it. But it's definitely smooth enough without any nutty flavor.



Ingredients

• 1 cup raw walnuts


• 1 cup water


• 1 cup fresh or frozen blueberries


• Zest from 1 lemon


• 1/4 cup honey

Lemon Blueberry Corn Muffins

I finally moved! It has been a year-long process with all the problems with mortgages and real estate market in NYC. But it finally happened!

The kitchen went from this:


(Yes, that's all the countertop space I had.)

To this!


Haha! There's a whole thing of space on the other side!

In my last attempt to use up food while packing the kitchen, I made these lemon blueberry corn muffins. I basically used up all my lemons, frozen blueberries and corn meal that I had. And the muffins saved my soul for almost the whole week from all the packing-moving-unpacking frustration.



Ingredients (Adapted from EatingWell.com Lemon Cranberry Muffins)

• 1 cup whole wheat flour


• 1/2 cup all purpose flour


• 1/2 cup corn meal


• 2 teaspoons baking powder


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1/3 cup light tasting olive oil


• 1/3 cup sugar


• 1 egg


• 3/4 cup soy milk


• Juice and zest of 2 lemons


• 1 1/2 cups frozen blueberries

1. Preheat the oven to 350 degrees. Lightly grease a muffin pan.


2. In a large bowl, stir together whole wheat flour, all purpose flour, corn meal, baking powder, baking soda, and salt.


3. In a separate bowl, whisk oil, sugar, egg, soy milk, lemon juice and zest together.


4. Pour the wet ingredients over the flour mixture. Stir gently using a spatula until there is almost no dry streak left. Fold in the blueberries.


5. Spoon into the prepared muffin pans and bake for 22 minutes. Let cool in the pan for a few minutes before turning into a cooling rack. Make 12 delicious tangy, cruncy and juicy muffins.

Blueberry Crumb Pie

Last week, for a friend's birthday party, we went to Buttermilk Channel - a restaurant in Brooklyn and had excellent dinner. My favorite dish was the appetizer - grilled flat bread with fresh ricotta and squash blossom. The dish was so simple but it was executed so perfectly that I kept dreaming about it for days.

For dessert, we all shared a chocolate tart, a pecan pie sundae, a banana bread pudding and a blueberry tart with vanilla ice cream.

I made it my mission to replicate the tart. It was tart - as in sour. It was full of berries and probably with minimal added sugar. It was perfect pairing with sweet and creamy ice cream.



I got pretty close. I made blueberry crumb pie with only 1/2 cup of raw sugar for 4 pints of blueberries. The pie was juicy and tart. The crust was flaky and buttery especially the day after baking - before it went into the refrigerator.



From the list of ingredients below, I got one 9-inch pie which I brought to a dinner party. The host said she had never tasted such a good pie. :D I also had enough to make additional 8 mini tarts in a muffin pan which I distributed to my friends with varying level of compliments - from "amazing!" to "not bad" to "ok"...



Ingredients

• Pie crust


• 3 3/4 cups all purpose flour


• 1 teaspoon salt


• 3 tablespoon sugar


• 3 sticks chilled butter - cut into chunks


• 1/4 cup ice cold water


• Filling


• 4 pints fresh blueberries (about 7 cups) - rinsed and stemmed


• Juice from 1 lemon


• 1/2 cup sugar (if you want sweeter pie, increase sugar up to 1 1/2 cups)


• 3 tablespoons instant tapioca


• Topping


• 2/3 cup all purpose flour


• 1/2 cup sugar


• 1/2 stick chilled butter

Directions

1. To make the pie crust, in a food processor, pulse flour, salt and sugar together. Add cubed butter. Pulse 10 more times until the mixture resembles coarse meal. Turn the mixture into a large bowl, sprinkle cold water over and mix with a rubber spatula. Gather the dough into 2 balls. Flatten and wrap in plastic wrap. Refrigerate for at least 30 minutes.


2. To make the filling, toss the berries with sugar, lemon juice and tapioca.


3. For the crumb topping, mix flour and sugar in a clean bowl. Cut in chilled butter with a pastry blender or two table knives until the mixture resemble coarse crumbs.


4. Preheat the oven to 400 degrees. To assemble, roll out one of disks and place at the bottom of a 9-inch pie dish. Crimp the edge. For mini tart, roll out the other disk and cut out with 4-inch cookie cutter. Arrange into a muffin pan.


5. Spoon the berries into the prepared pie dish and muffin pan. Sprinkle the crumb topping.


6. For the pie bake for 35-40 minutes and 20-25 minutes for mini tarts or until the top is nicely brown.


7. Let the pie cool in the dish before cutting. For the tarts, let cool of a few minutes in the muffin pan, then turn out (I used mini metal spatula to scoop out the side) to cool on a cooling rack.

Lemon Blueberry Crumb Bars

Here are my excuses for not posting at all during the past two weeks:

1. Instead of writing up a post, I have been spending a lot of time on chemistry.com looking for dates. So far, there hasn't been any success. This might just be a total waste of time. But I signed up for 3 months (they had a Memorial day sale) so I will have to keep trying.


2. I haven't been baking much. I have a friend from Mexico staying with me. I usually stay up late and bake at night. As a good host, I try not to make noises and make the apartment hotter than it is while my guest is asleep on my couch.

I baked these bars for a Norah Jones concert in Prospect Park which I didn't go because it rained heavily the whole entire day. So I ended up eating them for breakfast all week. What? No cookies for breakfast? But these have lots of fruit! And they are great with coffee!



Original recipe from AllRecipes.com. the only thing I changed was omitting nutmeg, add lemon juice and a few tablespoons of flour to the berries.

Blueberry Bread Pudding

I went to a barbecue place for dinner on Friday. They gave these really nice and soft potato rolls with their meat. I could hardly finish what I ordered so I didn't touch the rolls. I took them home and made blueberry bread pudding for breakfast the next day.

I am so proud of my frugality.


From leftover rolls


To yummy blueberry bread pudding

Ingredients

• 4 potato rolls


• 1 egg


• 1/4 cup cream


• 1/3 cup milk


• 3 tablespoons sugar


• 1/2 cup blueberries (I used frozen wild blueberries from Trader Joe's.)

Directions

1. Preheat the oven to 350 degrees. Cube the rolls.


2. Whisk egg, cream, milk and sugar together. Add blueberries.


3. Soak the cubed rolls. Spoon into two remekins. Bake for 25 minutes. Serve warm or cold.

Bleberry Muffins/Pudding

They were meant to be muffins - gluten-free even... But I think they came out more like pudding because they were so super moist that I had to eat them with spoon. Good thing I baked them in individual silicone cups.



While browsing for filler books (any books that can make my order over $25 so I get free delivery) I found The Gluten Free Almond Flour Cookbook" and eventually found the author's blog.

My last few experiments with gluten-free baking turned out not super impressive. I got a hummus for muffins once. The last attempt wasn't so bad but I am still not too crazy about all those starches in the flour mix.

This would be an interesting alternative: baking with almond flour.

So I tried this recipe: Cranberry Lemon Muffins. I substituted a cup of frozen wild blueberries for the dry cranberries.



My muffins/pudding sank in the middle and rose over the baking cups making a bit of a mess. But they were the most delicious intentionally gluten-free baked goods I have ever baked. I shall keep this as my go-to pudding recipe.

Overnight Cinnamon Brown Sugar Oatmeal with Blueberries

I confess. I discovered steel-cut oats just recently. From Jamba Juice. I know. It's blasphemous. But I ate rice for breakfast growing up. I didn't know about all these grains. And now I can't stop eating them. My therapist would say it's all because of my childhood.

This is my new favourite way to cook the oats. Boil them in water. Leave overnight. In the morning, add soy milk, sugar and cinnamon and just warm the whole thing up in a couple of mintues. Then eat it with any fresh fruit or berries I happen to have.



Ingredients

• 1/2 cup steel-cut oats


• 1 1/2 cups water


• 1/2 cup soy milk


• 1 tablespoon brown sugar


• 2 teaspoons ground cinnamon


• 1/2 cup (or more) fresh blueberries

Directions

1. In a small sauce pan, bring oats and water to boil. Turn off the heat, cover and leave overnight.


2. In the morning, the oats will be thoroughly soft. Add soy milk, sugar and cinnamon. Heat up for a couple of minutes until it's warm. Serve immediately with fresh fruit. Make 2 servings.

Blueberry Flax Muffins

I adapted this recipe from Flax'N Apple Muffins on the side of Hodgson Mill ground flax seed box. The muffins came out delicious. I was impressed. I have to look for more recipes from their website. I love that they have the same amount of flour as fruit (1 1/2 cups each) plus 1/4 cup of flax. The muffins are very lightly sweetened with Agave nectar.



Ingredients

• 1/4 cup ground flax seed


• 3/4 cup wholewheat flour


• 3/4 cup all purpose flour


• 2 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1 egg


• 3 tablespoons light tasting olive oil


• 1/2 cup milk


• 1/4 cup Agave nectar
  
• 1 1/2 cups frozen blueberries - unthawed (I used frozen wild blueberries from Trader Joe's.)

1. Preheat the oven to 375 degrees. Grease a muffin pan.


2. Whisk flax, wholewheat flour, all purpose flour, baking powder, baking soda and salt together in a clean, dry bowl.


3. In a separate bowl, whisk egg, oil, milk and Agave nectar together until well blended.


4. Stir the wet ingredients onto dry with no more than 10 strokes. Fold in blueberries.


5. Drop by tablespoon onto prepared muffin pan. Bake for 18 minutes. Let cool for a minute in the pan. Remove from the pan and let cool on a cooling rack.

Wholewheat Banana Blueberry Muffins

I have been baking so many cookies. I also ate so many cookies. What does a person do when there are 500 cookies lying around the house? I eat them. To offset the cookie guilt, I made these wholewheat fruit-filled muffins. They are not as good as them cookies but they are high in fiber and nutrients and low in fat...



Ingredients

• 2 cups wholewheat flour


• 2 teaspoon baking powder


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 2 egg whites and 1 whole egg


• 3 large banana - mashed


• 1/4 cup Agave Nectar


• 1 teaspoon vanilla extract


• 1 cup frozen blueberries

Directions

1. Preheat oven to 350 degrees. Line a muffin pan with liners (or grease the pan but these muffins hardly have any fat. They are very sticky.)


2. In a large bowl, combine flour, baking powder, baking soda, and salt.


3. In a separate bowl, lightly whisk egg whites, and egg together. Add banana, vanilla and Agave nectar and whisk until well combined.


4. Pour the wet ingredients into flour mixture and stir until just wet. Fold in frozen blueberries.


5. Spoon the batter into the prepared pan and bake for 18 minutes. The muffins get better and more moist the next day and the day after.

Three Berries Ice Cream

Nevermind that it's freezing out. There's an ice cream maker in the kitchen and we need to use it. I can't take the credit for dreaming up this berry ice cream this time. It's my Slovenian friend - Jaka. It was Creamy Raspberry-Strawberry-Blueberry Ice Cream. The ice cream was a way too sweet. I thought it should be more sour. But Jaka said we shouldn't have put lemon juice in there at all. Basically it's not good enough. So, can't post the recipe yet - just pictures.


Berries soaked in sugar for about 30 minutes.


2 cups of cream, some milk, sugar, lemon juice, vanilla and the berries in the ice cream maker.


We couldn't fit all the berries in the ice cream maker. So we used them to top the ice cream.

Lemon Blueberry Cupcakes

Yay! Trader Joe's in the neighborhood. They have these little wild blueberries in the frozen food section. They reminded me of the camping trip in the summer when we happened to camp right by a blueberry patch. They are perfect for cupcakes and frosting for a friend's birthday whose favourite fruit is blueberry!



I followed Lemon-Blueberry Cake recipe from Epicurious.com for the cake. The only change was that I used 3 cups sifted all purpose flour instead of cake flour. And since I was too lazy to measure certain ingredients, I used zest and juice from 1 whole lemon. I filled lined muffin pans half full, baked them for 18 minutes and got 28 mini cupcakes.



The cupcakes were light and fluffy - moist with delicious crumbs and full of blueberries. This recipe is a keeper for future berry cupcakes.



For the frosting, I defrosted a quarter cup of blueberries, discarded the excess juice and added the fruit to my standard cream cheese frosting.



Blueberry Cream Cheese Frosting

• 1 stick butter - room temperature


• 1 cup confectioner sugar


• 1 8oz package cream cheese


• 1/4 cup blueberries - thawed and juice discarded

Directions

1. Whip butter and sugar until fluffy with an electric mixer - about 1 to 2 minutes.


2. Add cream cheese. Whip until well combined.


3. Stir in blueberries.

Blueberry and Peach Mini Pies

I meant to bake these mini pies for my friends. But they were too tempting and delicious that I ate them all before they reached any of my friends. These are great - very juicy - bursting with peaches and blueberries. I might have to make them again after finish writing this post.



Ingredients

• 2 cups peeled and chopped peaches


• 2 cups blueberries


• 1/2 cup sugar


• 3 tablespoons all purpose flour


• 2 pie crust recipes

Directions

1. Preheat the oven to 350 degrees. Spray a muffin pan with a non stick spray.


2. Toss the peaches and blueberries with sugar and flour.


3. Roll out the pie crust and press onto the muffin pan.


4. Spoon the fruit onto the prepared muffin pan. Bake for 30 minutes.


5. Let cool in the pan. Pop out when they cool. Keep refrigerated and serve cold.

Martha Stewart's Blueberry and Raspberry Jam Star Cookies

We had a picnic plan for the 4th of July... But the weather hated us. I woke up at 9 with rain drizzling from the sky. We gave up on the picnic and instead trained Kungfu. I turned out to be a great day for all of us. After training we hung out in the park eating all the picnic food that we prepared - including these star cookies that I painstakingly cutout and baked.



All kinds of things went wrong cutting/baking these cookies. The dough was difficult to handle. A few cracked in the oven. A few tops slid off. The jam overflowed some of the cookies.



However, the cookies were awesomely delicious. The were soft and delicate. Although I made these so giant, I couldn't stop eating after the first one. Good thing I trained...

Pear Blueberry Oat Bread

I was inspired. I saw a recipe and pretty pictures for Oat Pear and Raspberry Loaf almost a month ago and I promised myself that I had to try it. Upon reading the recipe, I realized that it used 11 tablespoons of butter.... I think I consumed enough fat this weekend from all the tiramisu. So I turned to my favorite book - Have Cake and Eat It, Too by Susan Purdy - for a lower fat recipe.

I found a recipe for Nectrarine-Raspberry Coffee Cake using only 3 tablespoons of oil. So I combined the two recipes plus the fact that I have blueberries and no raspberry. And I give you delicious, moist and kinda healthy Pear Blueberry Oat Bread!



Ingredients

• 1 cup all purpose flour


• 1/2 cup whole wheat flour


• 1/2 cup quick cooking oats


• 1 tablespoon plus 1 teaspoon baking powder


• 1/2 teaspoon salt


• 1 egg


• 1 cup buttermilk


• 3 tablespoons extra light tasting olive oil


• 1 teaspoon vanilla extract


• 1/3 cup Agave nectar



• 2 pears - peeled and chopped


• 1/2 cup fresh blueberries



• Crumb topping


• 1/4 cup raw sugar


• 1/4 cup quick cooking oats


• 1 tablespoon butter - chilled and cut into small cubes


• 1 tablespoon all purpose flour

Directions

1. Preheat oven to 400 degrees. Line the bottom of a loaf pan with parchment paper.


2. Whisk 1 cup of all purpose flour, 1/2 cup oats and 1/2 cup whole wheat flour with baking powder and salt together in a clean bowl.


3. In a separate bowl, whisk egg, buttermilk, oil, vanilla extract and Agave nectar together until well combined.


4. Gently fold in the dry ingredients into the wet ingredients until just combined.


5. Pour the batter into the prepared pan. Sprinkle pears and blueberries over the batter.


6. Rub 1/4 cup raw sugar, 1/4 oats, cubes of butter and all purpose flour by hands and sprinkle over the fruit layer.


7. Bake for 45 minutes. Let cool in the pan. Run a knife around the pan's edges and remove from the pan.

Blueberry Yogurt Ice Cream

Why didn't I think of this?

Creamy Greek yogurt + Agave nectar + frozen blueberries = sweet and creamy yogurt ice cream!

This is so super easy, delicious and refreshing.

Someone smart posted it on the internet a couple of weeks ago. I didn't bookmarked the recipe because it was so simple. So now I can't find it. I think it's either on SlashFood or Serious Eats.



The recipe goes something like this:

• A tub of non-fat Greek strained yogurt (16 oz.)


• About 2 tablespoons of Agave nectar


• 1/2 cup frozen blueberries

In a food processor or blender, blend everything together until kind of smooth. Serve immediately or chill in the freezer for a few minutes before serving.

Vanilla Cupcakes with Blueberry Cream Cheese Frosting

... or baking is my action meditation.

Apologies to my few readers if you find this post more about me than food. I was on a hiatus for two weeks trying to heal my heartache. But then I realized that dwelling in the past would neither lead me anywhere nor heal anything.

A couple of days ago I got a chance to catch up with an old friend. I updated him about changes in my life and he said - "wow - since the last time I talked to you, your life completely changed! Your residence status changed after 9 years in the US (I got a greencard a few months ago), you are changing your job of 7 years and you broke up with your boyfriend of 1 year."

That's right. Change is part of life. A relationship that doesn't work out is just one small part of it. Stop moping and move on...

So I started thinking about what cupcakes to make for a friend's art opening party instead of what I could have done differently to make that relationship work. I decided that it would be a good idea to put fresh blueberry in cream cheese frosting. I intended a swirl-like frosting. It didn't work out visually.



As I combined the ingredients, put the cupcakes in the oven, let them cool and frosted them, I realized how much my mind was at peace. I enjoyed doing this. I loved thinking about how my friends would appreciate them and how much I am thankful that they are in my life.

I will probably still be sad for a little while longer. But I promise myself not to stop doing what I like and being who I am.



Ingredients - make 28 cupcakes

• 2 3/4 cups all purpose flour


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 2 sticks unsalted butter - at room temperature


• 2 cups sugar


• 4 eggs


• 2 teaspoons vanilla extract


• 1 cup plain yogurt



• For Frosting


• 1/2 cup of fresh blueberries


• 1 stick butter - at room temperature


• 2 packages cream cheese - at room temperature


• 2 cups confectioner sugar

Directions

1. Preheat oven to 350 degrees. Line muffin pan with liners


2. Combine all purpose flour, baking powder, baking soda and salt together.


3. With an electric mixer, beat 2 sticks of butter with 2 cups of sugar until light and fluffy. Add eggs one at a time, beat well after each addition. Beat in vanilla extract.


4. Stir the dry ingredients into the batter alternately with yogurt in 3 batches. Use spatula to scrape the bowl if needed.


5. Drop the batter by tablespoonful into prepared muffin pan - about half full. Bake for 20 minutes. Let cool on a cooling rack.


6. To make the frosting, reserve 28 good looking blueberries for decoration. Process the rest in a small food processor.


7. Beat 1 stick of butter, 2 packages of cream cheese and confectioner sugar in a clean electric mixer until well blended and fluffy. With a spatula, fold in the processed blueberries.


8. Drop a generous teaspoonful of frosting on cool cupcakes and frost. Decorate with reserved whole blueberries.

Blueberry Lime Thyme Muffins

This is a reduced fat, reduced sugar, no electric mixture required version of lemon ginger thyme muffins. I think these might be the best muffins I've ever baked in my entire life! Although I didn't care much about thyme in this - it gave an interesting flavor to the muffins. The muffins came out soft and flavorful and not too sweet. Just perfect!



Ingredients

• 1 cup all-purpose flour


• 1 cup whole wheat flour


• 1 teaspoon baking soda


• 1/2 teaspoon salt


• 1/3 cup extra light olive oil (or canola oil)


• 1/3 cup sugar


• 2 eggs


• 1 cup non-fat plain yogurt


• zest and juice from 1 lime


• 1 tablespoon fresh thyme


• 1 1/2 cups frozen blueberries (or fresh)

Directions

1. Preheat oven to 350 degrees and line a muffin pan with liners.


2. In a small bowl, whisk together all purpose flour, whole wheat flour, baking soda and salt.


3. In a large bowl, whisk oil and sugar together until combined. Add eggs, yogurt, lime zest and juice and thyme. Whisk until everything is blended.


4. Stir flour mixture into the wet ingredients. Stir until just combined.


5. Fold in the frozen blueberries.


6. Drop the batter into prepared pan and bake for 24 minutes (20 minutes for fresh blueberries.) Make 12 muffins.

Orange Blossom Cake with Fresh Berries

Was just done having 5 people over for dinner. It was so much fun! Plus we got a firework spectacular show at end the evening. We had Spinach Salad (without hard boiled eggs - but with grilled shrimp) for appetizer, beef massaman curry with steamed jasmine rice for main dish, and this cake for dessert. I got original recipe from Epicurious.com. I made a bunch of changes to the recipe: I had only 8 eggs in the refrigerator - so I used 8 instead of 9 and adjusted all other ingredients with my mad math skills. I made a 9 inch round cake and 12 cupcakes out of the batter. I only served the 9-inch cake instead of 2 layers of 10-inch cakes. It's more manageable for 6 people.

There's a special ingredient for this recipe: Orange Blossom Water. I got mine from Dean and Deluca. Oh my god.... The thing smells heavenly. I wish I can use it as perfume. It transformed the cake from ordinary sponge cake to the most fragrant and delicious cake I have ever tasted...



Ingredients

• Cake


• 2 sticks butter (1 cup) - room temperature


• 1 3/4 cup sugar (1 1/4 cups + 1/2 cups)


• 1 1/2 teaspoons vanilla extract


• 4 cups self-rising cake flour


• 1 1/4 cups whole milk


• 8 egg whites



• Syrup


• 1 cup sugar


• 1 cup water


• 1 table spoon orange blossom water



• Frosting


• 1 stick butter (1/2 cup) - room temperature


• 1 package cream cheese (8 oz.) - room temperature


• 1/2 a box confectioner sugar (about 2 cups)


• 1 teaspoon orange blossom water



• Berries


• 1/2 pound strawberries - half the best looking 6 strawberries and quarter the rest


• 1 pint blueberries

Directions

1. Preheat oven to 350 degrees. Line muffin pan with liners. Grease 9-ince springform pan and line the bottom with parchment paper.


2. With electric mixer, beat butter and 1 1/4 cups of sugar together until light and fluffy. Add vanilla.


3. Alternately, stir in flour and milk into butter mixture in 3 batches.


4. In a clean bowl, beat egg whites with electric mixer at medium speed until foamy. Slowly add 1/2 cup of sugar while the mixer is running. Beat until the mixture forms peak.


5. Gently fold egg white mixture into the batter until there's no white streak.


6. Bake the cupcakes for 20 minutes and the cake for 40 minutes. Cool cupcakes and keep for other occasion. Cool cake in a pan for 10 minutes. Remove from the pan and let cool completely.



7. To make syrup, boil water and sugar together. Reduce heat to medium low and let reduce to about a cup. Turn off the heat. Add orange blossom water. Let cool completely.



8. To make frosting, beat butter and cream cheese together until fluffy. Add sugar. Add orange blossom water.



9. To assemble, slice off the dome top of the cake. Cut the cake in half horizontally. Spoon half the syrup on top of the bottom layer. Pile half of the frosting on top of the cake. Sprinkle quartered strawberries and half of blueberries on top of the frosting. Press the fruit a little - making sure that the surface is quite flat.


10. Place the second half of the cake on top of fruit. Spoon the rest of syrup on the cake surface. Frost with the rest of the frosting. Decorate with the rest of strawberries and blueberries.

It took me 2 days to prepare this cake. I baked the cake on Friday night. Prepared syrup in the afternoon the next day. And 2 hours later I whipped the frosting and assembled the cake. A lot of work - but it was well worth it. The cake was beautiful , not too sweet, and smelled like fresh summer.

Banana Blueberry Muffins

These muffins don't look pretty - they didn't dome like normal muffin recipes - and they are supposed to be healthy - the original recipe at Epicurious.com calls them Healthy Blueberry and Banana Muffins. They turned out not bad. Very moist - not too sweet - not too rubbery like the usual low-fat recipes. Plus I don't feel too guilty eating them because they are "healthy"....



Ingredients
1/2 cup all purpose flour
1 cup wholewheat flour
1/4 cup oat bran
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3 mashed ripe bananas
1/2 cup soy milk
2 tablespoons vegetable oil (I used olive oil to increase its health factor - maybe this is why the muffins sink?)
1 egg
1 1/2 cups frozen blueberries - defrosted
zest and juice from 1 lemon

Directions
Preheat oven to 400 degrees and line muffin pan with liners.
1. Whisk dry ingredients in a bowl.
2. Mix bananas, soy milk, oil, egg and lemon together in a separate bowl.
3. Stir the second bowl into the first. Fold in blueberries.
4. Bake for 20 minutes and let cool.