Strawberry Muffins

So last week, they had an amazing deal on strawberries and of course by today, they were starting to get a little too ripe and sad looking.  After about 30 seconds of searching, I found a recipe with Greek yogurt as an ingredient, and I was sold!  I am slightly obsessed with Greek yogurt at the moment, I use it as a sour cream substitute (it fooled my husband, so it really does taste like the real thing), I used it in the turkey meatballs earlier this week (still need to post) and now I used it in muffins.  I am pretty sure it actually has magic powers, but I have yet to confirm that.  Oh and most importantly, Little Man E loves plain greek yogurt, which during this ugly teething phase, I’m happy to give him anything as long as he eats it!  Anyway, back to the muffins.  This recipe is incredibly light and airy, and the almond extract adds a delicious warmth and richness to the strawberry flavor.  I think this is the perfect toddler recipe, but if you haven’t introduced nuts, I am sure omitting the almond extract would taste great too!  This is a slightly modified recipe from http://penguinsandcupcakes.tumblr.com, and it made 12 regular sized and 18 minis total.

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Strawberry Yogurt Muffins (makes 12 standard muffins, plus 18 mini)

Ingredients

2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tap. Salt
¼ cup butter
¼ cup vegetable oil
¾ cup sugar
1 egg
1 cup plain greek yogurt
½ tsp. almond extract
1.5 cups chopped strawberries (toss in sugar if they are a bit sour)

Directions

Preheat the oven to 450 degrees F. In the bowl of an electric mixer, cream together the butter, sugar and oil until smooth.  Add the egg, yogurt and almond extract and mix until combined.

In a separate bowl, combine the first four dry ingredients. Slowly add the dry mixture into the wet mixture.

Add the strawberries and fold in, do not mix.

Place paper muffin liner in your muffin tins. Use a ¼ cup scoop to fill the liners.

Bake for 10-12 minutes or until tops are golden.

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Savory Toddler Biscuits

Now, don’t let the title fool you!  These biscuits can be enjoyed by anyone, but I call them toddler biscuits because they are the perfect size for those pint-sized hands.  The best part about this recipe is you can really add anything to it.  I personally added some diced ham, peas, shredded zucchini and mexican blend cheese (had it leftover from tacos).  These can really be part of any meal, or a snack too!  I made these while both little ones napped, very easy recipe!  

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Savory Toddler Biscuits (makes 18 minis)

Ingredients

  • 1 cup plain flour
  • 1/2 tbsp baking powder
  • 1/4 cup grated cheese
  • 1 egg
  • 1/8 cup olive oil
  • 1/4 cup milk (cows milk/breastmilk/formula)
  • 1 cup veggies/meat (I used grated zucchini, ham and peas, but you could use grated carrots, chopped red pepper, chopped broccoli, chopped spinach etc. You could also use chicken for some extra protein)

Instructions

  1. Preheat oven to 350°F. Lightly spray a mini muffin pan with cooking spray. 
  2. Sift flour and baking powder together. Give it a quick stir to make sure the baking powder is evenly distributed. Stir through veggies/meat and cheese. 
  3. In a separate bowl, whisk oil, milk and egg. Make a well in the center of the dry mix and pour in the liquid. Mix until just combined, giving you a thick batter.
  4. Spoon batter into muffin tray and bake in the oven for 15 – 20 mins, until the muffins are nice and golden on top. Remove tray from oven, and cool muffins in tray for 5 mins, then turn out onto a rack to cool. 

Salmon with Lemon and Dill and Other Sunday Adventures

I love Sundays. We are all together as a family, we usually cook a fun dinner and I ignore the typical daily housework until Monday. I usually make a dinner that requires my Sous Chef (aka Husband) to help in the kitchen, as weekends are the one time I do not prep meals in the middle of the day. Tonight’s dinner was inspired by some amazing Coho Salmon we received from friends. By amazing, I mean wild caught in Alaska, then cleaned and immediately put into dry ice to travel back here for our enjoyment. I am not particularly good at cooking fish, although I absolutely love eating it! So, I believe the most important rule with good and fresh fish is keep it simple, and that is exactly what we did. My husband loves dill, so let’s say he inspired this tasty dish. For those of you following the meal plan that I am now posting weekly, the ingredients will not be on my grocery list. We had broccoli in the freezer, some red potatoes leftover from another meal and the fish was given to us. I love a free meal 🙂  The picture doesn’t do this meal justice, but we baked an entire half of the salmon, so they are not in perfect pieces.

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Salmon with Lemon and Dill (4 Servings)

Ingredients

1 pound salmon fillets
1/4 cup butter, melted
5 tablespoons lemon juice
1 tablespoon dried dill weed
1/4 teaspoon garlic powder
sea salt to taste
freshly ground black pepper to taste

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Place salmon in the baking dish. Mix the butter, lemon juice, garlic powder and dill in a small bowl, and drizzle over the salmon. Season with sea salt, and pepper.
Bake 25 minutes in the preheated oven, or until salmon is easily flaked with a fork.