Very Berry Muffins

Everyone's Favorite Muffin... 

            Berrified!

 

Here, look now. I'm not going to say that these aren't anything special... They just get eaten up literally as I'm taking them out of the oven. Every time, never fails.

So here's the recipe for you:

berries... whatever kinda you'd like. my personal preference is a combination. i also like to use fresh non-frozen, pesticide free berries (like the ones from my backyard... the best kind)

*my combo: 

blueberry

black berry

raspberry

*the trick is not over or under-doing the amount. a lot of recipes will give you cup amounts and what not. this is probably because they aren't just going out back and picking what they need or something like that. My suggestion is to just make the batter separate then add your berry-mix in after. that way you can control how many and what go into your cakes. (as "a rule of thumb" i usually use about a 1/2 cup minimum of each type of berry, but when want a berry muffin, i want a very-berry-muffin)

the cake part:

2 1/2 cups of whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, softened
1/2 cup sugar (or If you're using liquid Stevia remember that 1 tsp. is enough to replace 1 cup of sugar)
2 large eggs
1 teaspoon vanilla extract
1 cup nonfat Greek yogurt

the how to:

Preheat the oven to 350 degrees. (If you're going to make tiny batches in a mini oven/ toaster oven just make sure you have tinfoil ready, the tray in the middle, and it set to baking temperature.)

Mix the (dry stuff) flour, baking powder, baking soda, and salt... but mix the butter and sugar (stevia) separately until well blended.

Add the eggs to the butter/sugar mixture, just giv'em a good beatin', then gradually sift the flour mixture into the butter/sugar mixture. After this is well mixed fold the greek yogurt into your batter using a large spatula or wooden spoon... fold it well, <3.

Lastly, fill your muffin molds 2/3 full and then drop in your desired amount of berries*. Bake for about 15-20 minutes or until it passes the clean toothpick test.

*here i like to sprinkle some cane sugar or large granules of sugar (demerara) on the top, just make sure they don't melt or burn by using the tin foil.




 


Somethings to think about when you're making a healthier (cup)cake!

Make a lighter cake batter by replacing some of the oil and butter with applesauce, apple butter, marmalade or yogurt (like in these vanilla and chocolate ones.

Adding fruit or veggies and using less sugar in your batter will add texture, keep the cake moist and up the nutrients.

If you want to pack in a protein punch try using some of your favorite vanilla protein powder in place of half the amount of recommended sugar. It works really well to add a richness when you mix it in with the yogurt first!

Go easy (or forget it all together) on your icing. If you like a cream cheese icing try and use it sparingly. Personally these deliciously sweet berry muffins don't need anything extra!

Making Paneer Cheese

Making Paneer Cheese at home

I first made my most beloved Indian dish at home in America. I could eat Palak Paneer day in and out! There are so many different ways to make this delicious (and potentially very healthy) Indian dish. 

Below is the recipe for just the Paneer cheese. I decided to show this separately from the actual main dish because there are many different form of paneer you can make depending on what you're using it for! 

*it's fantastic stuffed in to Naan bread with spices (sweet or spicy) then pan fried... like Kulcha!

ingredients:

• 8 cups (half gallon) milk (organic non-processed whole milk works best)
• 1/4 cup lemon Juice

*want more? double up, just make sure your pots and pans are big enough... though I find that this amount makes just the right amount for a double serving of Palak Paneer... mmmhhh my favorite!


how to:

1. Mix lemon juice in half cup of hot water and put aside.
2. Boil the milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
4. Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
6. To take out the excess water, press the wrapped paneer under a heavy pan for about 1 hour.

 

  

The round ball of paneer (above) is what I ended up pressing for two hours under a weighted pan. I just put the cheese on my cutting board wrapped in a loose round shape using the cheese cloth, the on top of it a pan with things to weight it down. I tilted my cutting board slightly so that the excess whey and water would run down it into a catch tray (I can use it to boil rice or noodles, or even freeze it for other cheese till later)

Enjoy your Indian!!

Here are some tips I found for making different kinds of Paneer:

If paneer will be used to make any dessert dish:

1. The most important part of making paneer for dessert is how much water to take out from the paneer.
2. To check if right amount of  water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
3. For making sweets, paneer can be refrigerated for 1 to 2 days.
4. Paneer from half-gallon milk will make about 15 to 20 rasgullas.
5. I suggest 2% milk for rasgullas, rasmalai, chamcham or any other dish in that category.
6. For sandaish, burfee or any other such dish use regular whole milk.

If paneer will be used for making main dishes:

1. Before Pressing the paneer knead it enough so paneer is not crumbly.
2. Press the paneer instead one hour, two hours making firmer.
3. Cut the paneer to desired shape. Paneer can be refrigerated for a few days or kept frozen for months.