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68 Days of Gourmet: Day 31

I hope everyone had a nice weekend. Mine was full of cooking, house hunting, cleaning and working out. Saturday morning started off with a bowl of oats full of apples, peanut butter, raisins and ground flax while I updated my blog with the seared scallops from Friday night’s dinner. Then I headed out for a quick 3 mile run with Sullie before meeting with our realtor to look at houses.

On Saturday night we finally tried Lebowski’s for dinner. It’s a local bar and grill that actually has great food. I had two sliders – one turkey burger and one “beef on weck.” I’d never had a beef on weck before – delicious! I also had a side of garlic fries because I heard they were the thing to order. This was a big splurge for me – I’m usually all about the sweets and pass on fried food – but they were totally worth it. They had some great looking salads and healthier fare that I’ll have to check out next time. We’ll definitely be going back to Lebowski’s!

When we got home I put together an overnight French toast to have for breakfast the next morning. I was not feeling French toast after our feast but my feelings had changed Sunday morning when I woke up! I’ll be blogging about the French toast soon. It was the perfect weekend treat.

Sunday was devoted to mostly cleaning and organization (our apartment desperately needed it) and of course, my 90 minute hot yoga class at Charlotte Yoga with my very favorite teacher, Suzanne. I look forward to this class all week! Seriously amazing. I saw on the schedule that Grace, the founder of Charlotte Yoga, was assisting in the class so I knew I’d better get there early. I’m so glad I did, the class was packed and they ended up having to send about 20 people away. The room was packed with almost 50 sweaty, hard working yogis!

I actually planned on making Duck a l’Orange last night for 68 Days of Gourmet but I just did not have the energy for it after my day of cleaning and the yoga class. I ended up making Teriyaki Chicken with the chicken breasts I got on sale at the grocery Friday. I was browsing chicken breast recipes from Gourmet online and thought this looked simple and healthy. Brandon and I decided that while this was a nice basic dinner it wasn’t anything special. Neither one of us is super fanatical about teriyaki chicken but if you are then this is a great recipe for you to try. It’s so simple, healthy and the homemade teriyaki sauce is way better than the stuff you buy in a bottle. We didn’t dislike this; it’s just not something I think we’ll make again. I adapted this by changing the sauce to pretty much double it after reading a lot of reviews to do so. Was definitely necessary. I also used boneless skinless chicken instead of boneless, skin on.

So the duck is on the agenda for tonight. Wish me luck! This is my first time preparing duck. Blog update to come soon!

Teriyaki Chicken
(Recipe adapted Gourmet, May 1990)

Ingredients:

5 tablespoons soy sauce
1 teaspoon minced peeled fresh ginger root
3 tablespoons honey
1 tablespoon medium-dry sherry (I did not double this as I’m not the biggest fan of a strong sherry taste)
2 tablespoons white-wine or rice wine vinegar
1-2 garlic cloves, minced and mashed to a paste
2 boneless, skinless chicken breasts

Directions:

In a large, shallow dish, whisk together soy sauce, ginger, honey, Sherry, vinegar and garlic. Pound chicken breasts between two sheets of plastic wrap or wax paper to about ½ inch thickness. Place chicken in marinade and turning to coat. Marinate for at least 20 minutes, turning once.

Preaheat the broiler to high. Transfer chicken to the oiled rack of a broiling pan, reserving marinade. Broil about 6 inches from heat for 5 minutes. While chicken is cooking, boil the reserved marinade until reduced by half. Remove chicken from oven and flip chicken breasts. Brush marinade on tops of chicken and return to broiler for 5-8 more minutes, or until internal temperature reaches 160 degrees, careful not to overcook.

Yield: 2 servings

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68 Days of Gourmet: Day 29

I feel terrible that I’ve been such a bad blogger this week. I started in the hole since I didn’t get to make my weekly menu and grocery shopping trip. It was a major pain to scramble every night to figure out what to have for dinner. Now we’re back in town and settled back into our routine.  I promise that I have lots of fun cooking and baking projects planned for this weekend that I can’t wait to share with everyone!

I was looking for something simple to make last night for dinner. I was browsing through the easy and healthy weeknight meals gallery on Epicurious and sent the link for this Portuguese Kale and Potato Soup recipe to Brandon. I was shocked when he said, “I’d eat that.” I still firmly believe that it’s only because this soup included sausage in the ingredient list! Also, kale is one of my grandmother’s signature dishes so Brandon has discovered that he loves it. I love using kale in recipes – it packs a HUGE nutrient punch. Check out this overview of the nutrients in boiled kale.

So back to my struggle with blogging and dinner this week…I work out pretty much every day after work. I usually don’t get home from my workout until after 7 p.m so if I haven’t planned dinner, it’s very challenging to make it happen. I’m very proud to share that it is extremely rare that we eat out on a weeknight. I always have something planned for dinner. I know I continue to harp on the importance of meal planning in advance but it makes a huge difference. I was stressed all week this week trying to pull together dinners and make time to get to the store.

On Monday Brandon and I went to a Vinyasa Basics yoga class at Y2 Yoga. It’s a newer yoga studio with smaller classes. I thought the class was pretty easy but it’s always nice to get back to the basics. Brandon enjoyed the class and got some great work in on perfecting the basic positions.

I planned on running with Sullie Tuesday after work but got stuck at work until 6:45. I still had to go to the grocery to get stuff for dinner (again, pre-planning people!) so by the time I got home at 7:30 I was hungry and cranky and it was freezing cold and dark. The run didn’t happen.

I set my alarm to get up and run Wednesday morning. Sullie is great motivation to get out of bed because she really needs the exercise and to get out of the apartment. We did an easy 3-miler but it was freezing – about 20 degrees and windy! Wednesday night I went to a power yoga class at Y2.

I planned on running today but got called at the last minute to sub BodyPump. Literally, at the last minute. I had to leave work a few minutes early to go home and grab my music, change and get to the gym. I hit terrible traffic and ended up being 10 minutes late to class. I felt terrible because I know how disappointing it is to have the workout you committed to cut short but hopefully all the push-ups we did made up for it! I ran 3 miles on the treadmill after.

So, hopefully I’ll be updating the blog A LOT more frequently and you won’t have to get a whole run down on my week in fitness in one post! I had this Kale and Potato soup for lunch today and it totally satisfied me for the whole afternoon! And I think the leftovers were even better today!

I made quite a few modifications to the original recipe. The original calls for only adding the kale in the last 5 minutes of cooking. There is no way it would have been done in that amount of time. We like our kale tender so I added it with the potatoes. Honestly, I didn’t  really follow the cooking directions at all for this recipe. I just did what made sense to me. But the soup turned out great and is an easy and nutritious weeknight dinner.

Portuguese Kale and Potato Soup
(Recipe adapted from Gourmet, November 2009 – the last issue ever :( )

Ingredients:

2 tablespoons olive oil
1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces (uh, I used kielbasa)
1 medium onion, diced
2 garlic cloves, minced
1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces (2-3)
6 cups water or chicken broth (I used half and half)
1 teaspoon paprika
1 pound kale, stems and center ribs discarded and leaves torn into small pieces
Salt and pepper, to taste
Hot sauce, like Sriracha, for serving

Directions:

Heat oil in a large pot or dutch oven over medium heat. Add onion and cook for about 5 minutes. Add sausage and garlic and continue to cook 2-3 more minutes. Season with salt and pepper and then add potatoes, water or chicken broth, kale, paprika and salt to taste to the pot.

Cover and simmer for about 30 minutes, until kale and potatoes are tender. Mash up some of the potatoes with the back of a fork to thicken the soup a bit. Taste and do a final season with salt and pepper. Serve with a drizzle of hot sauce.

Yield: 4 main course servings

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68 Days of Gourmet: Day 8

Day 8 of 68 Days of Gourmet! Only 60 more posts to go! I made an exciting purchase last night – The Gourmet Cookbook. It includes over 1,000 recipes. I started flipping through it last night and have already flagged well over 60 recipes that I want to try and that was just appetizers, soups and salads! It’s going to be tough to narrow it down but I’m happy to have this resource in my kitchen.

Sashimi grade tuna steaks were on sale at the grocery this week and they looked great. I picked some up on my weekly shopping trip. I found this recipe that included an amazing looking marinade in Gourmet. The marinade reminded me of a recipe I’ve always loved that my parents use for salmon.

It was just as good as I’d hoped. While cooking the tuna, I brought the marinade to a boil so we could spoon extra sauce over our fish and rice. The combination of the teriyaki and soy sauce with the fresh ginger and garlic was so delicious. I will definitely be making this marinade again for tuna and also for salmon. I usually have most of the ingredients in my pantry so it’s a great standby fish preparation.

Asian Marinated Tuna Steaks
(Recipe adapted from Gourmet, September 1996)

Ingredients:

1/2 cup teriyaki sauce
2 tablespoons soy sauce
2 tablespoons firmly packed brown sugar
1 tablespoon Sherry or white wine
1 tablespoon rice vinegar
1 tablespoon vegetable oil
1 teaspoon Asian sesame oil
3 garlic cloves, minced
1-inch piece fresh ginger, peeled and finely diced
2 scallions, chopped fine
a pinch dried hot red pepper flakes, or to taste
2-4 tuna steaks, depending on how many you’re feeding

Directions:

Combine everything except for fish in a baking dish. Whisk to combine. Place fish in marinade and let sit at room temp if you’re marinating for less than an hour, in the fridge if you’re marinating over one hour and bring to room temp when you have about an hour left. The reason for this is so your fish won’t be cold in the center when seared. Marinate fish for up to 2 hours total.

Remove fish from marinade and pat dry. Place marinade in a small saucepan and bring to a boil and let cook for a few minutes. Heat a couple tablespoons of oil in a saute pan over medium high heat. Sear fish about 1 minute per side for rare tuna.

Spoon a bit of boiled marinade over tuna before serving.

Yield: 2-4 servings, depending how many steaks you cook

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altonturkey

Two posts in one day? I can honestly say I never thought this would happen but this turkey is just too beautiful not to share with my readers while everyone is planning Thanksgiving menus. I can’t take any credit for this bird – it’s my dad’s practice turkey for Thanksgiving. He made this last weekend on the Big Green Egg using Alton Brown’s Good Eats Roast Turkey recipe. If you’re looking for a turkey recipe I think you should give Alton’s a try. I was shocked to see it has received 2,289 reviews and still has 5-stars. Pretty impressive! My dad was very pleased with how this turkey turned out and will be using this recipe on Thanksgiving day.

One of the benefits of cooking your turkey on the Egg is having your oven space available for all your sides and desserts. Also, the smoke flavor and crisp skin is delicious! If you don’t have an Egg, no worries. Alton’s recipe provides step-by-step instructions for the oven.

The only thing my dad did differently was let the turkey air-dry in the fridge for 12 hours before cooking. This dries the skin to help it become golden and crisp while cooking.

Can’t wait to try this turkey on Thanksgiving day!

Good Eats Roast Turkey on the Big Green Egg
(Recipe adapted from Alton Brown)
Printable Recipe: Good Eats Roast Turkey on the Big Green Egg

Cook Time:

BRINE
14-16 hours (1 hour per pound)

AIR CHILL
12 hours

COOK TIME
2 hours 30 min (max)

Ingredients:

1 (14-16  pound) fresh turkey

FOR THE BRINE
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries (my dad substituted 1/2 teaspoon cinnamon)
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

FOR THE AROMATICS
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 rosemary sprigs
6 sage leaves
Canola oil

Directions:

TO MAKE THE BRINE
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Remove the brine from heat, cool to room temperature and refrigerate.

TO BRINE THE TURKEY
The day before you’re roasting your turkey, combine the brine, water and ice in the 5-gallon bucket. Place the turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed. Cover and refrigerate or set in cool area for one hour per pound. Turn the bird once halfway through brining if your turkey is not fully submersed.

After brining time is up, remove the bird from the brine, rinse and pat dry. Place in refrigerator and allow to air chill overnight, about 12 hours.

TO ROAST THE TURKEY
If using the Egg, set it up with a plate setter or pizza stone. Place a cast iron grate (feet side up) on top of that and finally you’ll place the turkey in a roasting pan on top of that (after Egg is preheated). Preheat the oven or Big Green Egg to 500 degrees.

Combine the apple, onion, cinnamon stick and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Roast the turkey in the Big Green Egg with lid down or on lowest level of the oven for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees (or bring the grill temperature down). Set the thermometer alarm (if available) to 161 degrees and remove the turkey to rest when it reaches this temperature. (After 2 hours my dad’s turkey was 163 degrees in the breast and 171 degrees in the thigh).

Let the turkey rest, loosely covered with foil for at least 15 minutes before carving.

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68 Days of Gourmet: Day 7

turkeychili

I mentioned a couple posts back that Brandon grilled a turkey breast on the Egg a couple weeks ago. I decided to make turkey chili with the leftovers since I knew a lot of people would be looking for ideas on what to do with leftover Thanksgiving turkey.

I found this recipe from Gourmet. It was extremely easy to put together and was ready in less than 30 minutes. I will say the chili was better the second day after the flavors had more of a chance to blend. This recipe is a good starting place and you can really adapt it to whatever you have on hand. I think it would be good with different types of beans and also with corn added in.

Turkey Chili
(Recipe adapted from Gourmet, November 2008)

Ingredients:

1 large white onion, diced
1 bell pepper (any color), diced
3 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon chipotle chile powder
2 teaspoon packed brown sugar
1 (28-ounce) can whole tomatoes in juice or diced tomatoes
1 (19-ounce) can black beans, drained and rinsed
1/2 cup water
1 teaspoon salt
2 cups cooked turkey, shredded or chopped
Topping ideas: sour cream, sliced avocado, shredded cheese, hot sauce, crackers

Directions:

Heat a large pot over medium heat. Add olive oil and heat until shimmering. Add onions and peppers and cook, stirring frequently, for about 10 minutes, until golden. Add spices and brown sugar and cook, stirring, until fragrant, about 1 minute. If you are using whole tomatoes, cut with kitchen shears in can before adding to pot. Add tomatoes, beans, water and salt and simmer, covered, 15 minutes.

Stir in turkey and cook for about an additional 5 minutes, until heated through.

Yield: 6 servings

turkeychili2

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68 Days of Gourmet: Day 2

spicedchicken2

This is my new favorite easy dinner to add to our regular rotation. First thing first, I apologize for the less than stellar photo. I don’t have a lightbox and it gets dark at 5:30. Considering that we never eat until 8 p.m., there’s just no hope for decent dinner shots during the winter.

I have been so eager to make this Spiced Chicken after hearing Gourmet Editor-in-Chief Ruth Reichl say it was one of her favorite weeknight family dinners. The chicken was so simple, so juicy and a breeze to prepare. And the house smelled amazing while it was baking. It’s also very economical. We used legs and thighs but you can also use bone-in breasts – both are very affordable, especially if you can catch them on sale. It is insane to me how much the grocery charges for skinless, boneless chicken breasts. It’s a total rip off! I only buy them on sale and freeze. Otherwise, I buy bone-in and skin and bone myself. It’s very simple.

But I digress…back the Spiced Chicken. I told Brandon at least five times during dinner, “this is so good.” I can’t wait to share the recipe with my mom and dad. I know they will love this one! This is an awesome weeknight dish and would also be perfect for someone looking for an easy but delicious entertaining recipe.

I doubled the amount of spices for the chicken (so I could really coat it on) and substituted a wine/chicken broth mixture for the water in the pan sauce.

Try this for a new spin on chicken. I know everyone is always looking for new and easy chicken dishes!

Spiced Chicken
(Recipe adapted from Gourmet, April 2000)

Ingredients:

2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 tablespoon olive oil, plus extra for the pan
2 bone-in chicken breasts or 2 leg/thigh combos
1/2 cup white wine, chicken broth or water

Directions:

Preheat oven to 425 degrees. Rinse and pat dry chicken.

Stir together spices, salt and 1 tablespoon of oil. Rub all over chicken. Heat another two tablespoons of oil in an ovenproof heavy skillet (preferably not non-stick) over medium-high heat until hot but not smoking. Add chicken and brown on both sides, about 6 minutes (3 minutes per side).

Transfer skillet to middle rack of oven and roast, skin side up, until just cooked through, 20-25 minutes. The internal temperature should read 160 for breasts and 170 for legs or thighs. Transfer chicken to a plate.

Place skillet over medium-high heat. Add water, wine or stock and deglaze, scraping up brown bits. Let reduce for 2 or 3 minutes. Pour pan juices over chicken and serve.

Yield: 2 servings

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thaibasilchicken

We visited my family in Atlanta last weekend. While we were there we stopped by the Dekalb Farmer’s Market. It’s not really a farmer’s market but it is a mecca for foodies. They have a huge and varied selection of vegetables, fruits, seafood, cheeses, meats…the list goes on and on. This was Brandon’s first trip and he was taken in by the chili selection. We ended up coming home with four or five different types of chili peppers so you’ll notice a recurring theme in my next few blog posts as I try to find inventive ways to use them.

Today I decided to use the Thai Chilies (also known as prik kee noo). I did some research this morning and landed on Spicy Thai Basil Chicken. This is a pretty basic Thai dish but I thought it’d be fun to make at home with our chilies. I ended up using a combination of two recipes and was pleased with the outcome. I was pretty scared that this dish would be over the top spicy (since I used about 8 chilies and they’re supposed to be a 9 in hotness on a 1-10 scale) but the spice was very manageable. It was a nice slow and constant burn.

If you’re a fan of Thai stir fries and like a little spice I highly recommend this recipe for an easy weeknight meal. I served it over jasmine rice.

Spicy Thai Basil Chicken
(Recipe inspired by Andrea Meyers and Thai Food and Travel)

Ingredients:

3 tablespoons canola oil
3 cloves garlic, minced
1 shallot, thinly sliced
1 bell pepper, diced (red, yellow, green – whatever you have)
4 boneless skinless chicken breasts, sliced into thin strips
8 Thai chilies, sliced into then rounds (can substitute serrano or jalepeno if necessary)
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 tablespoons soy sauce
2 tablespoons water
15 basil leaves, roughly chopped
1/2 teaspoon cornstarch mixed with 1 tablespoon water
Jasmine rice, for serving

Directions:

Heat a large skilled over medium-high heat. Add oil and heat until shimmering. Add garlic, shallots and peppers and saute for about 1 minute. Add chicken and chilies and continue to cook for about 5 minutes, until chicken is no longer pink. Add fish sauce, oyster sauce, soy sauce, water and basil leaves and cook for another minute or two. Stir in cornstarch/water mixture and cook for another minute, until thickened.

Serve over rice.

Yield: 4 servings.

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pbccbananamuffins

I know, I know…it’s been all about the baking posts lately. I promise I’ll get back to real food soon but I’ve just been in the mood to bake lately. Also, I recognize that I have a slight addiction to baking muffins that involve banana. I’ve shared the story before but I am a total peanut butter addict and peanut butter and banana sandwiches are one of my favorite lunches. But sometimes I just don’t use my bananas for the week and find myself making muffins with the overripe bananas. I’m a little strange because I cannot eat a banana plain. It literally makes me sick to my stomach but I love them in things…like PB&B sandwiches and banana pudding!

So I decided I was ready for a change from my standby banana muffin recipe and wanted to try to incorporate my favorite sandwich in a muffin. I found this recipe on Baking Bites. It was simple and so delicious…especially with a glass of milk! I will definitely be making these often!

Peanut Butter Chocolate Chip Banana Muffins
(Recipe adapted from Baking Bites)

Ingredients:

1 1/2 cups all purpose flour
1 cup oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons vegetable oil
3/4 cup brown sugar
2 large eggs
1 cup mashed banana (about 2)
6 tablespoons peanut butter (I used all natural crunchy but you can use anything you have on hand)
1 cup buttermilk
1/2 cup chocolate chips

Directions:

Preheat oven to 375 degrees. Grease a 12-muffin tin or prepare with liners.

Whisk together flour, oats, baking powder, baking soda and salt in a bowl. Set aside.

In a separate bowl, mix together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and buttermilk until smooth. Stir in flour mixture flour mixture mix well.

Divide batter evenly into prepared muffin pans, filling about 3/4 full.

Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.

Remove muffins frompan and cool on a wire rack.

Yield: 12 muffins

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caesarwithpancetta

This is a lightened and eggless variation of one of my favorite Caesar salads from Ina Garten. I love Ina’s Caesar salad for entertaining. It’s great with home made croutons. We had Italian night last Sunday and I wanted to make this salad but was looking for something lighter and without the raw egg. I decided to take my favorite elements from her salad (the cherry tomatoes and crispy pancetta) and pair it with a Caesar dressing I found on Cooking Light.

I will admit that the dressing definitely doesn’t live up to Ina’s but it’s very easy and much lighter. I prefer to make my own dressings and I think it adds so much to a salad. And when it’s this easy…you really don’t have an excuse not to!

Lightened Caesar Salad with Pancetta and Cherry Tomatoes
(Recipe inspired by Ina Garten, dressing source Cooking Light)

Ingredients:

FOR THE SALAD
1-2 heads romaine lettuce (depending on size)
1/4 pound pancetta, sliced to a similar thickness to bacon
1/2 cup cherry tomatoes, cut in half
Salt
Freshly ground pepper

FOR THE DRESSING
1/3  cup  plain fat-free yogurt
2  tablespoons  fresh lemon juice
1  tablespoon  olive oil
2  teaspoons  red wine vinegar
2  teaspoons  Worcestershire sauce
1  teaspoon  anchovy paste
1  teaspoon  Dijon mustard
1/2  teaspoon  freshly ground pepper
1  garlic clove, minced

Directions:

Cut pancetta into cubes. Place in a skillet over medium-high heat and cook for about 10-15 minutes, until browned and crispy. Remove from pan and drain on paper towels.

Wash lettuce well and dry in a salad spinner. Cut into 1 1/2 inch slices. Place in a large bowl.

Whisk together dressing ingredients. Pour over salad greens and toss to coat. Top with tomatoes and pancetta. Season with salt and pepper and serve.

Yield: 4 servings

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easybananamuffins

You can almost always find banana muffins in my freezer. I love peanut butter and banana sandwiches but sometimes I don’t get around to using all the bananas. I hate to waste them so I usually end up making muffins with the overly ripe bananas.

My favorite recipe is adapted from a Cooking Light Banana Bread recipe. I like that the recipe is easily cut in half and is perfect to use one banana and make six muffins (of course you can make the full recipe too).

It takes no time at all to get these in the oven. You don’t even have to break out a mixer! Everything can be done by hand. The muffins are soft with a nice crispy crumb when they’re fresh out of the oven. They freeze well and are perfect for an on the go breakfast.

Easy Banana Muffins
(Recipe adapted from Cooking Light)

Ingredients:

1  cup  all-purpose flour
1/2  teaspoon  baking soda
1/4  teaspoon  salt
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/8 cup vegetable or canola oil
1 large egg
1 large banana, mashed
2 tablespoons, plus 2 teaspoons of plain low-fat yogurt or low-fat sour cream
1/2 teaspoon vanilla extract
Cooking spray

Directions:

Preheat oven to 350 and spray muffin tin with cooking spray.

Mix together flour, baking soda and salt in a medium bowl. Set aside.

In a separate bowl, mix together sugars, oil, egg, banana, yogurt or sour cream and vanilla.

Pour wet ingredients into dry ingredients and mix until just moist and incorporated. Spoon batter into prepared muffin tins, filling about 2/3 of the way full.

Bake for about 18-22 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool in pan for a few minutes and then transfer to a wire rack.

Yield: 6 muffins

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