Lemon Yogurt and Chia Muffins

Ingredients:

• Muffins
• 2 cups flour
• 3 Tablespoons chia seeds
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 8 tablespoons butter, softened
• 1 cup sugar
• 2 eggs
• 1 lemon, zested
• 1 teaspoon vanilla
• 1 cup Greek vanilla yogurt
• For Glaze:
• 1/2 cup powdered sugar
• 1-2 Tablespoons fresh lemon juice

Directions:

1. Preheat oven to 350°F. Prepare 12 cups muffin tin with non sick spray or liners.
2. In a small bowl combine flour, chia seeds, baking powder, baking soda and salt. Set aside. In an electric mixer, cream butter and sugar together until light and fluffy, about 2 minutes. Beat in eggs, one at a time, mixing well each addition. Mix in lemon zest and vanilla. Using a spatula mix in the flour and yogurt until just combined. Fill muffin tins about 2/3 of the way full. Bake for 18-20 minutes, until a tester comes out clean. Allow the muffins to cool in the pan for a few minutes, before removing to a wire rack.
3. While the muffins are cooling prepare the glaze. Whisk together the lemon juice and powdered sugar until smooth. Drizzle a little over the top of each muffin. Allow glaze to set before serving.

~Recipe from dinnersdishesanddesserts.com

Blueberry Oat Bran Muffins

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Makes: 24 muffins

Ingredients:

• 1 cup oat bran
• 1 cup flour
• 1  teaspoon baking powder
• 1/2 teaspoon baking soda
• a good pinch salt
• 1/2 cup sugar
• 1 cup blueberries (no need to thaw them if frozen)
• 1 cup plain yogurt (buttermilk can be substituted)
• 2 Tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 2 eggs

Directions:

1. Preheat oven to 360°F and line 2 12-muffin trays with paper liners. (You can do it in batches if you only have one muffin tray.
2. In a large mixing bowl, whisk together the bran, flour, baking powder, baking soda, salt, and sugar, until no lumps remains. Add the blueberries and toss gently to combine.
3. In another bowl, whisk together the yogurt, oil, vanilla, and eggs. Pour this mixture into the dry ingredients, and fold it in gently with a spatula until no trace of flour remains. The mixture will be lumpy, but resist over mixing.
4. Pour the batter into the prepared muffin tray, filling each muffin mold by about three quarters. Baking for 12 to 16 minutes, until set and golden. Serve slightly warm or at room temperature.

Recipe from Stephanie M.and chocolateandzucchini.com

Indian Stew

Prep. time: 15 minutes
Cook time: 15 minutes

Ingredients:

• 1 cup long-grain white rice
• 2 Tbs vegetable oil, such as safflower
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 Tbs curry powder
• 1 tsp ground ginger
• 3 cups tomato sauce
• 2 cans (15 oz each) chickpeas, rinsed & drained
• 1 Tbs fresh lime juice, plus lime wedge for garnish
• 1/2 cup plain low-fat yogurt

Directions:

1. Cook rice according to package instructions; cover; and keep warm.
2. While rice is cooking, heat oil over medium in a large skillet. Add onion and garlic; season with salt & pepper. Cook stirring frequently, until onion is tender, 4 to 5 minutes. Add curry powder and ginger; cook stirring until fragrant, about 1 minute.
3. Add tomato sauce, chickpeas and 1 1/2 cups water. Bring to a boil; reduce to a simmer, and cook stirring occasionally, until thickened, 8 to 10 minutes. Stir in lime juice; season with salt & pepper. Serve stew with rice and yogurt, garnish with lime wedge and a pinch of curry.

~Recipe via Everyday Food, December 2008