1 July 2015

Greek yogurt and Honey blueberry muffins (Muffins de arándanos con miel)






Some days ago I made these muffins with blueberries and honey, but they were forgetting me among many things we always do.

They are healthy and delicious because have  whole wheat, honey and berries, which can be fresh or frozen, everything depends on whether you live in the North or in  South Hemisphere :)
Source: Baker by Nature





Ingredients


1 1/2cups whole wheat flour
1 cup all purpose flour
 1/2 cup + 3 tablespoons brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup low fat  greek yogurt
1/2 cup milk
1/2 cup honey
1 teaspoon vanilla extract
2 large eggs room temperature
1/2 cup  vegetable oil ( corn oil)
1 cup blueberries (fresh or frozen)



Method

Preheat oven to 180°C (375° F)
Line a 12 cups muffins tin with paper liners.
Set aside.
In a largte bowl whisk together  flours, sugar, baking powder,baking soda, salt and cinnamon.

In a medium bowl whisk greek yogurt, eggs,vanilla, honey and corn oil.
Gently fold the yogurt mixture into the flour mixture and using a spatula, fold until combined being sure to mix just until the flour dissapears. Add the blueberries.

Divide the batter evenly among the prepared muffins, place pan in the oven and bake for 20 minutes, reduce the heat and bake for 8 minutes more until they look golden and dry.

Allow the muffins to cool for 6 minutes in the pan before transfer to a rack to cool completely.



print recipe here

















En español

Muffins  con arándanos y miel























Muffins con arándanos, miel y yogurt griego


Ingredientes
1 1/2 taza harina integral
1 taza de harina normal (sin polvos de hornear)
1/2 taza más 3 cucharadas de azúcar rubia
1 cucharada de polvos de hornear
1/2 cucharadita de bicarbonato
1/2 cucharadita de sal
1/2 cucharadita de canela
1 taza de yogurt griego o natural
1/2 taza de leche
1/2 taza de miel
1 cucharadita extracto de vainilla
2 huevos grandes temperatura ambiente
1/2 taza de aceite natural
1 taza de arándanos (frescos o congelados)

Preparación



29 June 2015

Pomegranate Pear crumble cups (Crumble de peras y granada)




This delicious dessert is a mixture of pears and pomegranates crumble.
Finally with some vanilla ice cream  is delicious.
Thinking of the North (summer)  you can mix some raspberries with pears or other berry.
In any case I used my  pomegranate seed that I  have frozen .
I love pomegranates.

Adapted from How sweet is




Ingredients
(4  or 5 serves)

4 beauty pears peeled and cubed
3 tablespoons granulated sugar
1 tablespoon whole wheat pastry flour
pinch of salt
1/4 tsp cinnamon
1/4 tsp cardamom
3/4 cup pomegranate arils ( or some berries)

Crumble
2/3 cup oats
1/3 cup loosely brown sugar
1/3 crumble gingersnap cookies
1/4 cup whole wheat pastry flour
1/2 teaspoon cinnamon
pinch of cardamom
1/4 cup softened butter
1 teaspoon vanilla extract



Method

Preheat oven 180°c (375° F)

In a a large bowl toss pear cubes with sugar,flour cinnamon and cardamom.
Once throughly mixed, tos in pomegranate seeds and let sit while you make the crumble.

In a bowl combine oats, brown sugar, cookies, flour,cardamom and cinnamon.
Add softened butter and vanilla,and mix throughly with a fork or your hands  until it becaomes clumped together.


Spray 4 or 5 ramekins with non stick spray, then add an amount of pears/pomegranate (or berries) in each.
Layer crumble mixture on top of each pear cup.
Bake for 25 to 30 minutes or until crisp is golden brown. Serve hot and with vanilla Ice cream if desired.
Garnish with some poms or berries.




Note: A dessert I would love make again soon!















Crumble de peras y semillas de granada

(en español)







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