Wednesday, February 24, 2010

Yummy Whole Wheat Muffins (Really!)

When you think of whole wheat muffins, they are usually super dense and not very tasty. So when I came across this recipe from Mark Bittman, I had to try it out (esp since the kiddo loves muffins/cucpakes). The result, yummy! Moist and not dense. Give it a try with your favorite fruit or veggie.

Blueberry Whole Wheat Muffins
From Mark Bittman
Yields ~14


  • 1/2 cup melted unsalted butter
  • 2 1/2 cups white whole wheat flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup pureed blueberries
  • 1 egg, beaten
  • 1/2 cup buttermilk
  1. Preheat oven to 375 degrees and grease one 12-cup muffin tin.
  2. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt.
  3. In another bowl, whisk together the melted butter, banana, egg and buttermilk.
  4. Fold wet mixture into dry mixture and stir until just combined.
  5. Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Friday, February 19, 2010


I love falafels! They're not only super tasty, but good for you (ok, if they're not deep fried). I've been hunting for a recipe to mimic ones I made so many years ago. I think I may finally have found the recipe! I made them this week and they are super easy to make. The only change I would make next time is to use parsley and cilantro rather than cilantro alone. The key to making these is to not add too much water (almost none at all) when you grind the garbanzo beans. The one variation I did was not to deep fry them, but make them into patties and grill them.

From Mark Bittman
Yield 6 to 8 servings

  • 1 3/4 cup dried chickpeas
  • 2 cloves garlic, lightly crushed
  • 1 small onion, quartered
  • 1 teaspoon ground coriander
  • 1 tablespoon ground cumin
  • Scant teaspoon cayenne, or to taste
  • 1 cup chopped parsley or cilantro leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon baking soda
  • 1 tablespoon lemon juice
  • Neutral oil, for pan frying
  1. Put the beans in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep beans submerged.
  2. Drain beans well (reserve soaking water) and transfer to a food processor. Add remaining ingredients except oil; pulse until minced but not pureed, scraping sides of bowl down; add soaking water if necessary to allow machine to do its work, but no more than 1 or 2 tablespoons. Keep pulsing until mixture comes together. Taste, adding salt, pepper, cayenne or lemon juice to taste.
  3. Put small amount of oil in frying pan and heat until fairly hot.
  4. Shape into small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes. Serve hot or at room temperature.