Zucchini Carrot Muffins...but so much more!

These Zucchini Carrot muffins have much more than just those two healthy ingredients. They are flavored with orange and ginger, have oats in them and chocolate chips as a reward for eating so healthy. They are very moist and absolutely delicious.

1/2 cup rolled oats

1 cup all-purpose flour

1 cup whole wheat flour

½ cup oat bran

1 tablespoon arrowroot flour (optional but improves texture)

1 cup brown sugar

2 tablespoon maple syrup (for a darker muffin, use molasses)

2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon grated ginger root

1 teaspoon salt

3 large eggs

1/2 cup oil

7 oz or 200 gms Greek Yogurt
1/4 cup half and half

1 teaspoon orange flavoring (or grated orange zest)

1 cup shredded zucchini (do not drain)

1 cup shredded carrot

½ cup walnuts, finely chopped

½ cup chocolate chips

Juice of ½ lemon or 1 lime

Instructions

     Preheat oven to 350 degrees. Line a 18-count small muffin pan with paper liners or 12 count Jumbo size liners, (I prefer to use Reynolds Jumbo muffin cups).

    Shred the zucchini, grated ginger and carrot in a bowl. Add lemon/lime juice and set aside

    Mix dry ingredients (except sugar) and chocolate chips in a large bowl and set aside.

    In a separate bowl, whisk eggs, sugar, maple syrup, yogurt, half and half, orange flavoring,  and oil. Stir in grated zucchini and carrot mixture.

    Add the dry ingredients to the wet ingredients all at once and stir just until combined.

    Fill muffin cups about 3/4 full and bake for approximately 20-25 minutes. They are done when a toothpick inserted comes out clean.

    Coll completely in the muffin pans and serve.

    Store in a tightly sealed container for 4-5 days or wrap in foil and freeze.

Swiss Chard Stems with Olive Oil Dressing.....Lebanese Style

My people migrated to the Caribbean in 1897 from a small mountain village in Lebanon, not far from Beirut, called Choueifat. Their diet was simple, and healthy, based on what they grew. One of my Mother's favorite dishes was Swiss Chard stems with Tahini sauce (Taratoor bi Tahini). I no longer eat it with the Tahini sauce as I find it difficult to digest so I use a simpler olive oil dressing to make this very quick dish. I mix it with String Cheese (Mozzarella, full fat or skim), and eat it with Naan Bread or pita to mop of the healthy olive oil based dressing. As an accompaniment, I have a little dish of olives, cucumber and pickle to complete the meal. If you prefer it with the Taratoor, replace the olive oil with 1-2 tablespoons tahini and mix (adding a little water) to make a smooth paste.
Ingredients
5-6 Swiss Card stems (save the leaves to make another simple dish)
2 cloves garlic
1/4 teaspoon each of salt and pepper
1 tablespoon lemon or lime juice
A pinch of Sumac to top (optional)
1 tablespoon of freshly chopped mint or Italian parsley may be added, if desired

1. Wash and cut the stems into bite sized pieces
2. In a mortar, beat the garlic and salt together (if you are feeling adventurous, add a small piece of Habanero chili or Scotch Bonnet pepper). Pour on the lime juice and set aside
3. Cook the stems until tender, then drain.
4. Mix the beaten garlic and lime juice with an equal amount of olive oil, and pour over the chard stems. Chop the cheese into bite size pieces and eat with bread and accompanying salad.

Apple Oat Cranberry Quick Bread

This is a quick bread that uses Granny Smith apples. It's fairly moist but a thick slice is high in sugar (if sliced into 12 slices, each slice will have almost 24 grams sugar). This can be lessened by cutting thinner slices, cutting the thick slice in half or cutting back the sugars by one-third. The shredded apples keep the bread soft and moist, and it freezes well. Slathered in rich, sweet, creamery butter, it's heaven on earth!

1 1/2 cups all-purpose flour

1/4 cup whole wheat flour

1 tablespoon arrowroot flour (optional but improves texture)

1 tablespoon flax meal

¾ cups old fashioned oats

1 tablespoon maple syrup

1/2 cup white sugar

½ cup brown sugar

1/2 teaspoon ground cinnamon

½ teaspoon allspice

½ teaspoon nutmeg

2 eggs

1/2 teaspoon baking soda

1/4 teaspoon baking powder

3/4 teaspoon salt

1/2 cup canola oil

1 teaspoon vanilla extract

1/3 cup half and half

Juice of one lime or half a large lemon

1 1/2 cups shredded unpeeled Granny Smith or similar apples (about 2 medium)

1/2 cup finely chopped walnuts

1/3 cup dried cranberries

DIRECTIONS
Preheat oven to 350° Fahrenheit.
Line bottom of standard loaf pan with parchment paper. Grease and flour sides
Coarsely shred the apples and mix with lime or lemon juice
Whisk flours, flax, oats, salt, spices, baking soda, nuts, cranberries, baking powder, in another large bowl just to combine. Whisk eggs, oil, half and half, granulated sugar, maple syrup, brown sugar, and vanilla in a large bowl until pale and smooth. Add the shredded apple and lime juice to the egg mixture. Stir to combine. Add that to the flour (all at one go) and mix, using a wooden spoon until just combined. Pour batter into prepared pan.
Bake until a tester inserted into the center comes out clean, 60-65 minutes. Transfer pan to a wire rack and let bread cool in pans 15 minutes; turn out bread onto rack and let cool completely. Slice evenly to give 12 slices.

Banana Oat Muffins

These muffins are not too sweet and use up those overripe bananas you may have sitting on your counter. You can add nuts, dried cranberries (or any dried fruit of your choosing), or chocolate chips, depending on how "bad" you want to be. 

¾ cup all purpose flour

¾ cup whole wheat flour

1 cup rolled oats

½ cup brown sugar

1 tablespoon molasses

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon cinnamon

½ teaspoon allspice

½ teaspoon nutmeg

1 egg

¾ cup milk

⅓ cup vegetable oil

1 teaspoon vanilla extract

1 cup mashed bananas

Juice of 1 lime

½ Granny Smith apple, cored, unpeeled, coarsely shredded

Combine flours, spices, oats, baking powder, soda, and salt.

Shred the apple, mix with the mashed banana, and lime juice. Set aside

In a large bowl, whisk together the egg, milk, sugar, oil, molasses, and vanilla. Add the mashed banana mixture, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper cups, and divide the batter among them.

Bake at 400 degrees F  for 22-25 minutes or until a cake tester inserted in it comes out clean.