Gluten Free Muffins

Raspberry Lemon Yogurt Muffins (gluten-free)

Lazy Sundays are just the best. My idea of a lazy Sunday would include some (or all) of the following: sleeping in, a trip to the farmer’s market, brunch with friends, watching football (GO HAWKS!) or movies, baking or cooking, a nap, a walk around Greenlake, reading a new novel……I could probably go on and on.

Seattle got a little taste of the fall this weekend with crazy windstorms, rain, and power outages galore. With the weather still crisp this morning, it meant one thing….today was going to be a lazy Sunday:

  1. I would take a trip to the farmer’s market all the while sporting tall brown leather boots and a scarf
  2. Bake something delicious for the week
  3. Snuggle up with a good book and a mug of tea in the afternoon

Knowing that berry season is just about over and Fall is just around the corner, I was inspired to pick up some local raspberries during my trip to the Ballard farmer’s market. However, I knew that I wasn’t looking to add these to yogurt or throw them into a smoothie. No, these raspberries had to be made into something warm and “Fall-like”. Summer berries + Fall inspired food = A delicious berry muffin.

Over the last year, I have been exploring fun ingredient substitutions for my recipes. In this recipe, the subtle nutty flavor and higher protein contents of the almond meal offers a pleasant alternative to classic all-purpose flour. I chose to use yogurt instead of oil/butter, simply because I knew the eggs and almond meal would offer enough fat; while the yogurt would give the desired moisture one looks for in a muffin.

Hope you enjoy!

raspberries and eggs

Raspberry Lemon Yogurt Muffins

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients:

  • 2 cups almond meal/flour
  • 3 large eggs
  • 6 oz container of plain Greek yogurt (1% or 2%)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3 Tbsp raw honey
  • 1/3 cup fresh lemon juice + zest of 1 lemon
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 1 cup fresh raspberries

Directions:

  1. Preheat oven to 350 degrees Fahrenheit. Place paper muffin liners in a 12 cup muffin pan.
  2. In a medium to large bowl mix the almond meal, baking soda, baking powder, and salt.
  3. In separate large bowl, whisk the 3 eggs. Add the Greek yogurt, lemon juice, honey, and vanilla. Mix until smooth.
  4. Gently mix the dry ingredients into the wet ingredients.
  5. Fold the raspberries into the batter, trying not to break the berries.
  6. Using a 1/3 cup measuring cup, scoop the batter into the muffin pan cups. The batter should be even with the top of the muffin liner.
  7. Bake for 20-25 minutes. Insert a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done baking.
  8. Carefully remove the muffins from the pan and let cool on a wire rack. 

Santé!

xoxo,

Megan

Raspberry Lemon Yogurt muffins gluten free

Advertisements

Sweet Potato Egg Breakfast

Sweet Potato Noodle Egg Nests

I’m pretty sure that my spiralizer is one of my favorite kitchen gadgets of all time. I have made noodles from different fruits and vegetables: broccoli stems, zucchini, apples, and cucumbers to name a few. For this recipe I wanted to try something new; try to incorporate veggie noodles into a breakfast meal! Thus came the sweet potato veggie noodle hash browns! Add an egg and you have a great protein + carb mix!

Sweet Potato Noodle Egg Nests

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:

  • 1 medium sweet potato, peeled with ends cut off.
  • 4 eggs (2 per person)
  • 1-2 Tbsp coconut oil

Directions:

  1. Attach the sweet potato to the spiralizer and begin spiralizing! For further instruction watch this YouTube video. Divide the noodles into four piles (should be about a small handful or <1 cup).
  2. Heat oil in a skillet over medium-high heat.
  3. Add the noodles to the skillet, making sure to keep them in four separate piles. Gently hollow out a circle in the middle of the pile for the egg to settle. Let the noodles cook for 3-5 minutes, until golden brown on the bottom and form holding.
  4. Gently flip the noodles over and continue to cook for 3-5 minutes or until golden brown and crispy (like hash browns).
  5. Crack eggs into middle of hollowed area of noodle and cook 2-3 minutes, or until desired consistency. If you don’t like a runny yolk, you may want to flip the “egg nest” over to allow the yolk to cook.
  6. Serve immediately and enjoy! 

Santé!

xoxo,

Megan


Goat cheese and sweet potato frittata

Frittata with Spinach, Goat Cheese, Sweet Potato, and Caramelized Onions

I could have called this my kitchen counter frittata…but that doesn’t sound very delicious. Truly, that’s what this was. The beauty of a frittata is that there are no rules! You’re free to put whatever your heart (or stomach) desires into that skillet. Obviously eggs are a must but, other than that you are free! This combination was inspired by the items on my counter (and a few in my fridge). And since I made this on a Sunday, I had leftovers for breakfast all week! How fantastically easy! I might also recommend making a “muffin tin” version of this recipe….hand held goodness right there 🙂

Frittata with Spinach, Goat Cheese, Sweet Potato, and Caramelized Onions

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 1 cup of fresh baby spinach, roughly chopped
  • 4 oz of goat cheese, crumbled
  • 1/4 of a large sweet potato, skin removed and diced (about 1/2 cup)
  • 1/2 large sweet onion, diced
  • 8 large eggs
  • 1 Tbsp coconut oil

Directions:

  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. In a medium to large oven proof skillet, heat coconut oil. Add onion and sauté. Once translucent, add sweet potato and continue to sauté. Let cook until onions are a caramelized texture and potatoes are soft.
  3. Remove the onions and potatoes from the pan.
  4. In a large bowl, beat eggs with a fork until all yolks are broken and mixture is somewhat consistent. About 30-60 seconds.
  5. Pour the egg mixture into the skillet, add goat cheese, sweet potatoes, onions, and spinach (spread evenly). Cook for 1 minute on stove over medium heat.
  6. Gently place skillet into oven and frittata cook for about 10-15 minutes. Once done, the eggs should be set but not browned.
  7. Serve from the skillet or slide on to a plate. Cut into 6-8 slices and enjoy! 

Santé!

xoxo,

Megan