I’m on a mission to use up some things in my kitchen. You know how you go grocery shopping every week and food starts to accumulate in your cupboards until you have to start using it in order to fit new food in? Yeah, that’s where I am right now.
I’ve got a bag of lemons that I have no idea what to do with, along with half a container of plain yogurt. I’ve also had a bag of frozen raspberries taking up real estate in my freezer for months. Add to that a late Sunday night hankering for something sweet and you’ve got some lemon raspberry muffins.
These muffins are very low in sugar and fat (for a muffin) and flavourful, but not too sweet. If you like a sweeter muffin, you can increase the sugar to taste. I think that cranberries would work equally well in this recipe in place of the raspberries. If you try it, let me know how it worked out.
Lemon Raspberry Muffins
Makes 12 regular muffins
2 cups all-purpose flour
1/4 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbsp. canola oil (or other cooking oil)
1 1/4 cups plain yogurt
2 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
3/4 cup fresh or frozen raspberries
- Preheat the oven to 375°F. Grease a muffin tray and set aside.
- Mix together the flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the centre of the dry ingredients.
- In a separate bowl, mix together the oil, egg, yogurt, zest and lemon juice. Pour into the well in the dry ingredients and stir just until mixed. Add the raspberries and stir until evenly mixed.
- Fill the muffin tin cups about 2/3 full and place in the oven and bake for 20 minutes, or until just starting to brown. Cool in the pan or on a rack.
This simple, four-ingredient dish is sure to impress at your next breakfast or brunch. I love making home fries; they are inevitably the one dish that gets gobbled up before any others.
Home fries is really just a fancy way to refer to cut up, pan-fried potatoes. You can make them plain (just potatoes), or with additions like garlic, onion, and bell pepper. The version that I made today contains potatoes and leeks and is spiced with nutmeg.
When buying potatoes for home fries, you want to choose waxy potatoes rather than pulpy baking potatoes. Baking potatoes have a tendency to fall apart once they’re cooked, so you’d end up with potato mash instead of wedges. The potatoes that I used are mini tri-colour potatoes, which are quick to cook and add visual interest, but you can use any type of waxy potato.
There are a couple of ways that you can cook your fries. You can use the method that I used, which is to boil the potatoes first, then add them to the pan and cook them until crispy. This method has the benefit of being slightly quicker and requires less time watching the potatoes to make sure they don’t burn. You can also use less cooking fat because they are in the pan for less time. The alternative is to add raw potatoes to the pan, then cook until crispy. This way requires one less step and less dishes, but takes a bit longer. If you choose to use the raw potato method, you’ll want to add the leeks closer to the end of the cooking time, as raw potatoes take a while to cook through and you don’t want your leeks to burn. You should also double the amount of cooking fat called for in the recipe.
If you’ve never cooked with leeks before, they taste like mild onion. They’re very easy to use. Just chop off the top, dark green part of the leaves. Slice the leek lengthwise almost until you get to the root, but not quite. If you look inside the leek, you’ll see lots of layers like the pages of a book. Dirt tends to get caught in between these layers, so wash thoroughly. Then just slice crosswise into thin rounds.
Spiced Home Fries
2 lbs. potatoes
1 leek, chopped
1/4 tsp. nutmeg
2 Tbsp. butter
- Boil the potatoes in a pot of salted water for about 10-15 minutes, just until tender (you don’t want them to get mushy).
- Drain the potatoes and rinse with cold water. Cut into bite size wedges.
- Melt the butter in the bottom of a large pan. Add the cooked potatoes, chopped leek, and nutmeg.
- Cook until the leek is soft and the potatoes are crispy on the outside., about another 10 minutes. Flip the potatoes to prevent them from burning, but avoid flipping too often in order to help them keep their shape.