Living Your Best Life North of Forty and Fifty Plus

Spring is in the air again. Why not put blueberry muffins on the table?

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The first week after Daylight Savings Time is usually pretty hard for most people. However, the arrival of spring helps make the time change a little more bearable. The days are longer and we begin to see more spring vegetables and fruits in the market.

I love blueberries. They are rich in antioxidants, sweet, and a good source of fiber. I am always on the hunt for a good blueberry muffin recipe. Luckily, the majority of the recipes I’ve tried have turned out well.

I’m sharing this recipe from the Life Made Simple blog. I adapted it for vegetarians, vegans, gluten-sensitivities, low and no-sugar diets. It’s a tasty way to get more fiber in your family’s diets. I hope you try this recipe for one fine spring morning at your home.

Blueberry muffins by Life Made Simple adapted by me

 INGREDIENTS

1 1/2 cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, or brown rice flour)

1/2 cup cake flour ( ½ cup gluten-free all-purpose less 3 tablespoons, then add 3 tablespoons gluten-free cornstarch, sift together)

1 cup sugar (Swerve sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, pulsed fine)

1/4 cup vegetable oil – or coconut oil

4 tbsp unsalted butter – melted (vegan unsalted butter)

3/4 cup low-fat buttermilk (3/4 cup of soy, rice, almond, oat, or light coconut milk with 1 ½ teaspoons of apple cider vinegar or lemon juice, combine and let stand for five minutes before using)

2 eggs ( ¼ cup Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, or vegan egg replacer)

1/2 tsp salt

1 tbsp baking powder

11/2 tsp vanilla extract

zest of 2 lemons or the zest of 1 lemon and 2 teaspoons of orange zest

1 1/4 cup blueberries – fresh or frozen

3 tbsp coarse sugar or raw cane sugar – optional topping

INSTRUCTIONS

Preheat oven to 350 degrees. Prepare 12 standard muffin cups with liners.

In the bowl of a stand mixer, lightly beat together oil, butter, vanilla, eggs, and milk.

In a separate bowl, whisk together flour, sugar, baking powder, lemon zest, and salt.

With mixing speed on low, slowly add dry ingredients. Mix until combined.

Remove bowl from stand, gently fold in blueberries. Scoop batter into prepared muffin cups, filling 2/3 of the way full. Sprinkle with sanding sugar.

Place into oven and bake for 24-30 minutes or until golden brown. Remove from oven and let cool in pan for 10 minutes. Place muffins on wire rack to cool completely.

  • Notes
  • I used a combination of orange and lemon zest in this recipe. I also prefer adding the zest to the flour. I find that even when you mix the wet ingredients well, the zest has a habit of clumping together. If you add the zest to the flour mixture, it gets evenly distributed, and you don’t run the risk of clumps or over-stirring your batter.

Recipe adapted from Life Made Simple blog

Adaptable Recipes, Living Your Best Life North of Forty and Fifty Plus

A sweet way to celebrate Chanukah and the holidays with the kids

If you are like me, when you get up in the morning you feel like you did any other day when you were say thirty-three. In my mind that’s how old I am. Then I get up in three moves more like a faulty lawn chair, than a nimble thirty-something. However, there is a bright side for those of us who are north of forty and fifty plus. We are at an age when we can enjoy children as parents, or as dare I say Glam-parents. I have yet to find the appropriate word that doesn’t evoke visions of rocking chairs and knitting needles. Although, I have a few friends who have been creative when it comes to how their precious grandchildren refer to them. One of my favorites is Gigi.

That said, it’s the time of year when all the wonder of the world is in a child’s eyes. Granted, we are in the midst of some very trying times with the pandemic, but we can find ways to share the joy with our families, show our love, and face these challenges with resilience. One way to do that is in the kitchen. This recipe is for Sufganiyah. It is a round jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah. The doughnut is deep-fried in oil, filled with jam or custard, and then topped with powdered sugar. The doughnut recipe originated in Europe in the 1500s and by the 1800s was known as a Berliner in Germany.

The recipe for Sufganiyot is from The Children’s Jewish Holiday Kitchen by J Nathan. It was released by Random House in 1995. I’ve adapted the recipe for other dietary needs like gluten-sensitivities, low or no sugar diets, vegetarians and vegans.

Sufganiyah or Sufganiyot recipe by J Nathan adapted by me

INGREDIENTS

  1. 1 scant tablespoon (1 package) dry yeast
    4 tablespoons sugar (Swerve sweetener, Splenda granulated, Golden sugar, coconut, turbinado, or raw cane sugar pulsed, )
    3/4 cup lukewarm milk or warm water* (dairy: whole, or 3/4 cup of 2% plus 2 tablespoons of half and half or light cream) (almond, soy, rice, or light coconut milk)
    2 1/2 cups all-purpose flour (gluten-free all-purpose flour, sorghum, brown or sweet rice flour, almond flour works when combined 1 1/2 cups almond flour plus 1/2 cup corn flour)
    Pinch of salt
    1 teaspoon ground cinnamon
    2 eggs, separated (for the yolks 1/2 cup silken tofu plus 1/4 teaspoon baking soda, or 2 tablespoons of soy lecithin) (whites 1/4 cup Aquafaba)
    2 tablespoons (1/4 stick) unsalted butter or pareve margarine, softened* (vegan butter or margarine)
    Apricot or strawberry preserves
    Sugar (Granulated or confectioner’s sugar, Swerve confectioner’s sugar substitute)
    Vegetable oil for deep-frying

*Use butter and milk if serving at a milk meal, and water and pareve margarine for a meat meal

  • The reason for the use of the combination of almond flour and cornflour is so that the doughnuts will be light and airy. Almond flour is essentially ground almonds and nuts don’t lend easily to being fried. The addition of cornflour lightens it to make it easier to fry. You can also use arrowroot.

PREPARATION

Child: Mix together the yeast, 2 tablespoons of the sugar, and the milk. Let sit to make sure it bubbles.
Child: Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
Adult with Child: Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.
Adult: Roll out the dough to a thickness of 1/8 inch.
Child: Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter. Take 1/2 teaspoon of preserves and place in the center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.
Adult: Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
Child: Roll the doughnuts in sugar.

Adaptable Recipes

Tuesday morning Bakery Style Blueberry Muffins

Once again tis the season. The holidays look different for all of us this year, but that doesn’t mean we can’t begin the month on a sweet note, and set the tone to be merry.

This recipe is based on the Brown Eyed Baker’s recipe. I’ve adapted it for:

  • Vegans- including dairy allergies
  • Gluten sensitivities
  • Low-sugar and sugar free diets
  • Vegetarians

Bakery-Style blueberry muffins by the Brown Eyed Baker adapted by me

INGREDIENTS:

 2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, sorghum, brown rice, almond, or sweet rice flour)

 1 tablespoon baking powder

 ½ Teaspoon salt

 1  egg (3 tablespoons Aquafaba, ¼ cup silken-tofu plus 1/8 teaspoon baking soda, 1 flaxseed or chia seed egg, or egg replacer)

 1 Cup granulated sugar (Swerve sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, pulsed)

 4 Tablespoons unsalted butter, melted and cooled slightly (vegan butter, margarine)

 1¼ Cups sour cream (dairy: light sour cream, plain Greek yogurt) (non-dairy: almond, soy, rice, or light coconut milk)

1 teaspoon vanilla

¼ teaspoon lemon or orange extract (optional)

 1½ Cups frozen or fresh blueberries

DIRECTIONS:

Preheat the oven to 350 degrees F. Grease a standard 12-cup muffin tin (or line with paper liners) and set aside.

Whisk the flour, baking powder and salt in a large bowl until combined.

Whisk the egg in a separate medium bowl until well-combined and light-colored, about 20 seconds. Add the sugar and whisk vigorously until thick, about 30 seconds. Add the melted butter in 2 additions, whisking gently to combine after each addition. Add the vanilla, then the sour cream in 2 additions, whisking just to combine.

Add the blueberries to the dry ingredients and gently toss just to combine. Add the sour cream mixture and fold with a rubber spatula until the batter comes together and the blueberries are evenly distributed, 25 to 30 seconds. Small spots of flour may remain and the batter will be very thick. Do not overmix.

Divide the batter among the muffin cups Bake until the muffins are light golden brown and a toothpick or thin knife inserted into the center of a muffin comes out clean, 25 to 30 minutes. Immediately remove muffins to a wire rack and cool for at least 5 minutes. Serve immediately or at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.

RECIPE NOTES:

Sour cream: You can substitute buttermilk or plain yogurt for the sour cream.

Blueberries: Frozen blueberries can be used; no need to thaw them or alter the recipe.