10/8/20170 CommentsAuthor: Cookie and KatePrep Time: 10 minsCook Time: 22 minsTotal Time: 32 minutesYield: 12 muffins​Category: Baked goods★★★★★4.7 from 43reviewsThese delicious raspberry muffins are moist and fluffy. They’re healthier than most, too, since they are made from whole wheat flour and naturally sweetened with honey. Recipe yields 1 dozen muffins.INGREDIENTS1¾ cups white whole wheat flour or regular whole wheat flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon fine-grain sea salt1/3 cup melted coconut oil or extra-virgin olive oil½ cup honey or maple syrup2 eggs, preferably at room temperature1 cup plain Greek yogurt*2 teaspoons vanilla extractZest of 1 medium lemon (about ½ teaspoon)1½ cups Cascadian Farm Organic Frozen Raspberries (from one 10-ounce bag)1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on topINSTRUCTIONSPreheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.NOTESRecipe adapted from my carrot muffins.MAKE IT VEGAN: You can replace the eggs with flax “eggs.” Replace the yogurt with a smaller amount of vegan buttermilk—just mix 2/3 cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients. Or, use 1 cup vegan yogurt.MAKE IT GLUTEN FREE: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.*NOTE ON GREEK YOGURT: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat more rich muffin. You can also substitute plain (not Greek) yogurt, but your muffins might not rise quite as high.Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/healthy-raspberry-muffins-recipe/0 CommentsSavory Steel Cut Oatmeal9/24/20170 CommentsAuthor: Cookie and KatePrep Time: 10 minsCook Time: 35 minsTotal Time: 45 minutesYield: 4 servings★★★★★5 from 3 reviewsSavory oats are a great clean-out-the-produce-drawer weeknight dinner recipe. You can make them for breakfast and brunch, too, of course. Recipe yields 4 modest servings (about 3/4 cup each), so I’d double it if you’re feeding 3 or more people, or want leftover oats for later.INGREDIENTS3 cups water1 cup neutral-flavored milk of choice (like cow’s milk or plain, unsweetened almond milk) or an additional cup of water1 tablespoon unsalted butter or olive oil1 cup Bob’s Red Mill steel-cut oats (choose certified gluten-free oats if necessary)¼ teaspoon salt, more to tasteFreshly ground black pepper, to tasteMix-in ideas: grated cheese or nutritional yeast, drizzle of additional olive oil or pat of butter, sautéed veggies or greens, sun-dried tomatoes, red pepper flakes and/or ground spicesTopping ideas: toasted chopped nuts or seeds, fried/poached/scrambled eggs and/or lightly dressed fresh greensINSTRUCTIONSIn a large saucepan, combine the water and milk. Bring the mixture to a simmer over medium heat. In the meantime, melt the butter or warm the olive oil in a 12-inch skillet over medium heat. Once the butter is sizzling or the oil is shimmering, add the oats and cook, stirring occasionally, until golden and fragrant, around 2 minutes. This toasting step greatly enhances the flavor of the oats.Stir the oats into the simmering water/milk mixture. Reduce the heat to medium low and simmer gently for about 20 to 25 minutes, stirring occasionally, until the mixture is very thick.Stir in the salt. Continue to simmer the mixture, stirring occasionally and reducing heat as necessary to prevent scorching on the bottom, until almost all of the liquid is absorbed, about 10 minutes. (If you have doubled the recipe, your oatmeal might need an extra 5 minutes cooking time here.) The oatmeal will be very creamy when it’s done.Remove from heat and let the oatmeal rest for 5 minutes before serving so it has more time to thicken up and cool down a palatable temperature. Season to taste with additional salt (I added another 1/4 teaspoon), pepper and optional spices. Stir in any mix-ins that you’d like now.Portion oatmeal into bowls and add any toppings you’d like. Let any extra oatmeal cool completely before covering and refrigerating.NOTESRecipe adapted from my perfect steel-cut oats recipe. MAKE IT DAIRY FREE/VEGAN: Use olive oil instead of butter, non-dairy milk (or water) and don’t add cheese. Sun-dried tomatoes or sautéed mushrooms would add some umami, and nutritional yeast could add some cheesy flavor. Don’t add eggs if you’re vegan.MAKE IT GLUTEN FREE: Use certified gluten-free steel cut oats (Bob’s Red Mill makes some) and make sure your toppings are gluten free (all of the ideas listed above are gluten free).MAKE IT EGG/NUT/SOY FREE: Don’t add anything with eggs, nuts or soy. :)Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: 

• Author: Cookie and Kate

• Prep Time: 10 mins

• Cook Time: 22 mins

• Total Time: 32 minutes

• Yield: 12 muffins​

• Category: Baked goods

★★★★★
4.7 from 43reviews
These delicious raspberry muffins are moist and fluffy. They’re healthier than most, too, since they are made from whole wheat flour and naturally sweetened with honey. Recipe yields 1 dozen muffins.
INGREDIENTS

• 1¾ cups white whole wheat flour or regular whole wheat flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon fine-grain sea salt

• 1/3 cup melted coconut oil or extra-virgin olive oil

• ½ cup honey or maple syrup

• 2 eggs, preferably at room temperature

• 1 cup plain Greek yogurt*

• 2 teaspoons vanilla extract

• Zest of 1 medium lemon (about ½ teaspoon)

• 1½ cups Cascadian Farm Organic Frozen Raspberries (from one 10-ounce bag)

• 1 tablespoon turbinado sugar (also called raw sugar), for sprinkling on top

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).

2. In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.

3. In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt, vanilla and lemon zest. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)

4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the raspberries into the batter. The mixture will be thick, but don’t worry.

5. Divide the batter evenly between the 12 muffin cups (I used an ice cream scoop with a wire level, which worked perfectly). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 22 to 24 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

6. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

NOTESRecipe adapted from my carrot muffins.
MAKE IT VEGAN: You can replace the eggs with flax “eggs.” Replace the yogurt with a smaller amount of vegan buttermilk—just mix 2/3 cup non-dairy milk with 2 teaspoons vinegar. Let it rest for 5 minutes before adding it to the other liquid ingredients. Or, use 1 cup vegan yogurt.
MAKE IT GLUTEN FREE: Substitute an all-purpose gluten-free flour blend for the whole wheat flour.
*NOTE ON GREEK YOGURT: I’ve used a variety of fat percentages and the muffins have always turned out well. Higher fat yogurt will yield a somewhat more rich muffin. You can also substitute plain (not Greek) yogurt, but your muffins might not rise quite as high.

Did you make this recipe? 
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #cookieandkate.Recipe from Cookie and Kate: https://cookieandkate.com/2016/healthy-raspberry-muffins-recipe/