Oh the joys of feeding a headstrong toddler. The little miss continues to challenge me with her erratic eating habits so I’ve been researching ways to get more goodness into her. I picked up the premiere English version issue of Ricardo Larivée’s magazine “RICARDO” and found this recipe for Berry And Pistachio Muffins which are low sugar and safe for diabetics. According to their nutritionist they have the optimal balance of carbs, fiber and protein. I’m always hesitant when it comes to “healthy” muffins because too often they end up tasting like berry flavoured cardboard. Not these little babies! I am truly impressed. I’m not a lemon fan so I left out the lemon zest and I didn’t have any pistachios, but they were still filled with citrus flavour and subtle sweetness. Miss M is in a mood and is trying her best to convince me I should make her pancakes for dinner, so she is stubbornly refusing to try the muffins 😦 I’ll try again tomorrow and see what happens. If not, more for me! Mwahahaha!
Bonus: Review of Ricardo’s magazine
I love this publication! I may be developing a teeny-tiny crush on Ricardo. He has so many helpful things for home cooks, not just foodies, and I like how he includes the related recipes directly after the article or section of the magazine, instead of having to flip to the back. For the Thanksgiving article he gives a total timeline to help you get everything on the table on time. Good stuff!
In every issue:
The Foodie: What’s new, what’s hot, what’s happening on the foodie scene
Top 10: 10 need-to-know facts about a star ingredient
Things We Love: Our favourite finds, including gourmet products, restaurants, books and kitchen accessories
Nutrition & Health: Smart advice and information for healthy eating and living
The Allergy-Friendly Cook: In every issue, a yummy allergen-free recipe
Wine & Drink: New products, new trends + tips and insights
The Ultimate…: A star recipe, guaranteed 100% delicious by the Test Kitchen
Menus: Three menu ideas based on the issue’s recipes
Ricardo For Kids: A cool feature that teaches the ABC’s of cooking to kids aged 8 to 14
Travel: Talked-about foodie destinations, in Canada, across the border and abroad
Home Decor: Stylish ideas and inspirations for the kitchen and entertaining
Berry And Pistachio Muffins
1 cup of all purpose flour
1/2 cup wheat germ
1/2 cup quick cooking oats
6 Tbsp lightly packed brown sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup plain Greek yogurt
1/4 cup canola oil
zest of one orange
zest of one lemon
1 Tbsp lemon juice
3/4 cup blueberries or blackberries
1/4 unsalted pistachios, finally chopped
1. With the rack in the middle position, preheat the oven to 350 degrees. Line 12 muffin cups with paper or silicone liners.
2. In a bowl, combine the flour, wheat germ, oats, brown sugar, baking powder and baking soda. Set aside.
3. In a large bowl, combine the eggs, yogurt, oil, citrus zest and lemon juice with a whisk. Using a wooden spoon or spatula, stir in the dry ingredients until just combined. Gently stir in the berries.
4. Divide the batter into the muffin cups. Sprinkle the muffin tops with the pistachios. Bake for 20-22 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool.
Notes: If using frozen berries, do not haw them before adding to the mixture, and bake for an additional 6-8 minutes. The muffins keep for 3-4 days in an airtight container.