Strawberry Muffins

Posted: Mon Aug 14, 2006 3:27 pm Post subject: Strawberry muffins

for 12 large or 28 medium muffins, you will need;


3 cups all purpose flour 1 tbl baking powder
½ tsp baking soda
½ tsp salt allspice
10 tbl unsalted butter, soften
1 cup granulated sugar
2 large eggs
1 ½ cups strawberries, chopped
1 ½ cups plain yogurt brown sugar

1. Preheat oven to 375f degrees.
2. Combine flour, baking soda, baking powder, salt and three good dashes of allspice in bowl, set aside.
3. Using an electric mixer on medium high, cream together butter and granulated sugar until light and fluffy. {2 minutes} add the eggs, one at a time, beating after each one. add strawberries, including any juice, mix well.
4. Mix in half the flour mix, then beat in one third of the yogurt, continue to do this until all ingredients are well combines.
5. Divide batter evenly in muffin cups. {butter the pan if not using cupcake paper} Sprinkle brown sugar over the tops.
6. The batter does not rise much, fill the muffin cup 2/3 of the way up. bake for 20 minutes. Test one muffin by using a tooth pick or butter knife, should come out clean, if not cook for an additional 5 minutes. Serve warm or allow to cool and freeze.

Source: All Foods Natural
© Allabor 2006, reprinted by permission

10 minute Blue Cheese Dressing

1/4 cup mayo
1/4 cup blue cheese, mashed
2 cloves of garlic, crushed
1 cup plain yogurt
2 tbl chopped parsley
½ tsp ground black pepper

Bray together the first 3 ingredients, stir in yogurt, mix well with the pepper and parsley.

Zucchini nut muffins

1 medium zucchini
2 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 tsp molasses
1/2 cup packed brown sugar
3/4 cup white sugar
2 cups all-purpose flour
1 1/2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
1/2 tsp each of baking soda and powder
1 cup chopped walnuts


zucchini, shred and measure out 2 cups. Spread out on paper towel to drain

Beat together the eggs

Beat into the eggs, oil, vanilla, sugar and molasses until light. In separate bowl mix together the flour cinnamon, nutmeg, cloves, salt, baking soda and baking powder. Blend the zucchini into the egg mix switching with the flour. Do not over mix it. Fold in the nuts, and then spoon into the muffin pans.


Bake them at 375f for 20 minutes {check them after 15}

Source: All Foods Natural
© Allabor 2006, reprinted by permission

Peach Sorbet

It is starting to get hot here, so I thought I would share one of my favorite summer afternoon treats.

• 4 cups sliced, peeled, ripe peaches
• 2 cups sugar
• 1 cup orange juice
• 2 tbl lemon juice

1. Puree peaches in a blender. In a four quart saucepan, combine O.J., sugar and lemon juice. Stirring over a medium heat until sugar dissolves. Remove from heat and stir in pureed peaches. Pour into a 13x9 inch pan and freeze until firm.
2. In several batches, process the firm peach mix in blender until light and fluffy {1 minute} I then pour it into half pint jelly jars, leaving a ½ inch head space. Screw lids on tightly then freeze until firm.

Makes 7 half pints.

Source: Forum at All Foods Natural