Blueberry Muffins with Coriander and Valencia Orange Peel

These muffins are great for breakfast either at home or on the go and can be made and frozen ahead of time.  They last in the freezer for 2weeks-4weeks, not that they every last that long in this house.  They are nutritious and yummy too.  They came in handy when my soon to be 7th grader has to be out the door for school by 6:15.  Just pop them out of the freezer the night before and they are ready to go by morning.  I pair them with organic greek yogurt for a breakfast full of whole grains and protein, just what every growing body, and even those done growing, need.  I hope you enjoy.

Feel free to mix it up as well… I’ve used the same basic recipe (omitting the coriander and orange peel) and substituting other fruits and nuts for blueberries…  Its very versatile and easily adaptable to any fruit.  Try banana with roasted pecans or raspberry and lemon.

Blueberry Muffins with Coriander and Valencia Orange Peel

Ingredient list:

1 stick butter (room temperature)

2 Farm Raised Brown Eggs (room temperature)

1 cup organic brown sugar

1 tsp vanilla extract (not imitation)

2 tsp baking soda

¼ sea salt

2/3 cup organic milk

1 cup organic all purpose flour*

1 cup organic whole wheat flour*

1/5 cups organic blueberries

1/8 tsp ground coriander

1/8 tsp grated orange zest or Valencia orange peel

optional glaze:

1 Tbsp fresh squeezed lemon juice

½ cup powdered sugar

*recipe can be made completely with either all purpose or whole wheat flower if you prefer

Heat oven to 375

Grease 18 muffin tins

In bowl mix 1stick butter (1/2 cup)

Add 1 brown sugar and beat until smooth and fluffy (about 2 minutes)

Add (2) eggs one at a time and beat between each

Add in 1tsp vanilla, 2 tsps baking soda, ¼ tsp salt

Fold in 1 cup all purpose flour and then 1/3 milk

Fold in 1 cup whole wheat flour and then 1/3 cup milk

Fold in 1 ½ cups blueberry’s and 1/8 tsp coriander and 1/8 tsp orange zest

Bake for (15-20) mins

Optional glaze: mix lemon and powdered sugar and drizzle over muffins while still warm

Homemade Mayonaise

Mayonnaise… typically we buy it in jars, it comes at room temperature which means its loaded with preservatives which I try to avoid.  Not only that but its usually made with canola oil which is NOT good for us, or the environment.

I try to use foods that aren’t processed as much as possible.  Typically this has been limited to meals, making all homemade meals instead of boxed or frozen junk, using fresh veggies whenever possible and even making homemade bread, but recently I have decided to take my family’s eating to a whole new level, including making our own condiments.  I decided to start with something simple, mayonnaise.   Super yummy and free of any preservatives, plus you can use whatever oil you choose, I used olive oil which is one of my favorite oils for cooking and even skin care.

Homemade Mayo recipe

2 egg yolks at room temp

1 ¼ cups light olive oil (NOT extra virgin)

2 Tbsp fresh squeezed lemon juice/ divided

¼ tsp dry ground mustard

½-1tsp salt (to taste)

To begin make sure all ingredients are room temp, this is very important.

I’m using a magic bullet to make my mayo because that is all I have but the recipe can easily be adapted to use a food processor, blender, or even by electric mixer or hand (if you have the patience)

In magic bullet cup combine 2 egg yolks and ¼ cup of oil, 1 Tbsp lemon juice, dry mustard and salt.  Let sit until it is completely room temp 15-30 mins. (eggs may feel room temp to the touch but still may be cold inside).

Pulse mixture by pressing down on bullet for 5-10 second increments for about 30-45 seconds total.

Add ¼ cup of the oil and repeat

Repeat the process for another three cycles using the remaining oil at ¼ cup increments.  *If mixture becomes too thick you can add warm water to mixture and blend before adding more oil.

Add the final Tbsp of lemon juice and pulse in 5-10 second increments until mixture is blended smooth and evenly.

*Place in airtight container (preferably glass) and store.  Mayo will remain fresh until the expiration date of your eggs.  Write date on your mayo to ensure you use it within that time frame, as it does not contain any preservatives.

*Because of the risk of salmonella when using any raw egg product it is imperative keep egg yolk away from contact with the shell.  You may also soak the eggs in vinegar and lemon juice prior to cracking to ensure that any salmonella is cleaned away.  I also use fresh farm raised eggs whenever possible.

You can also get creative and flavor you mustard.  I like to use red cayenne pepper, but you can add any spices or herbs, parsley or cilantro would be great.  Be inventive and ENJOY.