Ingredient: plain yogurt OR sour cream

Lemon Saskatoon Zucchini Muffins w/ Hemp Hearts

You cannot go wrong when you pair lemon and saskatoons. I guess, it’s kind of a spin-off of the classic lemon blueberry combo. The zucchini just adds more texture and ensures these muffins are never dry and for a little protein and Omega 3, hemp hearts make a fabulous addition to the mix.

Though often mistaken for seeds or grains, hemp hearts are actually a nut and are derived from the hemp plant once its outer hull has been removed.

Like all the ancient grains, its history goes way back. It was found in a 10,000-year-old archeological site near Japan. Its popularity quickly grew as people discovered the variety of its uses. It is a very fibrous plant and was used anciently by the Chinese to make paper, clothes, ropes, and shoes. Hemp seeds were a by-product in the hemp fiber industry and often fed to animals. It was not until recently that the high nutritional value of hemp seeds for human consumption was discovered. 

Hemp hearts provide plenty of nutritional benefits when consumed on their own, but there are plenty of other ways to enjoy them such as:

  • In soup, salad, or vegetable dishes
  • Sprinkled on cereal, oatmeal, or yogurt
  • Added to baked goods or desserts
  • Added to smoothies or protein shakes
  • Spread on toast with nut butter
  • Sprinkled in sandwiches or wraps

Of course, this is just one more reason to enjoy that bountiful seasonal zucchini crop!

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 Lemon Saskatoon Zucchini Muffins w/ Hemp Hearts
Votes: 1
Rating: 5
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Keyword lemon saskatoon zucchini muffins w/ hemp hearts
Servings
Ingredients
Muffins
Topping
Keyword lemon saskatoon zucchini muffins w/ hemp hearts
Servings
Ingredients
Muffins
Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Muffins
  1. Preheat oven to 375 F. Line 12 muffin cups with papers.
  2. In large bowl, mix together flours, baking powder, baking soda, hemp hearts, salt & lemon zest.
  3. In separate bowl, mix egg, sugar, oil, almond extract, yogurt (sour cream) & lemon juice.
  4. Add wet ingredients to dry ingredients. Stir just until combined.
  5. Add zucchini & saskatoons until just combined. Spoon into muffin pan.
  6. Bake for 15 to 17 minutes until tops are firm to the touch & centers test done using a toothpick.
  7. Remove from oven & cool for 5 minutes before removing from pan.
Topping
  1. In a small dish, combine jelly with water until smooth. Add saskatoon berries & mix to coat. Prepare small amount of whipped topping.
  2. When muffins are completely cool, top each with a tsp of whipped topping then a Tbsp of glazed saskatoons.
  3. The topping really isn't necessary but adds a nice touch making an ordinary muffin become 'special'.

Blackberry & Lime Curd Cupcakes

CELEBRATING MOTHER’S DAY!

As we celebrate Mother’s Day, many special memories come to mind. This day is our time to reflect and show gratitude to the women and mother’s who have been mentors and caregivers; ultimately those who have helped to shape us into who we are today.

This blog is especially to honor: the special memories of my mother for her endless giving of selfless love – my mother-in-law, Dolores, for her kind ways and raising that ‘special’ man I love sharing my life with – to my sisters, who have given so much of themselves to be such great moms.

Spring is here and although the pandemic keeps us close to home, it doesn’t mean we can’t celebrate Mother’s Day as well as one of the most ‘fruitful’ seasons of the year by baking something special.

The focus on food shifts to lighter recipes with fresh flavors and colors. Simple ingredient additions or substitutions can make spring and summer desserts stand out. Lime gives sweet dishes more complexity, adding a tart note. Substituting refined sugar with honey or maple syrup changes the texture and sweetness. If you have a recipe in mind and want to give it a spring touch, replacing the main ingredient with a seasonal fruit can be quite effective.

I love fruit curds as they differ from jam by having less sugar. Curd is a sort of cream or custard. The most famous is the lemon curd, although it can be made of orange, grapefruit, tangerine, passion fruit and of course lime. Curd is neither too runny nor thick; it is pourable when hot and soft once cooled. It can be used as a filling for tarts, as a spread for scones or toast or inside cakes or muffins.

I think blackberry lime cupcakes are the epitome of fresh flavor not to mention the beautiful visual presentation. Although lime curd can be purchased readily, preparing your own homemade version is not hard but does take a bit of time.

Print Recipe
 Blackberry & Lime Curd Cupcakes
Votes: 1
Rating: 5
You:
Rate this recipe!
Cuisine American
Keyword blackberry & lime curd cupcakes
Servings
Ingredients
Cupcakes
Lime Whip Topping
Cuisine American
Keyword blackberry & lime curd cupcakes
Servings
Ingredients
Cupcakes
Lime Whip Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Cupcakes
  1. Preheat oven to 350 F. Line 8 muffin cups with paper baking cups.
  2. In a large bowl, combine oatmeal, yogurt, honey, milk, butter & lime zest; mix well. Let stand for 10 minutes then stir in egg whites until blended.
  3. In a bowl, combine flour, baking powder, baking soda & salt; mix well. Add to oat mixture all at once; stir just until dry ingredients are moistened. (do not overmix).
  4. Place a spoonful of the batter in each cup. Top with a small dollop each of blackberry preserve & lime curd. Divide remaining batter between the 8 cups.
  5. Bake for about 20 minutes or until light golden brown. Cool cupcakes in pan on a wire rack for 5 minutes. Remove from pan & cool completely.
Lime Whip Topping
  1. Prepare as directed on pkg envelope, being sure to measure your lime juice in with the milk (omit the vanilla).
Recipe Notes
  • I had originally though I would top these cupcakes with a cream cheese frosting but thinking they might be too sweet, I went with the lime whip topping instead.