Ingredient: whipped topping

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!

Print Recipe
 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'.

Banana Cream Pie Cookie Cups

It’s hard to pin down the origin of banana cream pie, but it seems adding bananas to the pie happened around the end of the 19th century, when bananas went from exotic to commonplace. Until then, most North Americans have never seen, never mind eaten, a banana.

The turning point in the banana business came with technological advances in transportation and refrigeration. Steamships and railroad cars brought the fruit to market faster, and refrigeration slowed the ripening process. The combination was a bonanza for the industry.

One of the earliest known published recipes for banana cream pie called for sliced bananas and powdered sugar placed in a pre-baked pie shell. The ‘Woman’s Exchange Cook Book’ from 1901 advises cooks to then put the filled pie in the oven for a few minutes and then remove it once the bananas have been softened. After the pie is removed from the oven, the cookbook instructs the cook to cover the filling with whipped cream and to flavor it with lemon juice.

A recipe published just five years later in ‘The Blue-Ribbon Cookbook’ provided a banana and custard filling, but the two were not blended together into today’s familiar, creamy banana filling. Instead, sliced bananas lined the bottom of the crust, and the custard was poured over it. By 1950 we get a version covered with whipped cream and toasted coconut.

An old fashioned dessert , but one of the most comforting treats, banana cream pie offers a rich, sweet and velvety filling. If you like bananas like I do, it’s one of those desserts where you put a spoonful in your mouth and can’t help but lean back and close your eyes as you savor the buttery crust and creamy filling.

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 Banana Cream Pie Cookie Cups
Votes: 1
Rating: 5
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Cuisine American
Keyword banana cream pie cookie cups
Servings
Ingredients
Base
Cookie Cups
Banana Cream Mousse Filling
Cuisine American
Keyword banana cream pie cookie cups
Servings
Ingredients
Base
Cookie Cups
Banana Cream Mousse Filling
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Base
  1. Preheat oven to 350° F. Line 12 muffin tins with paper cups.
  2. Use a food processor to grind gingersnap cookies into a fine crumb. Melt butter in a microwave-safe bowl until melted. Combine melted butter with cookie crumbs and stir until there are no dry crumbs left. Divide ginger snap crumbs between the 12 muffin cups. Press down with a spoon or tart shaper.
Cookie Cups
  1. Cream together sugar and butter. Add egg and vanilla, mix again, then add the sour cream, salt and soda. Add flour and beat until smooth.
  2. Divide batter evenly between muffin cups.
  3. Bake for 20 minutes or until they test done with a wooden pick.
  4. Allow cookies to stand for 1-2 minutes after taking them out of the oven. Spray the round side of a 1 tsp measuring spoon with non-stick spray. Press down into the center of each cookie to create a well. Let cool completely.
Banana Cream Mousse Filling
  1. While the cookie cups are cooling, prepare the banana cream mousse filling. Whisk together the box of dry pudding mix and the milk. Add in the whipped topping and stir GENTLY until combined. Transfer to a pastry bag or a zip lock bag and store in the fridge until the cookies are fully cool.
  2. Take cookie cups out of muffin tin. Pipe banana cream mousse into each cup and top with a slice of banana. Sprinkle with a small amount of gingersnap cookie crumbles.
  3. Store in the refrigerator.