After taking my spaghetti squash to a burger place (Joy Burger, run by Israelis no less!) and salivating over the onion rings and hamburger buns that I couldn't eat (that I wouldn't even be interested in otherwise!), I was getting pretty psyched to start handing/eating breads again.
I decided to break Passover with muffins. From scratch. This is a rare move for me since it seems that I could just get a packaged mix. But I was inspired by an article from Cooking Light Magazine about healthy muffins. I just barely modified this recipe, though I am considering making more changes now.

Lemon-Poppy Seed Whole Wheat Muffins
Ingredients (from the left): Agave syrup, whole wheat flour, two lemons, baking powder, egg, part-skim ricotta cheese, poppy seeds, olive oil.

To make this add these ingredients to a bowl in this order:
1 3/4 cup flour (I used whole wheat because it's what I had)
2.5 tsp baking powder
3 packets sweetener
1 cup part-skim ricotta (I'm sure skim is just as good, maybe even half ricotta/greek yogurt!)
Rind and juice from 2 lemons, plus some lemon juice from the bottle
1/4 cup extra virgin olive oil
3 tbsp agave nectar syrup
2 tbsp poppy seeds
Dash of salt.
Mix until smooth-ish.
Taste the mixture for desired level of sweetness!

P.S. The recipe called for 3/4 cup sugar (which is where I used the sweetener and agave nectar, so do what feels best, consider brown sugar and/or honey)

Pour mixture into 12 muffin cups (2/3 full) and bake at 375 degrees for about 45 minutes (or until an inserted toothpick comes out clean...the original recipe called for 16-20 minutes!). I also sprinkled poppy seeds on top after pouring the batter.

This comes out to between 120-140 calories per muffin. I suspect it will go well with a yogurt or a small bowl of oats in the morning. Very easy to work into a to-go breakfast OR lunch!

There is also the option of adding less oil (which I will DEFINITELY do), using all skim ricotta, maybe doing 1/2 ricotta, 1/2 cup yogurt.

This was eventually reviewed as a hearty Breakfast Muffin. I think with some all purpose white flour it would have been sweeter and lighter. But it IS healthier.

Still, aside from less oil, this is something that my kitchen will see again.


Baked goods will continue. Cheesy jalapeno muffins are next!



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    I'm a recent graduate from medical school and a pathology resident living in New York City. Like most girls living in the city, I've found that a lot of my social life revolves around the regular consumption of high-calorie food and alcoholic beverages. I've decided to start a blog about how I am trying to beat the bulge by eating and cooking defensively between social engagements and how even a busy girl can fit exercise into a busy life.

    All recipes are on Petitchef


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