Tuesday, June 30, 2009

Beautiful berries!

I eagerly await this time of year because there are so many fruits that are in season. The wonderful thing about produce is that fruits and vegetables that are in season not only taste better but are more nutritious and also less expensive! I am especially thrilled by all of the berries that are currently flooding the supermarket produce section. Berries are my absolute favorite so I have been stocking up on the blueberries, raspberries, and strawberries that are so fresh and wonderful right now.

Not only do berries taste great, they are nutrition powerhouses! Blueberries are full of fiber, vitamin C, vitamin K, and manganese. In addition, berries are brimming with antioxidants.

Serve berries for a snack by themselves or mixed with yogurt. They are also wonderful in smoothies. Here is one of my kids' favorite blueberry muffin recipes. It originally came from the Good Housekeeping Children's Cookbook, but we have adapted it some. Check out the recipe section of the Wildwood website (the link is below) for a raspberry muffin recipe that is equally delicious!

Blueberry Corn Muffins

1 cup fresh or frozen blueberries (if using frozen, do not thaw)
1 cup all-purpose, enriched flour
1 cup yellow cornmeal (preferably stone-ground)
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 cup buttermilk
1/4 cup oil (canola or other vegetable oil)

Preheat oven to 400 degrees.
Place a cupcake liner in each of 12 muffin cups or spray with nonstick cooking spray.
Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large mixing bowl. With a wooden spoon, stir until well combined.

Combine the egg, buttermilk and oil in a separate bowl. With a fork, beat the buttermilk mixture until well combined.

Stir the buttermilk mixture into the flour mixture until just moistened. Do not mix too much, it should be lumpy. Fold in the blueberries.

Fill the muffin cups with batter.

Bake for about 18 minutes or until golden brown.
Allow to cool for 5 minutes in the pan and then remove to a wire rack to finish cooling.

Makes 12 muffins. Each muffin creditable for 3 servings bread/bread alternate for 1-5 year old children at any meal.

Get your berries soon! They will be out of season before you know it.

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