I’m not going to lie, I’m pretty proud of myself right now.
Tonight’s dinner was definitely a good one.
To make the salmon, I just added soy sauce, balsamic vinegar, minced garlic, and a little bit of brown sugar into a big with the salmon and put it in the fridge for about 20 minutes to marinade.
I covered a baking sheet in tinfoil and sprayed it with nonstick spray, and threw the salmon in the oven for about 20 minutes (you may need less time, this was a thick chunk of salmon). It cooked perfectly and tasted amazing!
The brown rice was cooked in sodium-free chicken broth with added cumin and the saffron I got yesterday.
Salmon and rice is one of my favourite meals – I need to eat it more often!
The Baking Experiment
As much as I love blueberries, I can only go through them so fast. I had a massive pile of them in my fridge, so I wanted to find a way to use them up. I haven’t made muffins for a little while, so I decided to go with that.
I wanted to challenge myself a little bit. As much as I love experimenting in the kitchen, I very rarely do it with baking. It’s an exact science, so you really need to know what you’re doing to make it up as I go along. I decided I could use a bit of a kitchen challenge.
These were my requirements for my muffins:
- whole grain
- lots of blueberries
- little added sugar
- decent amount of protein
- no butter/oil
- white chocolate chips! (I love the combination of blueberries and white chocolate)
As my first kitchen experiment, I think they came out rather well. Not too dense or gummy (as a lot of whole wheat/low fat baked goods end up being) with blueberries positively bursting out of them. They could probably use a little bit of tweaking; but for a first recipe (and a very simple one) I’m thrilled with them 🙂
White Chocolate Blueberry Explosion Muffins
makes 12-14 regular sized muffins. (I made 12 regular and 4 mini muffins)
- 1 1/2 cups whole wheat pastry flour (regular ww flour will make them too dense)
- 1/2 cups oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1 teaspoon cinnamon
- 1 cup blueberries
- 1/2 cup white chocolate chips
- 1 cup 0% plain greek yogurt
- 1/4 cup honey
- 2 eggs
- 1 teaspoon vanilla
- Preheat oven to 375 degrees.
- Mix flour, oats, baking powder, baking soda, salt, and cinnamon in a large bowl. Set aside.
- Beat yogurt, honey, eggs and vanilla in a medium sized bowl until well mixed.
- Add wet ingredients to dry ingredients, stirring until incorporated. Do not overmix
- Add blueberries and chocolate chips, stirring until evenly distributed.
- Add batter into a lined and/or sprayed muffin tin (spraying is a must, or these muffins will stick)
- Place in oven and bake for 15-18 minutes until cooked, or until tops bounce back lightly when pressed.
These turned out pretty damn tasty.
Low in sugar, with 5 grams of protein and about 150 calories per muffin (for 14 muffins). Pretty good stats! Definitely some extra sweetness from the white chocolate, these muffins are also positively exploding with blueberries. As in, you cut into them with a knife and blueberry juice sprays everywhere.
Well they are pretty high up on the healthy scale, they don’t taste TOO healthy, you know? I got the boyfriend approval for them – and he is not into healthy baked goods at all. Or blueberries, for that matter.
I know what’s for my breakfast tomorrow. 🙂
<– Do you follow recipes or fly by the seat of your pants in the kitchen?
<– Favourite kind of muffin? While I do love a blueberry muffin, my all time favourite is a big morning glory muffin. Carrots, walnuts, raisins, coconut…so many things jam-packed into one tiny (or you know, massive) muffin.