Healthyish Strawberry Chocolate Chips Muffins – 13/67

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Picnic season! These adorable, healthyish strawberry muffins were the perfect fruity pop to add to a spread. Although I can’t say they were the first thing gone, as they had to compete with tiramisu and two other cakes. Is that peak Brooklyn? Homemade tiramisu at a picnic? Or maybe it was 7+ things of hummus. If you have a picnic in Prospect Park and there aren’t at least half as many hummus tubs as people, did it even happen??

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And I’m just going to let these pictures speak for themselves today. We broke out the real camera and gave these ruby spring babies a true photo shoot! Mmm.

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Some Notes — I tried to follow the recipe exactly but I kept adding and changing. The recipe below is as it was given to me. Here’s how I modified —

  • Added a pinch or two of salt with dry ingredients. Go for it.
  • Subbed in about ¼ cup of whole wheat flour. This really made it taste healthy. Use at your own risk.
  • I added some crumbled freeze dried strawberries at the end to half the batch. Definitely not worth it. Muddled the yummy fresh strawberry flavor.
  • I sprinkled half the batch with demerera sugar before baking. It did not caramelize the top or add any extra crunch. Wrong batter, wrong oven temp (I guess). Don’t do this.
  • Instead of using all applesauce, I used one of those little cup things and used melted coconut oil for the rest. I think this was fine.
  • I used a whole egg, not just the white. Felt wasteful to just toss the yolk. I think this was fine too.
  • These are on the moist side, and get moister overnight. I recommend toasting or eating on Day 1.

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Four years ago: black bean, mango, corn salad-alsa — another great picnic idea

Healthyish Strawberry Chocolate Chip Muffins

From my friend Katie – thanks! 

1 ¼ cup flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ cup sugar
¼ cup light brown sugar
½ cup + 2 tablespoons unsweetened applesauce
1 egg white, beaten
⅔ cup diced strawberries
⅓ cup mini chocolate chips
Nonstick spray

Preheat oven to 350F. Set out 10 muffin liners in a muffin pan and spray with nonstick spray.

Mix together flour, baking soda, and cinnamon in a big bowl.

In another bowl, whisk the sugar, brown sugar, and applesauce until there are no clumps remaining. Whisk in the egg white.

Add wet ingredients to dry ingredients, and mix with a rubber spatula or wooden spoon until just combined. Don’t overmix! Gently fold in strawberries and chocolate chips.

Scoop into prepared muffin tins. Bake for 15-20 minutes, or until golden brown and a toothpick comes out cleanish (there are a lot of chocolate pockets — don’t let this fool you.)

Best day of, but can keep in an airtight container on the counter for a couple days.

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Rice Noodle Salad with Carrot-Ginger Dressing

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Let’s go on a little cause-and-effect journey here. I went to Guatemala last fall to feel confident enough with my Spanish so I could lead theater classes in Spanish. (PS Guatemalan food here and here!)

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I got my current job teaching theater at senior centers because someone decided I knew what I was doing in Spanish, never having heard me speak, at least enough to facilitate theater-related conversations. (They weren’t wrong, but that was a pretty lucky leap of faith on both of our parts.)

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And so this is how I’ve come to spend the last couple Fridays at a mostly Dominican and Puerto Rican senior center, listening to salsa music and getting down with the seniors. Who all think I look like their 17-year-old granddaughters. Ay dios mio.

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And this is how I get pretty tired on Friday evenings, and end up wanting easy and filling dinners made of stuff I already have in my fridge. Especially when they combine into something more than the sum of their parts, creating an exciting and uber-fresh quick spring meal. This want is true of pretty much every week night, but it, uh, leads pretty nicely into my fabricated segway, which is…

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…and so going to Guatemala last November is basically responsible for this recipe.

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…obviously. 🙂 Rice noodles bulk up everyone’s favorite salad dressing recipe, you know, the ubiquitous orange carrot-ginger situation that always causes a serious headache, cause HOW DO YOU CHOOSE between it and miso soup??! Let’s be honest, you could dip literally anything in your fridge into this dressing and be happy about it. Even radishes. Blech, I so dislike radishes. Thanks, Guatemala! 

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Served with this awesome hot&sour soup for a better-than-takeout feast!

one year ago: black bean, mango, and corn salad-alsa

Rice Noodle Salad with Carrot-Ginger Dressing

Dressing adapted from pure wow

For salad
4 oz rice noodles
Toasted sesame oil
2 cups lettuce, shredded (I’ve used iceberg and green leaf)
½ a cucumber, thinly sliced (or mandolined)
1 ripe tomatoes, cut in wedges
Handful cilantro leaves

Dressing
2 carrots, peeled and roughly chopped
1 tablespoon fresh ginger, peeled and roughly chopped
¼ of an onion, roughly chopped
½ tablespoon sugar
2 tablespoons soy sauce
¼ cup seasoned rice vinegar
¾ cup neutral oil (like vegetable or canola)
Salt

Dressing

In a food processor, pulse carrots, ginger, and onion until they become tiny, uniform pieces. Add sugar, soy sauce, rice vinegar, oil, and a dash of salt and process until smooth. Taste to see if you need more salt. Set aside. Dressing will last at least a week in the fridge, and likely longer.

Salad

Cook rice noodles according to package directions. Drain, rinse with cool water, and toss with toasted sesame oil to keep noodles from sticking to each other.

Using tongs, mix together noodles, shredded lettuce, and a 3-4 big spoonfuls of dressing in a big bowl. Top with cucumber and tomato slices, cilantro leaves, and extra dollops of dressing.

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