The book I enjoyed the most was Allison Fishman's You Can Trust a Skinny Cook. It's been out for a couple of years, but I love the layout, the colors, the comments, and the pictures. Everything seems simple and straightforward
Since I do have to work tomorrow, I tackled a breakfast recipe first so I can grab it and go in the morning. Dinner is simmering as I write this (and my hubby came home and let out an audible "mmm!" when he bit into one of the muffins!) I did make modifications, but I am happy with how they came out and will likely be making them again. I see these working out great next time it's my turn to bring breakfast for my Sunday school class!
Adapted from Allison Fishman's You Can Trust a Skinny Cook
You Will Need:
- Cooking Spray
- 1 navel orange, cut into eighths (you will use everything, peel included!)
- 1/2 cup orange juice (I substituted cranberry juice for this)
- 1 large egg
- 1/4 cup vegetable oil (I substituted canola)
- 1 1/2 cups all purpose flour
- 3/4 cup sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp kosher salt (substituted my regular sea salt)
- 1/2 cup dried cranberries,chopped
- Preheat the oven to 375F. Coat a muffin tin with cooking spray.
- Put the orange wedges, juice, egg, and oil into a blender and blend until smooth.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt; whisk to incorporate.
- Make a well in the center of the dry ingredients, pour the orange mixture into it and stir to make a thick batter. Stir in the cranberries.
- Fill muffin tins with batter, about 3/4 full. Bake until the muffins are golden and push back when gently pressed, about 20-25 minutes. Let cool and enjoy warm or toasted. (the author also left a cool tip to turn the muffins sideways in their tins once touchable to cool vs. using a rack!)