Make Something New Every Day

This blog is inspired by all those who love to cook, whether experienced or not, and who continue to experiment with new ideas & ingredients, and best of all, share their passion with others.

The first entries are recipes prepared by the students of Lionel Wilson College Preparatory Academy in Oakland, CA. Fifteen students with varying cooking experience participated in my weekly workshop (via Tutorpedia), and successfully prepared various meals, snacks, and baked goods as part of an after-school program.

Along with the recipes from that class, I will continue to add new seasonal items, spanning every genre of the culinary world, as well as a helpful list of links to recipes, instructional videos, and places to shop and volunteer in your area.

Feel free to ask me questions and share your recipes and ideas as well. I look forward to cooking with you.

February 9, 2012

Black & Blue Gluten-Free Berry Muffins

I've made these muffins for years, usually with all-purpose flour, and a mix of fresh blueberries and raspberries.

Last night I was making them for work, so I used the organic berries I had (black & blue), and substituted the all-purpose flour for a gluten-free blend, so my GF friend could have one too.

The texture was nice & light, but I think the garbanzo bean flour has a sour aftertaste that I'm not fond of. I've used it in my Blackberry Tart recipe with great results, but for muffins, which require a lot of flour, I may opt for a different GF blend next time.

Still, these are very simple and quick to make, and can use a variety of berries and flours.

This recipe makes 18 muffins, using about 1/3 Cup of batter per muffin. Line muffin tins with paper baking cups. If the cups are really compressed, gently stretch them so they hold more batter.

Preheat oven to 350'.

The Dry:
3 Cups All-Purpose OR Gluten-Free Flour
2/3 Cup Sugar
1 Tablespoon Baking Powder
1/4 Teaspoon Salt
1 Tablespoon Lemon Zest (from 2 lemons)

The Wet:
1 Cup Lowfat Milk
2/3 Cup Oil (I like grape seed. Do NOT use olive oil.)
2 Eggs
The Berries:
2 Cups of Fresh or Frozen Berries (I usually like rasp & blue)

Whisk the wet well, and gently fold into the dry. Fold in the berries, trying not to let them bleed into the batter. Scoop into tins and bake about 20 minutes, or until firm to the touch. Allow to cool, and dust with powdered sugar right before serving. Enjoy!