Wesleyan’s Samantha Maldonado takes on traditional recipes and gives them a surprising twist, using creative alternatives from the local food co-ops to recreate tasty treats. Not only does she experiment, but she reviews her cooking techniques, adventures, and misadventures for anybody else who likes to get wild in the Kitchen. 

When confronted with an empty stomach and an odd assortment of ingredients I wondered: how else could I use the remaining eggs and lemons from the co-op? By making my first batch of muffins from scratch!

I followed this recipe from Food.com pretty closely, but instead of vanilla yogurt, I used plain Fage Greek yogurt with 1/3 cup vanilla soy milk (I initially planned to use vanilla extract instead of soy milk, but my house was out of it).  I wonder how the recipe would’ve come out with a different flavor of yogurt as a substitute, or even using some other kind of berries. Also, don’t be dissuaded by the somewhat lengthy ingredient list. It’s well worth the attention to detail!

Ingredients:

½ cup low-fat vanilla yogurt

3 tablespoons oil

1tablespoon fresh lemon juice

2 egg whites

1 ½ cups flour

¾ cup sugar

2 teaspoons baking powder

1 teaspoon grated lemon peel

¼ teaspoon salt

1 cup frozen raspberries

¼ cup sugar

2 tablespoons flour

1 tablespoon butter

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Instructions:

  1. In a small bowl combine yogurt, oil, lemon juice, and egg whites; blend well.
  2. In a medium bowl combine the 1 1/2 cups flour, 3/4 cup of sugar, baking powder, lemon peel, and salt; mix well.
  3. Stir in frozen raspberries.
  4. Add yogurt mixture to flour mixture stirring just until dry ingredients are moistened–one direction only for muffins.
  5. Line muffin tins with cupcake papers (or just spray the tins and use them as is).
  6. Spoon batter evenly into the papers.
  7. In a small bowl make the streusel topping using the 1/4 cup sugar, 2 tablespoons flour, and 1 tablespoon butter,using a fork till crumbly.
  8. Sprinkle evenly over batter in muffins tins before baking.
  9. Bake at 400 degrees for 16-20 minutes or until muffins are golden brown.
    Immediately remove from pan and serve warm.

Lemon desserts are light and flavorful, and these Lemon Raspberry Muffins were no exception.  I picked this recipe because of the streusel topping.  I love muffin tops (let’s be real, who doesn’t?) with or without streusel topping, but I could eat the tops of the streusel blueberry muffins at Pi Café for every meal.

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The texture of the streusel topping on these muffins contrasted nicely with how moist the muffins were too.  The raspberries turned the batter pink and gave the muffins a tart hint to balance out the sweet taste.  I was surprised with how quick and easy the recipe’s directions were, which means there’s a good chance I’ll make these again!

 

 

 

- Samantha Maldonado ’13