Wednesday, 22 June 2011

PoppaSeed 'Cupcakes'

How was your Father's Day? Mine was great, spent with wonderful men, including my awesome hubby, and my very own dad aka PapaAquaman. Darius made both of them a little something special (which I forgot to get photos of! Oh the shame!) that you may remember from Mother's Day. The directions can be found here, and here's a little looky look at the final project:

cute huh? Darius customized the tags, with the one for his Daddy reading: "You're Cray!" and for PapaAquaman it read,"I'm funny about you", both followed up by the sweetest little "Happy Father's Day" any Dad could ask for.

I made the supper, keeping Dad's high cholesterol in mind, and created a delicious chicken coconut curry. Adding in a variety of vegetables, cooking the chicken in coconut oil, and serving it over brown rice, made this traditional dish much more health conscious, without sacrificing taste! Not a bad creation. However, that is not the recipe I'm sharing with you today. [Yes, I know it's been a while since I've given you a new workout to try, but seeing as I have a wicked cold, I am just working on breathing, and being able to make it through the night without a coughing fit right now. Sorry. Back to workouts when I can breath freely - I promise.] Do you want to see the recipe?

             PoppaSeed* 'Cupcakes'
                         created by me!

1 tbsp 1% milk
1 tbsp water
1/4 cup grape seed oil
2/3 cup Greek yogurt mixed with 1tsp-1tbsp lemon juice
1 egg
1/4 cup honey

1 3/4 cup flour
2 tbsp poppyseed
1 tbsp lemon zest
1/4 tsp lemon extract
2 1/2tsp baking powder
1/2tsp baking soda
1/2 salt
1/2 cup confectioners sugar
2 1/2 tsp fresh squeezed lemon juice

1. Preheat oven to 375F. Grease a 24 mini muffin tin,
2. beat milk, oil, lemony yogurt, egg, and honey together. Stir in flour, poppyseeds, lemon zest, lemon extract, baking powder, baking soda, and salt. Mix until just combined. Spoon into muffin tins, filling roughly 3/4 of the way.
3. In  a separate bowl, mix together fresh lemon juice and confectioners sugar. This is your glaze.
3. Bake at 375F for 8 minutes, or until just golden. Drizzle with glaze immediately and let cool on rack.

These are soooo good! Very lemony, so if you like your poppyseed with only a hint of lemon adjust accordingly. I call them 'cupcake' because really they're muffins, but the glaze makes them taste like dessert. Definitely a plus! The amazing thing is, with honey instead of white sugar, and no butter, these muffins are great if you're on a cholesterol lowering diet, and you won't feel deprived!

*if you're wondering about the alternate spelling for poppyseed, it comes from my sweet Darius, who had a Poppa that LOVES poppyseed muffins.
Have you been cooking it up lately? Are there any health concerns you want to address in the kitchen?

1 comment:

I'd love to hear your thoughts and have you contribute to the blog! Thanks for stopping by and reading :)