Tag Archives: raspberry

Raspberry Applesauce Muffins

 

 

 

 

 

 

 

 

 

 

 

 

I’m going to be brutally honest with you…  I’m not a baker.  Don’t get me wrong  for I love to bake but it is something I am simply not that experienced in.  As a child, I was not taught to bake cakes, pies or cookies.  Pies were made by some woman named “Hostess” and cookies in our home came out of a bag and they were called “Oreos”…

In light of all that, I do have several of my own recipes that I enjoy making and my family loves.  One of our favorite recipes is for my Raspberry Applesauce Muffins.  My Raspberry Applesauce Muffins are light, lemony and has tons of fresh raspberry flavor.  They are easy to make and are great to share at the office or as a hostess gift.  Enjoy!  Tessa

Ingredients:

  • 2 c. flour
  • 3/4 c. baking sugar
  • 2 1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. unsweetened applesauce
  • 2 eggs
  • 1/3 c. canola oil
  • 1 1/2 tsp. lemon zest
  • 1 1/2 c. fresh raspberries (if too large, coarsely chop)

Let’s begin. Preheat your oven to 375 degrees.  Grab some muffin tins and grease well.  I often times use cupcake baking cups when I am making muffins to share with my coworkers at the office.  If you choose to use the baking cups, don’t grease your tins.  In a medium sized bowl mix the flour, sugar, baking powder and salt.  Mix well.  In a separate bowl, whisk together the applesauce, eggs, oil, and lemon zest.  Add wet ingredients to the dry ingredients.  Mix until moistened.  Do not over mix.  Now gently fold in your raspberries. Add the mixture to the muffin tins, filling about 3/4 full.  Bake about 20 minutes or until the muffins turn a gorgeous golden brown.  Remove from the oven, cool on a wire rack then remove the muffins from the tins.  Makes about 12-15 muffins depending on the size of your tins.  Enjoy!  Tessa

Honey Ginger Salmon with a Spicy Raspberry Mango Salsa

There are so many wonderful things about living here in the Pacific Northwest.  Some of the things that we enjoy are the abundance of wild caught salmon and fresh picked red raspberries .  When in season we can easily find salmon at our local stores for a reasonable price or if you are the adventurous type, you could go down to the river and catch your own.

Our family likes to eat healthy meals so I am constantly looking for tasty “good for you” dishes that I can cook easily after a long day at the office.  Salmon is easy to make and is perfect for those busy weeknights when you don’t have much time to prepare meals for yourself or your family.  My Asian inspired Honey Ginger Salmon with a Spicy Raspberry Mango Salsa is perfect for those situations.  Just imagine a sweet and spicy glazed salmon fillet nestled on the top of some gorgeous black rice topped with a zesty fresh raspberry mango salsa.  This exotic dish tastes great and looks so beautiful that you just might forget that it was healthy for you too.  Enjoy!  Tessa

Honey Ginger Salmon Ingredients:

  • 3 – 6 oz. salmon fillets (use wild not farmed)
  • 2 Tbls. honey
  • 1 Tbls. minced fresh ginger
  • 1 Tbls. Indonesian soy sauce
  • 1 tsp. minced garlic
  • juice of 1 lime
  • a big pinch of salt

Before preparing the salmon, cook 3 servings black rice according to the manufacturer’s directions.  Black rice takes a bit more time to cook than white rice so be sure to start early and figure how much time you need before preparing the Honey Ginger Salmon.  Preheat your oven to 400 degrees.  Grab a medium sized baking dish and line with foil.  Spray with non stick spray.  Place salmon fillets in the baking dish.  Whisk together the remaining ingredients and brush the glaze on the salmon.  Bake for about 15 minutes uncovered or until salmon flakes with a fork.  While baking the salmon prepare the Spicy Raspberry Mango Salsa.  See below.

Spicy Raspberry Mango Salsa Ingredients:

  • 2 mangoes (cut into cubes)
  • 1/3 c. chopped red onion
  • 1/3 c. chopped fresh cilantro
  • 1/2 – 2/3  c. fresh red raspberries
  • juice of one lime
  • 1/2 red jalapeno pepper minced
  • 1 tsp. sambal oelek
  • 1/2 tsp. salt

Grab a small bowl and lightly mix together the above ingredients.  Taste it.  Correct the salt or heat if necessary.

To serve the Honey Ginger Salmon with Spicy Raspberry Mango Salsa, place a scoop of cooked black rice on plate.  Stack your salmon fillet on the rice, and top with a about a 1/2 cup of raspberry mango salsa.  Serve with lime wedges and a cucumber salad.  Makes 3 servings.