Showing posts with label low fat. Show all posts
Showing posts with label low fat. Show all posts

Tuesday, September 8, 2015

Low Fat Peach Muffins from Coffeehouse Mystery author Cleo Coyle




Summer is almost gone, but its sweet, juicy peaches are still here. At my local market, they're piled high and priced low. 

My low fat muffin recipe makes great use of these luscious orbs. I bake these up every year in early September when the peaches are ripe and plentiful...




Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

Cleo Coyle's (low fat)
Peach Muffins


These tasty muffins are packed with fresh peach flavor. Marc and I often eat them drizzled with a little honey. They are truly amazing that way. 

If you prefer them low fat, use 1% or 2% milk. For a richer tasting muffin, go with whole milk, half-and-half, or cream. The higher the fat content of your milk, the richer your peach muffins will taste. Either way, bring out that local, raw honey (the best tasting and best for you), put on a pot of coffee or tea, slip a pan of these babies in the oven, and get ready to...

Eat with (end-of-summer) joy!

~ Cleo



To download a free PDF of this recipe that you can print, save, or share, click here.


Click here for the
free recipe PDF.


Cleo Coyle's (low fat)
Peach Muffins 


Makes 6 standard muffins

Ingredients:

1 cup diced ripe peaches (for yellow peaches that’s 2 medium or 1 large)

1 egg 
1/2 cup low fat milk (1% or 2% milk gives us good results;
      for richer muffins use whole milk, half-and-half, or cream)
2 tablespoons vegetable or canola oil
5 tablespoons white, granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt (or 1/8 teaspoon table salt)
(optional) ¼ teaspoon ground cinnamon
1 teaspoon baking powder
1 cup all-purpose flour

(optional) A little "Sugar in the Raw" (aka turbinado or demeraraor another coarse finishing sugar to sprinkle on before baking

Directions:

Step 1 - Prep oven, pan, and peaches: Preheat oven to 375º Fahrenheit. Line six muffin cups with paper holders and lightly coat them with non-stick spray. Choose ripe peaches. (The flesh should be soft in your mouth, not crunchy.) Peel the peaches and dice the flesh into small, uniform pieces (as shown below).


Step 2 - Create batter with one bowl mixing method: Crack egg into a mixing bowl and gently beat with a whisk. Add milk, oil, sugar, vanilla, and salt and whisk until well blended. If adding cinnamon, whisk in well. Now add baking powder and whisk very well, until dissolved. Switching to a spoon or spatula, mix in the flour until all the raw flour disappears into the batter and a lumpy batter forms. Do not over-mix at this stage or you will develop the gluten in the flour and your muffins will be tough instead of tender. Finally, fold in the diced peaches.






Step 3 - Bake: This batter will make 6 standard muffins. Divide it up evenly among your paper-lined (and lightly sprayed) muffin cups. If using a finishing sugar, sprinkle it on the unbaked muffin tops at this time. Bake in a well-preheated 375º F. oven for 25 to 30 minutes. 


Remove the muffins from hot pans as soon as they leave the oven. The muffins will be pale. If using a finishing sugar, the tops will be more golden brown. 


Toothpick method for de-panning hot muffins: If you leave fresh-baked muffins in their hot pans, the bottoms may steam and become tough. Here's an easy way to remove hot muffins fast. See my photos below...


Gently insert a toothpick on each side of the muffin. Take care not create visible holes. You're inserting them in the muffin sides, below the visible muffin tops. 

Use the toothpicks as handles and carefully lift the muffin from the pan. This is a fast, efficient way to get the muffins out of their hot pan without squishing or flattening them. Place on a rack to continue cooling.


Storing: Once the muffins are completely cool, wrap them in plastic and store them in the refrigerator. A little honey, a cuppa joe or tea, and you're set to eat with joy.







Click here to download
this recipe in PDF form, and...






Eat (and read) with Joy!

~ Cleo Coyle

New York Times bestselling author of  
The Coffeehouse Mysteries


Friend me on facebook here. * Follow me on twitter here
Learn about my books here



* * *

Now a Bestseller
 in Paperback!

Once Upon a Grind: 
A Coffeehouse Mystery


Learn more here.

* Mystery Guild Selection 
* Best Book of the Year List - Kings River Life 
* Top Pick! ~ RT Book Reviews 
* Fresh Pick ~ Fresh Fiction 





Join coffeehouse manager Clare Cosi as she solves the crime against "Sleeping Beauty," opens secret doors (uptown and down), and investigates a cold case that's been unsolved since the Cold War.

*
Wonderful recipes are also featured
in Cleo's 14th culinary mystery, 
Once Upon a Grind including...

* Dairy-Free "Cinderella" Pumpkin Cake
* Dairy-Free Almond Milk Custard
* Caramel-Dipped Meltaway Cookies
* Black Forest Brownies
* Cappuccino Blondies
* Shrimp Kiev
* Dr Pepper Glazed Chicken
* Silver Dollar Chocolate Chip Cookies
* Poor Man's Caviar
* Snow White Chocolate Mocha

...and many more recipes, including a guide to reading coffee grinds...



See Once Upon a Grind's 
Recipe Guide by clicking here.



* * * 

*Starred Review 
~ Kirkus

A Coffeehouse Mystery 

"Top Pick" -RT Book Reviews

"...a highly satisfying mystery."
-Publishers Weekly


See Billionaire Blend's
Recipe Guide


* * * * * * 



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
14 titles includes the added bonus of recipes. 

GET A FREE TITLE CHECKLIST
(with mini plot summaries)


* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 



Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.




Sign up for our Coffeehouse Newsletter here.
(Recipes, contests, videos, fun info)


After you subscribe, an auto-reply will send 
you a link to several past newsletters.

Thanks for stopping by the Kitchen! 

Tuesday, July 14, 2015

Strawberry Shortcake Muffins and a Virtual Drive with Cleo Coyle


Here in the New York and New Jersey area, strawberries are a local crop. How local? Get in my car, and I'll show you (well, virtually, anyway), and during our drive, I'll point out some fun ideas for your summer vacation, or in my case, staycation!

Our trek begins in Manhattan, where we cross the 59th Street Bridge. Yes, the same span on which Simon and Garfunkel were "feelin' groovy," all those years ago. Click on the arrow in the window below to watch them sing the classic tune in Central Park. If you need a pick-me-up, this should do it.


Were you a fan of Simon and Garfunkel? 

(Waves hand madly...)



The Famous Central Park Concert

Are you "Feelin' Groovy" yet?...

Well, let's keep driving then! 





On the other side of New York's famous 59th Street Bridge 
is a forked body of land, also surrounded by water. 
This is Long Island...




To learn more about Long Island,
New York click this link:
Loving Long-Island.com

On the Manhattan end of Long Island sits Queens, one of New York's five boroughs and the place I (and the Mets) call home. Driving east, toward the rising sun, apartment buildings and row houses gradually give way to middle class homes. We're now leaving New York City and entering what we locals think of as "Long Island" proper.


A fun summer read,
Murder Most Frothy takes
my coffeehouse manager
and amateur sleuth,
Clare Cosi, to New York's
Hamptons, the fabled seaside
playground of the rich and
famous on the "South Fork"

of Long Island. To learn more
about this frothy culinary
murder mystery,
click here.
The roads here (almost magically) appear much cleaner and in better shape. Suburban malls sprout up and we pass familiar franchise stores, restaurants, and movie multiplexes. Most of these things will be found along the center of the Island. The picturesque waterside views (a quiet bay on the north end and the tumultuous Atlantic on the south) are peppered by exclusive communities with multimillion dollar homes. 

But fret not, Oh ye who do not manage hedge funds nor own multimedia conglomerates, because there are plenty of state parks on Long Island, too. One of my favorites is a 6.5-mile white sand playground for the public called Jones Beach, which makes it possible for even lowly writerly types (like me) to appreciate an ocean view.

If strolling through historic villages floats your boat (as it does mine), then you should be buoyed by the many quaint towns along both shorelines. 

National landmarks are worth a look, too, like Teddy Roosevelt's stunning Victorian home, Sagamore Hill (aka his "summer White House"), near the scenic town of Oyster Bay on Long Island's North Shore.



Continue driving east and the Island takes on a much more pastoral complexion. At the end of the island, the land splits into the "North Fork" and the "South Fork," the latter is where you will find the famous Hamptons, a collection of seaside villages where rich and famous folk, especially those who live in New York City, have summer homes.

Although you will find uber-rich people out here with their yacht clubs, stables, and summer houses, you will 
also find families who've been here for many generations, along with working vineyards and farms. Touring around this area is a beautiful way to spend a day (or two or three)...




Strawberries are one of the big crops of their summer season. In fact, many of the farms feature pick-your-own strawberry patches.

I didn't pick my own today, although picking your own is a fun outing for young and old...

To visit a Strawberry Festival on Long Island 
and lick your lips at some of the ways strawberries 
can be eaten, enjoy this 2 minute video...




Okay, now you're ready for a snack, right?


Full disclosure: For today's recipe, I got my strawberries the old-fashioned way, at the grocery store, where the sign next to the stacked containers of bright red berries declared: "Buy 1, Get 1 Free!" 

Indeed, I did buy one, took home two, 
and had me a strawberry party.



Of course, I truly love Farmers' Markets,
and I'm sure most you will agree...

Nothing says summer like a stop
by a local farmer's roadside stand.

To check out New York State's 
interactive guide to its many farmers' 
markets, click here.




Cleo Coyle has a partner in 
crime-writing—her husband.
Learn about their books
by clicking here or here.


Cleo Coyle's
Strawberry
Shortcake Muffins 


This is one of my favorite summertime muffins. It has the taste of a strawberry shortcake but with less fat and calories, making it a lovely breakfast or coffee-break snack. If you should want to make it richer, simply replace the low fat milk with whole milk, half-and-half, or heavy cream. However you decide to bake them, I hope you eat them with summertime joy! Love...

~ Cleo





To download a fee PDF of this recipe that you can print, save, or share, click here.




Cleo's Strawberry Shortcake Muffins

Makes 6 standard muffins

Ingredients:

4 - 5 ounces of ripe strawberries (This equals about 4 medium,
      or 3 large, or 8 small berries. Or about 2/3 cup when chopped.)

1 tablespoon white granulated sugar
1 egg
1/4 cup white, granulated sugar

2 tablespoons canola (or vegetable or cold-pressed virgin coconut) oil
1 teaspoon vanilla
1/3 cup low fat milk
(2% milk gives great results; for a richer tasting
       muffin, use whole milk, half-and-half, or cream)

1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup all-purpose flour

Method: 

Step 1 - Prep oven, pan, and berries: Preheat oven to 350º F. Line six muffin cups with paper holders. To prevent muffins from sticking, lightly spray the papers with non-stick spray. Wash your strawberries and gently pat them dry with a paper towel. (It's okay if they're still damp.) Hull them (see how below) and chop them into small, uniform pieces. If you slice them over a small bowl, you'll retain more of the juices. Once chopped, the strawberries should fill 2/3 cup and no more. Sprinkle berries with 1 tablespoon of sugar, toss well, and set aside the bowl.




How to hull a strawberry: Pinch off green stem. Using a small, sharp
knife, cut around the berry's crown (or move the berry in a circular
motion against the blade). You want to remove the fibrous white,
conical-shaped core, leaving as much fruit intact as possible


Step 2 - Make batter with one bowl mixing method: Crack egg into a mixing bowl and gently beat with a whisk or fork. Add 1/4 cup sugar, oil, vanilla, milk, salt, baking powder, and baking soda, and whisk until well blended. Add chopped strawberries from Step 1. Be sure to include any strawberry juices that may have accumulated at the bottom of the strawberry bowl. Stir to blend.

Batter before flour is added.

Step 3 - Add dry ingredients: Measure flour and pour into the wet ingredients. With a spoon or spatula gently mix dry and wet ingredients to form a lumpy batter. Do not over mix at this stage, but be sure to blend the raw flour completely into your batter.
 

Never over mix muffin batter or you'll develop
 the gluten in the flour and your muffins
will be tough instead of
 tender.

Step 4 - Bake: This batter will make 6 standard muffins so divide it up evenly among your paper-lined cups. I use the two tablespoon method, scooping up the sticky batter with one spoon and scraping it off with the other. Bake in a well preheated 350º F. oven for 25 to 30 minutes. The muffins are not done until the tops have turned golden brown (see my photos)...




Step 5 - Cooling and storing: Allow the muffins to cool for five minutes in the pan. Remove and finish cooling on a wire rack. Once they're completely cool, you can wrap them in plastic and store them in the refrigerator. A little butter, a cuppa joe, and you're set for breakfast, a coffee break, or a late-night snack.




For a free PDF of this recipe,
click here or on the image below.





Summer is here, with all its
fresh fruits and veggies, definitely a time to...



Eat with joy!


~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Friend me on facebook here. * Follow me on twitter here
Learn about my books here

* * * *


Thanks to American University Magazine
in Washington, D.C.
for featuring us
in their Spring Issue...

To see the article online,
click here for the free magazine app
or

click here to read
the Cleo article and enjoy!


******************



The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
14 titles includes the added bonus of recipes. 

* * *

Once Upon a Grind:
A Coffeehouse Mystery


* A Best Book of the Year
Reviewer's Pick - King's River Life

* Top Pick! ~ RT Book Reviews 
* Fresh Pick ~ Fresh Fiction 
* A Mystery Guild Selection

* * * 


Marc and I also write
The Haunted Bookshop Mysteries

Get a free title checklist, 
with mini plot summaries, 



Or learn more about the 
books and meet Jack Shepard, 
our PI ghost by clicking here.




Sign up for our Coffeehouse Newsletter here.
(Recipes, contests, videos, fun info)


After you subscribe, an auto-reply will send 
you a link to several past newsletters.

Thanks for stopping by the Kitchen! 

Cleo