Blueberry Muffins

Blueberry Muffins

  • 2 cups flour
  • 1 ¼ cups sugar
  • 2 teaspoons baking powder
  • ½ cup oil
  • 2 eggs
  • ½ cup milk
  • 2 cups fresh blueberries or frozen without juice

1. Preheat oven to 350 degrees.
2. In a bowl, mix flour, sugar, baking powder, and oil until dry and crumbly.
3. Fold in blueberries.
4. Spoon into greased muffin cups.
5. Bake 45 minutes until tops are golden brown.
6. Cool on rack, remove from muffin cups.

Printed with permission from the American Culinary Federation; Credit: John H. Ryan III, CC, ACF Chefs Association of Arizona, Inc.

Healthy Breakfast Red Berry Risotto

Healthy Breakfast Red Berry Risotto

  • 1 quart water
  • 3½ cups almond milk
  • 1 cinnamon stick
  • 1 (1×3-inch) orange peel
  • 3/8 cup hulless barley
  • ¾ cup brown rice
  • 1/3 cup honey
  • Per serving:
  • 1/16 cup pomegranate juice
  • 1/3 cup mixed red berries (strawberries, raspberries)
  • ½ T. sliced almonds

Method: In large nonreactive pot, bring water, almond milk, cinnamon and orange peel to a boil.

Reduce heat; add barley and brown rice.

Simmer on low for 1 hour, stirring frequently, until grains are swollen and mixture is creamy.

Remove cinnamon stick and orange peel; stir in honey.

For each serving: Stir in pomegranate juice. Fold in berries, being careful not to break up.

Spoon into bowl.

Top with almonds.


10 servings

Provided with permission from ACF; Credit: Paul Lynch, executive chef, FireLake Grill House & Cocktail Bar Sizzle, Winter 2013

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