Because we all need a little motivation to keep going sometimes . . .
I have always loved learning and school and I hope we can instill the same passion in Olivia. As much as I love learning in general, it always helps to have a great teacher. We should celebrate these teachers year round, but especially this week. We should recognize their hard work, long hours, patience, and unwavering support.
Hopefully, we have all had at least one teacher that sparked something in us. Someone who could make you dig deeper than you thought possible, believe in your own talents, or just make you realize that you are not alone.
For me, there was Mrs. Gaither, who made me believe in myself again. Mr. Williams, who encouraged my love of reading and writing (and look where I am today). Mrs. Lane, who made science a passion and proved it could be entertaining. Mr. Paternoster, who made me proud to be one of the “smart kids” and reminded us that teachers are pretty cool people. Really the list could go on and on because I was blessed with a collection of amazing teachers and still am to this day.
Olivia has already had a handful of teachers in her young life and if they are an example of what is to come then I know she will be in good hands. To honor them and share a little of our love with them we made them some beautiful Lemon Raspberry muffins. Just a nice way to kick off their week . . . we hope they enjoyed them and we hope you do too.
Be sure to thank the teachers in your life and let them know their work is appreciated and making a difference.
Lemon Raspberry Muffins – from Eating Well
1/2 cup sugar
1 cup nonfat buttermilk
1/3 cup canola oil
1 large egg
1 tsp vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 cup fresh raspberries
Preheat oven to 400 degrees F.
Use a vegetable peeler to remove the zest from the lemon, trying not to get the pith (white layer). Combine the zest and the sugar in a food processor and pulse until the zest chopped into the sugar.
Add the wet ingredients: buttermilk, oil, egg, and vanilla. Pulse until blended.
In a separate bowl, combine the flours, baking powder, baking soda, and salt. Add the buttermilk mixture and mix just until almost blended. Gently fold in the raspberries, trying not to break them.
Coat 12 muffin cups with cooking spray and evenly divide the batter between the cups.
Bake 20 to 25 minutes until the edges and tops are golden. Let cool slightly before turning out of the pan.
**spoiler alert for Grey’s Anatomy fans who’ve been living under a rock this past week**
I am not an emotional eater, but every once in a while you need something special in your belly to feed your happiness.
If you are a Grey’s Anatomy fan you might be looking for some comfort food just like me. I know it has been almost a week, but we all still haven’t gotten over the death of Derek Shepherd (aka Dr. McDreamy). Some people turn to ice cream or cheesy lasagna, but my go-to is muffins. There is something soothing about starting your day with a moist slightly sweet muffin.
So hopefully these pistachio muffins will soothe whatever is bothering you . . .
Pistachio Muffins – adapted from Food Pleasure and Health
Makes 6 jumbo muffins (I mean who eats one little muffin anyway)
2 cups whole wheat flour
1 cup skim milk
1 Tbsp lemon juice
¾ cup sugar
1 tsp baking powder
¾ tsp baking soda
½ tsp salt
1 Tbsp cinnamon
1 tsp cloves
1 tsp all spice
¼ cup canola oil
1 tsp vanilla extract
1 large egg, at room temperature
¼ cup shelled, roasted salted pistachios, roughly chopped
Preheat your oven to 375F.
Measure your milk and add the lemon juice. Allow to sit until needed – the milk will thicken like buttermilk.
In a large bowl whisk together the dry ingredients – flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, and all spice.
In a separate bowl combine the wet ingredients and gently whisk – milk, oil, vanilla extract, and egg.
Add the wet ingredients to the dry ingredients and stir until combined.
Spray a six jumbo muffin pan with cooking spray. Spoon the batter into the cups and sprinkle evenly with the chopped pistachios.
Bake the muffins for 15-17 minutes until a tooth pick inserted in the center comes out clean.
Let set in the pan a few minutes before transferring to a wire rack to cool completely.