By Gould R.F.
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Additional info for Carbohydrates in Solution
Add the eggs to the yogurt mixture and stir to combine. Pour the wet mixture into the large bowl of dry ingredients. Stir until just blended. The dough won't be nice and tender if you overmix. Use a 1⁄4 cup measuring cup to spoon the batter into the muffin tin (coated with nonstick spray). Mix the raspberries and sugar in a small bowl. Using a spoon, scoop even quantities of berries into each muffin cup. Bake for 20 minutes or until the muffins spring back when you touch them gently in the center.
Another benefit to supporting the local growers? You send a message to the producers who transport food via planes, boats, trains, and trucks, all with high carbon dioxide emissions that are lousy for our air quality. If you don't buy it, maybe they won't ship it! Baked Apple Puff Serves 4 We love adaptable recipes, especially ones that taste great any time of the day. My kids love eating breakfast for dinner, and I have to admit that I adore it too. It's hard to resist serving this Baked Apple Puff, since it's built from protein and fruit.
They are easy to prepare and make for a nutrient-packed breakfast. Plus, they store well and make a welcome change from PB&J in the lunch box! 1⁄3 cup freshly grated Parmesan, Asiago, or jack cheese 2 tablespoons chopped fresh Italian parsley leaves Optional additions: chopped turkey or ham, shredded potato, rosemary, or chopped veggies such as zucchini, mushrooms, spinach, or green onions Salt and pepper to taste 8 large eggs 1⁄4 cup milk Preheat oven to 375°F. Grate the cheese. Pick the parsley leaves from the stem and tear or cut them into small pieces.