Week 9: Yes, These Muffins Contain Collard Greens

This is how it went down…

I’m with my sister for a visit during the time I would cook a 52 Saturdays recipe. In fact, a recipe that has been named after another sister and her (Kristin and Kyle) .  I thought, “perfect,  I’ll have an opportunity to adapt and prepare a meal with her. We’ll have some fun in the kitchen, drink wine, laugh etc….”

Not so much…

I’m sure it would’ve been a big hit if the intention was to cook the original recipe evoking warm fuzzy sister memories.
But I’ve challenged myself to make to make this creamy starch-filled comfort food recipe healthier.
Right away I intended to eliminate the cream of mushroom soup substituting it for mushroom broth. Then the I thought I’d spruce up the rice with finely chopped onion, mushroom, red pepper, and collard greens added to a whole grain rice.

That’s where I went wrong…

You should’ve seen the look on my sister’s face at the mention of adding COLLARD GREENS to this creamy dish-o- comfort.

Soooooo while I thought this week’s post would be loaded with sister pictures, funny quips or video of us singing in harmony in the kitchen … Instead, it’s a thrown together last minute muffin adaptation that I had to prepare in the one day I had between returning from my trip and a Saturday post.  BTW – I had a great visit with yummy food, pool time, shopping and catching up! So it ALL worked out.

Lessons learned…

1. Don’t f–k with people’s favorite recipes
2. This every Saturday commitment is going to be a challenge when traveling
3. Be flexible

I’m also learning that most of my mother’s “everyday” recipes lack fresh vegetables. They include mushrooms, onions and peppers for flavor and sometimes peas and spinach. But for the most part, they lack fresh vegetables.
I was raised in a small town that included one larger grocery store and several fish markets.
Our produce arrived in Styrofoam covered with plastic wrap.
Lettuce was always iceberg and spinach came frozen.
In the summers I’d travel to California to visit my dad, stepmother, and sisters. Salads and fresh produce options became more colorful. My stepmother also had an amazing vegetable garden.
I don’t recall being aware of the healthier transition. In part because I really didn’t enjoy most of my stepmother’s cooking, but also there was this summer family immersion that took adjustment. While I truly enjoyed the visit every summer, I don’t think I ever got used to the stark contrast to my life at home with my mom. Then the inevitable heartbreak of saying good-bye before labor day (not whining, just noticing)

My goal for the next few weeks is to go through the recipe cards in search of vegetables, or at least recipes I can enhance with fresh vegetables.

But for this week we’re stuck with another enhanced vegan muffin
Which by the way is packed with rainbow carrots and collard greens 🙂

Original Recipe

Problem ingredients are white flour, sugar and Bran Buds (Wheat bran, sugar, psyllium seed husk, oat fiber, contains 2% or less of salt, baking soda, caramel color, annatto color, BHT for freshness.)

Let’s make these SUPER Charged!

Shockingly Good Hearty Oat Muffins

Note: It’s not completely necessary, but I recommend using a  food processor for this recipe.

If you don’t have one, you can use finely grated carrots and some chopped spinach instead of the collard greens.

Ingredients:
1 1/2 Cups Organic Oatbran
1 Cup Whole Wheat Flour
1/4- 1/2 Cups Hemp seed ( I love the nutty taste so …added more)
2 Tablespoons Ground Flax Meal
5 Tablespoons Water
1/4 cup Sucanat, Coconut Palm sugar, organic sugar or brown sugar – more if you like it sweeter.
2 Large Carrots , I used rainbow carrots
2-3 Collard stalks
1/4 Almond milk (might need more)
1/2 Cup full-fat coconut milk with the oil
3 – 4 Dates, chopped
1 Teaspoon Baking Powder
1 Baking soda
1 Tablespoon Apple Cider Vinegar
Dash of Salt
Chopped nuts and dried fruit are optional

Directions:
To be honest, I was in a rush and not super specific about measurements…but it’s a muffin, so you have a lot of leeway.

1. Combine flax meal and water in a bowl and set aside for 10-15 minutes (called a “flax egg”)
2. Chop collard greens, carrots, and dates in a food processor
3. Combine dry ingredients except for baking soda in a large mixing bowl
4. Add the veggie date mix, hemp seed, almond and coconut milk and top with baking soda and vinegar…watch it bubble!
5. Stir
6. Scoop into greased muffin tins and bake at 375° for 18-20 minutes or a toothpick comes out clean.
7. Serve warm or cold and they freeze well too!

A couple of notes:

• Notice I did not use oil in the recipe because I used the oil fat from the coconut milk. You could replace the coconut milk with more almond milk and use cooking or coconut oil for fat.
• Try toasting the hemp seeds first for a nuttier flavor.
• These are not very sweet but with jam added…who cares?

 

Week 9 Recipe Pick
Kryle’s Dinner (Take Two)

Tags: baked, baking, bread, healthier recipe, muffins, vegan