Tag Archives: healthy

Peach Ginger Muffins


The other day, I was at my local farmer’s market. As I was passing the gelato stand, I glanced at the flavors on the board and spotted peach ginger! Upon sampling it, I couldn’t resist treating myself to a small container. The peach and ginger flavors complemented each other perfectly and I thought why not try making peach ginger muffins?


So I tweaked one of my peach muffin recipes to come up with this one! I made a few substitutions, like replacing the oil with butter and reducing the amount by a bit, adding fresh ginger, and reducing the sugar, which all worked out nicely! These muffins are moist, soft, and impart the flavor of fresh sweet peaches as well as the slight bite of the ginger, and the warmth of the cinnamon. Enjoy while peaches are in season!


Peach Ginger Muffins 

Yield: 18 muffins

2 cups (9.25 oz) unbleached all-purpose flour
3/4 tsp baking powder
1 tsp baking soda
scant 1/2 tsp table salt
heaping 1/2 tsp ground cinnamon
heaping 1/2 cup granulated sugar
1 cup buttermilk (any fat content is fine)
4 TBP (1/4 cup) unsalted butter
1 extra-large or large egg
1 tsp pure vanilla extract
1 1/2 cups peeled, diced (1/4-1/2 inch cubes) fresh peaches (about 2 large peaches)
1 1/2 tsp fresh ginger, grated or minced

*If you’d like to add some blueberries in addition to the peach, substitute 1/2 cup of fresh blueberries for the 1/2 cup of peaches

1. Preheat oven to 350 degrees and line 18 muffin cups with paper muffin liners.
2. In a large bowl, mix together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and sugar.
3. In another smaller bowl or measuring cup, whisk together the wet ingredients: buttermilk, melted butter, egg, and vanilla until well combined. (This mixture will likely produce clumps; this is a chemical reaction from mixing the melted butter with the buttermilk. This is normal though).
4. Pour the wet ingredients into the dry ingredients; mix just until combined, a few streaks of flour remaining. Gently fold in the peaches and ginger with a rubber spatula until evenly incorporated. Be careful not to overmix or muffins might be tough.
5. Divide batter into muffin cups evenly, should be about 2/3 way full. Bake for 18-25 minutes or until muffins are lightly browned and toothpick comes out with some dry crumbs. Muffins should also spring back when centers are lightly pushed down.
6. Remove from pans and cool on wire rack.

*These muffins will only keep a couple of days at room temperature because of the moisture of the peaches, but place them in the fridge and they will keep for a good week, and then freeze any extras (if they last that long)!

Adapted from the Cooking Channel


Toasted Coconut Chocolate Chip Cookies


If you’re a coconut fan, these cookies are a must! Not only are they soft, chewy, and flavorful, they are also much healthier than your average cookie. But without knowing this secret, you would never guess these cookies have half the amount of butter you’d usually be consuming when indulging in a cookie.

Toasting the coconut before mixing it into the batter contributes a nutty flavor to the cookies and gives them a wonderful chewiness. A handful of semi-sweet chocolate chips compliment the coconut without overtaking the cookie.


Although you could probably substitute unsweetened coconut for the sweetened coconut, I wouldn’t recommend this because it could dry out the cookie. The flaked sweetened coconut adds a lot of moisture, enhancing the texture of these cookies. However, I haven’t tried this before, so if you make these with unsweetened coconut, please let me know how they turn out!

Try giving one of these cookies to a family member or friend and seeing if they notice their hidden healthiness!


Toasted Coconut Chocolate Chip Cookies 

Yield: 25 cookies


1 cup flaked sweetened coconut

4.5 oz (about 1 cup) all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

scant 3/4 cup packed light brown sugar

1/4 cup (1/2 stick) unsalted butter, softened

1 tsp vanilla

1 large egg

2 oz semi-sweet chocolate chips (can use mini too)


1. Preheat oven to 350 degrees.

2. Spread coconut out on a small baking pan and bake for 3-7 minutes, watching carefully so it doesn’t burn. Rotate pan and toss coconut with a spatula half way through to ensure even toasting. Coconut should be a very light brown color. Set this aside to cool.

3. Combine flour, baking powder, baking soda, and salt in a medium bowl. Whisk until blended. Beat sugar and butter in a large bowl at medium speed until well blended. Beat in vanilla and egg. Add flour mixture, beating at low speed until incorporated. Stir in toasted coconut and chocolate chips.

4. Drop by tablespoons 2 inches apart on cookie sheets covered with parchment paper. Bake at 350 for 8.5-9 minutes, rotating half way through baking time. Cookies should be lightly browned around the edges and look whiter and underdone in the middle. They will set more as they cool. Remove from oven and cool on baking sheets for 1-2 minutes, then transfer them to a wire rack to finish cooling.

Cal per cookie: 88

Adapted from Cooking Light Magazine