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Recipe: Triple Berry Muffins

Recipe: Triple Berry Muffins

Ingredients

2 cups unbleached all-purpose flour
1 cup whole wheat pastry flour
1 tbsp baking powder
½ tsp baking soda
½ tsp Kosher salt
1 ½ tsp ground cinnamon
1 ¼ cups whole milk
2 large eggs, lightly beaten
1 tsp pure vanilla extract
½ lb 2 sticks unsalted butter, melted
1 cup fresh blueberries
½ cup chopped strawberries
½ cup raspberries
turbinado sugar for topping

Directions

Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with liners.

Whisk together the dry ingredients: both flours, baking powder, baking soda, salt and cinnamon in a large bowl. In another bowl mix together both sugars, melted butter, milk, eggs and vanilla extract. Fold in the berries.

Place 1/3 cup batter in each muffin cup. Top with Turbinado (coarse sugar) Bake for 20-25 minutes. Insert a wooden skewer in the center and if it comes out virtually crumb free then the muffins are done. Let cool a few minutes then transfer the muffins to racks to cool completely.

~ Marla Meridith

Recipe: Crispy Brussels Sprouts Chips

Ingredients

Directions

~ Marla Meridith

Recipe: Maple Pumpkin Spice Popcorn

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin Chocolate Marble Bread

Ingredients

Directions

~ Marla Meridith

Recipe: Crispy Brussels Sprouts Chips

We love these super healthy vegan Crispy Brussels Sprouts Chips for snacks & light appetizer.

4 servings

1 lb brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
1/4 teaspoon garlic salt or sea salt

Pre heat oven to 350 degrees F with the rack in the middle.
Trim off the tough ends of the brussels sprouts & peel away the leaves. The outer leaves are super easy to remove. Keep trimming the sprouts in to make the inner leaves easier to peel.
Place the leaves on a rimmed baking sheet, add the oil & salt. Toss to combine.
Bake for 10 minutes, then toss the leaves with tongs in the pan. Reduce the heat to 250 degrees F. Bake the sprouts for 15 minutes more or until the leaves are crispy & almost burnt.

~ Marla Meridith

Recipe: Maple Pumpkin Spice Popcorn

Try this amazing Maple Pumpkin Spice Popcorn recipe for snacking. Simple & great for fall and winter parties and get togethers.

8 servings

2 cups (430 g) Popcorn Kernels
1/2 cup (120 g) Coconut Oil
1 cup (260 g) pure Maple Syrup (I prefer Grade B)
3/4 cup unsweetened Pumpkin Purée
1/2 teaspoon fine Sea Salt
1 teaspoon ground Cinnamon
1 teaspoon Pumpkin Pie Spice
1 cup (110 grams) Roasted Salted Pecans, chopped

Preheat oven to 250 F with the rack in the middle. Pop your popcorn in the microwave or over the stove. Set one half of the popcorn aside and lightly salt it. Remove any kernels if necessary.
In a small sauce pan melt the coconut oil over medium heat. Stir in maple syrup, pumpkin, salt, cinnamon and pumpkin pie spice. Bring to a boil, stir and remove from the heat.
Pour maple syrup oven 1/2 of the popcorn in a large bowl. Combine well with a pair of tongs. The popcorn will flatten and get soggy at this point, but don’t worry because it will crisp up after you bake it.
Pour the popcorn onto a large baking sheet in a single layer. Bake for about 1 hour 15 minutes. Toss with tongs every 15 minutes. The last 15 minutes of baking time add the chopped pecans.
Remove popcorn from the oven, let it cool. Break up the larger pieces with your fingers and toss with the other 1/2 of the white popcorn.

~ Marla Meridith

Recipe: Pumpkin Chocolate Marble Bread

Ingredients

Directions

~ Marla Meridith