Apple Carrot Ginger Muffins

I'm not sure why, but I've had a hankering for the carrot-ginger combo all day. I decided to play around with this classic combination to see what kind of healthy treat I could come up with. I love making muffins to get me through a long work week. It tricks me into thinking I can sleep in a few extra minutes if I have a breakfast ready for me to just grab and go. When I can pack in fruit, a veggie, and some fiber in that, then it's a no-brainier.

2 1/2 cups whole wheat flour
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
2 eggs
1/3 cup packed dark brown sugar
1 cup low fat plain yogurt
1 teaspoon vanilla extract
1 cup shredded carrots (approximately 5 small carrots)
2 medium apples, peeled, cored, and shredded (approximately 1 1/4 cups)
1 Tablespoon freshly grated ginger
1/4 cup raisins
1/3 cup unsweetened coconut

1. Preheat oven to 350°. Line a muffin tin with muffin cups or spray with nonstick spray.
2. In a large bowl, mix together the eggs, brown sugar, yogurt, vanilla, carrots, apples, ginger, raisins, and coconut. Set aside.
3. In a medium bowl bowl whisk together the flour powder, baking soda, salt, and cinnamon.

Roasted Peppers

My family eats and serves roasted peppers at any and every occasion.  My mom makes delicious roasted peppers and has them on hand in the fridge throughout the summer.  I have fond memories of sitting at the kitchen table watching her prepare them with ease.  Mema always had them as part of her impressive antipasto platter along side various cuts of meats, cheeses, olives, and tomato petals.

I like to make them because they are so versatile and can be added to all sorts of meals.  Our favorite way to eat them is on slices of Italian bread with a sprinkle of freshly grated Parmesan.  We also throw them in salads, put them on sandwiches and paninis, and toss them in pasta dishes.  Even though you can now buy them at the grocery store, they're worth the extra time and taste best homemade.  Not to mention, your home will smell heavenly while they're cooking. 
                  

4 large red peppers

Extra Virgin Olive Oil

4 garlic cloves, finely chopped or pushed through a garlic press (optional)

5-10 fresh basil leaves, chopped

salt

pepper

1. Preheat the oven using the broiler.  Position the top rack in your oven to a setting close to the broiler.  Cover a cookie sheet with foil.
2. Rinse and dry the peppers.  Arrange on the cookie sheet and place in the oven.  Keep a close eye on them.  Once the peppers are thoroughly blistered and burned in spots, turn them over, about 5 to 7 minutes per side.  Continue until all sides are blistered and burned.
3. Place the peppers in a large bowl and immediately cover tightly with Saran Wrap to seal.  It will create a lot of steam, but this will loosen the skins so they fall right off.  Allow the peppers to cool.
4. Once the peppers are cooled, remove and discard the skins, stem, and seeds, reserving some of the juice that comes out while cleaning the pepper.
5. Slice the peppers and place in a separate clean bowl along with the reserved juice.  Drizzle enough Extra Virgin Olive Oil over the peppers so that it covers them.  Add the garlic and basil, season with salt and pepper, and mix.  The peppers will keep in the refrigerator for up to 1 week.
6. If you're not going to serve the peppers the day they're made, you can leave the garlic out and add it when you're ready to eat it.  They are also tasty without the garlic if you'd rather omit it.