Cooking With Catherine Katz: Lemon Poppy Soft Wheat Muffins
Welcome to Cooking With Catherine Katz, a regular feature here on A Better Bag of Groceries. You all know the story about the famous blogger, Julie Powell, who cooked her way through Julia Child’s Mastering the Art of French Cooking. Well, I think I will stick with cooking my way through Dr. David Katz’s The Flavor-Full Diet, thank you very much. Julie Powell will tell you that she gained weight during her year-long cooking experiment, with all that butter and lard. If I stick with Dr. Katz’s Cookbook, that is unlikely to happen!
The recipes in the Flavor Full Diet are a collaboration between Dr. Katz and his talented wife, Catherine.
Catherine in Paris, Spring 2010
I have been having so much fun trying out the recipes in this book. Everything has been delicious and oh-so-nutritious.
With our upcoming move (next week! Gah!), I decided to try Catherine’s Lemon Poppy Soft Wheat Muffins. Since we will be defrosting the refrigerator and packing up the kitchen a couple of days prior to the move, I decided to strategize and plan some shelf-stable meals so that we don’t get caught in the Fast Food Trap. What do you think is a healthier breakfast? A muffin from Dunkin’ Donuts or one of Catherine’s Lemon Poppy Muffins with a banana on the side. Hmmmmm. So, my daughter and I whipped up a batch of these muffins from scratch and put them in the freezer. The plan is to take them out at defrosting time.
Ingredients:
Preparation:
- Preheat the oven to 350°F.
- Grate the lemon peel.
- Place the yogurt, lemon peel, eggs, sugar, dry milk, poppy seeds, and oil in the bowl of an electric mixer and beat until creamy.
- Add the flour and baking powder and beat on low speed, adding the milk slowly until well blended.
- Place 12 foil baking cups on a baking sheet or line a 12-cup muffin pan with paper liners. (I love how kids can work on their fine motor skills while lining muffin pans!)
- Spoon in the batter, filling each cup 2/3 full.
- Bake for 15 to 20 minutes, or until golden.
Per muffin: 120 calories, 5 g fat (<1 g sat fat), 4 g protein, 16 g carbohydrate, 1 g fiber, 31 mg cholesterol, 70 mg sodium
It is interesting that both Julia Child and Catherine Katz both spent time living in France. Their recipes sure have a different nutritional composition. Yet, they both are delicious.
Thanks to Catherine for this idea to keep us eating healthfully during a chaotic time for our family!
Posted by: Melissa 6 comments
Posted in: Cooking with Catherine Katz
on Jun 24th, 2010 at 7:27 am
Sounds like a great recipe! I’d give it a JoannaVal score of 100!
on Jun 24th, 2010 at 8:38 am
Great recipe! I love anything lemony!
on Jun 24th, 2010 at 8:45 am
I’m not big on lemon-poppy seed flavor but the ingredients look good. Does she have other muffin recipes? Love your muffin helper, she is fabulous!
on Jun 24th, 2010 at 9:29 am
Yes, Catherine does have other muffin recipes in The Flavor-Full Diet: Banana Soft Wheat Muffins and Pumpkin-Banana Soft Wheat Muffins. For both recipes, she offers suggestions for variations, such as Banana-Chocolate Chip Soft Wheat Muffins and Cranberry-Banana Soft Wheat Muffins. Also, if you look at my post for banana bread last week, you will see Catherine’s comment where she offers suggestions for modifying some of your family favorite bread and muffin recipes.
on Jun 24th, 2010 at 12:35 pm
Thank you, I will look back at that post!
on Jun 25th, 2010 at 7:51 am
First of all, my hubby just paid me a big compliment. I was reading this blog when Hubby walked by, saw the picture of Catherine, and thought it was me! My day is off to a great start. I love the idea of freezing the muffins — I usually don’t make them since there are only two of us at home. This recipe sounds SO GOOD!