Raspberry Lemon Muffins

Raspberry Lemon Muffins 

Ingredients:

1/2 cup plain yogurt

3 tablespoons vegetable oil

1 tablespoon lemon juice

2 egg whites

1/2 teaspoon lemon extract

1 1/2 cups all-purpose flour

3/4 cup white sugar

2 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon grated lemon zest

1 cup frozen raspberries

2 tablespoons white sugar for decoration


Directions:

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin tin, or line with paper liners.

In a large bowl, mix together the yogurt, oil, lemon juice, egg whites, and, if using, lemon extract. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries.

Spoon batter evenly into the prepared muffin cups. Sprinkle remaining sugar over the tops for decoration, if desired.

Bake for 15 to 17 minutes in the preheated oven, or until the top springs back when lightly touched. Cool muffins in the tin on a wire rack.

Chipotle Orange Chicken Legs

Chipotle Orange Chicken Legs

Ingredients:

1 cup fresh orange juice, divided

5 tablespoons soy sauce, divided

3 tablespoons brown sugar

2 tablespoons olive oil

6 garlic cloves, pressed

1 tablespoon orange zest

1 1/2 teaspoons kosher salt

1 teaspoon ground chipotle chile pepper

2 pounds chicken drumsticks (about 8 drumsticks)

2 teaspoons brown sugar

2 teaspoons cornstarch


Directions:

Preheat grill to 350° to 400° (medium-high) heat. Combine 1/4 cup orange juice, 3 Tbsp. soy sauce, 3 Tbsp. brown sugar, and next 5 ingredients in a shallow dish or large zip-top plastic freezer bag; add chicken. Cover or seal, and chill 10 minutes. Remove chicken from marinade, discarding marinade.

Grill chicken, covered with grill lid, 10 to 12 minutes on each side or until done. Remove from grill; cover with aluminum foil, and let stand 10 minutes.

Meanwhile, whisk together 2 tsp. brown sugar, remaining 3/4 cup orange juice, and 2 Tbsp. soy sauce in a small saucepan.

Whisk together cornstarch and 2 tsp. water, and whisk into orange juice mixture. Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute or until thickened. Brush sauce over chicken.