This recipe is inspired by the vegetarian koftas (Indian meatballs) my mom used to make when I was growing up. I have tried to elevate it into meatless scotch eggs with a layer of mince soya made of split chickpeas and paneer. The rhubarb sauce adds a punch to the dish. All these indian flavors are sure to tickle your taste buds!
I love pancake houses and often order the Dutch baby. At the local pancake house, the choices are a plain Dutch baby (spritzed with lemon juice) or an apple one. Cherries were in season here in Seattle and I thought to try making a Dutch baby using them as the fruit. But, I had to make it gluten-free so my husband could eat it, too.
One of my FAVORITE recipes that my mom would make when I lived at home was chocolate banana nut muffins. Whenever I’d notice the bananas starting to go bad, I would be like “oooh mom can you make the muffins?!” and she always would.
With this recipe, I originally wanted to make banana bread, but I realized that our bread loaf pans are at home (it’s baseball season so we’re traveling right now). I figured I’d just use muffin pans and call it a day. But the muffin pans and brown bananas reminded me of my mom’s recipe so I decided to stray from my original idea and let my mom inspire this recipe!
As my husband and I were finishing up a hike in Arizona during spring training, one of my sorority sisters texted me and asked if I had any blueberry or raspberry muffin recipes. She said she loves raspberries in the morning before work and she was at the store looking at raspberry muffins when she thought “wait, my best friend makes healthy recipes, why don’t I ask her?!” and immediately I started brainstorming this recipe, eager to get the ingredients and try it out. So the result is a moist, fluffy raspberry muffin with zero added sugar and heart-healthy fats.