Strawberry and Raspberry Parfait

Fresh, sweet, nourishing parfait for breakfast.... or for snack....or for dessert!



Ingredients:

• An inspiring and beautiful drinking glass
• Yogurt of your choice (my kids prefer Old Chatham Sheep Company sheep milk yogurt)
• Sliced fruit of your choice, kept separate: strawberries, raspberries, blueberries, bananas, peaches, etc.
• Honey

Directions:

Put a spoonful of yogurt in the bottom of the glass. Add slices of one type of fruit. Drizzle a little honey. Add another spoonful or two into the glass. Add slices of another type of fruit. Drizzle honey. Continue until you have filled the glass with layers of yogurt, fruit and honey. Finish with a top layer of fruit and honey and add a sprig of mint or another garnish (try sliced almonds, chocolate chips or something else inspiring!)

Wild Blueberry Muffins

Ingredients:

• 1 cup wild Maine blueberries
• 1 cup sugar
• 2 1/2 cups white whole wheat flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
• 1/4 cup canola oil
• 3/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 1/4 cup wild blueberry preserves

Directions:

Preheat oven to 425°.  Grease muffin tins. Whisk flour, baking powder, and salt together in large bowl. Whisk sugar and eggs together in medium bowl until thick and homogeneous, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in milk and vanilla until combined. Using rubber spatula, fold egg mixture and frozen blueberries into flour mixture until just moistened. (Batter will be very lumpy with few spots of dry flour; do not overmix.)

Use large spoon to divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of blueberry preserves into center of each mound of batter. Using skewer, gently swirl preserves filling into batter using figure-eight motion. Bake until muffin tops are golden and just firm, about 15 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.

Makes: 12 muffins

Adapted from: http://www.bonnemaman.us/breakfast/wild-blueberry-muffins/, which uses frozen berries, buttermilk and a lemon-sugar topping.