Blueberry ginger muffin

Beautifull provides tasty, healthy and convenient prepared food that is fresh, natural and whole.

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(between Locust and Laurel)
San Francisco, CA 94118

Below is a traditional muffin recipe that you could use as a blueprint, while replacing sugar, butter and white flour ingredients. (This recipe was not created by Beautifull)

Blueberry ginger muffins
Ready in: 30-60 minutes

Difficulty: 3 (1=easiest :: hardest=5)
Serves/Makes: 12


  • 1 1/2 cup oats (quick or old fashioned, uncooked)
  • 1 1/3 cup all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon ground ginger
  • 2/3 cup milk
  • 1 egg, slightly beaten
  • 1 cup fresh or frozen blueberries

Heat oven to 400 F. Lightly grease large cookie sheet. Combine oats and sugar. For streusel topping, reserve 1/4 cup oat mixture and combine with 1 tablespoon melted margarine; set aside. For muffin tops, add flour, baking powder and ginger to remaining oat mixture; mix well. Add combined milk, remaining melted margarine and egg, mixing just until moistened. Stir in blueberries. For each muffin top, place 1/4 cup batter onto prepared cookie sheet. Sprinkle streusel evenly over batter, patting down gently. Bake 20 to 22 minutes or until golden brown.

Note: To freeze, wrap muffin tops securely in foil or place in freezer bag. To reheat, microwave on HIGH about 30 seconds per muffin top.

Butter Bean Tagine with Summer Vegetables
Serves 6


  • 3 cups cooked butter beans (recipe below)
  • 5 cups Tagine Sauce (recipe below)
  • 4 cups couscous for butter bean tagine (recipe below)
  • 1 cup sugar snap peas
  • 1.5 cups mixed cherry tomatoes
  • 2 Tbsp. Extra virgin Olive Oil
  • Cilantro leaves
  • Scallions - thinly sliced


1) Place butter beans and Tagine sauce in a large pot and bring to a simmer; simmer for 10 minutes.

2) Meanwhile, briefly sauté the snap peas and cherry tomatoes in the olive oil just to warm through.

3) Serve the Tagine on individual plates or one large platter over couscous topped with the vegetables and garnish with the scallions and cilantro.

Tagine Sauce


    3/4 cup water 1/4 cup Medjool dates, julienned ¼ inch 1/4 cup raisins 1/4 cup dried unsulphured apricots, julienned ¼ inch 1 cup fennel, trimmed and diced in ¼ inch pieces 1 1/2 Tbsp. minced garlic 1/4 Tbsp. Harissa paste 2 Tbsp. grape seed oil 1/3 cup green olives, pitted and chopped to ½ inch pieces 1 cup yellow onion, diced to 1/8 inch pieces 1 Tbsp. Preserved lemons, seeded and minced 1/4 cup ginger root, peeled and minced 1/2 tsp. Ground cinnamon 1/2 tsp. Coriander, toasted and ground 1/2 tsp. Cumin, toasted and ground 1/2 tsp. Whole fennel seed 1/2 tsp. Kosher salt 3 cups Ground or pureed tomato


1) Saute onion and fennel in grape seed oil until tender but not browned. Add garlic and ginger; cook for one minute more.

2) Add cumin, coriander, fennel seed, cinnamon and Harissa; cook for one minute.

3) Add strained tomatoes, water and cover for 15 minutes.

4) Add olives, dates, apricots, raisins, salt and preserved lemon.

Cooked Butter Beans


  • 3 cups dried Italian butter beans (soaked in cold water overnight)
  • 12 cups water
  • 2 Tbsp. Salt


1) In a large pot, simmer water and butter beans. Stir occasionally until cooked through for about 90 minutes.

2) When beans are cooked through, add salt and let stand twenty minutes to absorb. Strain.

3) Chill.

Couscous for Butter Bean Tagine


  • 1 1/2 cups Organic whole wheat couscous
  • 1 1/2 cups water
  • 1 Tbsp. Extra Virgin Olive Oil, Beautifull! recommends Arbequina- based
  • 1 tsp. Kosher salt
  • 1 Tbsp. Organic Italian Parsley, chopped
  • 2 Tbsp. Extra Virgin Olive Oil, Beautifull! recommends Arbequina- based
  • 1 tsp. Kosher salt
  • 2 Tbsp. Lemon juice


1) Boil water in a pot. At a boil, add 1 Tablespoon of olive oil and 1 teaspoon of salt.

2) Place couscous in a large bowl and pour in the water.

3) Poke several holes in the couscous so the water flows through.

4) Cover the bowl tightly with plastic wrap for five minutes.

5) Uncover and transfer the couscous to a large mixing bowl. Lightly fluff couscous and break up large clumps. Cover tightly with plastic wrap and let sit for another ten minutes.

6) Combine lemon juice, olive oil, salt and parsley in a bowl. Toss together with couscous.

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