Spiced Edamame and Buttermilk muffin recipes

Buttermilk Chocolate Chip Muffins - Adapted from Epicurious
1 cup wheat bran
2/3 cup unbleached all-purpose flour
2/3 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 teaspoon salt
1 1/4 cups low-fat buttermilk
1/2 cup raw sugar crystals
1/4 cup unsweetened applesauce
1 large egg
1 1/2 tablespoons canola oil
1 teaspoon vanilla extract
3/4 cup Dark Chocolate Chips

Preheat oven to 350°.

Lightly spray a 12 cup muffin muffin pan with cooking spray. In a medium bowl, whisk the bran, flours, baking soda, and salt until well combined. Set aside.In another medium bowl, using a handheld eletric mixer set at high speed, beat the buttermilk, sugar, applesauce, egg, oil and vanilla until frothy, about two minutes. Make a well in the center of the dry ingredients, and pour in the buttermilk mixture. Using a spoon - gently stir until the flour is moistened. Do not overmix - gently fold in chocolate chips or other add ins of your choice.

Divide the batter equally among the prepared muffin cups. Bake unti the tops spring back when pressed gently in the center, about 17-20 minutes. Do not overbake. Cool in the pan on a wire rack for 10 minutes before removing from the cups. Cool completely on a wire rack.

Roasted Chile-Spiced Edamame

(14-ounce) package frozen blanched shelled edamame (green soybeans), thawed
Cooking spray
1 tablespoon New Mexico red chile powder or chili powder
1 teaspoon onion powder
3/4 teaspoon sea salt
1/2 teaspoon ground ginger
1/2 teaspoon ground red pepper

Preheat oven to 350°.Arrange edamame in a single layer on a baking sheet, and coat with cooking spray. Combine chile powder and remaining ingredients. Sprinkle over edamame; toss to coat.Bake edamame at 350° for 60 to 90 minutes until crisp, stirring beans every 15 minutes.