Raspberry/Rhubarb Crisp and Raspberry Lemon Muffins

I love raspberries, they are one of my most favorite fruits.  When we bought our home 2 years ago, there were already some established raspberry bushes so it was a dream come true.  Now I can make my own raspberry jam and I like to freeze them and throw them in smoothies and bake up other yummy stuff.  Last year we planted a rhubarb plant and it has grown like crazy.  Combine rhubarb with raspberries and it is just plain delicious.  I made this dessert yesterday and I wasn't thinking straight and added double the amounted butter, oops!  Oh well, you never can go wrong with too much butter.  It really tasted quite good, but I will just have to make it again with the right amount of butter next time. ;)

Rhubarb Raspberry Crisp

 

Ingredients

• 1 cup rolled oats
• ½ cup all-purpose flour
• ½ cup finely chopped walnuts (optional)
• ¾ cup brown sugar
• ½ teaspoon ground cinnamon
• ⅛ tsp. salt
• ½ cup (1/4 lb.) cold butter, cut into chunks
• 12 ounces rhubarb (about 3 stalks)
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 4 cups raspberries, rinsed and drained

Instructions

1. In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
2. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into ½-inch-thick slices; you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a 8x8 baking dish or shallow 2- to 3-quart baking dish and sprinkle evenly with topping.
3. Bake in a 375° regular or convection oven until topping is golden brown and fruit is bubbling, about 40 -45 minutes. Serve warm or at room temperature.

Recipe adapted from Just Get Off Your Butt and Bake

I have made these Lemon Raspberry Muffins numerous times.  I use up my frozen raspberries and they always turn out wonderful!   

Lemon Raspberry Muffins

Yields 15-18 muffins 

Ingredients: 

2 cups flour

1 cup sugar

1 Tbsp baking powder

1/2 tsp salt

2 eggs, lightly beaten

1 cup milk

1 Tbsp lemon juice

1 tsp grated lemon zest

1/2 cup canola oil

1 heaping cup raspberries (fresh or frozen)

For the glaze:

1 cup confectioners sugar

2-3 Tbsp fresh lemon juice

 

Preheat oven to 400 degrees F. In a measuring cup mix together milk and lemon juice. In a sperate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. 

In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture. Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the raspberries. 

Fill 15-18 muffin cups 2/3 full. Bake at 400 degrees F for 18-20 minutes. 

For the glaze:

In a small bowl, whisk together the confectioners sugar and 2 Tbsp lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice). Dunk the tops of the warm muffins in the glaze and place on rack over cookie sheet to cool.

 

Recipe adapted from Tastes Better From Scratch

3 for 100 Mini Pumpkin Muffins

I don't know about you but May is just a super busy month.  School is coming to an end and tons of activities come with that.  Then dance and piano recitals are coming up.  I have also a big itch to plant tons of plants in my yard!  We moved into our home almost a year ago and we weren't able to do much yard stuff because it was a little late to plant things and we were occupied with unpacking.  Never thought I would like to garden but I just can't help looking at every garden section in every store!  I just have to be patient and wait for everything to grow now!  We kinda had a cold snap last week and I was a little worried about some of my plants, but it looks like they survived.

Today is a fall recipe and not really spring time, but they were good, quick, easy and perfect for a busy month.  Besides my kids love muffins, especially mini muffins.  I didn't even make them for breakfast they are yummy for dinner or snack.  What is also great is that 3 of these little babies are only 100 calories!

Mini Pumpkin 

Muffins

Ingredients

• 1 cup whole-wheat or all-purpose flour
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup packed light brown sugar
• 1/4 cup vegetable oil
• 1 can (15 oz.) 100% Pure Pumpkin
• 2 large eggs, slightly beaten
• 1 cup lowfat granola cereal, crumbled (optional)
• Recipe adapted from Libby' Pumpkin

Directions

PREHEAT oven to 350º F. Paper-line or grease mini-muffin pans.

COMBINE flour, pumpkin pie spice, baking soda, baking powder and salt in small bowl. Beat sugar and oil in medium mixer bowl until blended. Add pumpkin and eggs; beat well. Gradually stir in flour mixture. Spoon batter into prepared muffin cups, filling 2/3 full. Sprinkle each with about a 1/2 teaspoon of crumbled granola. Press granola lightly into batter.

BAKE for 15 to 20 minutes or until wooden pick inserted into centers comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool completely. Store muffins in covered containers or resealable plastic bags. 

I made my own granola to sprinkle on top.  

Basic Granola

INGREDIENTS

• 3 cups rolled oats (not instant)
• 3 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1/3 cup honey
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 
  
• 
  
• 
  
• INSTRUCTIONS

1. Heat the oven to 300°F and arrange a rack in the middle.
2. Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside. 
   
3. Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated. 
   
4. Spread the mixture in a thin, even layer on a rimmed baking sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more. 
   
5. Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally, about 20 minutes. (Note: It will harden as it cools.) 
   
6. Store the granola in an airtight container for up to 2 weeks. 
   

Recipe adapted from CHOW

Lilla Rose released a special Mother's Day Flexi Clip for the month of May.

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Pumpkin Chocolate Chip Coffee Cake Muffins

Fall is officially here!  Now that the weather is cooling down I like to warm up my kitchen.  With Halloween and Thanksgiving coming up I think about pumpkin yumminess.  This recipe was adapted from a cake recipe that I pinned last year from the Six Sisters Stuff Blog.  I was going to make them for Brinner (Breakfast for Dinner) and I thought my kids would eat them better in muffin form.  Big hit!

The recipe did not call for chocolate chips but I threw them in for extra yum.

Pumpkin Chocolate Chip Coffee Cake/Muffins 

recipe adapted for Six Sisters Stuff 

Ingredients:

1/3 cup water
1 (15 ounce) can pureed pumpkin (not pumpkin pie filling)
2 eggs
1 tablespoon vanilla
2 teaspoons pumpkin pie spice
1 (18 ounce) box yellow cake mix
1 teaspoon baking soda
1 bag of semi sweet chocolate chips (optional)

Topping:

1/2 cup brown sugar
1/2 cup all purpose flour
4 tablespoons cold butter, cut into pieces.

Directions:

Preheat oven to 350 degrees.  In a large bowl, mix water, pumpkin, eggs, vanilla, and pumpkin pie spice.  Mix in cake mix (just the dry mix, not the ingredients listed on the box) and baking soda and mix until combined, stir in chocolate chips. Pour batter into lined or greased muffin tins (makes 24 muffins) 

For topping, In a small bowl, mix together brown sugar, flour and butter until crumbly.  Sprinkle over the top of muffins.  

Bake for 20-25 minutes or 10-12 minutes for mini muffins or until an inserted toothpick comes out clean.  

For the cake version pour batter into a greased 9x13 pan and sprinkle topping all over.  Bake at 350 for 25-30 minutes.

When I make mini muffins is it just more fun to eat.

Here are a few more pumpkin recipes from my blog.  Just click the caption below and it will take you to the recipe!

Pumpkin Pie Bars

Chocolate Pumpkin Muffins

Pumpkin Spice Chocolate Chip Cookies

Banana-Zucchini Muffins

We have a little garden and it is starting to produce wonderful vegetables, green beans, cucumbers and I have even picked a few tomatoes but I have never planted zucchini before and I probably never will.  I was talking with my mother in law today and she said if you have friends then you will never have to plant zucchini.  Always my mother or friend or neighbor has given me plenty of zucchini to get just what I want out of it.  I don't like zucchini in very many savory dishes but I do love it in the form of cake, bread or cookie.  Last week a friend gave me some zucchini and I had some ripe bananas and I thought the two would go great together.  Found a recipe on allrecipes, it was for bread and I adapted it for muffins and here ya go!  Below I also attached some other zucchini recipes and I still have a few on my Pinterest Board I would love to try.  

Banana-Zucchini Muffins

INGREDIENTS:

3 eggs 3/4 cup vegetable oil 2/3 cup packed brown sugar 1 cup white sugar 1 cup grated zucchini 2 bananas, mashed 2 teaspoons vanilla extract

3 1/2 cups all-purpose flour 1 tablespoon ground cinnamon 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 cup dried cranberries (optional) 1/2 cup chopped walnuts (optional)

DIRECTIONS:

1.	Preheat oven to 325 degrees F , Line or grease muffin tins.
2.	In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
3.	Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 22-25 min for regular sized muffins or 10-12 min for mini muffins.

Yields 12 regular muffins plus 36 mini muffins 

To make it into bread pour batter into 2 greased and floured loaf pans and bake for 50 min.

Chocolate, Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Cupcakes

Tacozagna

Our Strawberry Patch

Did I tell you that my family and I moved to a new home?  It isn't brand new but it is new to us.  We had lived at our old house for almost 7 years and we were bursting at the seams.  We found an awesome house but not to far from our old home so not to much of change.  We now have enough room for everyone plus room to grow.  The yard is fantastic and has many nice trees and perennials.  

One of the best parts of the yard is the huge strawberry patch.  Strawberries are one of my most favorite fruits and I have loved going out and finding ripe, yummy strawberries.

My partner in picking is Audrey.

Soooo since I have all these berries, I gotta do something with them.  I already made 3 batches of strawberry jam, we also made strawberry cheesecake, pancakes and I froze a couple bags.  Friday I picked some more berries and I had some lemons also so I thought something strawberry, lemony would be delicious. I found the perfect recipe on Allrecipes.com

Strawberry Lemon Muffins

INGREDIENTS:

1/4 cup vegetable oil 1/2 cup milk 1 egg 1 lemon, zested and juiced 1 3/4 cup all-purpose flour

1/2 teaspoon salt 1 teaspoon baking powder 1/2 cup white sugar 1/4 cup packed brown sugar 1 cup chopped fresh strawberries

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). Line a muffin pan with paper liners.
2.	In a bowl, lightly beat together the oil, milk, egg, and lemon juice. In a separate bowl, mix the lemon zest, all-purpose flour, salt, baking powder, white sugar, and brown sugar. Mix strawberries into the flour mixture. Stir in the oil mixture just until moist. Fill muffin cups about 3/4 full with the batter.
3.	Bake 25 minutes (mine were done at around 21 minutes) in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 10 minutes before removing from the muffin tin.

Have more Strawberries??? 

Here are a few of my favorite fresh strawberry recipes, just click the caption under the pic and it will take you to the post.

Apple Berry Salsa

Pink Fluff

Strawberry Chocolate Chip Muffins

Strawberry Stuffed French Toast

Buttermilk Pudding Cakes

Shown with raspberries but strawberries would taste great also.

Fruit Filled Meringue Cups

With the Fourth of July coming up this would be a hit at any BBQ.

Berry Cheesecake Pie

Mini Brownie Cakes

Streusel-Topped Blueberry Muffins

 Since blueberries are showing up in the grocery stores on sale right now.  I thought I would share a really yummy recipe with you today.  I love making blueberry muffins but it was always from a box.  That is how my Mom made them, she would buy the Betty Crocker blueberry muffin box mix, where it comes with a little can of blueberries that you open and rinse.  So that is all I ever knew, until now.  Since having these muffins, I don't think I could ever go back to the mix (unless blueberries aren't available);)  You can't beat the crumbly streusel top, the hints of lemon with the blueberry is fantastic and they are just moist and delicious!  Enjoy!

Streusel-Topped Blueberry MuffinsRecipe from Our Best Bites

1 3/4 c. all-purpose flour
2 3/4 tsp. baking powder
3/4 tsp. table salt
1/2 c. sugar
2 tsp. grated orange or lemon peel
1 large egg
3/4 c. buttermilk ( or 3/4 Tbsp vinegar and then add milk up to the 3/4 cup line and let sit for 5 min)
1/3 c. canola oil
1 c. fresh or frozen blueberries
1 Tbsp. flour
1 Tbsp. sugar

Streusel Topping1/4 c. sugar
2 1/2 Tbsp. flour
1/2 tsp. cinnamon
1 1/2 Tbsp. butter

Preheat oven to 400 degrees. Lightly spoon the flour into measuring cups and level with a knife and combine it in a large bowl with the baking powder, salt, sugar, and citrus peel. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, and oil. Add to the dry ingredients, stirring just until moistened.

In a small bowl, combine the remaining flour and sugar and then toss the blueberries in this mixture until they are well-coated. Gently fold the blueberry mixture into the batter. Spoon the batter into lined muffin tins, filling 2/3 full.

To make the streusel topping, combine the 1/4 c. sugar, 2 1/2 Tbsp. flour, and cinnamon. Cut in the butter with a pastry cutter or two butter knives until the mixture is crumbly. Sprinkle over the batter and bake for 18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. Makes 12 muffins.

Flaxseed is our Friend

Since I have started thinking about what I have been putting in my mouth and trying a lot more recipes.  Some of the recipes have flaxseed listed in the ingredients.  I did not know what flaxseed was so I headed to the store to find it.  You can find flaxseed in a couple of forms, oil, oil capsules, whole flaxseed or ground flaxseed.  Flaxseed comes from the flax plant and is gluten free.  I have only tried the ground flaxseed, which you can find down the baking aisle or in the vitamin section in your grocery store.  Flaxseed has a nice nutty flavor and is full of a lot of good things for you.  You can add ground flaxseed to your baked goods, on top of your morning cereal or in your yogurt.

FLAXSEED FACTS:

Flaxseed contains fiber.  Just two tablespoons of flaxseed meal delivers 4 grams of fiber; as much fiber as 1 1/2 cups of cooked oatmeal!  Studies suggest that when flaxseed meal is added to the diet, harmful LDL cholesterol drops, while good HDL cholesterol stays put.  Regularity improves, also.

Flaxseed contains high levels of natural antioxidants called ligans.  The ligans in flaxseed can bind with circulating substances that might promote unchecked cell growth.  Many food plants have some ligans, but flaxseed has at least 75 times more than any other.  To get the lignans that are in just two tablespoons of flaxseed meal, you'd need to eat about 30 cups of fresh broccoli.

Flaxseed is a mega-source for the plant version of omega-3 called alpha-linolenic acid.  The oil in flaxseed is about 50% alpha-linolenic acid.  Canola and walnut oils, the next highest sources, have about 10 %.  But most foods have far less.  One serving of flaxseed meal contains 2400 milligrams of omega-3.

Flaxseed as an egg substitute (I have not tried this, but sounds interesting)

Flaxseed meal makes a great egg substitute for most recipes.  For one egg, simply mix 1 Tbsp flaxseed meal with 3 Tbsp water in a small bowl and let sit for two minutes.  Add to a recipe as you would an egg.

This information is from Bob's Red Mill, a manufacturer of flaxseed meal.

 I have never baked with whole wheat flour, that just sounds horrible!  I am just not a whole wheat fan, I have a texture problem, we will save that for another day.  Anyway these were great and I did not mind the whole wheat part, I think the applesauce helped in that department. 

Chef Meg's Blueberry Flax Seed Muffins

1 cup quick oats
1 cup low-fat buttermilk
1 cup whole-wheat flour
1 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp cinnamon
1 tsp salt
1 egg
1⁄4 cup unsweetened applesauce
3⁄4 cup brown sugar
1 cup blueberries, washed and dried
1 tbsp flaxseeds, roughly ground

Directions

1. Preheat the oven to 375° F. Spray the muffin
pan with nonstick cooking spray or line the
wells with paper liners.

2. In a small bowl, combine the oats and buttermilk
and let the mixture stand at room temperature
for 5 minutes. In a medium bowl, combine
the flour, baking powder, baking soda, cinnamon,
and salt; mix with a fork to blend and set
aside.

3. In a large bowl and using a hand mixer, beat
the egg, applesauce, and brown sugar at medium
speed for 3 minutes.

4. Blend the oat-buttermilk mixture into the egg
mixture, then stir in the flour mixture until just
combined (try not to overwork the mixture).
Fold in the blueberries. Fill muffin cups 3⁄4 full
and top with a sprinkle of ground flaxseed.

5. Bake 15 minutes or until a toothpick inserted
into the center comes out clean.

Nutritional Info

Servings Per Recipe: 14

Amount Per Serving

Calories: 119.2

Total Fat: 1.4 g
Cholesterol: 15.9 mg
Sodium: 274.5 mg
Total Carbs: 28.4 g

Dietary Fiber: 2.8 g

Protein: 3.1 g

Recipe adapted from SparkPeople

This next recipe is one of my favorites.  I have made them a few times and they are great for the kids. 

No-Bake Energy Bites

(makes 18-20 bites)

1 cup oatmeal

1/2 cup peanut butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla

Mix everything above in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour. Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.

Recipe adapted from Smashed Peas and Carrots

For the love of Dessert!

Hi, my name is Katrina and I am addicted to dessert.  I am a person that loves to go from salty to sweet, to salty to sweet, you get it?  After I finish my lunch or dinner I immediately go to the pantry to grab something sweet to get the food taste out of my mouth.  I knew that I did this before but since I have started tracking what I eat on Sparkpeople I have realized I have a huge sweets problem.  I love dessert!  I think it is fine to have dessert.  But here is the next problem, I love to bake!  I love to try new recipes and bake, but then I eat and eat and eat the dessert all gone.....that is bad dessert.  So I have been looking for better dessert options and have tried a few I like and have less calories.  It still might have less calories unless you eat 10 of them!  Bake, eat one and give away the rest that is the diagnosis to my problem, my neighbors are going to love me!

Here is a few lighter dessert recipes for ya!  Enjoy!  Remember to check back in next week for our weigh-in results.

First is a flourless peanut butter cookies.  These cookies were great and I think better than some peanut butter cookies I have tried with flour.  They clock in a little over 100 calories per cookies.  If you minus the chocolate it would be less, but who would want to do that.?

Flourless Peanut-Chocolate Cookies

• 1 cup creamy peanut butter
• 3/4 cup sugar
• 1 large egg (lightly beaten)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips
• 1/2 cup roasted salted peanuts

Directions

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, stir together 1 cup creamy peanut butter, 3/4 cup sugar, 1 large egg (lightly beaten), 1/2 teaspoon baking soda, and 1/4 teaspoon salt until well combined. Stir in 3/4 cup semisweet chocolate chips and 1/2 cup roasted salted peanuts.
2. With moistened hands, roll dough, about 1 heaping tablespoon at a time, into balls. Place 2 inches apart on two baking sheets.
3. Bake until cookies are golden and puffed, 12 to 14 minutes, rotating sheets from top to bottom and front to back halfway through. Cool 5 minutes on sheets; transfer cookies to racks to cool completely.

Recipe adapted from Martha Stewart

Double Chocolate Cupcakes

We ate these for Brinner (Breakfast at Dinner time)  I think they have more of a muffin texture than cupcake, but still tasted great and my girls loved them!

Double Chocolate Cupcakes

2 tablespoons butter, softened
3/4 cup sugar
1 egg
1 egg white
1/2 cup plus 2 tablespoons buttermilk (I used 1 % milk)
1/3 cup water
1 tablespoon vinegar (I added this to the 1% milk to make my own buttermilk)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup miniature semisweet chocolate chips

In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the buttermilk, water, vinegar and vanilla. Combine the flour, cocoa, baking soda and salt; add to batter just until moistened. Stir in the chocolate chips.

Fill muffin cups coated with cooking spray or paper liners three-fourths full. Bake at 375 for 15-18 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

YIELD: 14 cupcakes

Nutrition Facts: 1 cupcake equals 139 calories, 2 g fat (1 g saturated fat), 1 mg cholesterol, 221 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.

Recipe adapted from Taste of Home Comfort Food Diet Cookbook

Triple Chocolate Brownies

This brownie has a surprising ingredient, black beans, yep you read right.  The pureed black beans replace some of the butter used in most brownies.  We had some mixed reviews at our household.  Brian and Audrey did not care to much for them.  Aria and I did not mind the taste.  If you enjoy dark chocolate these would be something to try.

Triple Chocolate Brownies

Ingredients

• 1/4 cup (1/2 stick) unsalted butter, plus more for baking pan
• 1/4 cup black beans, rinsed, drained, and pureed until completely smooth
• 3 ounces semisweet chocolate, chopped (1/2 cup)
• 2 ounces unsweetened chocolate, chopped (1/3 cup)
• 1 1/3 cups sugar
• 2 large eggs, plus 1 large egg white
• 1 1/2 teaspoons pure vanilla extract
• 1 cup all-purpose flour (spooned and leveled)
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt

Directions

1. Preheat oven to 350 degrees. Lightly butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides. In a large microwave-safe bowl, combine butter, bean puree, and chocolates and microwave in 30-second increments, stirring each time, until melted and smooth, about 2 minutes. Whisk in sugar, eggs and egg white, and vanilla until smooth.
2. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Stir into chocolate mixture until just combined. Pour batter into pan; smooth top. Bake until top is cracked and a toothpick inserted in center has moist crumbs attached, about 25 minutes (center will seem undercooked but will set further as it cools). Let cool completely in pan on a wire rack. Using parchment, lift brownie from pan and cut into 16 squares.

Cook's Note

Store in an airtight container, up to 3 days.

per brownie 155 calories; 7g fat (4g sat fat); 3g protein; 24g carb; 2g fiber

Recipe adapted from Everyday Food Magazine, The Light Issue