Welcome to my latest creation. My daughters are crazy for baked goods so this summer we are trying some new recipes. The blueberries are so beautiful right now and bursting with flavor. The topping is crumbly and makes these muffins a bit irresistible. My first thought this morning was “maybe I should have one for breakfast.” Yumm….
First make the topping and refrigerate until you are ready to use.
Makes topping for 18 – 24 muffins
3/4 cup light brown sugar
4 tablespoons unsalted butter cubed
1 teaspoon cinnamon
Makes 18 – 24 muffins
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups sugar
2 tablespoons unsalted butter, melted
2 cups sour cream
2 teaspoons orange extract
1 teaspoon vanilla
Zest 1 large orange or 2 small oranges
2 cup fresh blueberries
Want to make your family smile with a gourmet breakfast that couldn’t be easier? Try these yummy savory muffins. I used to eat these for breakfast a few times a week when I worked across the street from the Millstone Bakery, a nook reeking of roasted coffee, sweet breads and other gourmet manifestations . I loved this place and was sad the day Millstone closed. However, they printed and shared their recipies with all of their faithful customers who came in for some irresistable goods on the last day of business. How thoughtful – thank you Millstone! I have changed the recipie a bit and remember – this is a quiche so you can add other veggies, cheeses, or herbs.
makes 2 dozen
3 cups of half and half
1/2 minced onion or shallots
1 cup (drained) chopped spinach
8 oz shredded cheddar cheese
2 cups flour
2 1/2 teaspoons baking powder
1 tsp salt
Preheat oven to 350. Wisk first 5 ingredients. Stir in flour, baking powder, salt. Pour into greased muffin pans (almost to the top). Bake 25 minutes until light browning on top. Wait 5 minutes before removing from muffin pans.
First 5 ingredients
Plated with Fruit Salad and Avocado
Happy National Strawberry Month!
Here in Rabun Gap, we have a real jewel awakening this time of year. Our local produce market has just opened up, brimming with hundreds of bright, sweet strawberries picked from right out back, daily. I cannot get enough. I’m already a little sad about them trickling down and eventually disappearing in a month or so. But that’s silly. There is much more market-fresh produce to get excited about as the soil warms…
These strawberries await mouth-watering dessert recipes, crisp green salads, and buttery jams this month. We thought, however, that we would kick off this juicy sweet month with something a little out-of-the-ordinary for these berries. What about a salsa? Mmmm. Perfect.
The thing we played with the most in this recipe was the heat. The strawberries give this salsa a very sweet flavor, and we felt it needed a good bit of heat for balance. Feel free to adjust the heat to your liking; increase or decrease the cayenne as well as the jalapeño, and an additional suggestion would be to add a bit of this hot sauce. Suit yourself.
Grab a cold beer and go outside with this. Your corn chips are going to love it!
SPRING MARKET SALSA
Adapted, loosely, from Cooking Light
1 1/2 C Fresh Strawberries, diced
1- 2 Avocados, diced
3/4 C Chopped Red Onion
1 Medium Yellow Tomato, diced
1 Jalapeño, seeded and chopped small
1/4 C Minced Cilantro
Juice of 2 Limes (about 1/4 C)
2 t Honey (we used orange blossom honey)
1 t Cayenne
* hot sauce to taste, optional
Combine the first six ingredients (through cilantro) in a medium bowl. In a small bowl, juice the limes, add honey and cayenne. Whisk together until well-combined. Pour over ingredients in medium bowl and stir gently to combine. Enjoy!