It’s been a great berry season so far: strawberries, raspberries and blueberries. This was yesterday afternoon’s harvest.
This morning, I was thrilled to see that a friend had shared a recipe for Perfect Blueberry Muffins from Smitten Kitchen. I immediately got to work making a batch for breakfast.
Several years ago I purchased some silicone muffin cups (regular and mini). I love that I don’t have to use spray to prevent sticking, and they are so easy to clean. I put them to work.
I used Greek yogurt and this may be why I found that my batter was quite thick. I also didn’t have any turbinado sugar, but I found some Roger’s Plantation Raw Brown Sugar in my baking drawer, and used that.
I ended up making eleven muffins which I baked for 25 minutes.
They turned out well, and were quickly gobbled up by my family. They were moist and a little dense. While they were tasty, I think that I might add a little lemon juice to the batter next time.
The single zucchini plant I have in my garden has been very generous this year. I am always amazed at how quickly they grow. I check one morning and notice a small zucchini, not quite ready to be picked, and the next day it is enormous and needs to be used right away. Luckily, we love it.
This was dinner last night. Sheet Pan Greek Chicken and Veggie Bake from The Stay At Home Chef. I was missing the pepperoncinis as I threw it together at the last minute. I’ll definitely include them next time. It was easy to prepare and delicious. We enjoyed it as is, which would work well for you if you are cutting back on carbs, but it would be great served with rice. I can also see myself making a vegetarian version of this in the future.
Okay. My daughter tells me that I need to work on my food styling. I don’t even style my hair! Add to that the fact that my family is usually hovering around me, bowls and utensils in hand, as soon as something is made, and I’m not sure I could rescue enough food to style. This is what we had for dinner last night. Instant Pot Pressure Cooker Ramen Soup from No. 2 Pencil. Delicious!
By now, you know how much I love my Instant Pot. It helps me put healthy, delicious meals on the table with less time and effort. I made a couple of changes. I used chicken stock instead of water, and doubled the soy sauce. Next time, I would double the amount of spinach and maybe even add some other vegetables, like snow peas or bok choy. We added a squirt of sriracha to our soup bowls. I could have added some chili garlic sauce. It’s a great basic recipe that you can change to suit your taste.