I have been a monster in the kitchen lately!
Monday night I made Cooking Light’s Spanish Spaghetti with olives, served with a side of store bought garlic bread. I doubled the sauce so we could have leftovers for lunch the next day, plus Pioneer Woman’s Olive Cheese bread on the side. I love this bread so much I’ve already made it three times!
On Tuesday, I made Skinny Taste’s Slow Cooked Sweet Barbacoa with a side of cilantro lime rice and black beans. The pork turned out a bit dry but the flavor of the sweet-and slightly spicy- sauce made up for the lack of juiciness of the meat!
I also made lemon bars for dessert/breakfast yesterday from Averie Cooks. I can’t say they were the best lemon bars since I don’t have much experience with making/tasting them, but they were pretty darn good!
Dinner last night was another Skinny Taste recipe, the Sante Fe Chicken. We topped ours with light sour cream and sharp cheddar cheese, with a side of homemade guacamole (not pictured).
And this morning, I wanted to use up the rest of our frozen berries from Costco- so I decided to make Joy of Baking’s Buttermilk Berry muffins. I love how moist and soft these muffins are and how tall they turned out using Sally’s tall muffin’s tips.
Here’s the recipe!
Buttermilk mixed berry muffins
Print recipe| Serves | 12 |
| Prep time | 15 minutes |
| Cook time | 25 minutes |
| Total time | 40 minutes |
| Allergy | Egg, Milk, Wheat |
| Meal type | Breakfast, Snack |
| Misc | Freezable |
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cups sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon apple pie spice
- 1/4 teaspoon salt
- 1 zest orange (large)
- 1 large egg (lightly beaten)
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 teaspoon pure vanilla extract
- 1 1/2 cup frozen berries (I used a frozen berry mix from Costco but feel free to use one kind or even fresh berries)
Note
Recipe slightly adapted from Joy of Baking
Directions
| Step 1 | |
| Preheat oven to 425 F/ 220 C. Grease a 12-tin muffin pan with cooking spray or line with baking cups. | |
| Step 2 | |
| In a large bowl, whisk together egg, buttermilk, vanilla extract, and oil; set aside | |
| Step 3 | |
| In a small bowl, combine sugar and zest of one orange; rub together with fingers until sugar is moistened. | |
| Step 4 | |
| In a large bowl, stir together the flour, sugar and zest, baking powder, baking soda, apple pie spice, and salt. | |
| Step 5 | |
| Using a rubber spatula and a light hand, gently mix wet ingredients into dry until just combined; do not overmix or muffins will turn out tough. | |
| Step 6 | |
| Gently fold in the frozen berries (I do this step prior to fully incorporating the wet into dry ingredients to prevent overmixing) | |
| Step 7 | |
| Pour batter into muffin tin and fill all the way to the top (doing this will create the domed effect) Place muffins into a 425 F oven and bake for 5 minutes. Without opening the oven, reduce temperature to 375 F and bake for an additional 15-20 minutes, or until a toothpick inserted in the center comes out clean. | |
| Step 8 | |
| Let muffins cool in pan for 5 minutes and remove to wire rack to cool completely. Muffins may be enjoyed slightly warm or at room temperature. | |
Thanks for trying my lemon bars! Glad you tried them in addition to all these other wonderful goodies you’ve featured!