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Blueberry Cardamom Lemon Muffins

written by Ali

For this month’s food bloggers recipe swap, I was inspired by the Schizo Chef’s Blueberry Cardamom Bread. I love the taste of cardamom - I think it’s a highly underrated spice that deserves much more attention than it gets. Plus, I have blueberries still frozen from last summer. My new year’s resolution has been to use up the food that’s been preserved in various ways from last season to this one. All of that to say, I did a bit of adaptation to the original recipe and made blueberry cardamom lemon muffins.

I encourage you to check out Mirielle’s blog - she has some amazing recipes with so many beautiful international flavors. If it hadn’t been for my blueberry problem abundance, I might have made Mushi Pan - Japanese Steamed Cakes or Pandan Puto - Gluten Free Filipino Steamed Muffins. But alas - blueberries are the focus of most of my baking this month.

I used Meyer Lemons in my blueberry cardamom lemon muffins. I don’t have a zester (I know - what’s wrong with me?), so have discovered a little trick that works really well for getting the zest off of lemons. Use a veggie peeler to take long strips off the lemon and then chop finely with kitchen scissors. Perfectly sized zest!

These muffins are a great tea-time or coffee-break treat. They also freeze beautifully.

In the meantime, check out all the great recipes for this month’s food bloggers recipe swap in the linky below the recipe for blueberry cardamom lemon muffins.

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Blueberry Cardamom Lemon Muffins

Ingredients

  • 1 1/2 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cardamom
  • 1 cup brown sugar
  • Zest from one Meyer Lemon or lemon
  • 3 eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 cup oil
  • 1 teaspoon vanilla
  • 2 cups blueberries (fresh or frozen).

Instructions

  1. Preheat oven to 350 degrees. Use muffin papers to line 12 muffin cups.
  2. In a medium sized bowl, combine the flour, baking powder, salt, cardamom, lemon zest, and brown sugar. In a second bowl, mix the eggs, yogurt, oil, and vanilla. Add the wet ingredients to the dry, stirring until combined. Add the blueberries and fold in gently.
  3. Fill each muffin cup 2/3rds full. Bake the muffins for 25 - 30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  4. Makes 12. Enjoy!
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January 14, 2019 13 comments
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BreakfastLow-CarbQuick and EasySnacks

Easy Low Carb Granola

written by Ali

This post is sponsored by Steviva. All opinions are mine alone.

This easy low carb granola is going to be your go-to breakfast recipe for 2019. If you are following a keto diet, you’ll definitely want to check this out. I partnered with Steviva for this recipe, using both their Ketose Sweet Liquid and Ketose Sweet Clean Natural Sweetener. This lends just the right amount of sweetness to my easy low carb granola.

With just seven ingredients, this easy low carb granola can be made in under half an hour. I love adding it to my unsweetened Greek yogurt for breakfast. The combination of nuts is a great pick me up right after a workout and on my way out the door in the morning.

I’m not exactly setting New Year’s resolutions this year. I do, however, have a couple of goals for my health. One is to be fit enough to finish a very hilly marathon course here in my beach town. I have months to train, but also recognize that there needs to be a lot of healthy eating going on to get me to my goal. Easy low carb granola is one recipe I’ll be making quite a bit this year.

I’ve really enjoyed using Steviva products. If you are looking for ways to incorporate natural sweeteners into your recipes, check out Steviva’s website. You can also follow them on Facebook, Twitter, Instagram, and Pinterest.

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Easy Low Carb Granola

Ingredients

  • 1/2 cup chopped walnuts
  • 1/2 cup chopped almonds
  • 1/2 cup raw shelled pumpkin seeds
  • 1/3 cup raw sunflower seeds
  • 2 tablespoons KetoseSweet+ Liquid
  • 1 teaspoon KetoseSweet+ Clean Natural Sweetener
  • 1 tablespoon coconut oil

Instructions

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper.
  3. Combine all ingredients in a bowl. Spread the granola out on the parchment paper lined baking sheet.
  4. Bake for 15 - 20 minutes or until golden brown.
  5. Serves 8. Enjoy!
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December 29, 2018 0 comment
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AppetizersHoliday RecipesQuick and EasySnacksVegetarian

Lemon Pepper White Chocolate Baba Ganoush

written by Ali

This post is sponsored by Forte Chocolates. All opinions are mine alone.

First up in this week’s #Choctoberfest2018 fun is a lemon pepper white chocolate baba ganoush. I’ve adapted this recipe from Saveur - you can check out the original here. I used Forte Chocolate’s lemon & pepper in white chocolate to create this sweet and savory dip.

Forte Chocolates’ motto is “Celebrate Life Through Chocolate” and I couldn’t agree with them more. Chocolate just makes everything better! And in case you are curious and want to check out this great chocolate company (they are based in the PNW - they go to the top of my list for that reason alone!), you can get a buy 3 get 1 free discount on their chocolate bars by going to this page.

One of the things I really love about this chocolate is how versatile it is. While I would happily eat a full bar of the lemon & pepper in white chocolate by itself, it paired so well in this baba ganoush. I can also totally see eating the lemon & pepper in white chocolate bar as part of a cheese board and pairing it with a dry white wine.

As for the lemon pepper white chocolate baba ganoush, I highly recommend eating this with a good pita bread. I’d also slather it on a sandwich, perhaps with some salty cured meats. I might not be above just eating it on a spoon. It’s really that good.

 

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Lemon Pepper White Chocolate Baba Ganoush

Ingredients

  • 1 head garlic
  • 1 medium sized eggplant
  • 2 tablespoons olive oil
  • 1/4 cup tahini
  • 1/2 teaspoon cumin
  • 1/2 teaspoon espelette pepper or smoked paprika
  • 1 ounce Gusto's Lemon & Pepper in White Chocolate Bar
  • 1 teaspoon lemon juice
  • salt and pepper to taste

Instructions

  1. Preheat the oven to 375 degrees.
  2. Drizzle the eggplant with 1 tablespoon of olive oil and place in an oven proof dish. Cut off the very top of the garlic and drizzle with the remaining olive oil. Wrap the garlic in aluminum foil. Roast the eggplant and garlic for 50 minutes or until the eggplant is soft and the garlic is golden brown. Set aside to cool.
  3. Melt the white chocolate over very low heat in a small saucepan, being sure to stir the entire time. Remove the chocolate and cool.
  4. Remove the eggplant from the peel. Remove the garlic cloves from the peel. Combine the eggplant and two cloves of the roasted garlic in a medium sized bowl. Set aside the remaining garlic for other uses.
  5. Combine all the remaining ingredients with the eggplant and garlic, including the melted white chocolate. Use an immersion blender or put in a food processor and process until all ingredients are combined into a thick paste.
  6. Enjoy!
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October 15, 2018 0 comment
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AppetizersBreakfastFoodie PartiesHoliday RecipesQuick and EasySnacksVegetarian

Deviled Eggs with Preserved Lemon and Dukkah

written by Ali

Deviled Eggs with Preserved Lemon and Dukkah are a fun way to use up extra hard-boiled eggs. And since Easter’s right around the corner, this is definitely a recipe worth pinning for later. I was inspired to make this recipe as part of this year’s #FoodBloggerLove. I have so much fun with this event! Bloggers are paired with each other and get to surprise one another with a great recipe. This year, I was so lucky to have Colleen from Faith, Hope, Love, and Luck Survive Despite a Whiskered Accomplice as my assigned blogger. Let’s just start with I so totally love the name of her blog! The whiskered companion is a Bengal cat named Lady Brenna of Fairfax. Oh and how I can relate to the joys and challenges of cooking with whiskered companions. After all, we have three cats, one of whom is a total food fiend (recently, she raided our emergency/earthquake rations and pulled out animal crackers. Yes - animal crackers. Never mind that she’s fifteen years old and a croaky old lady calico and shouldn’t be eating carbs or sugar. And she was maaaad when we took them away from her. One of my glass mixing bowls paid the price for that one) Plus, the dog who thinks she’s a cat. So, yes, Colleen’s food blog was right up my alley.

While I absolutely love all the great baked goods on the site (please - someone make this ginger and peach jam cake for me), I was equally impressed by all the deviled egg recipes on Colleen’s site. So, I decided to do a deviled egg recipe showcasing two of my current favorite ingredients - preserved lemon and Dukkah spice. These deviled eggs are so delightfully spring-y. The yellow of the preserved lemon and the egg yolks is sure to make you smile on a rainy day.

I entirely envision curling up with a plate of these, a good crisp white wine, and a cat on some early spring evening. But let’s be real - the snuggling cat part is pretty unlikely. The wine and the Deviled Eggs with Preserved Lemon and Dukkah on the other hand, are a sure thing.

I tried for a heart here, because #foodbloggerlove and all. Unfortunately, my eggs weren’t really cooperating with me.

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Deviled Eggs with Preserved Lemon and Dukkah

Ingredients

  • 6 hard boiled eggs, peeled
  • 3 teaspoons mayonnaise
  • 1 tablespoon finely chopped preserved lemon
  • 1 teaspoon Dukkah spice

Instructions

  1. Slice each hard boiled egg in half. Remove the yolk and combine yolks with the mayonnaise, preserved lemon, and Dukkah spice. Whisk until smooth (add a bit of water if needed to smooth the mix out).
  2. Pipe or spoon the mixture into the egg whites. Serve with a small slice of preserved lemon as a garnish.
  3. Enjoy!
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I encourage you to check out Faith, Hope, Love and Luck Survive Despite a Whiskered Accomplice.

And check out all of Colleen’s social channels:

Facebook: https://www.facebook.com/faithhopeloveandluck
Pinterest: https://www.pinterest.com/luckybrenna/
Instagram: https://www.instagram.com/faith_hope_love_and_luck/
Twitter: https://twitter.com/LuckyBrenna

 

February 12, 2018 5 comments
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AppetizersFarmer's MarketFoodie PartiesQuick and EasySnacksVegetarian

Sweet and Savory Pinwheels

written by Ali

This post has been compensated by Collective Bias, INC. and the Coca-Cola company. All opinions are mine alone. #TailgateRefreshed #collectivebias

I count myself so lucky that I live in Oregon and have access to such great local produce to make these sweet and savory pinwheels. Plus, we live in a state where fall means great tailgating parties, so I’m thrilled to be posting a recipe today that goes great with football, and even better with COCA-COLA® ZERO SUGAR. The new COCA-COLA® ZERO SUGAR has more real Coca-Cola® flavor, still without any sugar, making it perfect for all your party needs this fall.

I used three great Oregon products for my sweet and savory pinwheels. First up is dried cranberries. Cranberries happen to be one of the Oregon coast’s major crops. When we go to our favorite beach town, Bandon, it’s so much fun to see all the cranberry bogs along the way. I used reduced sugar dried cranberries for this recipe, which is a counterpoint to the savory cheddar cheese. Next is hazelnuts. You might know this nut as a filbert, but if you are an Oregonian, you know it as a hazelnut. If you are from Oregon, you might also be familiar seeing the groves of hazelnut trees that line the I-5 corridor. I get my hazelnuts from a farm in the Umpqua Valley, storing them in their shells until I’m ready to use them in cooking. Last, but not least, is a good sharp cheddar cheese. All of us Oregonians know that we produce some of the best cheddar cheese right here in our state. I happened to use a smoked cheddar cheese in my sweet and savory pinwheels and everyone at my football party this weekend just kept coming back for more.

It’s easy enough to pick up these ingredients at a local farmer’s market. And then it’s not too much more of a shopping trip to swing by your local Safeway or Albertsons to pick up COKE ZERO SUGAR. And while you are at it, check out the Coca-Cola Football Consumer Sweepstakes.

And, oh, yeah, Oregon happens to have one of the best college football rivalries. So, whomever you are rooting for, be sure as you are getting ready to watch the games this season, stock up on COKE ZERO SUGAR, and up your cooking game with this great Oregon game-day snack: sweet and savory pinwheels.

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Sweet and Savory Pinwheels

Ingredients

  • 1/2 cup unsweetened or reduced sugar dried cranberries
  • 1/2 cup chopped hazelnuts
  • 1 cup smoked cheddar cheese
  • 1 sheet puff pastry

Instructions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Place the puff pastry sheet on the baking sheet. Combine the dried cranberries and hazelnuts and spread them evenly across the puff pastry sheet. Sprinkle the cheddar cheese evenly over the top.
  2. Roll the puff pastry sheet into a tight roll, rolling from the longest side. Refrigerate for 30 minutes. Cut the puff pastry roll in 1 1/2 inch rolls. Place each, cut side up, on the parchment lined baking sheet.
  3. Bake for 20 minutes or until the pinwheels are lightly browned.
  4. Makes 12. Enjoy!
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September 18, 2017 2 comments
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Quick Refrigerator Pickled Peas
Farmer's MarketQuick and EasySaladSnacksVegetarian

Quick Refrigerator Pickled Peas

written by Ali

Quick Refrigerator Pickled Peas are a great way to use up an abundance of snap peas. Snap peas are one of my all time favorite veggies. I have a particular happy memory of being a kid spending summers at my grandparent’s house and raiding my grandfather’s garden for snap peas. I’d sit in the grass in the warm sun and methodically strip each pea plant of the lovely plump peas, blissfully munching away. I absolutely loved fresh veggies as a kid, and hanging out with my grandparents as they gardened definitely planted the seed (if you will) for me to be a gardener myself. Snap peas just taste like summer to me. Sweet and crispy, they are perfect as they are, straight off the vine.

If, however, you have an abundance of snap peas and are looking for another way to prepare them, quick refrigerator pickled peas are a definite must. I love that mild temperatures on the Oregon coast allow snap peas to keep on growing well into the summer months. We’ve had snap peas for several weeks in a row now from our CSA, so I’m definitely counting this as an abundant snap pea summer.

Quick refrigerator pickles are also a great way to keep veggies nice and crisp in a pickling brine. They can last several weeks in the fridge (if you don’t immediately eat them all, like I am sometimes inclined to do). Quick refrigerator pickled peas also take very little prep time. You can toss in whatever seasonings you want - you could use pickling spice or could just use a few cloves of garlic and some whole peppercorns. Personally, I prefer tossing in some red pepper flakes for some kick.

I’ll often toss quick pickles into a salad. I’ve also been known to serve them as part of a cheese plate. I also like to pack a few quick refrigerator pickled peas in my lunch box to enjoy along side a hard boiled egg. The pickled peas lend a salt and vinegar tang to the boiled eggs. You can eat these a day after making them, though they are best if they get a chance to cure for a few days.

Quick Refrigerator Pickled Peas

Quick Refrigerator Pickled Peas

Quick Refrigerator Pickled Peas

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Quick Refrigerator Pickled Peas

Ingredients

  • 1 1/2 cup white vinegar, white wine vinegar, or rice wine vinegar
  • 1 1/2 cup water
  • 1 1/2 teaspoon salt
  • 4 peeled garlic cloves
  • 2 teaspoons whole peppercorns
  • 2 teaspoons red pepper flakes
  • Snap peas (enough to pack 2 pint jars)

Instructions

  1. Bring the vinegar, water, and salt to a boil. Divide the garlic cloves, whole peppercorns and red pepper flakes between 2 pint jars. Pack the peas into the jars and pour the hot brine over the peas. Let cool and then refrigerate. Enjoy!
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July 19, 2017 0 comment
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healthy whole grain scones
Baked GoodsBreakfastSnacks

Healthy Whole Grain Scones

written by Ali
healthy whole grain scones

This second #Recipe Makeover post just might be one of my all-time new favorite recipes: healthy whole grain scones. I totally love scones, despite the fact that they rely so heavily on butter and cream to make them so light and fluffy and delectable. As I’m trying to eat healthier, I recognize that scones need to be a sometimes and very rarely only treat. That’s why the sponsorship of this week’s #Recipe Makeover by Barlean’s made me so incredibly happy. Barlean’s generously sent us bloggers two of the most awesome products ever: organic butter flavored coconut oil and Barlean’s Digestive Blend.

When I opened up the butter flavored coconut oil, the first thing that came to my mind was, hm – that would be super yummy on popcorn (it is, by the way). The second thing that came to mind when I read the information about it was, hm – it can be used one-to-one as a butter substitute. If I was going to be refashioning an existing recipe to make it healthier, I’d definitely want to try to improve on my scones. The Barlean’s butter flavored coconut oil is an amazing substitute, because indeed, it does act just like butter.

I decided to use both products in one to make these healthy whole grain scones. The digestive blend with its spectacular blend of flaxseed, chia seeds, coconut, pumpkin, and quinoa sounded like the perfect addition to a whole grain scone. I used half and half instead of whole cream and whole wheat flour instead of unbleached white flour.

healthy whole grain scones

These healthy whole grain scones are super easy to put together and bake quickly. In about 30 minutes, you’ll have fresh hot scones. I discovered that the Barlean’s butter flavored coconut oil is lovely spread on a split scone. It also completely behaves like butter if you warm it up in the microwave, making these a great accompaniment to a salad at lunch.

healthy whole grain sconesMany thanks to Barlean’s for the products. I was not familiar with Barlean’s prior to this, so am so glad I’ve discovered what they have to offer.

healthy whole grain scones

healthy whole grain scones

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Healthy Whole Grain Scones

Ingredients

  • 2 cups whole wheat flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1/3 cup Barlean’s Digestive Blend
  • ½ cup Barlean’s butter flavored coconut oil (in solid form)
  • ½ cup + 1 tablespoon half and half
  • 1 egg

Instructions

  1. Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper (or use a spray oil to lightly coat).
  2. Combine all the dry ingredients (from the whole wheat flour to the Digestive Blend). Add the butter flavored coconut oil, half and half, and egg and combine until the dough just comes together.
  3. Shape into a circle. Starting from the center, make eight cuts to form eight scones. Pull the scones slightly apart from one another. Bake for 20 – 30 minutes or until the scones are lightly brown on the bottom. Enjoy!
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Disclosure: This post contains sponsored content brought to you by Barlean’s. As always, all opinions expressed in this post are 100% my own.
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April 26, 2017 1 comment
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Sriracha Two Bean Hummus
AppetizersLunch RecipesQuick and EasySnacksVegetarian

Sriracha Two Bean Hummus

written by Ali
Sriracha Two Bean Hummus

Sriracha Two Bean Hummus is a perfect lunch recipe for when you don’t have much time to prep for the week ahead. With a few ingredients and a bit of attention from an immersion blender, you’ll have a creamy, spicy hummus that pairs well with fresh vegetables and with pita bread. This also makes a good spread for sandwiches.

Sriracha Two Bean Hummus uses both garbanzo beans and white beans. I love the added texture that the garbanzos lend to the hummus, as I think it complements the smooth and creamy texture of the white beans. You can use any type of white bean in this recipe. When I was doing the research for this recipe, I came across a great article on the difference between the three most common kinds of white beans: cannellini beans, Great Northern beans, and navy beans. I admit that I’d always been curious about why navy beans are called navy beans – as it turns out, they were the preferred bean used by the Navy in the early 1900s. Other differences – cannellini beans are the largest of the lot and hold their shape the best. Great Northern beans have a nuttier flavor and are a bit smaller. Navy beans are the best for recipes in which the bean shape isn’t important as they fall apart easily. It’s why they are most often used in baked bean recipes. One article I read suggested it really doesn’t make a difference if you are using canned beans rather than cooking dry beans. For this recipe, I say use whichever white bean is handy or already in your cupboard.

Sriracha Two Bean Hummus

I love to add Sriracha to recipes as it adds a perfect kick of spice. In this case, I think it livens up the hummus quite a bit. I kind of feel like bringing Sriracha Two Bean Hummus with me to work, especially when it’s paired with a lot of veggies and some pita bread, is sort of like having a picnic at my desk. This would be perfect paired with a mini-muffin or two or some really good fruit. I’ll likely also have a smoothie with this.

Sriracha Two Bean Hummus

Sriracha Two Bean Hummus

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Sriracha Two Bean Hummus

Ingredients

  • 1 can white beans (any variety), drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 1/3 cup tahini
  • Juice of ½ lemon
  • 1 tablespoon olive oil
  • 1 tablespoon Srirarcha
  • 1 teaspoon salt

Instructions

  1. Combine all ingredients in a blender or food processor until smooth (can also be combined with an inversion blender). Transfer to an airtight container and refrigerate for up to four days. Serve with celery, carrots or other veggies, and pita bread. Enjoy!
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April 3, 2017 0 comment
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Mini Strawberry Chocolate Galettes
Baked GoodsLunch RecipesSnacks

Mini Strawberry Chocolate Galettes

written by Ali

The February/March Cook the Books reading selection, Dinner with Edward, inspired my mini strawberry chocolate galettes. Dinner with Edward, by Isabel Vincent, is a charmer. It’s a quick read, filled to the brim with amazing food stories, menus, and inspiration. But the heart of the book is the relationship between Edward, a retired gentleman whose wife recently died, and Isabel, a younger woman who goes through major life upheaval in the course of the book. It’s a book about friendship and food, both of which cut across generations. I really thought this one was, well, charming.

And so much food to choose from for inspiration (as you can see from my very sticky-noted copy)! I initially couldn’t decide if I was going to try one of Edward’s potato recipes, or steak, or soup, or soufflé, or martinis, or chicken, or fish, or pork. What I eventually landed on was being inspired by the apple galette that shows up around chapter three. Strawberries are slowly making their way into season (as spring seems to finally be peaking around the corner here in the PNW). I decided to aim for a version of the galette using butter instead of Edward’s recommended lard, and go for flavors that I love to share with friends. Thus, I ended up with a dozen perfect mini strawberry chocolate galettes that my husband and I have been munching on all week long.

Mini Strawberry Chocolate Galettes

These mini strawberry chocolate galettes would make a great Easter dessert. They’d also be delightful as the final course for a picnic. You can substitute other berries for sure – I’m definitely going to be making these again when raspberries are in season. Galettes take all the loveliness of a pie and make it into a rustic, easy to make and bake treat. They are completely free form, so all you have to do is make the pastry, roll it out, fill and bake. I added a touch of dark chocolate and some sugar macerated strawberries and called it delightful.

Mini Strawberry Chocolate Galettes

Oh – and I’ll confess. I did end up making a dry martini the way it was suggested in the book. I think it may be the best martini I’ve ever had in my life. If you are curious, check out either the book (which I highly recommend) or take a peek at my Instagram feed where there’s a photo of the martini and tips on how to make it.

Mini Strawberry Chocolate Galettes

Mini Strawberry Chocolate Galettes

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Mini Strawberry Chocolate Galettes

Ingredients

    For the Pastry
  • 1 1/2 cups flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1/4 cup ice water
    • For the Filling
  • 1 pint strawberries, sliced
  • 2 tablespoons sugar
  • 1/4 cup dark chocolate chips
  • 1 egg for egg wash

Instructions

  1. Preheat the oven to 425 degrees.
  2. Make the pastry by combining the flour, sugar and salt. Cut the butter into chunks and add to the flour, using a fork, your hands, or a pastry cutter to cut the butter into the flour. Add the water, a bit at a time and work into the flour/butter mix until it forms a ball. Refrigerate the pastry dough for 30 minutes.
  3. In the meantime, combine the sliced strawberries and 2 tablespoons sugar and set aside to macerate.
  4. Use parchment paper to line a baking sheet.
  5. Melt the dark chocolate chips. Roll the chilled pastry dough to 1/4 inch thickness. Use a round cookie cutter or similar to cut the dough into small circles.
  6. Spoon a bit of the melted dark chocolate into the middle of each pastry dough circle. Arrange several slices of strawberries on top of each and gently fold and pinch the pastry dough up over the strawberries.
  7. Place each mini galette onto the parchment lined baking sheet. If you are using an egg to wash, combine the egg with a tablespoon of water and beat until frothy. Brush the egg wash over the pastry dough for each galette.
  8. Bake for 20 minutes or until the galettes are light brown. Enjoy!
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cookthebooks

This recipe is linked up to March’s Treat Petite, hosted by Cakeyboi. Treat Petite is hosted alternative months at Cakeyboi and The Baking Explorer, so be sure to check out both awesome blogs!

And to Novel Foods #29

And to the March 2017 Foodie Reads

March 14, 2017 20 comments
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matcha white chocolate mini muffins
Baked GoodsBreakfastSnacks

Matcha White Chocolate Mini Muffins

written by Ali
matcha white chocolate mini muffins

I’ve been having a lot of fun lately creating recipes like these Matcha White Chocolate Mini Muffins that make use of my mini-muffin tin. Mini muffins are such a perfect work snack. I love having a couple of muffins with coffee first thing in the morning while I figure out what my day is going to look like and prioritize my to-do list.

Plus, we are getting close to St. Patrick’s Day, and I feel like I’d be remiss as a food blogger if I didn’t eke out at least one sort-of-green recipe. Matcha White Chocolate Mini Muffins aren’t intensely green, but definitely have the light spring green hue of matcha going on. I love the intense green tea flavor that matcha brings to these, as well as the soft sweetness of the mini white chocolate chips. As yummy as these are with my morning espresso, they are also great as a treat served with more green tea. My two favorite green teas (outside of matcha, of course) are Moroccan Mint Green Tea and Genmaicha, which is a green tea combined with toasted rice. Trust me, it’s delicious. These are even better when served alongside matcha white chocolate mini muffins.

The batter for these muffins is silky and lovely. After mixing the ingredients, it takes just a scant tablespoon to fill up each muffin cup.

Matcha White Chocolate Mini Muffins

The muffins bake for about 20 minutes (or until a skewer poked in the middle comes out clean). They definitely need to cool, as the matcha seeps a bit while the muffins are still warm. Once they’ve cooled though, they are heavenly.

Matcha White Chocolate Mini Muffins

Matcha White Chocolate Mini Muffins

Matcha White Chocolate Mini Muffins

Matcha White Chocolate Mini Muffins

Enjoy these Matcha White Chocolate Mini Muffins with a cup of green tea, while gazing out the window and looking at the daffodils blooming. Trust me, it will be worth it.

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Matcha White Chocolate Mini Muffins

Ingredients

  • 1/2 cup butter, softened
  • 1/3 cup plain Greek yogurt
  • 1/4 cup sugar
  • 1 egg
  • 1 1/2 teaspoons Matcha tea powder
  • 1/2 teaspoon vanilla
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup mini white chocolate chips

Instructions

  1. Preheat oven to 350 degrees.
  2. Cream the butter and sugar in a medium sized bowl. Add the eggs, vanilla, matcha powder, and Greek yogurt and mix.
  3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients a bit at a time until all the dry ingredients are combined.
  4. Add the mini white chocolate chips. Stir to combine.
  5. Butter or line each cup of a mini-muffin pan. Spoon a tablespoon of the muffin batter into each cup.
  6. Bake for 15 minutes or until a knife or toothpick entered into the center of a muffin comes out clean.
  7. Enjoy!
  8. Makes 24 mini-muffins
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http://fixmealittlelunch.com/matcha-white-chocolate-mini-muffins/

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March 1, 2017 0 comment
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