Skip to main content

Featured

Posted by

Spring Greens Salad w/ Lemon Poppy Seed Dressing

Common Salad Green Chart We've had some very hot weather the past week or so...I'm talking 80+F! It seems like we skipped right over Spring and went two feet into Summer.  While I'm not complaining, it has been very nice and sunny, I wasn't quite expecting this so soon. Luckily our garden is over-joyed about the weather blossoming, sprouting and blooming.  This has lead to an abundance of leafy greens, perfect for light Spring/Summer Salads on these hot days. Since we are growing our vegetables for Summer, I like to grow a wide variety of leafy greens so as not to get bored. For this Spring Salad I used a mix of lettuce, spinach, chard, and sprouts, then topped it with a tart honey lemon poppy seed dressing. This dish is a perfectly simple appetizer or side dish; the dressing complements the individual flavors of the greens without over powering them, while the carrot adds a hint of sweetness, and the hemps seeds an extra bit of crunch and a whopping
Post a Comment
Read more
Labels
Posted by

Blackberry Blue Corn Muffins - 'Black n' Blue Muffins'



This past weekend our blackberry bush went into overdrive, and by Sunday we had about 2 pints of sun ripened sweet blackberries. That's 2 pints after eating a bunch of them right off the bush. While we do usually just eat them fresh, when I have enough I'll make jam, drinks,  or baked goods. One of my favorites is what I like to call 'Black n' Blue Muffins.' 
These Colorful Summer Muffins are full of fresh fruity flavor and crunchy blue cornmeal. Sun-kissed sweet blackberries mix with the earthy sweet blue cornmeal giving them just the right amount of crunch and a wonderful blue hue.



Here's my recipe for Blackberry Blue Corn Muffins:
Makes 12 Muffins

Ingredients

1 1/2 Cups Blue Cornmeal
1 Cup Unbleached Flour
1 1/2 Cups Milk
2/3 Cup Sugar
1/2 Cup Vegetable Oil
2 Eggs
2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Salt
~2 cups Ripe Blackberries, Halved


Prep Work: Preheat the oven to 450F and oil/line the muffin pans.

Directions:
1. Combine cornmeal, flour, sugar, salt, baking powder, and baking soda, Mix throughly. Then add in eggs, oil, and milk. Then add this to the flour mixture.


2. Carefully add in the blackberries. Use a Tablespoon to fill the muffin tins almost all the way full. Bake at 450F for 30 minutes.


4. After baking allowing to cool on a rack before serving.



Enjoy!


I have entered this post in a Treat Petite Event Anything Goes, hosted by The Baking Explorer, and Cakeyboi.

SaveSave
SaveSaveSaveSave
Email Post
Labels:

Comments

  1. The Baking ExplorerJuly 24, 2016 at 12:17 PM

    These look absolutely scrumptious! You can't beat fresh berries, yum yum. Thank you for linking up with Treat Petite.

    ReplyDelete
    Replies
    1. EmilyJuly 24, 2016 at 3:46 PM

      So true about the berries, Thanks for hosting Kat! :)

      Delete

Post a Comment

Popular Posts