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Black Bean & Squash Veggie Burgers

We always have people with a variety of eating preferences & palates attending our BBQ's. In response, I've always had fun experimenting with flavors and making new burgers for our get-togethers. This time I want to share one that was tried and tested with our family recently and is sure to be a hit at your summer BBQ's. This soy-free veggie burger is packed with flavor, that plays off the herby cilantro and spicy BBQ sauce, topped with an avocado slice on a sesame seed bun. Black Bean & Squash Veggie Burgers By  Emily (Cooking for Kishore) Ingredients 1 14 oz can of Black Beans, drained 1 Red Onion, choppped 1 Cup Cilantro, chopped 1 Tbsp Garlic, minced 1/2 cup Carrot, grated 1/2 cup Sweet Corn 1 cup Butternut Squash, cubed 1/2 tsp Fresh Ground Black Pepper 1/4 tsp Salt 1/2 tsp Cumin 2 Tbsp spicy BBQ sauce 1/4 cup Panko Breadcrumbs 6 Sesame Seed Buns Iceberg Lettuce, shredded Tomato, thinly sliced Avocado, thinly sliced Olive Oil Instructions Heat the Olive Oil in

Peach Almond Muffins

This past week my brother and I went peach picking at Battleview Orchards. Lucky for us they
have a variety of peach trees, each type having it's own purpose from cooking to canning. My two favorites are their yellow and white peaches. I tend to use the white peaches more for drinks, and the yellows for baking but either they are always delicious! That day we came home with  ~11 lbs of peaches! 

I know that sounds like a lot but it's completely manageable. Plenty of peaches for a variety of things like the Peach Jasmine Ice Tea and these delicious Peach Almond Muffins. 

These Summery Muffins are full of fresh fruity flavor and earthy slivered almonds. Sun-kissed sweet peaches mix with the almonds imparting a Peachy Marzipan taste to these fluffy muffins.

Here's my recipe for Peach Almond Muffins:

Makes 12 Muffins

1 1/2 Cups Unbleached Flour
2/3 Cup Sugar
1/2 Cup Vegetable Oil
2 Eggs
3/4 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Almond Extract
1/2 tsp Vanilla Extract
1 Cup Slivered Almonds
~2 cups (3-4 Ripe Medium Size) Peaches (Peeled/Cut)

Prep Work: Preheat the oven to 375F, peel and prep the peaches, and oil/line the muffin pans.

1. Combine flour, sugar, salt, and baking soda, Mix throughly.

2. In another bowl combine eggs, oil, and extracts. Then add this to the flour mixture.

3. Carefully add in the peaches, then add the slivered almonds. Use a Tablespoon to fill the muffin tins almost all the way full. Bake at 375F for 30 minutes.

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


I have entered this into a Treat Petite Event Summertime Special, hosted by The Baking Explorer and Cakeyboi.


  1. Thanks so much for taking part in Treat Petite. I am so jealous of your good weather and your peach recipes look so good. The tea looks very refreshing too!

    1. Thanks Stuart! We've been enjoying those peaches these hot summer days, they really help with the heat! :)


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