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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

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


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.

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.


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



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

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


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