Blueberry Lemon Loaf

I had so much fun participating in the last recipe swap that I had to do it again! The blog I got this time was Jenna’s Cooking Journey. Several recipes caught my eye, but I was in the mood to bake (when am I not in the mood to bake? ha!). So when I saw this recipe for a Blueberry Lemon Loaf, I was sold. Blueberries, lemons, sugar, and baking? These are a few of my favorite things.

The loaf came together easily. The only change I made was to slightly increase the vanilla, and to wait to add the lemon juice with the milk. The outside of my bread got a little darker than I was hoping for, but I wasn’t too surprised. My oven has some crazy hot spots and a light that is always on when the oven is on. It still tasted great! A tender crumb with a hint of lemon and bursts of blueberry. And the lemon glaze was perfect for keeping the bread moist. I will definitely make it again!



 

 

Crustless Bacon, Potato, Mushroom and Leek Quiche

It’s a breakfast recipe kind of week around here! Like I said in the muffin post, I’m always looking for new breakfast treats. Quiche has long been a favorite of mine. It’s deceptively light, not like other obviously heavy breakfast foods. It’s versatile, you can have it warm or cold, for breakfast or for lunch. And it’s so, so adaptable, endless ingredient combinations.

This particular weekend I was craving quiche. I had made a big produce purchase at the market, the girl that works at the stand I go always gives me a little something for free and this time she gave me leeks. And these leeks were just screaming to be made into a quiche. From there I added a little of this and a little of that, took away the crust…. The name of this recipe is a little out of control, but the flavor was perfect! If you really want you can add a pie crust, you can, but it was great without it and saves a few calories!

 

 

Applesauce Oatmeal Muffins

I’m a big fan of breakfast. I’ve even been known to be a little grumpy in the morning before I’ve eaten. Breakfast is a little trickier in China because I don’t love the milk here. It’s fine when used in baking or as an ingredient in sauce, but on it’s own and cold – there’s just something weird about it. In an effort to mix-up my morning routine I’ve been on the search for new muffin recipes.

I think I found a winner in these Applesauce Oatmeal Muffins. They are dense and light at the same time with a hint of spice from the cinnamon. I especially love the crunchy oatmeal topping, I knew I would so I automatically doubled it and I’m glad I did and I’m keeping it that way in the recipe below! Oh, and even if sounds a little weird, I really like them with a little pat of cream cheese.:)

 

 

Blackberry and Lemon Muffins

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I can not believe how quickly this last month has gone. I swear it was Sunday and now it’s already Friday again. In fact every night this week I would think, “I need to get a post up tomorrow.” Guess that didn’t work out so well since this is my first post this week. Oops.

The good news is that I am T-minus 21 days to China! Of course, as with every move in my life, I am full blown denial and shut down mode. Denial and shut down mode is when I reach the point of knowing that the move is right around the corner and knowing that there are a bajillion things I need to do and somehow being completely unable to complete any one task. Seriously, I require the assistance of person with the ability snap me back to reality. Lucky for me my sister will be here Saturday to [hopefully] do just that.


In the meantime I have managed to whip up some goodies to share on the blog in the coming weeks. Since it’s Friday, you know I had to share something sweet.

I have a huge soft spot in my heart for muffins. It might be because it’s kind of like eating a cupcake for breakfast. That, and it love a good breakfast on the go. Since I have zero time in my morning for “extras”, a breakfast that I can grab and eat while walking to my car is really ideal. These muffins have a fresh lemon flavor (yay for lemon trees in SoCal backyards!) with bursts of berry goodness. I chopped my blackberries up pretty finely (part of my weird cooked fruit texture aversion) but you could also leave them more chunky, if you’re into that sort of thing. Definitely don’t skimp on the lemon zest because it really brightens them up!


Blackberry and Lemon Muffins

Ingredients
2 1/2 cups all purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Grated zest of 1 small lemon, about a heaping tablespoon
2 large eggs
1 cup sour cream
1 tsp fresh lemon juice
1 cup sugar
8 Tbsp warm melted butter (1 stick)
1 tsp vanilla
1 1/2 cups (about 6 oz) chopped fresh or frozen blackberries*, if frozen defrost and drain liquid

*Yes I realize blackberries are not in season. They just looked so good and I was craving them, so I bought them. You can always use frozen berries and brands like Trader Joe’s are pretty good.

Directions

Preheat oven to 400 degrees. Prepare 2 muffin tins with 18 liners.

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside

In a large glass measuring cup, whisk together the eggs, sour cream, sugar, lemon juice, butter and vanilla.

Add the wet ingredients to the dry ingredients and, using a wooden spoon or rubber spatula, mix together just until evenly combined. Add the blackberries and gently fold into the batter. Careful not to over mix, that can cause tough muffins.

Divide the batter into the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted in the middle comes out clean. Cool in pan for just a few minutes, until the muffins are cool enough to handle and transfer to a wire rack.

Adapted from Simply Recipes