Blueberry and Almond Muffins... An Inspired Lattè Treat!

A pint of the most amazing looking blueberries was just the inspiration I needed to make a delicious "not too sweet" muffins. Blueberries are one of my favorite fruit and they are so good for you! I used whole wheat flour and yogurt to increase the nutrition value and to really lighten up the taste. This recipe made six large and six small muffins, bursting with flavor and lots of blueberries. It is great for breakfast or a coffee time treat.

INGREDIENTS

2 cups Whole Wheat Flour

1 cup Light Brown Sugar

1/2 tsp Cinnamon

1 tsp Baking Soda

1/4 tsp Salt

2 Large Eggs (room temperature)

1 Stick Butter (room temperature)

2 cups Blueberries (Note: One cup in the batter, one cup divided on the top of each muffin)

1 cup Yogurt

1 tsp Almond Extract

1 tsp Vanilla Extract

3/4 cup Sliced Almonds

More Sliced Almonds to sprinkle on top

INSTRUCTIONS

Preheat the oven to 350F.

Prepare muffin tins (Note: I used one large and one small tin) with baking spray or use shortening dusted with flour.

Put the dry ingredients: whole wheat flour, brown sugar, cinnamon, baking soda, and salt into a mixer or food processor. Thoroughly mix the ingredients together.

Add in the eggs, butter, yogurt, almonds, almond extract and vanilla extract.

Mix the ingredients together until smooth and blended.

Add in the sliced almonds and blend for 10 more seconds. (Note: if using a traditional mixer not a food processor chop or grind the sliced almonds into smaller/fine pieces)

Pour mix into a large bowl and gently and carefully fold in one cup of blueberries.

Pour into prepared muffin tins 1/2 - 3/4 of the way full.

Gently place remaining blueberries on top of the batter slightly pressing down to adhere.

Sprinkle sliced almonds on top and bake.

Bake until the muffins are fairly firm when you press lightly at its center and a toothpick inserted in the middle has no wet batter sticking to it, about 25 to 30 minutes. (Keep an eye on them as the small muffins tend to cook faster than the large.)

Remove from the oven and leave on the counter to cool completely.

Once cool transfer on to a serving platter.

The best way to enjoy these Muffins bursting with Blueberries is at room temperature with an espresso or latte!

Expressing Love Through Food!!! ENJOY!!!

Potato and Leek Soup... So Easy and Delicious!

Potato Leek Soup is a timeless and delicious! There is nothing better than a bowl of hearty soup on a chilly day or any day for that matter. It's easy, too! No cream needed, just purée the soup to make it thick and creamy.. It was delicious and it made enough to eat right away and enough to freeze for another brisk fall day. Love Expressed Through Food!

INGREDIENTS

3 Large Leeks

4 tablespoons Butter

4 cups Chicken Stock

2 pounds potatoes (Yukon gold or Russet), peeled and diced

3 Cloves Garlic sliced

1 teaspoon Pink Himalaya Salt

Fresh Ground Pepper

3 or 4 sprigs Fresh Thyme

2 Bay Leaves

1/4 cup chopped Fresh Parsley

INSTRUCTIONS

Clean and cut the leeks. Cut off the roots and tough dark green tops of the leeks and cut in half lengthwise. Rinse under cold water to remove any dirt trapped in between the layers of the leeks. You can also soak in a cold water bath until ready to use.

Peel the potatoes and dice into 1/2 inch pieces.

Melt butter on medium heat in a thick-bottomed pot or dutch oven. Add the chopped leeks, stir to coat. Add salt, reduce heat to low and cook until leeks are soft about 10 minutes.

Add garlic and cook for 2 minutes more until garlic is fragrant. Check to make sure the leeks are not browning just soft.

Add the diced potatoes, bay leaves, thyme and chicken stock. Increase the heat to medium high and bring soup to a simmer (do not boil). Reduce heat to low allow the soup to simmer and cook for 30 minutes or until the potatoes are tender.

Remove and discard the bay leaves and thyme sprigs.

Use an immersion blender or standing blender to blend the soup into a smooth texture. If you don't have an immersion blender it's time to invest in one! (Note: if you're using a standing blender, purée the soup in a little at a time in batches.)

Taste and adjust salt and pepper to your liking.

Ladle into warm soup bowls and sprinkle with fresh chopped parsley. ENJOY!

#soup #potatoleeksoup #simpledelicioussoup

Banana and Almond Cake or Muffins... An Inspired Treat!

We all have had very overripe bananas destined for the trash. Don't throw them out either freeze them for use later or make a delicious "not too sweet" banana cake or muffins.

I happened to have three very ripe brown bananas. I don't like very banana tasting bread or cake, this recipe really lightens up the taste it is a great breakfast or coffee time treat.

INGREDIENTS

2 cups Whole Wheat Flour

3/4 cup Light Brown Sugar

1/2 tsp Cinnamon

1 tsp Baking Soda

1/4 tsp Salt

2 Large Eggs (room temperature)

1 Stick Butter (room temperature)

2 cups very ripe Bananas (about 3 bananas)

1/3 cup Yogurt

1 tsp Almond Extract

1 tsp Vanilla Extract

3/4 cup Sliced Almonds

More Sliced Almonds to sprinkle on top

INSTRUCTIONS

Preheat the oven to 350F.

Prepare a baking pan and or muffin tin with baking spray or use shortening dusted with flour.

Put the dry ingredients: whole wheat flour, brown sugar, cinnamon, baking soda, and salt into a mixer or food processor. Thoroughly mix the ingredients together.

Add in the eggs, butter, yogurt, bananas, nuts, almond extract and vanilla extract.

Mix the ingredients together until smooth and blended.

Add in the sliced almonds and blend for 10 seconds.

Pour into prepared pan 1/2 - 3/4 of the way full. I filled one pan and three muffins of a large six muffin tin.

Sprinkle sliced almonds on top and bake.

Bake until the cake is fairly firm when you press lightly at its center and a toothpick inserted in the middle has no wet batter sticking to it, about 45 to 50 minutes for Cake, 35 - 40 minutes for Muffins. Remove from the oven and leave on the counter to cool completely. Once cool invert on to a serving platter.

The best way to enjoy this is at room temperature with an espresso or latte!

ENJOY!!!