Recipe: Lemon Poppy Seed Muffins with Blackberries

I love summer fruit. The stone fruits are amazing…yes. Blackberries though…they are my very very favorite.

Our neighbor has a blackberry bush that crawls over our fence. I have been eyeing the budding fruit for weeks, and the time finally came on Friday to pick a few! Now…besides just popping them like candy, what could I make with these?!?!

Just a few days prior, another neighbor brought over several lemons from her yard. When I saw them on the counter, the decision was made! Using this recipe for inspiration, I give you…

Lemon Poppy Seed Muffins with Blackberries

Makes about a dozen muffins

Ingredients:

2 cups whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup oil (I used coconut oil)
1/2 cup organic honey
1 cup whole fat plain yogurt
1 tbsp lemon zest
1 tbsp lemon juice
1 tbsp poppy seeds
24-36 blackberries depending on preference

Directions:

Preheat the oven to 375, and prepare a muffin pan with olive oil spray or muffin cups.

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds. Set aside.

2. In a large bowl, lightly beat the egg with a whisk. Add the oil, honey, yogurt, lemon zest and lemon juice and whisk together.

3. Add the flour mixture to the egg mixture and stir just until combined.

4. Fill the muffin cups half full, then add 2 to 3 blackberries depending on preference. Cover the blackberries with additional batter until almost full.

5. Cook 16-18 minutes, or until a toothpick comes out clean. Cool on a wire rack.

6. Enjoy the flavor explosion.

Image

Optionally, you can drizzle with a honey-lemon juice-powdered sugar concoction. I just added enough of each item until it tasted amazing, then I spread a thin layer over the top.

Despite having made these yesterday, they are all gone.

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Cookapalooza

There is something about pressure that makes me react. I am best in the space between the very last minute, and a deadline. I was always the kid that did not do homework until the night before it was due. You would have thought that the many long nights would have taught me to plan better.

I knew about my impending four day conference for months. As the days drew near, I began to make lists of the many things that needed to be accomplished prior to getting on that plane. While I started on the laundry and packing, and other tasks, I left the cooking for the Sunday before I left. It was a LONG day, but it made me feel like there were solid options available for my boys to eat while I was gone.

Here is what was made and the links to the recipes used.

  • Refried beans that cooked overnight Sat night, and were ready first thing in the morning.  Used the beans in the burritos below, and put some in the freezer.
  • Chicken in the crock pot used for burritos
  • Another batch of granola (Some for home and some to bring with me on the trip)
  • Zucchini muffins For the freezer
  • Whole wheat waffles Divided into quarters and put in the freezer
  • Chicken Enchilada soup Put in quart ziplock freezer bags.  Uh…make this people.  Delish!  Just a few changes made to the recipe though, mainly because of what I had on hand.  I used three potatoes and one sweet potato.  I used cannellini beans for the white beans, and I used a homemade taco seasoning.  SO much cheaper than store bought, and I know what it contains.  Also, skip the transfer-to-a-blender step, and use an immersion blender.
  • Quinoa bites  These turned out SO fabulous, and all three boys really like them.  How cute are they?!?!

quinoabites

Sadly, there was one notable epic fail.  I was very excited to try out my new tortilla press and cast iron skillet for making whole wheat tortillas.  I did something so, so wrong.  It could have been that I added too much oil, or that I let them sit out too long before cooking, but they were hard, and stiff, and greasy.  Booo.  I am determined to make them again, so stay tuned for stories of success next time.

I was feeling quite accomplished, until the time came to clean.  Ugh.  No thanks….

mess

After all of the cooking (and cleaning) was done for the day, we had broiled scallops and Parmesan Zucchini for dinner in an effort to cook up the remaining fresh items from the farmers market trip the day before.  Both items were amazing and required almost no additional cleaning!

In the days before I left, I cooked up some chicken breast for the boys, assembled the burritos using the chicken above, and set aside several food items to take on my trip.

I have been here in Salt Lake City for two full days. Man…sure is HARD to eat clean while away from home.  I did bring a few things that work for breakfast, and there are some good fruit options for lunch.  Dinner has been a real challenge.

Heading home Sunday afternoon, where the week and menu planning begins again.  Cannot wait to hug those men of mine, and to fire up Juicy.

Tostada!

Last night, we stumbled upon a winner.  It came together fairly quickly with items on hand.

Tostada

We layered the ingredients in the following order; although, it would be just as delish in any combination.

  • Whole corn tortilla, broiled for about 3 minutes on each side until crispy
  • Shredded lettuce
  • Chicken – We used the remainder of the chicken cooked in the crock pot a few nights back
  • Black beans
  • Corn
  • Shredded cheese
  • Avocado
  • Sour cream

Really good, and it will most likely be something we have a few more times over the summer.