What a busy week! I was able to make two of my favorite recipes in one week :) To start off I made my absolute favorite recipe for Blueberry Muffins courtesy of Alton Brown. He uses greek yogurt in the muffins that gives them a great texture and unique taste. The recipe is so good that I barely made an changes to it.
Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- Heavy pinch salt
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 egg
- 1 cup yogurt
- 1 1/2 cups fresh blueberries
- Vegetable spray, for the muffin tins
Directions
Preheat oven to 380 degrees F.
In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
Spoon the mixture into a greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.
These are probably my all-time favorite breakfast food. My mom made them for me when I was in high school and I immediately adapted her recipe. Traditionally they are made in a 9x13 baking pan, but it was always a pain for me to scrape the bottom of the pan and have enough for everyone who wanted some so I started making them in muffin cups!
Bacon Cheese Pull-Aparts
- 6 eggs
- 1/3 cup milk
- 2 cans Grands flaky layers refrigerated biscuits
- 2 pkg. bacon bit pieces
- 2 cups shredded cheddar cheese
- 2/3 cup finely chopped green onions - green & white parts (about 6 medium)
Preheat oven to 350º. Spray paper muffin cups of a standard size muffin pan with non-stick cooking spray. In large bowl, beat eggs and milk together with a wire whisk until smooth. Separate dough into 16 biscuits, cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Place two of the covered biscuit quarters in each muffin cup. Bake at 350º for 15 - 20 minutes or until golden brown. Enjoy!
I also took the time to make some vegetarian ones for my veggie friends. I just mixed everything without the bacon.
In other busy news here's a small week review of other things I did:
That little dude is Theodore, I got to play with him on Friday night at my friends party!! He's the cutest. I tried to steal him at the end of the night, but my friend chased me down. On Valentine's Day I headed up to the Starbuck's I worked at for almost two years and was greeted with an amazing cupcake from my ex-coworker. I really do love that Starbucks crew, they are the best. Also my fish, Bert, was diagnosed with a yellow bubble thing on his tail. I honestly have no clue what it is, but it seems to have subsided for the moment. Lastly Sara and I had a brilliant DRUNK KITCHEN last Friday, It was incredible. It was also my Valentine's Dinner for my best friend in the world! There was a loooooot of alcohol and I woke up to caring for a friend who drank waaaay too much with us. House rules state, if you wake up with a hangover I will make you breakfast, which was eaten in my bed.... Thanks for that one....
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