Mixed Berry Muffins

Yield: 11 muffins

3/4 cup coconut oil, melted

1/2 cup brown sugar

1/4 cup maple syrup

1/4 cup yogurt (or sour cream)

2 eggs

1 1/2 tsp vanilla extract

2 cups flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 1/2 cups frozen mixed berries

1. Preheat the oven to 400F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the coconut oil, brown sugar, maple syrup, yogurt, eggs, and vanilla until smooth.

3. Add the flour, baking powder, baking soda, and salt. Stir to form a soft dough.

4. Thaw the berries. Microwave frozen berries for one minute. Transfer to a fine mesh strainer. Gently rinse with warm water to wash off the excess colored juices. Tap the side of the strainer to get even more water out. You’ll be left with about 3/4 cups of thawed berries.

5. Gently fold the berries into the batter.

6. Divide the batter between 10-11 muffin cups.

7. Optional: Top with a spoonful of turbinado sugar.

8. Bake for 15 to 20 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://pinchofyum.com/mixed-berry-muffins-with-sugary-tops

Sour Cream Coffee Cake

Yield: 1 8x8 cake

1 1/3 cups flour

2 tsp baking powder

1/2 tsp baking soda

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1 tsp vanilla

1 cup sour cream

1/4 cup brown sugar

1 tbsp cinnamon

1. Preheat the oven to 350°F. Grease an 8-inch square baking pan.

2. In a bowl, mix together the flour, baking powder, and baking soda.

3. In another bowl, cream the butter and granulated sugar together.

4. To this, add the eggs and vanilla.

5. Add the dry ingredients to the creamed mixture alternatively with the sour cream. Combine lightly after each addition.

6. Spoon half the batter into prepared baking pan.

7. In a small bowl, combine brown sugar and cinnamon. Sprinkle half over the batter.

8. Cover with remaining batter and then sprinkle with remaining topping.

9. Bake in preheated oven for 35 minutes, or until tester comes out clean.

(black recipe box)

Blueberry Muffins

Yield: 12 muffins

Muffins:

1 3/4 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup granulated sugar

1/4 cup brown sugar

2 eggs, at room temperature

1/2 cup sour cream (or yogurt)

1 tsp vanilla extract

1/4 cup milk

1 cup blueberries, fresh or frozen

Streusel Topping:

1/3 cup brown sugar

1/4 cup walnuts, chopped

1 tsp cinnamon

1. Preheat oven to 400°F. Spray a 12-count muffin pan with nonstick spray or use muffin liners.

2. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.

3. In a separate bowl, place the butter, granulated sugar, and brown sugar. Using a handheld or stand mixer, beat on high speed until smooth and creamy, about 2 minutes.

4. On medium speed, add the eggs one at a time, beating well after each addition.

5. Add in the sour cream and vanilla extract on medium speed until combined.

6. On low speed, add the dry ingredients and milk into the wet ingredients and beat until combined.

7. Using a spatula, gently fold in the blueberries.

8. Spoon the batter into liners, filling them all the way to the top.

9. In a small bowl, mix all of the streusel ingredients together. Top each muffin with streusel.>

10. Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F and bake for an additional 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.

11 . Let cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

https://sallysbakingaddiction.com/blueberry-muffins/

Avocado Aioli

Yield: 1 1/2 cups

2 avocados

1/2 cup sour cream

2 tbsp basil, chopped

1 tbsp garlic, minced

2 tbsp lemon juice

2 tbsp lime juice

1 serrano chile or jalapeño, minced

1 small shallot, minced

salt and pepper

1. In a medium bowl, coarsely mash the avocados with a fork.

2. Fold in remaining ingredients.

https://www.foodandwine.com/recipes/avocado-aioli