Muffins and Tea

I was in a cooking, baking and dessert making frenzy this weekend.  Do you

ever have one of those weekends when all you just want to stay home and cook?

Well I did.  

On Saturday I went to HEB to do my weekly shopping.  I really don't like to

shop for groceries so I make a big list and go once a week only.  I grab the list

and do my best to power shop and get back home asap.  I was watching the

Pioneer Woman on the Food Network one day and heard her say that she

does not like to shop for groceries.  Ah ... I felt vindicated :-)  Getting back

to my story, after I rushed home and unpacked all of the groceries, I started

cooking.  I made a big pot of turkey and white bean chili.  When I served

it later that evening I garnished each bowl with a  few squirts of fresh lime 

juice, some chopped scallions, a dab of sour cream, chopped avocado and

some cilantro.   

I woke up quite early on Sunday morning and made a batch of mixed berry

and lemon muffins.  The addition of some lemon peel gives the muffins 

that little something special.  I am sharing the recipe below.

After I baked the muffins I threw together an easy banana pudding for dessert

for Sunday dinner.  I usually do not make dessert, but I had three ripe bananas

and I was just in the mood.  

After all that food this weekend, this morning I only had raisin bran with 

skim milk and a cup of green tea.  It sure was fun indulging this weekend though!

Mixed Berry Lemon Muffins

Preheat oven to 400 degrees

In a large bowl add:

1 1/2 cups all purpose flour

3/4 cup sugar

2 teaspoon baking powder

1/2 teaspoon salt

zest of 1 lemon

In smaller bowl add:

1/3 cup butter ~ melted and cooled

1 egg

1/2 cup plain yoghurt

1 teaspoon vanilla

1 cup fresh or frozen (thawed) mixed berries

Line or grease muffin tins.  Add egg yoghurt and vanilla to 

cooled butter and whisk til combined.  Add the wet ingredients

to the dry flour mixture and then gently fold in the berries.

Bake 20-25 minutes until tops are golden and a toothpick

comes out cleanly.  Let cool a bit before serving.

I adapted this recipe from The Baker Upstairs

And I am joining these parties ~

Tweak It Tuesday

Inspire Me

Big Texas Hugs,

Susan and Bentley