#2,714: Strawberry-Rhubarb Crumble Muffins

I'm super late in posting this recipe because I kept forgetting to get rhubarb to make these muffins!  This was the monthly muffin recipe from Food Network for MAY!   So my kids were a little scared to try this, so I told them it was just strawberry muffins.  One of the smarty pants though either read the recipe on the fridge or saw me cutting up rhubarb because she outed me to the other two.  That didn't seem to matter though because they all loved these muffins!  I got 12 regular size muffins and 9 mini muffins out of the recipe with a whole lot of sugar-oat crumb topping leftover (so I froze it to use on another recipe...rhubarb bread maybe?).  

3/4 cup rolled oats

1/2 cup packed light brown sugar

1/2 cup all-purpose flour

1/4 teaspoon salt

5 tablespoons cold unsalted butter, cut into pieces

1 cup 1/2-inch pieces rhubarb (1 stalk)

2/3 cup chopped strawberries

3/4 cup plus 1 tablespoon granulated sugar

2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

2/3 cup milk

6 tablespoons unsalted butter, melted and cooled slightly

1 tablespoon fresh lemon juice

Confectioners' sugar, for dusting (I omitted) 

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside.

Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture.

Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar (I omitted this step...it doesn't need it!).

#2,703: Homemade Iced Latte

As much as I love a good latte, this time of year, I love a COLD latte even more!  This has been my go-to drink for several weeks now! 

1 cup ice

4 oz espresso (I make my coffee with 2 cups of water to 3 tbsp of ground coffee)1/2 cup milk (I prefer 1%)

Sweetener of choice (I use stevia packets)

Fill a tall glass with ice. Add espresso. Pour milk and sweetener of choice, if desired, into a mason jar. Seal the lid tightly.  Shake vigorously for 30-60 seconds. Pour milk and foam into the glass. Enjoy.

#2,702: Banana Zucchini Chocolate Chip Muffins

These muffins are light and fluffy, and another way I can sneak in a veggie into my kids!  Although if there are any longer strings of zucchini Matthew will pick them out!  The kids enjoyed eating these for breakfast, so I would definitely make this again for my crew.  Although I think my kids would eat anything they see a chocolate chip added into! 

2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)

1/2 cup mashed ripe banana (1 used 2 bananas)

1/4 cup melted and cooled coconut oil, very light olive oil, or canola oil

1/4 cup honey

1/4 cup brown sugar, light or dark

1 teaspoon pure vanilla extract

2 large eggs, at room temperature

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder 

1/2 teaspoon kosher salt

2 cups white whole wheat flour (I used all purpose)

1/3 cup semi-sweet chocolate chips, mini or regular 

Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.

Grate the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature.

In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs, then beat again until combined.

Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.

Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then place them on a wire rack to cool completely.

#2,701: Mexican Rice with Poached Eggs

My family  really loves this super easy mexican rice recipe.  I've already made it THREE times now!  I have been making it mostly in my Instant Pot because I love cooking rice in the Instant Pot!  It's so easy to make.  My family personally loves eating these with the cheese sprinkled on top, some sour cream, and then scooping it up with tortilla chips (like nachos).  I'm sure this will be on our menu again within the next 2 weeks!  Personally, I'm the only one eating this with a poached eggs, which I didn't think I would like, but I actually really enjoy it with it added on top.  It's so good! 

1 pound bulk spicy pork sausage (I use mild)

1 medium onion, diced

1 medium sweet red pepper, diced (I've used both red and green interchangeably)

1 to 2 seeded jalapeno peppers, minced

2 garlic cloves, minced

1 tablespoon beef base (I use 2 beef boullion cubes)

2 tsp ground cumin (I used 1 package mild taco seasoning instead)

1 tsp pepper (I omitted)

1 cup uncooked long grain rice

2 cups water (I use 1 cup of water for the Instant Pot)

6 large eggs

1 cup shredded sharp cheddar cheese

Warm corn or flour tortillas (6 inches)

Directions for Stove top: 

In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper.

Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm.

Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. Serve with warm tortillas. Yield: 6 servings.

Directions for Instant Pot

I prefer to cook my sausage on the stove top (personal preference, but you could definitely cook it right in the Instant Pot!)

Either on the stovetop or in the Instant Pot (saute setting), cook sausage, crumbling meat, with onion until meat is no longer pink; drain if desired (I do not). Add garlic; cook 1 minute longer. Stir in taco seasoning (or cumin and black pepper if you are not using taco seasoning).

To your Instant Pot (if you aren't already cooking your meat in it) add the cooked and seasoned meat.  Add rice, diced bell peppers, beef bouillon, and jalapeno. Pour in 1 cup of water. Cover and use manual pressure cook setting on high for 4 minutes.  When done, let the pressure out with a natural release until the stopper drops (if it hasn't dropped at 18 minutes, I let the rest of the pressure out and then open it).  

Open and stir everything together.  Pour the mixture onto a serving platter and top with shredded cheese and poached eggs (see below for poaching instructions). 

Poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. 

#2,700: Banana Bread Muffins

Here's another way to use up those over-ripe bananas sitting on your counter.  These banana bread muffins are super easy to whip together, and my kids loved them!  It tastes just like banana bread, but it's already pre-portioned for us for breakfast, and I don't have to wait almost an hour for it to cook!  

1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

3 medium to large very ripe bananas

1/2 cup unsalted butter melted and cooled

3/4 cup packed light or dark brown sugar

2 large eggs lightly beaten

1 teaspoon vanilla extract

Preheat oven to 400 degrees F.  Prepare a muffin pan with 12 muffin liners.

In a large bowl, mash bananas until only small chunks remain. Add in melted (and cooled) butter and brown sugar and stir until well combined. Stir in beaten eggs and vanilla and stir until combined.

In a separate bowl combine flour, baking soda, baking powder and salt, stir to combine.

Combine wet and dry mixture until just combined. Do not over-mix. 

Divide batter between 12 muffin cups.  Place in oven and immediately reduce the oven temperature to 350 degrees F. Bake for approximately 20 minutes or until a toothpick inserted into the center of a muffin comes out clean, and tops are turning golden brown.

Remove from oven and allow to cool for five minutes.