Recently I shared with you the wonderful things growing in my garden. As I write this a steady rain is pouring down on these lovely plants and I swear I can see them growing taller as they soak up the life giving water.
When I bought the lemon-verbena plant I wasn’t sure what I would use it for, but I found a recipe for Lemon-Verbena Blueberry muffins. I whipped up a batch over the weekend and took them to work to share. They may not look very pretty, but they are tasty. I think in my next batch I might add a splash of lemon juice and a tad more milk. These were more crumbly, like a scone than moist like a muffin.
Last night, worried that my first tomatoes might go bad before I had a chance to cook them up, I decided to make some bruschetta. I was going to take it to work to share on crackers, but once I mixed it up and arranged a plate for the photo, I couldn’t resist eating. Made for a refreshing dinner.
In a few days I will be visiting with my great-aunt who makes some of the best southern country cooking I know. I am looking forward to swapping recipes with her. Be sure to check back to see what I learn from her. In the meantime, below is the recipe for the Lemon-Verbena Blueberry muffins.
- 1 egg
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/3 cup white sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup chopped fresh lemon verbena
- 1/4 cup cold butter
- 1 cup fresh blueberries
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line pan with paper muffin liners. Whisk together the egg, milk, and vanilla extract until smooth; set aside.
- Place the flour, sugar, baking powder, salt, and lemon verbena into a food processor. Pulse until the lemon verbena has been finely chopped. Add the butter, and pulse quickly until finely chopped. Pour the flour mixture into a mixing bowl, and stir in the blueberries. Pour in the milk mixture, and stir until just moistened. Fill the prepared muffin cups 3/4 full.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Allow to cool before serving.
Would you be willing to share your brushetta recipe
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Bruschetta is really quite simple.
INGREDIENTS:
1/4 French baguette, cut into 1/2 inch
thick circles
2 plum tomatoes, diced
1/4 cup chopped fresh basil
1/8 red onion, minced
freshly ground black pepper
3/4 clove garlic
DIRECTIONS:
You have scaled this recipe’s ingredients to yield a new amount (4). The
directions below still refer to the original recipe yield (16).
1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine tomato, basil, and red onion in a small mixing bowl; stir well.
Season with freshly ground black pepper. Set aside.
3. Arrange bread on a baking sheet. Place in oven, and bake until well toasted,
approximately 5 minutes.
4. Remove bread from oven, and transfer to a large serving platter. Let bread
cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast
should glisten with the garlic. Spoon the tomato mixture generously onto
each slice, and serve
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This look all soooo good, am hungry now. 🙂
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