Cuisine Eric

There's nothing so comforting - and soft - as a warm banana blueberry muffin in the morning! I offer this for my third in the 'soft food' series. Beside scrambled eggs which are a soft staple around here, these can kick your morning up a notch. Dry ingredients: 2-1/4 cups all purpose flour 1-1/2 tsp baking powder 1/2 tsp baking soda Wet ingredients: 2 eggs 1/2 cup plain Greek Yogurt (I used whole fat) 1/4 cup whole milk 4 Tbsp butter, melted 3/4 cup sugar 2 tsp vanilla extract 1 banana, finely diced, 1/4 inch 3/4 cup small wild blueberries (I thawed Trader Joe’s frozen) Coarse Turbinado sugar for topping Preheat oven to 375F. Whisk together the dry ingredients in a medium mixing bowl. Beat together the wet ingredients in a mixer’s bowl.  Mix in the dry ingredients. The batter will be very stiff and sticky.  Fold in the banana with a spatula.    Then gently fold in the blueberries. Spoon batter into 12 muffin cups - I used lightly oil-sprayed silicone.   Top each...

Ever over-buy blueberries?  A good problem I am happy to resolve.  Try blueberry bread - a great breakfast and snack treat - not too sweet and full of antioxidants! Dry ingredients: 1-1/2 cups all purpose white flour 1/2 cup whole wheat flour 1/4 tsp salt 2 tsp baking powder 1/2 tsp baking soda 1/4 cup brown sugar Wet ingredients: 2 large eggs 1/2 cup milk 1/2 cup Greek yogurt 3/4 cup good real mayonnaise 2 cups fresh blueberries Preheat oven to 350F. Whisk together the dry ingredients in a medium bowl.   Whisk together the wet ingredients in a larger bowl. Grease a 9x5-inch loaf pan; optional - I also sprinkle with coarse corn meal. Turn the dry ingredients into the wet. Add the blueberries.   Fold the batter together gently - it will be rather firm, sticky and dense - not a wet, moist batter at all.   Transfer batter to the loaf pan and spread evenly - it should fill about half the pan.   Bake about 40 mins until golden brown.   The internal temperat...