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It’s vacation in a bite…
Preheat your oven to 400ºF. Fill a muffin pan with paper liners and set aside.
In a large bowl mix together the flour, baking powder, baking soda, and salt. Set aside.
In a small bowl mix together the finely chopped mint (keep chopping until it is little flakes) and the sugar.
In a mixing bowl, beat together the eggs, sour cream, milk, butter, vanilla and mint+sugar mixture on medium speed.
Slowly add the flour mixture to the wet ingredients, a third at a time. Be sure to scrape down the sides of the bowl between each addition. You don’t want to overmix the batter, so mix until the flour is just incorporated – the batter will be lumpy. That’s okay.
Using a rubber spatula, gently fold in the blackberries.
Spoon the batter into the muffin liners, filling each to about 3/4 full.
Bake for about 18-20 minutes, until golden brown and when poked a toothpick comes out clean. Let cook in the pan for 2 minutes and then transfer to a wire rack to finish cooling.
In a small bowl mix together the confectioners sugar, lime zest, lime juice, and milk. Let sit for 3-5 minutes to set. Place the cooled muffins on a wire rack set on a baking sheet to catch the extra glaze. Then using a spoon lightly drizzle the glaze over the muffins.
(Muffin base recipe adapted from Simply Recipes)
This Low Fat Banana, Date & Nut Bread may be low on fat, but it’s not low on flavor! It’s perfect to enjoy with that morning tea or coffee. This recipe makes two loaves, one to eat now, and one to put in the freezer to enjoy later.
Better than Starbucks makes!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!