Search

monday mommas

Month

February 2016

Blueberry Avocado Muffins

unnamed

Sent by Diana Vu Trong

Ingredients

Muffin Ingredients

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon (optional)
  • 1 ripe avocado, seeded and peeled
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 egg
  • 1 cup Greek yogurt

Streusel Topping Ingredients

  • 2 Tbsp. melted butter, slightly cooled
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1/4 cup raw sugar

Instructions

To Make the Muffins

Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.

In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon (optional). In a separate electric mixer mixing bowl, add avocado and beat on medium speed until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined. Add vanilla and yogurt, beating until just combined. Add half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in blueberries by hand. Spoon batter (or use a cookie scoop) into prepared muffin cups, and sprinkle with streusel topping. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing.

To Make the Streusel Topping

Whisk together all ingredients until combined and mixture is crumbly.

Notes

Here is the recipe!  I subbed applesauce for greek yogurt and I used the frozen tri-berry mix from Costco.  I think it’s a tad sweet so you can either cut the sugar in the muffin or leave out the streusel topping.

 

Source

http://www.gimmesomeoven.com/blueberry-avocado-muffins/

 

Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

6edc9790-57d4-4df0-ba0e-17fa3aca510e--Crockpot-Brown-Sugar-and-Balsamic-Glazed-Pork-Tenderloin2

Sent by Melissa Revenaugh

Ingredients

  • teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • clove garlic, crushed
  • 1/2 cup water
  • pounds pork tenderloin
  • 1/2 cup brown sugar
  • tablespoon cornstarch
  • 1/4 cup balsamic vinegar
  • 1/2 cup water
  • tablespoons soy sauce

 

Instructions

Mix together the seasonings : sage, salt, pepper and garlic, and rub over the tenderloin.

Place 1/2 cup water in slow cooker, followed by the tenderloin, and cook on low for 6 to 8 hours.

1 hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan : brown sugar, cornstarch, balsamic vinegar, water, and soy sauce.

Heat over medium and stir until mixture thickens, about 4 minutes.

Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.

Serve with remaining glaze on the side.

 

Source

http://food52.com/recipes/22841-crockpot-brown-sugar-balsamic-glazed-pork-tenderloin

 

 

Blog at WordPress.com.

Up ↑