blueberry mascarpone muffins.

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very very moist muffins (<< apologies).

i'm into it.

blueberry muffins are such a classic. i crave them all the time. especially the boxed ones with the funny little bluebs that come in a can. 

glad i tried these with mascarpone. and used coconut oil. and plenty o butter. so they are moiiiiiist, y'all!

i didn't use muffin liners in the pan just to see how it would go. it was okay. i would recommend using the liners because they really help them keep their shape and solidify quicker when they cool down. 

i guess one could just call this the "rustic" lewk. 

i also added two layers of buttery streusel topping. one before baking and one layer added with about 5 minutes left in the bake. it seemed like the bottom layer got kinda crisp, and the top layer was sweet and crumbly and textural. yum.

^ while yellow kitchen is quite joyful, is awful for food photography. lol. 

aside from muffin talk, i saw both demi lovato and sheryl crow in concert this week and it was the most summery fun. love those ladieeeeees. 

Blueberry Mascarpone Muffins

Makes 12 muffins

Total Time: 40 minutes

Ingredients:

  • 1 1/2 cups fresh blueberries
  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 cup granulated sugar
  • 1/4 tsp. fine sea salt
  • 8 oz. mascarpone cheese
  • 3/4 cup milk
  • 1 egg
  • 1/4 cup coconut oil, melted & cooled
  • 1 tsp. vanilla
  • 4 TB. unsalted butter, melted & cooled

Streusel Topping:

  • 1/3 cup flour
  • 1/3 cup brown sugar
  • 1/2 tsp. cinnamon
  • 3 TB cold unsalted butter, cubed

Instructions- 

Preheat oven to 350 degrees F and either spray a muffin tin with cooking spray or line with muffin liners.

In a large bowl, add all the dry ingredients. In a medium bowl, whisk the egg & milk together. Add the melted coconut oil and vanilla and stir. Fold in the mascarpone.  Add the wet ingredients to the dry ingredients bowl and fold the batter until roughly combined. Drizzle the melted butter over the batter and mix slightly. Gently fold in the fresh blueberries.

Scoop the batter into the prepared muffin tin so that each cup is about 2/3 full. For the streusel topping, combine flour sugar and cinnamon in a small bowl and use your hands to bring the cold cubed butter together with the mixture until it becomes shaggy and crumbly. Sprinkle a layer of crumbles on top of the muffin batter, setting some streusel aside. 

Bake for 15 minutes, remove from oven and sprinkle the remaining streusel topping on top of the muffins. Bake for 5 more minutes. Test the muffins with a toothpick to see if it comes out clean.

If you're not using muffin liners, allow the muffins to cool almost all the way in the pan. If using liners, allow them to cool slightly and then turn out onto a cooling rack. 

Serve! Store covered or in an airtight container at room temperature. 

 

qp

cucumber, peach & prosciutto summer salad.

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it's the cantaloupe + prosciutto combo for people who don't actually really like cantaloupe.

hey, we want that delightful juicy summer fruit + thin, salty, chewy meat flavor profile, too!!

enter the yellow peach. plus thin lightly marinated cucumber ribbons and a bunch of other tasty morsels atop.

this little summer salad is so so freshhhh, crisp, juicy and so flavorful.

sometimes when it's hot out you just want something cold and crunchy and easyyyyyy. but you demand flavor as well!

this comes together in under 15 minutes and satisfies all of those thangs!

my personal food critic peter really really enjoyed it too. this is key.

you quickly marinate your cucumber ribbons in a bit of white vinegar, pinches of salt, pepper & red chili flakes. while that's chilling in the fridge, slice and blanch your red onions. slice the peach and gather the rest of the ingredients. 

build the salad with the cold cucumbers, peach slices, prosciutto, red onion, cherry tomatoes, feta crumbles and torn fresh mint!

sorry bout it, cantaloupe. peach + prosciutto just does it betta. 

 

Cucumber, Peach & Prosciutto Summer Salad

Serves 2

Time: 15 minutes

Ingredients:

  • 1 large cucumber, mandoline sliced into very thin ribbons

  • 1/4 cup white vinegar

  • pinch of salt, pepper & crushed red chili flakes

  • 1 yellow peach, sliced

  • 1/3 cup red onion slices, blanched

  • 4-6 slices prosciutto

  • handful of cherry tomatoes

  • 1/4 cup feta cheese crumbles

  • fresh mint, torn

Instructions-

Slice the cucumber long-ways into very thin ribbons. I recommend using a mandoline to make them consistent and very thin (be careful not to cut your fingers!!). Place the ribbons in a bowl and add the white vinegar with a pinch of salt, black pepper and red chili flakes. Toss and refrigerate while you prepare the rest of the ingredients.

Heat several cups of hot water to boil. Slice the red onion and add to a strainer and set in the sink. Pour the boiling water over the onions to blanch. Rinse with cold water and drain. 

Slice the peach and tomatoes.

Remove chilled and lightly marinated cucumber ribbons from the fridge and begin assembling the salad using the cucumbers as the base. Add sliced peaches, torn prosciutto, blanched red onion slices, cherry tomatoes, feta crumbles and fresh mint. 

Enjoy!

 

 

qp