Berry Surprise Mini Muffins

I don't think I have introduced you to my blogging friend Jessica before, and it's time you all meet her! Jessica blogs at Barefoot by the Sea, and she is an absolute delight. I can't be sure when we met out here in blog land, but it's been several years for sure. I hope some day our paths will cross so we can meet in person. 

Besides having two delightful young girls, Jessica stays busy with lots of crafting and healthy eating. She shares my love of Trader Joes, but lives a whole lot closer to one than I do! So, drop over and check out her blog, you'll be glad you did.

In the mean time, I have to share one of Jessica's recipes with you that I have made several times. These cute little muffins are so easy, and relatively healthy. I have made them with all all-purpose flour, or as I am showing you here, with half whole wheat flour. Up until today, I have always used my own homemade preserves for the filling. I need to make another batch of jam, so in the mean time I used a jam with no added sugar in an effort to keep these on the healthy side. 

The first time I made these, they were for a road trip. They were perfect to have on hand when you need that little something to hold you over until your next meal, and you want to avoid a bag of chips or a gas station cheeseburger. Not saying I ever eat those, but sometimes you just have to do what you have to do to get by! 

Berry Surprise Mini Muffins

1/4 cup butter, melted
1/2 cup sugar
3/4 tsp nutmeg
1 tsp cinnamon
1/2 cup almond milk

• 1 teaspoon baking powder
• 1/2 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/4 - 1/3 cup your favorite berry jam
• 
  

Preheat oven to 375 degrees.  Lightly spray mini muffin pan with non-stick spray. 

In medium bowl, mix melted butter, sugar, cinnamon, and nutmeg until combined. Add milk, stir well. Add baking powder and flour, mixing only until combined.  

Fill each mini muffin cup about half full. Smooth each cup with back of spoon (or your finger) and make a little indent in the batter.  Top with about 1/4 teaspoon of jam. Top each muffin with just enough batter to seal the jam in. 

Bake for 18 to 20 minutes, or until light golden.

Yield: 18 - 24 muffins

Source: Barefoot by the Sea

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Fresh Tomatillo Salsa

I love when I find a new blogger and immediately fall in love with their recipes and flavor choices. This happened several months ago when I "met" Jessica at Oregon Transplant. I have been lovin' on her blog, and her recipes! She even inspired me to try a new food. Tomatillos.  Guess what? I love them! It took me a while to find a decent tomatillo living in this area, but ever since I did, 

I am hooked!

I tend to not do a lot of grocery shopping at Walmart, but that is where I found the best selection of tomatillos. I found some at a large grocery store I enjoy shopping at when in town, but I didn't feel that they were of the best quality. I am glad I thought to check at Walmart because they were definitely better! No compensation here at all to Walmart, just a shopping tip to help anyone who may be in a more rural setting like I am. Another thing that I liked since I had never even seen a tomatillo before was that Walmart had "tips" above the bin of the veggie telling you how to buy the best ones. How cool is that? Here is a link to a site with some info on tomatillos for anyone else that is new to them.

I knew I had to share this recipe with you when I realized I had served this the last couple times we had company. Then last week my mom was asked if I had this recipe on the blog yet! Oops... Time to share!

This Fresh Tomatillo Salsa is so easy to prepare. It's light refreshing flavor is especially perfect for hot summer nights when you don't want a heavy meal. Chips and salsa anyone?

Fresh Tomatillo Salsa

8-9 fresh tomatillos, Husks removed, cleaned, and chopped

1 fresh jalapeno, deseeded, deveined, and chopped (more if you want spicier)

2 cloves garlic

1 handful fresh cilantro

1 medium onion, chopped

2 Tbsp fresh squeezed lime juice

1 - 2 tsp salt

Place all ingredients in food processor.  Pulse until desired consistency is reached. Taste, and add more salt if necessary.  Enjoy immediately or store in airtight container in refrigerator.

Source: Oregon Transplant

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Fruity Chex Mix

We are on the road a lot. Sometimes in the Big Rig, sometimes in the little 4 wheeler. But, typically we are always hungry. When you are hungry, and have a destination, and deadlines, you don't like to make to many stops. And honestly, we get tired of gas station food, especially Truckin' Man. Before my time, he dealt with so much gas station food, he could care less if he ever had it again. But, not trying to be a hater, gas station food can be a life saver some days, and is darn convenient.

But, days when you are able to plan, and take your own food and snacks, it's just so much better! This Fruity Chex Mix is a snack that we both love. Kind of strange for us to both love a snack, as I typically prefer salty snacks, while Truckin' Man loves super sweet foods. But, this one works for both of us.

Try this for your next road trip, and let me know what you think of the light, fruity, and just sweet enough snack. 

We think you'll like it!

Fruity Chex Mix

1/4 cup butter
Zest from one lemon
Zest from one lime
Zest from one orange
4 cups Rice Chex
1/2 cup sugar

In large pan, melt butter over low heat. Once melted, add zest. Stir in cereal, stirring until cereal is completely coated with butter. Gradually add sugar, stirring as you add.  Continue to cook over low heat for 5 minutes, stirring occasionally.  Let cool on paper towels.

Store in air tight container.

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