Strawberry Banana Crumb Topped Muffins

There's nothing more comforting than a piping hot, steamy muffin from the oven!  This one is bursting with juicy sweet strawberries, and ripe bananas, topped with a delicious crumb topping.  Hello breakfast!

Strawberry Banana Crumb Topped Muffins

I've been slacking in the muffin department.  I've actually made quite a few different kinds but haven't posted any in a LONG time.  So today I'm going to present to you my wonderful Strawberry Banana Crumb Topped Muffins.  They are bursting with sweet strawberries.  You can still get great ones in the markets so pick some up.  Add in a ripe banana that you have sitting around and you have a muffin made in heaven.  But wait!  You have to make sure the you put on this wonderfully simple crumb topping.  It brings some texture to the muffins and makes them extra special!

Perfect for breakfast, brunch, on the go, or as a snack.  These muffins utilize my basic muffing recipe and will whip up in a flash.  The batch makes 6 standard muffins which is great as a small family batch.  Enjoy!

What Ingredients do I need?

• eggs
• milk
• canola oil
• flour
• sugar
• baking powder
• salt
• banana
• strawberries

What different ways can I serve muffins?

• breakfast
• brunch
• snacks
• with coffee or tea
• dessert
• perfect for grab and go breakfasts or snack
• bridal showers
• baby showers
• garden tea parties

Substitutions and Variations

• You can do 1/2 the amount of flour in whole wheat flour if you like

• Use a sugar substitute suited for baking if you like.

• Leave off the crumb topping, or switch the sugar to brown sugar

• Switch up the berries and make blackberry banana muffins.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Purchase a 6 well muffin tin for small batches.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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Strawberry Banana Crumb Topped Muffins

yield:  6 muffins

1 egg, beaten

1/4 cup milk

1/4 cup canola oil

1 1/2 cups flour

1/2 cup sugar

1 teaspoon salt

2 teaspoons baking powder

1/2 medium banana, diced

1/2 cup diced strawberries

Crumb Topping:

1/2 cup flour

1/4 cup sugar

4 Tablespoons cold butter, diced

Preheat your oven to 400 degrees.  Spray a 6 well muffin pan with cooking spray and set aside.

To a large bowl add the egg, milk, and canola oil.  Whisk to combine.  Add the flour, sugar, salt, baking powder.  Stir until just combined.  Do not overmix.  Fold in the strawberries and bananas.

To make the crumb topping add flour, sugar, and butter to a small bowl.  Cut in butter in to the mixture until small crumbs forms.  You can use 2 forks or a pastry cutter for this.

Using a large cookie scoop, distribute the batter evenly among the 6 muffin wells.  Spread the crumb mixture evenly among the muffin tops.

Place in the oven and bake for 18-20 minutes until the tops are golden brown and set.  Remove from the oven and allow to cool in the pan for 10 minutes.  Remove from the pan and allow to cool on a wire rack.  Serve.

Summer Fresh Recipe Series: Avocado & Peach Spiral Pasta Salad

My favorite pasta salad isn't your typical idea of one.  It's one filled with ripe tomatoes, nuggets of ripe summer peaches, chunks of buttery avocado, a little arugula,  and the cutest twirled pasta.  All of this is doused with a light orange vinaigrette.  It's heaven on Earth!

Avocado & Peach Spiral Pasta Salad

I'm bringing you a wonderful summer dish just in time for your Labor Day cookout!  This is no ordinary pasta salad, this is a summer fresh, scrumptious pasta salad!  Dare I say my new favorite.  I've made this three times in the past month.  It's filled with ripe summer tomatoes, and fresh summer peaches, plus the buttery avocado brings in the perfect combination.  You are going to love this salad.

The dressing is a light citrus vinaigrette so that it doesn't compete with the fresh fruit in the salad.  Perfect for the upcoming Labor Day holiday if you are doing a cookout, potluck, or just a family dinner.  We can't get enough of this pasta salad and I'm sure you won't either!  Enjoy!

What Ingredients do I need?

• short pasta such as cavatappi
• arugula
• peaches
• shallots
• fresh dill
• heirloom cherry tomatoes
• avocado
• olive oil
• a fresh orange
• Dijon mustard

Substitutions and Variations

• try nectarines or plums instead of peaches

• use baby spinach instead of arugula

Kitchen Tips and Notes

• Make sure your peaches are ripe but still a little firm

• You want a light salad green in the salad, one that's not too heavy

• Orange in the vinaigrette makes the dressing light and a little sweet.

• This salad won't keep but a day in the refrigerator as the avocado will oxidize.  Leave the avocado out and add as you eat it for more refrigerator life.

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Avocado & Peach Spiral Pasta Salad

Salad:
1/3 lb. Cavatappi pasta
3 cups Arugula
2 peaches, thinly sliced
3 Tbsp. shallot, finely chopped
2 Tbsp. fresh dill, finely chopped
1 cup heirloom Cherry tomatoes, halved
1 avocado, diced
• 
  
Dressing:
3 Tbsp. olive oil
1/2 orange, juiced

1 tsp orange zest
1 1/2 tsp. Dijon mustard
2/3 tsp. Kosher salt
3/4 tsp. Pepper

Cook the pasta in salted water until al dente according to package directions.   Drain and rinse. Set aside.

Whisk together all the dressing ingredients in a small bowl and set aside.  To a large bowl add the arugula and pasta.  Top with chopped peaches, shallot, dill, tomatoes, and avocado.  Drizzle half the dressing and gently toss to combine.  Taste for seasoning and if needed toss with additional dressing.  Serve.

Summer Fresh Recipe Series: Gaucho Beef Kabobs with Corn and Orzo Salad

This is a one dish summer feast!  A gaucho style feast that starts with succulent beef, spiced with just the right Latin flavors, surrounded by an orzo, summer corn, and fresh summer tomato salad!

Gaucho Beef Kabobs with Corn and Orzo Salad

I'm seeing fall food and home items all over Pinterest.  I don't know where these people live but in Southern California it's 94 today which is HOT, which means SUMMER IS STILL HERE!  I don't want to be thinking about pumpkins and stews. Heck no.  Bring on the fresh summer food til there ain't no more!

This Gaucho Beef Kabob is fabulous! Gaucho is a Latin American Cowboy and this food steak would be right up his alley. (or trail!)  Cuts of tender sirloin skewered for ease of cooking are seasoned with spicy Latin flavors.  To go with it we have a wonderful fresh summer salad.  August and September is corn and tomato season so why not put them to good use.  The cool salad tames down the heat of the beef and is the perfect side kick.  Enjoy!

What Ingredients do I need?

• chili powder
• garlic powder
• ground cumin
• ground oregano
• ground black pepper
• 1 - 1 1/2 lbs sirloin steak
• orzo pasta
• 2 fresh corn on the cobs - fresh is best
• red onion
• grape tomatoes
• bell pepper - red, yellow, or orange
• limes - needed for zest and juice
• cilantro
• We also grilled zucchini on the side!

Substitutions and Variations

• Use New York strip or filet mignon
• Use cherry tomatoes cut into 4th instead of grape tomatoes
• Bell peppers - use a sweeter one like red, yellow or orange
• Use shallots instead of red onion, or leave it out

Kitchen Tips and Notes

• If you make a lot of kabob buy some metal skewers.  It will save you money in the long run.

• If using bamboo skewers - soak for 30 minutes before threading to prevent the wood from burning

• You can make the orzo pasta ahead but it is not necessary.

• Microwave your limes for 15 seconds to get more juice out of them!

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Gaucho Beef Kabobs with Corn and Orzo Salad

serves 4

Gaucho Kabobs
4 teaspoons chili powder
2 teaspoons garlic
1 teaspoon ground cumin
1 teaspoon oregano

1/2 teaspoon ground black pepper
1-1 ½ pounds boneless beef sirloin steak, trimmed and cut into 1-inch pieces

Corn and Orzo Salad
⅔ cup dried orzo pasta
2 cups fresh corn kernels
1 medium bell pepper, chopped
½ cup thinly sliced red onion
⅔ cup grape tomatoes, halved
1 teaspoon lime zest
¼ cup lime juice
2 tablespoons Fresh cilantro, chopped
2 tablespoons olive oil
Lime wedges and cilantro as garnish

In a small bowl combine chili powder, garlic powder, cumin,  oregano and black pepper.  Rub over meat pieces and thread meat onto skewers, leaving a 1/4 inch between each piece.

Grill meat skewers, covered, over medium heat 8 to 12 minutes or until meat is slightly pink in center, turning skewers once or twice during grilling.

Meanwhile, cook orzo according to package directions, adding corn the last minute of cooking. Drain in a colander. Rinse; drain again. 

In a large bowl combine orzo mixture, bell pepper, onion, and tomatoes.   For dressing: In a small measuring cup combine lime zest and juice, 2 Tbsp. olive oil, the cilantro, and 1/2 tsp. salt.   Cover and shake well. Pour dressing over orzo mixture, tossing to coat. 

To serve, arrange Corn and Orzo Salad on a large platter. Top with meat skewers and, if desired, additional cilantro. Serve with lime wedges.