It is a pleasant problem to have too many blueberries. My backyard blueberry bushes are producing about 2 cups of ripe blueberries a day. In addition to sharing with neighbors, I’m scrambling to find ways to use all the blueberries. I love homemade cornbread and recently ran across a recipe for “Blueberry Cornbread.” I guess this shows that you can add just about anything to cornbread. I love “Jalapeno Cornbread Muffins” with pickled jalapeno bits and my “Hushpuppies” with green onions and Cajun spices. Why not make a sweet cornbread recipe with fresh blueberries? Yum!Continue reading
Here is another recipe for a simple and tasty muffin. Even better, the recipe is gluten-free. I had some very ripe bananas to use up and decided to experiment with substituting a gluten-free flour blend in my recipe. Muffins do not require much mixing or kneading, so this is the perfect type of recipe to use with gluten-free flour. My muffins were moist and soft with a flavorful bend of bananas, walnuts and chocolate chips. Yum! They quickly disappeared.
Let’s cook something new: Indian Blue Corn Frybread. My brother’s family shared a package of Blue Corn Frybread Mix which they purchased at a Navajo Indian village in Arizona on their cross country trip last fall. I love to experiment with new foods, ingredients and recipes. Of course, I had to learn about blue cornmeal and discovered some interesting facts about blue corn in the process. And I made a chewy cornmeal-tasting bread, too.
While searching for a Banana Bread recipe to bring to a Jazz Brunch last summer, this one caught my attention. It said, “Extreme Banana Nut Bread (EBNB).” “Warning; may be habit forming.” That’s my kind of recipe.