I am currently sitting at my kitchen counter on a comfortable bar stool waiting for the stove to preheat so that I can get my new recipe baking. With all the waiting, I asked myself, “Why not just write down the recipe right now…before you f-o-r-g-e-t….before it feels overwhelming.”
Here I am then, writing to you while leaned back on my stool with a foot up on the other one, and enjoying the fresh smells of lemons and strawberries.
A friend of mine is in need of some quick items for breakfast for around the house, so I am hoping her family will enjoy these healthy lemon muffins with strawberry sauce drizzled on them. Makes me think of pink lemonade. 🙂 I love pink lemonade!
Now that they are fresh out of the oven, I just had to try one. Couldn’t give my friend a whole bunch of muffins that taste bad now could I? Whew….my new recipe passed the taste test. Not my favorite of my muffin creations (you know I have made many), but very good indeed!
Lemon Muffins with a Strawberry Drizzle
*Created by Lori at Creating Beauty in the Kitchen
Ingredients for Muffin:
- 2 3/4 cups of almond flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3 fresh lemons worth of zest
- 3 eggs
- 1/2 cup grapeseed oil
- 2/3 cup honey
Ingredients for Sauce:
- Preheat the oven to 325 degrees.
- Zest your lemons
- Mix all the dry ingredients in one bowl, and the wet ingredients in another. Then combine all of them together, mixing well.
- Line a muffin pan with papers, or grease it well.
- Pour the batter into each slot, 2/3 of the way full.
- Make the strawberry sauce by combining strawberries, water, and honey in a food processor. When it is smooth, put it into a pan and heat the sauce up on the stove top.
- Pour a spoonful of the sauce over each muffin.
- Bake for 20-25 minutes.
And for those of you who have missed my “blooper” behind the scene posts, here is a little insight into today’s cooking experiment:
- I cut my knuckle while zesting….not once….not twice….but three times.
- I stabbed my hand really hard with a toothpick (it is still aching.)
- And I still make a mess my friends, as evidenced by the picture below. 🙂
What kind of beauty are you creating today?
You are in for another treat! When I first saw my email from my friend Patty
with her guest post, this was what I said to her, “Oh my Patty!!!! Wowzers!!! It already sounded awesome and then I saw the pictures! Feed me now please! Wow! Did I say Wow?!” 🙂
Patty is an amazing photographer, a dedicated teacher, a wonderful cook, and a sweet woman!
Want to see something beautiful? Look at this macro picture of a gerbera daisy
(which happens to be one of my favorite flowers.) And look at this gorgeous and delicious grilled zucchini salad
that she created. Be sure to read that whole post or else you might miss the awesome Bailey dog! Patty & Bailey…these two are a team! Love them both!
Would you like to see what she has cooked for us?! Of course you would! Here you go…
What a treat to be a guest blogger on Creating Beauty in the Kitchen
! Lori and I have been WordPress buddies for some time now, and I can’t get enough of her sweet and kind nature. We have bonded over our love for eggs as well as our propensity for kitchen mishaps. Now that we’re also Instagram buds, we get to share even more of our lives with each other! Even though we have yet to meet (and I know we will at some point), Lori feels like an old friend to me. Her posts always bring a smile to my face, and more often than not, a loud chuckle and/or snort. 😉
Now here is my recipe for Lori–a Greek-inspired egg dish that is both vegetarian and gluten-free!
Greek Baked Eggs
- 4 eggs
- 2 shallots, finely chopped
- 1/2 orange bell pepper, finely chopped (you can use any color bell pepper you’d like)
- 10 grape or cherry tomatoes, quartered
- 10 kalamata olives, pitted and finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon Greek oregano
- 1/4 teaspoon red pepper flakes
- salt and pepper, to taste
- 1 tablespoon chopped chives
- 1/4 cup crumbled feta cheese, more if desired
- Heat one tablespoon of olive oil in a shallow pan over medium heat. Saute the shallots, bell pepper, oregano, and red pepper flakes until veggies are tender.
- Add the tomatoes, olives, and garlic and continue to saute until tomatoes have softened. Remove from heat and fold in the chives and feta. Adjust seasoning to taste with salt and pepper.
- Divide the sauteed veggies into two wide ramekins or one shallow baking dish. Crack the eggs on top and drizzle a bit of olive oil over the eggs. Bake at 400 degrees for 10 to 15 minutes, or until eggs are cooked to your liking. Let cool for 5 minutes and garnish with extra chives and freshly cracked black pepper. Serve warm!
What a wonderful post Patty! I agree, you do indeed feel like an old friend….can’t wait to meet in person!! ❤
You will definitely want to visit Patty HERE
and see more of her gorgeous photos, yummy recipes, and some of Bailey’s fun antics! I still laugh so hard when I see THIS
We have been on a shrimp kick lately, and boy am I loving it! So many fun and creative things to do with this most delicious treat! 🙂
This time I decided to pull from my absolute LOVE of Mexican food, but with a little twist…a “southwestern” twist. 🙂
Oh my! Oh my! These were scrumptious!! And the sauce was the extra “oomph” that put these over the top!
Southwestern Shrimp Tacos with a Chipotle Honey Lime Sauce
*Created by Lori at Creating Beauty in the Kitchen
- 1 pound shrimp (I used jumbo)
- Tortillas of your choice (use a gluten free alternative if needed)
- 1 can black beans
- Cherry Tomatoes
- 1 Avocado
- 1-2 limes
- 1 tsp chipotle seasoning + more to cook on the shrimp
- 1/3 cup honey
- 1/2 cup almond milk
- Olive oil
- (1 tsp tapioca flour if you desire to thicken the sauce)
- Peel and de-vein all the shrimp. Set aside.
- Prepare all your veggies. Wash and chop up the cilantro. Cut the cherry tomatoes in half, and slice the avocado in smaller pieces.
- Begin preparing the sauce by putting the honey, almond milk, 1 tsp chipotle seasoning, and fresh squeezed lime juice in a saucepan and heat over low to medium heat, stirring occasionally.
- Drain and rinse the black beans and put them in a large skillet on low heat.
- When all of these things are pretty much ready, you can cook the shrimp. It cooks fast, so you want it to be the final thing you do.
- Pour a bit of olive oil in a large skillet, placing the shrimp in it. Sprinkle them with your desired amount of chipotle seasoning and cook until both sides are pink.
- Heat up the tortillas and you are ready to dig in! Enjoy!