Pistachio Pesto Flatbread

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What it is: Pistachio Pesto Flatbread

Where is it: Garces Trading Company, Philadelphia, PA

Price: $10

What’s in it: Thin cracker-y flatbread with pistachio pesto and mozzarella, topped with arugula and (who would have guessed?) horseradish

Why you need it: you can choose between vegetarian pizza dough or dough made with duck fat. The vegetarian dough is perhaps too matzo-like but the toppings are what made this delicious. A hint of zing! from the horseradish sealed the deal.

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Greek Yogurt Banana Chocolate Chip Muffins

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It’s been a while since I’ve posted here–life took over for a bit. Don’t worry, I’ve still been cooking. In fact, I’ve written a few pieces for Daily Burn including my favorite White Bean and Roasted Red Pepper Crostini [recipe]:

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But for today, I’ll leave you with a fantastic muffin recipe that will knock your socks off. Thanks to my co-worker for the recipe suggestion, I made these Greek Yogurt Banana Chocolate Chip Muffins in an attempt to use up overripe bananas sitting in the freezer. Damn are these satisfying. The yogurt is a great binding ingredient, replacing much of the oil but retaining the moisture. I added some chocolate chips, because, well…everything is better with chocolate. You only live once, right?

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Makes 20 muffins, or 40 mini-muffins

Adapted from Averie Cooks

3 medium ripe bananas [frozen bananas work well, just make sure you let them thaw]

1 large egg

1 5.3oz container banana Greek yogurt

1/2 cup canola oil

1/2 cup dark brown sugar, packed

2 tsp vanilla extract

1 1/2 tsp cinnamon

1/4 tsp cloves

1/2 tsp nutmeg

2 cups flour

1 tsp baking powder

1 tsp baking soda

pinch salt

1/2 cup semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease and flour muffin pans. 

In a large bowl, mash banana. Add egg, yogurt, oil, sugar, vanilla and spices. Whisk well. Add the remaining dry ingredients, stirring just until combined. Fold in chocolate chips. Spoon batter into muffin tins until three-quarters full. Bake for 20-22 minutes (10-11 minutes for mini muffins). A toothpick should come out clean. Let cool for 15 minutes before removing from pan.

Sunday Morning Blueberry Banana Muffins

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I am home for the weekend. It is snowing. I was hungry.

Solution? These Banana Blueberry Muffins with a Demerara sugar crunch topping. A one-bowl, dangerously good muffin, perfect for a last minute brunch or snow-day treat.

Adapted from Serious Eats, I used dark brown sugar for a deeper molasses flavor and added a half teaspoon of vanilla extract because…uh…everything is better with vanilla. I also sprinkled these muffins with a hefty topping of a Demerara sugar and cinnamon mixture. And unlike the original recipe’s yield of a dozen muffins, my batch perfectly made sixteen muffins.

Blueberry Banana Muffins

Adapted from Serious Eats

Makes 16 muffins

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

2 eggs

3/4 cup dark brown sugar

1/2 tsp vanilla extract

3 ripe bananas, mashed

1/3 cup vegetable oil

2 cups fresh blueberries

Preheat oven to 350 degrees. Grease muffin tin with butter or cooking spray. 

In medium sized bowl, combine flour, baking powder, soda and salt. Add eggs to mixture, then sugar–beat well to combine. Stir in vanilla, bananas, and oil. Gently fold in blueberries.

Pour batter into greased muffin tin, filling cups 3/4 of the way full. Bake for 20 minutes, until an inserted toothpick comes out clean. 

Small Yield Blueberry Muffins

The end of the summertime means goodbyes to friends, house-rattling thunderstorms, packing boxes, and the best local produce of the year. An impromptu brunch for two people called for a quick, small batch of muffins. Blueberry muffins, that is. 

These muffins are dense, and can be lightened by substituting cake flour for some of the all-purpose flour. While the yield ended up bigger than I expected with one dozen muffins, each and every muffin was devoured by the end of the day.

Small Yield Blueberry Muffins

Adapted from: Chef Mommy

1 1/2 cup AP Flour

3/4 cup sugar

1/2 tsp salt

2 tsp baking powder

1/3 cup canola oil

1 egg

1/3 cup + 2 tbsp. milk

1 cup blueberries, washed and dried

For streusel topping:

1/2 cup sugar

1/3 cup AP flour

1/4 cup butter, cubed

1 1/2 tsp ground cinnamon

Preheat oven to 400 degrees.

Mix flour, sugar, salt, and baking powder in a bowl. In separate bowl, mix wet ingredients. Add wet mix to flour mix. Fold in blueberries. 

In small dish, mash together sugar, flour, butter and cinnamon. Sprinkle on muffins.

Bake for 20-25 minutes.