Working from Home= more time for life’s little luxuries

One of the best things about working from home is not having to rush around to make time for the 40+ minute commute, so I get to make coffee and breaky instead!  I made some delicious banana blueberry muffins with strawberry butter–inspired by my home state’s The Pioneer Woman in one of her magazines–and a lovely pour over coffee with my beloved copper Kalita with natural filters with my Doubleshot coffee beans all the way from Tulsa, OK (thanks Mom and Dad!) for the best pour over experience.

Blueberry Banana Muffin recipe:

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1/3 cup coconut sugar (can sub brown sugar)
  • 1/2 cup beet sugar (can sub white sugar)
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract (normally I make my own but I keep this brand on hand for backup)
  • 1/4 teaspoon almond extract
  • 1/2 cup organic milk
  • 3/4 cup fresh blueberries
  • 1/2 cup mashed bananas

    Instructions

    1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners and spray each one, or spray the pan with non-stick cooking spray. I actually prefer to butter each one instead of using spray (with no paper cups involved).
    2. In a medium bowl, whisk together the flour, baking powder and salt.
    3. In the bowl of an electric mixer, beat the butter and sugars for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract.
    4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add bananas and gently fold in the berries to the batter with a spatula until evenly distributed. Do not overmix.
    5. Scoop the batter into the prepared muffin tin; they will be very full unless you prefer to make medium ones and one tin of mini (bite sized) muffins like I’ve preferred since I was a kid.
    6. Bake for about about 30 minutes, until lightly golden and a knife or cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.

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*If you are wondering about the other things on my table, the green objects are modern salt and pepper grinders found in different colors now that have about 5 different grind sizes and are super easy to fill.  They also carry a lot at a time preventing having to refill often.  The grey/white stoneware dishes are the Jars collection from William Sonoma.  I just found that West Elm no longer carries the retro gold and silver plates (you don’t want these anyway as they are hand wash only).  Let’s not forget the book for all of my fellow bird fans.

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