Blackberry Muffins

Blackberry Muffins

I had some blackberries lying around and needed to use them up before they got into trouble. After some online sleuthing for muffin recipes, I picked this one on Simply Recipes.

You may ask, Of all the blackberry muffin recipes floating around the internet, why’d ya choose this one?

I’ll be honest, the picture won me over. They just looked like they had so much character and I wanted a robust muffin that would stand up to the blackberries.

Blackberry Muffins

I was not disappointed, and you won’t be either. They are a breeze to whip up and they will start to disappear minutes after you take them out of the oven.

Here’s the recipe:

2 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon Chinese 5 Spice

2 large eggs

1 cup Greek yogurt (we used Lowcountry Creamery full fat Greek yogurt)

1 teaspoon milk

1 tablespoons warm melted butter

1 cup sugar

1 1/2 cups (or 6 oz) blackberries (I used fresh and cut them in half. The author suggests that if you use frozen let them defrost, pour off excess liquid and coat them lightly with flour)

Preheat your oven to 400°F and line a muffin tin with paper cupcake liners. This recipe will make about 18 muffins.

Combine the dry ingredients in a large bowl.

In another bowl whisk together eggs, yogurt, milk, butter, and sugar. Pour this mixture into the dry ingredients, mix until only just combined, batter will be lumpy! Add the berries. The author warns against over-mixing ~ the batter will be lumpy and that’s okay. Over-mixing will cause your muffins to be dense and not fluffy, and nobody wants a dense muffin!

Plop the batter into your prepared baking pan! Bake 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Let cool 2 minutes before removing from the pan. Serve immediately or store in an airtight container in the fridge for up to 5 days.

Stay sweet,

XO

Charleston Spice Co.

 

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Fish tacos with Chimayo Blend

Chimayo on fish

Do you like fish tacos?

I love fish tacos.

And one of my favorite seasonings for fish tacos is our Chimayo Blend. The flavor is warm and welcoming, it’s everything you could want in your taco.

Simply spear your chunks of fish onto your skewers, drizzle with olive oil, then sprinkle with Chimayo Blend. Let sit for at least 15 minutes. Grease your grill or pan if sauteing then cook to perfection

Spritz with a little fresh lime juice and enjoy!!

Happy eating,

XO

Charleston Spice Co.

Pimento Cheese & Pickles

snacktime

The perfect afternoon snack.

We throw Adobo into our Pimento Cheese to give it a je ne sais quoi that keeps everyone coming back for more. Combined with the spicy twang of homemade pickles this is a perfectly delightful treat to whip up for lunch, snacktime, or even as a last minute cocktail hour treat!

Find the recipe for pimento cheese here and for pickling spices go here.

Happy snacking!

XO

Charleston Spice Co.

Frittata Guideline

frittata

If you’re looking for an easy meal to whip up after a busy day on the town or a lazy day at the beach you can’t go wrong with a frittata.

Here’s a link to a brilliant foolproof frittata guide. A frittata is the sort of thing you can whip up at moments notice and customize however you please.

We’ve been eating quite a few frittatas recently because we’ve been busy with our market schedule and this is a dish that is great served hot or cold with a little side salad!

As far as seasonings go, listen to your heart.

If you want a southwestern taste use Chimayo Chili, Adobo, or Latin Rub. If you want spicy with a hint of sweet use Cajun or Jerk or a little Curry and Garam Masala. Of course there is always Grill Seasoning or Oikogeneia, those make everything taste good….

The possibilities are endless!

Go forth, experiment, and enjoy!

XO

Charleston Spice Co.