Pomegranate Guacamole

I don't need to say much, the picture and the word avocado speek for themselves... enjoy!

- 2 avocados chopped into small chunks
- 1 large tomato seeded and diced
- 1/2 of a red onion finely chopped
- 1 jalapeno seeded and diced (include the seeds if you prefer it spicy!)
- 1/3 cup diced cilantro
- juice of one lime
- salt and fresh-cracked pepper to taste
- 1/3 cup fresh pomegranate seeds

Mix avocado, tomatoes, onion, jalapeno and cilantro in medium bowl. Squeeze fresh lime juice over mixture and sprinkle with salt and pepper to taste. Fold mixture together gently and top with pomegranate seeds. 

The Perfect Blueberry Muffins - Finally!

Blueberry Cornmeal Muffins

Blueberry muffins aren't like brownies. I mean, when have you ever had a bad brownie? Never! It doesn't matter if they come from a 99 cent box, a coffee shop or were homemade by a 12 year old, they are always good. Admittedly, some are better than others, but I have never meet a brownie I didn't like. But a blueberry muffin on the other hand, they are tricky little suckers. They seem so tame and innocent. I mean how could blueberries, butter and suger be bad? But the fact of the matter is that they are a far cry from being created equal. Boxed versions, forget about it, not even worth it. Even most homemade or coffee shop muffins are usually disappointing. 

I am a "heal of the bread" kinda girl. The top of the muffin should be firm and have a texture different from the inside of the muffin. You should be able to pull the top off the muffin, like in the "Top of the Muffin" Seinfeld episode. They should be able to stand up to cup of strong coffee. I don't want my blueberry muffins delicate and cupcakey. 

Okay, so I admit it, maybe have a mild obsession with the nuances of pastry. And it is fair to say that my mediocre blueberry muffins have been an achilles heal. But, finally, after years of average blueberry muffins, with the right recipe and a few of my personal twists, I have hit the jackpot. These suckers are perfect: substantial, flavorful, and full of juicy blueberries!  

Adapted from Williams- Sonoma Essentials of Baking

1 1/2 cups all-purpose flour
1/2 cup fine-grind cornmeal
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground nutmeg 
2/3 cup firmly packed brown sugar
2 large eggs
1 cup vanilla soy milk
4 T salted butter, melted 

1/4 cup non-fat plain Greek yogurt

1 & 1/4 cup FRESH blueberries 

3 T Turbinado sugar

1 tsp ground cinnamon

Position a rack in the middle of the oven, and preheat to 400 degrees F. Butter ~10 large muffin-pan cups or line them with paper liners. 

In a bowl, stir together the flour, cornmeal, baking powder, baking soda, salt, nutmeg and brown sugar. Set aside.

In a large bowl, whisk the eggs until blended. Whisk in the soy milk, yogurt and butter. Pour the egg mixture over the dry ingredients and stir with a rubber spatula just until moistened. Fold in the berries.

Spoon the batter into the prepared muffin cups, filling each cup about three-fourths full. Sprinkle the cinnamon and sugar evenly over the tops. Bake until a toothpick inserted into the center of a muffin comes out clean, 16-22 minutes. Let cool in the pan on a wire rack for 2 minutes, then turn out onto the rack. Serve warm.