When we first walked in I spotted the Kombucha. It’s one of those things that I’ve seen all over blog, never tried and honestly am still kind of scared to try. It’s still waiting for me in my fridge. Five minutes after entering the supermarket, I was having trouble holding all my finds. The Starbucks ice cream pressed against my stomach wasn’t helping either.
The only thing that I’ve tried from my supermarket adventure thus far, were these bad boys.
Holy moly, they are soo good! Not too sweet, not too oaty, just perfect. As soon as he tried them, Tommy told me I need to figure out how these are made and I agree.
So of course, I visited their website. They are a company located all the way out on the south fork of Long Island and they make some, not only, amazing looking, but amazing sounding cakes and cupcakes. I will definitely be trying some of their other products when I go to that supermarket again, I don’t think they disappoint.
Since we’re talking about yumminess, I thought that I would share my go to muffin recipe. I found this recipe at the farm stand that we buy our produce from in the Poconos. They always have different recipes next to the register with ideas of what to do with in season fruits and veggies. This recipe was originally for Strawberry Muffins, but I tried it with rhubarb this weekend and they came out just as good.
Fill-in-the-blank Muffins
- 1/2 cup room temperature butter
- 1 1/2 cup sugar
- 4 large eggs
- 1 tsp. vanilla
- 3 cups all purpose flour [I’ve also made these with half whole wheat flour]
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. grated lemon peel
- 1 cup buttermilk
- 1 cup fill-in-the-blank fruit
Preheat oven to 350 degrees. Grease muffin cups or line with paper liners. Cream butter and sugar until smooth and creamy. Beat in eggs, one at a time, beating well after each egg. Blend in vanilla.
In a seperate bowl, combine flour, baking soda, baking powder and salt. Mix dry mixture into creamed mixture until well combined. Gradually mix in lemon zest and buttermilk.
Spoon batter into muffin cups until 2/3 full. Evenly spoon fruit into the center of the muffins and sprinkle with a little sugar. Bake for 18 to 20 minutes or until a toothpick placed in the center comes out clean. Cool and enjoy!
I also need to share this cuteness with you guys. We woke up this morning to meowing outside our window. When we lifted the blinds we found this little guy.
Munchkin had a great time playing with the kitty through the window.
Have a great Wednesday!
What is your best supermarket discovery?
Do you have any great go to recipes?
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