Cheese Muffins

Father's day was lovely and I finally got around to making some good breakfast food. The menu consisted of scrambled eggs, bacon, fruit salad with lots blackberries, and cheese muffins. I've posted the cheese muffin recipe before but here I go again because I think these need to be revisited often. They're so easy and so good!

CHEESE MUFFINS

• 1 1/2 cups flour
• 1 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 cups shredded colby-jack cheese
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1 egg
• 1/2 cup melted salted butter

1. Whisk together dry ingredients, then stir in cheese.
2. In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.
3. Bake in muffin tins at 375 degrees for 30 minutes.

Makes 12.

Food for Campouts

We went camping this weekend down at Big Sur. It was so fabulous and fun to be with friends in such a beautiful place. We were lucky to get a camp ground at Plaskett Creek. the camp host there is my new BFF, she made our lives so much easier. I think Enzo is to blame for her generosity with us.

On Saturday Silvia and Justin, our friends, were in charge of food. Justin is a pro-car camper and made us really good meals. My favorite dish was this easy banana recipe.

1. Cut the bananas and stuff them with chocolate chips.
2. Cover them with tin foil and place over fire to grill for about 5-10 minutes
   
3. Remove the banana from heat and mix the banana pulp and the melted chocolate together.
4. Eat! so good. Makes me want to to camping again.

Raspberry Buttermilk Cake

We've been doing a good job using up all our raspberries. We still have some in the freezer for future recipes so keep the suggestions coming. The Food Librarian inspired me to make this buttermilk cake. This recipe is from the June 2009 Gourmet Magazine. The cake was gone in less than 5 minutes. It's seriously that good specially if served with some nice warm Matte tea, and drizzled with sweetened condensed milk...humm...I'm wishing it was Sunday afternoon all over again.

Raspberry Buttermilk Cake

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 stick unsalted butter, softened
• 2/3 cup plus 1 1/2 tablespoons sugar, divided
• 1/2 teaspoon pure vanilla extract
• 1 large egg
• 1/2 cup well-shaken buttermilk
• 1 cup fresh raspberries (about 5 oz)
  

1. Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
2. Whisk together flour, baking powder, baking soda, and salt.
3. 
   
   Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
4. 
   
   At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
5. 
   
   Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp sugar.
6. 
   
   Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

original recipe found HERE