Zucchini Lemon Muffins

  I had to share this recipe I found from Laura in the Kitchen.

These muffins were light, moist and bursting with flavors. I made them step by step, and thought 'oh ill be changing this one up' BUT they came out amazing and I couldn't bring myself to change anything! Enjoy them with a cup of coffee, as a dessert or just grab one throughout the day!

Ingredients

For the Muffins

1 1/2 C flour

1 1/2 C shredded zucchini

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

2 eggs

1 C sugar

1/2 C olive oil

1 Tbsp vanilla extract

2 tsp lemon zest

1 Tbsp thyme leaves

For the Topping

2 Tbsp brown sugar

2 Tbsp flour

1 Tbsp cold butter cut into small pieces

Preheat oven to 350 degrees and line muffin tray with liners.

In a bowl, combine the flour, baking powder, baking soda and salt.

In another bowl, combine the eggs and sugar, until it has thickened and become pale. Add in the oil, zucchini, vanilla, thyme and lemon zest. 

Stir until combined and then gently stir in the dry ingredients.

Evenly distribute the batter between the 12 muffin liners. Make sure to use the entire mixture for only 12 muffins.

In a bowl, combine the topping ingredients and use your fingers to gently crumble the butter into the mixture.

Sprinkle onto each muffin top and bake for 18-20 minutes until golden brown. Let cool and enjoy!

Street Corn Rice

 I found a new love for Mexican Street Corn when we went to the flea market last year. So naturally, whenever I come across a street corn recipe...I must try it! 

I came across this recipe on YouTube from 'Views on the Road' and had to make it my own. With a few adjustments, this rice came out better than expected!

Ingredients

1 C rice

1 Tbsp butter

1/2 Tbsp oil

1 C chicken broth or water

6 Tbsp heavy cream

1/2 Tbsp chicken bouillon

1/2 tsp chili powder

1/2 tsp garlic powder

1 C corn

1-2 Tbsp lime juice

1/4 C mayonnaise

3 Tbsp cotija

Cilantro

Tapatio or hot sauce of your choice

Tajin, optional

In a pot over medium high heat, add the oil and butter until melted. Add the rice and cook until browned.

In a separate bowl combine the broth, heavy cream, chicken bouillon, chili powder, garlic powder, corn and lime juice. Pour over the browned rice and stir.

Bring to a boil, turn heat to low and cover. Cook 20 minutes covered, turn off heat and let sit 5-10 minutes.

Remove lid and fluff the rice.

Add the mayonnaise, cotija, cilantro and tapatio. Gently stir to combine and serve topped with more cotija, tapatio and tajin.

*adjust the chili powder to your liking and lime juice to your liking. I personally like more chili powder in mine