RASPBERRY CHOCOLATE BAKERY STYLE MUFFINS

1 and 3/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 stick unsalted butter, softened to room temperature

3/4 cup granulated sugar

2 large eggs at room temperature

1/2 cup Greek yogurt

2 teaspoons teaspoons vanilla extract

1/4 buttermilk

1 and 1/2 cups fresh or frozen raspberries do not thaw if using frozen

1 cup chocolate chunks

Course sprinkling sugar (optional but highly recommended)

Preheat oven to 425°F. Line a 12-count muffin pan with cupcake liners or spray with nonstick spray. Set aside.

Whisk the flour, baking soda, baking powder, and salt together and set aside.

Cream together the butter and sugar for 2 minutes.  Add the eggs, yogurt, and vanilla extract. Beat on high speed for another minute until combined.

Add the dry ingredients to the wet ingredients and beat on low speed until just combined. 

Add the buttermilk, and continue to beat on low until combined. Fold in the raspberries and chocolate chunks with a rubber spatula.

Spoon the batter, filling each all the way to the top. Sprinkle with course sugar is using.

Bake the muffins for 5 minutes at 425 then reduce the oven temperature to 350°F and bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean. 

Remove muffins from the oven and allow to cool in the pan for approximately 10 minutes then transfer to a wire rack to cool completely. Store muffins in an air tight container in the refrigerator for up to 1 week.

BREAKFAST POCKETS -- NO DISHES

2 soft 9" tortillas

3.5-5 oz ham slices (or bacon or sausage)

1/2 - 2/3 cups grated cheese

2 eggs

Optional veggies (spinach, peppers, onions, mushrooms, etc.)

Preheat oven to 350F

Place 2 pieces of foil on a work surface and spray with oil.

Place tortilla on foil. Place ham in the middle of the tortilla, making sure you arrange it so it is flat, not a mound (harder to keep egg in place). Even better, create a shallow crater shape using off ham cuts and shavings.

Place cheese in the middle of the ham, leaving a well and reserving a little bit for later.  Add veggies if using.

Working quickly (one pocket at a time), crack an egg into the well, pop the yolk, sprinkle with reserved cheese.

Fold the bottom and top edges in, then the left and right side to form a package. Then wrap in foil. DO NOT TURN UPSIDE DOWN!!! (Egg will leak).

          ***if you like scrambled eggs better than whole egg, just scramble it first.

Place on baking tray.

Bake for 25 minutes.

Unwrap immediately (otherwise will sweat and lose crispiness). Serve hot!

BANITSA (2 sizes)

Serves 6

2 eggs

7oz plain Greek yogurt

7oz crumbled feta

1/2 tsp baking soda

8 sheets phyllo

1/2 stick melted butter

Mix first 4 ingredients.

Take 1 sheet phyllo and brush with butter.

Put 1/4 cup egg mix along the long edge of dough. Roll up cinnamon roll style.

Then roll up like a snail and put in center of 9” pan (I used springform).

Repeat with each sheet dough as above except instead of rolling like a snail, wrap your egg filled tube around your “snail”.

Brush the remaining butter on top of the whole pan.

Bake at 350 degrees for 30-35 minutes.

Cool 15 minutes before slicing.

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Serves 12

3 eggs

10oz plain greek yogurt

10oz crumbled fetta

3/4 tsp baking soda

20 sheets phyllo

6 TBL melted butter

Follow directions above but use a 13" round pan or 9x13 baking dish.