Hello happy people! And hello September! The heat’s still on here but the finish line is within sight (meaning fall temps).
This week I had a CRAVING for Tex-Mex so I fixed that 4 days in a row. Check out the street taco combos for ideas to recreate at home. All were incredible!
Veggie Taco grilled mushrooms, onion, green pepper. Fresh tomato, cilantro cotija cheese, fresh lime squeeze and red + green salsa
Fried Avocado Taco avocado wedges coated with Panko and deep fried, placed on a thin refried bean layer, topped with pico + shredded lettuce + cheddar and monterey jack cheese. Poblano ranch dressing.
Jamaican jerk chicken Taco grilled chicken chunks seasoned with a spicy jamaican jerk rub, fresh diced mango, cilantro and red salsa.
Chuy’s Nachos a picture’s worth a thousand words!
Bran muffins are a delish blast-from-the-past. I remember when Bran Muffins were all the rage! Everybody was making them. Time to go skipping down memory lane again.
5 for Friday playlist is Sweet! Give it a listen.
Thanks for popping in. I am grateful!
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CLASSIC BRAN AND RAISIN MUFFINS
Moist, feels-good-for-me, grab-and-go breakfast, afternoon snack – these muffins are retro goodness!
1 1/2 cups wheat bran (I like Bob’s Red Mill found in the baking section of
1 cup buttermilk
1/3 cup vegetable oil
2/3 cup brown sugar
1/2 tsp vanilla extract
1 cup flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup raisins
Preheat oven to 375*
In a mixing bowl, combine bran and buttermilk and let stand 30 minutes. In a separate bowl combine egg, raisins and vanilla and also let stand 30 minutes.
After 30 minutes add baking soda, baking powder, salt, brown sugar and flour to raisin egg mixture and mix well. Now fold in with bran and buttermilk and stir until just blended. Meaning, not too much stirring.
Spoon batter into greased muffin tins or paper muffin liners.
Bake for 15 – 20 minutes, or until a toothpick comes out clean. Cool.
Store in airtight container or Ziploc bag.
~ Hippie Cowboy recipe box
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