Blueberry Yogurt Muffins

 Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 3/4 cup sugar
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 eggs
• 1 1/4 cups organic whole milk Greek plain yogurt
• 1/2 stick butter (melted)
• 1 Tbsp lemon zest (grated)
• 1 cup blueberries (fresh or frozen)

Preheat the oven to 375 degrees F and butter the muffin tins.

In a small mixing bowl, stir together the flour, baking soda, baking powder and salt.

In another bowl, combine the sugar, yogurt, eggs, melted butter, cinnamon and lemon zest. Beat until thoroughly mixed.

Add the dry ingredients and mix just until blended. Do not over mix.

Gently fold in blueberries and then spoon the batter into the greased muffin tins, filling each cup about two thirds full.

These should bake for about 15 minutes, or until the tops are browned, and a toothpick inserted into the middle comes out clean. 

When the blueberry yogurt muffins are done, let them cool in the pan. Remove and serve warm. 

Enjoy!

Baked Crunchy Hot Honey Chicken

 Ingredients 

• 6 cups corn flakes
• 1/4 cup grated parmesan cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 large eggs, beaten
• 2 Tablespoons hot sauce
• 2 pounds chicken breast tenderloins (thin)
• Extra virgin olive oil, for drizzling

Hot Honey Ingredients

• 1/2 cup honey
• 2-3 Tablespoons hot sauce
• 1-3 teaspoons cayenne pepper
• 3/4 teaspoon chipotle chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Sea salt
• Fresh thyme, cilantro, or parsley, for serving

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.

In a food processor, combine the cornflakes, parmesan, paprika, onion powder, garlic powder, and a pinch of salt. Pulse until you have fine crumbs. Alternatively, you can crush the crumbs in a ziplock bag. Dump the crumbs into a shallow bowl. 

Beat the eggs in a bowl, add the hot sauce and chicken, and toss well to coat. 

Dredge the chicken through the crumbs, covering fully. Place on the prepared baking sheet. For a thicker coating, dip the chicken back through the eggs, then through the crumbs a 2nd time. Place on the prepared baking sheet. Drizzle with olive oil. Bake for 20-25 minutes, until crisp all around. 

Just before the chicken is done cooking, make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt. 

Drizzle the warm sauce over the chicken. Top with herbs. If the sauce thickens, warm for 5 seconds in the microwave. 

Enjoy *served with sweet potato fries!*

*Half Baked Harvest Recipe*

Joanna's Meat Loaf (Magnolia Table)

 Ingredients

• 2 Tablespoons salted butter
• 1/4 cup finely chopped onion, to taste
• 1 1/2 pounds ground beef
• 1 sleeve (4 oz) saltines, crushed
• 1 1/2 cups grated Cheddar cheese
• 2 large eggs; beaten
• 1/2 cup tomato sauce
• 1 teaspoon Worcestershire sauce
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 2 Tablespoons ketchup

Preheat the oven to 350 degrees F. 

In a large skillet, melt the butter over medium-low heat. Add the onion and sauce until translucent, about 5 minutes. Remove from heat and let cool. 

In a large bowl, combine the beef, cooled onion, saltine crumbs, Cheddar, eggs, tomato sauce, Worcestershire sauce, salt, and pepper. Use your hands to gently mix the ingredients together until well blended. Try to keep a light touch and not overwork the mixture. 

On a 9 x 13 inch or other large baking pan, form the mixture into a roughly 6 x 9 inch loaf. 

Drizzle the ketchup down the center of the loaf and brush it over the top to cover. 

Bake until firm, about 1 hour. Let stand 10 minutes before slicing. Serve warm. 

Store leftovers in a covered container in the refrigerator for up to 4 days. 

Enjoy! 

Makes 4 to 6 servings.