Uncle Pete’s Moscow Mules

Nothing says summer like backyard get-togethers with good conversation, and ice-cold cocktails. Our personal drink of choice during these warm summer evenings is a classic Moscow Mule, served in our oh-so-adorable Fiesta copper mugs (a must for Mules)! Our licensed mugs are found at Dillard’s, Bed Bath & Beyond, and Kohl’s, and come in both full size (18 oz.), and miniature (2 oz.) for measuring out shots. Luckily for us, we have one of the best Moscow Mule makers in the biz right here at the factory: Uncle Pete!

As some of you may know, Homer Laughlin is a family owned and operated company. Pete is an in law of the family, with his wife, Jeannie, being a 4th generation owner. He works as VP in the company and helps to oversee the manufacturing of our beloved Fiesta Dinnerware. During family parties on their back porch, you can always count on Uncle Pete to bring his famous Moscow Mules to the fun. He’s been making this recipe for years, and now we’re sharing it with all of you!

Pete’s tips for this concoction are to always use copper mugs, and to make sure you get a good ginger beer that’s not too bitter, and not too sweet. His ginger beer of choice is Gosling’s. Now drink up and enjoy!

Uncle Pete's Moscow Mules
Yields 1
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Ingredients
  1. Ice
  2. 1.5-2.0 oz Vodka
  3. 6oz. Ginger Beer
  4. ¼ fresh lime
Instructions
  1. Fill copper mug with ice
  2. Add vodka and ginger beer
  3. Squeeze lime into drink mix
  4. Wipe rim of mug with lime and throw it in
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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Fiesta Frozen Banana Pops

This recipe for Fiesta Frozen Banana Pops is so easy and fun to make. What a delicious summer treat! Check it out on the Fiesta Dinnerware blog at www.alwaysfestive.com.

Ready for a simple summer treat that’s fun to make? Fiesta Frozen Banana Pops are such a crowd pleaser for kids and grown ups alike. All it takes is just three ingredients and a few toppings.

Fiesta Frozen Banana Pops
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Ingredients
  1. 2 bananas, cut in half
  2. 6 oz chocolate chips
  3. 2 tablespoons vegetable oil
  4. Popsicle sticks
  5. Toppings
Instructions
  1. Cut bananas in half.
  2. Slide popsicle stick about halfway through each banana.
  3. Place in freezer overnight.
  4. Combine chocolate chips and vegetable oil in microwave safe container. Heat for 30 seconds and stir. Repeat until chocolate is smooth.
  5. Dip frozen bananas in chocolate.
  6. Roll in toppings before chocolate sets.
  7. Set on wax or parchment paper until the chocolate sets.
  8. Enjoy!
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
This recipe is so easy, we can’t believe we never thought to make Frozen Banana Pops sooner. You’ll definitely want to bring your family and friends in on the fun. Make a party of it!

This recipe for Fiesta Frozen Banana Pops is so easy and fun to make. What a delicious summer treat! Check it out on the Fiesta Dinnerware blog at www.alwaysfestive.com.

First, cut the bananas in half. Then insert popsicle sticks about halfway through each banana. (You can find popsicle sticks at any craft store.) Freeze the bananas overnight.

Next, melt the chocolate chips and vegetable oil in the microwave. For best results, heat for 30 seconds and then stir. Repeat until the chocolate is smooth. Be sure not to overheat because chocolate will become grainy and lose its smooth consistency.

This recipe for Fiesta Frozen Banana Pops is so easy and fun to make. What a delicious summer treat! Check it out on the Fiesta Dinnerware blog at www.alwaysfestive.com.

Immediately dip the bananas in the chocolate while the chocolate is warm. We put our melted chocolate in a Fiesta Tumbler. The shape allows for perfect dipping!

This recipe for Fiesta Frozen Banana Pops is so easy and fun to make. What a delicious summer treat! Check it out on the Fiesta Dinnerware blog at www.alwaysfestive.com.

Then dip each chocolate covered banana in your choice of toppings. You’ll want to do this before the chocolate sets or the toppings won’t stick. We dipped our bananas in colorful sprinkles, crushed walnuts, chocolate candies, and shredded coconut. Our Fiesta Fruit/Salsa Bowls made it easy to rolls the bananas in the toppings.

Place bananas on wax or parchment paper until the chocolate sets. Or you can enjoy right away, but the chocolate will be a little messier.

This recipe for Fiesta Frozen Banana Pops is so easy and fun to make. What a delicious summer treat! Check it out on the Fiesta Dinnerware blog at www.alwaysfestive.com.

That’s all there is to it! We hope you enjoy this summer treat. Be sure to let us know if you make it and what kind of toppings you use.

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Summer Berry Salad with Whipped Coconut Cream

Berry Salad Whipped Coconut Cream Recipe

Sweet, juicy berries are naturally delicious, but we’ve gilded the lily with this homemade whipped coconut cream to top them off.   Serve up this colorful berry salad in one of our Chip and Dip Sets and you are well on your way to an easy (and healthy!) treat to serve during your next summer get-together.

For the Summer Berry Salad dice about three pounds of strawberries.  Add in one pound of blueberries and six to twelve ounces of raspberries.

The Whipped Coconut Cream requires a bit of additional prep as the cans of coconut cream or coconut milk must be refrigerated for 24 hours before whipping for best results. Coconut cream and coconut milk can usually be found in the international section of your local grocery store with the Asian foods. We used Thai Kitchen coconut cream, although their coconut milk has also been known to produce good whipped cream as well. 

Once the cans have been refrigerated for 24 hours, open and carefully scoop out the thick, white coconut cream that has risen to the top, trying to avoid the coconut water at the bottom of the can.  You can save that liquid to add to your next smoothie, or simply discard.

After whipping your coconut cream, spoon into the Fiesta Dip Bowl, or similar high-sided bowl, and place in the center of a large, round serving bowl like the Fiesta Chip Bowl.  Spoon those glorious berries into the serving bowl and your healthy dish is ready to go. 

Berry Salad Whipped Coconut Cream Recipe

When serving, we set out a variety of small bowls such as Bouillons and Ramekins alongside the salad, so that guests can easily assemble a single serving of this colorful treat.  

Believe us when we say, that even amidst a sea of pies and cake, this Berry Salad will go fast!  If you’re lucky enough to have left overs, blend the berries up for a post-celebration smoothie the next day.  You can even put that leftover coconut water to use!

Summer Berry Salad with Whipped Coconut Cream
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Ingredients
  1. 3 pounds fresh strawberries, cut into bite-sized pieces
  2. 1 pound fresh blueberries
  3. 6 to 12 ounces fresh raspberries
  4. 2 cans coconut milk or coconut cream, refrigerated for 24 hours
  5. 4 tablespoons powdered sugar
  6. 1 teaspoon vanilla extract
Instructions
  1. Refrigerate cans of coconut milk or coconut cream for 24 hours.
  2. Cut strawberries into bite-sized pieces and combine with other berries in a medium bowl and set aside.
  3. Remove coconut milk from the refrigerator and open with a can opener.
  4. Carefully scoop out solid white coconut cream from the can, being sure to avoid any coconut water in the bottom half of the can.
  5. Put coconut cream into a mixing bowl and beat with an electric mixer until smooth.
  6. Add powdered sugar and beat until combined then add vanilla extract.
  7. Beat until soft peaks form and then spoon into a small, high sided bowl such as the Fiesta Dip Bowl.
  8. Place bowl of whipped cream into the center of a large, round serving bowl such as the Fiesta Chip Bowl.
  9. Spoon berry salad mixture into the large bowl surrounding the dip.
  10. Cover and refrigerate until ready to serve.
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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Simple Decorative Pie Crust Techniques

Simple Decorative Pie Crust Techniques from Fiesta Dinnerware

All the best summer memories happen around a freshly baked pie, or at least at Fiesta Dinnerware we like to think so. But gone are the days of grandma’s basic pies (sorry grandma). With fancy decorative pies posted all across social media, we often feel pie envy. Do your pies stack up to what you see on Pinterest, Facebook and Instagram?

Fear not, friends. We have some simple pie crust tips and tricks that will make your pies the star of every summer party. And, don’t tell, but we didn’t even make our pies from scratch! Just grab a can of fruit pie filling, add some fresh fruit to the filling, and unroll some pie crust from the refrigerated section of the grocery store. None of these fancy pies took longer than 20 minutes to make. However, all you baking pros out there can feel free to go the homemade route if you choose.

Roses
Roses are so simple to create, but really make a beautiful statement. And in our Large Heart Bowl, how sweet is this pie? Use a knife to cut strips about ½ inch thick. You’ll only need each strip to be about 4 inches long. Create a rose-like spiral, taking care to curl out the “petals” as you wind the dough around itself. Pinch the bottom, but keep the top portion of the petals loose. You’ll make the most realistic roses that way. We took some extra dough to make rose petals, freehand with a knife. Add the roses and leaves to the top of your pie filling. Brush with an egg wash and sprinkle with sugar. Then bake the pie according to your recipe.

Simple Decorative Pie Crust Techniques from Fiesta Dinnerware

Simple Decorative Pie Crust Techniques from Fiesta Dinnerware

Shapes
You could easily just cover your pie with a flat crust and poke some holes in the top. But what fun would that be? We think this is the simplest trick of all. Use some cookie cutters to cut shapes out of your freshly rolled dough. Lay them out in a haphazard pattern across the top. Voila! We used star shapes for our summer celebrations, but you could really use any shape at all. Bake as usual.

Simple Decorative Pie Crust Techniques from Fiesta Dinnerware

Simple Decorative Pie Crust Techniques from Fiesta Dinnerware

Painted Dough
For those who have an artistic flair, this technique is sure to impress. And it’s so easy! We made a cherry pie in our Square Baker. We used a knife to freeform some cherries, stems and leaves. A little egg wash “glued” them to the lattice crust. Then, using a paint brush, we “painted” our cherries with some red and green food coloring. We used our food coloring straight out of the bottle, but you could dilute it with a little water for a watercolor effect. Bake your pie in the oven.

Simple Decorative Pie Crust Techniques from Fiesta Dinnerware

Simple Decorative Pie Crust Techniques from Fiesta Dinnerware

Braided Crust
Isn’t this braided crust adorable? If you can braid hair, you can pull this off. Cut thin strips of dough, about ¼” thick. Roll each strip to make a smooth snake-like tube. Take three at a time and pinch them together at the top. Then braid them together and pinch at the bottom. You might need to do this 2-3 times to fit the braids all the way around your Pie Baker. Brush the bottom crust with a little egg wash and lightly press the braids onto the bottom crust. Brush the braids with egg wash and sprinkle with sugar. Bake as usual.

Simple Decorative Pie Crust Techniques from Fiesta Dinnerware

Simple Decorative Pie Crust Techniques from Fiesta Dinnerware

Fruit Shapes
We love a crumble topping on a fruit pie. But it’s difficult to determine what flavor is being served until you cut into it. Eliminate any confusion with this easy trick. We made a mini peach pie in our Fiesta Ramekin. But before we put it in the oven, we sliced a peach and created a negative space star, again using cookie cutters (they’re so useful when making pies!).

Simple decorative pie crust ideas from Fiesta Dinnerware

 

Simple Decorative Pie Crust Techniques from Fiesta Dinnerware

Do you have any tips for making Instagram-worthy pies? We’d love to hear them! Better yet, share your pies with us on social media at Facebook, Instagram or Pinterest.

And be sure to check out some of our previous posts for Fiesta pie recipes: Mini Confetti Cream Pies, Confetti Cream Pie, Mini Pumpkin Pies, Chicken Pot Pie, and Petite Pies. 

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Fiesta Rainbow Foods

As you’ve probably already guessed, we love color here at Fiesta Dinnerware! So it only makes sense that after we’ve set our table with our rainbow of dinnerware, we’d include a rainbow of foods to go with it! We thought we’d share with you our favorite foods that really get us in the Fiesta spirit. Think radiant red strawberries and peppers, and bright blueberries and blackberries. The best part about these festive fares? They include tons of fruits and veggies!

We’re kicking this colorful feast off with a healthy smoothie bowl. We love testing out different smoothie flavors, but find ourselves reaching for berries and bananas (and even a handful of spinach!) most often for a pretty purple hue. Our Small Bistro Bowl from the 3pc Bistro Set is the ideal size for this snack. Top with a spectrum of fruits for a beautiful breakfast treat!

Next, it’s appetizer time with our Rainbow Salsa! Chop up tomatoes, orange and yellow peppers, jalapeños, cilantro, and red onion. Add black beans, corn, lime juice, and your favorite spices and you’re ready to enjoy. We like serving this salsa up in our Lapis Signature Bowl. Shout out to Gimme Some Oven for this idea!

Finally, the main course: pizza! We piled on peppers, onions and broccoli to make this masterpiece. Store bought pizza crust makes this meal easy to throw together and enjoy in a pinch, and our Baking/Pizza Tray is the perfect size to hold it, not to mention oven proof up to 500 degrees!

What are your favorite foods for Fiesta? Let us know on Facebook and share your rainbow photos with us on Instagram by tagging @fiestadinnerware.

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A Taco Tuesday Fiesta

It came to our attention recently that our diets were severely lacking in one major food group. Fruits and veggies were covered, as were lean meats and legumes. So what exactly was missing, you ask? TACOS. Now, some of you might say that tacos aren’t a food group, but we say you’re wrong (and also we don’t need that kind of negativity).

Since we are clearly lacking in the taco department, we thought we’d start observing the weekly holiday of Taco Tuesday. We adore this alliterative day for so many reasons, but mostly because we get to combine two of our favorite things: Fiesta and fiestas!

As with any good Taco Tuesday fiesta, we have start with a margarita, because nothing tastes better than tequila when you realize it’s only Tuesday (kidding!). If you choose not to partake in alcohol, there are plenty of virgin margarita recipes on Pinterest. This one from food.com is one of our favorites. For this pitcher, however, we used a tried and true recipe from The Pioneer Woman.

Now, a real Taco Tuesday would be incomplete without one of our favorite sides: guacamole! We’ve tried so many different kinds of store bought guac, as well as guacamole flavor packets, but we’ve found that the best way to make it is from scratch, with fresh ingredients. For a simple recipe, just combine a mashed avocado with red onion, lime juice, salt, and cilantro to your liking. Be warned, though! One serving of this guac can quickly turn into two (and then three, and then four…) 😉

On to the main attraction: the taco! Now, we don’t think we’ve ever met a taco we didn’t like, but this Spicy Shrimp taco is one of our favorites. It’s easy to make and will have you reaching for more (if you’re not already full of that tasty guac, that is). We love this recipe and think you will too!

Spicy Shrimp Tacos
Serves 1
A tasty way to celebrate Taco Tuesday!
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Ingredients
  1. 1/2 tbsp. olive oil
  2. 1/2 tsp. chili powder
  3. 1/4 tsp. cumin
  4. 1/2 tsp. salt
  5. 8 medium shrimp, thawed and deveined
  6. 2 corn tortillas
  7. 1 tbsp. fresh cilantro
  8. 1 tbsp. roasted pepitas
  9. 1 tsp. diced jalapeños
  10. 1/4 cup purple cabbage
  11. 2 tsp. lime juice
  12. 1/2 avocado, sliced
Instructions
  1. Heat a pan to medium-high on the stovetop. Mix the olive oil, chili powder, cumin, and salt in a large bowl. Add the shrimp and toss to coat. Cook shrimp until translucent, about 1 1⁄2 to 2 minutes on each side.
  2. Pop tortillas in the oven, just to warm up. Place 3-4 shrimp, avocado, cilantro, roasted pepitas, jalapeño, and cabbage on the tortilla.
  3. Top with lime juice and enjoy!
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/

Last but not least is the décor. We wanted our Taco Tuesday fiesta to be as festive as possible, so we used Sage, Poppy, Daffodil, and White, which is a color combo that we’re currently obsessed with. We picked up a few tiny succulents to be planted in our Loaf Pan and Ramekin for a fun cactus-y theme that goes right along with the “tablecloth”. You can DIY your own Taco Tuesday themed tablecloth with butcher paper and white chalk pens. Finally, pick up some fun cocktail napkins and you’re all set!

Show us your best Taco Tuesday Fiesta photos by sharing on our Facebook page, or on Instagram with @fiestadinnerware.

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St. Patrick’s Day Cereal Bars

St. Patrick’s Day is almost here and we wanted to share a treat worthy of a leprechaun’s gold with you: Lucky Charms Cereal Bars!

This colorful cereal is perfect for any St. Paddy’s Day celebration, and gives you an excuse to indulge in a childhood favorite! We can’t remember the last time we bought a box for ourselves and were so nostalgic when opening it that we had to eat a quick bowl before continuing with the recipe. Don’t tell!

Cereal bars are some of the easiest (and tastiest!) sweet snacks you can make, since they only require three ingredients. The best part? They’re perfect for kids and adults! Our only advice is to make sure you serve your bars on colorful Fiesta Dinnerware, to get the whole magical rainbow effect 😉

Share your cereal bar photos with us on Facebook or Instagram and have a delicious St. Paddy’s Day!

St. Patrick's Day Cereal Bars
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Ingredients
  1. 5 tbsp. unsalted butter
  2. 6 cups mini marshmallows
  3. 7 cups Lucky Charms cereal
Instructions
  1. Melt butter over low heat in a large pot.
  2. Stir in mini marshmallows until melted and no lumps remain. Remove from heat.
  3. Stir in Lucky Charms cereal until fully coated with butter and marshmallow mixture
  4. Press cereal mixture into a greased 9x13 Fiesta Rectangular Baker and allow to cool.
  5. Enjoy!
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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Hummus: Healthy Homemade Comfort Food

Healthy homemade hummus recipe on the Fiesta Dinnerware blog | www.alwaysfestive.com

While we’re still in the throes of winter, spring is just around the corner. If you’re anything like us, our minds are thinking beach, but our tummies are thinking comfort food.

For a delicious snack that’s healthy, nourishing and comforting, we turned to our friend Chef Maria Loi of New York’s Loi Estiatorio restaurant and author of The Greek Diet for her famous Hummus recipe.

Chef Maria Loi's healthy homemade hummus recipe from the book The Greek Diet (featured on the Fiesta Dinnerware blog) | www.alwaysfestive.com

We served our hummus with fresh veggies and warm pita bread. In the spirit of the Greek Islands, we went with a color palette of blues and white for our Fiesta dishes. Lapis, Turquoise and White are as crisp and fresh as the carrots, celery and snap peas we served for dipping.

This recipe makes plenty for a party. Using our Appetizer Plates, Square Handled Serving Tray and 2pc Dip and Spreader Set, it’s simple to serve a group.

A healthy homemade hummus recipe, featured on the Fiesta Dinnerware blog | www.alwaysfestive.com

If you’ve never made your own hummus, it’s nothing like the kind you buy in the grocery store. It’s so simple to make.

In this recipe, while you’re welcome to use canned chickpeas, we encourage you to try using dried chickpeas instead. Served slightly warm along with fresh warm pita bread — you’re in for a treat!

Maria's Hummus
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Ingredients
  1. 1 red bell pepper
  2. 2 cups dried chickpeas or one 16-ounce can chickpeas
  3. 1 teaspoon baking soda (if using dried chickpeas)
  4. 1 medium onion, quartered
  5. 2 garlic cloves, peeled
  6. 1/4 cup tahini
  7. 2 to 3 tablespoons fresh lemon juice
  8. Red pepper flakes (optional)
  9. 1/2 cup extra-virgin olive oil, plus more for drizzling
  10. Salt
  11. Warmed whole-grain pita bread and/or vegetables, for serving
Instructions
  1. Roast the pepper by placing it over an open flame at medium-high heat on your stovetop. Rotate it consistently using tongs until the entire outside is charred, about 10 to 15 minutes. Place in a bowl, cover with plastic wrap, and allow to steam for 15 minutes. Remove the pepper from the bowl, peel the skin using your hands, remove the seeds, and chop. Set aside.
  2. If you're using canned chickpeas, skip to Step 4. If you are using dried chickpeas, place them in a medium pot. Cover the chickpeas with water, stir in the baking soda, and allow them to soak overnight.
  3. The next day, rinse and drain the soaked dried chickpeas. Heat a medium pot over medium heat until hot. Add the chickpeas, onion and enough water to cover the contents of the pot by 3 inches. Cover the pot and bring to a boil. Reduce the heat to a simmer and continue to cook the chickpeas for about 45 minutes, skimming as needed to remove foam, until soft. Drain the chickpeas and reserve the onion. Allow the chickpeas to cool.
  4. If using canned chickpeas, saute the onion over medium heat until translucent, about 5 minutes. Combine the roasted pepper, garlic, and tahini in a food processor or blender. Process, scraping down the sides of the processor as necessary, until smooth. Add the chickpeas, sauteed onion (or reserved onion if using soaked chickpeas), lemon juice, and pepper flakes (if using). Process, scraping down the sides again if necessary, until smooth. With the machine running, gradually add the 1/2 cup olive oil and process until the mixture is emulsified. Add salt to taste and more pepper flakes, if desired. Spoon the hummus into a serving dish.
  5. To serve, drizzle with extra-virgin olive oil and pair with warm whole-grain pita brea and/or fresh vegetables, including celery, carrots, and sliced red and green peppers.
Adapted from The Greek Diet: Look and Feel Like a Greek God or Goddess and Lose Up To Ten Pounds in Two Weeks
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
A healthy homemade hummus recipe, featured on the Fiesta Dinnerware blog | www.alwaysfestive.com

Do you have any healthy comfort food recipes you enjoy during the winter? We love to hear what our Fiesta community has on the menu. Please share with us on social media at Facebook and Instagram.

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Rosemary Sea Salt Skillet Bread

 

How many times have you been making dinner, a tasty pasta, or maybe a crisp salad, and realize the only thing to complete the meal would be a hot loaf of fresh bread? We know we’ve been there! Running out to the store is an option, but wouldn’t you rather have a steaming loaf straight from your own oven? Of course you would! Enter Sweet Paul Magazine’s Skillet Bread.

We’ve adapted the original Fennel Seed recipe that Sweet Paul posted, but the core is still the same (and still simple!). We found ourselves daydreaming about Rosemary Sea Salt bread whilst mixing ingredients, and we’re not ones to deny a good salty craving, so we went with it! We also kept to the same baking vessel (our Fiesta Skillet Baker), which is ideal for making this skillet bread.

For first timers, the key to making bread is giving your dough enough time to rise. A vital step is to check the expiration date on your yeast before adding it in. Expired yeast prevents the dough from rising properly, leaving your bread flat, instead of fluffy. And remember, yeast thrives in a warm, moist environment!

Are you planning on making our Rosemary Sea Salt Skillet Bread? If so, be sure to share your photos with us on Facebook or Instagram. Happy baking!

Rosemary Skillet Bread
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Ingredients
  1. 1½ tablespoons dry active yeast
  2. 1 tablespoon honey
  3. ½ cup+1 cup warm water
  4. 3½ cups all purpose flour
  5. 3 tablespoons olive oil
  6. oil for greasing the skillets
  7. 1 teaspoon salt
  8. 4 teaspoons olive oil
  9. course sea salt
  10. 1 tablespoon rosemary
Instructions
  1. Mix yeast, honey, and ½ cup warm water in a large bowl and let it sit for 5 minutes. It should be frothy after 5 minutes, if not the yeast is dead and you have to start over.
  2. Add the rest of the water, flour, oil, and salt and mix until you have a smooth dough.
  3. Cover the bowl with plastic and let it rise until double in size. This will take about 40 minutes.
  4. Preheat the oven to 400°F.
  5. Divide the dough into 4 and place each dough into a well-greased skillet, top with oil, and use your fingers to flatten out the dough.
  6. Top with salt and rosemary.
  7. Bake them golden for about 18–20 minutes.
  8. Cool on a wire rack and serve in the skillet.
Adapted from Sweet Paul Magazine
Adapted from Sweet Paul Magazine
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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Lemon Blueberry Muffins

 

If anything can get us out of bed and moving in the morning, it’s the smell of homemade blueberry muffins baking from the kitchen. As much as we love the classic blueberry muffin recipe that was a staple of many of our childhoods, we were inspired by our newest color, Daffodil, to add some lemon zest to our concoction. The tart lemon gives this recipe an extra layer of flavor, which is so tasty.

 

These muffins are a great way to start your day, especially when you’re on the go and need something quick and delicious to grab on your way out the door (if made in advance, of course). We used fresh blueberries in our batter, but frozen will work just as well, especially if you want to save your fresh berries for garnish!

 

Trying this recipe out? Make sure to tag us on Instagram (@fiestadinnerware) or on Facebook (@Fiesta Dinnerware) to show us how your muffins turned out!

 

Lemon Blueberry Muffins
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Ingredients
  1. 3 cups all-purpose flour
  2. 1 cup granulated sugar
  3. 1 tbsp baking powder
  4. ½ tsp baking soda
  5. ½ tsp salt
  6. 1½ cups plain Greek yogurt
  7. 2 eggs
  8. 8 tbsp unsalted butter, melted and cooled
  9. 1 tsp grated lemon zest
  10. 2 tbsp lemon juice
  11. 1½ cups blueberries
Instructions
  1. Preheat oven to 375 degrees. Grease a 12-cup muffin tin.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk the yogurt and eggs together until smooth. Add the lemon zest and juice to the mixture and stir.
  4. Add the blueberries to the bowl of the flour mixture and gently stir.
  5. Gently fold in the yogurt mixture to the large bowl of the flour mixture until just combined. Fold in the melted butter until just combined.
  6. Divide the batter evenly into each muffin cup. Fill the batter to the top of each tin.
  7. Bake in the oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes before transferring to a cooling rack to cool for 10 minutes. Enjoy!
Fiesta Dinnerware, Always Festive http://alwaysfestive.com/
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