Pomegranate Avocado Dip

 

1 ripe avocado

1 tomato, chopped

1 teaspoon onion, finely chopped (I messed up in the picture and read it as 1 onion, so the picture has a full, large onion-heehee)

1/4 teaspoon ground coriander

1/2 teaspoon salt

1 Tablespoon lemon juice

1/2 teaspoon Accent seasoning mix (MSG)

1/8 teaspoon cayenne pepper

Seeds of 1 ripe pomegranate

Mix all ingredients together—add avocado last and just gently toss so it stays in pieces. Serve with Fritos Scoops or tortillas.

We got this recipe from Becky, I think it was an appetizer for Thanksgiving the first time we had it.

Seminary Sour Milk Banana (Double-Chocolate) Muffins

 I found this recipe online while looking for a muffin recipe to make for early morning seminary the next day with the sour milk and many bananas that both needed to be used. 

Dry ingredients:

2 cups (240 g) flour

1/2 c (100 g) sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Wet ingredients:

2 large eggs

1 cup buttermilk (or sour milk)

4 Tbsp butter (it calls for unsalted, but I don't ever have that, I just did a scant measure on the salt)

4 Tbsp oil

1 tsp vanilla

Preheat oven to 425

Whisk the dry ingredients and add wet to dry ingredients and combine, don't overmix. Gently fold in add-ins.

With medium scoop 1/4 cup batter into muffins and sprinkle with granulated sugar or strusel.

Bake at 425 for 5 minutes, then without opening turn down to 350 degrees and bake for 15-18 minutes or until done.

Banana muffins: add 2 mashed bananas and subtract 1/2 cup of milk; can add 1/2 cup toasted walnuts or pecans

Double chocolate muffins: replace 1/2 c flour with 1/2 cup cocoa powder and add 1 cup chocolate chips that have been tossed with 2 Tbs of dry ingredients before folding into the batter. Top with a few chocolate chips.

I made some gluten-free with some gluten-free flour and did both combinations and made double chocolate banana muffins and they were a hit. 

The original recipe (which I can't find again online) explained that baking at 425 first creates a higher rise (different from peaking from over-stirring). It's not a super-sweet muffin (even with the banana and chocolate) and the original recipe had a variety of savory mix-ins as well.