Jolene's Recipe Journal

August has flown by and it's time for Muffin Monday again! This month's pick was a no brainer.  Zucchini is plentiful everywhere and I had a pretty decent blueberry crop this summer despite a late hard frost back in May.  I found this recipe on the Taste of Home website and I subbed blueberries for raisins.  It's been a crazy few months with a lot of home renovations going on which is always when I do my best with muffins, in a rush.  This insures I don't overmix them! I also like to reserve a few tablespoons of the flour mixture from the recipe and toss it with the berries so that they all don't sink down to the bottom of the muffin. I used a large cookie scoop and filled the muffin cups almost to the top so I only got 10 muffins. The recipe said to mix granulated sugar with nutmeg and sprinkle it on top but instead I grated nutmeg over top of batter then sprinkled with turbinado sugar.  We just like the crunch it gives.    Just look how choc full

I have a love/hate relationship with August. On the one hand it means that summer is coming to an end.  On the other hand, two of my seasonal favorites, corn and tomatoes, are finally available. It's often too hot to run the oven or stand outside tending the grill so I look for easy to prep sides like this salad. You can use any variety of tomatoes and corn that you like.  This time around I used halved grape and cherry tomatoes and regular sweet corn. If using full size tomatoes I'd suggest removing the core and seeds just to keep the salad from getting too wet.   This was the perfect side to some marinated bone-in chicken. Since you serve it cold it's a great make ahead dish and it's good in the fridge for days.  That is, if it lasts that long, it disappeared pretty quickly here!   Cherry Tomato Corn Salad Print With Image Without Image Ingredients 2 teaspooon dried basil 3 tablespoons olive oil 2 teaspoon lime juice 1 teaspoon sugar 1/2 teaspoon salt 1/4