Freezer Fruit Rescue – Peachy Strawberry Margarita and Blueberry Muffins

When ever I don’t get around to eating my fresh fruit right away I always pop it in the freezer to avoid wasting it.  I had about 2 cups of blueberries, 3 cups of peaches, and 2 cups of strawberries.  So the easier answer to using this fruit would have been to make some smoothies.  I just haven’t been wanting smoothies and figured I might as well not try to force myself to eat something that I wouldn’t enjoy.

It was Cinco De Mayo and I was going to celebrate we made nachos and margaritas.  I got the idea for a peachy margarita from this Martha Stewart recipe: http://www.marthastewart.com/313180/frozen-peach-margaritas


Ingredients:

1 oz Taquila
3/4 oz Triple Sec
1 lime juiced
2 teaspoons of sugar
1/2 cup frozen peaches
2 frozen strawberries

Instructions:

1. For easy juicing, microwave your lime for about 15 seconds. Slice the lime in half, slice one piece about 1/8 inch thick for a garnish. Juice the remaining halves of the lime into your blender.
2. Add Taquila, triple sec, sugar, peaches and strawberries to blender
3. Blend until smooth
4. Serve with lime slice on the glass as a garnish

Keep in mind that most shot glasses are 1.5 oz so it would be pretty easy to make your drink too strong (like I did).  You can also make a virgin version of this recipe and will be a sweet and tart treat.


I made blueberry muffins from this recipe:  http://www.food.com/recipe/the-best-blueberry-muffins-50719

Ingredients:

1⁄2 cup margarine
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 teaspoons baking powder
1⁄4 teaspoon salt
2 cups all-purpose flour
1⁄2 cup milk
2 1⁄2 cups frozen blueberries

Instructions:

  1. Set oven to 375 degrees, grease muffin tins or line with muffin papers.  Makes 18 small muffins
  2. Cream margarine and sugar together until light and fluffy
  3. Add eggs one at a time, beat after each
  4. Add vanilla and milk
  5. In separate bowl mix flour, baking powder, and salt
  6. Add dry ingredients to wet one cup at a time, mixing after each
  7. Once mixture is combined, add frozen blueberries and mix with a spoon
  8. Spoon batter into muffin tin
  9. Bake for 20 minutes
  10. Insert toothpick into center off muffin, if the toothpick comes out clean then the muffins are done.  If it comes out with batter on it, bake for 2-3 more minutes.  Repeat this step until toothpick comes out clean.

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I did add granulated sugar to the top of the muffins but I honestly couldn’t tell.  I will be skipping this step next time.  And yes, that is my grandmothers plate 🙂

With these two recipes I freed up a good amount of space in my freezer.  This will allow me to make some of my own convenience foods to save time during my work week.  It’s been a busy week for cooking and it will hopefully allow me more time in the rest of the month to hang out with my family.