Shambhala Signature Blueberry Muffins

Blueberries...

1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.

2. In a medium bowl, whisk together the flour, baking powder and salt.

3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).

4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.

5. Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.

Rustic Onion Soup

Shambhala Tea Biscuits

These tea biscuits are light, fluffy, tasty and easy to make. This recipe can be made sweet or savouy with the addition of a few simple ingredients like fresh herbs, cheeses or simply drizzled with honey.

Oven-Scrambled Eggs

This recipe is great when you want to cook scrambled eggs for a crowd. The texture is light and fluffy, resembling a soufflé. Flavouring ingredients are easily added – we often use a mix of cheeses. Like similar eggs dishes, this one puffs up in the oven for a wonderful presentation. However, it also collapses quickly as it cools – so serve it immediately.

This recipe can be adapted for 3---12--or 75; simply adjust quantities to suit, using two eggs per person.

Tuscan-Roasted Tomato Pasta

Shambhala’s Frittata - (a.k.a. quiche sans pastry)

This egg dish appeals to all our guests. It is basically a crustless quiche, which uses any vegetables of your choice. This is a nice “clean out the fridge” dish. You can substitute any vegetables you like. You can also add things like cooked bacon or ham or cooked potatoes to get something more like a traditional quiche. The whole thing is very flexible and easy to do. We sometimes precook the vegetables and freeze them in baggies – it makes things a little easier to get the quiche ready in a hurry.

1. Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.

2. In a medium bowl, whisk together the flour, baking powder and salt.

3. In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).

4. Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. Add the berries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.

5. Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.

Tuscan-Roasted Tomato Pasta

Blueberry Blintzes - Yield: 20 crepes

These paper-thin crepes can be filled with just about anything. For this rendition, a handful of blueberries is blended into a velvety mixture that's spooned into golden, delicate pancakes.  Top with creme fraishe an garnish with a sprig of fresh mint.