UP CLOSE AND PERSONAL

“Travel is about the gorgeous feeling of teetering in the unknown.” – Anthony Bourdain

Hi Everyone,

It's Andrew with A Taste Of Kelowna Food Tours :)

One month is in the books for me as a local tour guide in Kelowna. I started this business because I wanted to get people up close and personal with Kelowna, its rich history, its outstanding people, and of course its delectable food!

With us you'll get a mix of fun historical stories about Kelowna, the best tasting local food, and an intimate look at our food scene.

So far so good, but I am starting this blog to further enhance what I can offer you all.

We had a busy month of July with over 100 guests from all across Canada as some Covid restrictions eased. However, in August some restrictions are back. But do not fret, we are still going strong and taking guests out 6 days a week and enjoying the Okanagan Summer!

Before I leave you I just wanted to say a quick thanks to the businesses that have helped me so far, and leave with a recipe from my Mom for blueberry muffins. (As they're in season)

Our guests have loved visiting all these local places: Bliss Bakery, Chai Baba Tea, BNA, BoxCar Kitchen, Gather Restaurant, The Curious Cafe, Okanagan Spirits, El Taquero, and The Galley Cafe at the Yacht Club!

Lemon Blueberry Muffins

Streusel:

4 tablespoons – all purpose flour

3 tablespoons – packed brown sugar

pinch of salt

4 teaspoons – unsalted butter, melted and slightly cooled

In small bown stir together flour, brown sugar and salt and add melted butter until moistened – set aside

Muffins:

2 cups - all purpose flour

2 1⁄2 teaspoons – baking powder

1⁄2 teaspoon - salt

1 tablespoon – lemon zest

2 tablespoons – lemon juice

1⁄2 cup – unsalted butter, softened

2 eggs

2/3 cup – 2% milk

1 1⁄2 cup of blueberries

Method:

Preheat oven to 400 degrees F – Line 12 – cup muffin pan with paper liners

In bowl, whisk together flour, baking powder and salt.

In large bowl, using fingers, rub together sugar, lemon zest and lemon juice, using electric mixer, beat

in butter until fluffy, beat eggs in 1 at a time. Scrape down side and bottom of bowl.

Stir in flour mixture, alternating with milk, and stir in most of the blueberries, keeping a few to top off

the muffins.

Place batter in muffin tins, using ice cream scoop or whatever, press a few blueberries on the top of

each muffin and sprinkle with streusel, pressing down on top of each one.

Bake until tester in center comes clean, or top springs back, about 20 to 25 minutes. Let cool for 10

minutes, remove from pan and cool completely.

Substitute orange juice and use cranberries for another taste.

If using frozen berries, don't thaw them just toss them in a teaspoon of flour before adding.

Enjoy, and remember I'm muffin without you!!!

Andrew