Kicking Horse Coffee Organic Ground Coffee Light Hola Description
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Wild • Awake • Spirited
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Light Roast
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USDA Organic
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Fair Trade Certified
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Central & South America
About Hola
A warm welcome. This tropical storm sails in off the sea. It’s a high-five, a hug, and a kick to the conventional. Hullo good mornings! Bring on the dawn.
Wild, awake, spirited. This blend knows how to dish up a warm welcome. It's a hot, tropical storm, sailing in off the sea. It's a high-five, a hug, and a good swift kick to the conventional, all at once. Hullo good mornings! Bring on the dawn.
Directions
Make Great Coffee
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Use fresh, cold, filtered water
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2 Tbsp for every cup. More if you're bold.
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Store in an airtight container.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Strawberry Banana Muffins
[vc_row][vc_column][vc_column_text]Strawberries and bananas are a classic flavor pairing for a reason – the sweet tang of strawberries balances with the creamy sweetness of bananas, creating perfect harmony on your taste buds. Whether you're blending them up in a pretty pink smoothie or baking these fluffy muffins, sweet berry and mellow banana go together like peanut butter and jelly. These strawberry banana muffins, incorporating buttermilk and a hint of almond, make a beautiful breakfast or a welcome addition to a school or office lunch.
Strawberry Banana Muffins
- 2 cups chopped strawberries
- 2 cups all-purpose flour (divided)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1/2 cup coconut sugar
- 1/2 stick unsalted butter (softened)
- 2 large eggs
- 1 tsp. almond extract
- 1 cup mashed ripe banana (about 2 bananas)
- 1/2 cup buttermilk
- Preheat oven to 400 degrees F. Line standard muffin pan with 12 paper liners.
- In small bowl, toss strawberries with 2 tablespoons of flour. Set aside.
- In medium bowl, combine flour, baking powder, baking soda and salt.
- In separate medium bowl, beat sugar and butter with electric mixer on medium speed until light and fluffy, scraping down sides of bowl as needed. Add eggs and vanilla one at a time, beating well after each addition. Stir in mashed banana.
- Add dry ingredients to wet in three additions, alternating with buttermilk, and fold until just combined; a few remaining lumps are fine. Fold in chopped strawberries.
- Divide batter evenly among paper muffin liners. Gently tap pan on the counter a few times to remove any air bubbles.
- Bake 18-20 minutes, until toothpick inserted in center comes out mostly clean. Cool in pan on wire rack 10 minutes, then remove muffins and place on wire rack to cool completely.
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