Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Blueberry Orange Muffins
These fun, citrus-inspired breakfast muffins are perfect for a warm Spring morning. With Orange Peel Zest and frozen blueberries, this is one easy homemade recipe! The trick for perfect, tender muffins is to let the batter sit for five minutes in the muffin cups. It lets the ingredients marry together a bit before baking!
Level of Difficulty:Easy
Cook Time:25 Minutes
Prep Time:15 Minutes
- 3 cups
- 4 teaspoons
- 1/4 teaspoon
- 3/4 cup
- 1 1/2 teaspoons
- 1 tablespoon
dried orange peel zest
- 2 cups
frozen blueberries, roughly chopped
- 1/2 cup
butter, melted and cooled
- 3/4 cup
- 3/4 cup
Start with two bowls. In one, melt the butter in the microwave; set aside to cool. Preheat the oven to 425-degrees.
In the other, combine the dry ingredients. Add the flour, baking powder, baking soda, sugar, salt and dried orange peel zest. Sift together with a fork.
Roughly chop the blueberries and add them to the flour mixture. Stir to coat, then make a well in the middle of the ingredients for the wet mixture.
In the cooled butter bowl, add the milk and eggs. Stir to combine. Then, stirring as you go, pour in the orange juice.
Carefully fold everything together until just mixed. Try not to over-mix the batter this can cause the texture to be tough.
Spoon into greased muffin cups. Let the batter rest for five minutes before baking.
Bake at 425-degrees for 20-25 minutes, or until golden brown. Serve immediately!