"The event was excellent, from presentation, to service, to taste. Everyone raved about how good the food was and we're still eating leftovers three days later! Thank you so much to you and your staff for putting together a reception that far exceeded expectations"
-Marissa & Eric
December 2012
Customer Satisfaction

Did you know Bubba's Caters?
Bar & Bat Mitzvahs, Weddings, Bris, Holidays, Parties, Breakfast, Luncheons,Dinners, and all other Occasions!

Cakes for all Occasions!
Chocolate Chip Cookie Cake, Black & White Cookie Cake, Custom Cakes, Cakes in all Sizes!
No Trans Fat In Any Of Our Bakery Goods!

“It was perfect. You did a great job! We hope to do similar semi annual or at least annual events.”                                                            -Larraine     February 2013
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2 cups plain flour
2 tsp baking powder
1 tsp baking soda
Salt & pepper to taste
2 eggs
2 Tbsp Dijon mustard
1/3 cup oil
1 1/4 cups buttermilk
1 cup Sincerely, Brigitte Parsley chive cheese grated
1 cup fresh chopped spinach

Preheat the oven to 375°F.
Lightly grease a muffin dish, or place  cupcake cases in a cupcake dish.
Combine the flour, baking powder, baking soda, salt & pepper, grated SB parsley chive cheese  and chopped spinach in a large bowl.
In a separate bowl, combine the buttermilk, mustard with the oil and the eggs, and beat lightly.
Add the wet ingredients to the dry, and fold in until just combined.
Distribute the mixture evenly between the cupcake cases
Bake for 30 minutes, or until the muffins are golden brown on top.
After allowing to cool for a few minutes, transfer to a wire rack to cool completely.
Another great variation can be substituting spinach with sauté kale.

(makes about 12-14 pieces)
Recipe of the Month
Spinach and Cheese Muffins