Posts Tagged With: Muffin

Blueberry Muffins

Blueberry Muffins

Yesterday I made Penne Pasta with home-made blueberry muffins.  I realized I didn’t give the recipe yet for the muffins so I wanted to do that today.

Bluberry Muffins

They almost looked burnt, but they aren’t.  They are moist and delicious!  Just add some butter and enjoy!

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Here is the recipe:

Ingredients
1 stick butter, room temperature
1 cup sugar
2 Eggs, large
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 cup blueberries, fresh or frozen
2 cup flour
1/2 cup milk
1/4 tsp cinnamon, for topping
2 tbsp sugar, for topping
Directions1 Measure 3/4 cup blueberries and mash them with a fork and set aside.2 Cream butter and sugar with paddle attachment until light and fluffy.3 Add eggs,vanilla, baking powder and salt, mix well.

4 Add the mashed blueberries and mix on low.

5 Add half the flour,mix on low until combined well, mix in half the milk on low…add the remaining half of flour mixing on low…then end with the remaining milk still mixing on low until well blended.

6 Fold in whole blueberries.

7 Scoop into prepared(either paper lined or spray with Pam) muffin pan.

8 Sprinkle tops with cinnamon sugar mixture.

9 Let rest about 5 minutes before baking.

Bake for 25-30 minutes at 375(350 for dark pans).  Let rest 30 minutes after baking and enjoy.

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Lemon Yogurt Muffins

I absolutely LOVE anything lemon!  Even as a child!  I remember, when I was in 6th grade, getting a lemon lip gloss and wanting to eat it because it smelled so good!  Of course I didn’t, but I was tempted!  I have a lemon candle I bought to use for a ‘special’ occasion.  Not sure what that will be, but I have it waiting!  So, I was looking for healthy muffin recipes using yogurt and ran into this one on Pinterest.  They are super easy to make and I really liked the taste of them!  NOt all my girls like them and it may be because of the icing, but, it meant more for me!!  🙂

Here’s the recipe:

Adapted from Cooking Light’s Tuscan Lemon Muffins

1 3/4 cups all-purpose flour

3/4 cup sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

6 oz nonfat yogurt

1/2 cup water

1/4 cup canola oil

zest and juice of 1/2 lemon

1 large egg, lightly beaten

cooking spray

For the lemon icing:

1 cup powdered sugar

1 tbsp fresh lemon juice

2 teaspoons grated lemon zest

1 tbsp milk

Directions: Preheat oven to 350 degrees. In a mixing bowl, combine flour, baking powder, salt, and sugar. Make a well in the center.

In a separate bowl, combine the yogurt, water, lemon juice, oil and egg. Pour the liquid mixture into the well of the dry mix.

Mix until just combined. The batter should be airy and light.

Stir in the zest.

Spray muffin tins with cooking spray. Divide the batter among the muffin cups and bake for about 15 minutes, or until done.

Allow the muffins to cool slightly while you make the lemon icing.

This part is easy. Simply whisk together the powdered sugar, lemon juice and zest, and milk. Then, drizzle over each muffin.

It makes 12, but I left 2 in the pan for my daughter after ballet, knowing we would eat them all and not save her any!.

It makes 12, but I left 2 in the pan for my daughter after ballet.

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Look at the gooey icing! Mmmmmm

Enjoy!!!!

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Blueberry Muffins

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Today I had dinner all done by 12:00!  What a great feeling to know it wasn’t hanging over me!  I made home-made blueberry muffins, tossed salad and a crock pot of beef barley soup.  Everything was ready for us when we all got in the door from our separate ways….work, ballet and orthodontist appointments!

The blueberry muffins were a hit with no left overs!  We were fighting over the last three! Here’s the recipe:

Ingredients
1 stick butter, room temperature
1 cup sugar
2 Eggs, large
1 tsp vanilla
2 tsp baking powder
1/4 tsp salt
2 1/2 cup blueberries, fresh or frozen
2 cup flour
1/2 cup milk
1/4 tsp cinnamon, for topping
2 tbsp sugar, for topping
Notes / Directions
Directions1 Measure 3/4 cup blueberries and mash them with a fork and set aside.2 Cream butter and sugar with paddle attachment until light and fluffy.3 Add eggs,vanilla, baking powder and salt, mix well.

4 Add the mashed blueberries and mix on low.

5 Add half the flour,mix on low until combined well, mix in half the milk on low…add the remaining half of flour mixing on low…then end with the remaining milk still mixing on low until well blended.

6 Fold in whole blueberries.

7 Scoop into prepared(either paper lined or spray with Pam) muffin pan.

8 Sprinkle tops with cinnamon sugar mixture.

9 Let rest about 5 minutes before baking.

Bake for 25-30 minutes at 375(350 for dark pans). Let rest 30 minutes after baking and enjoy.

Enjoy!

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