July 21, 2014
Summertime Blueberry Muffins
Florence
Course Breakfast
Cuisine American
- 1/2 cup butter
- 1 1/4 cups white sugar
- 2 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
- 2 cups fresh blueberries
- 1/4 cup white sugar
Preheat oven to 375 F.
Line muffin pans with paper liners.
In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy.
Add eggs and mix well.
Mix flour, baking powder and salt together and mix well.
Add flour mixture and milk and mix well.
Fold in berries.
Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar.
Bake for 30 minutes.
Allow to cool in pans for approximately 30 minute before removing them from pans.
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March 19, 2014
Mini Meatloaf
Florence
Course Main
Cuisine American
- 1 egg
- 1/2 Cup milk
- 3/4 Cup white bread crumbs soft
- 1 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb. ground chuck
- Aluminum foil
Beat egg slightly in a large mixing bowl.
Carefully stir in the milk.
Add the breadcrumbs and mix.
Sprinkle in the salt and pepper.
Add the ground chuck and mix well with hands to completely combine.
Preheat oven to 350°F
Spray each cup of a muffin tin with a non stick cooking spray.
Fill each cup with the meat mixture.
Bake 30 minutes.
Remove pan from the oven and allow to cool 10 minutes.
Remove muffins from pan and cool completely on a wire rack.
Wrap each muffin tightly in aluminum foil.
Freeze for up to 2 months.
To reheat, remove muffins from freezer.
Preheat oven to 450°F
Place wrapped muffins on a cookie sheet.
Bake 30 minutes.
Unwrap and bake another 5 minutes.
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February 19, 2014
Best Bran Muffins
Florence
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 32 minutes mins
Course Breakfast
Cuisine American
- 1/2 cup rolled oats
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup all-bran cereal
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg -- beaten
- 1/4 cup vegetable oil
- 1/2 cup molasses
- 3/4 cup buttermilk
- 1 8 oz can crushed pineIn natural juice -- undrained
- 1/2 cup chopped nuts and/or raisins
In a mixing bowl combine oats, flours, cereal, salt, baking powder and baking soda.
Combine the egg, oil, molasses, buttermilk and pineapple.
Pour mixture in with dry ingredients and mix well.
Stir in nuts and/or raisins.
Fill 18 greased muffin cups 2/3 full
Bake at 400°F for 12 minutes or until golden brown
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