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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Potato Skins With Cheese And Bacon
Florence
Prep Time 20 minutes mins
Cook Time 1 hour hr 13 minutes mins
Total Time 1 hour hr 33 minutes mins
Course Appetizer
Cuisine American
- 4 medium unpeeled baking potatoes 2#
- vegetable cooking spray
- 4 slices bacon
- 3/4 cup cheddar cheese
- 1 tablespoon minced fresh chives
- 1/4 cup non-fat sour cream
Bake potatoes at 425°F for 1 hour (60 minutes) or until done
Cool slightly
Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick skin.
Place potato shells on a baking sheet
Bake at 425°F for 8 minutes or until skins are crisp.
Cut bacon in to small pieces and cook in skillet.
Drain excess fat on paper towels and cool.
Divide cheese evenly among the shells
Bake at 425°F for 5 minutes or until cheese melts.
Sprinkle evenly with bacon and chives.
Serve with sour cream
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