Fun Fridays- Muffin Madness

Most of us in this house like blueberries.   A lot!  So this is another one of those recipes that gets used often.  It is quick and easy...seeing a trend here?  We have tried many different ones in the past and this is by far our favorite.   For the ones that do not like the blueberries, I make a few plain and they love them still.  Must be that sprinkle of sugar on the top!

Enjoy!

 

Blueberry Muffins
2 cup flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1/2 cup butter, melted
1 egg, slightly beaten
1 tsp. vanilla
2 cups blueberries

Preheat oven to 400.  Grease muffin pan.
In small bowl, combine flour, sugar, baking powder and salt.
In separate bowl stir milk, butter, egg and vanilla until blended.

Make well in dry ingredients and add milk mixture until just combined.  Add blueberries, mixing gently.  Spoon into muffin tins and sprinkle with sugar.

Bake 20-25 minutes.
Enjoy!

OK, here's the truth- I throw all the ingredients into a bowl and mix.  Always have, and they taste yummy.  Maybe that makes me a less than perfect cook.  But it also makes me smart-  1 bowl less to clean!  ;)


See you back next Friday for our last muffin recipe!

Fun Friday- Muffin Madness

Here we go!  Another one of our favorites and simple to make.  This recipe only makes a dozen so you might want to double up if you are sharing.  The recipe came from A Taste of Home magazine that came out YEARS ago.  My 15 year old requests these all the time!

Lemon Poppy Seed Muffins

2 cups biscuit/baking mix (we make our own!)
1 pkg. instant lemon pudding mix
1/4 cup of poppy seeds (that seems like A LOT to me.  We only use about 3 TBSP)
1/4 cup grated lemon peel
2 eggs
1 cup milk
1/4 cup oil




Combine dry ingredients in a bowl.  Mix up wet ingredients and add to dry ingredients, mixing until just moist.  Fill muffin tins 3/4 full.  Bake at 375 for 20-25 minutes.

Icing
Combine 3/4 cup of powdered sugar with 1-2 TBSP lemon juice.  Drizzle icing over muffins.

Enjoy!

 

Here's my quick tip for the day: after filling muffin tins for years with various utensils, I found that my 1/4 cup measuring cup is the perfect way to fill them up without a mess.

Fun Fridays- Muffin Madness!

When I first started blogging last year, I mentioned here about my family eating muffins for Friday morning breakfasts with a dear friend and her family.  We still do muffins almost every Friday at our house, without that friend to share with sadly (boo hiss, military!), but each time we mix them up it makes me smile at the memories we have sharing muffins with someone each week.  Warm muffins in the morning are yummy.  Warm muffins in the morning made by or for a friend are delightful!

So this month, Fun Fridays are all about MUFFINS!

First one up is a recipe I have been using for over 18 years!  No kidding!  When I was first substitute teaching, before our first was born, a preschool director introduced these to me.  She made them as bread in coffee cans.  We loved them and they are a staple in our house.  You can use whatever fruit you choose, I seem to remember her using strawberries, but we either use pumpkin or applesauce. 

I love this simple recipe.  It is one of those just pour it all in a bowl, mix and put in the muffin cups.  One bowl to clean, no fancy steps to remember.

Quick note- this is NOT a "healthy" recipe.  If you are looking for low cal or just good for you ingredients, better close your eyes real quick and change blogs for this one.  I do try to make up for it by using our own milled flour and usually substitute honey granules for the sugar.  I say usually, because I am currently out and have not reordered them.  So, white sugar it is....shhhhhhhhhhh, don't tell.  Hey, I gave up diet cokes this month, I deserve a little white sugar, right? ;)


Fruit Bread

3 cups flour (we use whole wheat)
1 tsp. soda
1 tsp. salt
3 tsp. cinnamon
2 c. sugar (or 1 1/2 honey granules)
3 eggs
1 1/4 cup oil
2 1/2 c. fruit (applesauce, pumpkin, strawberries)

Mix all ingredients together and fill muffin pans 2/3 full.  Bale at 350 for 25-30 minutes.
Makes 2 dozen, so there are plenty to share with a friend or freeze half for the following week's breakfast.  Or snacks!

 

Enjoy and Happy Friday, friends!