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To Die For Blueberry Muffins

Better than any coffee shop blueberry muffin, these really are ‘to die for’.

To Die For Blueberry Muffins

To Die For Blueberry Muffins

Makes 12 large muffins

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 teaspoon vanilla

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1 ½ cup fresh blueberries

Crumb Topping:

1/2 cup brown sugar

1/3 cup all-purpose flour

1/4 cup butter softened to room temperature

1 1/2 teaspoons ground cinnamon

To Die For Blueberry Muffins

To Die For Blueberry Muffins

Preheat oven to 400°F. Grease muffin cups or line with muffin liners.

Place vegetable oil into a 1-cup measuring cup. Add the egg and then enough milk to fill the cup, which is approximately 1/3 cup of milk. Pour into a mixing bowl, add the vanilla and combine well with a fork.

Add flour, sugar, salt and baking powder into the liquid mixture and blend well. Carefully fold in the blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together the brown sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking. Makes 8-9 muffins.

Bake the muffins for 20 to 25 minutes in the preheated oven until done or a toothpick inserted into centre of a muffin comes out clean.


Orange Cranberry Muffins

Orange Cranberry Muffins

Orange Cranberry Muffins

Don’t you just love the smell in the house when anything is being made with oranges. And what about that beautiful orange colour….so dramatic and alive! Well I have been trying many different recipes that meld cranberries with citrusy flavours like lemon and orange, and have come up with a fluffy, yummy, melt-in-your-mouth kinda muffin – not one of those hard, heavy and dry ones. So give it a try!

Makes 16 muffins

1 cup cranberries

2 large Jaffa (or substitute) oranges

1 large egg

1/2 cup butter (margarine can substitute)

1 3/4 cups all-purpose flour

3/4 cup white sugar

1 teaspoon baking powder

1 teaspoon baking soda

Sugar (coarse granulated sugar is optimum) to sprinkle on top.

Preheat oven to 400F. Fill a muffin tin with muffin papers and set aside. (you’ll need to repeat with 4 more papers after the first batch are baked).

Chop the cranberries by hand with a knife or in your food processor. Set aside.

Use a vegetable peeler to remove the peel from the oranges. Place in a food processor to chop the peel. Leave the peel pieces in the bowl. Then cut off the bottom and top of the oranges and score the pith (the bitter white insides of the oranges). Remove the outer pith and break the orange sections apart. Cut each section into 4 pieces and put into a food processor (or blender) along with the peel and process or blend until pureed. Set aside.

Place the egg and butter in a large bowl and mix well. Add the pureed orange.

Combine the remaining ingredients to the orange mixture and continue to stir until blended.

Fill 12 muffin cups about 3/4 full. There will be enough dough left over to make 4 more. Sprinkle the tops with 1 teaspoon each of granulated sugar.

Bake in preheated oven for 20 minutes; remove from oven and let stand until slightly cooled before removing muffins.

Repeat with remaining dough to make 4 more muffins. Enjoy!

Playground Granola Bars

Playground Granola Bars

Playground Granola Bars

Lots of good and healthy ingredients in these bars and not bad chemicals or unhealthy additives. I may have posted this recipe before but since then I have made improvements to the taste to the original recipe which I found online (forgot where I got it from so sorry to the original poster). In addition, I have found the way to cut them so beautifully. I have yet got a way to cut them all equally but there must be some gadget out there for making them all the same size! And I must write that blog post/article about the many uses for my new best friend, parchment paper!

Playground Granola Bars

2 cups rolled oats

3/4 cup packed brown sugar

1/2 cup wheat germ

1/4 cup shelled sunflower seeds (preferably unsalted)

1/2 cup flax seed

1-2 teaspoons ground cinnamon (I use 2 teaspoons)

1 cup all-purpose flour

3/4 cup chopped walnuts

1/2 – 3/4 cup raisins

1/2 – 3/4 cup semi sweet little chocolate bits

3/4 teaspoon salt

1/2 cup honey

1 egg, beaten

1/2 cup vegetable oil

2 teaspoons vanilla extract

Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9×13 inch baking pan. Better still, line the pan with parchment paper, it’s my new best friend!

In a large bowl, mix together the oats, brown sugar, wheat germ, sunflower seeds, flax seeds, cinnamon, flour, walnuts, raisins, chocolate bits and salt.

Make a well in the center, and pour in the honey, egg, oil and vanilla.

Mix well. Pat the mixture evenly and press down well with a spatula into the prepared pan.  Bake for 30 to 35 minutes in the preheated oven, until the bars begin to turn golden at the edges. Do not over bake.

Cool for 5 minutes and remove from the pan with the paper and all. Let cool completely then cut into bars with your best cleaver.

Store in a sealed container. Moist and yummy the next day.


Breakfast Egg Muffins

Breakfast Egg Muffins

Breakfast Egg Muffins

Makes 6 breakfast muffins

½ cup diced Canadian bacon or smoked ham
2 green onions diced finely
4 eggs, beaten (for individual silicone muffin cups, and use 3 eggs for metal muffin tins with two paper liners in each)
1 teaspoon or your favourite spice blend (I used Italian spice)
1 cup grated cheddar cheese or any other kind you like

Breakfast Egg Muffin Ingredient

Breakfast Egg Muffin Ingredients

Get your baking containers ready. Spray with silicone cups with nonstick spray. If you are using regular muffin pan, then spray the paper liners with nonstick spray.

Place diced meat and green onions in the bottoms of the cups.

Add spice mix to the beaten eggs. Pour egg into each muffin cup until they are 3/4 full. Add the cheese on top.

Breakfast Egg Muffins Read to Bake

Breakfast Egg Muffins Read to Bake

Bake for 20-25 minutes at 375 F until muffins rise, are slightly browned and the eggs are set. Run the knife around the muffins if using silicone cups for easy removal.

You can store muffins in the refrigerator for a week or freeze but thaw before reheating.

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