BLUEBERRY MUFFINS

Muffins are delicious for breakfast or dessert.  The blueberries make the muffins extra moist and yummy.  They pop while they cook to create great bursts of color.

Prep time:  15 minutes
Cook time:  20 minutes
Serves:  12

Ingredients:
4 tbsp. unsalted butter
2 cups self-rising flour
1 tsp. baking powder
1/4 cup superfine sugar
finely grated zest of one lemon (optional)
1 cup plain yogurt
2 large eggs lightly beaten
9 oz. (250 g) blueberries

Equipment:
mixing bowl
sieve
large pitcher
wooden spoon
2 soup spoons
12-cup muffin pan and liners

1.  Preheat the oven to 400*F (200*C).  Line a 12-cup muffin pan with paper liners.  Melt the butter in a pan, then set aside to cool.  Sift the flour into a bowl, and mix in the baking powder, sugar, and lemon zest.

2.  Make a well in the center of the flour.  Mix the yogurt, eggs, and cool melted butter together in a large pitcher, then pour into the dry ingredients.

3.  Add the blueberries.  Mix until just combined, but don't overmix or the muffins will be heavy.

4.  Spoon evenly into the paper liners and bake for 20 minutes, or until golden brown and springy.  Cool in the pan for 5 minutes.

Tip:  Put half the muffins in an airtight container and place in the freezer to have at a later date.  The muffins can stay in the freezer for up to two months. 

SAUSAGE MUFFINS

Sausage Muffins

1 cup of Bisquick

1 lb. cooked sausage, crumbled

4 eggs, beaten

1 cup of shredded Cheddar cheese

Combine the four ingredients.  Spoon into greased muffin pans (or line with paper cups).

Bake at 350 degrees for 20 minutes. 

Makes 12 muffins.

 You can use any kind of sausage you would like.  I used breakfast sausage, but sweet Italian sausage or even a hot sausage or turkey sausage would be good.

Because I am allergic to dairy, I used a cheese with no lactose.  It tasted good and no one was the wiser.

YUM! Great for a cold night! Or  morning breakfast!

EASY BROCCOLI, CHEESE AND HAM MUFFINS

A great on-the-go breakfast!  Sounds really good!

• Prep Time 15 min
• Total Time 35 min
• Servings 12

1 bag (12 oz) Green Giant™ Steamers™ frozen broccoli & cheese sauce

1 1/2 cups Original Bisquick™ mix

1/2 cup milk

3 tablespoons vegetable oil

1 egg

1/2 cup diced cooked ham

1/2 cup shredded sharp Cheddar cheese (2 oz)

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
• Cook broccoli as directed on bag.
• In large bowl, stir together Bisquick mix, milk, oil and egg. Stir in broccoli, ham and cheese just until well mixed. Spoon mixture evenly into muffin cups.
• Bake 18 to 22 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Wrap and refrigerate any leftover muffins. Unwrap and reheat 1 at a time on microwavable plate 15 to 30 seconds or until warm.

THE EASIEST PUMPKIN MUFFINS EVER!

I love pumpkin muffins, so when I found this recipe I wanted to try it. It is so easy!

Begin with a box of yellow cake mix. Any kind will do except don't use the "pudding" kind.

Put the mix in a bowl and add a 15 oz. can of pumpkin puree. Not pumpkin pie mix.

Add 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg and 1/4 teaspoon of cloves. Mix together. Really mix. I found this hard to do because the batter gets really thick.

Line 12 muffin cups and fill them about 2/3 to 3/4 of the way with the batter.

Bake at 350 degrees for 25-30 minutes. Let cool and enjoy!

Warning: These contain a lot of fiber. If you have difficulty digesting fiber, this muffin is not for you. I found out the hard way, but Joe enjoyed the other 10. ;)

BANANA MUFFINS

Last week my neighbor had some extra bananas which he gave to Joe and me.  We ate a few, but there are only so many bananas I can eat.  There were three left which were very ripe.  What's a girl to do?  Make banana muffins, of course.



BANANA MUFFINS
Ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
3/4 cup white sugar
1 egg
1/3 cup butter, melted

Directions:
1. Preheat oven to 350 degrees.  Coat muffin pans with non-stick spray or use paper liners.  Sift together the flour, baking powder, baking soda and salt; set aside.

2.  Combine bananas, sugar, egg and melted butter in a large bowl.  Fold in flour mixture and mix until smooth.  Scoop into muffin pan.

3.  Bake in preheated oven.  Bake mini muffins for 10-15 minutes and large muffins for 25-30 minutes.  Muffins will spring back when lightly tapped.

Makes 12 muffins or 48 mini muffins.