Category: Breakfast

Double Chocolate Chip Banana Muffins

Double Chocolate Chip Banana Muffins

A delicious muffin that uses up those long forgotten bananas on the counter.  Add chocolate and it’s a perfect union!

 

 

My kids most favorite muffins are Banana Muffins.  So when I saw this in a Taste of Home magazine with great reviews, it was on my to-bake list immediately!  Is it weird that I have an on going list just for baking?  What can I say, I’m a baker at heart 🙂  I may not be the best at it, but I enjoy it.  If I did an outside job, it would be baking stuff, doesn’t seem like work to me!  Housework on the other hand is…. WORK! Speaking of housework, you’ll notice that I’ve been especially absent the past week or so.  I’ve been working and developing a home management routine that works for us!  I’ve even pulled out the ChorePacks I had from years ago that never got followed through with!  I’ve never had a large family mentality.  Things work so much differently in large families.  I’ve always did everything that was done in the house with not much help.  Well that is fine and dandy for 3 or even 4 kids, but not with 6 kids including twin babies! I just can’t keep up anymore.  Not with everything including homeschooling, and cooking on my plate.  Like I’ve said before the twins are a full time job alone!

 

 

 

 

 

A quote that I have never forgotten:   Cleaning up while kids are around is like shoveling during a snowstorm!

That is soooo true!  I try to always live in the moment and never have any regrets about raising my kids, to always enjoy them because they grow so quickly.  But I do regret not training them to do chores.  I never dreamed I would have 6 kids and like I mentioned earlier, I never had a large family mentality.  I always felt sad whenever I saw a large family and the older kid had to help the younger ones do something.  Or it seemed as though the kids had to do all the chores.    I have learned that when you have a large family, all family members need to make a contribution.  This is very hard for me.  No, not because I’m a control freak or I have to have things done my way.  Just the the opposite.  I was raised in a typical American family where Mom sends the kids off to school each morning and then kids come home and relax, the housework is done.  They play, eat dinner, bath and go to sleep.  That’s what I expected from my kids too except when they’re home all day long and make messes all day long. someone is gonna have to clean up!  I told my husband that I felt like I was always cleaning up messes just to get to stuff that I had written down on my list that I needed to get done!  Most of the time I wasn’t even able to tackle my to-do list.  I was too busy just doing basic everyday chores after a family of 8!  Things had to change, I had to change and let go of my thinking kids are just young once. That is true, but they need to be given chores to teach responsibility.  Better late than never!

So enough of my ramblings.  We’re on a good system now and I will report back when we’ve done it consistently for a few months!

 

 

 

This picture makes me laugh.  Why? Because it’s so cute and little.  Who makes only 6 muffins? 🙂  It makes a cute picture though.  I bake the kids in a 24 cup container. I LOVE those!!

Here’s what I’m talking about          

 

 

Even if you only want 12 muffins, or 6!  Always bake double because they freeze wonderfully!  I’ll never forget the time I tried to vacuum seal muffins in a freezer bag BEFORE freezing the muffin! LOL!  You should’ve seen my face when that machine squished them flat! 😉

 

 

 

*This post contains affiliate links. When you make a purchase through those links, I am paid a small amount, at no extra cost to you. Thank you for your support, I really appreciate it.

Double Chocolate Chip Banana Muffins

Serves: 1 dozen

Ingredients
  • 1-1/2 cups all-purpose flour
  • 1 cup sugar
  • ¼ cup baking cocoa
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • 1-1/3 cups mashed ripe bananas (about 3 medium)
  • ⅓ cup canola oil
  • 1 large egg
  • 1 cup (6 ounces) miniature semisweet chocolate chips
Instructions
  1. Preheat oven to 350°.
  2. Whisk together the first six ingredients.
  3. In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips.
  4. Fill greased or paper-lined muffin cups three-fourths full.
  5. Bake until a toothpick inserted in center comes out clean, 20-25 minutes.
  6. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

 

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The World’s Easiest Sour Cream Biscuits (only 3 ingredients)

The World’s Easiest Sour Cream Biscuits (only 3 ingredients)

Soft, fluffy homemade biscuits using only 3 ingredients that I’m sure you already have in your kitchen!  These truly are The World’s Easiest Sour Cream Biscuits!

 

 

 

So as promised in another post, one which I won’t mention here since I ran 5 people off (people sure are sensitive aren’t they??), here’s the recipe for the super easy Biscuits.

One day, rather one evening, I had a surplus supply of eggs and apples.  So naturally that meant breakfast time, only one problem, I was out of butter (doesn’t happen that often!) and crisco for Buttermilk Biscuits.  As luck would have it I had just read an e-mail from one of my favorite bloggers and I remembered the biscuit recipe only had 3 ingredients.  Flour, sour cream and milk, no butter needed!!  So I got to work making them and they truly are the world’s easiest biscuits and pretty fail proof too!

 

 

 

These would be especially fun for the little ones since there’s no butter or Crisco that needs mixed in.  Easy peasy biscuits!  If you see what looks like melted butter on the tops, that’s actually melted ghee.  Gotta improvise sometimes 😉

 

If you’re looking for some good fried apples, I got you covered.  My Fried Apples recipe is one of the kids most requested breakfast sides.  I’m working on updating the pictures since I took the original ones outside in bright sunlight!  What can I say, when I knew better, I did better.  Not sure who that quote is from, but it’s a good one.

 

Slather your biscuit with butter and jelly, or just butter, either way is great!

 

 

 

 

 

Recipe Source: Momonamission.me

The World's Easiest Sour Cream Biscuits (only 3 ingredients)
Ingredients
  • 4 cups Self-Rising Flour
  • 1 (16oz). container sour cream
  • ½ cup milk
Instructions
  1. Preheat oven to 450 degrees.
  2. Blend in enough sour cream with a fork until the dough leaves sides of bowl.
  3. Add milk to form a soft dough.
  4. Turn dough onto lightly floured surface. Gently knead 2 to 3 times.
  5. Roll out dough, using a floured rolling pin, to ½ or ¾ inch (if you like tall biscuits). Cut using a floured 2 or 3-inch biscuit cutter.
  6. Place on a baking sheet with sides touching for soft biscuits and 1-inch apart for crisp sides.
  7. Bake 10-12 minutes.

 

 

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Cinnamon Rolls, egg free

Cinnamon Rolls, egg free

There’s just something about a warm sweet dough mixture all rolled up with sugar and cinnamon inside and topped with a sweet glaze,  yumm!!!!!

 

 

There’s nothing more perfect than a Cinnamon Roll!  They were one of my most favorite things to eat!    If you can read and follow directions, then a few hours later you can have this perfect sweet treat in your hand! It’s hard to mess up cinnamon rolls, so don’t let the yeast scare you away!

I’ve fixed countless recipes claiming to be the best! In fact, this recipe is from thelittleredhen.com and the title is Best Ever Cinnamon Rolls.  So when I saw that title, it was a baking challenge I had to accept!

 

 

 

I think I’ve passed my love of cinnamon rolls down to LittleChef3.  Cinnamon Rolls are one of his favorite things! He doesn’t get them very often, so when he does he is very selective on which one he chooses first!  I’ve already shared the story of his love of cinnamon rolls, you can read it here in the Cinnamon Roll Cake recipe.  If I ever offer to bake something special for him, I already know what’s gonna come out of his little cute mouth  🙂

 

 

 

 

 

 

 

 

I greatly enjoy trying out new recipes.  Some I don’t dare budge on, but others, mainly yeast breads, I try out any new one I see that looks good!  This isn’t my usual go to cinnamon roll, I’ll post it the next time I make it, but it’s great nonetheless!  The kids said it was fantastic!  I found it interesting that it does not contain any eggs!  So if you’re having a sweet craving and are eggless, I’ve got you covered  😉

 

Cinnamon Rolls, egg free
Ingredients
  • 2½ teaspoons yeast (one package)
  • ¼ cup warm water
  • 4 cups all-purpose flour
  • ⅓ cup white sugar
  • ¼ cup butter, softened
  • 1 teaspoon salt
  • 1 cup warm milk
  • Filling:
  • ¼ cup butter, softened
  • ⅓ cup brown sugar
  • 2 TBLS cinnamon
  • Glaze:
  • ½ cup powdered sugar
  • 2 TBLS butter
  • milk
Instructions
  1. Dissolve the yeast in the ¼ cup water.
  2. Mix flour, sugar, and salt.
  3. Add softened butter and yeast mixture to the one cup of warm milk.
  4. Mix the liquid mixture with the dry ingredients.
  5. Mix well and knead until smooth. (Or knead with KA Mixer for 6-7 minutes)
  6. Put in a greased bowl and let rise for about an hour, till doubled in size.
  7. Punch down the dough and roll out into a rectangle.
  8. Spread with softened butter and then sprinkle generously with brown sugar and cinnamon mixture.
  9. Roll up and cut into rolls. Place in two greased 9 inch pans and let rise again, about an hour.
  10. Bake at 400 for 13-15 minutes.

 

 

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Banana Bread French Toast

Banana Bread French Toast

Banana-Bread-FrenchToast~LittleChefWithin.com       Last week I shared with you my most favorite Banana Bread of all time! So this post is what to do if you find yourself with leftover bread.  You know, a rare occurrence I'm sure. No need to throw that lonely leftover loaf of banana bread in the freezer, or worseaway!  😮   No!  Turn it into French Toast! Banana Bread French Toast takes regular french toast up a notch, or two! It smells unbelievable, so AMAZING!  I can promise you if your neighbors smell this cooking, they'll wanna come over for a  piece! So you can either do Plan A: put a pot of coffee on, or Tea, to serve alongside the Banana Bread French Toast.  Or Plan B: you need to run, lock the door, and shut the blinds and inhale all the French Toast by yourself and scream NO TOAST FOR YOU!! In your best Soup Nazi voice! Uh.... on second thought maybe Plan B should be removed because that sounds kinda weird and anti-social and I just want to promote happy thoughts here. Think of a happy place 😁   Delicious Banana Bread French Toast~LittleChefWithin.com   Note to self: Maybe I shouldn't write posts in the middle of the night.  I tend to ramble and throw out useless TV and movie references....    
Banana Bread French Toast
Ingredients
  • 1 loaf banana bread, thickly sliced
  • 2 eggs
  • ⅔ cup milk
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • fruit, syrup, chocolate drizzle (optional)
  • butter for skillet
Instructions
  1. Dry banana bread out in the oven on 375 degrees by baking a few minutes on EACH side
  2. Beat eggs; add milk
  3. stir in vanilla and cinnamon
  4. dip each slice of bread into wet mixture coating both sides evenly
  5. fry in a well buttered skillet for a few minutes, flip and cook till golden brown
  6. Adapted from southernplate.com

 

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Indescribably Delicious Banana Bread

Indescribably Delicious Banana Bread

Indescribably Delicious Banana Bread~LittleChefWithin.comYum

The original title was nlb’s Indescribably Delicious Banana Bread. I have no clue who nlb is, but I want to thank her/him very much for this recipe! It’s my most favorite banana bread of all time!!

Indescribably.Delicious.banana.bread-littlechefwithin.com

This special recipe has been in my email inbox since 2002!!! It’s older than 5 of my kids! Back in the day before food blogs were the rage, to share recipes you could join a recipe loop through E-mail. This famous recipe was SO popular that everyone requested it over and over. So they started putting the initials nlb on it. Those 3 little letters indicated that this was THE banana bread recipe you wanted to try, that you must try!

banana-nut-breadlittlechefwithin-com

What sets this apart from all other banana breads is the topping. The loaf gets dressed with a delicious, sweet and nutty mixture.

My kids prefer theirs plain 😨. What can I say, they don’t appreciate the wonderful taste of nuts yet. So you can see in the background a few slices of naked bread on the plate. LOL

 

Indescribably Delicious Banana Bread

Serves: 2 loaves

Ingredients
  • Batter:
  • 1 cup butter (2 sticks)
  • 1½ cups sugar
  • 2 eggs
  • 4 very ripe bananas, mashed * or 1¾ c
  • 1 tsp. pure vanilla extract
  • ¼ cup buttermilk
  • 2 cups all purpose flour
  • 1½ tsp. baking soda
  • 1 tsp. salt
  • Topping, put on after baking:
  • 6 tablespoons butter
  • 10 tablespoons brown sugar
  • ¼ cup PLUS 1 Tablespoon milk
  • 1 cup or more, chopped walnuts (pecans work
  • well too)
Instructions
  1. Preheat oven to 350°.
  2. Cream butter and sugar.
  3. Mash bananas, beat eggs and add to the bananas with vanilla and buttermilk; mix well and add to creamed butter and sugar.
  4. Sift together flour, soda and salt.
  5. Add to banana mixture, beat well.
  6. Pour into 2 greased and floured 9x5x3-inch loaf pans.
  7. Bake 45 to 50 minutes or until bread pulls away from sides of pan. Cool.
  8. (Note: start checking with toothpick after 35 minutes -- you don't want the bread to overbake.)
  9. To prepare topping: Melt butter in saucepan.
  10. Add sugar and milk.
  11. Cook until very syrupy.
  12. Remove from heat and add chopped nuts.
  13. Pour over bread spreading to all the corners
  14. and place under broiler until bubbly and brown. Watch closely.

Normally all my ripe bananas go to Banana Muffins, but this time I wanted to make the kids banana bread for a snack. It tends to last longer than 24 muffins, go figure!  They were a little miffed that I put nuts on one loaf this time, but how could I blog it and not show you the actual food? They got over it pretty quick. 😁

I know you want to jump off the computer, laptop, or phone, right now and fix this recipe!  To see if Indescribably Delicious Banana Bread lives up to it’s name!! 😉

This is one title that won’t disappoint!

 

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Yum

Belgian Waffles

Belgian Waffles

Belgian Waffles

Oh Belgian Waffles how I miss thee!  This was my one splurge that I had quite often in my pre-Celiac diagnosis days. I would bake up a bunch of these and store in the freezer and get one out and toast it on low, twice, for a sweet warm snack! I would add chocolate chips to them so there was no need for syrup!

Growing up we never had waffles, not sure why.  So when I first discovered them, it was love at first bite!  The sad little cardboard waffles you find in the supermarket freezer section are just pitiful 🙁   I won’t even discuss them further.  So I guess I am a waffle snob!

begian-waffles

But I caution you dear friends, not all waffles pass my test!  I prefer my waffles thick, fluffy and the Belgian variety.  Aren’t all waffles, just waffles?  Well, I’m so glad you asked 😉

Belgian waffles are known for their large deep pockets that you can fill with butter, jam, or maple syrup, while regular waffles are thinner. Regular waffles are made in a smaller waffle iron that doesn’t make pockets as deep as the larger Belgian waffle maker.  (Source:Chowhound)

So there’s your waffle history lesson for the day 🙂
belgianwaffles

If you’ve never made Belgian waffles before, you are truly missing out!  This is one of the best recipes I have found. I found it on Allrecipes.com.  It’s easy and the results are soooo worth it! I drug out my printed copy and the date at the bottom is 2012.  So I know I’ve had my waffle maker for 5 years!  It was a present from my Step-Mom.  I remember it vividly because I had been wanting a Belgian waffle maker for awhile, but no one knew, not even LittleChefsDad.  So it was a VERY pleasant surprise!! Not only did she gift me a Belgian Waffle Maker, but it’s also a double one!!  WOO-HOO!!!  I can fix 2 large waffles at once!  For this busy Mom the double aspect means A LOT!

Belgian Waffles
My crew loves the addition of chocolate chips. Feel free to use multiple add-ins, or enjoy plain. It's delicious either way! Make up a double batch and store them in the freezer.
Ingredients
  • 2 egg yolks
  • ¼ cup plus 1 tablespoon white sugar
  • 1½ teaspoons vanilla extract
  • ½ cup butter, melted (1 stick)
  • 1 teaspoon salt
  • 2¾ cups self-rising flour
  • 2 cups warm milk
  • 2 egg whites
Instructions
  1. In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.
  2. In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes.
  3. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.

This is a special recipe, it does not require yeast, but relies on self-rising flour and beaten egg whites to help with the lightness and the rise.  Look Ma, no yeast!  Get it?  Like look Ma, no hands?? Anyone?  Okay, so I have a strange feeling this joke fell flat…..

Not sure what a Double Belgian Waffle Maker even looks like?  I hear you, here is one just like mine, but a newer model.

 I love putting the batter in, locking it, and immediately flipping it over with a flick of the wrist.  It’s actually a cool appliance, LOL!

 

If you see the syrup in the picture, I fixed a copy-cat recipe of Aunt Jemima maple syrup.  The kids like to dip their waffles in it.  Normally they use this special pancake syrup, but these aren’t pancakes and the thin syrup goes well with the thick waffles.  You know how people tend to be dog or cat lovers?  Well I think it’s the same with pancakes and waffles.  I’m team waffles- all the way!!  Which do you prefer?  Leave me a message below.

 

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Mom’s Buttery Sweet Rice

Mom’s Buttery Sweet Rice

sweet-rice

This was one of my favorite things to eat for breakfast as a child. It was a special treat! Hot buttery sweet rice with toast on the side, mmm!! Even to this day I can still remember how the toast tasted after I tore off a piece and dunked it in the leftover juice. Mom always made sure my rice had enough leftover water to achieve that. You know how people love to sop up gravy with biscuits? Well, I loved to sop up that sweet liquid with my bread! The toast just melted on my tongue! I will occasionally eat this as a comfort food when I want something hot and fast. My husband thought it was so strange to eat rice with butter and sugar in it.  He still thinks it's strange after all these years together 😁. Sadly our kids share his opinion on the rice, without ever tasting it. Maybe someday they will actually try it.  They won't be disappointed, nor will you. What are you waiting for my friends? Get that toast ready to go dunking into sweet buttery rice!
Sweet Rice

Serves: 2 servings

You can add cinnamon if you wish!
Ingredients
  • 1½ cup water
  • 1 cup white minute Rice
  • 2 TBLS butter
  • ½ cup white sugar
Instructions
  1. Cook rice according to directions on package.
  2. When done, add butter and sugar.
  3. Enjoy this simple dish!

Delicious Cinnamon Toast

Delicious Cinnamon Toast

Cinnamon Toast

Where was this amazing toast all my life??? I only discovered it about 6 years ago when I was flipping through a cookbook I bought called The Old-Time Brand-Name Cookbook. I remembered it the next time I had some leftover bread that needed to be eaten up. The kids loved it!  I didn’t eat any because at the time I was doing Weight Watchers. Fast forward a couple months and I fixed it again. This time my willpower was basically null and I ate it and oh my goodness was it ever good!!! No wonder the kids loved it, it was delicious! I have since then modified the recipe, not much, and they love it even more!

Growing up my Mom would fix us apple butter toast, but the toast was soggy,  always soggy. Who likes soggy bread? Not me! So even though I loved the taste of hot apple butter, I didn’t like a sink hole in the middle of my bread!
Delicious Cinnamon Toast!

So you can guarantee the cinnamon toast I fix the kids is not soggy! To ensure toastiness (possibly could be a made up word), please, please, bake your bread in the oven till crisp before slathering on the cinnamonny sugar butter! I promise you, you won’t regret it!

I feel like I’m just making up words today, just play along 😃

Delicious Cinnamon Toast

Serves: 12 slices

Note: Use thick, firm white bread. If you have homemade bread, slice pieces about ⅓ " thick.
Ingredients
  • 12 slices white bread
  • 1 stick butter, softened
  • ⅔ cup white sugar
  • 1 Tablespoon Cinnamon
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Mix all ingredients together,minus the bread.
  3. Toast the bread slices on cookie sheet till crisp.
  4. Remove from oven and flip over; spread butter sugar mixture on one side of each bread slice, covering as much as possible.
  5. Place back in the oven and broil until the mixture melts and the bread is bubbly all over.
  6. Serve immediately.

There’s several approaches to cinnamon toast, but I think this one is the most delicious way! Sure, you could just melt some butter and sprinkle on some sugar and cinnamon, but that won’t leave your mouth singing with joy. No! You need to try it this way and taste the difference!

The smell is so tantalizing and is real torture for a person that can’t eat bread. The only people that say, oh it would be so easy for me to give up bread, are the ones that don’t have to worry about not giving it up! And they say that with bread crumbs on their face 😉

So to all my gluten eating friends, do yourself a favor and fix this delicious cinnamon toast today!

Sidenote: You gotta love a boy in a camo robe posing for a picture for his crazed food blogging Mom!

CinnamonToast

Disclaimer: Little Chef Within is not to be held accountable for anyone becoming addicted to this toast. 🙂

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Cinnamon Roll Cake

Cinnamon Roll Cake

CinnamonRollCakes

Cinnamon Roll Cake, what a concept!  I hadn’t even thought of the idea before.  How ingenious!  When I saw this recipe I immediately knew I had to make it for LittleChef3.  He is my die hard cinnamon roll lover.  In fact, cinnamon rolls were the first thing I baked after having the twins.  The babies were almost 3 weeks old and my feet had finally shrunk back down to normal.  I thought I had the skinniest feet in town then. LOL!  I could finally go back into the kitchen without severe pain and I asked the kids what they wanted baked first.  The kids said I don’t care, except for Evan, his big brown eyes widened even larger and yelled cinnamon rolls!  So that is what he got!

Cinnamon Roll Cake-LittleChefWithin.com

I wish I had found this recipe sooner because it’s so quick and easy.  It must taste really good because LittleChef3 was guarding it like a hawk and watching his brothers get their servings.  He was kind enough to save LittleChefsDad a piece and there was one left over, naturally he saved it for himself.  He did help me make it though and he told his brothers that the chef always gets the last piece.  Well played my son!

I found this recipe at Motherthyme.com and didn’t change a thing with the cake and filling.  I did however use cream cheese frosting that was already made up in the fridge.  When I make cakes I always make extra for piping borders and store the rest in the fridge to use on things like quick breads or muffins.  Since this recipe only requires frosting an 8″ pan, it worked out perfectly!  I have included her frosting recipe also because it’s the same ingredients I use in mine.
CinnamonRollCake

Cinnamon Roll Cake
Ingredients
  • Cake
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup sugar
  • ¾ cup milk
  • ¼ cup butter, melted and cooled
  • 1 large egg
  • 1 teaspon vanilla extract
  • Filling
  • ¼ cup butter, softened
  • ½ cup light brown sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon all-purpose flour
  • Cream Cheese Frosting
  • 8 ounce cream cheese, softened
  • ¼ cup butter, softened
  • 1½ cups confectioners sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan with flour and set aside.
  2. In a large bowl mix flour, baking powder and salt.
  3. In a separate bowl mix sugar, milk, butter, egg and vanilla.
  4. Gradually stir in wet ingredients into dry until just combined.
  5. Pour into cake pan.
  6. Filling
  7. In a small bowl mix butter, brown sugar, cinnamon and flour until blended.
  8. Dollop mounds of filling onto top of cake.
  9. Using a kitchen knife swirl filling around cake.
  10. Bake for 35-40 minutes until cake tester inserted into the center of the cake comes out clean.
  11. Cool completely on a wire rack before removing and frosting.
  12. Cream Cheese Frosting
  13. Using an electric mixer beat cream cheese and butter.
  14. Stir in confectioner sugar until combined.
  15. Add in milk and vanilla and beat until creamy.
  16. Frost generously on cooled cake.
  17. Chill until ready to serve.

 

 

 

 

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Blueberry Muffins

Blueberry Muffins

Bluberry Muffin 2

Nothing can beat the taste of fresh blueberries in any baked item. No, nothing!! The sad little muffin mix you buy in a box/pouch, should be outlawed!   It’s horrible and tastes all artificial and chemically. (because it is, sorry to be Debbie Downer)  Why bother with the store-bought junk when this recipe is so easy!

I should’ve prefaced this post by saying, Hello, my name is Vicky and I’m a serial recipe fixer. I’m sure there’s a better, more elegant way of saying that. But I’m not elegant, so bear with me.  I  love trying out new recipes until I find the one I think is just perfect!  With me having Celiac Disease it’s a lot harder now with all the baking to find a perfect one, my perfect one.  Gluten free flour just isn’t the same.  I rely mainly on Cup for Cup GF flour since it does relatively well.

So my main source of taste testing now comes from the kids. Four ravenous males that devour everything and anything in their paths.  Kinda like a food tornado, or a food Hoover. LOL!  They all agreed and voted this was the BEST blueberry muffin to date, so I’m including it. I only like to blog about recipes we love.  So stay tuned for our old favorite blueberry muffin recipe.

 

 Blueberry Muffins 2

 

LittleChef3 just loves to eat fresh blueberries, preferably frozen.  He thinks it’s a nice treat.  I think a muffin is a nice treat, maybe I should re-think my eating habits….

 

Blueberry Muffins

 

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Blueberry Muffins

Prep time: 

Cook time: 

Total time: 

Serves: 12

An easy basic recipe for a lovely blueberry muffin with an extra zing from the fresh lemon zest.
Ingredients
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup sugar
  • zest of one lemon
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • 1 ¼ cups sour cream (10 ounces)
  • 2 cups small blueberries, fresh or frozen (if using frozen, keep in the freezer until it's time to mix them in)
Instructions
  1. Preheat oven to 350°F. Grease a standard-sized 12-cup muffin tin and set aside.
  2. Whisk together flour, baking powder, and salt in a medium bowl.
  3. In a separate medium bowl, whisk egg until evenly combined and pale yellow in color. Add the sugar and lemon zest and whisk vigorously until thick and well combined. Add half of the butter, whisk well to combine, and then whisk in the remaining butter. Add sour cream in two additions, whisking to combine after each addition.
  4. Add berries to the dry ingredients and toss gently to combine. Add the wet ingredients to the dry and fold with a spatula until the batter comes together Do not over mix.
  5. Spoon the batter between the prepared muffin cups. Bake until the muffins are just set and a toothpick inserted in the center of a muffin comes out clean, about 25 to 30 minutes.
  6. Let muffins sit in the pan for five minutes before turning them out on a wire rack. Serve warm or at room temperature.Recipe source: Flourarrangements.org