To Die For Blueberry Muffins

 

To Die For Blueberry Muffins

From AllRecipes.com

Makes 8-12 muffins

1 1/2 C all-purpose flour
3/4 C white sugar
1/2 t salt
2 t baking powder
1/3 C vegetable oil
1 egg
1/3 C milk
1 C fresh blueberries (frozen can be used)
1/2 C white sugar
1/3 C all-purpose flour
1/4 C butter, cubed
1 1/2 t ground cinnamon

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

Combine 1 1/2 C flour, 3/4 C sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To make crumb topping: mix together 1/2 C sugar, 1/3 C flour, 1/4 C butter and 1 1/2 t cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20-25 minutes in the preheated oven, or until done.

**Notes from Em**
- This makes a very THICK batter, almost cookie dough consistency. I had to add another 2T of milk or so in order to get everything to incorporate, I'll blame that on high altitude.
- The recipe calls for 8 large muffins, I chose to do 12 normal sized muffins instead, which means baking for about 18 minutes instead.
- If you choose to use frozen blueberries, drop your heat down to 325 and bake a little bit
longer.
- I only did half of the crumb topping mixture and had WAY more than I needed.

Velvety Fudge Pudding

Velvety Fudge Pudding

From Cooking Light

Serves 4

1 C 1% low-fat milk, divided
1 C fat-free half-and-half
1/3 C sugar
2/3 C semisweet chocolate chips
3 T cornstarch
1 large egg
1 large egg white
1 1/2 t vanilla extract
chocolate shavings

Combine 1/2 C milk, half-and-half, and 1/3 C sugar in a medium saucepan over medium heat. Cook, stirring constantly, for 2 minutes or just until mixture begins to simmer. Remove from heat, and add chocolate chips. Let stand for 5 minutes; stir until smooth.

Place chocolate mixture over low heat; return to a simmer, stirring frequently. Combine remaining 1/2 C milk, cornstarch, egg, and egg white in a medium bow; stir with a whisk. Gradually add 1 C hot chocolate mixture to cornstarch mixture, stirring constantly with a whisk. Return the mixture to pan. Cook, stirring constantly, over low heat 4 minutes or until thickened. Stir in vanilla. Serve warm, or cover and chill. Garnish with chocolate shavings before servings.

Whole Wheat Banana Nut Bread

Recipe from Allrecipes.com
Makes 1 loaf

1/3 C oil or unsweetened applesauce
1/2 C honey
1 t vanilla
2 eggs
1 C mashed ripe banana
1 3/4 C whole wheat flour
1/2 t salt
1 t baking soda
1/4 C hot water
1/2 C walnuts (optional)

Preheat oven to 325 degrees.

In a large bowl, beat honey and oil/applesauce together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Blend in chopped nuts. spread batter into a greased 9x5 loaf pan.

Bake 55-60 minutes. Cool on a wire rack for 1/2 hour before serving.

**Notes from Em**
The original recipe said nothing about using applesauce, I got that from the comments on the recipe. If you choose to do the applesauce, you'll need to bake it an extra 5-10 minutes.

It's a lot better if you add 1 tsp of cinnamon.

Instead of a loaf, you can do 18 muffins and bake for 18-20 minutes.