FRUITY MUFFINS

These have to be healthy! They are filled with so much yummy goodness! Even though the original recipe says not to freeze them, I always do.  They are delicious once they are re-warmed.

The original recipe also calls for margarine, but I've switched to using butter. Have you noticed how weird margarine is these days? Recipes don't turn out the way I expect when I cook using margarine for some reason. Can you say "hydrogenated"? If you have read any of my posts you know I ALWAYS follow recipes exactly. Not! Tweaking a recipe is a sign of my creativity!

Let me know what you think of these sweet, healthy muffins when you make them! Or...for the right price, I can bake a dozen and send (or deliver) them to you! Enjoy!

BLUEBERRY MUFFINS

I discovered the most delicious and simple way to make muffins! Sunday morning, I often bake something special for breakfast.  This week, I decided to experiment with my blueberry yogurt. I think I get a bit more protein and calcium in the end product by using yogurt instead of milk.

So here’s what I did:  I mixed two cups of Bisquick, one egg, and two 6 ounce containers of yogurt together, stirred in about a cup of frozen blueberries (no, I didn't wait for them to thaw), and made the best tasting, lovely textured muffins!  I am already missing my blueberry bushes.  Maybe we'll plant new ones here so I can have blueberries on hand next year too?


BLUEBERRY MUFFINS

2 cups Bisquick baking mix
2 6 oz. Containers of blueberry yogurt
1 egg
1 cup blueberries

Mix all ingredients together.  Spoon into paper-lined muffin tins. Bake at 400 for 20 minutes.  Serve hot with butter! 

These have tasted very good frozen and reheated too.

Last week, I mixed blueberry yogurt and Bisquick together and made drop biscuits. They were really tasty too! By adding the egg, the texture changes into muffins!

Let me know if you try either of these experiments too.  I imagine any flavor or even non-flavored yogurt would be good! 

Surprise Muffins

I had fun making Surprise Muffins for Fellowship Time at church. I've never tried this variation before, but I've followed this Betty Crocker recipe for years but I usually add blueberries and 1/2 tsp. of nutmeg. This week, I followed the recipe and when I filled the muffin cups 1/2 full, dropped a teaspoon of home made jelly in the center, then added batter to fill the cups 2/3 full.  The secret I discovered, is to make sure the batter covers the jelly around all the edges.  I had a couple of muffins where the jelly oozed out because I didn't carefully cover the jelly with batter.  But they were tasty!!  As always, I would be more than happy to ship these to you - for a price! :-)
POPULAR MUFFINS
1 egg
1 cup milk
1/4 cup salad oil
2 cups all purpose flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
Heat oven to 400 degrees. Line muffin tin with paper baking cups. Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups and bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Makes 12 - 2 3/4 inch muffins.