This week has been a “Blue” one, perhaps due to the fact that we have really been hooked on blueberries. Kay Morris and I made muffins with frozen, dried, and canned blueberries and now we cannot decide which we like the best. Grouchy Bear is our “guinea pig” and he smiles a lot and says they are all good. Comments like, “Let me have another one of those and maybe I can tell if it is better or not.” 

This week has been a “Blue” one, perhaps due to the fact that we have really been hooked on blueberries. Kay Morris and I made muffins with frozen, dried, and canned blueberries and now we cannot decide which we like the best. Grouchy Bear is our “guinea pig” and he smiles a lot and says they are all good. Comments like, “Let me have another one of those and maybe I can tell if it is better or not.” 

Does he truly think we don’t know what he is up to?

 As I looked through recipes yesterday I found a wonderful one from Paula Deen that is called “The Best Damn Blueberry Muffin You’ll Ever Eat.” This is the next one I will try but just in case you want to try it first here it is.

The Best Damn Blueberry Muffin You’ll Ever Eat



2 cups all purpose flour

2 tablespoons baking powder

1/2 cup sugar

 1/2 cup ( 1 stick) unsalted butter, melted

1 egg, slightly beaten

1/4 cup whole milk

1 1/2 cups fresh blueberries

1/2 cup granulated brown sugar or white sugar

Preheat oven to 350 degrees. Grease and flour 12 muffin tins. In a bowl, combine the flour, baking powder and the 1/2 cup sugar.

In another bowl, combine the butter, egg and milk and blend well. Pour the wet ingredients into the flour mixture and with a spatula stir just until combined. Do not beat or overmix; it is okay if there are lumps in the batter. Gently fold in the blueberries. Spoon the batter into the muffin cups, filling each about 2/3 full.

Bake for 10 minutes and remove from oven. Sprinkle the tops of the muffins with the granulated brown sugar and return to the oven to bake for another 10-20 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let cool for 10 minutes in pan before turning the muffins out.

 Now my opinion! I use Pam spray instead of grease and flour...my blueberries (unless it is late summer) would be frozen etc. but I bet they still are damn good! (Forgive my bad language but I could not resist). 

Since the “Bear” has learned to love being a guinea pig I have tried a couple of other new recipes this week and our breakfasts have been great.

Perhaps I will share a few more in the weeks ahead but so far all have passed the “Bear” taste tests.

 

Cheddar Egg Bake

6 eggs, slightly beaten

1 cup shredded cheddar cheese

1/2 cup milk

2 tablespoons margarine, softened

1 teaspoon prepared mustard

1/2 teaspoon salt

1/2 teaspoon pepper

Heat oven to 325 degrees. Mix all ingredients and pour into ungreased 8 x 8 x 2 inch pan. Bake 25-30 minutes or until eggs are set.

One other cooking secret I learned this week. If you are out of syrup for pancakes you can put two cups of water, 2 cups of Splenda and 1 teaspoon maple flavoring. Bring to boil, turn down and cook for five minutes. Cool, bottle and refrigerate.

Happy Easter! See you next week.