Best Blueberry Muffins

Prep Time: 15 Min; Cook Time: 25 Min; Ready In: 45 Min; Servings: 8

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup 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.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Gluten free Cranberry Bread

You can make this tender gluten-free cranberry bread with or without nuts, and with or without eggs. It's flexible.

Preheat your oven to 350 degrees F. Line a 9-inch loaf pan with a piece of parchment paper. I cut the paper so it rises up the longer sides of the pan. This makes it super easy to grip and remove the whole loaf for complete cooling.

You'll need:

1 cup sorghum flour

1 cup tapioca starch (sometimes called tapioca flour)

1/2 cup almond flour or millet flour

2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon xanthan gum

1/2 teaspoon fine sea salt

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1 cup brown sugar, packed

1 cup applesauce or plain yogurt

1/3 cup light olive oil or Canola oil

1 free-range organic egg white, or egg replacer (1/8 cup liquid)

2 teaspoons bourbon vanilla

1 cup of fresh or frozen cranberries (thawed), chopped

1/2 cup chopped walnuts or pecans

In a large mixing bowl, whisk together the sorghum flour, tapioca starch, almond flour, baking powder, baking soda, xanthan gum, sea salt, cinnamon and nutmeg. Add in the brown sugar.

Add the applesauce (or yogurt), oil, egg white or egg replacer, and vanilla. Beat to combine and continue to beat on medium high until the batter is smooth- about a minute or two.

Add in the chopped cranberries and nuts, and stir by hand to distribute evenly.

Scrape and spoon the batter into the prepared loaf pan and using a small silicone spatula, even out the top of the loaf.

Bake in the center of a preheated oven until the top is golden and firm, yet feels slightly springy. This may take anywhere from 55 to 60 minutes. It took 60 minutes for my cranberry bread to bake- I think it was because the cranberries were still quite cold. Test with a thin sharp knife or a wooden pick- either should emerge with no crumbs or stickiness.

Place the pan on a wire rack to cool a bit. When the loaf has cooled enough to handle (and not too fragile) loosen both ends from the pan with a thin knife and using the long sides of the parchment paper, grip and lift the loaf up out of the pan and set it on the wire rack to continue cooling. This keeps it from steaming in the hot pan and getting soggy.

Oatmeal Pancakes

These are gluten free!

1 C rice or almond milk

3/4 Quick-cooking oats

3/4 C oat flour
2 T honey, agave syrup, brown rice syrup, maple syrup, etc.
2 tsp. Ener-G brand (Huckleberry's) baking powder.  It's allergen free.
1/2 tsp. salt
2 beaten egg yolks
1 T light-flavored olive oil, walnut oil, etc.
2 egg whites

Heat milk until hot, stir in quick oats and let stand for 5 minutes.  Combine all remaining dry ingredients in a mixing bowl then add oat/milk mixture.  Add egg yolks and oil into the mix.  Beat egg whites seperately until stiff peaks form.  Fold egg whites into batter.  Lightly oil cooking pan and drop batter onto pan in desired size and cook.

Cinnamon Muffins

I like to make these for a quick and easy breakfast!

5 T butter
5 T shortening
1 C sugar
2 eggs
1 tsp. salt
1/2 tsp. nutmeg
3 tsp. baking powder
3 C flour (I use spelt flour for added texture and health!:)
1 C milk
~
Grease 12 three-inch muffin pan cups.  Cream together the butter, shortening, and sugar.  Beat in the eggs, salt, nutmeg, and baking powder.  Stir in the flour and milk alternately until mixture is just combined.
Fill muffin cups to the top.
Bake at 350 degrees for 20 minutes.
Allow to cool for a few minutes.
Dip each muffin top in melted butter.
Roll each muffin in the cinnamon sugar blend.

~VLS

Grammy's Old Fashioned Scones

2 cups flour
1 T baking powder
2 T sugar
1/2 tsp. salt
6 T butter
1/2 C buttermilk or half & half
1 lightly beaten egg

Mix together all the dry ingredients.  Then use a pastry cutter or two knives to cut in 6 tabelspoons of butter until mixture resembles coarse cornmeal.  Make a well in the center of your dough and pour in the buttermilk OR half and half.  Stir until the dough clings together and is a bit sticky.  (Don't stir to much.  You don't want the scones to be tough.)

Now put the dough on a floured surface and flatten it into a circle that's 1 1/2 inches thick and between six and eight inches across.  Working quickly, cut the dough into triangles like pieces of a pie or use a large round biscuit cutter to cut it into circles.

Put your triangles or circles on an ungreased cookie sheet.  Make sure the sides of the scones don't touch eachother.  Then brush some of the lightly beaten egg on top so that your scones will be a shiny beautiful brown.  Serve your scones warm with some special creams or your favorite preserves and jams.

~VLS

Baked Oatmeal

Serves 6
~
1/3 C butter
2 large eggs
3/4 C brown sugar
1 1/2 tsp. baking powder
1 1/2 tsp. vanilla
1 tsp. nutmeg or cinnamon
1/4 tsp. salt
1 C milk and 2 T milk
3 C oatmeal

1. Melt butter
2. Grease 1 1/2 qt. baking dish and drop in eggs and beat.
3. Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well.
4. Whisk in butter and milk, then add oats.
5. Stir well and refrigerate overnight.
6. Bake uncovered at 350 degrees for 35-45 minutes.

Enjoy warm oatmeal.

~V.L.S.

Mommarie's Irish Toast Bread!

For 2 Loaves of Bread:

2 Cups Hot Water

3 T Sugar or Honey

1/2 C Oil

5-6 C Flour

2 T Yeast

1 T Salt

2 T Gluton optional w/white flour

3 T Powdered Buttermilk

1 t Nutmeg

Knead for ten minutes, let rise for 3o minutes. Bake 375 degrees for twenty to twenty five minutes.

Enjoy!!!

K.J.V.

Egg Butter...

is a Breakfast meal.

Mix

2/3 C Sugar

1/4 t Flour

beat

4 Eggs;
Add the eggs to the flour and sugar mixture.

Add to above mixture:

3/4 C Boiling Water

Sprinkle nutmeg after thickened.

Stir over medium heat until thick.

Serve over Biscuits!

Best Ever Biscuits

2 C Flour

1 T Baking Powder

2 t Sugar (or honey)

1/2 t Cream of Tartar

1/4 t Salt

1/2 C Shortening or Butter

2/3 C Milk

Sometimes Mother makes her own butter out of 2 cups of Fresh Breeze Cream. Then she uses the butter and the buttermilk in place of the shortening and regular milk.

Mix the dry ingredients cut in the butter with a pastery blender. Add the milk, form a ball (handle dough as little as possible). Roll dough out half inch thick. Cut into biscuits. Bake at 500 degrees for six to eight minutes, depending on biscuit size.

Enjoy!!!

K.J.V.

Mommarie's Zucchini Bran Muffins!

These turn out Yummy and moist! Great for breakfeasts!

The batter may be a little milky...but never fear, they turn out great!

2 1/2 C Whole Wheat Flour (we use fresh ground soft white wheat berries)

1/2 C Bran

2 Eggs

3/4 C Oil

3/4 C Honey

1 C Buttermilk

1/4 C Molasses

3 t Vanilla

1 t Salt

1 t Baking Soda

1 t Baking Powder

2 t Cinnamon

1/4 t Nutmeg

1/2 t Cloves

2 C Zucchini

Optional Extras:

1/2 C Carrots

1/2 C Dried Cranberries

If you have a Bosch then you can mix the ingredients all together...if not then mix the dry ingredients first then the wet ingredients last!

ENJOY!

K.J.V.